Kitchen Garden Forum

So, you're going to the gallows in the morning, what would be your last supper?

Mine would be a big, steaming bowl of my mums Scouse with pickled beetroot followed by home made apple pie and custard, washed down with a big mug of tea.

What would you have? The Grocks would be a whole plate of blue steak

Oh - this is so difficult.........

A glass of very dry Champagne.

Big prawns, served cold with home made mayonnaise.

Pasta with a good cheese sauce.

A piece of sea bass fried in butter and olive oil, served with a frothy sauce.

Potatoes mashed with egg, butter and black pepper, served with a bleu steak, preferably a 3 inch ( or more ) thick rump, onion shallots and a few mushrooms, in a sauce made with a reduction of tomatoes, capers, onions, red wine, black pepper, mushrooms and red peppers.

A glass of good red wine, preferably French or Spanish.

Some very ripe Brie - walking across the table - served with grapes, an English apple and plums with a good Port.

Dark chocolate (70% plus ) and a coffee made by Lyndon.

Real decadence to round it all off - a glass of Glayva.

No wonder I'm 2.5 stones heavier than I should be!!!!!

Can I have another go?

Lizzie, apologies, what exactly is scouse?

Medium Roast Beef(done on top of a finely chopped onion), Roast Parsnips, Roast Potatoes, and Roast Crown Prince Squash with steamed Curly Kale, Steamed Carrots, topped off with Yorkshire Puddings and Gravy incorporating all the residue, especially the onion, from the roasting dish.
Above accompanied by a decent beer, Fullers London Pride or Bitter & Twisted.
A traditional british pudding, spotted dick or jam pudding, with piles of steaming hot custard.

Followed by a loose belt and a comfy chair.

Cheese on toast, with superb ripe tomatoes and Worcestershire sauce, salt & pepper.

Let's not muck around, a couple of bottles at least of decent very dry Champagne to soften the drop!

Hi Peter,

Hope this helps

Regards

Kevin



Country Fare - Liverpool Scouse (Serves 4-6)

Based on the "soup stew" concocted by sailors whilst at sea, some versions of Scouse
contain pork or mutton as well as beef.
Traditionally eaten with spoon and fork.
The word scouse probably comes from the German "Labscaus" which fits the above
description. Today however, all Liverpudlians and their language are referred to as
"Scousers" or "Scouse" and they refer to others as "whackers".

SCOUSE serves 4-6
~~~~~~
1-2 tblsp cooking oil or dripping
1.5 lb stewing beef, cubed
Salt & black pepper
1 tsp chopped fresh thyme
1/2 - 1 pint beef stock
3 onions, peeled and chopped
4 carrots, peeled and chopped
1 turnip or swede, peeled and chopped
4 medium potatoes, peeled and quartered.

Heat oil/dripping in large saucepan, add meat and brown quickly.
Add seasoning, thyme and enough stock to cover completely.
Bring to boil then cover and summer gently for 1 to 1.5hrs.
Add vegetables and continue to simmer for another hour.
Serve with pickled red cabbage


Note: These one-pot dishes should never be hurried. The slower and longer the better.
Never heard that before whack?

Dear Lizzie' it could only be yourself that could think of such a subject.
Now if it had to be a meal and not something else,
it could be absolutely anything as long as it was well presented, well cooked and most of all plenty of it, as i could eat for England.

Kind regards Old Herbaceous.

Theres no fool like an old fool.

Steak eggs and chips! Followed by as much sweet, creamy, sugar laiden, chocolate filled, steamed pudding. As you can see, my imagination is running wild. I've been on a diet so long that I've forgotten what most puddings taste like. It's a good thing that I also like veg!

Was asked at work the other day what my favourite meal is from the lotty, the same would apply to my last supper and it is a big plate of egg and chips with pickled onions pickled with a few hot chilli peppers in the vinegar ,they are

Wouuld be feeling so tense and anxious I wouldn't be able to eat a thing. But a giant bottle of gin and a bottle of Valium would be gratefully accepted.

Lizzie, I agree with Tigger - we should be allowed a few 'goes' at this, after all, a few practices should serve to get it perfect by the time our name's called.

"off the top of my head"....
Smoked Salmon, wrapped around a creamy Smoked Salmon Mousse, with Tiger Prawns to peel and dunk.

Chargrilled Rare Fillet Steak with a Roquefort Sauce, String Fries and homegrown Broccoli.

Rich Chocolate Mousse that you could 'stand a spoon in' with a glug of Armagnac in it.

Bottle of Bolli or Taittinger, Pinot Grigio, Fleurie then Hine.
If Lyndon's coffee's THAT good, one of those too please....
With some homemade Florentines

And I'll have my second practice-run in a day or two...!

Lamb stew & dumplings....
or maybe fish & chips...
cheese & biscuits
I have very simple tastes!

I'm still thinking about starters,puddings and drinks!

Believe me - His coffee is that good. I had to physically stop him bringing his commercial machine, plus generator for the electric supply, to Malvern.

I used to be a two cups of tea in the morning person. Now I'm a one large cup of latte human. Some of his timber suppliers fight over home deliveries knowing they'll get a coffee and cake.

I've been thinking about this last meal idea - when can we start on our revised menus?????

I've got one or two (or 20) more ideas.........

tigger dh loves glayva!
now id just like to bathe in chocolate drinking a nice chardonnay

Well Jopsy - that conjures up an image????!!!!"!

As for Glayva - isn't it a wonderful taste. Your DH is a man of style.

Does he like Irish Mist too? Similar, but not quite so sweet - my second best liqueur on odd days, bestest on even days.

obviously he chose me tigger!
sorry bout the scary pot bellied pig image everyone!