Here you go mate, copied from page 3 of this thread... Gammon joint, hoy in a pan with some lentils (canny few) cover, bring to boil, then simmer until cooked. Maybe a couple of hours. Remove gammon and allow to cool. You will probably eat some now, so get a bigger gammon joint. Add a couple or three of sliced carrots, chopped leeks, diced turnip, and diced potato. Once veg is cooked hoy in whats left of the chopped gammon, then hoy in some dumplings (self raising flour & suet, water to bind it together. Cover and simmer till dumplings are cooked. Give it a gentle stir every now and then, the veg and gammon will sink and stick to the bottom of the pan. Once the dumplings are cooked its ready. Black pepper and crusty bread.
And a bit more info in reply to a question on page 6. Enough water to cover the ham joint, or just about cover it. Think of it in stages...stage 1 is to cook the ham. Cutting the joint in half will speed up this stage. Once cooked remove from liquid and set aside. Eat a bit ham. Stage 2, add veg, simmer till just about cooked. Stage 3 add the chopped up ham (if any left!!), and add dumplings.
Curry (made with goldfish paste) with leftover lamb and roasties from yesterdays Sundays dinner Will add some naan and popadoms and a bit chilli pickle
A lass I know gave me a jar of shrimp paste. She bought two by mistake It’s not the spready type it’s concentrated, what do I use it for, any ideas?
I'm having yesterday's gammon broth. The Mrs goes on dialysis on a Monday, Wednesday and Friday and never feels like eating afterwards, so always something easy those nights as I'm doing it just for me.
It is used in a few indonesian recipes. It is fermented so powerful. I like to make a sambal occassionally and use a little in that.
It can be very salty, so depends if any other salts are there. Start with a qtr teaspoon and add a bit more if needed.
Also check out the salt content on the label, some are ridiculous and will give you a sense of how little is needed.
