Stella darlin’ - try an alternative to just roasting and serving with mint sauce. Marinade lamb first in: 1/2pt orange juice, 3 Tblsp Soy sauce, 3 Tblsp Worcester sauce, 2 dessert spoons Apricot jam, 5 - 6 cloves of garlic (crushed and chopped) 2 tsp dried Rosemary. When its time to cook, remove from marinade and dry roast for approx 35 - 45 mins. Remove from oven, and strain off excess fat, pour marinade over lamb and return to oven. Baste lamb in marinade at frequent intervals until cooked.
Oh yum Uncle J, that sounds lovely but will do it next time when I have some apricot jam and dried rosemary. Haven’t got either of those in at the moment. Thanks though.
Yesterday we had roast chicken with all the trimmings, ie. roast spuds, roast parsnips, stuffing, veg was mashed carrots/swede, broccoli, runner beans and sweet corn and of course home made gravy. But I wanted to do a pud and could not think what to do, not a milk pud, but what? So had a browse around 'fridge and pantry, came up with a couple of cox’s apples (not enough to do anything with) a tin of rhubarb (when and why did I buy that?) and half a jar of ginger jam (local shop stopped stocking rhubarb/ginger jam and bought a jar of each to mix, but did not come out quite the same). Aha, inspiration, made some pastry and wrapped in film and put into 'fridge, then drained tin of rhubarb and used some of the syrup to loosen three dessert spoons of the ginger jam, then when pastry had rested sufficiently I rolled out base of pie, tipped in drained rhubarb, poured over the jam/syrup mix and then peeled and very thinly sliced the two apples and layered the slices over the top, and covered with the pastry lid, then I used some of the syrup to brush over the pastry, sprinkled a little castor sugar and baked, and we had it with squirty cream. It was fandabidozy.
Oh and today it is good old ‘mince’n’tatties’ with swedey mash and savoy cabbage, with the rest of yesterdays pie for pud.
You’re very welcome Stella darlin’.
That pie sounds wonderful. I have made my living as a cook working alongside many chefs one of them told me that a good cook could go to the pantry and basically do as you did and work with what you have.
I make rhubarb and ginger jam and I have to tell you it is the best damn rhubarb and ginger jam you ever tried. We sell it by the bus load it is the most popular jam even more so than strawberry.
Pity you are so far away, love rhubarb and ginger jam, B&M sold it for a while then stopped, hence buying the plain rhubarb and plain ginger jams. I can remember my grandmother making it when I was a kiddie, yum yum.
Chicken Curry tonight, it’s been cooking all day in the Slow Cooker. The house is full of the smell and Dageus keeps walking around sniffing the air.
Take a look at my web site all my jams are there, the chutney, relishes, marmalades and jellies are all there I love to cook jam and preserves and it is my hobby but then people wanted to buy them so we do some shows. First one this year is at Blackburn Rovers and I am so looking forward to it.
Has anybody tried Flat Iron Steak ? we get it in M&S two in a pack and very cheap its delicious ,we had that tonight ,I smother it in Butter and Black Pepper then grill it along with Tomatoes and Mushrooms.
Ethel darlin’ - make a marinade (equal portions) Balsamic vinegar, soy sauce, worcester sauce and leave steaks to soak in marinade. When ready to cook, remove from marinade, lay in oven tray, smother with mushrooms (tomatoes if you choose), sliced parsnips, sliced carrots, celeriac, swede and sweet potatoes. Make gravy from marinade by adding 1 Tsp Bisto powder and 1 Oxo cube and stir vigorously until bisto and oxo dissolved. Pour over meat and veg and place in a warm (160 - 170 oC) and cook slowly for approx 90 mins.
Half fat sausages for meat eater with a baked potato and salad.
Rosemary vegetarian sausages for me with half a baked potato and salad.
Spicy Pork Pilaff with Rice and mixed veg.
Mixed grille, my once a week full Monty. 3 Sausage, 3 bacon, 2eggs, Mushrooms (the big umbrella ones) black pud, beans , 1 fresh tom 2 fried slices, and a huge mug of wood stain tea . Not yet decided on my pud
Hello Joe. hope I find you well Mr
blimey that would last me a week!!:shock::shock:
Frank matey, where’s the hash Browns???
When I was at work that would have had to last me all day some days. But I still enjoy the task of munching it. Old habits die hard. Most days now its 3 shredded wheat and a cuppa, on doctors orders mind ;-).
Joe, I can never get on with the hash. I had them in hospital and i could not get on with them. had scrambled egg/ toast instead. Doctor tells me to behave lol . yup I do
Roxy , May I beg the recipe from you please. I have been after one for beef for ages but all the shops round my way want to sell me the spices by the barrowful. hope i’m not being to cheeky.