THE SALMON OF KNOWLEDGE

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THE SALMON OF KNOWLEDGE ROSE FROM HIS
SLUMBER AND SURVEYED HIS GLORIOUS KINGDOM.
 
AND IN THE LIGHT OF THE MORNING SUN,
HE PROCLAIMED TO THE EARTH MOTHER,
THAT ALL MEN SHOULD BE GIVEN THE POWER
 OF CULINARY WISDOM, REGARDLESS OF CASTE
 OR CREED.
 
THE EARTH MOTHER GLADLY GRANTED HIS
REQUEST, BUT WARNED …….‘THAT IF MAN
CORRUPTS MY  ELYSIAN FIELDS OF GOLD,
THEN SLOW WILL BE HIS LEARNING AND
ONLY THE GIFTED AND PASSIONATE SHALL
TRIUMPH’.
 
THE SALMON OF KNOWLEDGE HEEDED THE
WARNING, AND PUT HIS FAITH IN MAN, TO
HONOUR MOTHER EARTHS WISHES AND
TREAT HER WITH RESPECT.
 
 
 
 
 

                       SPICY HOAGIE MEATBALLS

 

One originally discovered this wonderful Moroccan delight, whilst staying with parchment makers in Marrakesh.

The earthy spices of cumin and hot paprika come into their own with this dish and one is still transported to a time and a place in that far distant land even in ones dreaming.

The recipe is quite simple really and all one need’s is a heartful of soul.

 Ingredients are as follows:

1lb of mince of any liking.

A handful of cumin (you can be quite liberal with this).

Around 2 table spoonage of hot paprika.

A bunch of flat or curly leafed parsley (chopped).

Olive oil.

1 onion, 1 stick of celery.

3 to 4 garlic cloves (chopped)

2 – 3 tins of tomatoes.

2 – 3 fresh tomatoes.

Salt and pepper.

Method:

Put the mince, cumin, paprika and chopped parsley in a mixing bowl, along with a good pinch of salt.

Mulch the above mentioned together with hands that are holy and clean until binded and entwined.

Roll the mixture into bite sized balls, and then brown off in the olive oil.

After all the meatballs have been browned off, put to one side and in the same oil, fry off the onion and celery.

Once soft and translucent add the tinned and fresh tomatoes, along with more paprika, ground cumin and salt.

Bring to a gentle rolling simmer then transfer the elixir to a casserole, tagine or Tuscan oven.

Place the meatballs in the sauce and bake, gas5 for 30 minutes.

Sprinkle with more chopped parsley and feast ones socks off.

Optional:

After 20 minutes, crack 6 eggs over the meatballs, place back in the oven to cook for a further 10 minutes.

So ends the recipe…..Friar Beetroot

 

Lambs liver casserole

A hearty meal for those cold and frosted winter nights. The idea came to me whilst resting ones weary soul in Bewsey circa 1685; whilst dreaming of fields of gold, laden with honeyed apple blossom. 
 

The recipe is quite simple really and all one needs is a soul kitchen full of friendship and cheer.

So begins the recipe.

1bl of liver of ones preference.

1 medium sized onion acccompanied with celery (finely chopped) and garlic likewise.

2 orange carrots.

550ML of good and godly beef stock.

1 knob of butter hand in hand with 2 brave splashings of olive oil.

My old friend, cumin and smokey paprika.

1 table spoonage of flour.

Salt and pepper to taste.

Method:

Wash liver and dry with kitchen paper.

In a bowl, coat the liver with the cumin, smokey paprika, salt and pepper, then leave for 30 minutes.

In a hot pan, heat the butter and olive oil, and fry the liver on both sides until the juices flow, then set aside.

In the same pan, fry off the sliced onion, celery, garlic and carrot and transfer to a casserole dish, or suitable ovened inclined receptacle.

Place the browned liver on top of the aformentioned, sprinkle the flour, pour the good and godly beef stock, cover and leave for 45 – 60 minutes.

Optional:

 Sing and be merry whilst the alchemical magic commences.

So ends the recipe…. Friar Beetroot.

 

Balsamic Roasted Vegetables with Green Lentils

 This joyous recipe, came to me whilst listening to Beethoven’s ‘Symphony Number9’ and in a rapture of divine Immaculate Conception, the dish came into being.

 So begins the recipe.

250g green lentils (washed).

1 Tbls of olive oil.

3 clovage of garlic.

1 onion.

1 carrot.

1 stick of celery.

Tbls of ground cumin.

Tbls of ground coriander.

1 tin of tomatoes.

Tbls of tomato puree.

Beef or chicken stock.

Salt and pepper to taste.

 For the roasted veg:

 4 tomatoes

2 red peppers

1 clovage of garlic

Dsp of fennel seed

A couple of good glugs of balsamic vinegar

A splash of olive oil

And a dash of salt, pepper and sugar

 Method:

 Wash lentils

Finely dice the onion, celery, carrot and garlic.

Fry the diced ingredients including the cumin and coriander in the olive oil until lightly browned.

Add the tin of tomatoes

Add the lentils

Add the stock, cover and simmer for about 45 minutes.

Method for the roasted veg.

 Quarter the tomatoes.

Cut the peppers into thick strips.

Finely chop the garlic and place all the said ingredients into a bowl.

Add the balsamic vinegar, fennel seed, salt, pepper and sugar, then drizzle the olive oil.

Coat well, place onto a baking tray and roast on gas mark 6 (200˚C) until softened and slightly charred.

Once the lentils are cooked right through, place into a serving bowl and spread the roasted veg on top of the lentils.

Optional.

Feel the love and be happy.

So ends the recipe….Friar Beetroot.

Spring Nettle Soup

This simple recipe is easy to create and is a pleasure to taste. The nettles that grow in the Abbey in the early spring come in to good use when making this dish but one has to be careful not get stung while picking them. With a multitude of health benefits, the recipe is cheap and can last for a couple of days.
 
 Ingredients are as follows:
About 4 good garden glove handfuls of nettles washed and cleaned (mind that sting!).
1tbls olive oil
1 onion finely chopped.
2 garlic cloves finely chopped.
1 stick of celery.
1 carrot chopped.
1 potato peeled and chopped.
1ltr of chicken or vegetable stock.
 
Method:
Chop the garlic, onion, celery carrot and potato and sweat off in the olive oil.
Add the stock and simmer for about 15 minutes.
Add the nettles and simmer for a further 5 minutes.
Take of the heat and blend with a hand blender.
Season to taste if preferred.
 
Optional:
Garnish with chopped chive and a drizzle of extra virgin olive oil.
 
So ends the recipe…..Friar Beetroot
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