Naughty Cal Posted December 11, 2013 Report Share Posted December 11, 2013 We had quite a lot of left over pork shoulder from Sunday dinner and as it was rare breed Berkshire from our favourite pig farm we were not going to let it go to waste. So last night I rustled up a simple goulash to finish it off. Simply fry some chopped garlic, onion and chilli. Add a chopped bell pepper, mushroom, cherry tomatoes and your diced pork and fry until softened and the meat is tender. Add a carton of passata and some mixed herbs and leave to simmer for 30 minutes. Serve simply with pasta and garlic bread. This works really well with any left over diced meat Link to comment Share on other sites More sharing options...
MtB Posted December 11, 2013 Report Share Posted December 11, 2013 Looks great! But looking in my cupboard, the only ingredients I have in stock are onion, garlic and pasta. And I might have a mixed herb. What is passata? I've never heard of it! MtB Link to comment Share on other sites More sharing options...
Guest Posted December 11, 2013 Report Share Posted December 11, 2013 What is passata? I've never heard of it! MtB It's a form of puréed tomatoes. Comes in bottles or jars rather than a tube, or even better you can make your own. Link to comment Share on other sites More sharing options...
MtB Posted December 11, 2013 Report Share Posted December 11, 2013 It's a form of puréed tomatoes. Comes in bottles or jars rather than a tube, or even better you can make your own. Out of the onions and garlic I have in stock? Great! NC appears to be a most excellent cook. Seem to me that half the art is in having a well stocked larder and fridge, a bit like having a well stocked van as a tradesman. Once you reach that critical level no trips to the merchant (or supermarket) are needed to mend (or cook) something when the need crops up. I'll buy some passata next time I'm in Travis Perkins. MtB Link to comment Share on other sites More sharing options...
Guest Posted December 11, 2013 Report Share Posted December 11, 2013 I'll buy some passata next time I'm in Travis Perkins. MtB You'll have better luck in ASDA, or if you are posh Waitrose. Link to comment Share on other sites More sharing options...
MtB Posted December 11, 2013 Report Share Posted December 11, 2013 Wellposh, moi.... MtB Link to comment Share on other sites More sharing options...
Dave Payne Posted December 11, 2013 Report Share Posted December 11, 2013 Mention of travis perkins made me remember an advert i heard on the radio last night, Jewsons, spend £1000 and get a free bottle of wine, collect 12 bottles of wine and get a free bottle of bubbly, so £12k spent and all they offer is 13 bottles of plonk, not even good stuff i bet! Rant over... Sorry forgot to say, that looks good, might try it with Beef, have a few joints in the freezer! Link to comment Share on other sites More sharing options...
Naughty Cal Posted December 11, 2013 Author Report Share Posted December 11, 2013 Looks great! But looking in my cupboard, the only ingredients I have in stock are onion, garlic and pasta. And I might have a mixed herb. What is passata? I've never heard of it! MtB Never heard of passata? Its only a very finely pureed form of tomatoes. You can use tinned tomatoes instead but we prefer the finer texture of the passata. Its cheap enough in supermarkets and there is no need to buy the expensive stuff. We just use Tesco Value stuff at about 30p a carton. We usually have a stock of the stuff in the cupboard so we can rustle up a quick meal. Link to comment Share on other sites More sharing options...
MtB Posted December 11, 2013 Report Share Posted December 11, 2013 Never heard of passata? Its only a very finely pureed form of tomatoes. You can use tinned tomatoes instead but we prefer the finer texture of the passata. Its cheap enough in supermarkets and there is no need to buy the expensive stuff. We just use Tesco Value stuff at about 30p a carton. We usually have a stock of the stuff in the cupboard so we can rustle up a quick meal. I see. Fanx! Is it just a different name for tomato puree? I have loads of that! I'll look out for it next time I'm in M&S. I mean Tesco... MtB Link to comment Share on other sites More sharing options...
Dave Payne Posted December 11, 2013 Report Share Posted December 11, 2013 My little tip, toss your meat (No puns please) in flour before browning, beef more so than pork, keeps the juices locked in... Link to comment Share on other sites More sharing options...
Naughty Cal Posted December 11, 2013 Author Report Share Posted December 11, 2013 I see. Fanx! Is it just a different name for tomato puree? I have loads of that! I'll look out for it next time I'm in M&S. I mean Tesco... MtB No puree tends to be much thicker. Passata is more like a tomato juice Link to comment Share on other sites More sharing options...
Starcoaster Posted December 11, 2013 Report Share Posted December 11, 2013 (edited) It looks nice, but I'm not sure it's a goulash without paprika... Edited December 11, 2013 by Starcoaster Link to comment Share on other sites More sharing options...
Cruising Mike Posted December 12, 2013 Report Share Posted December 12, 2013 I agree, it sounds delish but is crying out for some paprika. Also for those who find it a bit too sour, add a little sugar when cooking to nullify it. Be carefull not to put too much or it will be too sweet. I'd say half a teaspoon per 250ml of passata. Flour is a good idea, but only if you want it really thick as flour acts a thickening agent if used in this manner. Loving the recipes NC. Link to comment Share on other sites More sharing options...
Dave Payne Posted December 12, 2013 Report Share Posted December 12, 2013 I agree, it sounds delish but is crying out for some paprika. Also for those who find it a bit too sour, add a little sugar when cooking to nullify it. Be carefull not to put too much or it will be too sweet. I'd say half a teaspoon per 250ml of passata. Flour is a good idea, but only if you want it really thick as flour acts a thickening agent if used in this manner. Loving the recipes NC. Correctamundo, add a little water to thin it out.... Link to comment Share on other sites More sharing options...
madcat Posted December 12, 2013 Report Share Posted December 12, 2013 Deffo needs good paprika. Your recipes are good though NC and you seem to have the knack for enjoying life. Won't fight you for the Budweiser though. Link to comment Share on other sites More sharing options...
Naughty Cal Posted December 13, 2013 Author Report Share Posted December 13, 2013 Deffo needs good paprika. Your recipes are good though NC and you seem to have the knack for enjoying life. Won't fight you for the Budweiser though. You have to enjoy it. You only live once Link to comment Share on other sites More sharing options...
Guest Posted December 13, 2013 Report Share Posted December 13, 2013 You have to enjoy it. You only live once Aye - or as a friend of mine used to say 'Life is not a rehearsal for the real thing......' Link to comment Share on other sites More sharing options...
Dyertribe Posted December 14, 2013 Report Share Posted December 14, 2013 It looks nice, but I'm not sure it's a goulash without paprika... Good point, well made. Link to comment Share on other sites More sharing options...
Naughty Cal Posted April 25, 2014 Author Report Share Posted April 25, 2014 Works equally well with left over beef as well and plenty of smoked paprika Link to comment Share on other sites More sharing options...
pquinn Posted April 25, 2014 Report Share Posted April 25, 2014 Looks great! But looking in my cupboard, the only ingredients I have in stock are onion, garlic and pasta. And I might have a mixed herb. What is passata? I've never heard of it! MtB you could make what they call in Italy ''the cuckolds lunch'' which only requires garlic,pasta and olive oil and some Parmesan if you have it.I believe it was so called because when a man arrived home for lunch and was served this it might be time to worry about what the wife was doing all morning besides cooking. Make up your pasta. chop up your garlic and lightly fry in olive oil. toss in the pasta, season and eat. personally,i would add the onion and herbs as well. simple but absolutely delicious. Link to comment Share on other sites More sharing options...
bizzard Posted April 25, 2014 Report Share Posted April 25, 2014 (edited) Goulash is prison grub. I bailed someone out of Brixton prison once who was being held in custardy and had to go and fetch him. Well from out of the massive studded oaken prison door he crawled, weak, shaking like a leaf with a horrible sickly green complexion and was promptly sick in the gutter outside the prison door in Jebb st. He recovered after a bit and wanted to stop at a fish and chip shop. He put his poorly state down to all the ghastly chicken Goulash they kept serving up and he was only in there for one and a half days. Edited April 25, 2014 by bizzard Link to comment Share on other sites More sharing options...
jelunga Posted April 25, 2014 Report Share Posted April 25, 2014 (edited) We had quite a lot of left over pork shoulder from Sunday dinner and as it was rare breed Berkshire from our favourite pig farm we were not going to let it go to waste. So last night I rustled up a simple goulash to finish it off. Simply fry some chopped garlic, onion and chilli. Add a chopped bell pepper, mushroom, cherry tomatoes and your diced pork and fry until softened and the meat is tender. Add a carton of passata and some mixed herbs and leave to simmer for 30 minutes. Serve simply with pasta and garlic bread. This works really well with any left over diced meat Apart from the peppers, this looks nice. But isnt goulash supposed tk have Paprika in it, or is that Strogonoff?I stick loads in mine PS. Just checked. Yup should have Paprika Goulash is prison grub. I bailed someone out of Brixton prison once who was being held in custardy and had to go and fetch him. Well from out of the massive studded oaken prison door he crawled, weak, shaking like a leaf with a horrible sickly green complexion and was promptly sick in the gutter outside the prison door in Jebb st. He recovered after a bit and wanted to stop at a fish and chip shop. He put his poorly state down to all the ghastly chicken Goulash they kept serving up and he was only in there for one and a half days.Was it real custardy or Birds Instant?Custody might be wot u ment. Sorry, just the thought of being imprisioned in custard made me laugh! Edited April 25, 2014 by jelunga Link to comment Share on other sites More sharing options...
Naughty Cal Posted April 25, 2014 Author Report Share Posted April 25, 2014 It did have paprika if you read down the original replies to the post. And last nights beef goulash had loads of smoked paprika which was nice. Link to comment Share on other sites More sharing options...
bizzard Posted April 25, 2014 Report Share Posted April 25, 2014 Apart from the peppers, this looks nice. But isnt goulash supposed tk have Paprika in it, or is that Strogonoff? I stick loads in mine PS. Just checked. Yup should have Paprika Was it real custardy or Birds Instant? Custody might be wot u ment. Sorry, just the thought of being imprisioned in custard made me laugh! Yes. You spotted it!! It was intentional because of (doing bird) although spell checker tried its hardest to stop me. Link to comment Share on other sites More sharing options...
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