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Wow

Alf

Alf

Gone but not forgotten. R.I.P.
Seeing that 15 members are on line WHO'S DOING THE SUNDAY ROAST

Some thing before you go.

The Biscuit Tim, PG Tips,OXO Cubes, Crumpets, PIKELETS, Muffins, Custard, Jelly Babies, Soldiers, KIT KAT, Ribena, Heinz Tomato Ketchup, Fray Bentos Steak & Kidney Pie(Oval Can) DRIPPING, Trifle, Branston Pickle, GRAVY, MARMITE.

It also has Welsh Rarebit is it English not sure but read this.

https://en.wikipedia.org/wiki/Welsh_rarebit



From Eating for England , The Delights and Eccentricities Of The British At Table. out now

Now get back to the Sunday Roast:D
 
Alf, as you're the cook in your house, how come you've got time to check on the rest of them? :P
 
Quite right Oisin, just having a break. The Roast is done (Beef today) the Lady is just back from walking the Dog and she's got the Yorkshire going but the SMOKE ALARM has just gone off its going now, here she come's to cover it up to stop it, you should be here. Dare not say anything:Aah: Bet its the same with our BRAwimmin most days:D
 
I put the pork in the oven done breakfast got the sunday papers, washed up checked posts drove my hubby to the pub put the stuffing in boiled the veg check posts again just about to put the roasters in then I will pick my hubby up from the pub then I'll put the dinner up clear up all the dishes, then check the posts again.
 
Well Done Marie brill, I've only just got my paper I'll have to sort her out.

Now get the rest of the house sorted:D
 
Welsh rarebit Alf I believe is an English dish in which Cheddar Cheese is generally used, in contrast to the Continental European Fondue which classically depends on Swiss Cheeses and of which Welsh rabbit in its original form was a local variant.

What in Britain is a ‘'Dutch Oven’
 
Just of to prepare the dinner now. No roast I am afraid. A Morocan chicken dish cooked with this season's quince from a local orchard.
 
I might nip over if I wasn't about to see the Royal on ITV 1 Michael, lovely Grub:)
 
We had roast beef for dinner - Desert raspberries with whipped cream -

I would have liked to have tried your Moroccan chicken Michael it sounds interesting
 
  • Chicken quartered or whole, as you wish or about 1lb lamb cut in to bite-size pieces
  • 1 large onion chopped
  • Inch of chopped ginger or 1tsp of powdered ginger
  • piece of cinnamon or 1tsp of powdered cinnamon
  • juice of a lemon
  • generous couple of tbs of chopped parlsey and/or same of chopped corriander
  • 2 to 4 quince (depending on size) quartered and cored. (Do this before adding to the pot or put in water with a little lemon juice until needed or they will go brown. Be careful they can be hard to cut. DO NOT peal and DO NOT remove fluff these add to taste and help thicken the sauce. Often the green grocer has removed the fluff, however, as they think that shiny fruit is the thing)
  • saffron - about half or third of the packet. (Use a teaspoon of tumeric if you don't have saffron but the taste will be slightly different - still nice though)
  • salt and pepper (preferably cayenne or paprika but whatever you have
  • Oil
Heat the oil and brown the meat in a large pan. Remove from the pan and saute the onion on a low heat until soft, say five minutes.
Return meat to pan an all ingredients except lemon juice and quince. (salt and pepper to taste)
(If you think that is too fussy just put the meat and onion into the pot as they are)
Just cover with water.
Bring to the boil the turn the heat down to a low simmer and cover (ie put the lid on the pan.
Cook on a low heat for an hour or until nearly tender (probably longer for the lamb)
Now add lemon juice and quince and put lid back on.
Cook for about another half hour until the quince are soft but not too mushy.
If there is a lot of liquid left remove meat and quince and keep warm while you reduce the sauce an a highish heat.
Serve meat with the quince quaters and pour over the sauce.
if you want it to look posh garnish with parsley or coriander sprigs and a slice or quarter of lemon.

Goes with rice, couscous, or bulgar wheat made into a pilaf but that is another recipe.

Its good to have too much quince as the next day you can remove any sticks of cinnamon top up the liquid with water if needed. Simmer until the quince is mushy; liquidise and serve as a soup.
 
mariew said:
I put the pork in the oven done breakfast got the sunday papers, washed up checked posts drove my hubby to the pub put the stuffing in boiled the veg check posts again just about to put the roasters in then I will pick my hubby up from the pub then I'll put the dinner up clear up all the dishes, then check the posts again.
Click to expand...
I'm surprised you post this for that BRAlot to see. You seem like everything a BARman would want in a little woman.;)

BTW, I thought a Welsh rarebit was a virgin from Tiger Bay. :P
 
Paul some men who enjoy their food happen to be the best cooks my husband for one . . . he loves to cook - it has become hobby - so Michael I will pass the recipe on to him - thank you
 
Beryl, but do these men drop their wives off at the pub then pick them up when the meal is ready... I think not!8)
 
I think I am going to regret stating that I drop my husband off at the pub make his dinner and then go back and pick him up.:rolleyes:
 
My husband doesn't go to the pub - so I don't need to pick him up -

I will have to say the pubs in Toronto are nothing like they are in Britain - not places you would take a lady LOL - However- in the rural areas they maybe much nicer. . .
 
Marie, don't worry chuck, your husband's the envy of many a man. ;)

Beryl, according to the BARmen's code ladies shouldn't be taken to any pub! 8)
 
Paul I thought that was only in Scotland that you didn't take lady to a pub - My dad would take my mom - into what was called 'The Lady's Lounge'
 
Marie, glad to hear it, you're a little cracker. :)

Beryl, that might be true in general but a true BARman only enjoys the company of other BARmen in the pub. Wherever in the world, he believes wimmin (particularly that BRAlot) should be left at home in the kitchen. :P


(My apologies to admin as this is modern thinking, rather than history - I got carried away.:()
​
 
Well Oisin, I hope you never walk into my pub as you'll wait a long time to be served................. Myself and my barmaids, will just be figments of your imagination, so we won't be able to serve you, after all were only fit for the kitchen!!!!!!!!!

I love this argument, I win it hands down everytime. Take heed all you M C pigs.:D
 
Yeah, jude, but being behind the bar serving BARmen, is roughly the same as being in the kitchen. So we'll grant you that much freedom. :tussor:
 
Yep, Honey you go right on beliving that !!!!!!!:na:
By the way does that say Tussor or Tosser on your smilie?:yes: :wink2:
 
jude, I believe it says the former but I will concede that the latter is probably a more apt description of me, although I've been called worse (usually by my wife). :(
 
Marie, will you PLEASE stop telling those BARmen that you cut your husbands toenails, and ferry him around the city. We BRA girls are losing all our street cred.;)
 
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