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Judiones on the soak this morning

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Judiones on the soak this morning

Postby Gillthepainter » Sat Dec 23, 2017 11:22 am

I think they'll be ready to cook at about 3pm. Should be fine, although not soaked for 24hrs.
Bought in Segovia - it came with a recipe in the bag too.

Although I don't want to make something with chorizo.
I'm thinking a hake stew perhaps? And I have saffron. Karadekoolaid had a recipe I seem to remember that I made?

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What are you having the eve of Christmas Eve?

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Re: Judiones on the soak this morning

Postby QinNortham » Sat Dec 23, 2017 11:34 am

Gill, not sure what's on the menu for tonight but it might well be something fishy. Received our order from King Crab yesterday with lots and lots of goodies so lots of choice, whatever it will be fairly simple!

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Re: Judiones on the soak this morning

Postby Gillthepainter » Sat Dec 23, 2017 12:16 pm

absolutely, on the simple.
I'll probably make cod, saffron, preserved lemon with the judion beans.

What did you get in your order.

I just spent £98 at our butcher.
Then £85 at Waitrose. It will keep us going for a week, but honestly! There's 2 of us. :oops:

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Re: Judiones on the soak this morning

Postby Alexandria » Sat Dec 23, 2017 12:38 pm

@ The Gilt Painter,

Gorgeous looking Segovian judiones.

Enjoy ..

Sounds delicious ..

:chrissytree1 Happy Holidays ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.

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Re: Judiones on the soak this morning

Postby Gillthepainter » Sat Dec 23, 2017 12:44 pm

I thought you'd like that, Alexandria.
Safron, preserved lemon, chopped tomatoes and plenty of olive oil. With fish.

yes to those happy holidays.

I'll save some for a salad too later on.

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Re: Judiones on the soak this morning

Postby Alexandria » Sat Dec 23, 2017 12:46 pm

@ The Gilt Painter,

You could do a marvelous Basque Marmitako with Judiones and Cod or Hake if you prefer ..

1 Kilo firm fish
200 ml. Evoo
200 grams small onions minced
1 Green bell pepper seeded and minced
1 Red bell pepper seeded and minced
250 grams of potatoes diced
1 dried guindilla red capsicum ( one inch crumbled )
The Beans .. 250 grams ( half the bag )
Salt and black freshly ground pepper to taste

:chrissytree1

Happy Holidays ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.

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Re: Judiones on the soak this morning

Postby Alexandria » Sat Dec 23, 2017 12:51 pm

@ The Gilt Painter,

Yes ! Ha Ha Ha ..

Truly, a stunning dish surely !


I was going to prepare a saffron rice with some fresh clams and red prawns in a shellfish broth stock home made today ..

Maybe I will add some beans and serve it tomorrow instead and prepare it up at our apartment in Costa Brava ..

We are off to go to our parents and our apartment in Northern Costa Brava early this evening ..

Off to have lunch out then, and we will take our 2 hour drive ..

I have to pack the packages now ! Ha Ha !!

Happy Holidays ..

:rudolph1
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Re: Judiones on the soak this morning

Postby QinNortham » Sat Dec 23, 2017 12:57 pm

Gill,

2 kilos of Argentinian Wild raw prawns
2.5 kilos of Cold Water cooked prawns
1 kilo of cockles
1.5 kilo Smoked Salmon side
1.5 Kilo of Kiln Roasted smoked salmon
4 x potted shrimp
1 kilo of fish pie mix which includes scallops

Came to £154.85, I know it sounds a lot but we are having people round next Thursday - there will be 10 of us - and the main "bit" will be a fishy feast. We'll happily serve everything bar the cockles - those are for us - and we've already eaten 2 of the potted shrimp and the fish pie mix will stay in the freezer.

Butchers delivered:

Huge piece of fillet
Huge leg & thigh of turkey - goodness knows the size of whole bird
Various sausages

Half the price of the butchers we both know in Kew

Some of the sausages will be part of the starter on the 28th along with charcuterie.

Cheese for afters with some Waitrose Biscuits for cheese and, if we can get it, Morrisons date & walnut bread. Might do a dish of honey and crushed walnuts. There will be goat's butter as well

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Re: Judiones on the soak this morning

Postby Gillthepainter » Sat Dec 23, 2017 12:58 pm

Thank you for the excellent idea.
I'd have to make it without the potatoes, so will have a think and decide ....
I've made a recipe also before with pico de europa cheese, and dark cabbage/ kale.

They are pretty versatile.

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Re: Judiones on the soak this morning

Postby Gillthepainter » Sat Dec 23, 2017 1:00 pm

Did someone mention almejas!
Jeez I love those things. When we go to Tossa de Mar, I always order them at the Bahia restaurant. Usually just steamed.

Sounds absolutely wonderful, Alexandria.

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Re: Judiones on the soak this morning

Postby Gillthepainter » Sat Dec 23, 2017 1:07 pm

Kiln roasted salmon - sounds like a potter prepared it.
That's a new one on me, Q.

We've got a massive piece of fillet, I bought the whole piece from the butcher. So boxing day will be a carpaccio/ very rare beef with parmesan slivers dish.
I know Tony will have pickles! ............... Hmmmm interesting combination.
I'll have tomato.

Stop it! Scallops are my absolute favourite too.

I get these biscuits for the cheese:

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Re: Judiones on the soak this morning

Postby Gillthepainter » Sat Dec 23, 2017 1:15 pm

There will be goat's butter as well


posh!

I once went for coffee with a friend at a pub that does cakes and things. Cappuccino for me.
She asked if they could make hers with goats milk - eh?!!!! Of course they didn't have it.

we've already eaten 2 of the potted shrimp


No self control in your house.
I've been absolutely itching to use our new laVazza coffee pod machine. But have been ordered to keep my hands off! until Christmas Day.
It's killing me.

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Re: Judiones on the soak this morning

Postby strictlysalsaclare » Sat Dec 23, 2017 1:29 pm

I'll probably make a pizza of some kind tonight, as we'll have some of our usual sandwich ham leftover from today's sandwiches. Our home cooked ham should be finished by late this evening so I'd like to use that tomorrow. Our fishy day will be tomorrow, and I am planning on making a slightly spiced tomatoey seafood spaghetti for our dinner.

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Re: Judiones on the soak this morning

Postby QinNortham » Sat Dec 23, 2017 1:43 pm

Gill, the kiln roasted salmon is best described as very like a side of salmon that has been poached and then roasted off. The colour is much paler than ss but the flavour slightly similar - delicious.

Tee hee, we will be having our very, very rare fillet left over from CD on Boxing Day too. CD will be very much like you but we will both be having Bernaise - I'm drooling already.

Restraint & posh are not my middle names!

Oh the goat's butter thing was originally a bit of a mistake. Last year I went into our local shop which isn't renowned for "exotic". I didn't have my glasses on and thought I was buying "normal" unsalted butter. Got home to find it was goat's butter - it is delicious. I wouldn't buy goat's milk but the butter is wonderful and everyone we have served it to has enjoyed. I know keep a few blocks in the freezer.

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Re: Judiones on the soak this morning

Postby Gillthepainter » Sat Dec 23, 2017 1:44 pm

Seafood spaghetti. How lovely is that.
As I've not done the ham this year, I'll probably make a porcetta dish when I visit family and make a meal over at my sister's house.

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Re: Judiones on the soak this morning

Postby Gillthepainter » Sat Dec 23, 2017 1:48 pm

That butter is on my absolutely final things to get list.
I'm walking down to waitrose with my shopping trolley in a minute, I know they'll have it.

Seeing how full the pubs were last evening, I'm not driving.

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Re: Judiones on the soak this morning

Postby Gillthepainter » Sun Dec 24, 2017 8:52 am

First fish meal done for the celebrations.
And it was very good indeed. Monkfish, sunblushed tomatoes, preserved lemons, saffron
loads of evoo, and those beans.

Nice and creamy result.

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I'm still trying to decide whether to make the tarte au citron today or not ................

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Re: Judiones on the soak this morning

Postby Sakkarin » Sun Dec 24, 2017 10:46 am

Looks great, although personally I've not had a dish with preserved lemons that I can say I've 100% enjoyed.

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Re: Judiones on the soak this morning

Postby Gillthepainter » Sun Dec 24, 2017 11:05 am

I know what you mean there.
I used 1 1/2 small ones. It had a slight salty citrus back note. I think Masterchef would call it "acidity" .

As the beans are creamy, it went well.
No herbs or chillies, I didn't want it confused.

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Re: Judiones on the soak this morning

Postby Lusciouslush » Sun Dec 24, 2017 12:17 pm

Good looking dish there Grilly - I absolutely adore judions any which way - pulled some out of the freezer in the week to go in a salad with beetroot & feta - soaked 'em first in a soy/lemon/chilli marinade - delish :yum they are so versatile!

Beans Rule.......!!!!

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