Recent content by janama

I'm sorry - I didn't realise you were going to put them in the garden.

I'd suggest you start them in bigger pots so you won't need to transfer them later - transplanting really knocks them back IMO.

woops - blew it

great recipe Dave - thankyou. I love the idea of dried milk as a binder - I must try that. Also hand chopping for texture I've tried before and it works well.

The hock should be slow cooked for at least 4 hours so it falls off the bone. Then add to beans etc. Alternatively if you chop up the meat and discard the skin and bones and add 2lb (1kg) of frozen peas to the liquid with the meat and simmer for another hour you'll have great pea and ham soup...

last night I cooked pork chops. I coarsely chopped 6 eshallotts and lay them on the bottom of an oiled casserole dish. I then added layers of two large potatoes sliced. generous addition of ground black pepper and salt to taste. I then lay the chops on top and sprinkled with chopped parsley...

Sate sauce is typically made with peanuts and is served as a sauce with spiced meat (vegetables) grilled on skewers. If you add some of the sauce in the jar to a cup of peanut butter (crunchy) and add some water and simmer you'll get Sate peanut Sauce.

My first post :smile: here's a Lamb Vindaloo recipe that works for me. Cut 2lb (1kg) of leg lamb into 2" pieces, prick all over with a fork and marinate for 4 hours in: 4floz (125ml) Yoghurt 2 tps honey 1 tsp salt 2 tsp vinegar juice of 2 onions. yup - stick them through a juicer. mix 4...