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Post by weefrankie on Dec 15, 2009 19:36:15 GMT
Guys from clyde area coming up for day in februay What should i do,have been charged with making stovies for dinner,shoul i use square,cumberland or carmalised onion and pork,or just put them all in. The other option was a lentil soup with ham ribs please help confused
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Post by guidduglucy on Dec 15, 2009 20:00:02 GMT
I would have the soup any time, lot easier as well
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Post by thepanel on Dec 15, 2009 20:06:28 GMT
Mhhh Lentil soup with Ham Ribs......
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Post by bigfish on Dec 15, 2009 22:29:47 GMT
Hope you have plenty,need the insulation.
Regards Bigfish
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scanny
Forum Member
Posts: 766
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Post by scanny on Dec 15, 2009 22:44:15 GMT
Square it has to be, not steak slice but lorne. My old faithful recipie from work was: 5 litres of diced onion, swede and carrot (onion in firts so it sweats away to nothing. The get a bar of lorne and quarter it and cover the veg base. Peel and quarter nice marris pipers, or slice them about 10mm thick, lay them on top. Fill to the level of the veg with water and cover. Let it steam away for two hours then drain the stock, add some butter, herbs season and a sprinkle of gray, add it back in. Job's a good'un Lentil soup with 20oz of sirloin in for flavour,It will stick to you
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Post by weefrankie on Dec 15, 2009 22:57:57 GMT
Hey chef you are making the home made bread and have to milk a coo for hame made butter the hot stuff will turn out how it turns out ;D
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scanny
Forum Member
Posts: 766
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Post by scanny on Dec 15, 2009 22:59:15 GMT
Nothing like a nice curry to take your mind of the cold Its turning into come dine with me at Martins
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Post by weefrankie on Dec 15, 2009 23:03:21 GMT
enough said,
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Post by borderer on Dec 19, 2009 21:09:16 GMT
best just go fur plain old mince tatties and dough balls and bigga peas mince poured over a thick piece now we are cooking ;D
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Post by underghillie on Dec 19, 2009 23:35:26 GMT
Sounds good to me lads think i'l sneek up the back o the island ;D ;D ;D
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