m551sheridan
Active member
I remember when I first came here a while back that you guys were rolling pretty steady, now I revisit the site and there is hardly dribble out of youz'all.
Was ist los?
Was ist los?
Slowed Way Down
m551sheridan
Active member
i'm up here in Washington state -- temps been warm here tooi don't know about where you are but the heat here seems to be making everyone ornery and a little slower lately.
The Highway Man
Brit Pack 2I/C
Hello dude long time no see, we're starving, whats cooking? 
i don't know about where you are but the heat here seems to be making everyone ornery and a little slower lately.
Sorry to brag Sara but our heat wave is over it's back down to highs 72 to 78 F. those few days in the 90's were murder for us snowbirds. I like Florida but don't want to live there however some say that about our place when the snow flies. You got some nice cool lemonade or ice tea and a shady spot to sit?
m551sheridan
Active member
Elembe
Active member
Haggis I love it, Now i am hungry.whats cooking?
)P
BritinBritain
Per Ardua Ad Astra
Elembe
Active member
lol I love the stuff, that and black pudding, yum.Excuse me while I honk up.
The Highway Man
Brit Pack 2I/C
I love black pudding, especially when its on a full English. 
its also used in a Cumbrian dish called tattie pot.
its also used in a Cumbrian dish called tattie pot.
Elembe
Active member
Never heard of Tattie Pot you will have to send me the recipe.I love black pudding, especially when its on a full English.
The Highway Man
Brit Pack 2I/C
We don't use the lamb just extra beef. and put the black pudding in with the meat so it breaks down into a thick rich gravy.
Ingredients
1lb stewing beef (not braising steak) cubed,1/2 lb breast of lamb cubed (or lamb cutlets - 1 each),Black Pudding Ring,1 large onion - chopped,Couple of good shakes Worcester Sauce,Salt & Pepper,Enough water to cover meats - from the kettle is good,4-5 medium potatoes Sliced
Method
Cut beef and lamb into cubes, add chopped onion and about 1/4 of the black pudding, diced, add salt & pepper and Worcester sauce, then add enough water to cover put a lid on the dish and pop into a 180 oven (160 fan) for 1.5 to 2 hours. Check the seasoning and thicken with cornflour & gravy browning (my grandmother eventually moved to Bisto, said it was tastier so now that's what I do). At this point, put the sliced potatoes on top of the meat (like a Lancashire Hot Pot) add more seasoning to the potatoes. Lid back on and back in the over for another hour or so (check the potatoes after an hour). For nice crispy potatoes, lid off for last 1/2 hour of cooking and during this last half hour add as much black pudding (sliced this time) as you like. You need crusty bread to mop up the delicious gravy.
Ingredients
1lb stewing beef (not braising steak) cubed,1/2 lb breast of lamb cubed (or lamb cutlets - 1 each),Black Pudding Ring,1 large onion - chopped,Couple of good shakes Worcester Sauce,Salt & Pepper,Enough water to cover meats - from the kettle is good,4-5 medium potatoes Sliced
Method
Cut beef and lamb into cubes, add chopped onion and about 1/4 of the black pudding, diced, add salt & pepper and Worcester sauce, then add enough water to cover put a lid on the dish and pop into a 180 oven (160 fan) for 1.5 to 2 hours. Check the seasoning and thicken with cornflour & gravy browning (my grandmother eventually moved to Bisto, said it was tastier so now that's what I do). At this point, put the sliced potatoes on top of the meat (like a Lancashire Hot Pot) add more seasoning to the potatoes. Lid back on and back in the over for another hour or so (check the potatoes after an hour). For nice crispy potatoes, lid off for last 1/2 hour of cooking and during this last half hour add as much black pudding (sliced this time) as you like. You need crusty bread to mop up the delicious gravy.
m551sheridan
Active member
some of youz is really sick puppies............ think I will indulge myself with a pan full of
m551sheridan
Active member
would like to try those..........
I've tried that once, and it was really quite good. :smil:
Elembe
Active member
If you ever get the chance you should try roo, it is very dark red and no fat so pretty healthy for you. Also the burger were lovely.
BritinBritain
Per Ardua Ad Astra
Don't the buggers keep jumping off the plate????:mrgreen:
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