BBC Good Food

25 September 2011

Tested

"Proteaodorata. Put your Gammon in a large saucepan or pot, gently wash it under cold water and then fill the pot with cold water making sure that the Gammon is covered, leave overnight in the fridge, then change the water again in the morning using the same method. I soak Gammon like this for 24 hours to take the salt out of it, so I did my Gammon late Friday night, changed the water in the morning and again left it in the fridge until Saturday night then made the recipe and cooked it in a slow cooker on high until Sunday morning, it was beautifully cooked, then I followed the above recipe but added a few carrots and celery, I took out most of the meat and reserved it as we like big chunks of meat ! I cooked some new potatoes separately and added them 10 mins before the end. Hope this helps ? Baskerville."

30 September 2010

Tested

"Few other things I forgot to mention, I didn't use the Bay Leaves, Rosemary for me is much better with Lamb,I didn't use Dripping, instead I used a little sunflower Oil and also used Chicken Stock Cubes. Serve with Crusty bread, Pickled Cabbage or Pickled Beetroot. Lamb Kidney's are like gold dust in Lancashire, my Butcher had a few so I used 4 as my son (and me) love them, so ask your Butcher a few days before you are making this meal if you require them."

30 September 2010

Tested

"This was a great dish and so easy to make. My wife does not always like Lamb, especially if it's a bit fatty so I trimmed all the Lamb to make it as lean as possible and it turned out a real treat. As a Lancastrian, Hotpot is not always that easy to make and the many various recipes used in Lancashire are bewildering (Oysters are used in some recipes) but this recipe was so easy and the results were fantastic, I added I tps of Rosemary and the use of the Kidney's clinched it for my son ! As an extra treat I usually grill 6 Lamb loin chops as a side dish which we use as finger food.....superb !"

26 September 2008

Tested

"Sorry but this was one to pass up. I cooked this dish just as the method suggests, it soon became apparent that the veg was burning and the chicken was browning far too quickly on the outside, I reduced the heat and lowered the chicken to the bottom of the oven but still the veg was turning to a burnt mess, after cooking for the alloted time I removed the bird to try and save any juices, there was very little to go at and the veg had to be thrown away, what gravy was left had a very fatty residue and that also had to be thrown away. I quickly realised that this dish would only be ok if the bird was enclosed in a pyrex dish with a stock cube, then the gravy could be removed after cooking and then the bird returned to the oven and basted with butter to allow the skin to be crisped. For anyone like my family who prefer gravy I don't think this method works. Baskerville."

26 September 2008

Tested

"As I don't have a steamer I decided to microwave this dish with green beans and brocoli layered on the top of the dish. I cooked this dish on high for 7 mins using four fish fillets, and when cooked I found that the dish was quiite dry, I feel that this dish would be better braised with a fish stock cube as my family prefer more sauce. The flavours were good, and worked well, I served the dish with baby new potatoes and rice. I'll make this again but with a fish stock cube for more sauce. Baskerville."