theoldlibrarian wrote:The following is one of my favourite snacks and I don't want anybody commenting about untill they try it.
Jam and Cheddar sandwich.
Place 1 slice of white bread in toaster and lightly toast
remove when toasted and lightly butter
spread jam over butter
slice cheese and place slices on bread
saw in half and enjoy
chris.ph wrote:get a bloody big steak show it the frying pan from the other side of the kitchen, wack it on a plate and muller it
or on a friday lift phone and ring for a large mixed doner kebab(i keep getting xmas cards off them )
Grymm wrote:Ooooh bacon badger(no badger are harmed during the recipe)
8 - 10 oz bacon pieces
1 onion, finely chopped
for the pastry
9oz self-raising flour
4 oz shredded suet
1/2 level tsp salt
About 8 tbsp cold water
Heat the oven to 200°c (approx 400°f) gas mark 6.
Remove any rind and bone from the bacon and cut the lean meat into small pieces. Put them in a bowl, add the onion mix well and lightly fry.
To make suet pastry
Put the flour, suet, salt and parsley in a bowl and mix to a soft but not sticky dough with the water. Roll out on a lightly floured surface to a rectangle about 16 by 12 in.Brush the edges with water.
Spread the bacon/onion mix scatter on a little shredded sage and a twist or 2 of black pepper (Should be 'nuff salt in the bacon) over the pastry 2finger width shy of the edges. Loosely roll up the pastry like a Swiss roll and seal the ends firmly.
Put onto a piece of greased foil and cover loosely. Place on a baking sheet and bake in the oven for 45 minutes. Open the foil and cook for a further 15 minutes to allow the top to brown. Cut in slices and serve hot with buttered greens and an onion gravy. A good ribsticking winter warmer.
Variants include putting a fine chopped or grated and squeezed tattie in the filling or putting the sage in the pastry. All measures are approx as I tend to do it by sight.
The old way was to wrap the bolster shaped pudding in a floured cloth and boil it for about 2 hours but the oven method works well.
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