h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

This should make enough to feed quite a lot of people!

Ingredients:

Filling:
750g lamb mince
2 sticks of celery
1 large onion
1 large carrot
2 peppers
1 large can sweetcorn
[You could probably chuck in a courgette or some mushrooms or some such too if you felt like it]
50g plain flour
A good glug of Worcestershire sauce
2/3 pint of lamb stock
A good long squeeze of tomato puree

Topping:

150g plain flour
100g butter
150g cheshire cheese
Rosemary
Thyme (or mixed herbs, but thyme is better)

Method:

Preheat the oven to gas mark 5 (190c)
Chop up the veg
Rub the flour and butter until you have breadcrumb texture
Grate the cheese and mix this and the herbs in with the breadcrumby stuff, and leave for later
Fry the chopped vegetables in vegetable oil for 5 or so mins - use a BIG pan!
Add the lamb and cook until it's nicely brown
Mix in the flour, Worcestershire sauce, tomato puree, stock and any seasonings you may desire
Place the mixture into ovenproof dishes
Sprinkle the breadcrumb/cheese/herb mix over the top
Bake in the ven for about 45 mins

Eat! Good with green veg and mashed potato, or on its own as leftovers snack.

The smell of the cheese and herb topping is...

Original recipe taken from Sainsburys website. Greatly adapted!

David, you rotter! I'm starving now!


lil xx

Sounds yummy. I just printed it off. I'll try it using brown rice flour.

This I'll definitely try out very soon. There is a Turkish butcher in a nearby town who has a natural sense of good meat - and is cheap at that.

Sorry, Lil the denizens of the Atelier made me post it! And I always do what they say...

Hyp, I imagine most types of flour should be fine - whatever you'd use for thickening in the filling, and whatever you'd use for baking biscuits or shortcrust-type pastry for the topping. I think Worcestershire sauce might contain yeast as well. But then, can you get it in the US? I'm not sure what a good alternative would be. You could probably leave it out, but it adds richness to meaty flavours.

I'm afraid I sometimes use frozen mince. Which is naughty, but cheaper than fresh. It does taste better with fresh, though.

I also realise that Cheshire cheese is probably only to be found in the UK. It's flavoursome, but not blow-you-head-off. It's very crumbly, which makes grating it quite entertaining.

True. I can't get Cheshire cheese. I'll use cheddar. Anyway, recipes don't have to be followed exactly. It's the general ingredients and method of putting them together that's important.

>>Sorry, Lil the denizens of the Atelier made me post it! And I always do what they say...

*nods approvingly* Glad to see the training has taken.

And that recipé sounds delicious!

Wikkidsy peepuls in that Atelier, making lil ravenous!


I would love to go in there, but it would cause too much confusion with the legendary Lil - I wouldn't know who you were talking to

I'm sure we could figure something out.

*giggles*

It would be a shame to upset an established thread if I confused everyone. I am bad enough in the 'other' threads!

Well, we can be pretty creative when it comes to nicknames. That can be a good thing or a bad thing. But it is your decision, of course. Lil would certainly make you welcome.

I suppose I could use 'Auntie Giggles' in there, I am often called that

Lil has always been very commodating with her threads


I might try that later, I need a nap now. Good to be chatting with you again, Hyp

It's good to know you're feeling well enough to be online.

lil, if you do decide to pay us a visit in the Atelier, this is the place where it is more important than anywhere - and I mean *anywhere* - on h2g2 not to push any buttons, especially of the orange kind!

And I'm serious!
Well, at least as seriuos as you *can* be in a place that is inhabited by sloths, maidbots, talking owls, talking mice, elves, most probably a behind the aspidistra and, occasionally, a flesh eating plant (man, it must be *years* ago since we last saw Violets!)

Not the orange button!

We could call you lilACE, or maybe lilac? And you would be most welcome to join the conversation.

Violets ran away with a pirate captain, didn't she? That ~was~ a long time ago, somewhere around the time that Styx and Amy attacked the rat-ant colony... *waxes nostalgic*

Back to topic, I've been given some lamb chops and know very little about cooking lamb. Would Titania's recipe work with that cut if I took it off the bone and chopped it? I bet it would be brilliant with long-grain rice.

Make mince of expensive lamb chops. Put them under the broiler or on the grill just like you would pork or beef. Salt, pepper and a little garlic. Zaatar if you have it would be good on them. They're very tender and just delicious. No need to be fancy with lamb chops.

Lamb chops - I'd put them in a marinade of some sort and then barbeque them (or, since I live in a flat, a few minutes on each side in a grill pan on maximum heat).

I remember using a marinade originally recommended for chicken on lamb chops - I think it contained olive oil, soy sauce, white wine and finely chopped garlic. I made a sauce from what was left of the marinade... mmmm....

I made the lamb crumble last night with butternut squash, carrots and onions with the lamb and some cabbage on the side. It went down really well with the vestie family. Mmmmm!

Glad it went down well, Vestboy! Butternut squash is a good variation to have tried. Mmmmmm.

Lamb chops would indeed be wasted if you minced them, even for a very tasty recipe.

And Atelier newcomers are always welcome. We're not too easily confused (though I have noticed a few folks getting Agapanthus and Apachama mixed up!) most of the time. Our hostess' suggestion seems a good one.