Quote:
Originally Posted by Margaret Pilkington
Today I have made a roast of Belly Pork....the crackling was crisp and golden.
I took the meat out to rest mid afternoon and the juices just ozzed out...... they set into a golden brown jelly.......I have saved this for my toast in the morning.......it will be lovely. I made my home made stuffing, and because I had some chives that were looking just a bit sad...I snipped them and put them in my stuffing too.
I don't really work from recipes, all the cooking I learned was by watching my Grandma.
They are all good plain 'stick to you ribs' foods.
Though I can make a very passable chicken and mushroom risotto.
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That sounds delicious! I was also taught to cook by my mum and my grandma, but I do have a soft spot for Jamie Oliver!
I had a lovely lunch today at the Spread Eagle at Sawley, but I think I might be going a bit off thread here.