Eriskay
BBC Good Food Member since 25 August 2008
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Last comments I've made
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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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12 May 2009
"It is worthwhile to omit the first quantity of yoghurt until the soup has been blended as the flavour can be judged more easily. The yoghurt can be added later if desired. I preferred to add just a litle at serving. Excellent both hot and cold."
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10 November 2008
"Works perfectly. With vanilla pods at £2.35 each, try flavouring with the oil from orange, lemon or lime. I even used apple stripped using a bean shredder. Left the apple in when heating cream but strained before blending with the eggs. Not difficult to make and by making in advance it keeps in the 'fridge all day."
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