equal weight raspberries or strawberries to jam sugar. Leave in bowl covered for 48hours. Put in a pan and on heat to melt sugar, boil for 8 mins which should get you to a set. Pot in sterile jars.
You will not taste a fresher jam than this. _________________ Guy, Ellie, Topaz, Catja and in memory Barley
Beauty from Structure
www.epagneulbreton.org.uk
This recipe works equally well with either salmon or tuna steaks.
Quantities given are for two.
Place salmon/tuna steaks in suitable dish.
Squeeze a half lime and quarter lemon over fish.
Crush a small piece of fresh ginger (a garlic crush works well for this) onto the fish.
Add zest of lime and a dessert spoon of sweet chili sauce.
Season with black pepper.
Turn fish to mix ingredients and leave flesh side down to marinade for about 15 minutes.
Heat a good quality oil (I use Mellow Yellow rape seed) and cook skin side down for a couple of mins' turn and cook for a further couple of mins. (adjust times to suit your own preference/size of steaks.)
Enjoy with a well chilled Rose' such as Cassillero del Diablo, Fetzer Syrah or Tagus Creek _________________ Lin, owned by Rudi and Copper the Brittanys & Zac the Springer.
Ingredients: 1 whole leg of lamb
Large pot of plain yogurt
Jar of mint sauce
Mix yogurt and mint sauce to taste
Stab lamb to bone all over, place in large container
Pour yogurt/mint sauce mix over lamb, (work some into stabbings) leave to marinate for at least an hour (turning to ensure equal marination) if you can leave it longer all the better
Wrap in foil and cook on barbeque according to weight, turning to ensure even cooking.
If the weather turns cr-- just roast in oven.. serve with your favourite veg/salads.. and a nice bottle of something..Enjoy _________________ Lin, owned by Rudi and Copper the Brittanys & Zac the Springer.
Ingredients
Leg of lamb
3 tablespoons of redcurrant jelly
6 tablespoons of red wine
1 teaspoon of dried rosemary
Make a glaze for the lamb by bringing the redcurrant jelly, red wine and rosemary to boil. Simmer for 5 minutes to reduce.
If roasting, brush glaze over lamb, use excess to baste during cooking.
If barbequeing, add some red wine vinegar to glaze. Place lamb in suitable container, pour over the glaze, turn to cover evenly and leave for an hour (longer means better ) turning occassionally.
Wrap in foil and cook on barbeque.
Serve with veg/salad of your choice and the remainder of the wine, if you haven't already drunk it while lamb was cooking
Be warned, the glaze makes a horrible mess of your roasting pan, so best to line with foil _________________ Lin, owned by Rudi and Copper the Brittanys & Zac the Springer.
Posted: Sat Sep 06, 2008 5:43 am Post subject: Trout
Trout fishing has alot to do with our Breton...they love coming with us fishing with Gaston pointing etc
Would anyone have a recipe for bottling trout, please. We would like to try doing a few this year. _________________ "...amitie, respect mutuel et amour..."
2tbsps oil, 1/2 cup peanut butter, 1 cup water, 11/2cups whole wheat flour, 11/2 cups white flour
Preheat oven to 350F. Add flour one cup at a time forming a dough. Knead well and roll out to about 1/4 inch thick, cut into 3 to 4 inch pieces or use a biscuit cutter. Bake for 20 minutes on an ungreased tray. _________________ "...amitie, respect mutuel et amour..."
Recently bought a secondhand food dehydrator after talking to my friend who uses one for making her own show bait etc...
I do not bait my dogs, but I do like to have a little treat for them every so often...I can see that the dehydrator ($30NZ) will soon have more than paid for itself and I share the spoils with sister for her dog ...it takes quite a while to dry out the liver and meat slices (cannot give exact time because I didnt time the operation) but you can do heaps at a time...what a marvellous invention...
_________________ "...amitie, respect mutuel et amour..."
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum
FAQ
Search
Memberlist
Usergroups
Join! (free) 
Profile
Log in to check your private messages
Log in
