Posts by: Sue501

Hi I have just made a batch a Quince paste and have put it between sheets of baking parchment in an air tight container, how long does it keep, and is this the best way to store it ?

Can any one remember Ainsley Harriotts recipe for croissants cooked with sausages wrapped inside them I can't remember if you pre cook the bangers !!!

Thanks Rosti, thats good news, I hate wasting things.

I wondered if it is ok to reuse Goose Fat after say, roasting potatoes etc. It is the best for crispy potatoes and always seems a waste to discard it,as it's not cheap, what do you do ?

Good luck mcnutty when is your event mines not till July so please let me know how yours goes. Thanks everyone for rthe feed back it is appreciated

It's difficult to find a happy medium the veggies don't eat fish but thats not a problem I think I will do some aubergine and mozarella things with roasted peppers, may be some halumi also. My main concern is quantities!!!!!! And whether to do nibbles to start with would that be too much with the bbq being the main event ??????

That's really helpful thank you I will get a selection I think I will have a trial run to make sure they don't fall apart !! Scary stuff this entertaining especially when it's for your work collegues

I really need some help I have about 35 people coming for a BBQ in July some are veggies I am planning to do the usual salads )pasta Cous cous etc) to go with the cooked stuff but I am unsure of quantities I don't want to over do it but am frightened of not having enough. Also can anyone recommend tasty veggie sausages and burgers that cook ok on the Bar b. Looking forward to your comments, kind regards to all.

A thought just occurred to me Have a million recipes been demonstrated on GFL AND bites yet, and if not what will they do to mark the occasion?

Did Ed Baines say to use Fennel seeds or fenugreek seeds in this recipe??

nyk, if you go to The Hungry Monk website you can get the original recipe from the people that invented it.It is the best banoffie I HAVE EVER tasted. Also its the best restaurant I've eaten in for ages. Cheers.

Would anyone have a recipe for Plum Chutney,The sort that you can keep, not eat right away. Have look on the sight but no luck.

Thanks you guys haven't read anything so amusing in a long time !! Between you lot and your soggy balls and Jenny today having hysterics when Paul told her not to 'TUG It', I think a lie down in a darkened room is called for. Keep it up!! Regards Sue .

I have been given 2 lovely rainbow trout rather than just plain grill or pan fry them, can Ross suggest a recipe to liven them up? Thanks Sue.

Well, I agree with relishmamma, I like the banter between them, i'ts a refreshing change, good simple tasty food that we can all make.
Plus theres something about that Cockney sense of humour that I personally find very appealing, and hands up, I think he's very tasty!!

Hi Martino, You certainly know your sausages! Thankyou for the suggestions I am going to have great fun experimenting.
At this moment in time the cold white wine and tasty pieces cut into mouth sized delicious bites sounds just about perfect, can't wait to get home.
PS I'm glad to hear that they last for such a long time, as the market only comes once a year!! Chow x Sue.

I could do with some ideas, I bought some excellent dry cured sausages at a French Market at the weekend, they are made from Wild Boar, a dryed herby one and a duck and something !!? They are all lovely as an antipasti with olives etc but what else can i do with them? Also how long will they keep, and finally should they be kept in the fridge? Regards to all Sue.

A question for Mike, Is it possible to make chinese style Crispy Duck with a wild duck such as Mallard? If yes a recipe would be useful. Thanks Sue.

Hey Nick don't get MAD get EVEN send Keith some samples of THE best, and soon he will be singing your praises.

Right thats me off to the grocers, I wonder if it will get rid of my heartburn, thanks to you all. Sue

Thanks Frexy, Do you crush em first or put them in as they are? Sue.

How do you make Fennel tea? Also can you buy it, and where from?

Thanks Jen,
Sorry to hear of your poorly child and disturbed night Hope he or she is feeling better. I'll give the fryed version a go and if I'm up all night i'll only have myself to blame, hoprfully if the fats hot enough it will kill any nasty bugs !!!! Sue.

We had a really tasty haggis last night, it was lovely, but theres loads left over. Is it safe to reheat it ? As they are cooked already and then reheated to serve I wondered if you can safely do it again. Thanks Sue.

It sometimes pays to be cheeky, I joked that if he couldn't keep his appointment with us because he was out on the fishing boat, he would have to turn up next time with a peace offering, well he's an honourable man and a sack of them were on the door step this morning caught last night, how fresh is that! trust me they will be relished to the max! Thanks again all, Sue.