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The versatility of Cold Oxtail – part 3

25 Sep

Continuing my flirtation (that’s becoming more of an obsession) with the cold offals, is the last chapter in the suggestions I came up with for things to do with a cold ox tail. This recipe also put me in the new territory of baking bread (don’t judge too much). I guess it’s also a kind of Americana too …

So, in the words of Katherine Hepburn “Hot Dawg!”, this was good.*

To bring anyone new up to date, I have recently been bemoaning the fact  that you can’t find ready made offal sandwiches in Leeds. This has caused me to get experimental with cooking and cooling my own offals. The legacy of which began in posts one and two and continues now.

I welcome you to the Inaugural Presentation of the Ox Dog. That’s right. An Ox Dog. A hot dog, filled with ox tail. Ox dog. Ox dog. Ox. Dog.

The real inspiration behind here was a post from RockSalt about making hot dog rolls, which you can find here. I trust Carol Anne and believed when she said how simple they were to make. They are. I’m no bread baker, but even I managed to make some presentable rolls.

This is them before they got ovened. The recipe is super simple, so please do have a look and have a go. Basically you add yeast to water, let it bubble, then add egg, flour and salt. You don’t knead it very much. They take ten minutes to bake. The whole process is forty minutes – what’s not to love? Mine are all yellow because I used canola oil in the batter, which is orange to look at! I think they look sunshiney, or jaundiced, depending on your outlook on the world.

Whilst my rolls were getting doggy (?) in the oven, I made my filling. I took the now dwindling bowl of cold oxtail out of the fridge and added it along with some sliced peppers to a pan and gave them a good frying. The peppers and the oxtail go all sticky in the pan together.

Once it all looks suitably delicious, turn the heat off and if ten minutes have gone by since you put your rolls in, get them out too. Then either wait and fill your rolls once they’ve cooled, or don’t wait, get indigestion from hot bread and eat straight away. I put some cheese on top and grilled them.

I should point out, my grill is very fierce and you probs shouldn’t actually burn them. However, this was a lovely snack, made from stuff I had already (using up ends of peppers). This was probably the fifth meal from my oxtail, which is pretty good going considering I was working with pure meat and stock.

I would definitely make these again – I would even cook an oxtail especially for these – Halloween here I come!


*That is also a clue. And it is the Katherine Hepburn portrayed by Cate Blanchett in the Aviator, not any other KH – in case you were confused and couldn’t remember her saying that in the African Queen.

Foodie Penpals the Fourth!

28 Jun

Can you adamandeve it? I’m not sure I can. If you’re not on the foodie penpal bandwagon, you need to sign up for Rocksalt’s scheme here. This month I sent a package to Dan, is a non-blogging food person from Sheffield. My parcel came from Lisa at Sweet2Eat baking.  Lisa is very good at baking. Lisa is very good at icing. Lisa is very good at enthusing about the food-blogging community. Do go and have a look at her recipes – I’m am totally lusting over the coriander, ginger and mango cheesecake. And the Jubilee biscuits.

This is the package Lisa sent me:

What the devil did I get? Well obviously a recipe – this was for creamy bacon pasta, so I’ll need to make a bacon substitute (maybe that’s where the pig’s ears can come in?) and a lovely card …

I got some Rooibos tea (I’ll share that at work), some granola bars, some cherry biscuits, some dried cherries, and best of all two homemade things. One is Lisa’s patented hot chocolate mix. The other was two lovely sultana scones.

Lisa had wanted to put a Great British theme behind this (HER FIRST) month’s foodie penpal box. What could be more great and British than tea and scones in the garden? I just need to herbaceous borders to match now … It was especially nice to get tea and cake in a box as moment with my lovely partner have been rare this month and sitting with him in the garden was right good.

This June was too busy for me (moving house, working away a lot, sick family) so I didn’t have a chance to experiment with the recipe Lisa sent. I WILL though. I WILL.

Thank you very much, Lisa. It was a lovely thoughtful box and I hope you enjoyed your first one too!

Happy Foodiepenpalling everyone! And thank you Carol Anne for fixing us all up like a wee canny Cilla Black. Yup. Compliments are what you get here!

Hybrid Chocolate Chip Cookies

29 May

A while ago it was the Snooker World Championship. Me and the Glorious Gentleman both well love the snooks. He has a blog and its joys. While we were watching the snooks, on the bank holiday weekend, a terrible thing occurred. We ran out of snacks. We also were low on ingredients. And biscuits were NECESSARY. Neither of us could leave the coverage. Uh oh.

Obviously I cook a lot of meat. I have also been known to bake. A few years ago I got a bit obsessed with cupcakes and tried to bake my way through cupcake recipe book I’d been given. I got about a fifth of the way through and then ran out of mileage. However the above dilemma could only really be solved by putting my baking gloves on again and making some biscuits.

I’d read a while ago on twitter a recipe link to hazelnut butter chocolate chip cookies. But I lost the link*. Anyway, the point is I went off to find abother recipe. I found one. I converted the measurements. I measured my butter. Too little. Too little for even a half batch. Uh oh. Then through the power of the internet I found a recipe for butterless ones with olive oil. Ha! says my over-educated brain. I will combine the two. Other hybridisation factors came into play – such as no chocolate chips? Just use Easter Egg!

Here is a Hybrid Chocolate Cookie Recipe. Feel free to free-style with it. It could be an either/or recipe substituting butter or oil. There’s no brown sugar involved! Versatile!

The recipe doesn’t make those melt-all-flat cookies but does make those chunky New England (?) ones.

The recipes that I combined are from here and here. Both blogs are well worth a peruse, so head over. Especially the second, which is based in New Zealand. I liked the recipe for Anzac biscuits there.

Look, you can see Ronnie in the picture.


  • Flour – 500g/ 2 quarter cups
  • 1 tsp baking powder
  • 2 eggs
  • Sugar – 250g/1 cup
  • Fat: oil quarter cup; butter 1 and quarter cups; if using mix go to third of a cup/100g ratio doesn’t appear to matter
  • Liquid sugar: honey, golden syrup, maple syrup, jam –  2 tbsp. Don’t have any – either leave out or up the granulated sugar.
  • Chocolate – as much as you like! I quartered half a pack of Rolos and broke a 100g easter egg up. Other recipes say 1 ounce.

So cream together the fat and the sugar and the liquid sugar form/s. Add the eggs and mix in. Add the chocolate and mix. Sieve the flour and the baking powder in and mix. If it looks a little dry (to my judgement if it doesn’t have the consistency of the dough in Cookie Dough ice cream) then add a teaspoon or two of milk or water.

Roll them into little balls and then flatten them between your hands, so they are still quite thick. They don’t really melt down very much so that will be the thickness of your biscuit.Put on a greased baking sheet. Bake in the oven at just above gas mark 4 or 190 degrees C.

The point I’m really wanting to get across is to be brave in your baking and cooking and, especially if you have the internet on hand, nothing is a disaster!

It got me thinking as to whether you could make a recipe table/spreadsheet that had axes where you could calculate your recipe according to what you have in the cupboard? Has that been done? Is it crazy talk?

*I have now found it through google. I am quite rubbish at the internet sometimes. I really want to make some ones with all the nut butters and nut oils. New ambition!