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Post by Codley V Royal on Jan 21, 2010 17:29:23 GMT
Try slow-cooking a gammon joint- it's really tender. I usually put about an inch of boiling water in the bottom of the slow-cooker, put the gammon joint in (still netted), pour honey all over the surface of the joint and a bit of black pepper. Then I'll do about 2 hours on high, and turn to low for about 5 hours. Let it stand for a short while to set before carving.
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Post by bsmirched on Jan 24, 2010 16:50:45 GMT
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Post by tigerlily on Jan 24, 2010 22:02:12 GMT
Cor, b - there are some faaaaaaaaaaaaaabulous sounding recipes on that site!
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Post by bsmirched on Jan 25, 2010 20:45:39 GMT
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Post by lily on Jan 28, 2010 23:02:52 GMT
Have got pork belly and that first recipe is gonna be done with it...thanks!
xxx
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Post by rosemarytheherb on Jan 29, 2010 22:41:06 GMT
Bought it! Hopefully I wont have to spend as much time cooking when I get home!!! Rose x
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Post by bsmirched on Jan 30, 2010 19:06:07 GMT
How was it, Lily?
B xx
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Post by rosemarytheherb on Feb 2, 2010 22:42:13 GMT
I have just got my slow cooker. Will try out the chicken recipe tomorrow! Rose x
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