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On 29/03/2020 at 13:54, Steve Bullman said:

Moroccan cous cous for lunch. It’s pretty crap 




Ruined it with all that veg ? i usually put just a few currants in an fine chopped chillis then dry fry chicken in curry paste with a flat bread and bottle of wine (each ...)  k

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My best recipe:
Jambon au Porto
(Ham in port)
Roll up 10-15 large slices of ham 0.5-1kg.
Place in oven dish.

Make 1 litre of veg stock
Cubes are fine

Pan fry 100g of thinly sliced mushroom in butter.

In a large pan melt 100g butter
Add 2 desert spoons of plain flour whilst mixing on a low heat
Then begin adding the stock whilst stirring.
Add all stock and most of a tube of tomato purée.
Add the mushrooms.
Pour in at least a double shot of red port.
Heat gently whilst stirring.
When hot, pour oven ham.
Put in an oven at 180c for 45 minutes.
When cooked, pour another double shot of port over the top and stir in.
Serve with French bread and butter.

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Was anchoring for a bbq today cos weather gave highs of 19 and plenty sun! Got all that along with bloody 19mph winds at times..... might just use my air fry oven and save my bag of coal for another day [emoji36][emoji17] either way we’re on.... Minty lamb burgers, lamb leg steaks, caramelised red onion pork sausages, accompanied with homemade tatey salad, toms, peppers, cheeses coleslaw and a bit of grass! ?

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