Eriskay
BBC Good Food Member since 25 August 2008
My Latest favourites recipes
Last comments I've made
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27 September 2010
"Great results from the recipe as described. Two squares of dark chocolate seem about right. Place segments of French bread in a pan and drizzle olive oil on to each piece. It isn't necessary to flood the bread. Add a little salt and pepper. lightly fry the bread until it just starts to brown before turning over, and then fry gently unil the oiled side starts to brown. The chilli and a plate of the bread is as good as many of the more sophisticated and complex dishes."
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14 September 2010
"A satisfying and not heavy venison presentation but unless the beetroot and/or the blackberries are very sweet the jus can be a little too sharp. When reducing the port, taste, and if required a teaspoon of honey can be added."
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06 July 2010
"Cooks perfectly every time. Have tried with beef from different areas and they all were excellent with this method."
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24 May 2009
"First class flavour and lovely crispy crackling. Made it a second time with fennel. Trimmed & segmented the fennel and simmered for 6 minutes before draining and placing around the joint after adding the onions for the last 40 mins of cooking. The liquor from the fennel cooking can be used to deglaze the pan instead of water. Note: If there is a shortage of juice to baste the pork during the early cooking adding a tablespoon of soya sauce works well."
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12 May 2009
"I also made the soup without the spring onion and just sweated down half a very finely chopped onion. It seemed to work just as well."
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