Thought Id start this one going because its rather dead on this board at the moment and I suppose all my usual muckers are either at the Stella tennis event watching Dim Tim (lose again) or at Henly Regatta eating cucumber sandwiches (they wish,...NOT).

Anyway please feel free to just talk to yourself blast away and let it go on any company or subject you wish. Just wish Id thought of this one before.

cheers GF.

Ah! fred it was a good job lycra was not inveted then. My mum told me never to trust a man. Sorry.

(invented).

Oh! dear I forgot to add I prefer men to women so I must have always enjoyed trouble as well.

Er keep this thread clean please. :-))

Yes Sir. I will try to comly to the rules. It would be a first if I manage it. Ha ha!

I am so pleased that you have all managed to spend your Saturday evenings off this site. Hope you have all been wining and dining your loved ones.

Fred1new - 26 Jan 2013 12:17 - 20754 of 20767

PS.

In 1948 the United Nations passed the Universal Declaration of Human Rights, which called for 'respect for human rights and for fundamental freedoms for all without distinction as to race, sex, language or religion'.


You seem to me to have little regard for that declaration.

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Hypocritical post of the week for me.

You seem to take great pleasure in calling another poster Aids, you insult nearly everyone else on this board and you have the brass neck to invoke the UN Declaration. Practise what you preach.

By the way when I said you get on everyone's nerves I was probably wrong, but judging by the responses your posts elicit it's not far from the truth, so apologies for not been entirely correct. the remainder stands.

I was born in 1948 chuckles - just give it a rest for the weekend - enough to read in newspapers and watching the news. Just get to a night club and remind yourself how one used to boogy on and lets all give this a preverbial rest.

3m - you are younger than me ....... anyway, i shall resist the temptation of agreeing with chuckles though i do :-

Good morning cynic - It is not my fault you are an old git. haha!!! Have a nice day - it is persistantly raining here. Makes a change from the white stuff. Nursing a port bad head. hehe.

hope you drank proper vintage port and not the usual LBV rubbish ..... i've still got far far too much of the vintage stuff, even though i sold some last year

rain has stopped here (due west of london) and i believe forecast to be brighter later .... still no golf, so shall do some cooking so i can write up some recipes for my local fishmonger/butcher

It was a good one, decanted and all that jazz - never the less, it, still in copious amounts gives one the head from hell. One never learns. Uggg!!!! You will have to send me some recipies some time.

i have about 30 fish recipes that i can send you - they all work too!

the guy has now asked me to do some meat recipes for him,. so the first is chicken liver pate, followed by one for home-made baked beans to accompany a couple of versions of roasted belly pork


with regard to vintage port, it always helps to have eaten very well ...... also, the lighter ports like sandemans, croft and warre's are likely to be less damaging than the heavyweights like taylors and grahams

Spectacular chicken liver pate - onion/brandy/port/or red wine/garlic/butter/fresh cream at the end and blend. Chill and enjoy. Port Head still not good. Ha!

Sorry, but yours is close to a parfait, and to my taste, far too rich (and sickly)

I'll clutter up the place and c+p my version here - it takes a bare 30 minutes to make from start to finish ......



You will need in the following order -
Food processor
Frying pan with lid or at the very least a splatter thingy

2 x 40 gm Butter
2 Medium onions thinly sliced
2 Large and plump cloves of garlic – squished with a knife and finely chopped
1½ tsp Thyme – dried is fine
400 gm Chicken livers – preferably organic and definitely not frozen!
2 tsp Dijon mustard
½ tsp Chili – Waitrose Crushed Chili is fine, but fresh is better with a different kick
Big glug Brandy or black rum, the latter giving a sweeter finish
Salt + pepper

Melt one of the slabs of butter and add the onions.
Cook over a gentle to medium heat, ideally with a lid on, for about 10 minutes, then add the thyme and garlic.
Cook for a further 5 minutes or until the onions are thoroughly soft.
The onions should be cooked through but still translucent and not coloured – that way they add considerable moisture to the end result.
Tip the whole lot into the processor bowl.

Put the pan back on the hob and melt the second slab of butter.
Add the chicken livers, put on the lid (or cover with the splatter thingy) and turn up the heat.
The livers will splatter and spit, so you have been warned!
Turn the livers occasionally so they cook through evenly, but still slightly pink in the middle, as otherwise they will tend to be a bit dry.
After about 4/5 minutes, add the mustard and chili.
Mix it about and then add the brandy (or rum) and keep stirring.
The mustard acts as a thickening agent.
Let the liquid boil for a couple of minutes to cook off the raw spirit and to reduce it all by say half.
Add salt and pepper.

Tip into the processor bowl and whizz away for just a couple of minutes.
You’ll need to stop a couple of times to scrape away bits from the side.

And that’s it – all finished!
Just scrape into a bowl; let it cool a little and then cover and pop it in the fridge.
You can eat within an hour or two, but as so often, it will be much better the following day.

Spread on toast or crackers and don’t all fight over it!

Assuming you don’t demolish it all in a single sitting, it’ll keep for a further 2 or 3 days in the fridge.


And don’t forget to open a decent bottle of Cru Beaujolais – say a Fleurie or Côte de Brouilly.
The 2010s are terrific if you can still find them.

Sorry cynic, but I am renowned for my Pate. Have you ever made brawn?

nevertheless, try the one above and see what you think.
it's certainly much better if you can get organic chix livers, and it would be an interesting experiment to make it with duck livers

never tried to make brawn
i rather like it, but Beloved might not be too keen on having a whole pig's head in the house, let alone cooked there too!

jambon persille i am allowed to do, even if it does steam out the kitchen for hours!
my butcher smokes his own hocks (also does his bacon and haddock etc etc) and they are not only very flavoursome, but also exceedingly good value

What a lucky girl your beloved is.

3m,

Mother-in-law used to make brawn with pig's head and Trotters.

(Those were the days when mother-in-laws were really mother-in-laws.)

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I cheat and make in with Trotters and Belly pork, it is easier than picking the meat out of the head and the balance of jelly to meat is easier to balance.

Haven't done it for a long time.

(But have learned to cheat a little and more often now, for long low temperature cooking,, use a pressure cooker, it is getting the times approximate is the problem.)

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(I never seen and an inorganic chicken or the liver of one. Do they have feathers.)

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After the tennis is over, going to make spring rolls out of yesterdays Pork and Sauerkraut.

And by the way I can give you 10 years.

So juniors behave.

Okay dad promise to behave.