Get a joint of ham.. Soak overnight in water to get the crap out it. Ingredients: couple of bottles of good cider, onion, cloves, garlic clove, bay leaf, whole grain mustard, honey, pepper corns, old manky veg. Pop cider in saucepan so it covers the ham. Stud the onion with cloves, drop into the pan, table spoon of the mustard, couple of tablespoons of honey. Garlic clove bits of veg into the liquid peppercorns bay leaf, lob it all in.. Bring to the boil then simmer. Depending on size of joint you'd need to do it for a good hour or so. Once done pat it dry.. When dry criss cross the fat and stud the fat with cloves.. Glaze: ingredients soy sauce, whole grain mustard and honey. Put half a bottle of soy in a pan. Couple of table spoons of honey and a table spoon of the mustard and reduce. Once really sticky drizzle over the ham and bang it in the oven til it looks cooked and the fat is crispy.. It magic.. I so that recipe with gammon joints for alternate Sunday dinners with dauphinoise potatoes..
I use a decent Prosecco for the Bucks Fizz, wouldn't waste champage on it. You need a bit of depth and variation in that chilli of yours, I recommend one tea spoon of ground cumin, one teaspoon of ground coriander and one tea spoon of smoked paprika. Take the chilli powder out too but stick with the rest. Trust me! Oh, and fresh Oregano as the herb.
How very dare you I'll give it a go... but Cumin and Coriander aren't exactly authentic mexican 'erbs are they? To be honest, I don't know anyone who cooks it the same but I mostly always really like what is served Try the balsamic...more from a bolognese angle really, but tried it with the chili and it worked a treat...
I've just read the last few pages of this thread...maybe we should all register for Delia Online and go on there
I always put a splash of balsamic in if I'm making a basic ragu for pasta so can see why it would work. I've messed about with chilli's and the cumin really works. As far as the coriander goes it's a personal taste but the best result is the seeds crushed down in a mortar & perstle rather than the powdered stuff. I only ever chuked a cinnamon stick in as I saw Ramsey do it once on television and liked it, others put chocolate in. Which would have originally been cocoa I suppose. I don't use passata but one tin of tomatoes, one table spoon of tomato puree and one quick squeeze of tomato ketchup. Was next door to the Ox on saturday for the match, in the White Lion. Manchester was roofed out.
gonna do a shop tonight and get some bits for the chilli, then cook tomorrow ready for thursday as am at the game tomorrow. tonight I fancy something **** like a mcdonalds
Debating what to do for Crimbo breakfast.. Was either going to have a full English, but with the addition of haggis. Or eggs benedict or the version with smoked salmon.
Busy time now...xmas silly season starts here! I'm out tomorrow, Friday and Saturday...going to be a long old December
This thread has had over 14k views.. London the weekend.. I intend to have a massive pair of tits bounced in my boat race. then proceed to get exceedingly drunk.
Went to Sinclairs first, way too busy so went to the Crown and Anchor and the cheeky ****ers were serving in plastic pint pots only so only had one. That's why we ended up out of the centre, less packed. Did a good crawl though; Odd in the northern quarter after the H&A, Circus Tavern, down to The Britons Protection, over to the Deansgate, quick one in The Cask, football in the White Lion and mulled wine etc in Dukes. All good. All this chilli talk, I didn't have it last night as she did Spanish chicken, which I've also got tonight, but I'm cooking it this evening to eat tomorrow.
sausage and mash not that it makes a blind bit of difference as i'm riddled with man flu so cant taste or smell for ****.
