Attention ranks!

We all got to eat. And personally I'm getting tired of mac'n'cheese, so some of us need help to brighten up our diets. Some of us are more experienced in the kitchen than others (I know, BroMaynardG, that's what she said!), so here are your orders:

Create, find and share the Python food recipes!

What better way to celebrate the International Monty Python Day on October 5th than eat Spam, beans and rat sorbet accordingly.

Write down the recipes below on the comments section and post a picture of your ready dish.

I'll start off by sharing one Spam, Egg, Sausage and Spam on Rye experiment I found: (the last word is "sandwich" if it's not showing in the link)

Let's get cooking! (I'm hungry!)

Yours from the pantry,
Hanri, Regimental Sergeant Major II
The Python Army HeadQuarters

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Thought I'd post the full recipe here, in case someone was feeling ambitious. :)

genji: I like Chinese food. Crispy duck and pancakes etc. tonight.


Take one duck.
Roast it.
Shred it.
Put it on pancakes with hoi-sin sauce, cucumber and spring onions.
Eat it.
Bob's your uncle.

genji: Haggis tonight. Only tangentially Python, and we haven't made it ourselves, but I thought I'd mention it anyway.

thewastelandr at 5:53 pm October 30

Do you live in the UK?? We in the US can't get real haggis imported. F the government. But I did have some in Spain last month and it was delicious!

genji at 11:48 pm October 30

I do, yes. You could make it yourself but, from reading recipes on the internet, I think it sounds like a lot of aggravation.

thewastelandr at 10:49 am October 31

Yeah it's one of those things that I would have to be content just having when abroad. Maybe someday I'll be ambitious enough to make it!

genji at 11:18 am October 31

Don't worry, in Seoul you'll have such delicacies as chicken's feet, cat's liver and monkey brains.

thewastelandr at 6:12 pm November 01

Oh joy. The liver and brains I can stomach (literally). Chicken's feet? No bueno.

Holly: Cornbread and Spam Stuffing


* 1 (8.5 ounce) package corn bread mix
* 10 slices firm white bread
* 1 pound Spam
* 2 cups sliced celery
* 1 large onion, chopped
* 2 teaspoons dried sage
* 1/4 cup melted butter
* 1 (14 ounce) can chicken broth
* 2 eggs


1. The day before you want to make the stuffing, bake the corn bread mix according to package directions, remove it from the pan, cover lightly with a cloth, and leave it to dry overnight. Tear the bread into pieces and leave it out overnight to dry.
2. About 1/2 hour before serving, preheat an oven to 350 degrees F (175 degrees C), and grease a 1 1/2-quart baking dish.
3. Place the Spam into a skillet over medium heat, and cook and stir the Spam, breaking it up as it cooks, 8 to 10 minutes. Stir in the celery and onion, and cook until the onion is translucent, stirring occasionally, about 8 minutes. Stir in the sage.
4. Tear up and crumble the corn bread into a large bowl. Break the bread apart into 1/2-inch pieces, and lightly mix it with the corn bread. Pour in the melted butter, stir to combine, and lightly mix in the sausage mixture.
5. Whisk the chicken broth with the eggs, and stir into the corn bread mixture. Place the stuffing into the prepared baking dish, cover with foil, and bake in the preheated oven until the stuffing is cooked through and hot, about 30 minutes. Uncover the dish and return to the oven to bake until the top is lightly browned, about 10 more minutes.


Here's my recipe for BLANCMANGE:

almost 1,5 dl water
50 gr sugar
90 gr skinned whole almonds
splash of peanut cordial
2 drops almond extract
4 sheets of gelatin
75 gr white powdered sugar
3 dl cream

- crush the almonds (supposed to use a mortar, I used a hammer ;)
- add the water, the cordial and the almond extract
- pour the whole lot on a cloth over a pot, lift the cloth and squeeze all the liquid through
- heat up the newly made almond milk (don't boil) and add the gelatin (you need to soke the gelatin first in cold water about five minutes, otherwise it won't melt), stir until completely melted
- pour the liquid into a bowl and add the sugars
- whip the cream properly, and mix it with the almond milk carefully in small portions (turn the whipped cream in so the "small bubbles" won't all vanish)
- fill a bunch of molds with the stuff and let it set overnight
- next day unmold and add a little tennis racket and have a Pythonesque day!

My version might have turned out a little bit more stiff that it should be, but they resemble a delightful mousse. :)

genji at 10:04 am October 09

Not sure how we missed this:

(serves 3 - 4)
2 tbsp (25 g) 1 oz butter
1 medium onion, chopped
2 teaspoons curry powder
3 tbls (25 g) 1 oz flour
1 1/4 cup (1/2 pint) 300 ml stock
25 g (1 oz) sultanas (golden raisins), or 1 tablespoon mixed pickle
8 oz (225 g) Cheddar cheese, cubed


1. Melt the butter in a saucepan and fry the onion until golden.

2. Add the curry powder and flour and cook, stirring, for 2 minutes.

3. Gradually stir in the stock and bring to the boil.

4. Simmer, stirring, until thickened.

5. Stir in the sultanas or pickle, then fold in the cheese.

6. Serve hot with plain boiled rice.

Cheese curry.

Hanri at 12:13 pm October 09

I was planning to make Lemon Curry next year. Plenty of time to experiment on how to make to bloody thing. ;)

genji at 12:07 pm October 05

That looks spectacular. I want to dive into my monitor. Who needs when you have photos like that?

Show us the inside - go on...

mrsCutout at 2:18 pm October 05

Goood one!

Hanri at 12:15 pm October 05

Ok, you asked for it.....

genji at 12:18 pm October 05

*cries* again

Finland, Finland, Finland - the country where I'd quite like to be
Finland, Finland, Finland - blancmange turns out better than Lobster Thermidor, ee.

Hanri at 12:20 pm October 05

A cazillion times better...... Sacre Bleu!

genji at 12:36 pm October 05

My triple chocolate cheesecake takes like lobster. I think everything will taste like lobster to me from now on.


My adaption of the Lobster Thermidor Aux Crevettes with Mornay Sauce, Truffle Pate, Brandy, Fried Egg and Spam, sans lobster, sans pate and brandy was exchanged to rum (why is the rum gone?). Recipe found at

Turned out very heavy, surprisingly tasty (very greasy stuff, who knew it was tasty? ;), and all elements worked together surprisingly well.

Hanri at 11:41 am October 05

Not exactly eye candy, but still. ;)

mrsCutout at 2:18 pm October 05

Hahaha! Looks nice!

genji at 11:48 am October 05

I'm sure it was better than my Lobster Thermidor. It does literally look like shit, but so does chocolate mousse.

I need lots of waffer thin mints OR some triple choclate cheesecake OR lots more vodka.

Hanri at 12:07 pm October 05

All the time cooking I was thinking "this looks horrible, is this supposed to act like this holy crap", but it's really edible.

I'd bet all three of those will make all unpleasant images go away QUICKLY. :D


Well, here are the little bleeders that we'll be eating tonight when we have Lobster Thermidor aux crevettes with a mornay sauce garnished with truffle pâté, brandy and with a fried egg on top and spam.

I've now ritually disembowelled the buggers (ugh) so they're in bits in the 'fridge.

genji at 11:44 am October 05

*wants to cry*

After slicing them up, seeing that green mush in the middle and all those iridescent red eggs, I'm afraid I completely recoiled from eating it. My g/f and son loved it (so they say...) but for me it was a truly horrific experience. I'd rather eat crunchy frog chocolates.

Spam and eggs for me in future.

Hanri at 12:09 pm October 05

Seriously, I think that looks SO much better than mine!

Hanri at 9:22 am October 05

My poor dish is gonna lack the lobster. And the pâté. And the brandy. Sigh, it's not the same. Maybe next year.

genji at 9:33 am October 05

Well, we have a year now to mobilise for 2011.

Hanri at 9:55 am October 05

Oh boy. Plenty of time to fix my menu for the day. :)


My g/f's Spam Sushi.



Boil the rice. Shape into bite-sized shapes. Add Spam. Wrap some Nori around it. Voila.

Hanri at 12:45 pm October 02

Yummy! For that even have the stuff needed. :) Note: I FOUND our own version of spam. Swell.

mrsCutout at 2:41 pm October 02

Good one!!!!

Hanri: I never took John Cleese for a gourmet, but here we have a lovely dish he has come up with: ->

Lovely breakfast for all the vegetarians. :)

mrsCutout at 2:43 pm October 02

Hahhha how bright! Hey I do that every day!

Lvndr HppE at 10:49 am October 02

As a fellow vegetarian, I think I shall have John Cleese's cornflakes on the fifth.

thewastelandr at 2:21 am October 02

Haha he is so clever! Love that man.

arkennedy at 11:40 pm October 01

Thanks :) I enjoyed reading that.

Here Comes Another One at 12:59 am October 02

Haha, that is funny. Reminds me of Edward Lear's nonsense cookery - OK, maybe this isn't Python, but it's got the right idea!


Take 4 pounds (say 4 1/2 pounds) of fresh Amblongusses, and put them in a small pipkin.

Cover them with water and boil them for 8 hours incessantly, after which add 2 pints of new milk, and proceed to boil for 4 hours more.

When you have ascertained that the Amblongusses are quite soft, take them out and place them in a wide pan, taking care to shake them well previously.

Grate some nutmeg over the surface, and cover them carefully with powdered gingerbread, curry-powder, and a sufficient quantity of Cayenne pepper.

Remove the pan into the next room, and place it on the floor. Bring it back again, and let it simmer for three-quarters of an hour. Shake the pan violently till all the Amblongusses have become a pale purple colour.

Then, having prepared a paste, insert the whole carefully, adding at the same time a small pigeon, 2 slices of beef, 4 cauliflowers, and any number of oysters.

Watch patiently till the crust begins to rise, and add a pinch of salt from time to time.

Serve up in a clean dish, and throw the whole out of the window as fast as possible.

genji at 12:58 am October 02

That's a terrific recipe from Mr. Cleese. I must try it one day.

Holly: I love this post, I'm going to have to think of something ;)

the_thina: well, I could blow your mind with a recepee for my speciallity, a very yumm soup, but it hasent got more to do with python than that I have ben eating it sometimes when Im watching them

mrsCutout: Hahaha this is a great idea as well!

arkennedy: Can I have my sorbet without so much rat in it?

I don't have any Monty Python recipes that I came up with myself but I did find this link:

To be honest I'm not a fan of gummy candy myself but I know there are others who enjoy it, which is why I decided to share the recipe I found.

btw: the following link has an image of Terry Jones:

Holly at 6:13 pm October 01

What a great idea! I am going to have to make some for Halloween.

mrsCutout at 3:00 pm October 01

WOW! That's amazing!

genji at 10:49 pm September 30

Excellent find, arkennedy. It might be worth a try.

Hanri at 12:52 pm September 30

Fantastic!! Gotta find me some Pop Rocks!

genji at 10:50 pm September 30

I think Cybercandy delivers to Scandinavia.

Hanri at 11:03 pm September 30

I think we at least used to have those in Finland, since I remeber eating them on one Easter when I was a kid. To the shops! I know a good one.