Featured Post from Go_slows blog for recipes and general cooking stuff
by , 26-01-08 at 14:49 (Go_slows blog for recipes and general cooking stuff)
The following guide is something I have put together to help provide a starting point for people wanting to cook curries at home. I don’t cook to exact measurements and generally curries are not overly affected if you vary what goes in. For example you may use 2 large onions instead of 3 medium onions or add more or less chilli, its all to taste really.
The first recipe is the way my mum taught me to cook curry. I’m the youngest of 6 children, after raising 4 girls I guess
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Featured Post from Recipes and stuff
by , 31-01-08 at 16:59 (Recipes and stuff)
Your two pheasants, oven ready
2oz unsalted butter
6 rashers of streaky bacon
200ml of chicken stock
50ml port
1tbsp plain flour
1tbsp redcurrant jelly
handful fresh thyme
couple of bay leaves
salt and pepper
Lift the skin from the breasts of the birds (from the neck end), spread the butter in between skin and breast (carefully, the skin will break else). Tie the legs of each bird and lay the thyme and bay leaves over the breast
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