My Christmas Present…

wtf is skirklie? :? :oops: :?

@abitofmary_j wrote:

@~*Lucky*~ wrote:

wtf is skirklie? :? :oops: :?

lmfao u sure ur scottish eh…. nae english blood running thru ur viens lol

its porriage oats , diced onion, pinch o salt, mixed into a paste with a ikkle water.. then fried aff in beef dripping…….. mmmmMMmmmmMMMmmmm its yummi…

ewwwwwwwwwww f/ck that, no ty. Sounds like what Mr Blokeys cat has just chucked up.

@abitofmary_j wrote:

@~*Lucky*~ wrote:

@abitofmary_j wrote:

@~*Lucky*~ wrote:

wtf is skirklie? :? :oops: :?

lmfao u sure ur scottish eh…. nae english blood running thru ur viens lol

its porriage oats , diced onion, pinch o salt, mixed into a paste with a ikkle water.. then fried aff in beef dripping…….. mmmmMMmmmmMMMmmmm its yummi…

ewwwwwwwwwww f/ck that, no ty. Sounds like what Mr Blokeys cat has just chucked up.

ohhhh you got competion lol with Mr B’s Pussie lol

now for long, I’m about to drown it :evil: :twisted:

So, that’s how you do ‘Dauphinoise Potatoes’ eh? When I’ve tried to make them they’ve often come out still raw, I ‘ll remember to leave the starch on the next time I try.

Let me share this with you, I’m not sure which television cook I picked this up from, it could have been Nigella but frankly I pay little attention to what she says and sit rigid/transfixed (sic) while she’s on TV.

Roast Potatoes.

Par boil for about 7 minutes in well salted water until they start to break up on the surface, drain with the aid of the lid and while there is still a cloud of steam and no water in the pan sprinkle well with semolina. Bash them about a bit and make sure they’re well coated. Turn out into a roasting tin with either goose fat or good old lard (I’ve tried both and lard works just as well at a fraction of the cost) Place in a hot oven. You only need to turn them once if at all. They are the crispest, crunchyest I’ve ever done.

Does anybody have a recipe for ”popcorn crackling” on roast pork???