The Greater Taste Christmas Dinner Special
Food
So Did any of ye do these recipes for christmas ???
Forum Activity for @georgiana-fitzherbert-grace
The Greater Taste Christmas Dinner Special
Food
Hello people (sorry for yesterday but I was in a rather messy situation at home so I couldn't do it that day)Any way I am going to give ye my favourite dinner recipes for christmas so let's startSo for the turkey a French recipe which is quiet traditional (also check out my first The Greater Taste for a nice juicy turkey)Farcie Dinte Rtie aux Marrons et aux Pommes(Stuffed Roast Turkey with Chestnuts and Apples)Ingredients:1 turkey (about 2.5 to 3kg) with giblets and trimmingsFor the Stuffing:400g pork belly300g pork fillet, dicedturkey giblets and trimmings, roughly chopped2 shallots, finely choppedleaves from small bunch of thymesalt, freshly ground black pepper and mixed spice, to taste50ml brandybutter and groundnut oilFor the Garnish:2 apples400g chestnuts, baked and peeledcelery saltMethod:Heat about 2 tbsp butter and 2 tbsp oil in a deep frying or saute pan. When hot add the turkey liver and quickly fry for 1 minute before adding the shallots. Sweat these gently for 2 minutes then stir in the thyme leaves and season with salt and black pepper. Take off the heat, pour in the brandy then set alight and flamb.Once the flames have died down turn onto a plate and set aside to cool. In the meantime, combine the remaining giblets (do not add the neck and trimmings) and the pork belly in a food processor and coarsely blitz together. Add the cooled liver and shallot mix and blitz again to combine. Season well then incorporate the diced pork fillet. Now add 100g of the chestnuts and blitz gently, so that the ingredients mix well, but the chestnuts do not break up too much.Use this stuffing to stuff the neck and body cavity of your turkey then close the openings with wooden cocktail sticks. Place the bird (sitting on its side) in a cast iron casserole with about 1 tbsp butter and 2 tbsp groundnut oil that's just large enough to hold it then chop the bird trimmings (neck, wing tips, feet etc) and arrange these in the dish, around the bird. Cover with a tight-fitting lid then transfer to an oven pre-heated to 180C and cook for 20 minutes. After this time, turn the turkey onto its other side then return to the oven and cook for a further 20 minutes.Once this time is up, turn the turkey onto its breast and cook for a further 20 minutes. Now turn the turkey onto its back and return to the oven. Continue cooking for 40 minutes further, or until the turkey is cooked through. During the cooking time baste with the pan juices every 10 minutes or so, to ensure the bird is moist. Remove the lid for the final 20 minutes of cooking, to ensure the bird colours nicely. Also remove 3/4 of the fat from the pan and replace with water (this will make your jus).Remove the turkey from the casserole and sit on a carving block. Cover with foil and set aside to rest for 20 minutes. Strain the pan juices into a bowl and set aside.In the meantime, peel the apples and use a mellon baller to scoop out balls from the flesh. Melt a little butter in a pan, add the apple balls and the chestnuts and fry gently until just heated through.Skim the surface of the pan juices then strain into a sauce boat. Carve your turkey then remove the stuffing and slice this. Take an oval serving dish and overlap the slices of stuffing down the centre. Arrange the turkey meat around the outside of this then garnish the outside of the dish with the apple balls and chestnuts. Serve immediately, accompanied by the sauce.Now for a ham (green eggs and ham
dr suess) I love ham for Christmas it's a great dish to have on the table as it's a nice juicy dish not as dry as turkeyBaked ham (From Mam and Nan)Ingredients:4lb (2kg) uncooked joint of bacon, smoked or unsmoked1 onion, cut in four2 carrots, roughly chopped2 celery sticks, cut in four1 leek, cut in four2 bay leaves1 spig of thyme2 tbs runny honey4 tbs demerara or light brown sugar4 tbs fresh breadcrumbswhole clovesoranges and cherries for decoration (optional)Method:Stage One: Tie the bacon into a neat shape and soak it overnight in a pan of cold water to extract excess salt.When you are ready to start cooking, drain the bacon, replace it in the pan and cover it with fresh water. Bring to the boil.Discard the water and rinse out the pan.Put the bacon back into the pan, together with the onions, carrots, leek, celery, bay leaves and thyme. Bring to the boil, turn down the heat and simmer for 1 hour and 40 minutes (25 minutes per lb/550g).Stage Two: At this point the bacon is cooked. Allow the joint to cool for a few minutes before carefully removing the rind and some of the thickest fat.Mix the sugar and breadcrumbs together. Using a sharp knife, cut a one-inch (3cm) diamond pattern over the fat. Rub the honey into the fat and sprinkle the mixed sugar and breadcrumbs, making sure to give an even coating on the top and sides. Stud the centre of each diamond with a clove.Preheat the oven to 220C/425F/gas7. Place the joint in a roasting tin and put it in the centre of the oven for 10-20 minutes until the fat is crisp and brown. Remove it from the oven and let it settle for 10 minutes before carving.This baked ham recipe serves 6-8. Preparation 25 mins plus overnight soak. Total cooking time 2 hrs.Or if you want a nice chicken recipe which is absolutely gorgeous (p.s. I'm cooking all of these for Christmas as I have a big family (of 40) thank god Imore than 3 ovens in the house)Irish chicken (yet again another from mam)3 lg. whole chicken breastsSalt and pepper1/2 c. all purpose flour1/4 c. butter1/4 c. vegetable oil1/2 lb. fresh mushrooms, sliced1 c. canned chicken broth1/2 c. Irish cream liqueurMethod:Skin and bone chicken breasts. Place each breast between two sheets of wax paper. With flat side of a wooden mallet, pound breast to an even 1/4 inch thickness. Sprinkle each breast with some salt and pepper, then dust both sides of breasts with some flour. Reserve 2 tablespoons flour for the sauce. In a large skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon oil. Saute chicken breasts, a few at a time, until golden brown, adding more butter and oil as needed. Remove breasts to plate as they brown. When all breasts are browned, add mushrooms to skillet. Cook until just tender. Stir in 2 tablespoon flour until well mixed. Gradually stir in chicken broth. Cook until sauce thickens stir in Irish Cream Liqueur and heat until sauce bubbles. spoon some sauce on top. Pass remaining sauce separately. Garnish with watercress, if desired. Makes 6 servings.Ok so a nice few side dishes for dinner would be:PeasVegPotatoesStuffingSome soup (maybe)BreadRoles ( or some of ye might call bread roles)Drinks to serve for dinner:Ok so every one has to have drinks for dinner so heres my recommendations:Kids:Fizzy drinksWaterJuiceMilkAdults:Baileys (great with Christmas dinner)BrandyWhiskeyRed wineWhite wineChampagneCognacFizzy drinksWaterFizzy waterAnd for my favourite part dessertsOk so desserts are absolutely my favourite bit of dinner now then shall weApple tart ( favourite of mine thank you Mammy for your recipe) and this is not your american apple pie this is the Almighty APPLE TART of the average Irish countryside225g/8oz plain flour, plus extra for dusting2 tbsps icing sugar100g/4oz butter2 large egg yolks900g/2lb Bramley cooking apples100g/4oz golden caster sugar tsp ground cinnamonGood pinch ground cloves1 tbsp milkMethodSift the flour and icing sugar into a bowl. Using a round-bladed knife, work in the butter then mix in the egg yolks with two to three tablespoons of ice-cold water, until the dough just comes together.Wrap in clingfilm and chill for at least 30 minutes.Pre-heat the oven to 190C/ 375F/Gas Mark 5.Lightly dust your work surface with flour. Divide the pastry into two portions -- one slightly larger than the other -- then roll out the larger piece until it's about 30cm/12in in diameter.Use to line a 20cm/8in pie dish or 23cm/9in flat plate, gently pressing into the corners.Knock the sides with a round-bladed knife to give a decorative finish and place back in the fridge to chill while you peel, core and slice the apples.Place them in a large bowl with all but one tablespoon of the caster sugar plus the cinnamon and cloves. Mix together.Take the pastry out of the fridge, brush the edge with a little milk, then pile the apple mix into the lined pie dish.Roll out the second piece of pastry into a circle slightly larger than the pie dish and use to cover the apples. Press the edges together to seal, then use a sharp knife to cut away any excess.Crimp the edges of the tart with a round-bladed knife and, using your fingers as a guide, roll out the pastry scraps and cut into leaf shapes.Brush with milk and stick on top of the pie. Brush the pie with milk and sprinkle over the rest of the sugar.Bake for 25-30 minutes, then reduce the oven to 180C/350F/ Gas Mark 4 and bake for 20-25 minutes until golden brown.Cut into slices to serve.Lovely topped with creamAnd next a deliciousMelting Chocolate Pudding (Thank you Nan)Ingredients150g self-raising flour4 tbsp cocoa powder50g ground almonds100g dark chocolate , roughly chopped200g caster sugar175ml milk50g butter , melted1 eggSAUCE150g dark muscovado sugar3 tbsp cocoa powderTo make the chocolate sponge pudding, heat the oven to 180C/fan 160C/gas 4. Mix the flour, cocoa powder, ground almonds, chocolate and sugar together. Then stir the milk, butter and egg together and mix into the dry ingredients. Spoon into 6 individual ramekins or ovenproof dishes.To make the sauce, mix the sugar and cocoa powder and gradually stir in 300ml boiling water. Spoon this over the sponge mixture.Bake the puddings for 20 minutes. Lower the oven temperature to 170C/fan 150C/gas 3 and cook for a further 10 minutes until the sponge feels firm to the touch - the sauce will be lurking underneath. Serve straight from the oven with cream.And for some more recipes check the food section of the forum for my Christmas treats on "The Greater Taste"PLEASE leave a comment on how yours went if you though it was very helpful and if you like itAu RevoirMarie G.Merry Christmas to you all and a happy new yearI send my love To you your all my dears
updated by @georgiana-fitzherbert-grace: 06 Oct 2016 06:16:59AM
The Greater Taste (day3 part 2)
Food
Hellooo Girls and boys ladys and gentlemenSo today I've decided yet again another sweet( ok ok I know I have huge sweet addiction but who wouldn't with these recipes) so let's get started I've decided on some pastries which would be nice if your having a few guests over or for Irish people (don't know about other countries) this would be a nice little celebration treat for your teens and kids who finished school todaySoooo let's start.....Cream horn Ingredient. Quantity1. Shell Cream Horn 62. Whipped Whipping Cream 6 ounces3. Chocolate Sprinkles 1/2 ounceInstructions1. Prepare Whip the whipping cream and place it into a pastry bag that is fitted with a medium startip.2. Fill Insert the tip into the larger opening of the shell and squeeze the bag until the cream almost reaches the small opening. Finish off both ends with a decorative rosette of whipped cream.3. Garnish Dip each end lightly into chocolate sprinkles.My comment: these were a lovely treat and quiet nice for a small snack for kidsApple studel <33333 Ingredient Quantity1. Flour (All purpose) 8 ounces2. Salt 2 grams3. Butter(Clarified) 3 ounces4. Lemon Juice 1 teaspoon5. Water 4 - 4 ounces6. Apple Filling 20-24 ounces7. Almonds(roasted - ground fine) 2 ounces8. Powdered Sugar 1 ounceInstructions1. Clarify Melt the butter in a flat bottom pan using medium heat. Reduce the heat and cook away the water slowly, without burning the butter. Pour into a small bowl to cool and set aside. The cream floating on top of the clarified butter is used in the dough.2. Dough Place the flour, salt in the food processor. Skim the floating cream from the dish with the clarified butter and add. Bend these ingredients; add the water and lemon juice. Pulse the processor until a dough ball forms. Turn out onto a floured board and work into a smooth dough piece. Cover and allow it to rest an hour in the refrigerator.3. Prepare Prepare a sheet pan with a silicone mat. Lay a clean sheet of paper (or cloth) along the pan to stretch the strudel dough on. This will help you roll the strudel once complete. Butter a strip on the pan liner where the strudel will be when complete. See slide show for better understanding.4. Stretch Stretch the strudel dough as directed in the Step-By-Step slide show.5. Filling When making the Apple Filling, pay attention to reducing the liquid so that it is not to wet. Place the filling on the strudel dough as directed.6. Roll Use the sheet of paper to help roll the strudel into a tight log. Butter the outside and score with a sharp knife.7. Bake Bake in a 400 F preheated oven for 30 minutes. Pay particular attention to ensure a nice golden brown crust has developed. Brush any remaining butter on the surface after baking.My comment: a favourite childhood treat for me I absaloutly love them have a try and you will see there gorgeousOk time for a petit four recipe (yumm)The diamond walnut Ingredient Quantity1. 9" x 12" Chocolate Jelly Roll Cake 12. Chopped Walnuts 2 ounces3. Pink Buttercream 5 ounces4. Triple Sec Syrup 1-1/2 ounces5. Pure Ganache (Melted) 3 ouncesInstructions1. Prepare The jellyroll cake must be baked with the chopped walnuts sprinkled onto the batter. Grease and line the 9x12 pan with parchment paper. Spread 12 ounces of batter evenly across the pan, then sprinkle with walnuts.Bake then freeze.2. Slice Using a tranche board as a guide, cut the cake into 2 - 4" x 12" strips. Leave the paper on the bottom.3. Spread Using a spatula spread the pink buttercream onto one of the cakes. Top with the other cake face down. Using a second tranche board press down firmly. (Both top sides should be on the inside. Both papered sides on top and bottom.) Reserve buttercream for Step #74. Brush Remove the paper from one side and brush cake with half the syrup. Using the second tranche board, flip cake upside down. Remove other paper and brush the top with the remaining syrup. Chill.5. Finish Using a spatula hide the crumbs with a thin layer of melted ganache. Chill. Smooth on a second layer of melted ganache. Store until chilled to cut.6. Cut With a hot dry knife trim the long edges (1/4 inch) Discard the cut off. Wash and dry knife after each cut. Next slice the cake down the center into two even strips. With a hot dry knife cut at a 45 angle across both strips, at one inch intervals, to yield diamond shaped petit fours.7. Garnish With a pastry bag and a small star tip, garnish each diamond with a rosette in the center.My comment: a great little treat for after dinner gossip and such and such lovely taste and very fineOK PLEASE LEAVE A COMMENT ABOUT WHAT YOU THINK AND HOW YOURS WENT PLEASEAu revoirYours truly and merrilyMarie G.
updated by @georgiana-fitzherbert-grace: 06 Oct 2016 06:16:59AM
The Greater Taste (day3 part 1) breakfast
Food
Helloooo people and good morning (it's now 8:35) so why don't we get stared on a favourite of mine18th century hot Chocolate260 grams (9 ounces) unsweetened chocolate65 grams (2 1/4 ounces) sugar60 ml (2 fl. ounces) heavy cream (whipping cream)some whipped creamLiqueur (optional)DirectionsMelt the chocolate in the top of a double boiler.Dilute with 1/4 cup of hot water while stirring with a whisk.Add 1 liter of boiling water and bring to a boil.Remove from heat. Add sugar and stir until melted.Add liquid cream and stir.If desired, 20 ml of your favorite liqueur may be added (e.g. Chartreuse, Grand Marnier, Cointreau).Pour into cups and top with whipped cream.Enjoy!Share this!
updated by @georgiana-fitzherbert-grace: 06 Oct 2016 06:16:59AM
The Greater taste (day2 part 2) Christmas treats
Food
Hello again I feel super generous so I am giving ye another favourite of mine CALISSONS yummy I love these and as having French grandparents so I love French cuisine since I could remember having my grandmother as a child I felt blessed as she cooked every thing from macaroons to petit fours so sweets are a special recipes for me so let's get cooking...Calisons <333Calissons With Meringue RecipeMost of the worlds supply of Calissons a unique almond paste candy comes from Aix en Provence. Most visitors to Aix come away with a penchant for the distinctive candy. Theyre hard to find, but taking the time to make them from scratch is worth the effort.Cooks note: This recipe uses raw eggs. Children, elderly people, pregnant women, and anyone with a suppressed immune system should avoid this food.Ingredients:2 oz crystallized melon, diced1 oz candied orange peel, diced3 tablespoons Amandine liqueur3 tablespoons orange flower water2 eggs, separated4 oz superfine sugar3 oz ground almonds10 oz heavy cream2 oz superfine sugarPowdered sugarPreparation:Soak the melon and orange peel in the Amandine and orange flour water overnight, and then drain. Discard the soaking liquid. Line a tray of oval-shaped candy molds with plastic wrap and set aside. Cream the egg yolks, 4 oz sugar, and ground almonds. In a separate bowl, beat the heavy cream until soft peaks form. Gently fold the whipped cream and plumped fruits into the egg mixture. Fill candy molds with the nougat batter and freeze until the candies are firm.In a separate bowl, beat the egg whites until soft peaks form, and gradually add the remaining 2 oz of sugar. Continue beating until stiff peaks form. Line a baking sheet with parchment paper and pipe the egg whites onto the paper in the same size and shape of the oval candies. Bake in a 200 degree oven for 90 minutes, until crisp. Serve each calisson topped with a meringue and sprinkled with powdered sugar.My comment: well these are a very rare recipe to get in France as you can usually only find them in one area (of which name I forgot) so these were lovely and absaloutly delicious and prefect for the holidays so PLEASE tell me how they went and your opinion PLEASE PLEASE so see you soon and I hope to hear how they went TAyours sincerelyMarie G.
updated by @georgiana-fitzherbert-grace: 06 Oct 2016 06:16:59AM
The Greater Taste (day2) Christmas treats special
Food
Yes they were they were absolutely delicious I especially loved the trifle
The Greater Taste (day2) Christmas treats special
Food
Helloo ladies and gentlemen. Welcome to today's recipes we are going to make French Christmas cookies, gingerbread trifle and French Christmas chocolatesThe Christmas cookiesIt's a simple and sweet treat for our teeth let's get ready and cook...1/2 c. butter3/4 c. sugar1/2 c. honey2 egg yolks1/4 c. milk1 tsp. vanilla3 1/2 c. sifted cake flourCream butter until soft, add sugar and beat. Add honey and egg yolks. Add milk, vanilla, and beat. Add flour gradually. Beat after addition. Chill dough. Roll out and cut. Bake 10 minutes at 375 degrees. Cool and frost with white or chocolate icing.My comment:Yumm they were delicious and a great batch for kidsGingerbread trifleWhat you'll needFOR THE GINGERBREAD:1 1/2 teaspoons baking soda2 1/2 cups flour1 teaspoon ground cinnamon and1 teaspoon ground ginger1/2 teaspoon salt1/2 cup butter, slightly softened1/2 cup sugar3/4 cup dark molasses2 large eggs, at room temperature3/4 cup buttermilkFOR THE VANILLA CUSTARD:9 large eggs3/4 cup sugar and1/4 cup flour3 cups whole milk1 1/4 teaspoons vanilla extractFOR THE FILLING AND GARNISH:3 (12-ounce) packages frozen unsweetened raspberries, thawed and drained1 cup chilled heavy cream3 tablespoons sugar and2 teaspoons confectioners' sugar1/2 pint fresh raspberriesMake the Gingerbread: Heat the oven to 350. Generously grease and flour a 9-inch round cake pan. In a small bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt.In a large bowl with an electric mixer set on medium-high speed, beat the butter until it's soft and creamy, about 1 minute. Use a spatula to scrape down the sides of the bowl, then add the sugar and molasses and beat again until the mixture is well blended and fluffy, about 2 minutes more. Add the eggs one at a time, beating 30 seconds after each addition. Slowly pour in the buttermilk and beat well. Reduce the mixer's speed to low and slowly add half the flour mixture to the bowl and beat until blended. Repeat with the other half.Pour the batter into the cake pan and bake until a wooden toothpick inserted into the center of the cake comes out clean, about 45 minutes. Let the cake cool completely on a wire rack, then cover it tightly with plastic wrap until ready to use. It can be stored in the pan at room temperature for up to two days.Make the Custard: Divide the egg yolks and whites by carefully tipping each yolk back and forth between the shell halves, letting the whites spill into a bowl. Place the yolks in a separate bowl. In a large bowl with an electric mixer set on medium-high speed, beat the yolks and sugar until the mixture is pale yellow and thick, about 2 to 3 minutes. Reduce the speed to low and beat in the flour.In a medium saucepan, bring the milk to a boil. Slowly pour half the milk into the egg mixture and beat until blended then pour the mixture into the remaining milk in the pan. Over medium heat, bring the ingredients to a boil while whisking constantly. Allow the custard to boil for 1 minute as you continue to whisk. Remove the pan from the heat and stir in the vanilla.Let the custard cool slightly, then cover its surface with a piece of plastic wrap to prevent a skin from forming. Let the custard cool completely, then refrigerate it until ready to use (up to three days).Assemble the Trifle: In a medium bowl, toss the thawed raspberries and sugar. Remove the gingerbread from the pan and use a serrated knife to slice it into four equal wedges. Turn each wedge on its side and slice it into three equal pieces. Stack them, slice the pile in half, and cut off 1 1/2 inches from the tips, reserving the pieces.Arrange a layer of six cake wedges over the bottom of a 2 1/2-quart bowl. Fill the center with a few of the trimmings. Spoon and spread 3/4 cup of the raspberry mixture over the cake, then top the fruit with 1 cup of custard. Repeat the layering three more times with the remaining ingredients. Cover the bowl with plastic wrap and refrigerate it for at least 3 hours to let the flavors meld (the dessert can be stored overnight).Before serving, make the whipped cream. In a medium bowl with an electric mixer on medium-high speed, whip the cream with the confectioners' sugar until soft peaks form, about 3 minutes. Use a spatula to spread the whipped cream on top of the trifle, and garnish it with the fresh raspberries.My comment:A great dessert for the Christmas dinner absaloutley lovelyHope it turns out good for yeThe French Christmas Chocolate Candy12 oz. pkg. chocolate chips1 c. chopped walnuts3/4 c. Eagle Brand Milk1 tsp. vanilla1/8 tsp. salt2 or 3 bottles chocolate sprinklesMelt chocolate chips over medium heat, stir in nuts, milk, vanilla and salt. Cool 5 minutes and shape into 2 inch balls and roll in chocolate sprinkles. Makes about 50 pieces of candy.My comment:It was a lovely little treat unfortunately I had only one because the greedy pigs that live with me decided they were going to have the rest of the batch but other than that it was an absaloutly lovely treat for Christmas day in teh sitting roomHappy cooking TAYour sincerelyMarie G.
updated by @georgiana-fitzherbert-grace: 06 Oct 2016 06:16:59AM
The Greater Taste
Food
Hello all and firstly merry Christmas to all and now this is my first blog on my passion of cooking I love cooking so I will include French recipes Irish Chinese and such in this blog every few days so to beginI love turkey or chicken with christmas dinner so let's have frnwch traditional turkey recipeRoasted Maple Orange Glazed TurkeyThis roasted turkey is the perfect main coarse for a special occasion or gathering. Try serving it with Roasted Sage Potatoes and Orange Vinaigrette Glazed Beets.Cook's note: This speed-roasting method requires that the turkey is cooked for 10 minutes per pound - adjust accordingly for your bird.Ingredients:3 white onions, quartered2 stalks celery, cut into 2-inch pieces3 carrots, peeled and cut into 2-inch pieces1 13-14 lb turkey, rinsed and patted dry1/4 teaspoon ground black pepper3 tablespoons chopped fresh thyme3 tablespoons chopped fresh sage4 tablespoons (1/2 stick) butter, softened2 tablespoons olive oil1/2 teaspoon salt1/2 cup pure maple syrup1/4 cup orange juice1 teaspoon orange zest1/3 cup dry white wine2/3 cup chicken stockPreparation:Preheat an oven to 450F. Combine the onions, celery, and carrots and place them along the sides of a large metal roasting pan. Place the turkey in the center of the vegetables. In a small bowl, thoroughly mix together the pepper, thyme, sage, and butter. Cut a few 1-inch slits in the turkey skin, and gently spread the herbed butter under the skin. Rub the turkey with the olive oil and sprinkle with salt. Roast uncovered for 20 minutes.While the turkey begins to roast, stir together the maple syrup, orange juice, and orange zest. Once the turkey has roasted, uncovered for 20 minutes, glaze it with the maple-orange mixture and loosely tent foil over the bird, crimping the ends firmly to the edges of the pan. Roast the turkey for an additional 2 hours, basting it with the pan drippings every 20 minutes. The turkey is done when a digital thermometer inserted in the thigh registers 170F.Remove the roast from the oven and allow it to rest for 10 minutes. Remove the turkey from the pan and tent it with foil to keep warm. Discard the vegetables and then skim the fat from the pan juices. Transfer the skimmed pan juices to a separate bowl. Place the metal roasting pan over medium heat on the stovetop, and then deglaze it with the white wine. After the wine has simmered for 30 seconds, add the pan juices and chicken stock and bring to a simmer. The gravy is done when it has thickened and reduced in volume.This recipe gives a great kick to the original it gives a great flavour and sometimes rather juicyTune in tomorrow for my "Ginger bread trifle"Au revoir
updated by @georgiana-fitzherbert-grace: 06 Oct 2016 06:16:59AM
*Winter* gown from Trefusis Desigsn
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Oooohhh their beautiful !!!!! I love the colours so warm and especially the red