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Subscribe to forums RSS#631 Fri 21 Dec 12 2:00pm
Maree
- From Newcastle, Australia
- Member since Sat 10 Mar 07
Re: Ask me a cooking question
hippytea wrote:
I don't think there's any substitute for asafoetida. It's one of the spices used in curry mixes and it has a very distinct flavour. If you can't get it, you'll probably just have to leave it out. But it would be worth trying to find it - if you can't find it in supermarkets, try an Asian shop or supermarket if you have one near you.
One of it's main uses is to reduce gassiness from legumes etc. That's the main reason I use it.
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#632 Fri 21 Dec 12 2:15pm
Maree
- From Newcastle, Australia
- Member since Sat 10 Mar 07
Re: Ask me a cooking question
cmcconnell1031 wrote:
I have looked everywhere from Cranberry Jam, for Turkey Wellington, where do I get it??? Can I use Cranberry Sauce or Jelly???
Thanks
Carole
Hi Carole.
I'd use the sauce. The one I use has pieces of whole cranberries in it.
The jelly here is that- jelly and pretty much useless IMHO.
You could make your own but who has the time ATM ?
Good luck 
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#633 Fri 21 Dec 12 4:44pm
hippytea
- Member Occupation Chief cook and bottle-washer
- From Scotland
- Member since Mon 12 Sep 11
Re: Ask me a cooking question
cmcconnell1031: I agree, but if you can get it I'd use the kind of cranberry sauce that is chunky but set. That stuff pretty much is jam. In fact, I have been known to put it on toast...
If you only have regular cranberry sauce, just use that.
Maree - I had no idea asafoetida had that power. I think I need to buy some right now!
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#634 Fri 21 Dec 12 6:14pm
mummza
Occupation avoiding housework
- From The land of song.
- Member since Tue 04 Oct 05
Re: Ask me a cooking question
cmcconnell1031 wrote:
I have looked everywhere from Cranberry Jam, for Turkey Wellington, where do I get it??? Can I use Cranberry Sauce or Jelly???
Thanks
Carole
Welcome to the forum Carole, 
I am not sure which country that you live in and so its hard to recomend a product. ( I live in the UK )
I never use bought cranberry sauce but I had to tip some Ocean Spry cranberry jelly out of jars recently for someone else and I was amazed how dense the 'jelly' was .
To me it looked like it would not melt .
It was not like the redcurrent jelly that we can buy here , which is clear and fairly soft set.
The cranberry 'jelly ' that I used was opaque and fairly dense textures , I mashed it uo to make it easier to seperate between some dishes.
So if you are in the UK that might be worth looking at.
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#635 Fri 21 Dec 12 8:21pm
Madmac61
- Member
- Member since Fri 21 Dec 12
Re: Ask me a cooking question
Hi Jamie
I wanted to make your two pastry mince pies for a family get together next wknd ( without the cracked black pepper ...that was great poor G .) but I can't source soured cranberries .Will be using the normal sweetened for the mo but want to try the soured ones .
cheers mucker
merry xmas to you and your family
Roger
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#636 Fri 21 Dec 12 9:25pm
Maree
- From Newcastle, Australia
- Member since Sat 10 Mar 07
Re: Ask me a cooking question
hippytea wrote:
Maree - I had no idea asafoetida had that power. I think I need to buy some right now!
Kind of ironic given its own powerful pong 
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#637 Fri 21 Dec 12 11:36pm
Kye
- Member since Fri 04 Apr 08
Re: Ask me a cooking question
Cranberry sauce, jelly 
i often serve black cherry sauce with rich meat dishes and cheese plates.
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#638 Sat 22 Dec 12 1:06am
Maree
- From Newcastle, Australia
- Member since Sat 10 Mar 07
Re: Ask me a cooking question
Just had a look in the pantry re cranberry sauce.
The one I use for work is "Ocean "Spray" Whole Berry Cranberry Sauce. "Ocean Spray" also sell a "jelly-like" cranberry sauce here that is not up to scratch *for my needs*.
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#639 Sat 22 Dec 12 2:03am
cook11uk
- Member
- Member since Fri 21 Dec 12
Re: Ask me a cooking question
Re the pork shanks - I will play safe and throw them out to the badgers/foxes - it is not worth the risk! I will phone round the butchers and see if I can source the 'cured' type needed for the recipe, I may as well do it properly. I didn't think it would be difficult to get a cut of meat this time of year, especially as it is for a Jamie recipe and therefore, no doubt, lots of people in same boat as me!
Re the cranberry sauce - I bought cranberry jelly this year and everyone prefers it in sandwiches to the type with berries in. Has same flavour just no berry skins.
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#640 Sat 22 Dec 12 12:48pm
hippytea
- Member Occupation Chief cook and bottle-washer
- From Scotland
- Member since Mon 12 Sep 11
Re: Ask me a cooking question
I think food writers like Jamie do try to check if ingredients are readily available, but they don't always get it right. And there is so much variation. I can't get ham hocks here at all - we have a thing called "ham hough" but it is cut much lower down the leg, so it's really just the hock joint, bones and skin with a very small amount of meat on it, great for soup but not the big meaty cut a lot of recipes call for. I think Scottish hams are just butchered differently, and the meat that would be on an English ham hock ends up on the actual ham.
So it can be difficult. I'd tell the butcher a bit about the recipe so that if he can't get a ham hock, he can find you something else that will work instead.
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