Yes, rumbledethumps. It sounds like a coy euphemism for getting nasty but actually, it’s a very pleasant side dish of cabbage and potatoes. If anything, having cabbage tends to exclude any possibility of having nookie-noo later thanks to all the resulting flatus. But give it a go!
Just a very quick recipe tonight thanks to Paul and his big fat arse. No, let me finish. See, for about four months now, our computer chair has been slowly breaking under our combined weight/bouncing/spinning/wanking. One of the arms snapped off a few weeks ago but that’s alright, as long as you hold yourself stiff (and god knows I’ve got plenty of experience keeping myself stiff in front of the Internet) you can still type. But about a fortnight ago the hydraulics started failing and we would end up sinking, ever so slowly, closer to the floor as we typed. That’s fine until you realise you’re typing with your eye-line just over the top of the keyboard and your neck sounds like a cement mixer.
Things came to a head last night when Paul leaned back in the chair to contemplate my offerings of Chinese or Indian when there was a tremendous crack and the entire back of the chair came away, sending him hilariously to the floor, rolling on his back like a stuck turtle. Paul falling over anything always cracks me up and I spent a good five minutes clutching the settee and laughing until my vision went blurry and I had to sit down. I think it’s because he makes a proper comedy fat-person noise when he tumbles – the sort of noise a bouncy castle would make if you drove a car into it. I’m a terrible husband, aren’t I?
So yes, picture me now, sat here, legs bowed under me, no back support, the gentle hiss of air escaping as I’m lowered further and further to the floor, and you’ll understand why I must hasten to the recipe! On we go…
To be honest, this meal is just a collection of nice things so although I’ll cover the other three bits, rumbledethumps is what I’ll focus on. It’s a lovely side of potato, cabbage, onion and cheese, and let’s be honest, everything is better when covered in cheese. Nearly everything. No-one like a brie lollipop, just sayin’
Nothing more fancy than Waitrose’s Pulled Ham Hock (I think Paul did that yesterday when he fell out of his chair) pressed into a nice shape with a ring-press (think he did that too) (you can buy a mould here) and topped with a tablespoon of piccalilli. The ham is syn free and piccalilli is half a syn per tablesspoon but I never syn it because I’m a frightful slut.
We buy our pease pudding from a lovely local business called Pete’s Puddin’ – it comes in bog standard flavour, Newcastle Brown Ale flavour, Cheese and Pickle flavour and best of all for someone like me who would happily main-line the stuff straight into my veins, Marmite flavour. I bought the stuff because I was so taken with his puns (and also they were selling it in Sausology, another local business) and never looked back. It’s amazing – you can find buy it yourself here: http://www.petespuddin.com/
I know pease pudding isn’t for everyone but we bloody love it and the flavoured versions are almost guaranteed to give you the proper fanny gallops if you try them. I’m not recommending this product because we’re getting a kickback or money or half an hour with a rough-handed lorry driver in a pool of pease pudding, no, I’m recommending because it’s bloody delicious. Plus, it’s good to support a local industry, and you cannot get any more local than buying pease pudding from the market in the centre of Newcastle. Well, unless Denise Welch was stottin’ a stottie offa Cheryl Cuuurl’s heed next to you, haway man pet etc. No, you haven’t tuned into Vera.
Oh, and it’s syn free.
We often have these tiny roasties – if you’ve got an Actifry, and if not, why not, just cut your potatoes up nice and small, whack on some worcestershire sauce and two oxo cubes and set them away. If you don’t have an actifry, cut the potatoes up, make a thickish liquid with two oxo cubes and a splash of water, tumble the potatoes around in it and cook in the oven until scrummy-yummy. Scrummy-yummy? Yes, I vomited into my mouth on typing it too.
Best to use leftovers for this but let’s just say, for the sake of argument, you can’t be arsed and/or you’re too fat to leave leftovers. That’s us. This makes enough for four people as a side, so you know what, I’m going to use butter again! I’m using a few odds leftover from the rosti so hopefully you’ll have everything in. So you will need:
- 750g of potato, peel them if you’re fancy – or use a mixture of potato and cubed turnip, chop into cubes
- 500g of cabbage, any old cabbage will do, but we used savoy, sliced super thinly
- 25g of reduced fat butter (7 syns)
- two fat onions, sitting in a tree, K-I-S-S-I-N-G, sliced thinly
- 120g of strong mature cheddar (4 x HEA)
- a good handful of chopped chives
- lots of black pepper and salt
If you’re wanting to make this quick, use a mandolin slicer to cut the onions and cabbage – it’ll be done in less than a minute. The one we use is here! Only a tenner, too!
To make rumbledethumps you should:
- boil your potato or tatty and turnip mix for about twenty minutes until soft and then mash – don’t mash it too finely, just give it a quick going over – a knee-trembler, if you will
- meanwhile, melt that delicious butter and gently cook the onions and cabbage, oh so slowly now, until everything is soft and cooked – takes about the same amount of time as the potatoes and don’t be shy of adding a drop of water if things start to stick
- tip the butter, cabbage and onion into the mash mixture and stir like a bugger, adding two thirds of the cheese and a good few twists of salt and pepper
- drop the lot into a wee oven dish and top with the rest of the cheese and some chives
- cook for about fifteen minutes or so and then plop it onto your plates with everything else!
Eeee, what a handy way to use up spare veg. Cabbage and turnip are always in the bargain bins at tesco so help yourself!
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