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I had some dods and sods around so I tried a couple of things out. I baked a small gammon joint for about 1.5 hours at 190 degrees having basted it with honey, brownsugar and a touch of mustard and worcester sauce. It was initially covered in foil and then the foil was taken off for the last 20 minutes. I also boiled some sausages (standard, good quality pork sausages) in ale (the rather tasty Gold Miner from the Free Miner brewery - only bottled for the Co-Op apparently) with a bay leaf and some peppercorns, and then reduced the liquour down to make a sauce. I also sweated some sliced Portobello mushrooms and then stuck some thinly shredded Savoy Cabbage on top, seasoned and bunged in some white wine and stuck a lid on the pot. All served up together - I had a craving for a Bavarian food and was just regretting not being able to use bratwurst, weissenbier or make germknodel. The result was just right for a cold November evening - the gammon especially was delicious. The only slight downer was that the reduced liquor was a bit bitter despite adding a tablespoon of good, seedless strawberry jam. I'm not sure if this was a result of the ale or whether it's because of the peppercorns. Err, that's pretty much it. Simon
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