[cath 55]

@pete wrote:

I got to bottom of stairs and it turned itself off :evil: make me a gallon cath and ya on :P

yum lol be wiv ya in bout 3 hours……….. :lol: :wink:

[cath 55]

@pete wrote:

Its big enough cath (dont just dont ok) it’s annoyed me cause the beeper on the cooker to tell me steaming time is up wont bloody stop till i go back downstairs and push the bloody thing :evil:

I make very good custard to go wiv it pete……… lol x

[cath 55]

@pete wrote:

@P U S S Y EATER wrote:

can’t you read cath? I was saying you are sexy.

Pedantic i know but technically speaking you typed it

:lol:

[cath 55]

@pete wrote:

if you’re not ready for it, can go on happily steaming into extra time without coming to any harm.

sod it it can wait a bit :lol:

wanna share it pete? lol x

[cath 55]

@ForumHostSW wrote:

Excuse me?

sorry posted that before i read your post in gen goss SW apologies xx

[cath 55]

@Rosepetal wrote:

Dont forget to remove the shot!

shots? dunt be daft nothing so easy my freind………. lol x

[cath 55]

@Rosepetal wrote:

Oh and Ras el Hanout is sold in Tesco’s its got Rose Petals in it! lol

lol rose , i’m busy lightin me cauldron just now ready to crisp someone…. erm i mean a duck in it lol xx

[cath 55]

@Rosepetal wrote:

Very nice Cath, but think I might just crisp it up and have it in a pancake!

hmmmmmmm yes crisp it and have it in a pancake wot a good idea ;)

[cath 55]

@Rosepetal wrote:

Lol Toy. It’s the presumption that I need advice how to get it off his duck that gets me!!!

and here’s what you could do wiv his duck….

Morrocan Duck with Tagine Gravy And Onion Ginger Jam

1 servings

Morrocan Duck with Tagine Gravy And Onion Ginger Jam Ingredients

1 Ducksplit the backbone; open 1 ts Cayenne; (optional)
; flat (pushing & 1 c Scraping of Duck Juices plus
; cracking small 1/2 c Raisins
; bones is just fine) 1/2 ts Almond Extract
MIX 1 Chopped Tomato
1/4 c Cracked Coriander Seed RAS EL HANOUT
1 tb Cardamon 5 Bay Leaves
1 tb Black Pepper 1 tb Thyme
2 ts Salt 1 tb Peppercorn
TAGINE GRAVY 1 tb Coriander; (optional)keep in
1/4 c Honey ; closed jar
1 qt Good Chicken Stock 1 tb Cloves
1 tb Ras el Hanout 1/2 ts Cumin
1 ts Cinnamon 1/2 ts Cardamon
Lemon Zest 1/2 ts Ground Ginger
1 c Ginger Ale 1 tb Ground Cinnamon
1 ts Salt 1 tb Nutmeg

Instructions for Morrocan Duck with Tagine Gravy And Onion Ginger Jam
Sprinkle 1/4 cup Brandy and rub spices on both sides of the Duck. Let sit over night, skin side down. Bake Duck at 350 degrees, skin side up, for 1 to 1 1/4 hours. Skin should be brown. Poke thigh and leg joint to be sure duck juices run clear. Cool and take out all small bones. Leave leg, wing and thigh bones intact and remove cartilage from breast leaving the half duck in one piece. Tagine Gravy: Bring sauce to a boil, simmer 30 minutes skim fat. Bring back to a boil, add cornstarch mixture (make a paste with 1/4 cup water and 1/4 cup cornstarch). Boil 2 minutes, adjust seasonings. Caramelize 3 medium Onions (saute in 1/4 cup oil over medium to medium high heat until all brown in colorstirring constantly) plus 1/4 cup finely diced Ginger Root. When done, add 2 cups Sugar and 1 cup Ginger Ale. Simmer about 20 minutes until syrupy. Add a pinch of Salt cool. Serve with mashed or grilled Sweet Potatoes with a pinch of Ras el Hanout. Ras el Hanout can be purchased at an international grocery, or you can use the following recipe: Ras el Hanout: All whole spices should be ground in a coffee grinder.

[cath 55]

@P U S S Y EATER wrote:

Nice ass PATS.

thats no way to talk bout fasty………

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