Recipes

Share your recipes here.

Speedy tortilla,

1 onion sliced
4 eggs
200gr crisps (I use cheese and onion)

Cook onion in frying pan till cooked not brown,
beat eggs with a little black pepper add the crisps.
Add the egg mixture to the onion, carefully crush the crisp with a fork so there are no spaces left in the tortilla, turn after about 5 mins to cook the other side.Serve as a snack with olives or a dip or ev en spread with phillidelphia cheese.

Peel potatoes.
Cut potatoes into discs.
Cut potato discs lengthwise into thick chunks.
Rinse and drain potatoes.
Heat oil in frying pan.
When oil is hot, place prepared potatoes in pan.

Open tin (Heinz/Branston ) beans, place in pan, add small amount of butter and a small squirt of tomato sauce, slowly heat.

Take one (Or two if portly) slice of Gammon steak, place under heated grill.

Shake frying pan to show people you know how to cook.

Wehn potatoes are browning, lift frying pan drainer and squeeze chip . (Again, this is for show).
Drain oil from chips and check Gammon.
Boil kettle.
Add tea bag and one sugar to cup
por boiled water over tea bag to allow flavour to infuse.

Butter x slices of bread.
Take tea bag out of cup.

Put chips on plate, add salt and vinegar to taste, Pur Gammon steak on plate at a rakish angle and add beans in space provided due to gammon at rakish angle.

Place prepared foodstuffs on table, sit, and tuck in.

Gwim have you tried beans with Guinness sauce? bloody delicious

Oooo...I shall now, Rio.

Never knew it existed until you told me

For your special canine friend.Doggie treats.

one pound of liver blitzed in food processor or mashed to a pulp with your hands. You want a real gooey mess with no lumps. Enough dry semolina to mix with the liver to make a soft dough like ball. Press it into a baking sheet not too thick, about and inch. Bake in the oven then cut into squares I guarantee Rover will love them.

Semolina Pilchards?

Gwim as an alternative to beans you could also use peas

Indeed, Nicko

Baked potato.

Pierce a Large potato in several places,(like you would a late night intruder).

Smear large potato in butter.

Sprinkle sea salt (Or similar) over potato. (Rather like you would in the lat night intruder's wounds).

PLace in middle of preheated oven, (Potato, not intruder), at 180c for an Hour.

Drag late night intruder into next doors garden and deny all knowledge.

Or, if you want to lose weight, use the Adam Ant Diet:

Don't chew ever, don't chew ever.

Priscus have you got a cat? never thought of that I,m going to try it this PM let you know.

eron, i have just tried panini,with melted cheese on ,delicious ,i toasted beforehand, apart from the cheese is it less fattening or more fattening than ordinary bread ?

Gwim could I use a sweet Potatoe and what time should I come round ?

Come round from what?...Anaesthetic?

Semolina pilchard, climbing up the Eiffel Tower.
Elementary penguin singing Hari Krishna.
Man, you should have seen them kicking Edgar Allan Poe.
I am the eggman, they are the eggmen.
I am the walrus, goo goo g'joob g'goo goo g'joob.
Goo goo g'joob g'goo goo g'joob g'goo... (etc.)

But I have no idea what it means!

I do have a cat, but she is quite old, and I suspect she would not taste very nice, so I haven't searched for any cat recipes.

Peas,with Cheese in? What's all that about?

Ecmdj Depends on the bread some breads dont have oil butter or marge in the mix. Panini bread does. So I think it would probably be more fattening. But I wouldnt worry if it got cheese on it. Hers a tip from my long departed Father in Law. Make your chip butties with nimble bread and Butter. Well he reckoned it was less fattening

Nimble!

deleted

All that bread, Priscus. Not good for you.

Emily Jones

STRAWBERRT FREEZER JAM.

1 1/4 lb strawberries
2lb caster sugar
3tbls lemon juice
1/2 bottle Certo.

Certo can be bought at most supermarkets.

Crush the strawberries with a potatoe masher,add the sugar and stir, Allow to stand till sugar has disolved. Add the certo and stir then add the lemonjuice and stir. Ladle into jars let stand for a few hours if it doesnt set pour back into bowl and mix in another tbls lemon juice,then pour back into jars. Leave to stand for 24 - 48 hours to achieve a soft set(not like boiled jam) Label and freeze. Will keep in the fridge for 1 year. Store in fridge once defrosted.

Corned beef hash.There are that many ways folk make it, I'll leave each to their own...

SMOKE SALMON PATE.

4 good fillets smoke salmon
6oz butter softened (unsalted)
12 oz cream cheese
2 tbls horseradish
lemon juice
salt and black pepper

Flake the salmon beat in the butter, cream cheese and horseradish,salt and pepper.

Nice for starters at xmas

Here,s one for Moodysue.

Barbequed Snig

1Kg snig
3 cloves garlic
Few bay leaves
salt, pepper, oil, vinegar

Cut snig into 3" pieces marinade in the garlic oil pepper and vinegar, for a couple of hours thread onto skewers alternating with the bay leaves. Cook on barby till done.

SAUSAGE CASSEROLE
8 sausages
tbls oil
1 clove garlic
2 carrots sliced
150 gr orange lentils cooked
1 cup frozen peas
2 sticks celery
3 large potatoes in chunks
2 tablespoos lea and perrins
1 beef stock cube
1 tsp mixed herbs
1 can chopped tomatoes
salt pepper

Fry onions and sausage,till just cooked,add crushed garlic,remove from heat and cut sausage into chunks, replace in pan and add carrots, celery, lea and perrins, tomatoes, lentils, herbs, stock cube, and potatoes. Add a little water if too dry. Bring to boil transfer to slow cooker cook till done.Add some gravy granules at the end if too thin. You can also add a tin of baked beans if liked. Serve with crusty bread. If you dont have a slow cooker use the oven.

Cucumber soup.

400gr cucumber chopped
5 spring onions chopped
1 medium potato chopped
1 lettuce cut up
1 tsp butter
850 ml chicken stock
salt and pepper
1 tbls creme fresh


Saute all the veg in the butter, dont let it brown. Add the stock simmer for about 20 mins salt and pepper. Liquidise with stick blender. Serve with a dolop of creme fresh.

maggie (263)
I like to do Schnitzel, but not the Viennese one - that is done with veal & I don't eat that. The ones I do are pork, beef, chicken & lamb,. You have steak or chicken breasts, dip in egg & then coat in breadcrumbs & fry in hot olive oil.

STEAMED LEEK AND BACON PUDDING

Enough suet pastry for the size of you pudding basin
sliced leeks
chopped bacon raw
pepper

line your pudding basin with suet pastry
put a layer of leeks and bacon
another layer of pastry,continue till dish is filled. Put pastry lid on, steam. Time depends on what size baisin you use. Remember bacon has salt in so no need to put any extra. We like this with cheese sauce and mash. forgot to say pack the leeks and bacon in quite firmly.

Ooh, I would never of thought of putting that in a pudding, lovely idea.

I call this Zambian Cabbage because the first time I ate it was in Zambia Thanks to @Art, I just remembered it.

Zambian Cabbage

half a medium cabbage,sliced up
3or 4 slices of bacon chopped
1 medium onion chopped
4 or 5 medium really ripe tomatoes skinned and chopped, use chopped canned if no fresh.

In a deep pan fry the bacon till just brown and you have the flavour off it, add the chopped onion fry a minuit, dont brown, add the cabbage, cook for a couple of mins stirring add the tomatoes,salt and pepper, carefull with the salt salt in bacon. put a tight lid on the pan, ( I find no water is required.)Cook till cabbage is tender.

easy tea i some times make we call it Chomp
serves four generous portions
tin corned beef cut in to cubes or slices
potatoes about 4 kilos
about 3 or ounces of grated cheese
a large oven proof dish
boil the potatoes and mash with a little butter or milk what ever you prefare
cook the carrots and turnip and mash with pepper add corneed beef to the mash and mash that in also

in a dish put in the mashed carrot and sweede

put the mash potato on the top of the carrots

sprinkle the grated cheese on the top and brown in the oven

serve with gravey delicious

CULLEN SKINK

1 1/4 pints milk
1 bay leaf
1lb smoked haddock
1 medium onion
knob of butter
8oz mashed potatoe
small handfull chopped parsley
salt and pepper

Gently cook the fish in the milk with the bay leaf for 3 mins. Leave to infuse for 5 mins. Remove fish and strain milk. melt the butter in a pan and fry the onions till cooked not brown. Add the milk and mash and parsley stir untill a creamy consistency,add the flaked fish,gently simmer for 4 or 5 mins,season with salt and pepper.

Variation
add small can of drained sweetcorn, or a poached egg when serving.

BROWN SAUCE
4lb apples peeled cored and sliced
1lb prunes,stoned and sliced
3 pints malt vinegar
2tsp ground ginger
2 large onions peeled and diced
1 tsp ground allspice
1 tsp cayenne pepper
8tsp salt
2lb sugar

Put the fruit and onions into a large pan cover with water,cook till tender. Liquidise into large pan. Add all other ingredients,cook slowly till reduced and thick. Bottle in steralised containers. This makes 3/4 of a gallon of brown sauce.

TOMATO KETCHUP

4lb ripe red tomatoes cut up
4 oz sugar
1 tsp salt
1/4 tsp powdered cloves
1 small onion chopped
pinch ground cinnamon
1/4 pint vinegar

Put the tomatoes into pan with no water add onion cook till soft. stir frequently so they dont stick. Rub through a sieve Return to pan together with other ingridients. Adjust seasoning boil stirring all the time untill reduced and the desired thickness. Bottle in steralized jars.

EASY FLAKY PASTRY

8oz flour
8oz fat marg or lard or a mix of both your choice
1/2 cup water maybe a little more
1 tsp vinegar
1 egg yolk


Mix 4 oz of the flour with the fat to make a ball, put in fridge, Mix the other 4oz flour with egg yolk vinegar and water. roll out the flour paste on floured board, lay the butter ball on it and fold, roll out turn and fold.3 times You may have to put it in fridge between rolls if the weather or you kitchen is warm.

FRUIT CAKE

1 cup water
1 cup sugar
2 cups dried fruit
1 tsp baking soda
1 cup brown sugar
3 tbls lemon juice
1 cup nuts
1 gallon whiskey

Sample the whiskey to check for quality,take a large bowl,check the whiskey again to make sure it is of the highest quality.Pour one level cup and drink, repeat. Turn on the electric mixer beat one cup of butter in a large fluffy bowl,add 1 tsp sugar and beat again. Make sure the whiskey is still OK. Cry another tup. Turn off the mixer,break two legs and add to the bowl,chuck in a cup of dried fruit,mix on the turner. If the mixture gets stuck in the beater pry it loose with a drewscriber. Sample the whiskey for tonsisticity. Next sift 2 cups of salt or something who cares. Check the whiskey,now sift the lemon juice and strain your nuts,add one table.One Spoon, or sugar or something,whatever you can find. Grease the oven turn the cake tin 350 degrees. Dont forget to beat off the turner. Throw the bowl out of the window,check the whiskey again. Go to bed. Who likes fruitcake anyway.

Before I read your method, I googled gallon to check how many mls etc. Then I read your method underneath. Pity I don't like whiskey.

Can always change it to whatever

lol...

BLUE CHEESE AND BROCCOLI SOUP

8 oz potatoes chopped up
2 tbls butter
1 onion finely chopped
4 or 5 cups chicken stock
12 oz broccoli florrettes
4 oz blue cheese

Melt the butter in pan,add onion cook till done not brown,add stockand potatoes bring to the boil, reduce heatn and simmer for about ten mins. Add the broccoli and simmer till veg is cooked. Puree in blender. Add cheese salt and pepper,reheat till cheese is melted. Dont let it boil. Garlic croutons goes nice with it, and crusty french stick.

That sounds lovely erontquay, will defo try that.

It seems every time I read a thread something recipe wise springs to mind. Although the tripe thread has me beat.But hey there,s time yet.

Pensdioner told me this;
Get some honeycombe tripe, sprinkle vinegar and pepper liberally. Pop in mouth. Don't chew!

Honest injun.

Here is a cheats/ lazy version of chicken curry.You will arrive at
a curry that will rival any chinese restaurant one.

CHICKEN CURRY

Bite sized chicken pieces,uncooked
Chunky chopped onion
Cooked garden peas
Cooks Brand concentrated curry paste 1 part paste to 3-4 parts water. cook till you have a nice sauce.

Fry onions in a wok or large pan.leave them a little crunchy
put to one side and fry the chicken till done. Pour in the sauce, add the peas and onion.

I buy the concentrate at my local chinese grocery store. Perhaps Gwim could put a link up of "cooks brand curry sauce" so you know what you are looking for.

Think I,ve posted this one before,

BISCUIT CAKE

4oz butter
10oz chocolate
14oztin condensed milk(thick one)
1/2 pkt rich tea biscuits
1/2 packet digestives
1 oz chopped glace cherries

2 oz raisins
1 oz chopped nuts

Line a cake tin with greasproof paper. Crush the buiscuits into chunky bits,add cherries raisins and nuts. Melt half the chocolate with the condensed milk and butter,pour into the biscuits and mix together. Put ito the cake tin,leave to set. You can put it in the freezer and take out when you are ready to. Melt the other half of the chocolate and spread over the cake. Let set. The kids will love it. I,m quite partial myself.

Anzac Biscuits
Makes about 24
Ingredients
1 cup (150g) plain flour
1 cup (90g) rolled oats
1 cup (85g) desiccated coconut (
3/4 cup (155g) brown sugar
125g butter
2 tbs golden syrup
1 tsp bicarbonate of soda

Method
Preheat the oven to 160°C. Line two baking trays with non-stick baking paper. Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.
Put the butter, golden syrup and 2 tbs water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.
Pour the butter mixture into the flour mixture and stir until combined.
Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart.
Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.
Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.

Cooks brand curry sauces

Ta gwim didnt realise there were so many. Just to clarify scroll down to the red black and white tub chinese curry sauce concentrate.

On WW, why not buy Patak's? They are local.

BTW Does anyone remember the place on the A6 Manchester/Stockport borders, where you walked through the spice warehouse (prob would not be permitted today: H&S?) to gain access to the Restaurant. When you got to know them they would blend to your personal tastes.

Can't recall their name now!

Was it Nazirs?

I think Nazirs still manufacture (I could be wrong) sauces etc.

EQ, have you tried (I know there was a thread about them, but I forgot) halogen ovens?...They do cook the most perfect chicken!

Got one thanks gwim, Brilliant addition to my kitchen. I do like my gadgets,but somewhat disappointed with the pie maker. As dustaf said "whats wrong with a tin plate"

What is the average price for a halogen oven now? I have seen these things advertised for quite a while now, just a bit apprehensive and would rather know that they were alright before I went out and bought one.

JML halogen

One of the reviewers writes that they haven't used their microwave since they go it, I concur.
I bought my Mum one.

River cottage recipes

WINE SOUP or WHINE SOUP (for dustaf and gwim)

1 egg
1 tub double cream
1 tbls sugar
1 tub water(use the cream tub)
1 tub red wine
creme fresh
heat all the ingredients gently, serve with a dollop of creme fresh.

More for my stalker than me, surely.
But he would substitute the cremé fresh for sour cream.

(PSSST...Where could I purchase this Bouble cream from, it sounds delish)

See what I mean whine, whine.

Thanks for the replies on the halogen ovens - I am sure I saw one in Lakeland for well over £100 - glad I waited. Top recipe from RC by the way.

VG I bought mine earlier this year, Prolectric Ultra Chef with the extension bit and all tools,cost £40.Best gadget I ever bought. I bought it from our local "factory shop" They were on special offer at the time.

CHICKEN CURRY

2lb chicken
1 onion chopped
1/2 tin chopped tomatoes
2 tbls oil
1 2" piece of cinnamon
3 cardamom pods
1 Tbls madras curry powder
4 coves of garlic crushed
1" fresh root ginger
Salt to taste
1 cup warm water
6-7 curry leaves

Put the chicken in a large bowl with the curry powder,garlic,ginger,salt cover and leave in the fridge overnight. Heat the oil add onions curry leaves garlic ginger cardamom cook on a low light for a few mins
add the chicken cook for a few mins,add the tomatoes and water. Cook over a gentle heat for about 45 min.

Curry leaves sold at most Indian grocery shops although I have seen them in Sainsburys but expensive. Dont confuse them with bay leaves not the same. If you leave the curry till next day tastes even better.

Junies Treacle Toffee;

8 ounces of butter,8 ounces os sugar,4 ounces of black treacle,1 teaspoon of vinegar.I use the light malted vinegar. Put butter in a medium size pan with sugar,and let butter melt,when butter melted add treacle,cook on medium heat for about 8 minutes,stirring all the time.After 8 minutes,remove from heat and add vinegar.Return to heat for 2 minutes.its important to stir all the time to prevent scorching.Have a dish of cold water ready and drop a little of the toffee in,to help it set.If it cracks when you bite it,its ready.Pour into a tray and leave to set

Junies Curry;

Lean beef or chicken breast (cubed)
3 tablespoons of seasoned flour.
5 tablespoons oil (your preference)
1 teaspoon cumin.
1 tsp coriander.
half tsp turmeric.
quarter tsp mace.
1 red,1 green pepper chopped.
2 onions chopped.
3 cloves of garlic,crushed.
150mls of beef or chicken stock.
14 ounce tin of chopped tomatoes.
double cream to taste.
2 chillies halved and deseeded.
Coat steak or chicken in seasoned flour and brown in the oil.Remove meat from pan and add spices,stir for 1 minute over medium heat.Add onions peppers and garlic.Stir in tomatoes and stock,bring to boil.Reduce to a simmer and add meat or chicken.Simmer ver gently for approx 1 hour,with lid on pan.Remove lid,simmer for 15 mins.Add double cream if you want to.Serve.

Junies CHOCOLATE CREAM PIE;

For the base-----
8ozs.digestive biscuits (crushed)
5ozs.melted butter.
Mix butter and biscuits together and press into dish,put in fridge to harden.
For the filling -----
Half pint of milk.
1oz.caster sugar.
2 eggs.
1oz.butter.
2 tsps.cornflour.
3ozs.dark chocolate.(must be dark)
2 tablespoons of brandy.
Heat milk slowly and mix in sugar,cornflour and eggs.Turn up heat and bring to near boiling.Remove from heat,stir in butter,melted chocolate and brandy.Mix together well,resembles chocolate blancmange.When cooled,spread on biscuit base,return to fridge til cold.Pipe whipped cream on top of chocolate filling and to finish,sprinkle with a little chocolate flake crumbled up.

Nicks raw egg

1 egg per person
crack

IRISH CREAM

1 tin condensed milk
1/2 pint whipping cream
3 eggs
2 tsp vanilla essence
1/4 pint whiskey or brandy
2tsp coffee essence (Make with instant coffee and a bit of water)

Whisk everything together bottle and keep in fridge.

erontquay - is that like Baileys then? I am always nervous of trying this - same with eggnog.

Yes VG and very good it is too hic I posted it so that nicko ^^^^^^ could use his/her raw egg up don,t like waste.

Bloody love Baileys - only have it at Christmas or on my birthday, do you know - I never used to drink coffee and one Christmas I had some Baileys over ice and I must have had a bit too much because in the new year I got a taste for coffee - isn't that strange?

I only ever make the Irish cream for Xmas, I usually make it as Xmas gifts for the family. Try it VG you will be pleasantly surprised. Which reminds me I will Have to start the Rumtoff soon.

Rumtoff????????????????

Rumtoff= fruit soaked in rum

ELEPHANT STEW

1 medium elephant
1 rabbit
salt and pepper


Cut the elephant into bite size pieces, this should take about 2 months. Add enough brown gravy to cover. Cook over a kerosine fire at 465degs. Serves about 3800 people. For those who dislike elephant add the rabbit,but only if necessary,because some people dont like hare in their stew.

BBC easy recipes

What would you do with dill pickles, Gwim?

Well if they,re pickled in hot vinegar they may go a little limp.

Well, Dustaf, seeing as you asked. I would gather together the following ingredients...

lbs pickling cukes (Abbr. for cucumber)
14 cloves garlic, peeled & split
1/4 cup salt
2 3/4 cups distilled or apple cider vinegar 5% acidity
2 3/4 cups water
12 to 14 sprigs fresh dill weed
28 peppercorns.
Once aquired, I would then proceed thus..


Wash cucumbers; remove 1/16 inch from blossom end, cut in half lengthwise.

Combine garlic and next 3 ingredients; heat to boiling.

Remove garlic and place 4 halves into each clean jar, then pack cucumbers, adding 2 sprigs of dill and 4 peppercorns.

Pour hot vinegar solution over cucumbers to within 1/2 inch of top. Immediately adjust covers as jar manufacturer directs.

Process 10 minutes in boiling water bath.

Makes 6-7 pints

Very nice, and I supect almost Kosher.

Kosher sausages conform to the same manufacturing rules as other sausages, the difference lies in meat selection.

The meat selection is pretty much defined by the Jewish Bible:
•You may eat any animal that has a split hoof and chews the cud: the cow, the sheep, the goat, the deer, the antelope. The camel, rabbit and the coney can not be eaten.
•Of all the creatures living in the water, you may eat any that has fins and scales. That means no eels, oysters or lobsters.
•You may eat all clean birds: chicken, poultry. Eating birds of prey such as eagle falcon or nighthawk is not permitted.
•Pork is not permitted and that includes pork fat which is normally added to venison, poultry or fish sausages. This puts certain limitations on the recipe as pork back fat is a superior ingredient that is added to most high quality products.

This forces you to improvise and there are a few choices:
•Beef or lamb fat (suet).
•An emulsified olive oil at about 10%. Flax oil, sunflower oil or mixture of both can also be used at 6% or less otherwise there will be noticeable change in flavor. Adding oils will lighten up the sausage.

Try to avoid adding lamb or venison fat as they don’t taste right. Chicken fat tastes good, the only problem is that it melts at room temperature and you may end up with pockets of melted fat inside your sausage. An old remedy is to occasionally massage sausage with your fingers during cooling.

Adding vegetable or olive oil is a good choice and as long as you don’t add more than 25%, the sausage will be of acceptable quality. Emulsifying olive oil with soy protein isolate is a great idea as it helps to hold the sausage together and increases its protein content. Sausages made with oil are lighter in color than those made with solid fat. Vegetable fats melt at lower temperatures than meat fats and they are liquid at processing temperatures. This may cause fat separation during processing and cooking with fat pockets as a result. Adding an emulsifier such as soy protein or caseinate will reduce the problem.

Kosher head cheese and meat jelly can easily be made. Chicken and fish look extremely attractive and taste wonderful when added to the natural clarified stock. It is easier to produce a natural chicken only gelatin when chicken claws are added to meat broth. Concentrated chicken broth takes the first place in nutritional value compared with broths from other meats. It is also distinguished by a pleasant flavor.

To produce fish stock with enough gelatin fish parts that contain collagen (skin, bone and fins) must be used in making broth. This implies that after filleting the fish, the rest of the body with the head included is added to the pot.

You should be able to take any recipe and modify it so it will conform to the requirements of Jewish rules and tradition. The manufacturing process will basically remain the same. In most cases beef will be the material of choice and more water can be added due to beef’s excellent water holding properties. Sausages will also be darker during to the higher content of myoglobin in beef meat.

Oy Vey with the instructions, already!

Mine's a Betty's Hotpot

I thowt fo a moment thur, gwim, tha wur gooint giy us th recipe fo Gefilte fish.

norman:

If thar in Harrogate, tha'll need Betty's Hotpot, to rid thi ut taste o Harrogate Water!

A whole cabbage sliced up together with a lotta potatoes.
Quite a few carrots diced.
Ham, thick sliced and cut up into strips.
Season with salt and pepper.
Load it all into a large pan and simmer till the spuds are soft.

Credits to Britboy for his recipe.


And to me, of course.

Sticky chicken and rice
Total time: Ready in 35 minutes
Serves: 4
Ingredients
1 tbsp clear honey
1 tbsp wok oil
2 tbsp soy sauce
¼ tsp chilli flakes
1 tbsp tomato purée
800g pack essential Waitrose British Chicken Drumsticks
3 x 180g sachets frozen essential Waitrose White Rice
2 beaten medium essential Waitrose Free Range Eggs
300g frozen essential Waitrose Vegetable Mix


Method
Preheat the oven to 200˚C, gas mark 6. Mix together 1 tbsp clear honey, 1 tbsp wok oil, 2 tbsp soy sauce, ¼ tsp chilli flakes and 1 tbsp tomato purée in a large bowl.

Score the flesh of an 800g pack essential Waitrose British Chicken Drumsticks and place in the bowl, turning until evenly coated. Place on a baking tray, discarding any excess sauce, and roast for 30 minutes until cooked through with no pink meat.

Meanwhile, microwave 3 x 180g sachets frozen essential Waitrose White Rice according to pack instructions. Heat 1 tbsp wok oil in a large frying pan, add 2 beaten medium essential Waitrose Free Range Eggs and stir until scrambled.

Add 300g frozen essential Waitrose Vegetable Mix and fry for 3-4 minutes. Stir in the cooked rice and season. Serve with the drumsticks with any remaining juice from the roasting tray drizzled over.

Don't waste time.
For cheese on toast, just blast a chunk or two of cheese in a bowl with a few raw onion slices for about 40 or 50 seconds in't microwave, remove and pour over toast with a dose of white pepper.

Just as good on dry or buttered bread, especially late on if you like dreams.

I love cheese on toast

Sticky chicken n rice sounds great erontquay

Fishmonger in my local Tesco on Wednesday had: 'Vietnamese River Cobbler'. Beautiful tasting fish, and less than half the price of Cod.

Will be back for some more tomorrow.

Pisolivadi, I shall try that...Bit of worcester sauce to taste as well.

Sorry everyone I havnt tried the sticky chicken, sounds really nice though. I have to admit that posting it was an excersise in copying and pasting. I,m proud to say I finally managed it. Proof of the pud above ^^^ On to posting pictures next.

Well done you

Serves 2 to share Wuxi Ribs.
Prep time: 5 minutes
Cook in: 10 minutes (plus marinating)

The traditional way of preparing these ribs is to slow-braise them in stock, then add the sauce and thicken with blended cornflour. However, for a quicker dish and richer flavour I have shallow-fried the ribs.

INGREDIENTS
600g/1lb 5oz pork ribs, chopped into 3 - 4cm/1¼ - 1½ inch lengths
groundnut oil for shallow-frying
sea salt and ground white pepper
1 spring onion, sliced, to garnish

For the marinade
2 garlic cloves, finely chopped
2 tablespoons yellow bean sauce
1 tablespoon Shaohsing rice wine or dry sherry

For the sweet and sour sauce
2 tablespoons light soy sauce
2 tablespoons Chinkiang black rice vinegar or balsamic vinegar
1 tablespoon brown sugar
1 tablespoon runny honey

METHOD
1. Put all the ingredients for the marinade into a large bowl and stir to combine. Add the pork ribs and turn to coat, then cover the bowl and leave to marinate for at least 20 minutes, or as long as possible, in the fridge.
2. Heat a wok over a high heat. Fill the wok to a quarter of its depth with groundnut oil and heat the oil to 180ºC/350ºF or until a cube of bread dropped in turns golden brown in 15 seconds. Using a spider, carefully add the ribs and shallow-fry until browned.
3. Meanwhile, put all the ingredients for the sweet and sour sauce into a small bowl and stir to combine.
4. Lift the ribs out of the wok with the spider and drain on absorbent kitchen paper. Drain the wok of oil and wipe it clean, then reheat over a high heat.
5. Add the ribs and sauce mixture to the wok and cook on a low-medium heat for 5-6 minutes until the sauce has reduced to a sticky and thicker consistency. Season further to taste with salt and white pepper, garnish with the spring onion and serve immediately. One to try if you like chineese food. Can also be done in the oven Place the marinaded ribs in dish, cover and cook on a low light till tender. Then follow step 5
.

Fireproof Bananas

Spread philadelpia cheese on a piece of madeira cake, slice banana leingth ways place on top of cream cheese. Sprinkle with brown sugar, place under hot grill to brown the sugar so its becomes crunchy.

Kids Halloween Party Punch

1 litre cranberry juice
1 litre pineapple juice
300 gr caster sugar
1 litre ginger ale.

Stir all together make sure sugar has disolved.

Make a frozen hand by putting juice into a clean unused kitchen rubber glove. Tie it up well and freeze. Cut the glove away and place the hand in the punch.

Top tip.
Don't try to be clever like I just did and add a capful of ricard ( a bit like ouzo) to a Thai dish to give a bit of something else. Its awful.

CHRISTMAS CAKE

1/2 lb butter softened
1/2 lb dark brown sugar
1 tbls black treacle
4 eggs beaten
10 oz flour
2 tsp ground mixed spice
1/2 pound seedless raisens
4 oz currants
1/2 lb sultanas
4oz glace cherrys chopped
3 tbls undiluted orange squash

Greas 9" round cake tin and line with greaseproof paper, mix butter and sugar till light and fluffy, then beat in the treacle. Beat the eggs in a little at a time. Sift the flour and spices together, keep a tbls seperate and fold the rest into the mixture. Put the fruit into a bowl with the reserved flour and spices,toss around so the fruit isnt stuck together, stir into the mixture with the orange juice. Put into cake tin Bake at 160c/ 325 f or gas mark 3 for one hour then reduce the heat to 150c/300f or gas mk 2 and bake for a further 2 hours. When done and cold wrap in tin foil in an air tight tin. Feed in mid Nov with a thimble full of sherry, then again at end of Nov. Then end of first week Dec. Marzipan and Ice about the week before xmas.

That sounds a good un. My Grandma used to make Christmas cake and puddings for friends and neighbhours every year - she used to tell me she always started in September She never bothered proper after my Grandad died. I am sure she had them all over the house - there were that many of them.

There was once an institution: Stir-up Sunday.

I once lived with a food scientist who 'fed' the Christmas cake with brandy via a hypodermic syringe. It got to be fairly saturated by Christmas!

VG I also make mine in Sept The same recipe but I altered the feeding time because I was a bit late posting. I usually feed abot once a fortnight from Oct onwards. And yes pricsus it does seem to get fairly saturated by Xmas. Im usually still eating mine come Easter.

Marshmallow Halloween Treats

50 gr butter
1 tsp vanilla extract
200 gr marshmallows
100 gr rice crispies

Melt the butter on a low heat, then add the vanilla, stir in the marshmallows and melt. When melted add the rice crispies. Press into a greaseproof papered dish and let set. Mark into squares. You can coat them in chocolate if you like. Guaranteed the kids will love em.

erontquay speedy tortilla is that some form of bread,how do you make one of those things

No not bread, follow the recipe its really easy. Just dont brown the onions cook them slowly. make sure your crisps are coated in the egg, and press them into your frying pan so there are no gaps.

Mmmmm..Many thanks for these ideas, EQ and other contributors.

PARSNIP CRISPS:Delicious, dead easy, and making the most of a seasonal vegetable.
INGREDIENTS
Parsnips

oil for deep-frying

seasoning
Preparation
• Wash and peel the parsnips.
• Cut long, thin slices using a vegetable peeler or mandolin. Sometimes the core is stringy and best avoided.
• Heat the oil in a deep-fryer or thick sausepan, to180C/350f/Gas4. A cube of bread should sizzle and brown.
• Fry the parsnips in batches until crisp and golden brown. Drain onto kitchen towel.
• Serve with plain or sea salt, or soy sauce..

I've been trying all the Philladelphia recipes they're brilliant give them a go.

Bonfire Bangers

12 large sausages
4 tbls tomato ketchup
2 tbls clear honey
2 tsp mild chilli powder
2 cloves garlic crushed
1/2 tsp oregano
1 tbls water
Mix all the above together

Heat oven to gas 7 200c. Arrange sausages in a single layer on baking tray,bake for 10 mins. Pour the ketchup mixture over sausages and mix well, bake till sausages are done.

The Mrs told me there were some sausages that needed eating in the fridge,. Best put a thick jumper on.



Weetabix and Fruit.
Place two (Or three) weetabix in a deep bowl, slice/chop your fruit of choice (eg, Strawberries) put in same bowl as Weetabix. Pour half/one pint of semi skimmed milk over produce.
Consume.

can anyone help with finding a recipe how to make a soy pumpkin pie?

3/4 cup sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt $
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 can (15 oz.) pumpkin
1 1/4 cups soy milk (10 oz.)
2 large eggs

Pastry for a single-crust 9-inch pie, purchased (thawed if frozen) or homemade

Preparation
1. In a large bowl, mix sugar, cinnamon, salt, ginger, nutmeg, and cloves. Add pumpkin, soy milk, and eggs; whisk until well blended. Pour mixture into unbaked pastry in pan.
2. Set pie on bottom rack of a 425° regular or convection oven. Bake for 15 minutes, then reduce temperature to 350°; continue baking until center of pie is set and a knife inserted in the middle comes out clean, about 45 minutes longer.
3. Set pie on a rack until cool, at least 2 hours. After serving, chill pie airtight.


(This, and many other similar recipes, can be found on Google).

I have just been given a starter mix for this friendship cake. I cannot pass a starter mix on to anyone so I googled the recipe. I hope you will try it and pass on a starter mix to your friends. Herman the German friendship cake.

Starter
1 cup flour
1 1/4 cups water
1/2 package dry yeast
First Day and Fifth Day
1 cup flour
1 cup milk
1 cup sugar
Tenth Day
2 eggs
2/3 cup vegetable oil
2 cups flour
1 cup sugar
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
2 teaspoons vanilla
1 (20 ounce) can crushed pineapple, well drained
1/2 cup raisins
1/2 cup chopped nuts
Topping
1/4 cup butter
1 cup packed brown sugar
1 tablespoon flour


Mix starter ingredients in a bowl and let stand at room temperature undisturbed for 24 to 36 hours.
(If you already have your one cup of starter from a friend, disregard the above.) Place starter in a medium bowl and combine it with the"First Day" ingredients.
Cover and refrigerate.
Stir once a day for 5 days.
On the 5th day, place in a larger bowl and add the"Fifth Day" ingredients.
Cover and refrigerate.
Stir once a day for 5 more days.Talk to Herman he likes it
Remove 3 separate cups of starter and give each cup to 3 friends with the recipe and instructions.
(They will not need to mix their starter or let it sit for 24 to 36 hours because you are giving them their starter.) Preheat oven to 350 degrees.
Combine all of the"Tenth Day" ingredients with the remaining mixture.
Pour into a greased and floured 9 x 13" pan.
Combine topping ingredients and sprinkle on top.
Bake for 40- 50 minutes.

Happy baking .

And for all you veggies out there. and Madammurry

FALAFELS
2 tbls oil
1 small onion chopped 1 clove garlic crushed
400gram tin of chickpeas drained and washed
1 tsp ground cumin
1 tsp ground corriander
a handful of fresh parsley chopped OR 1 tsp dried mixes herbs

Fry the onion and garlic on low heat till soft, tip it into a bowl and add the chickpeas and spices. Mash it all up untill the peas are broken down. Stir in the parsley OR mixed herbs season to taste and add the egg. Squash the mixture together with your CLEAN hands and rollinto 6 balls, flatten each ball to make a flat patty. Fry in the oil till brown and firm. Serve in a pitta bread with salad. Can also be served with couscous if you like it.

erontquay - thats a good one whether you are a vegetarian or not.

not much of a cook myself and so haven't posted on here before but here is a very easy one.

POTATO AND LEEK BAKE:

2.5lbs potatoes
1 lb leeks
freshly ground black pepper
5 fl oz single cream
2 oz cheddar cheese
1 oz fresh breadcrumbs

heat the oven 190c/Gas 5. Parboil potatoes for 3/4 mins. Drain and slice. Place leeks in greased oven dish and season with pepper. Arrange potatoes on the top, pour over the cream. Cover with foil and bake in oven for 45 mins until potatoes tender. Sprinkle with the cheese and finally the breadcrumbs and put under medium grill until the top browns. Loverly

Transported from general. Bacon and Leek Bake Wrap part cooked well drained leeks aprox 4" long in bacon,pour over cheese sauce bake till done, sprinkle with more cheese and brown. Serve with Mashed pots and veg.

Another good one erontquay - I think the good thing about dishes such as your Falafel and a Bake is that they can be adapted to suit the individual - and can be either veggie or otherwise. Tuna and Pasta Bake is another favourite of mine and once again very easy.

The leek and bacon bake can be made by slicing the leeks into rounds the bacon into pieces and baked that way and the add some cheese scones on top, or leave out the bacon.

I know its not the real thing but it tastes quite nice HOMEMADE CLOVER HONEY
2 1/2 cups white clover flowers (No green parts)
1 cup red clover flowers (No green parts)
Petals of four wild roses
10 cups sugar
1 teas. alum
3 cup water

Directions:
1. Wash blossoms and drain well.
2. Bring all ingredients except alum to a boil and stir slowly.
3. Add alum and stir 60 times (no more, no less). Turn heat off
Allow to steep for 3 hours.
4. Strain mixture through cheesecloth, reheat to boil and pour into clean sterilized 6 oz containers.


Note: If you use green parts your recipe will taste grassy.
The recipe calls for alum but I,v never been able to find any,so I leave it out. Skip stage 3 if you cant get any. I also use my own rose petals.

LEMON CHEESE •4 large lemons
•1 lb (450 g) caster sugar
•6 eggs
•4 ozs (112 g) butter
Method:

1.Wash the lemons and remove very thin strips of rind from two of them.
2.Cut in half and squeeze out the juice, removing any pips.
3.Put the juice and rind, beaten eggs and other ingredients into a double saucepan (or heatproof-bowl over a hot pan of water) on low heat and heat gently until all the sugar has dissolved.
4.Continue cooking until the mixture thickens.
5.Remove the rind.
6.Turn into hot clean jars and seal at once.

Orange Anise Mulled Wine


2 bottles good quality red wine
1/4 cup brown sugar
1 stick cinnamon
3 star anise
1 tsp whole cloves
1 orange
Orange peel strips

Remove the orange peel using a vegetable peeler. Cut peel into strips. Squeeze juice from orange; discard seeds and pulp. In large size slow cooker combine orange juice, wine, and brown sugar.

For the spice bag, tie the orange peel, cinnamon, star anise, and whole cloves in a cheesecloth bag. Add to slow cooker. Cover; cook on low-heat setting for 6 hours to simmer in flavors. Serve in punch cups. Delicious!!

Tip... if you dont have a slow cooker heat in a pan (do not boil) and dont use alluminium or the wine will take on a bitter flavour. Also use a good quality red wine.

Everybody I know seems to love mulled wine/ale etc except me - so I end up making some but never drink it myself - here is another

HEARTWARMER

200ml red grape juice
225g brown sugar
350ml dark rum
1.5ltr dry white
450ml red wine

Warm (not boil) the grape juice and brown sugar until sugar has dissolved. Stir in the rum and take off the heat. Put the white and red wine together in a saucepan and heat until they are hot (not boiling) then add the rum and grape juice mixture and stir together. Serve hot.

Never tasted mulled wine, what's it like compared to a nice Red?

I think it tastes more like Sherry.

I may get a boittle to see what it's like..I don't mind Sherry.
Thanks, VG.

If you or ladyloll go to the Christmas Markets there are mulled wine stalls - you can sample some free and there are bottles if you decide to buy one - I did this in Manchester once.

Splendid idea.Many thanks

Arse biscuits




Consume large amounts of Beans, sprouts , black peas, ruminate overnight and supply via anus to recipients

Or to a Woman called Pat

Halogen oven recipes

MANCHESTER TART(serves 4):

For Jarvo

600ml (1 pint) milk
110g (4oz) shortcrust pastry
3 tbsp raspberry jam
3 tbsp custard powder
2-3 tbsp desiccated coconut
2 tbsp sugar

Method:

1-Pre-heat oven to 200°C (400°F or Gas Mark 6).
2-Roll out the dough and line a baking dish.
3-Blind bake (prick with fork and place a piece of greaseproof paper with some baking beans on pastry).
4-Bake for 15 minutes.
5-Allow to cool.
6-Spread the jam over the pastry base, sprinkle with coconut.
7-Boil the milk and whisk into the sugar and custard powder (follow manufacturer's instructions).
8-Pour into the pastry case.
9-Sprinkle with coconut or a little sugar, to prevent a skin forming.
9-Allow to cool before serving.

Rum and Horlicks.

Make cup of horlicks with one sugar. Add cap-full or so dark rum.

Then make another.

Sleep well.

Might give that one a go this winter - not had Horlicks for years.

pisolivadi tried you horlicks very nice it reminded me of Baileys Irish Cream but warm. Thats my nightcap for winter

erontquay,
...another convert.

SAUTéED BRUSSELS SPROUTS (serves 2)

Ingredients:

About 600g Brussels sprouts
4 shallots
2 cloves of garlic, crushed
olive oil
vegetable stock cube/powder

Method:

Clean the Brussels sprouts and cut each one vertically in half. Finely chop the shallots and crush the garlic.

In a large flat-bottomed frying pan, heat enough oil to cover the base of the pan. Place the Brussels sprouts in the pan, cut side down, in a single layer. Scatter the chopped shallots and garlic over the sprouts.

When the sprouts are just starting to caramelise (you will smell them), turn them over and cook for another 5 minutes or so.

Add enough water to cover the base of the pan with about 1mm of water and crumble half a vegetable stock cube into the pan. Give the pan a good stir and then allow to steam-fry until all the liquid has cooked off and the sprouts are tender. Serve hot.

Sounds lovely erontquay, I have seen several variations on the telly recently, some adding bacon or walnuts.

I think the reason why a lot of people don't like sprouts is because they over-cook them, same with cabbage

YUK nothig worse than an overcooked sprout. Apparently there will be an abundance of sprouts this year. I,ve done them with bacon and chestnuts in the past. I thought the recipe above was a little different.

1


Skin the vole. Because of its small size, don't remove the head as this might remove some of the neck meat.

2


Eviscerate the vole to remove the internal organs. Use a sharp knife and make a clean cut. Some recipes will call for adding meat, cheese or other stuffing, and you may need to sew the incision once you begin cooking to keep the stuffing in place.

3


Dredge the vole in flour and spices. This will help prevent the meat from sticking to the pan and adds a protective coat to keep the flavors in the meat while cooking.

4


Cook the vole. Fry the vole in butter, oil or bacon grease. Bacon grease will add the most flavor to the meat. Use a meat thermometer to measure the internal temperature of the meat. Cook until the internal temperature of the vole is 165 degrees Fahrenheit. Because voles are small, this may only take five minutes.



Read more: How to Cook a Vole | eHow.com http://www.ehow.com/how_8519907_cook-vole.html#ixzz1goExXO00

MMMM yum yum

eviscerate disembowel. MMMMMM nom nom

Delia online

Ingredients:
Sesame and honey roast parsnips

450g/1lb Small Parsnips peeled and quartered
2 tbsp Olive Oil
2 tbsp Butter
2 tbsp Clear honey
1 tbsp Sesame Seeds




Instructions



1. Preheat the oven to 200C, 400F, Gas Mark 6.

2. Place the oil and butter in a roasting tin and heat on top of the stove until very hot. Add the parsnips and fry until golden brown on all sides.

3. Transfer them to the oven and roast for 20 minutes, turning from time to time.

4. Pour the honey over the parsnips and turn them to coat on all sides.

5. Sprinkle with sesame seeds, turn again then return them to the oven for a further 5 minutes. Serve immediately.

Cook your goose. I hav,nt tried this but it sound Ok and a bit different. Cook the goose breast at high temperature for 3 or 4 minutes on each side.
Cut some onion about ½ inch thick and deposit the goose breast on the onion.
Butter the goose breast and add thyme and black pepper.
Roast in oven at 375° F for about 20 minutes. The breast should be cooked rare or medium rare. After 20 minutes take them out an place them in aluminium foil let the breast stand while you make the sauce.
Do not cut them now.



Sauce recipe
Put your pan on the stove and deglaze it with raspberry vinegar ( 4 or 5 table spoon).
add ½ a cup of chicken broth and ½ a cup of white wine.
Let it boil for a few minutes and lower the heat.
Add 35% cream while stirring until thick enough.
Add a little pepper and about 1 tea spoon of raspberry jam.
Taste it and adjust to your taste.

Cut the goose breast about 45 to 55 degree on the length side, not to thick. Pour the sauce on. Enjoy

Just in case you are wondering what 35% cream is its whipping cream. I had to look it up

I've never tried goose - sounds lovely, that and the parsnips.

Leftover Turkey Burgers.

1 onion, grated
2 tbs tikka masala paste
1 egg
2 tbs plain yoghurt, plus extra to serve
1 tbs mango chutney, plus extra to serve
500g cooked turkey breast, roughly chopped
1 1/2 tbs vegetable oil
Toasted buns, baby spinach and thinly sliced red onion, to serve


Method
Preheat the oven to 160°C.

Place the grated onion, tikka masala paste, egg, yoghurt, mango chutney and chopped turkey in a food processor and pulse to combine. Form into 4 patties, cover and place in the fridge for 30 minutes.

Heat the vegetable oil in a non-stick frypan over medium heat for 1 minute, then quickly fry the turkey patties on both sides to seal. Transfer to a baking tray and place in the oven for 8 minutes. Serve in toasted buns with baby spinach, a spoon of the extra yoghurt and the mango chutney and slices of red onion

Leftover Chrismas Cake Ice cream.

Thin slices of xmas cake soaked in a little cointreau layer with softened ice cream into a cling filmed bread tin or similar put back in freezer to set.

Simply Beans

Fry a chopped up onion till soft add tin of chopped tomatoes 1/4 tsp brown sugar and a little mustard. Cook till its a nice thick sauce, add a tin of white haricot beans (drained and washed) cook till warmed through.

Simply chips: Buy one bag of chips from your nearest fish and chip emporium. Eat with or without salt and or vinegar.
Yum yum.

Or simply chips and beans yum

Mmmm....*Rubs tummy*

Sri Lankan Annasi (Pineapple Curry)
-----------------------------------
1 pineapple, fresh
25 grams onion (1 oz.)
2 green chili peppers
50 grams coconut oil (2 oz.)
6 curry leaves
1/2 each lemon grass stems
1 teas. red chilli powder
1/2 teas. mustard seeds
1/2 teas. turmeric
1/4 teas. salt
200 ml coconut milk (7 oz.)
1/2 teas. fennel bulb

Cut the pineapple in half lengthways, scoop out the flesh and cut into
cubes. Retain the half pineapple shells. Chop the onion and finely slice
the chiles. Heat the oil and fry the onion together with the curry leaves
and lemon grass. Add the chilli powder paprika powder, mustard seeds turmeric,
salt and pineapple pieces and cook for a few minutes until the pineapple is
soft. Remove from the heat and pour in the coconut milk. Sprinkle with the
fennel and allow curry to simmer for a further 10 minutes. Serve in
hollowed out pineapple shells, garnished with sliced chilles

I bet thats nice - you always expect a curry to contain meat. I imagine that being really light.

VG, I have just got a vegetable patch...Am hoping I can quit them with the aid of it.
(Made it up for the cabbages, but hey...Recycle is what I type.)

VG the pineapple curry is really nice. I adapted the original recipe because I,m not keen on Ghee I prefer to use cooking oil. It isn,t really a curry as us English would know it but it is as you say a very refreshing change.

anyone got the recipe for chicken liver pate please.

Ingredients
220g/8oz butter

1 onion, chopped

1 garlic clove, crushed

450g/1lb chicken livers, trimmed and cut in half

1 tbsp brandy

1 tsp mustard powder

salt and freshly ground black pepper

1 bay leaf, to garnish

2-3 fresh cranberries, to garnish

Preparation method
1.Melt 110g/4oz of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured.

2.Add the garlic and chicken livers and fry the livers until golden-brown all over and cooked through. Add the brandy and mustard powder and season well with salt and freshly ground black pepper.

3.Place the liver mixture and 55g/2oz of the remaining butter into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.

4.Transfer the pâté into a serving ramekin or small dish and decorate with a couple of cranberries and a bay leaf.

5.Melt the remaining 55g/2oz of butter in a clean pan. Skim off the froth and pour the butter over the pâté. Transfer to the fridge to chill, then serve from the ramekin when ready.

Basic Pancakes•120g/4oz plain flour
•90ml water
•210ml milk
•2 eggs
•1 tbsp vegetable oil
•pinch of salt
Method1.Mix the flour and salt in a bowl.
2.Make a well in the middle and crack in the eggs.
3.In a separate bowl mix together the milk and the water.
4.Beat the eggs into the flour with a wooden spoon and gradually beat in the milk and water mixture to get a smooth liquid the consistency of cream.
5.Stir in the oil and allow to stand for 30 minutes before using
Pancake Tues 21st Feb
Mix lemon cheese/curd with a little lemon juice,add a crushed merengue shell fill pancake,enjoy.

Normandy Pork with Cider

Ingredients
• 4 tbsp vegetable oil
• 1kg lean pork, diced
• 2 large onions, diced
• 2 large carrots, thickly sliced
• 2 parsnips, thickly sliced
• 2 leeks, washed and sliced into 3cm lengths
• 500ml dry cider
• 2 bay leaves
• 1 tsp Dijon mustard
• 1 tbsp cornflour
• 200g half-fat crème fraîche
• 2 Cox’s apples

Method
Heat the oil in a large frying pan over a medium-high heat. Fry the pork in batches, until just browned. Remove with a slotted spoon and put in a casserole. Add the onions to the frying pan and fry for 5 minutes, stirring, until just transparent. Place in the casserole with the pork. If you want to eat this straightaway, prepare up to the end of step 2, leave to cool for 10 minutes, then complete step 4.

Add the vegetables to the casserole, then pour over the cider and add the bay leaves. Put over a high heat and bring to the boil. Cover and simmer for 1 hour, or until the pork is tender.

Allow to cool, then freeze in portions for up to 3 months. Thaw for 24 hours in the fridge. To reheat, put into a large pan over a medium heat and heat until piping hot.

Stir the mustard and cornflour into the crème fraîche, then stir into the casserole. Core and cut the apples into wedges. Add to the casserole and simmer for 5-8 minutes, or until the apples are tender and the sauce has thickened. Season and serve.

mmm, all the things I like.

BEEF AND ORANGE STEW

Serves 4

Ingredients

• 2tbsp olive oil
• 1kg (2lb) stewing beef cut into cubes
• 150g (5oz) lardons or pancetta, chopped
• 1tbsp plain flour
• 200ml (7fl oz) Pinot Noir
• 200ml (7fl oz) beef stock
• 1 red onion, chopped
• 2 garlic cloves, crushed
• 2 bay leaves
• 4 cloves
• 1 sprig of thyme
• 2 oranges, 1 zested and both juiced
• 200g (7oz) Chantenay carrots
• 4 sticks celery
• freshly ground Fairtrade black pepper

Method
Preheat the oven to Gas 2, 150ºC, 300ºF. Heat the olive oil in a large casserole dish with a tight-fitting lid, and add the cubed meat. Brown all over, then add the lardons or pancetta (if using) to the pan and cook for a few moments.
Sprinkle in the flour, stir well, then add the wine and stock, mixing thoroughly to combine.

Add the red onion and garlic, along with the bay leaves, cloves, thyme, orange juice and zest. Simmer, then add the carrots, celery and pepper and put the lid on before placing in the oven for 1 hour 40 minutes.

Remove the casserole from the oven. Allow to cool before storing in the fridge overnight to improve the flavours. When ready to use, reheat in the oven at Gas 4, 180ºC, 350ºF for 25 to 30 minutes.

Excellent recipes, there!
Tasty treats indeed.

1 1/2 pounds minced beef ,,,,,, Meat loaf
1 egg
1 onion, chopped
1 cup milk
1 cup dried bread crumbs
salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons prepared mustard
1/3 cup ketchup
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, combine the beef, egg, onion, milk and bread crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
3.In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
4.Bake at 350 degrees F (175 degrees C) for 1 hour

HOT CROSS PUDDING.Ingredients 75g butter, softened
9 hot cross buns, halved
100g dark chocolate, chopped

For the custard

500ml milk
200ml double cream
2tsp vanilla extract
8 medium egg yolks
150g caster sugar
.Method1.Heat the oven to 150°C (gas mark 2). Lightly butter the cut side of each hot cross bun, then arrange the bottom halves overlapping in a buttered, square ovenproof baking dish, about 25cm wide and 7cm deep. Scatter over half the chocolate pieces, then arrange the top halves of the hot cross buns in a grid pattern on top. Scatter over the remaining chocolate.
2.To make the custard, heat the milk and cream in a large pan until hot, but not boiling. Stir in the vanilla and allow to cool for a couple of minutes. Whisk the egg yolks with the sugar and gradually pour the hot milk onto the eggs, stirring continuously until combined. Return to the pan and heat very gently, stirring all the time for about 5 mins until the custard just starts to thicken and coats the back of a spoon.
3.Carefully pour over the hot cross buns, allowing the custard to soak in as you go. Put the dish into a large roasting tin, so that there is space around the dish.
4.Transfer to the middle shelf of the oven, pour boiling water from the kettle into the tin until it reaches halfway up the side of the baking dish. Carefully slide into the oven and bake for 40-50 mins.

5.Serve with pouring cream.

PICKLED SAMPHIRE.
1 lb (500 g) washed samphire
50g (2 oz) salt
1 pt (600 ml) water
pickling vinegar

method
1. Soak 500 g (1 lb) washed samphire sprigs in the water and salt for 24 hours

2. Rinse them well and boil them in pickling vinegar for seven to ten minutes.

3. Keep the samphire tightly sealed with the vinegar for three weeks before eating it.

Here's another oldie, havnt tried it but I will.TRIPE AND ONIONS
450 Gram Dressed tripe, washed (1 lb)
3 Medium Onions, sliced
600 ml Milk (1 pint)
Pinch Grated nutmeg
1 Bayleaf (optional)
25 Gram Butter (1 oz)
3 Tablespoon Plain flour
Fresh parsley, chopped for garnish
Method
Put the tripe in a saucepan and cover with cold water. Bring to the boil, then drain and rinse under cold running water. Cut into 2.5 cm (1 inch) pieces.

Put the tripe, onions, milk, nutmeg and bay leaf (if using) in the rinsed out pan. Bring to the boil, cover and simmer for about 2 hours, until tender. Strain off the liquid and reserve 600 ml (1 pint).

Melt the butter in a saucepan, stir in the flour and cook gently for 1 minute, stirring. Remove the pan from the heat and gradually stir in the reserved cooking liquid. Bring to the boil and continue to cook, stirring, until the sauce thickens. Add the tripe and onions and reheat. Serve sprinkled with parsle

Any good with madras paste ?

mache madras curry. 2lb chicken or tripe
1 onion chopped
1/2 tin chopped tomatoes
2 tbls oil
1 2" piece of cinnamon
3 cardamom pods
1 Tbls madras curry powder
4 coves of garlic crushed
1" fresh root ginger
Salt to taste
1 cup warm water
6-7 curry leaves

Put the chicken or tripe in a large bowl with the curry powder,garlic,ginger,salt cover and leave in the fridge overnight. Heat the oil add onions curry leaves garlic ginger cardamom cook on a low light for a few mins
add the chicken or tripe cook for a few mins,add the tomatoes and water. Cook over a gentle heat for about 45 min.

Curry leaves sold at most Indian grocery shops although I have seen them in Sainsburys but expensive. Dont confuse them with bay leaves not the same. If you leave the curry till next day tastes even better.

Coronation Chicken Ingredients
Serves: 9
100g (4 oz) mayonnaise
75g (3 oz) mango chutney
1 teaspoon curry powder
1 dessertspoon lime zest
4 tablespoons fresh lime juice
1/2 teaspoon salt
500g (1 1/4 lb) skinless, boneless chicken breast fillets - cooked and diced




Preparation method
Prep: 15 mins
1.In a large bowl, whisk together the mayonnaise, chutney, curry powder, lime zest, lime juice and salt. Fold in the above ingredients. Either use as a sandwich filling or place in a bowl and decorate the top with fresh Cherries or red and green grapes to resemble a crown.

Serves: 9

Steamed spuds. Go to VG's tonight with some Tin foil, a spud and a stick.

steak and ale lobby


5 pints of ale
5 pounds of gristle
1pound of carrots
1 large onion

method sup the ale and give the rest to Peawapp

Stuffed Nasturtium Blossoms Yield: 6 servings

24 Pesticide-free nasturtiums
1/4 carton cream cheese, at room temperature
24 Capers

Place nasturtiums on a tray or large platter. With butter knife, press about 1/2 teaspoon cream cheese into center of each nasturtium Pat capers dry on paper towels. Push a caper into the center of the cream cheese in each flower.

Serve stuffed nasturtiums immediately or refrigerate until ready to serve, no more than 1 hour. Nasturtiums have a peppery taste havn't had any for a while use to put them with salad leaves.
.
Thought this would tie in with the Garden thread

Fried courgette flowers.

8 large courgette flowers
120g self-raising flour
200ml ice cold water
20-30g finely grated Parmesan
Salt and freshly ground black pepper
Vegetable or corn oil for deep frying

To make the batter, slowly whisk the water into a bowl of flour until you have a smooth consistency. Add salt and pepper and the Parmesan and give it a final whisk.

Meanwhile, heat some vegetable oil to 160-180C in a deep-fat fryer or heavy-based saucepan (but no more than half full). Test the oil by dropping a little batter into the oil. If it browns after a minute or so then it's ready.

Dip the flowers into flour first and shake off the excess before dipping into the batter. Cook them 3 or 4 at a time for a couple of minutes until they are crisp and light golden.

Drain a can of commercial baked beans. Lose as much liquid as you can.

Heat a good size skillet (frying pan ) with a heaping of the best pig fat - lard - you can find; leaf lard if you can get it.

When the fat shimmers from the heat, quickly add the beans and cover with a splatter screen. It will spit like crazy. Applaud it.

Cook the beans until many of them turn dark brown - caramelize. Turn frequently. Serve piping hot and sprinkle liberally with salt. Dig in, but under no circumstances share.

No fat, no trans fatty acids, no calories, just plain, organic, thoroughly healthful food.

For a gourmet touch serve with two or more slices of fried bread. I like a couple of fried eggs, too. More than two, I think, may make this dish a touch too rich.

If you know one of those pesky food scolds, you know, the lettuce sucking, if-it-tastes-good-it-will-kill-you, bony bodied, self appointed finger waggers, send him/her/it this recipe.

Thank me when you have eaten. Did I mention the salt?

Whacker.

You need a car, depending how far away the chippy is, A five pound note,drive to chippy & queue,when it's your turn ask for Babbies yed chips & gravy, return home & scoff,

Bettys Hotpot (coronation St)
(To Serve 4)

Ingredients:
Three quarters of a kilogram each of neck of lamb and potatoes
A large onion
One and a half cups water
3 tablespoons of cooking oil
1 tablespoon of flour
1 bay leaf
Dash of Worcestershire Sauce

1. Brown the meat in a pan of very hot oil then set aside
2. Chop and fry the onion until it begins to brown
3. Sprinkle flour into the pan with the onions and stir to soak up the fat
4. Turn off the heat and add the water slowly while stirring vigorously to prevent lumps forming
5. Add a dash of Worcestershire Sauce, salt and pepper to taste
6. Mix the onion, meat and stock together and stir in a bay leaf
7. Alternate layers of meat and onion mix with thinly sliced potato in an ovenproof dish. The top layer should be potato.
8. Cover and bake at 325 F for 2 hours
9. Remove cover and continue to bake until the top layer of potato browns

SPRING CHICKEN IN A POT

INGREDIENTS

• 1 tbsp olive oil
• 1 onion, chopped
• 500g boneless, skinless chicken thighs
• 300g small new potatoes
• 425ml vegetable or chicken stock
• 350g broccoli, cut into small florets
• 350g spring greens, shredded
• 140g petits pois
• bunch spring onion, sliced
• 2 tbsp pesto

METHOD

Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked. Can be frozen at this point.

Add the broccoli, spring greens, petits pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.

BC2 I take it that its green pesto? It sound really nice will have a go at it this week sometime.

Yes, green pesto. It tastes really good, it's filling and it's also very healthy. Let me know how you find it. You may find that the greens, broccoli and peas need more than five minutes cooking at the end.

BC2 tried your spring chicken recipe, very nice,would never have thought to put pesto. It made all the difference. Will definately stay on my menu.

Naughty baked alaska

Never tried it, but I do enjoy a traditional baked alaska.

Follow this recipe to make a cheap, but surprisingly tender, pigeon pie.
First, get some breadcrumbs and a rolling pin.

Then, take the breadcrumbs and rolling pin to the park...

Does anyone remember the 'Reverse Alaska'?

Edit: aka 'Frozen Florida'

Fried Ice Cream!

Deep fried mars bars. All the cholesterol you need.

Mars bars
1 cup plain flour
1/2 cup cornflour
1 pinch baking soda
milk or beer
oil (for deep frying)
Directions:
1Chill the chocolate bar by keeping it in the fridge, but don't freeze it.2Mix the flours and bicarbonate of soda (baking soda) together.3Add milk (traditional) or beer (which gives a lighter result) until you get a batter with the consistency of thin cream.4Heat the oil until a small piece of bread will brown in a few seconds, but don't allow to smoke.5Remove wrapper from chilled chocolate bar.6Coat completely in batter.7Carefully lower into hot oil and fry until golden brown.8Serve, with ice cream or french fries, if you're so inclined.

A Glasgow speciality..

As a keen amateur chef I like to experiment with my food.

I recently found that by adding a little butter I can get two chicken fillets and potato up my bottom.

Butt Butter

Couldn't wait for my home grown raspberries to ripen and saw some on offer so as I type there is a pan of raspberry jam bubbling away on the stove.


Raspberry Jam.

450g raspberries
450g granulated sugar
Method
Preheat the oven to 170°C, gas mark 3. To sterilise the jars, place 3 thoroughly clean 200ml jars on their sides in the oven for 10 minutes. Then turn off the oven, leaving the jars inside until the jam is ready to pot. Place 2-3 saucers in the freezer to chill.
Rinse the raspberries. Place in a pan and cook over a gentle heat for 2-3 minutes until the juices are just beginning to run.
Add the sugar and stir over a gentle heat for 1-2 minutes until the sugar has dissolved. Then increase the heat and bring to a vigorous boil for 5-10 minutes.
Remove from the heat and test the jam by dabbing a little on one of the cold saucers. Cool for a few seconds, then push the jam with your fingertip. If it wrinkles, it has reached setting point. If not, boil for a further 2 minutes then test again. When the setting point is reached, spoon the jam into the jars. Cover the surface with a disc of waxed paper and seal with a lid. Label and store in a cool dark place for up to 3 weeks. Easy peasy

Me an my brother grow them too and we are on about making our own jams and jellies this year, along with strawberry and a few others.

loganberrys

Have you got those in your garden mache? I haven't been able to find one - they're only in the catalogues.

no but I saw some last year, but cannot remember where but it was local may even have lidl, aldi or similar

Thanks, I'll keep my eye open - its funny, but a lot of the old berries and what have you are coming back into fashion. Mulberries, Whimberries etc.

that was loganberrys, wimberrys can be found amongst the haether ont moors

Last time I went wimberrying was up on Jeffrey Hill near Longridge miles and miles of them.

I went blackberrying once but tont tell ena

Blackcurrant Jam

This recipe makes around 4.5kg (10lb) jam

1.8kg (4lb) blackcurrants
1.7 litres (3pt) water
2.7kg (6lb) granulated sugar
small knob butter


1 Leave the blackcurrants to soak in a sink filled with cold water. Pull them off their stalks and put into a preserving pan with the water. Bring to the boil and simmer, uncovered, for about 40 minutes, until the fruit is softened and the water reduced.
2 Add the sugar, stirring frequently until the sugar has dissolved, bringing it up to a gentle boil. Let it bubble for 10 minutes then test for a set – put a spoonful on to a chilled saucer then place it in the fridge for 5 minutes. Turn the jam right down in the meantime. The test should have set to a jam-like consistency if you push it with your finger. If not, return to the heat, re-boil then test again.
3 Add the butter, stir well. Cool the jam for 10 minutes to prevent the fruit sinking in the jar; ladle into sterilised jars – don’t fill to the top. Let the jam cool before covering

Ooh good recipe. Me and my brother are kicking off with the jam-making this week, starting with strawbs just ripening, blackcurrants won't be long either.

Rhubarb, Pineapple Chutney

7 cups rhubarb- cut into approx 1/2 pieces
1 large onion- chopped
l cup white vinegar
cook uncovered 20 mins
add..1/2 can chopped pineapple
1 1/4 cups white sugar
l tsp salt
l tsp either ground or chopped fresh ginger
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp ground allspice
cayenne pepper-to taste-l like mine a bit with a bit of a bite
1 tsp pickling spices-tied in cheesecloth. l put mine in a tea infuser
cook for 20 mins, uncovered. stir to prevent sticking.
pour into hot sterilized jars.. makes approx 4 cups

Good one marsin, will have to give that one a go

Vg wont be long for the black currants, If you look back on this thread you will find a recipe for strawberry freezer jam, its delish, no cooking involved try a couple of jars if you have lots of strawberrys

Erontquay - thats another good one, I have a feeling that may be quite popular. As I said, me and my brother are doing jam and preserves this year - as a way of using everything up.

Marsin - it wouldn't have occurred to me to use tinned pineapples in chutney.

Foraging for wild food is becoming more popular. Obviously you need to be careful...Eat Weeds

For those who grow swedes dont throw away the green tops. they are delish served as a green veg. Come on you gardeners give us some of your recipes, Looking forward to the green tomatoe recipes. My toms arent doing that well'

I know you can make chutney with green toms, but thats about it.

Tops of beetroot can be used too, and the very small leaves used in salads.

I'm having a go at herb oils and vinegar this year.

sprout tops

Who buys brown sugar?

If you've recently picked up the odd extra sachet at your local Costa, or railway station, and you just found it in your mac pocket, why not pour it over a bowl of chopped strawberries and banana in semi-skimmed milk.

It makes a lovely addition to a summer breakfast.

Tea Bread

Before you start...
The mixed fruit should soak overnight before using.
150 ml5¼ fl oz hot tea
454 g16 oz mixed dried fruit (sultanas, raisins, currants)
175 g6¼ oz demerara sugar
1 egg, beaten
225 g8 oz self-raising flour


1Preheat the oven to 160C/Gas 2.
2Grease and line a 2lb loaf tin.
3Place the mixed fruit into a large bowl. Pour over the hot tea and cover with cling film. Leave to soak overnight.
4Remove the cling film from the bowl and add the egg, flour and sugar. Stir well until all combined.
5Pour into the prepared tin and bake for 1 hour – 1 hour 20 minutes. Test with a skewer, the skewer should come out clean.
6Leave to cool in tin before removing and slicing. Try it with a slice of cheese like they do in Yorkshire!

Ginger beer

I made mine from an old recipe of my mums, but this is as close as I could find,without typing the whole recipe.

and don't go any closer

That Ginger Beer would go nice with the tea bread.

Come on you gardeners surely you have some recipes to share, lets have some pickle recipes, and jams, and how to freeze extra veg and fruit.

I not very good at cooking so don't know any recipes - I rob yours off here.

As regards freezing - I freeze redcurrants, blackcurrants, whitecurrants, strawberries, raspberries (red and yellow), gooseberries, alpine strawberries, blackberries - but I only freeze the stuff if it is perfick!

Green Tomato Chutney
Ingredients
750g / 1.5lb tomatoes
500ml malt vinegar
250g / 8oz sultanas
1 red onion
2 teaspoons salt
400g / 14oz light muscavado sugar

Roughly chop the tomatoes
Peel and chop the onion
Place all the ingredients in a large heavy bottomed saucepan and bring to the boil
Stir and simmer for about 1 hour until the mixture has gone thick
Allow to cool a little then put into jars

Meccy69 Pork Pie

450 g pork shoulder, (ask your butcher for the higher meat) finely chopped
55 g pork fat, finely minced
55 g bacon, minced

For the pastry
450 g flour
225 g lard
90 ml water
beaten egg yolks, or milk to glaze

For the jelly
300 ml water
1/2 envelope powderedgelatine, (about 6g)
parsley, or other herbs (optional)



To make the pastry: put the flour in a mixing bowl and crumble in the lard. Work until beginning to come together. Add a pinch of salt and start adding the water gradually, working until the dough breaks (NB. it must not be stretchable). Let it rest for 1 hour.

2. Preheat the oven to 190C/gas 5.

3. Knead the dough on a floured surface and roll out about 5mm thick. Reserve enough pastry to make a lid. Use the larger piece of dough to line the base and sides of a 20cm plain flan ring or springform tin.

4. To make the filling: mix the pork shoulder, pork fat and bacon and season with salt and pepper. Place this mixture in the dough case, but don't squash it in.

5. Brush the edges of the dough with water and place the lid on top. Make sure this is sealed well by pressing with a fork.

6. Brush the top with egg yolk or milk. Cook in the oven for about 1 hour 30 minutes until golden brown.

7. Remove from the oven and remove the flan ring immediately. Leave the pie to cool, and then chill overnight.

8. The following day, make up the gelatine with the water according to the packet instructions. You can add parsley or other herbs if desired. Make a hole in the top of the pie and pour the gelatine in until the pie is completely filled (the meat will have shrunk so there will be plenty of space). Let the pie set in the fridge overnight (or for at least 12 hours for the best results).

Pickled Cucumber

3 tablespoons sugar 1 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons white vinegar 2 tablespoons vegetable oil 3 medium cucumbers, peeled and thinly sliced 1 medium onion, peeled and thinly sliced Directions: 1 Combine sugar, salt, pepper, vinegar and oil in a jar. With top on jar, shake until all ingredients are well mixed. Combine cucumber slices and onion slices in a bowl. Pour ingredients from jar onto vegetables and mix to combine. Chill before serving

Pickled Cucumber

3 tablespoons sugar 1 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons white vinegar 2 tablespoons vegetable oil 3 medium cucumbers, peeled and thinly sliced 1 medium onion, peeled and thinly sliced Directions: 1 Combine sugar, salt, pepper, vinegar and oil in a jar. With top on jar, shake until all ingredients are well mixed. Combine cucumber slices and onion slices in a bowl. Pour ingredients from jar onto vegetables and mix to combine. Chill before serving

Are they repeating on you mache.

AYE

slugs on pasta

Blame dostaf

Think what they eat. Mind you shellfish eat lots of nasty stuff.

First purge the slugs by feeding them for five days on a single-item diet of lettuce, cabbage or carrot peelings. Then starve the slugs for two days more to remove any remaining digested matter in their systems (this step is optional, but if you don't do it, you will have to gut them).

Here

some peoples like them in shell cases

There are some slugs you can't eat - same with snails, not sure which though.

Ratatouille

courgettes sliced
onion sliced
green red and yellow pepper sliced
2 cloves garlic
Tin chopped tomatoes
large dollop of tomatoe puree
couple of dashes of lea and perrins sauce
Salt and pepper
Grated cheddar cheese
2 tsp dried oregano

Lightly fry the onions,peppers and courgettes,add the crushed garlic tomatoes lea and perrins and tom puree oregano salt and pepper. Cook for about 5 mins, I like my veg slightly crispy. Transfer to oven proof dish,sprinke generously with the cheese grill till golden. Serve with french crusty bread.

For Maches benefit I left out the rat

Ratatouille

courgettes sliced
onion sliced
green red and yellow pepper sliced
2 cloves garlic
Tin chopped tomatoes
large dollop of tomatoe puree
couple of dashes of lea and perrins sauce
Salt and pepper
Grated cheddar cheese
2 tsp dried oregano

Lightly fry the onions,peppers and courgettes,add the crushed garlic tomatoes lea and perrins and tom puree oregano salt and pepper. Cook for about 5 mins, I like my veg slightly crispy. Transfer to oven proof dish,sprinke generously with the cheese grill till golden. Serve with french crusty bread.

For Maches benefit I left out the rat

courgettes making you repeat ?????????

Whoops

have you ever made a faggot pie ?

Erm no, but my dad loved faggots,

Faggots in dark ale and onion gravy

Buy 6 faggots


500ml of dark ale
2 medium onions roughly chopped
4 cloves of garlic finely chopped
1 tbsp of sugar
1 tbsp of balsamic vinegar
1 beef oxo
1 tbsp of plain flour
Mix the above together except the ale, form into balls

Place the faggots in a cast iron pan on a gentle heat ,turn regularly to allow the faggots to seal but not brown in the heat. Cover the pan and place in the oven at 190degC
In a saucepan gently brown the onions and garlic
Pour over the dark ale , beef oxo , vinegar & sugar
Whisk in the flour , this should thicken the gravy slightly
Pour the gravy over the faggots , cover again and return to the oven for 25 minutes

no meat ?

I should have typed BUY 6 faggots

is it not easier to make the faggots ?

No but if you have the time here

50g butter
1 medium onion, finely chopped
1 tablespoon chopped thyme leaves
12 sage leaves, finely chopped
1 teaspoon ground mace
2 teaspoons black pepper
500g minced pork belly
100g minced bacon
4 lamb's kidneys, rinsed, skinned,
cored and finely but roughly chopped
150g pork or lamb's liver, finely but roughly chopped
1 level tablespoon flaked sea salt
(½ tablespoon if using fine salt)
100g coarse white breadcrumbs,
made from stale bread
100ml whole milk
200g beef caul

seems like sausage meat, liver pate and a packet of paxo will do the rtick.

Let us all know when you've tried it wont you

Sticky black gingerbread made in the microwave and it's scrumptious.
6oz plain flour
1tsp bicarb
2tsp ground ginger
2tsp ground cinnamon
4&half oz butter
4&half oz sugar
2oz golden syrup
2oz black treacle
100mls milk
1 egg

Sieve flour,bicarb and spices together into a bowl
Place butter,sugar,syrup and treacle into a 1-litre ovenproof bowl.Heat on high for 2 minutes until butter is melted(keep checking)stirring well
Beat milk and egg together,stir into sugar mixture,then add flour and spices.
Pour mixture into cake pan (I use silicon dish 8 in and 3 in deep).
Cook on high(my micro wave is 850)for 7 minutes until cake shrinks from sides and isn't sticky on top.
cover with plate and leave to stand for 10 mins

I love ginger,so will be trying it momac.

Then you'll enjoy it eron..It really is delish.

Courgette bread or Aloha carrot cake
1 1/2 cups courgettes OR 3 med carrots
1 cup sugar
1/2 veg oil
2 eggs
1 tsp baking pwd
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
1/4 tsp mace
1 1/2 cups all purpose flour
1 8 1/4 can crushed pineapple-drained
mix tog..fold in courgette Or carrots at the end
pour in 9" square cake pan
bake 30-35 mins at 375 deg.
sometimes l put cream cheese frosting on.

Cream cheese frosting
1 3oz pkt cream cheese cut into 4 pieces
mix 2 tbs butter or marg...2-3tps lemon juice
1 1/2 cups icing sugar 1/4 tsp mace
mix all tog..spread on cooled cake.

French Canadian Pate

1 lb mince pork-not too lean
l cup breadcrumbs-dry
1 grated onion
salt, pepper, cloves, cinnamon, garlic to taste-l usually just put in about a 1/4 tsp then add more later.
1 cup milk
put all ingred in fry pan
stir
cover
simmer l hr stirring occasionally- cool
serve with crackers.
this is a good dish to take to pot luck parties

I'm always looking for courgette recipes,always seem to have too many. It sounds really nice will give it a whirl


Pumpkin soup

Large pumpkin (about 1 kg)
1 white onion, roughly chopped
2 cloves garlic
2 sprigs rosemary
2 tbsp clear honey
3 tbsp virgin olive oil
500 ml chicken stock, or cubes
1 glasses dry white wine
150 ml double cream
1 lemon, juice only

To serve

double cream, whipped
sprigs chervil
olive oil

Method
1. Preheat the oven to 220C/gas 7.

2. Peel the pumpkin and scoop out the seeds. Dice the flesh into large cubes and put in a roasting tray. Scatter around the chopped onion and garlic and tuck in the rosemary sprigs.

3. Drizzle over the honey and olive oil and roast in the oven for 30-40 minutes, or until the pumpkin is tender and golden. Baste half way through to stop the honey catching on the bottom of the tray.

4. Meanwhile bring the stock to the boil. When the vegetables are cooked, put in a blender with the hot liquid and white wine. Blend until smooth before adding the cream and lemon juice.

5. Return to the pan and season with salt and pepper.

6. To serve: ladle the soup into bowls and put a spoonful of whipped double cream in the middle of each bowl, topped with a sprig of chervil. Drizzle with a circle of olive oil and double cream if liked.

Chestnut and mushroom pate Serves 4 (as a starter)

Ingredients

• 125g (4oz) chestnuts
• 2 tbsp olive oil
• 1 small onion, diced
• 1 garlic clove, chopped
• 250g (8oz) closed cup mushrooms, roughly chopped
• 2 tbsp thyme, plus extra to garnish
• 3 tbsp sweet sherry
• 3 tbsp crème fraîche
• 2 tbsp single cream

Method

Preheat the oven to gas 6, 200ºC, fan 180ºC. Cut a cross on the base of each chestnut and spread them out on a baking sheet.

Roast for 25-30 minutes until the skins come away easily and the chestnuts are tender. Remove the skins and roughly chop the nuts.

Heat the oil in a frying pan and fry the onion for 5 minutes. Add the garlic, mushrooms, thyme and 100g (3½oz) of the chopped chestnuts. Cook on a very low heat for about 20 minutes. Add the sherry and turn up the heat, letting all the liquid bubble off.

Put the mixture in a blender, along with the crème fraîche and single cream, and whizz to form a coarse pâté.

Serve on toast, garnished with the remaining thyme and chopped chestnuts.

Banana soup

4 overripe bananas
1 teaspoon minced scotch bonnet-type chilli
1 cup chicken stock
2 cups water
1 cup heavy cream
curls of red and yellow bell pepper for garnish

Banana soup

4 overripe bananas
1 teaspoon minced scotch bonnet-type chilli
1 cup chicken stock
2 cups water
1 cup heavy cream
curls of red and yellow bell pepper for garnish

Peel the bananas and cut them into pieces. Put the bananas and the chilli through a food mill until pureed. Place the banana-chilli puree, chicken stock, and water in a saucepan and cook for 10 minutes, stirring occasionally. Add the heavy cream, bring to a boil, and remove from the heat. Serve hot with the curls of red and yellow bell pepper for garnish.

To non-South Africans this must sound like and outrageously unappetising dish. But rest assure: No monkeys or any of their glands are involved. It is not known where this name comes from, but it is such an inherent part of South African cuisine


A monkey gland sauce is a traditional South African sweet-n- hot sauce for steak, great for the BBQ or with chicken, pork and sausages.

Monkey Gland Steak

Cube steaks (1 per serving)
oil for frying
1 large onion diced
1/2 cup water
2 large tomatoes diced (canned tomatoes work just as well)
1 cup of ketchup
1/2 cup of Worcestershire sauce
2 cloves of garlic finely chopped
3/4 -1 cup of chutney
1/2 cup of brown sugar
2 Tbsp. vinegar
1 tsp. Tabasco sauce
In a heavy skillet, heat oil. Sauté onions and garlic until soft. Add remaining ingredients, mix well and simmer for a few minutes. Fry or grill the steaks separately. When done frying spoon the sauce over the steaks. Serve with rice.

Know a good home made sauce for drizzling over Salmon?

Mac I,m boring when it comes to a sauce for salmon, just Parsley and lemon sauce does for me.

A handy tip . Put a whole salmon in a large pan, put the salmon around the edge of the pan so that it has a bend in it cover the fish with cold water bring to boil,turn off the heat let it go cold. Perfect cooked salmon for a summer Salad. Place on a bed of lettuce, (It will look like its leaping) make little baskets from Lemons,scallop shells with your favorite sauce in. Then invite your in laws so you can show off.

Tried a packet Parsley Sauce a couple of weeks ago, it had a bluish tinge to it and spoiled the fish.
We buy the salmon in bulk from Morrisons or Tesco when they do their half price offers, Got LOTS in a freezer.

3 tbsp Chopped parsley
Juice of ½ lemon
Celery salt and ground black pepper
0ne tablespoon of flour
250ml Milk
2 tsp Butter


Melt the butter over a low heat in a saucepan. Add the parsley stir and remove from the heat.
Add the flour to the parsley and mix thoroughly, until a big ball is formed.
Add a small amount of the milk, and stir thoroughly. Continue adding the milk in small amounts stirring thoroughly until most of the milk has been added.
Warm the sauce over a low heat, stirring constantly. Bring to the boil and simmer for 5 minutes, still constantly stirring.
Add the seasonings to the sauce to taste, along with the lemon juice. Add the rest of the milk, or as much as is needed to make the sauce the required thickness add a little cream or elmlea for an extra creamyness if you like.

Raised Game pie

For the filling: 2 1/2 lb game meat, pheasant rabbit,partridge,5fl oz tawny port or re grape juice,2 tblespoons brandy,1/2 tsp dried thyme, butter for greasing,2 lb minced pork,1 1/4 tsp ground ginger,1 1/4 tsp ground cinnamon,3/4 tsp nutmeg,1 clove garlic crush,2or 3 teaspoons fresh chopped parsley, 8oz thin unsmoked bacon

You really need a sprung, 18cm, 7inch deep cake tin for the baking, as this will make it very easy to release the pie
partway through the cooking.

Trim the game meat from the bones and cube, keeping bones and scaps for the stock.
Pour over the port and brandy or red grape juice, with the thyme and some salt and pepper
Cover and leave to marinade in a cool place overnight
Making the jellied stock 4 allspice berries,6 whole peppercorns,1 level teaspoon thyme,2 bay leaves,1 carrot,1 onion stuck with 4 cloves.lemon juice. one 11 gram sachet powdered gelatine,salt and pepper

Place the game bones and scraps into a deep pan, add enough cold water to cover
Add the spices and herbs for the jellied stock, together with the carrot and the onion stuck with cloves
Bring to the boil and simmer for 2 hours
Skim the surface of the stock now and again
Strain the stock through a sieve into a clean saucepan and boil rapidly until the liquid has reduced to 1 pint (570 ml)
Taste and season with salt and lemon juice as needed
Remove the stock from the heat and whisk in the packet of gelatine

Day 2:

Skim the surface of the stock. It should have set and all the bits will make a thin layer at the top, scrape these off with a spoon.
To make the hot-water pastry 1lb8 oz plain flour,3 level tsp salt,6oz lard,1/4 pint milk or milk and water

Mix the flour and the salt in a ceramic or metal bowl
Melt the lard in the liquid, bring to the boil and pour into the bowl of flour
Beat quickly to form a dough. Lightly pinch together with one hand, kneed until smooth
Cover with cling film and leave to rest for 20-30 minutes

To make the pork filling

To th minced pork
Add the garlic, spices, parsley and a seasoning of salt and pepper, mix well and divide into four equal parts
Shape each quarter into a flat round, slightly smaller than the diameter of the cake tin. (I used small tea plates as a mold, which worked really well)

To make the pie:

Having rested the pastry, divide into 2/3rds, 1/3rd. The 1/3rd will make the pie lid, rewrap it and set aside.
Roll out the pastry and line the sprung cake tin which has been lightly greased. The pastry needs to be taller than the sides of the cake tin by 1/4 inch (0.5 cm). Make sure that there are no thin areas or your pie could leak!
Line the inside of the pie crust with the bacon rashers, trim to just below the edge of the cake tin.
Place a round of the minced pork mixture in, cover with a layer of marinaded meat (use about 1/3rd). Add another layer of pork and so on finishing with a pork layer
Roll out the remaining pastry to make the lid
Glaze the inside of the pastry base and lay on the lid. Pinch the edges of the pie crust together well to give a good join
Cut a hole in the centre to let out the steam. (This will also be used to add the stock so make it about 1cm square)
Use any remaining pastry to cut out leaves or diamonds to decorate the crust. Stick these on with a little egg then glaze the top of the pie with the rest of the egg.
To cook the pie:

Lay a sheet of foil over the pie to prevent the top from burning.
Bake at 220 C (Gas 7) for 15-20 minutes
Remove the foil and then bake at 180 C (Gas 4) for 1 hour or until tender when tested through the steam hole with a skewer
Remove from the oven and carefully spring open the sides of the cake tin
Brush the sides of the pie with the remaining egg
Return to pie to the oven and bake for 30 minutes more
Remove and cool slightly.
Pour the cold stock through the steam hole, a little at a time. ( A funnel makes this easier.) If the cold stock has set, then warm it a little until it becomes liquid again
Leave the pie to cool completely and top up with stock if necessary, to fill the pastry shell
Once completely cold, wrap well put somewhere cold

That sounds well good. I'm gonna make sure I am really organised before I attempt this, because a cook I am not. I think I will do a dummy run at the end of this month, just to make sure I can get it right.

When I made it last year,I thought it was the best I,d ever done, I took a picture I was so please with the outcome.I had it as wallpaper on my phone. If I can find the phone I,m sure the pic is still there and I will post it.

Take 1 voting slip
put X for wigan labour councillor
Put in the box
wait 12mths
Get 800 council redundancies

I know its political but I couldn't resist it

^^^^^^^^^^PRATT^^^^^^^^^^

Funny though.

Ingredients:
Sausages four or more
Potatoes, three or more
Gravy granules
Peas of choice.

Peel potatoes, cut into small cubes, rinse, place in pan with boiling water and a pinch of sea salt. Set on stove on medium heat

Place sausages (Pierced if req'd) under grill (Prewarmed at medium heat)
open tin of peas(of choice) pour into saucepan, place saucepan on stove , set stove ring of choice to low heat.
(Optional) Pour gravy granules in cup (Or jug
Boil kettle.

Turn sausages occasionally until browning equally.
Test potatoes by prodding with fork.
When potatoes are ready, re-boil kettle, drain potatoes, add butter and a splash of milk (and a blob of cream if well off). Smash in vigorously.
Put smashed in potatoes (we shall now call them Mash) on plate, shape into mound.
pour boiling water into cup/jug containing (optional) gravy granules, stirring with spoon using left (Or right, if you are one of the Devil's own)hand until the correct gravy consistency is achieved.

Take sausages from under grill and stick into mound at set intervals. Pour now heated peas along the base of potato mound.
Pour (optional gravy over the top of the potato mound until (optional) gravy touches top of highest sausage, or sausages depending on arrangement.

There you have it. Home made Bangers and mash. Easy once explained, eh!

rbilly (9379)
good lobbies
serves about 6 good portions
2 oxo cubes.. mixed herbs
2 or three large carots sliced

around 5.6 lb spuds..peeled and chopped in to cubes
beef mince 1lb [dont do metric lol]
onion..bisto gravey granuels
stir fry beef mince to brown off
add made up oxo and leave to cool then spoon of the fat from the top of the mince
add onions ,herbs and potatoes and carrots making sure the ingrediants are coverd season to your own taste
cook untill the potatoes and carrots are soft . add made up bisto granuels or other gravey granuels a and stir through better if cooked a few hours be fore you are eating it and left to stand .. this is good also with corned beef and stewing beef.. if you are using corned beef it does not need pre cooking.just add to potatoes and the rest of ingrediants ..mmmmmmmmmmmm i think i will make some for me taa enjoy

Well here is just one recipe Mac {compliments of RBilly} as requested on Handbags. Would be nice to see other versions though.

Will have to subtitute beef mince for stewing steak, or some other variety of lumps of beef.
But many thanks, I will be a'whirling that one about soon.
(How do you make an oxo cube up?...Do you just squeeze some gravy granules unto a cube and pretend it's Oxo?)

Yes well you have to keep up your streingth your a big lad

Tee hee.

Is it peawapp approved ?

I await peawapps recipe for lobby,how can he comment on a Wigan dish

Normandy Pork Casserole Serves 6

Ingredients:

• 50g (2oz) butter
• 1kg (2lb 4oz) shoulder of pork, cubed
• 200g (7oz) lardons or chunky streaky bacon, chopped
• 16 shallots, peeled and left whole
• 1 small onion, chopped
• 2 celery sticks, chopped
• 300ml (½pt) dry cider
• 300ml (½pt) chicken stock
• 6tbsp half-fat crème fraîche
• 2tbsp cornflour mixed with 2tbsp water
• 2tbsp Dijon mustard
• 2tbsp fresh tarragon leaves


Tip:
Put the shallots into a bowl, pour over boiling water and leave for a few minutes. This will help to make peeling them much easier

Method:

1. Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Heat half the butter in the casserole dish, add half the pork, season and fry for about 10 minutes until thoroughly browned. Remove the meat from the pot with a slotted spoon and reserve. Add the rest of the butter to the casserole and fry the rest of the pork for 10 minutes until evenly browned.

2. Meanwhile, in another pan, dry-fry the lardons until crispy. Remove, set aside, then fry the shallots, onion and celery for a few minutes, to soften slightly.

3. Combine all the pork, the lardons, shallots, onion and celery in the casserole. Pour over the cider and chicken stock to cover. Cover the dish and cook in the oven for 2 hours until the pork is tender.

4. Add the crème fraîche, cornflour mix, mustard and tarragon to the pan. Heat on the hob and stir until the sauce has thickened slightly.

Made the Anzac biscuits yesterday and they are delicious even Molly the dog loves them.

How to make a Gypsy Omlette

............. first steal an egg!

Shall be making this to go with my haggis tatties and neeps on new years eve

Scottish Cranachan

Ingredients:

2 oz/ 55g pinhead oatmeal
250g fresh raspberries
1 pint/475ml heavy/double cream
3 tbsp malt whisky
1 tbsp + extra Scottish runny honey to serve (optional)
Preparation:

Heat a large heavy based skillet/frying pan on the stove until hot. Add the oats and stirring constantly, toast the oats until they have a light, nutty smell and are just beginning to change colour. Do not leave unattended, the oatmeal can quickly burn. Remove the oats from the pan.
Keep a handful of the raspberries to one side, place the remaining raspberries into a food processor and whiz once or twice to create a thick purée, do not over blend it's fine if there are a few large lumps of whole raspberry. You can, if you wish, simply crush the raspberries with a fork if you prefer a more rustic-looking dish.
In a large bowl whisk the cream and whisky to form firm peaks, finally, fold in the honey.
In either a glass trifle bowl, or individual serving glasses layer the dessert starting with cream, followed by raspberries, followed by oatmeal. You can either make small layers repeating several times or layer 1/3 of each to fill the bowl or glass. Always finish with a layer of cream and a light sprinkling of oatmeal.
Cover the bowl or glasses with clingfilm and chill for a minimum of one hour or several if possible.
To serve, drizzle over a little extra honey (optional) and if you fancy, a piece or two of Scottish Shortbread .

Aussie day burgers

Link isn't working so removed it

Forsooth, a veritable banquet

Teach your kids to bake



Ingredients

a mom or dad or grandparent


Directions

1 Preheat oven, get out bowl, spoons and ingredients for cake. Remove 18 blocks and 7 toy cars from kitchen table. Measure 2 cups flour; remove Johnny's hands from flour and wash the flour off Johnny. Put flour, baking powder and salt in sifter. Get dustpan and sweep up pieces of bowl Johnny knocked off table and onto floor.
2 Get another bowl. Answer doorbell. Return to kitchen. Remove Johnny's hands from bowl. Get out egg. Answer phone. Return. Take out greased pan; remove 1/2 inch salt from pan. Look for Johnny. Return to kitchen, find Johnny. Remove his hands from bowl, wash shortning, etc., off him.
3 Take greased pan, find 1/4 inch layer of nutshells in it. Head for Johnny who flees, knocking bowl off table. Sweep and wash kitchen floor. Wash table. Wash walls. Wash dishes. Find Johnny. Wash Johnny.
4 Put Johnny down for a nap. Call bakery. Lie Down

Ha ha.

Been asked about this today. Over on Wigan Rejects.

Hope people have tried some of the recipes

STEAMED LEEK AND BACON PUDDING

Enough suet pastry for the size of you pudding basin
sliced leeks
chopped bacon raw
pepper

line your pudding basin with suet pastry
put a layer of leeks and bacon
another layer of thin suet pastry,continue till dish is filled. Put pastry lid on, steam. Time depends on what size baisin you use. Remember bacon has salt in so no need to put any extra. We like this with cheese sauce and mash. forgot to say pack the leeks and bacon in quite firmly.

Replied: 8th Sep 2011 at

Sounds delicious, Eront. I will be trying that one.

Banana Pancakes

Just two ingredients. Great if you don't do dairy

1 Large ripe banana

2 eggs

Mash the banana till smooth, whisk the eggs and add to the banana. Cook as you would an ordinary pancake. I like them with maple syrup.

Thought I'd post this again for all you Pancake makers

Posted by: erontquay (12297) View erontquay's page10,000+ View blog Report abuse

Basic Pancakes•120g/4oz plain flour
•90ml water
•210ml milk
•2 eggs
•1 tbsp vegetable oil
•pinch of salt
Method1.Mix the flour and salt in a bowl.
2.Make a well in the middle and crack in the eggs.
3.In a separate bowl mix together the milk and the water.
4.Beat the eggs into the flour with a wooden spoon and gradually beat in the milk and water mixture to get a smooth liquid the consistency of cream.
5.Stir in the oil and allow to stand for 30 minutes before using
Pancake Tues 21st Feb
Mix lemon cheese/curd with a little lemon juice,add a crushed merengue shell fill pancake,enjoy.


Replied: 31st Jan 2012 at 16:31
Last edited by erontquay: 31st Jan 2012 at 16:33

Here's one I posted on WR a while ago

Cauliflower Fried "Rice"
Serves 4 to 6

1 medium head cauliflower
1/2 pound (8 slices) thick-sliced bacon, optional
2 large eggs
1 tablespoon minced ginger
3 cloves garlic, minced
2 medium carrots, diced (about 1 cup)
1 cup corn, fresh or frozen
1/2 cup peas, fresh or frozen
4 spring onions, thinly sliced
1/4 cup cashews, almonds, or other nut
2 to 3 tablespoons soy sauce

Cut the cauliflower into florets, discarding the tough inner core. Working in batches, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower "rice."


Cook the bacon in a 12-inch skillet over medium heat until crispy. Transfer to a plate lined with a paper towel to drain. Once cooled, roughly chop into pieces. Drain off all but a teaspoon of bacon grease (or use 1 teaspoon vegetable oil), reserving the grease.

Place the pan back over medium-high heat. Whisk the eggs and pour them into the skillet. Quickly scramble the eggs or make an omelet. Transfer the eggs to a cutting board and roughly chop into pieces.

Wipe the skillet clean and warm 1 tablespoon of bacon grease or vegetable oil over medium-high heat. Add the ginger and garlic, and sauté until fragrant, about 30 seconds. Stir in the carrots and sauté until crisp-tender, 2 minutes. Stir the corn, peas, and cauliflower "rice" into the pan, mixing the ingredients thoroughly.

Lower the heat to medium, cover the pan, and cook until the cauliflower is tender, 5 to 8 minutes. Uncover and stir in the bacon, eggs, green onions, cashews, and 2 tablespoons soy sauce. Taste and add more soy sauce to taste. Serve immediately.

Leftovers will keep refrigerated for about a week.

Cornish sardines with salsa verde
Ingredients

600 g baby potatoes
2 tbsp vegetable oil
225 g cherry tomatoes on the vine
150 g fresh Italian green pesto
14 g pack fresh mint, leaves picked, washed and roughly chopped
14 g fresh flat-leaf parsley, leaves picked, washed and roughly chopped
1 tsp English mustard
1 tbsp red wine vinegar
12 Cornish sardines, gutted but left whole
Method

1
Preheat the oven to 200°C, fan 180°C, gas 6. Put the potatoes and 1 tablespoon of the oil in a large roasting tin. Roast in the oven for 20 minutes. Add the tomatoes and cook for a further 10 minutes.
2
Meanwhile, in a bowl, mix together the pesto, herbs, mustard and vinegar.
3
Heat the remaining oil in a non-stick frying pan. Add the sardines and cook for 3 minutes on each side. Serve with the potatoes, tomatoes and salsa verde.

Pilchards= Cornish Sardines

Ingredients

600 g baby potatoes
2 tbsp vegetable oil
225 g cherry tomatoes on the vine
150 g fresh Italian green pesto
14 g pack fresh mint, leaves picked, washed and roughly chopped
14 g fresh flat-leaf parsley, leaves picked, washed and roughly chopped
1 tsp English mustard
1 tbsp red wine vinegar
12 Cornish sardines, gutted but left whole
Method

1
Preheat the oven to 200°C, fan 180°C, gas 6. Put the potatoes and 1 tablespoon of the oil in a large roasting tin. Roast in the oven for 20 minutes. Add the tomatoes and cook for a further 10 minutes.
2
Meanwhile, in a bowl, mix together the pesto, herbs, mustard and vinegar.
3
Heat the remaining oil in a non-stick frying pan. Add the sardines and cook for 3 minutes on each side. Serve with the potatoes, tomatoes and salsa verde.

River cottage recipe

Here's my blackberry whiskey on the brew

Pear drop vodka

Ingredients

bottle of vodka
bag peardrops

Method

smash up a bag of peardrops and empty them into vodka

leave for a few days to desolve

serve with ice and lemonade

Probably the same for uncle joes vodka

Thinking of trying Wethers originals

speedy tore tears from my eyes with too much pepper..

Make your own wassail cup

4 pints of Dry Cider
A bare 1/2oz root of Ginger
6 Cloves
A blade of Mace
1/2 small Nutmeg, grated,
or 1 level teaspoon grated Nutmeg
1/2 level teaspoon ground Corriander seeds or 4 seeds
1/2 level teaspoon Cardamom seed or 4 seeds
8oz granulated Sugar
2 lemons
1/2pt Water
2 Egg yolks
Demerara Sugar
6 small cooking Apples

Method
Bruise the ginger with a hammer, then put it into a large pan with the cloves, grated nutmeg, mace, coriander, cardamom and sugar. Finely grate the rinds of the lemons and add this to the spices with the water. Bring these ingredients to the boil and simmer them for five minutes. Squeeze the lemons, add the juice to the spices with the cider, and heat the mixture slowly. Put the egg yolks into a bowl and gradually beat in half a pint of the hot, but not boiling, liquid-this should make a good froth.
When the rest is almost at boiling point whisk it an into the basin.
Meanwhile core the apples and put them in a roasting tin, fill the centres with demerara sugar and bake them in a moderately hot oven about 190C / 375F / Gas Mark 5 for approximately twenty minutes. Put them into the Wassail.
Drink and enjoy

1x 2 lb. panettone
9 tbsp unsalted butter, plus extra for greasing
4 tbsp. demerara sugar
1 vanilla bean
1¼ c. double cream
1¼ c. whole milk
5 large free-range eggs
½ c. light brown sugar
⅓ c. good quality dark chocolate (70%)
⅓ c. orange marmalade

Garnish
fresh raspberries & whipped cream


* You will need a 10½ or 11-inch tart pan with a removable bottom. LOL
INSTRUCTIONS
Preheat your oven to 350 F. Wrap the tart pan in aluminum foil. Grab a rimmed baking sheet.
Grease the tart pan with butter. Bash 2 tbsp. of Turbinado sugar in a pestle and mortar, then mix back with the remaining sugar. Add the sugar to the pan, shaking it around to coat.
Slice the sides off the panettone using a serrated bread knife. Use these pieces to line the bottom and the sides of the tart pan. Press together gently to compact. Cut the rest of the panettone into large cubes for the filling.
For the custard, slice the vanilla bean in half lengthwise. Use the back of a knife to scrape out the seeds. Place the vanilla into a pot with the milk, creme fraiche, and butter. Simmer until the butter has melted. Remove from the heat.
In a large bowl, whisk the eggs and sugar together until smooth. Whisking constantly, slowly pour the warm milk mixture into the eggs. Do this a little at a time so the eggs do not scramble. Remove the vanilla bean.
Pour ⅓ of the custard mixture into the base of the tart to soak. Add the rest of the bread cubes to the custard and soak briefly, about 30 seconds to one minute.
To assemble, layer the bread with dollops of marmalade and chocolate chips tucked in between. Don't worry if it's not precise! The idea is to achieve a range of textures.
Place the tart onto a rimmed baking sheet. Sprinkle the top with the remaining Turbinado sugar.
Bake in the center of the oven for about 25-30 minutes. The tart is ready when puffed and golden brown.
Let the tart rest for 10 minutes before serving. Remove from the tin and cut into slices. Serve with whipped cream, powdered sugar, or ice cream and berries.

Me mams bubble and squeak for tea on monday

Try it you might like it

Chicken Enchilada Casserole


7-8 large flour tortillas
2½ cups cooked and shredded chicken
1½ cup your favorite Salsa
1 can black beans
1 cup frozen corn
1 tsp. cumin
1 tsp. chili powder
1 (8 oz) grated Mexican cheese
1 (10 oz) cheesy enchilada cooking sauce
1 cup sour cream
½ can cream of chicken soup
Instructions
Preheat oven to 350 degrees F.
Spray a 9x13 pan with cooking spray.
In a large bowl, combine cooked and shredded chicken, salsa, black beans, corn, cumin and chili powder. Stir until evenly mixed.
Layer 2 tortillas on the bottom of greased pan. NOTE: You may need to trim 1 tortilla to fit the gaps left by the two tortillas on each level.
Place half of the chicken mixture on top of tortillas and evenly spread across.
Top with about ½-2/3 cup shredded cheese (about ⅓ of the bag) and evenly spread/sprinkle across the chicken mixture.
Next pour ⅓ of enchilada sauce evenly over cheese.
Repeat layers of tortilla, chicken mixture, cheese and enchilada sauce) then top with one last layer of tortillas. Evenly spread remaining enchilada sauce over the top level of tortillas.
In a small bowl, combine sour cream and ½ can cream of chicken soup. Stir together completely. Evenly spread over the top tortilla layer.
Sprinkle with remaining cheese.
Cover with foil and bake at 350 degrees F for 30 minutes covered, then remove foil and bake for an addition 5-10 minutes or until cheese is completely melted and casserole is heated through.