Quote:
Originally Posted by Tex
Ham shank and peas- i would love the recipe for this as my mum used to cook this for us every week. Also a recipe for sage and onion stuffing which i vaguely remember but never get the same taste to. I remember the oven came into the recipe after but have tried to get the same taste but never achieved it.
|
I sometimes make my own stuffing......it is easy.
A couple of slices of bread.......made into breadcrumbs(stale bread is best)
A chopped shallot sweated in a little chicken stock until soft, a couple of pinches of dried sage(more if you use fresh sage...dried sage has a more intense flavour, that's why you need less) a pinch of dried parsley(optional)
a little salt and pepper to taste. Mix well.
Add some chicken stock to make a sloppy paste(or I use the juice from a pork joint......put the mix into an oven proof dish and cook in the oven at the bottom for 20 minutes...if the stuffing looks like it is drying out, add a little more stock.
I like my stuffing to be soft....I hate those golf balls of stuffing.