Favourite Food Fred.........

yella disco said:

oooh getting pm's now, i see the romance has stepped up a gear eh

Click to expand...

I think you're getting over excited............have you seen your writing /\
Oh and your receipe.............hmmmm

Augh!! You edited it!! Oh well it didn't make much sense the other way round

kinell, you sound like the doris when she is talking to the bin lids, whats wrong wiv my writing

Ya know what I mean..............you changed it, that's cheating!

my doris burnt her feet badly making heinz tomato soup.
she read the instuctions,
pierce lid and stand in pan of boiling water for 10 minutes.

Rum or Brandy Sauce.
Serve this with your Christmas pudding as an alternative to cream or custard.

You will need.

2 oz, 50 g, 2 rounded tbsps of butter.

2 oz, 50 g, 2 heaped tbsps of corn flour.

15 fl.oz, or 425 ml, about 3-quarters of a pint of milk.

2 oz, 50 g, 2 level tbsps caster sugar.

2 to 3 tbsps of either rum or brandy.

First of all, slowly melt the butter in a small saucepan over a low heat, stirring constantly. You will be able to monitor it even without sight, as the knob of butter will gradually disappear under your wooden spoon and the butter will make a slight hissing sound as it melts, don’t overheat it.

Remove the pan from the heat on to a clear work top and stir in the milk, corn flour and sugar. Then return it to the gentle heat again, stirring constantly to blend in the sugar, insuring that the sauce doesn’t go lumpy.

When you can feel the sauce thicken under your wooden spoon, you will have a smooth. Fairly thick Creamy consistency, Continue stirring it for another minute or so to cook the corn flour and heat the sauce through. Turn off the heat, move the pan to your work top again, then add the brandy or rum, and have a little taste, add more rum or brandy again and then why not just add a bit more then have another taste just to make sure it’s ok!!

Serve it, immediately, poured over your Christmas pudding.

Happy cooking, Hick!!




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Real custard.
This recipe will serve 3 to 4 people.

You will need:-

10 fl.oz, 275 ml, or half a pint, of double or single cream.

3 egg yolks.

1 oz, 25 g, 1 rounded tbsp of corn flour.

1 oz, 25 g, 1 level tbsp of caster sugar.

a few drops of vanilla essence or extract.

Begin by Heating the cream very gently, in a small saucepan, bring it just up to boiling point but do not let it boil, if you hear it bubbling, turn it off, and move the pan away from the heat immediately.

Now, separate your eggs, transferring the yolks into a medium sized bowl, (please see preparation techniques and cooking methods on page 4 for more details).

Add the corn flour, sugar and vanilla essence or extract to the eggs, combining everything together well.

Pour the hot cream in to this mixture, stirring it until the ingredients are well blended. then tip it back into the saucepan and heat very very gently, stirring the Custard sauce, all the time with a wooden spoon, until you can feel it thicken. This should only take a couple of minutes, if it does overheat and become a bit granular, don’t worry, if you take the pan off the heat and continue beating it will become smooth again as it cools. The addition of the corn flour stabilises the sauce and prevents it from curdling and going grainy.

This rich custard can be served either hot or chilled.

For an alternative, see (to Make the custard), in my sherry trifle recipe.

Happy cooking,

why is your post signed "Sue"? av yu bin pinching recipes orf uvva peeps, catspoo?

Who me dear, no dear.............How very dare you suggest such a thing..........oh and Morning.

Last edited by Cat's Eyes : 15th-December-2006 at 07:57.

we all know that trick pussy, yer con merchant

Well of course I nicked the receipes............I aint Jamie Oliver!

keith floyd..hic ?

Now you come to mention it.................
The last meal I cooked for my ex and his family was completely under the influence of blue label vodka.
Surprisingly I didn't burn anything or poison anyone (shame!)

ha ha well theres always next time
if theyve got the balls for next time

Errr no, no next time. He's an ex

The meal went very well actually...............was funny I went outside to call my sister (No mobile signal in the house) to tell her how it was going and I actually said to her "Keith Floyd here"

he he (no signal yeah right i bet you went out to tell sis what youd made him eat ) ok must be off xmas shoppin to get,and i hate it ok argos here i come ...let battle commence

Enjoy!

i had an ex once.

I've had loads!

nuf said!

Well only 4

This is one of my own...

Chicken Liver Terrine.

You'll need:
2x 1lB bread baking tins OR 1x 2lB tin
Aluminium foil
Flat wooden chopping board and a heavy weight (5lbs or 2kgs is about right)

For the terrine mixture:
1lb (500g) Pork belly
1lb (500g) Chicken livers
1 large onion, finely minced/grated
5 cloves of smoked garlic OR 3 cloves unsmoked garlic
Approx 20-30 fair sized rashers of unsmoked and as lightly salted as possible streaky bacon to line the tin with OR if you can find it, enough speck (hard pork fat) to do the same job.

For the spice and herb mix:
10 Juniper berrys (dried ones are fine)
20-30 corriander seeds
Good pinch of cumin seeds (approx 1tsp is about right)
Good pinch of dried thyme
Good pinch of dried sage
1/4 tsp coarse salt
4 or 5 bayleaves for decoration

Grind the spice mix with a pestle and mortar for as long as you can stand to do it... the finer it is the better it flavours the terrine.

For a very smooth terrine use an electric food mixer to chop all the ingredients, for a coarser terrine use a hand mincer or chop it by hand for a really coarse texture. Note: It's well worth doing the onion and the garlic together first in an electric food mixer and getting them as fine as you can regardless of how fine or coarse you want the terrine.

Remove the rind and any bones/gristle from the pork belly and chop/mince with the already chopped onion and garlic, as is your want for the texture of the terrine. Don't go too mad with the pork at first, as the next step is to mix in the chicken livers and repeat the chopping/mincing for the whole mixture. Finally add the spice/herb mix as detailed above for a last quick mix to make sure it's all the way through the mixture.

To decorate the outside of the terrine, smear a little butter in the bottom of the tins and stick the bay leaves to the butter before you line the tin with bacon. Next line the tin(s) well with the bacon or speck - a bit of attention to detail here is well worth the effort, making sure there are no gaps the mixture can get through to spoil the outside of the terrine when cooked. I've found the best way to line it is to start on the shortest sides of the tin leaving enough bacon overhanging the sides of the tin to fold over and cover the top of the terrine, then line along the long edges of the tin in the same way. Fill the lined tin with the terrine mixture and cover the top with the bacon you left overhanging.

Cover the top of the tin with foil and bake in a low to medium oven (gas mark 3) for one and a half hours in a bain marie. (for those who don't know - use a deep sided baking tray half full of water to stand the terrine tin(s) in while it bakes.) The terrine is properly cooked when the bacon lining has pulled away from the sides of the tin.

This is the only really critical bit - pressing the terrine. When you take it out of the oven, leave the tins in the bain marie for about half an hour to cool a little. Remove the foil lid from the tin and place the wooden board over the top - gently but firmly press down on the board, it's normal for a fair amount of oil and fat to spill from the tin at this point. Leave the heavy weight on the board for approx 12 hours, or overnight, in a cool place (not the fridge!)

Any excess fluid around the terrine will turn to jelly whilst it cools - to extract the terrine, run a cutlery knife around the edge, turn the tin over onto a board/try and give it a tap.

Cheers,