Rowling Makes a Stand

[JadeLeader]

Ok, so I know the educated classes hate us and our Dear Leader, but she's really not doing herself any favours here...

Coleslaw: finely shred some cabbage, grate some peeled carrots and finely slice some onions. Put in a colander with a good handful of salt, leave for half an hour then rinse well and blot dry on kitchen paper.

Mix them in a bowl with mayonnaise with a squirt of salad cream.

Absolutely no celery permitted. Or fennel.

buy some food, put it on a plate and eat it

Very much my sort of recipe nowadays.

The Left are often either deeply authoritarian or fascistic in their own way.

I take your coleslaw and raise you a celeriac remoulade. Much nicer

I found a recipe on the BBC site which suggests adding garlic. Others insist on celeriac and all sorts of stuff, and terrify me: it all seems too complicated for words. Whole grain mustard? Anchovies? The zest of a lemon? (I am ignoring the dill in that one...) Beetroot? Cider vinegar in the (home made, obviously) mayonnaise? This is a rabbit hole I might never escape.

D'you suppose a bit of very finely chopped garlic put into the Hellmans-with-salad-cream would be ok?

Yes, but I have a cabbage and don't have any celeriac.

Was that the BBC recipe that makes so much dough it won’t fit in the 2lb loaf tin it tells you to use? Tasty all the same

I've never put garlic in but if I did I'd make it roasted garlic. Raw garlic can be a bit harsh.

(Wrap a bulb of garlic in tin foil, having drizzled the garlic bulb with oil. Put in oven for about 20 minutes until it's squishy.)

All this anchovies/mustard/lemon juice business is an over-complication. Coleslaw is best kept simple, in my book!

I'm so glad you said that. I have no lemons, nor yet any anchovies, and I feel that Lea and P's probably doesn't count. Though I suppose it might be interesting, added to the mayo....

DeanElderberry · Yesterday 14:01

The modern green stuff is often nasty raw, but good, as sinner says, to add flavour to stock (for instance when you are poaching a chicken breast) but lovage does the job even better in summer.

I have never knowingly had lovage and have only seen it the grocer's once, I must give it a go. I agree that leeks go well in chicken soup (sorry, Boiled!!) but leaving the flesh in turns it sour the next day, as with onions.

I make a gallon of soup and eat it for several days.

I have a lovage plant, it has been banished to the allotment where it provides a useful amount of composting material! It is not a small plant so if anyone is tempted be aware, it's a bit of a thug. I keep it for the times when celery is required and there is no celery.

I'm growing garlic this year. I've just cut off the scapes (the flowersbuds) and I'm at a loss as to what to do with them. There's about one big handful.

The yesterday bara brith recipe is Felicity Cloake's 'perfect bara brith'. 'Perfect', eh? <sniff>. We'll see. I'm not using Earl Gray for starters.

I agree, but I add a scent teaspoon of sugar and a tablespoon of white wine vinegar. I find it balances the flavour a bit better.

My controversial take is to use salad cream on coleslaw.

Oh and lemon juice

Someone invoked the bastard celeriac and now the whole thread is ruined with weird stuff in coleslaw.

I am small c conservative about coleslaw. My mum has put apple, orange, peanuts and all kinds of shite in hers in the past.

That's terrible!

I just wanted something reliable, and now I am beset with oranges and lemons and garlic and celeriac and yes, dill and fennel.

Waaah.

What's wrong with celeriac? It makes wonderful soup.

It is an added complication in coleslaw, and besides, I haven't got any in the house.

I’m non binary on this issue, I like simple coleslaw and also occasionally a messed about with coleslaw, depending on my mood and what it’s going to be eaten with.

Now you're just being difficult.

<whispers> I don't actually like coleslaw.

I'm sorry? Peanuts?

I shit you not.