Mamie Gilroy
| Drink Master
Cooking receipe to make Mamie Gilroy under category Drink Master. You may find some video clips related to this receipe below. Juice of 1/2 Lime 2 oz Scotch Ginger AleCombine in collins glass filled with ice. Stir.[tubepress mode='tag', tagValue='Mamie Gilroy']
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tandoori masala
| General Recipes
Cooking receipe to make tandoori masala under category General Recipes. You may find some video clips related to this receipe below.tandoori masalaspice mixindian2 tablespoons cumin seeds 2 teaspoons coriander seeds 2cm stick cinammon 1 teaspoon cloves 1 teaspoon chilli powder 1 teaspoon ginger powd
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nachos
| Aga Recipes
Cooking receipe to make nachos under category Aga Recipes. You may find some video clips related to this receipe below.nachos100g strong cheddar cheese grated150ml soured cream200g packet nachip wafers or mild tortilla chips2 tomatoes5 tsp sliced pickled jalapeno pepperssoured cream garnish (optiona
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A Better Pot Roast Recipe
| Main Meals
Type: A Better Pot Roast Free Cooking Recipe - Main Meals Not bad! Ingredients / Directions 1 First-cut brisket (5 lb)-trimmed of all visible fatFreshly ground black pepper1/4 c Corn oil8 Onion(s)thickly sliced-separated into rings6 Carrotspeeled-cut in chunks3 Garlic clove(s)minced2
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Cooking receipe to make preserving info under category General Recipes. You may find some video clips related to this receipe below.
preserving info
Equipment
There are certain items of equipment which will help to make your preserving easier but they are not essential.
A heavy gauge aluminiumpreservingpan will last a lifetime and has the advantage of being wide and open at the top (so the vinegar can reduce more effectively). However a large thickbased saucepan without the lid of course can quite safely be used instead.
Likewise preserving jars which seal down with their own lids are useful but not vital: any sized jar filled to the top will do. But a couple of words of warning: vinegar corrodes metal so make sure your lids are plasticlined when bottling pickles and chutney. Paper or cellophane covers are fine for jams and marmalade but not for pickles: they are not completely airtight and the vinegar will inevitably evapourate during long storage and the chutney will shrink.
Ordinary gauze (from the chemist) is perfectly adequate for holding the spices to suspend in the chutney and waxed paper discs for sealing can be bought from most stationers. In an emergency you can cut your own from the waxed paper found in breakfast cereal packets.
Testing
Your chutney is ready when the vinegar has reduced sufficiently. You can test this by running a wooden spoon across the surface of the chutney to make a channel in it: if this channel remains imprinted for a few seconds without being filled with vinegar then the chutney is ready.
When testing for a set with jam or marmalade a cooking thermometer clipped to the side of the pan can be some guide (though I confess the steam doesnt make reading it any easier). Setting point should be reached when the mixture reaches 220
