Kell Posted January 15, 2006 Posted January 15, 2006 I was chatting to Michelle earlier & discovered she's never tried either polenta or gnocci & was wondering if anyhone else had tried these (both are yummy). For those who don't already know, polenta is semolina-based & you cut chunks off it. It's then either fried or grilled or you can boil it, but it turns into a kind of paste that way) & it takes on the flavour of whatever sauce you're using. Gnocci is potato-based & comes in little balls. Both can be used in place of pasta or potatoes for a bit of a change. Anyone else got anything a little bit different to tell us about?Give us all something new to try & we can perhaps be a bit adventurous! Quote
Freewheeling Andy Posted January 15, 2006 Posted January 15, 2006 Gnocchi are great. I have a bit of a problem with polenta because it becomes so unappetising when it's cold. As long as I don't have to deal with cold cooked polenta I'm fine. One of my favourite grains to cook with is cracked wheat (sometimes called Burghul or Bulgur wheat). Cooking it slowly, with onion and maybe some cinnamon and cumin, it makes great substitute for rice. Or with a bit more spice, and with cubes of cheese in, Bulgur Pilaf becomes a proper meal. Quote
Angel Posted January 15, 2006 Posted January 15, 2006 Bulgar wheat is also great added to stews I like both gnocci and polenta. A nice spicy tomato sauce is great for both - and economical!! I adore bison and venison - both are treated like beef but are lower in fat Try http://www.welcometowallaces.com based in Somerset Quote
Mamacita Posted January 26, 2006 Posted January 26, 2006 Kell, I thought polenta was corn based. :? I've tried both (shouldn't eat either as they send my blood glucose levels soaring) and prefer the polenta in both texture and flavor. Quote
Kell Posted January 26, 2006 Author Posted January 26, 2006 I think you can get both. I've only ever had the semolina based one though. I'd like to try a corn-based one though - I rather like corn. Quote
Maureen Posted January 28, 2006 Posted January 28, 2006 What the heck is a spotted dick exactly? Quote
Tash Posted January 28, 2006 Posted January 28, 2006 I've got Tracey on msn messenger here BEGGING me not to answer this question!! Oooo she of little faith....... It's an english dessert Maureen. Kind of suety/spongy with currants in it. Very tasty with custard. See Tracey, I did it without a smirk.....*giggles* Quote
Maureen Posted January 28, 2006 Posted January 28, 2006 I've got Tracey on msn messenger here BEGGING me not to answer this question!! Oooo she of little faith....... It's an english dessert Maureen. Kind of suety/spongy with currants in it. Very tasty with custard. :rofl: :rofl: :rofl: That's funny. Thanks Tash. Am I to understand that it comes in a particular shape? :? Quote
Tash Posted January 28, 2006 Posted January 28, 2006 Well the ones my mum made always came in a pudding shaped bowl Quote
Maureen Posted January 28, 2006 Posted January 28, 2006 Have actually found a recipie. It is shaped: Roll out the mixture to produce a roll approximately 15cm (6 in) long and 5cm (2 in) in diameter :rofl: Quote
Michelle Posted January 28, 2006 Posted January 28, 2006 No Mau, it doesn't. Goodness knows where the name came from!? I did have the 'pleasure' of asking Glen if he wanted a spotted dick the other night! Quote
Tash Posted January 28, 2006 Posted January 28, 2006 Roll out the mixture to produce a roll approximately 15cm (6 in) long and 5cm (2 in) in diameter :shock: :shock: :shock: ROFLMAO!!!!!! Quote
Maureen Posted January 28, 2006 Posted January 28, 2006 No Mau, it doesn't. Goodness knows where the name came from!?I did have the 'pleasure' of asking Glen if he wanted a spotted dick the other night! Well this is the recipie I found for it: http://www.thefoody.com/pudding/spotteddick.html BTW where you offering food to Glen? Quote
Maureen Posted January 28, 2006 Posted January 28, 2006 Roll out the mixture to produce a roll approximately 15cm (6 in) long and 5cm (2 in) in diameter :shock: :shock: :shock: ROFLMAO!!!!!! Me too! And English people were thought of as straight-laced. Hmm Quote
Guest Anonymous Posted January 28, 2006 Posted January 28, 2006 Roll out the mixture to produce a roll approximately 15cm (6 in) long and 5cm (2 in) in diameter Oh dear! I can't think of anything to say to that, LOL Quote
Tash Posted January 28, 2006 Posted January 28, 2006 Me too! And English people were thought of as straight-laced. Hmm I'd love to know who started that rumour...they should have been a politician....or maybe it was Pinocchio! Quote
Michelle Posted January 28, 2006 Posted January 28, 2006 http://www.foodtimeline.org/foodpuddings.html#spotted The first printed evidence of the phrase "spotted dick," as it relates to food, is attributed to Alexis Soyer, the chef of London's illustrious Reform Club, 1849. Why this term? The Oxford English Dictionary confirms an 19th century colloquial use of the word dick' meaning pudding. Spotted is assumed to be alluding to the visual effect created by the raisins or sultanas. This page also mentions roly poly - my nan used to make both a sweet version, and a savoury one with bacon.. both were yummy! She also made her own meat-pudding, which was gorgeous! Quote
Maureen Posted January 28, 2006 Posted January 28, 2006 Roll out the mixture to produce a roll approximately 15cm (6 in) long and 5cm (2 in) in diameter Oh dear! I can't think of anything to say to that, LOL Hi Darling. I made you a spotted dick for dinner. Hope you have a healthy apetite. It reminds me of when we first met. Quote
Tash Posted January 28, 2006 Posted January 28, 2006 Hi Darling. I made you a spotted dick for dinner. Hope you have a healthy apetite. It reminds me of when we first met. :rofl: :rofl: :rofl: Too funny Maureen!!!! Quote
Guest Anonymous Posted January 28, 2006 Posted January 28, 2006 Hi Darling. I made you a spotted dick for dinner. Hope you have a healthy apetite. It reminds me of when we first met. ROFL Maureen!!! That was TOO funny !! :good: Quote
Kell Posted January 28, 2006 Author Posted January 28, 2006 You can get rolled spotted dicks (I've had them from the freezer section in supermarkets before), but they never taste quite the same as the pudding bowl shaped ones. My Grom makes the best spotted dick in the world. Haven't had it in donkey's years thogh & I really miss it. I think I shall have to go down to Ashington for a visit & demand she make it for me! Quote
wiccibat Posted January 31, 2006 Posted January 31, 2006 CALENTITA. Known as gibraltar's national dish made from chick pea flour, olive oil,water, salt & pepper. Looks like a flat yorkshire pudding if made well,gorgeous hot or cold if not, vile. :eat2: [i had to get you lot back on track somehow] Quote
Freewheeling Andy Posted January 31, 2006 Posted January 31, 2006 Sounds very similar to something from Nice called "socca" that I've tried making a few times. Quote
wiccibat Posted February 3, 2006 Posted February 3, 2006 I think it was a dish born out of necessity during the siege when fresh food was difficult to get hold of. {my theory, based on the ingredients alone} Quote
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