Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
Chocolate Cream Cheese Cake Recipe
| Dessert
Type: Chocolate Cream Cheese Cake Free Cooking Recipe - Dessert Simply good! Ingredients / Directions 1 cup(s) butter1 8 oz pkg cheesecake flavored Cream cheese3 cup(s)s sugar5 eggs2 1/4 cup(s) flour3/4 cup(s) self rising flour1/4 cup(s) cocoa1/4 cup(s) whipped cream1 teaspoon vanilla
[ read more ]
Bread and Butter Pickles
| Copycat Complete
Cooking receipe to make Bread and Butter Pickles under category Copycat Complete. You may find some video clips related to this receipe below.4 quarts pickling cucumbers1 1/2 cups onions, sliced2 large garlic cloves1/3 cup pickling salt2 quarts chopped ice4 1/2 cups sugar1 1/2 teasp. turmeric1 1/2 t
[ read more ]
pan seared scallops with crispy bacon and sage puy lentils and green salad
| General Recipes
Cooking receipe to make pan seared scallops with crispy bacon and sage puy lentils and green salad under category General Recipes. You may find some video clips related to this receipe below.pan seared scallops with crispy bacon and sage puy lentils and green saladjamie olivernaked chef12 thin slice
[ read more ]
Sausage Cheese Balls Recipe
| Appetizers
Type: Sausage Cheese Balls Free Cooking Recipe - Appetizers It's ok! Ingredients / Directions 2 pounds sausage1-1/2 cup(s)s all purpose baking/biscuit mix4 cup(s)s shredded sharp cheddar cheese1/2 cup(s) chopped cooked broccoli1/2 cup(s) finely chopped onion1/2 teaspoon of garlic powd
[ read more ]
Cooking receipe to make spiced treacle gammon under category Aga Recipes. You may find some video clips related to this receipe below.
spiced treacle gammon
a whole gammon about 7.3kg (I 6 lb) english mustard powder
black treacle
25g black peppercorns crushed
english mustard powder
demerara sugar
Soak the gammon in plenty of cold water for 24 hours.
Take a large piece of foil twice the size of the large roasting tin.
Line the tin with it letting the foil overlap. Lift the gammon on top and spread with black treacle.
Sprinkle with crushed peppercorns and loosely fold the foil over the top.
Slide the roasting tin on to the floor of the simmering oven.
Cook overnight for about 14 hours (maybe longer in a slow older aga).
Check first thing in the morning.
Open the foil pierce the gammon with a skewer in the thickest part and if the skewer goes in easily and the juices that flow out are clear it is done.
If the centre feels firm and the juices are pink cook for longer.
Or you can test the meat with a meat thermometer.
Remove the foil throw away the salty juices and peel off the skin of the gammon when cool enough to handle. Score the fat diagonally with a sharp knife and stand the gammon on a new piece of foil in the roasting tin.
Sprinkle with mustard powder and demerara sugar.
Slide on the lowest set of runners in the roasting oven.
Roast until brown about 20 minutes serve hot or allow to cool.
If serving cold chill in the fridge for 12 hours or so before carving and serving.
Choose smoked or unsmoked gammon on or of the bone whichever appeals to you most. Once gammon is cooked it is called ham (confusing!). Cooking the gammon overnight means that the aga is free during the day to do other cooking. In my aga the gammon is tender after 13 hour so I start cooking it at about 8.30 pm after Ive taken whatever is in the simmering oven out for supper. The gammon is cooked by about 9.30 the next momrng and just needs skinning and browning. It is sensible to use a meat thermometer to check when the ham is done.
Serves 14
[tubepress mode=’tag’, tagValue=’spiced treacle gammon’]
