Hi Jerry - how many apple recipes can you find for me? I've got 14 trees laden with fruit that the wasps are eating and I would rather they didnt. I want a nice apple cake recipe please plus anything else you can find (jam, chutney, anything to preserve them). If you want apples for testing the recipes, come and help yourself!
Sorry, I've only just picked this up. I'll have a think and let you know... J
Try this out: http://www.cookipedia.co.uk/wiki/index.php/Dried_apple_slices Chef
pastry recipe for meat pie
Hi, I want to cook a meat pie to be served with mash. Ideally as an individual portion and possibly something that looks like a pork pie i.e. not served in a dish, so it needs to be able to stand up by itself. Not too concerned if it is better served in a dish but its just on my wish list.
So, I am looking for a pastry recipe that will be best suited for this.
Hi Jeremy
Give this a try, it's just the pastry recipe, not the pie, but it'l give you a starting point. Pork pie pastry Chef
Gooey Butter Cake
Hi, I'm looking for Gooey Butter Cake. We used to get it in St. Louis, Missouri when I was a kid. I'd like to make it from scratch. Thank you
I recently ordered and ate Confit of Lamb in a Pub. It came served on a bed of roasted roots, including diced beetroot, parsnip etc and little else. It was wonderful - all were agreed. I even asked the Chef how he cooked it. He told me that it was easy and that it was cooked in goose fat. I've googled the recipe but nothing there actually fits the bill. It was obviously cooked long and slow - but help! what cut? (shoulder probably, but there was no fat) It didn't look like any cut I recognise, and my companions didn't leave it long enough on the plate to even consider the question. I love this kind of food, any time of the year - but particularly now when there's a chill wind blowing from all angles. All suggestions welcomed.
Spottyburbot, I would take a look at Jamie Oliver's 4 hour slow roast lamb. You'll see the finished dish photo has virtually no fat, yet the original joint (shoulder) had plenty to start with. All of the fat and sinews melt away when it's cooked for this long. Just drain off any fat before serving. You could always add plenty of root vegetables to this though I would leave them whole or halved due the the length of time it's cooked for. The other one to try is the Lamb tangia, which I think is nicer. Chef 12:35, 30 December 2008 (UTC)