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P Recipes / PATE, Chicken liver (with Garlic) ... [Easy]
« Last post by codfather on January 23, 2020, 04:08:23 PM »

450g/1lb chicken livers, trimmed
200g/7oz butter, melted
50ml/2fl oz double cream
1 tbsp Armagnac or brandy
coarse sea salt and freshly ground black pepper
Add Garlic to taste


Heat a heavy-based frying pan over a medium heat. Pour a little of the melted butter into the hot pan, add half the chicken livers and cook for three minutes. The livers should be cooked on the outside and pink in the middle. Transfer them to a plate and repeat with the rest of the livers.

Transfer the chicken livers to a food processor and blend them for a minute or so until smooth. Then pour in the remaining melted butter and double cream and blend once more. Season with salt and freshly ground black pepper and then stir in the Armagnac.

Transfer the pâté to eight small ramekins, cover with cling film and chill.

When you are ready to serve, uncover the pâtés and garnish with dried cranberries and fresh bay leaves to give them a festive feel. Serve with hot toast and spicy chutney.
C Recipes / Chillie con Carne
« Last post by codfather on March 20, 2019, 06:01:32 PM »
Chillie con Carne

500g lean minced beef (10% or less fat)
2 medium onions, chopped
3 garlic cloves, peeled and finely chopped
1–2 tsp hot chilli powder
2 tsp ground cumin
2 tsp ground coriander
2 tbsp plain flour
150ml red wine or extra stock
300ml beef stock, made with 1 beef stock cube
400g can of chopped tomatoes
400g can of red kidney beans, drained and rinsed
3 tbsp tomato purée
1 tsp caster sugar
1 tsp dried oregano
1 bay leaf
flaked sea salt
freshly ground black pepper

Place a large non-stick saucepan over a medium heat and add the beef and onions. Cook together for 5 minutes,
stirring the beef and squishing it against the sides of the pan to break up the lumps.
Add the garlic, 1–2 teaspoons of chilli powder, depending on how hot you like your chilli, and the cumin and coriander.
Fry together for 1–2 minutes more. Sprinkle over the flour and stir well.

Slowly add the wine and then the stock, stirring constantly.
Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, caster sugar, oregano and bay leaf.
Season with a pinch of salt and plenty of freshly ground black pepper.

Bring to a simmer on the hob, then cover loosely with a lid.
Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick.
Adjust the seasoning to taste and serve.
H Recipes / Ham and Leek Crumble
« Last post by codfather on March 17, 2019, 07:10:44 PM »
Ham and Leek Crumble

The Filling

400g of  gammon, cooked and shredded
1  onion, finely chopped
3  leeks, sliced
1  garlic clove, finely chopped
2 tbsp of plain flour
100ml of double cream
300ml of ham stock, reserved from cooking the gammon, or chicken stock
1 tbsp of  wholegrain mustard
butter, for frying

For the crumble

300g of plain flour
150g of unsalted butter, cold, cut into cubes
100g of  Parmesan, finely grated
2 sprigs of  thyme, leaves picked
ground black pepper

1/ Preheat the oven to 200°C/gas mark 6

2/ Place a wide saucepan on the hob over a medium heat and add a healthy knob of butter. When it has melted, add the onion and leek and cover and gently cook for about 10 minutes, stirring every now and then. Then add the garlic, cover and cook for a further 5 minutes

3/ Bring the heat up and sprinkle the flour over the onion and leek and stir in. Then, gradually add your stock, bit by bit to thicken the mix. Take off the heat and then add the cream, shredded gammon and mustard and stir through
Take off the heat and then add the cream, shredded gammon and mustard and stir through 

4/Next, make your crumble by sifting the plain flour into a large bowl and add the cubes of butter. Using your fingertips, rub the flour and butter together until they form into crumbs. Add the parmesan cheese and thyme leaves and a good twist of ground black pepper and mix together

5/ Pour the gammon and leek mix into a ceramic baking dish and scatter the crumble evenly on top. Place in the oven and back for 30 minutes or until the top becomes golden

6/ Serve with green vegetables such as tenderstem broccoli
Balerno Loop / Princes Street Station
« Last post by codfather on January 25, 2019, 02:41:12 PM »
Princes Street Station was the largest station in Scotland when built. Part of the Caledonian Railway, it had 7 platforms and was the 3rd one built, which was opened in 1893.
The other 2 stations built were in 1848 a wooden structure and called Lothian Road Station. The second was built in 1870 but this was destroyed by fire.

This is a drawing of the station.



The station had upper levels added in 1903 and became "Princes Street Station Hotel".  When the station closed as a railway station in 1965 it was Called "The Caledonian Hotel later to become the "Waldorf Astoria Edinburgh - The Caledonian".


Balerno Loop / Dalry Road
« Last post by codfather on January 25, 2019, 02:40:31 PM »
Balerno Loop / Merchiston
« Last post by codfather on January 25, 2019, 02:39:44 PM »
Balerno Loop / Slateford Station
« Last post by codfather on January 25, 2019, 02:37:00 PM »
This station is still in use for main and suburban lines. It was demolished and rebuilt 19**
Balerno Loop / Hailes Halt
« Last post by codfather on January 25, 2019, 02:35:20 PM »
The Halt has been demolished and I can't find and images anywhere of it.
I have since read somewhere that the Halt was built for the golfers to use to get to Kingsknowe Golf Course.
I always thought it was for the mills that are around that area.
Balerno Loop / Colinton Station
« Last post by codfather on January 25, 2019, 02:32:51 PM »
Balerno Loop / Juniper Green Station
« Last post by codfather on January 23, 2019, 04:35:19 PM »
This station has now been demolished and a new building been erected on the site. See second image.

(c) junipergreen300

This building replaced the station
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