- Visitors can check out the Forum FAQ by clicking this link. You have to register before you can post: click the REGISTER link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below. View our Forum Privacy Policy.
- Want to receive the latest contracting news and advice straight to your inbox? Sign up to the ContractorUK newsletter here. Every sign up will also be entered into a draw to WIN £100 Amazon vouchers!
Reply to: Culinary triumph
Collapse
You are not logged in or you do not have permission to access this page. This could be due to one of several reasons:
- You are not logged in. If you are already registered, fill in the form below to log in, or follow the "Sign Up" link to register a new account.
- You may not have sufficient privileges to access this page. Are you trying to edit someone else's post, access administrative features or some other privileged system?
- If you are trying to post, the administrator may have disabled your account, or it may be awaiting activation.
Logging in...
Previously on "Culinary triumph"
Collapse
-
I had a pressure cooker but got rid of it, as it's just not the same as cooking summat for 3-6 hours.
-
Originally posted by Cliphead View PostTried out my new pressure cooker - stew in 50 mins, usually takes 3.5 to 4 hours
Get a leg of lamb (anything but New Zealand), remove from the bone and trim the fat, keep in fairly large chunks.
Make a marinade of olive oil, garlic and paprika and coat the lamb chunks and leave in the fridge for however long you want it to marinate.
Finely chop an onion, soften then add the lamb (no need to brown), pour on a bottle of red wine and add a bouquet garni, season.
Cook until the lamb is falling apart, reduce the wine and serve.
It cooks and all that, but I just don't think it tastes as good as the 3 hour stew.
I really don't mind the time as I bung it all together, turn it on and go out walking or something.
Pressure cooking tastes like it - a bit of a 'thinner' flavour somehow.
But maybe it's just me
Leave a comment:
-
Originally posted by Cliphead View PostTried out my new pressure cooker - stew in 50 mins, usually takes 3.5 to 4 hours
Get a leg of lamb (anything but New Zealand), remove from the bone and trim the fat, keep in fairly large chunks.
Make a marinade of olive oil, garlic and paprika and coat the lamb chunks and leave in the fridge for however long you want it to marinate.
Finely chop an onion, soften then add the lamb (no need to brown), pour on a bottle of red wine and add a bouquet garni, season.
Cook until the lamb is falling apart, reduce the wine and serve.
mmmmmm
Leave a comment:
-
Originally posted by norrahe View PostStew season is here.
Get a leg of lamb (anything but New Zealand), remove from the bone and trim the fat, keep in fairly large chunks.
Make a marinade of olive oil, garlic and paprika and coat the lamb chunks and leave in the fridge for however long you want it to marinate.
Finely chop an onion, soften then add the lamb (no need to brown), pour on a bottle of red wine and add a bouquet garni, season.
Cook until the lamb is falling apart, reduce the wine and serve.
Leave a comment:
-
Been quite a busy culinary bee meself, lots of good stuff in season sweetcorn (chowder with smoked bacon and home made stock), beetroot (borscht) and lemons (tarte au citron, exercising my pastry muscles again).
Also made beouf bourgignon as it is a tad wintry this weekend.
Looking forward to next weekend as the farmer whom I get my meat off is back from hols, so stocking up the freezer time.
Stew season is here.
Leave a comment:
-
Originally posted by cojak View PostWell, I've opened and tasted my first batch of jam (blackberry).
Consistency and taste was super - and all made in a (relatively) mess-free way in the microwave.
This week I'm going to tackle apple chutney, and might try to make apple wine as well.
Harvest time again!
Fig and plum chutney for me (waiting for the plums to ripen on a nearby tree)
Leave a comment:
-
Culinary triumph
Well, I've opened and tasted my first batch of jam (blackberry).
Consistency and taste was super - and all made in a (relatively) mess-free way in the microwave.
This week I'm going to tackle apple chutney, and might try to make apple wine as well.
Harvest time again!Tags: None
- Home
- News & Features
- First Timers
- IR35 / S660 / BN66
- Employee Benefit Trusts
- Agency Workers Regulations
- MSC Legislation
- Limited Companies
- Dividends
- Umbrella Company
- VAT / Flat Rate VAT
- Job News & Guides
- Money News & Guides
- Guide to Contracts
- Successful Contracting
- Contracting Overseas
- Contractor Calculators
- MVL
- Contractor Expenses
Advertisers
Contractor Services
CUK News
- Streamline Your Retirement with iSIPP: A Solution for Contractor Pensions Sep 1 09:13
- Making the most of pension lump sums: overview for contractors Sep 1 08:36
- Umbrella company tribunal cases are opening up; are your wages subject to unlawful deductions, too? Aug 31 08:38
- Contractors, relabelling 'labour' as 'services' to appear 'fully contracted out' won't dupe IR35 inspectors Aug 31 08:30
- How often does HMRC check tax returns? Aug 30 08:27
- Work-life balance as an IT contractor: 5 top tips from a tech recruiter Aug 30 08:20
- Autumn Statement 2023 tipped to prioritise mental health, in a boost for UK workplaces Aug 29 08:33
- Final reminder for contractors to respond to the umbrella consultation (closing today) Aug 29 08:09
- Top 5 most in demand cyber security contract roles Aug 25 08:38
- Changes to the right to request flexible working are incoming, but how will contractors be affected? Aug 24 08:25
Leave a comment: