The Utility cyclists recipe food & thread.
01-23-10, 06:21 AM
#1
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Join Date: Jun 2009
Location: Norwich, Norfolk. UK
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Bikes: 2006 Falcon Explorer Hybrid, 2008 Landrover Visalia Crossover, 2010 Cargo Cycles Senton, 2010 Cargo Cycles Capability, and a 2001 AVD quad pedi-van, 1980 Peugeot Carbolite 10sp racer
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The Utility Cyclists Food & Recipe thread.
The Utility Cyclists Food & Recipe thread.
Well, why not, as most of us are using our utilty bikes as grocery getters, I thought it would be nice to find out what other utility cyclists do with all those groceries after they have been hauled home by bike, and to be honest I don't think that utility cyclists are of the Energy bar and Power drink ilk.
So here goes. I'll start with one of my favourites:
Oggy, Oggy, Oggy!
Oi, Oi, Oi!
Oggy!
Oi!
Oggy
Oi!
Oggy, Oggy, Oggy!
Oi, Oi, Oi!
Oh my goodness. Where does Gareth think that he is going with this one? What does he think he is doing typing out a modern British sports tribal type chant here in the bike forums. Has he totally flipped this time? Read on and find out.
Well, I am certain that you have all either; eaten, heard of, or have read about Cornish pasties, and how it was robust enough to be carted down into the dim and murky depths of a Cornish tin mine. But did you know that that there was a Welsh coal mining version of these pasties? And that these were and are still called Oggies?
Traditionally Welsh Oggies, like their Cornish cousins were made of a pastry sufficient to withstand the rigours of the descent into the dark and gloomy depths of a coal mine, and that one end of the pastry case was not eaten; allowing the ravenous miner to consume the rest of the Oggy without the need to wash the coal dust, arsenic and the other nasty things found in a coal mine from his hands. The remaining piece of pastry being cast over the shoulder whilst loudly shouting out the word “Oggy!” to ward off the Devil, with a chorus of “Oi!” being returned by near by workmates; whether this chorus was also to ward off Beelzebub, or a direct reply to being squarely hit by a piece of flying pastry, warning the thrower to cease launching them in that direction is unclear.
When Lois & I attended the Square Festival at Danns place last July, we both enjoyed a couple of Oggies from the Welsh Oggy van, as we waited between sets for the bands to come on. The Oggies that we had were; Lamb, Potato & mint, and Sweet Potato, Leek and Goats cheese, and they were both a wonderful filling delight as the chill arrived with dusk.
Anyway, Lois and I have been messing about in my kitchen, and this what we've come up with and produced. Follow our recipes, or blaze a trail of your own; left overs would make a lovely filling lunchtime Oggie to take with you to work, a weekend family cycling excursion, or a utility ride over to the next town, etc.
Oggy Pastry:
Suitable for 4 large Oggies, or 6 medium ones;
12 ounces of plain flour.
3 ounces of Lard
3 Ounces of Butter (or block margarine)
A pinch of salt.
Cold water as required (we used about 14 teaspoons full).
1 Beaten Egg (for the glaze).
Method;
The pastry ingredients ready to go:
[img]
[/img]
Sifting the flour containing a pinch of salt:
[img]
[/img]
It helps to cut the butter and lard into small pieces prior to adding to the flour:
[img]
[/img]
Lightly rub the Butter and Lard into the flour with your finger tips, until a breadcrumb like texture is achieved. Gareth under very tight supervision as he undertakes this bit. ROFL :
[img]
[/img]
Add the water, and using your fingertips, work it well into the mixture to form a soft dough.
[img]
[/img]
Leave the pastry dough to rest for at least 30 minutes. This allows you the opportunity to prepare the fillings.
Sweet potato, Leek & (Welsh) Goats Cheese filling.
I medium Sweet potato; peeled and diced.
about 1/2 of a Leek; sliced
4 ounces of Hard (Welsh) Goats Cheese.
[img]
[/img]
Lightly steam the Leek and Sweet Potato; we found that the best way to do this was to put the vegetables into the steamer with the lid in place, over cold water. Bring the water to the boil, turn off the heat, and then leave the steamer undisturbed for 15 minutes.
Time to return to making the Pastry case:
Half the pastry ball, and lightly dust the work surface with a sprinkling of flour; and not like me, the amount that a JCB driver would be proud to pick up in the excavators bucket. ROFL
Begin rolling the pastry; keep turning it approx 1/3 of turn and continue rolling until you obtain an even thickness of about 1/8th inch or 3 mm.
[img]
[/img]
When the pastry is rolled, take a tea/side plate, and using a sharp knife cut a circle for each Oggy from the pastry.
[img]
[/img]
Beat an Egg, and put to one side for the moment.
Place the Steamed Sweet Potato, Leek and then top with the cubed Goats Cheese:
[img]
[/img]
Brush the circumference of the Pastry disc with the beaten Egg, fold the pastry over the filling, and then pinch and crimp the edges together with your finger tips.
Brush over the whole of th outside of the Oggy witha beaten Egg yolk to make a glaze, and then use a knife to make 2 or 3 small slits either side. This is allows built up steam to escape during the baking process.
Pre heat an oven to Gas Mark 6, or 200*C. Place the Oggies on a greased tray, bake in the oven for approximately 20 minutes, and until Golden Brown. Remove from the oven, and then either serve hot, or allow to cool so that they are perfect to take out for a packed lunch.
[img][/img]
Well, why not, as most of us are using our utilty bikes as grocery getters, I thought it would be nice to find out what other utility cyclists do with all those groceries after they have been hauled home by bike, and to be honest I don't think that utility cyclists are of the Energy bar and Power drink ilk.
So here goes. I'll start with one of my favourites:
Oggy, Oggy, Oggy!
Oi, Oi, Oi!
Oggy!
Oi!
Oggy
Oi!
Oggy, Oggy, Oggy!
Oi, Oi, Oi!
Oh my goodness. Where does Gareth think that he is going with this one? What does he think he is doing typing out a modern British sports tribal type chant here in the bike forums. Has he totally flipped this time? Read on and find out.
Well, I am certain that you have all either; eaten, heard of, or have read about Cornish pasties, and how it was robust enough to be carted down into the dim and murky depths of a Cornish tin mine. But did you know that that there was a Welsh coal mining version of these pasties? And that these were and are still called Oggies?
Traditionally Welsh Oggies, like their Cornish cousins were made of a pastry sufficient to withstand the rigours of the descent into the dark and gloomy depths of a coal mine, and that one end of the pastry case was not eaten; allowing the ravenous miner to consume the rest of the Oggy without the need to wash the coal dust, arsenic and the other nasty things found in a coal mine from his hands. The remaining piece of pastry being cast over the shoulder whilst loudly shouting out the word “Oggy!” to ward off the Devil, with a chorus of “Oi!” being returned by near by workmates; whether this chorus was also to ward off Beelzebub, or a direct reply to being squarely hit by a piece of flying pastry, warning the thrower to cease launching them in that direction is unclear.
When Lois & I attended the Square Festival at Danns place last July, we both enjoyed a couple of Oggies from the Welsh Oggy van, as we waited between sets for the bands to come on. The Oggies that we had were; Lamb, Potato & mint, and Sweet Potato, Leek and Goats cheese, and they were both a wonderful filling delight as the chill arrived with dusk.
Anyway, Lois and I have been messing about in my kitchen, and this what we've come up with and produced. Follow our recipes, or blaze a trail of your own; left overs would make a lovely filling lunchtime Oggie to take with you to work, a weekend family cycling excursion, or a utility ride over to the next town, etc.
Oggy Pastry:
Suitable for 4 large Oggies, or 6 medium ones;
12 ounces of plain flour.
3 ounces of Lard
3 Ounces of Butter (or block margarine)
A pinch of salt.
Cold water as required (we used about 14 teaspoons full).
1 Beaten Egg (for the glaze).
Method;
The pastry ingredients ready to go:
[img]
[/img]Sifting the flour containing a pinch of salt:
[img]
[/img]It helps to cut the butter and lard into small pieces prior to adding to the flour:
[img]
[/img]Lightly rub the Butter and Lard into the flour with your finger tips, until a breadcrumb like texture is achieved. Gareth under very tight supervision as he undertakes this bit. ROFL :
[img]
[/img]Add the water, and using your fingertips, work it well into the mixture to form a soft dough.
[img]
[/img]Leave the pastry dough to rest for at least 30 minutes. This allows you the opportunity to prepare the fillings.
Sweet potato, Leek & (Welsh) Goats Cheese filling.
I medium Sweet potato; peeled and diced.
about 1/2 of a Leek; sliced
4 ounces of Hard (Welsh) Goats Cheese.
[img]
[/img]Lightly steam the Leek and Sweet Potato; we found that the best way to do this was to put the vegetables into the steamer with the lid in place, over cold water. Bring the water to the boil, turn off the heat, and then leave the steamer undisturbed for 15 minutes.
Time to return to making the Pastry case:
Half the pastry ball, and lightly dust the work surface with a sprinkling of flour; and not like me, the amount that a JCB driver would be proud to pick up in the excavators bucket. ROFL
Begin rolling the pastry; keep turning it approx 1/3 of turn and continue rolling until you obtain an even thickness of about 1/8th inch or 3 mm.
[img]
[/img]When the pastry is rolled, take a tea/side plate, and using a sharp knife cut a circle for each Oggy from the pastry.
[img]
[/img]Beat an Egg, and put to one side for the moment.
Place the Steamed Sweet Potato, Leek and then top with the cubed Goats Cheese:
[img]
[/img]Brush the circumference of the Pastry disc with the beaten Egg, fold the pastry over the filling, and then pinch and crimp the edges together with your finger tips.
Brush over the whole of th outside of the Oggy witha beaten Egg yolk to make a glaze, and then use a knife to make 2 or 3 small slits either side. This is allows built up steam to escape during the baking process.
Pre heat an oven to Gas Mark 6, or 200*C. Place the Oggies on a greased tray, bake in the oven for approximately 20 minutes, and until Golden Brown. Remove from the oven, and then either serve hot, or allow to cool so that they are perfect to take out for a packed lunch.
[img][/img]
Last edited by Gareth; 01-23-10 at 10:50 AM.
01-23-10, 11:21 AM
#3
Pants are for suckaz
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Recipe: Michigan Sauce
Dish type: Main Course
Feeds: 4-6 (maybe more)
Prep Time: 5 Minutes
Cooking Time: 4-5 Hours
Primary Ingredients:
• 16oz Tomato Sauce
• 2lb Hamburger
• 3/4 Tsp. Garlic Powder
• 3 Tbsp. Chili Powder
• 2 Tsp. Cumin
• 1/4 bottle of hot sauce (Franks, Texas Pete, etc.)
• 4 Tbsp. Dried Onion
• 2 Tsp. black Pepper
Also Required:
○ Hot Dogs
○ Hot Dog Buns
Instructions:
◘ Combine all primary ingredients in a crock pot.
◘ Cook on high for about 30 minutes stirring frequently.
◘ Simmer on low for 2-5 hours stirring frequently.
◘ Serve hot spooned over hot dogs.
◘ Store extra sauce in refrigerator or freeze for longer storage.
Dish type: Main Course
Feeds: 4-6 (maybe more)
Prep Time: 5 Minutes
Cooking Time: 4-5 Hours
Primary Ingredients:
• 16oz Tomato Sauce
• 2lb Hamburger
• 3/4 Tsp. Garlic Powder
• 3 Tbsp. Chili Powder
• 2 Tsp. Cumin
• 1/4 bottle of hot sauce (Franks, Texas Pete, etc.)
• 4 Tbsp. Dried Onion
• 2 Tsp. black Pepper
Also Required:
○ Hot Dogs
○ Hot Dog Buns
Instructions:
◘ Combine all primary ingredients in a crock pot.
◘ Cook on high for about 30 minutes stirring frequently.
◘ Simmer on low for 2-5 hours stirring frequently.
◘ Serve hot spooned over hot dogs.
◘ Store extra sauce in refrigerator or freeze for longer storage.
01-23-10, 11:36 AM
#4
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Location: Norwich, Norfolk. UK
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Scotch Eggs.
Scotch eggs.
Ingredients:
6 hard boiled Eggs.
1 Beaten Egg.
1lb of Sausage Meat.
6 Slices of Stale bread.
1 Tablespoon of Oil, I have used Vegetable oil, but you could use Sunflower, Corn, Olive, etc.
Seasonings; I have used Freshly milled dried Garlic and Chili with Black Pepper for the sausage meat, and Ground white Pepper, and Sea Salt with Seaweed for the breadcrumbs.
Measure out the sausage meat and stir the seasoning in well. Stand in the fridge over night.
[img]
[/img]
Break up the slices of stale bread, and zap with a blender.
[img]
[/img]
Stir the milled Sea salt and Seaweed, and the ground white pepper into the breadcrumbs.
[img]
[/img]
Knead the sausage meat with clean hands to remove any trapped air, separate into 6 balls, rolling and squeezing them in the hands until the surface is smooth.
Cover a chopping board in cling film, and then "throw" one of the sausage meat balls at the board, as a potter would throw clay on to the wheel. Cover with another layer of cling film, then roll out with a rolling pin.
[img]
[/img]
When you have the sausage meat rolled out evenly, roll it on to a hard boiled egg. And then work it in the hands rolling and squeezing until you have a smooth even surface.
[img]
[/img]
Roll your cannonballs of sausage meat and egg in the breadcrumbs.
[img]
[/img]
When you have them all covered in Breadcrumbs, place them in the freezer for about 30 minutes.
[img]
[/img]
Beat an Egg with a tablespoonful of oil and a little Salt & Pepper. Roll the covered eggs in the beaten egg, and then in the breadcrumbs.
[img]
[/img]
Place on a baking tray and bake in a medium oven for 45-60 minutes
[img]
[/img]
Remove from the oven, and allow to cool before eating. I have just had a warm Scotch egg with bread and butter, celery, a few chunks of mature chedder cheese and a dollop of home-made Mushroom Ketchup .... .... .... .... Delicious!
[img]
[/img]
This is one that you have really got try at home; I will never go back to factory made Scotch Eggs again.
Ingredients:
6 hard boiled Eggs.
1 Beaten Egg.
1lb of Sausage Meat.
6 Slices of Stale bread.
1 Tablespoon of Oil, I have used Vegetable oil, but you could use Sunflower, Corn, Olive, etc.
Seasonings; I have used Freshly milled dried Garlic and Chili with Black Pepper for the sausage meat, and Ground white Pepper, and Sea Salt with Seaweed for the breadcrumbs.
Measure out the sausage meat and stir the seasoning in well. Stand in the fridge over night.
[img]
[/img]Break up the slices of stale bread, and zap with a blender.
[img]
[/img]Stir the milled Sea salt and Seaweed, and the ground white pepper into the breadcrumbs.
[img]
[/img]Knead the sausage meat with clean hands to remove any trapped air, separate into 6 balls, rolling and squeezing them in the hands until the surface is smooth.
Cover a chopping board in cling film, and then "throw" one of the sausage meat balls at the board, as a potter would throw clay on to the wheel. Cover with another layer of cling film, then roll out with a rolling pin.
[img]
[/img]When you have the sausage meat rolled out evenly, roll it on to a hard boiled egg. And then work it in the hands rolling and squeezing until you have a smooth even surface.
[img]
[/img]Roll your cannonballs of sausage meat and egg in the breadcrumbs.
[img]
[/img]When you have them all covered in Breadcrumbs, place them in the freezer for about 30 minutes.
[img]
[/img]Beat an Egg with a tablespoonful of oil and a little Salt & Pepper. Roll the covered eggs in the beaten egg, and then in the breadcrumbs.
[img]
[/img]Place on a baking tray and bake in a medium oven for 45-60 minutes
[img]
[/img]Remove from the oven, and allow to cool before eating. I have just had a warm Scotch egg with bread and butter, celery, a few chunks of mature chedder cheese and a dollop of home-made Mushroom Ketchup .... .... .... .... Delicious!
[img]
[/img]This is one that you have really got try at home; I will never go back to factory made Scotch Eggs again.
01-23-10, 03:41 PM
#5
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Aren't Scotch Eggs normally deep fried?
Anyway, I make this beef jerky recipe every so often. It's way better than any jerky you get at the store, and makes for a tasty, portable snack.
https://microwebtech.com/
I need to get my hands on some venison and make some deer jerky....
Anyway, I make this beef jerky recipe every so often. It's way better than any jerky you get at the store, and makes for a tasty, portable snack.
https://microwebtech.com/
I need to get my hands on some venison and make some deer jerky....
01-24-10, 12:05 AM
#6
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Gareth;
Have you worked out the filling recipe for th Lamb, potato & mint version yet? If so please post it! I love Lamb.
Rich's Pulled Pork
Take a 8 to 12 pound Pork shoulder and sear the outside. Season to your own taste. I use salt, lots of black pepper and 1 tablespoon of hot pepper flakes. Place in a cast iron Dutch oven and add 1/2 cup dehydrated onions and 1 cup red wine. 1 Tablespoon of liquid smoke can also be added. Place lid on Dutch oven.
Cook at 225F for 8 to 12 hours until the bone can be pulled out easily by hand.
Pour off liquid and separate the fat. Also remove the skin and fat from the meat. Break up the meat with two forks so it is all pulled apart. Add defatted liquid back along with two bottles of your favorite BBQ sauce or your own home made BBQ sauce. Also add one or two diced lightly cooked onions and whatever else you like. I like to add sauteed sliced fresh mushrooms. Taste and season more if necessary to suit your own preferences.
It may not be authentic southern pulled pork but it is GOOD! Excellent in sandwitches or as the meat course at a meal. Freezes fine as it makes up a lot for a batchelor like me.
Have you worked out the filling recipe for th Lamb, potato & mint version yet? If so please post it! I love Lamb.
Rich's Pulled Pork
Take a 8 to 12 pound Pork shoulder and sear the outside. Season to your own taste. I use salt, lots of black pepper and 1 tablespoon of hot pepper flakes. Place in a cast iron Dutch oven and add 1/2 cup dehydrated onions and 1 cup red wine. 1 Tablespoon of liquid smoke can also be added. Place lid on Dutch oven.
Cook at 225F for 8 to 12 hours until the bone can be pulled out easily by hand.
Pour off liquid and separate the fat. Also remove the skin and fat from the meat. Break up the meat with two forks so it is all pulled apart. Add defatted liquid back along with two bottles of your favorite BBQ sauce or your own home made BBQ sauce. Also add one or two diced lightly cooked onions and whatever else you like. I like to add sauteed sliced fresh mushrooms. Taste and season more if necessary to suit your own preferences.
It may not be authentic southern pulled pork but it is GOOD! Excellent in sandwitches or as the meat course at a meal. Freezes fine as it makes up a lot for a batchelor like me.
__________________
Gear Hubs Owned: Rohloff disc brake, SRAM iM9 disc brake, SRAM P5 freewheel, Sachs Torpedo 3 speed freewheel, NuVinci CVT, Shimano Alfine SG S-501, Sturmey Archer S5-2 Alloy. Other: 83 Colnago Super Record, Univega Via De Oro
Visit and join the Yahoo Geared Hub Bikes group for support and links.
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Gear Hubs Owned: Rohloff disc brake, SRAM iM9 disc brake, SRAM P5 freewheel, Sachs Torpedo 3 speed freewheel, NuVinci CVT, Shimano Alfine SG S-501, Sturmey Archer S5-2 Alloy. Other: 83 Colnago Super Record, Univega Via De Oro
Visit and join the Yahoo Geared Hub Bikes group for support and links.
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01-25-10, 02:53 PM
#7
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Gareth... dude thanks so much for coming up with this thread!! The Oggies look amazing... nice that you posted a complete set of pics to go along... Cyclepup and I will definitely
be spending an afternoon making some in the future...the filling potential seems almost endless!!
be spending an afternoon making some in the future...the filling potential seems almost endless!!
01-25-10, 03:22 PM
#8
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Location: Norwich, Norfolk. UK
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Vegetable Curry Soup.
Vegetable Curry Soup.
A great winter warmer that I think we all need at the moment.
Ingredients:
1 litre of Home-made Vegetable stock (left over from the stock used to make Nettle soup)
4 carrots Peeled and diced.
2 small Parsnips, peeled and diced.
1 Piece of Swede, about 1 cm thick, peeled and diced.
3 Spring onions finely sliced.
1 slice of Red Onion, about 0.5 cm thick, peeled, sliced, and diced.
1 Heaped teaspoon of Medium Curry Powder; Although I can handle hot Curries and Chillies, I much prefer to be able to taste all of the flavours behind the spice.
1 level teaspoon of ground Coriander.
1/2 teaspoon of ground white pepper.
2 level tablespoons dried, split Chickpeas.
2 level tablespoons dried orange Lentils.
2 Level tablespoons dried soup mix of pulses and grains
1 litre water.
Sling it all into a saucepan, bring to the boil, turn down to a simmer. Cover and simmer for 30-40 minutes, stirring occosionally.
For the thickening Roux;
50g Butter or Margarine, and 2 heaped teaspoons of Cornflour.
In a seperate pan, melt the butter or Margarine, add the cornflour, and stir into a smooth roux. Add the roux to the main pan whilst still simmering and stir for a few minutes until thickened.
Serve in a pre-warmed bowl with some bread.
Approx. 1 litre of pre-made and frozen Vegetable stock, going into the pan to be thawed out.
[img]
[/img]
Add the Dried Chickpeas, lentils and soup mix.
[img]
[/img]
Add the Curry powder, Ground Coriander, and Ground white pepper.
[img]
[/img]
The peeled Vegetables prior to dicing
[img]
Everything sliced and diced and ready to go.
[/img]
Simmering away nicely.The second Saucepan ready and waiting with the margarine to make the thickening Roux
Note that my pan of soup boiled over while I was reading another post here on cooking for engineers. Now, what is it they say about a watched pot not boiling?
Well, an unwatched pot does, and it boils over!
[img]
[/img]
I can't tell you how good this tasted. Now it's time for a few bottles of chilled Perry.
[img]
[/img]
A great winter warmer that I think we all need at the moment.
Ingredients:
1 litre of Home-made Vegetable stock (left over from the stock used to make Nettle soup)
4 carrots Peeled and diced.
2 small Parsnips, peeled and diced.
1 Piece of Swede, about 1 cm thick, peeled and diced.
3 Spring onions finely sliced.
1 slice of Red Onion, about 0.5 cm thick, peeled, sliced, and diced.
1 Heaped teaspoon of Medium Curry Powder; Although I can handle hot Curries and Chillies, I much prefer to be able to taste all of the flavours behind the spice.
1 level teaspoon of ground Coriander.
1/2 teaspoon of ground white pepper.
2 level tablespoons dried, split Chickpeas.
2 level tablespoons dried orange Lentils.
2 Level tablespoons dried soup mix of pulses and grains
1 litre water.
Sling it all into a saucepan, bring to the boil, turn down to a simmer. Cover and simmer for 30-40 minutes, stirring occosionally.
For the thickening Roux;
50g Butter or Margarine, and 2 heaped teaspoons of Cornflour.
In a seperate pan, melt the butter or Margarine, add the cornflour, and stir into a smooth roux. Add the roux to the main pan whilst still simmering and stir for a few minutes until thickened.
Serve in a pre-warmed bowl with some bread.
Approx. 1 litre of pre-made and frozen Vegetable stock, going into the pan to be thawed out.
[img]
[/img]Add the Dried Chickpeas, lentils and soup mix.
[img]
[/img]Add the Curry powder, Ground Coriander, and Ground white pepper.
[img]
[/img]The peeled Vegetables prior to dicing
[img]
Everything sliced and diced and ready to go.
[/img]
Simmering away nicely.The second Saucepan ready and waiting with the margarine to make the thickening Roux
Note that my pan of soup boiled over while I was reading another post here on cooking for engineers. Now, what is it they say about a watched pot not boiling?
Well, an unwatched pot does, and it boils over!
[img]
[/img]I can't tell you how good this tasted. Now it's time for a few bottles of chilled Perry.
[img]
[/img]
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Gareth
Utility Cycling
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09-28-10 04:24 AM
