Foody Christmas pressies???

[gruntygiggles]

Originally Posted by 5hort5

hehe yep - well tonight some of that jam ended up in a Yellow fin tuna sweet and sour dish with spring onions, ginger, garlic, soy, lemon grass and a few other herbs and spices. mmmm very nice.

Ha ha, we had stir fry last night...pork fillet, ginger, garlic, oyster sauce, soy, szechuan pepper bean sprouts and noodles. Couln't find any veg I liked though so left that out last night....lol. Stertchies taken the last of it to work for lunch. I love the thought of him heating things up in the microwave and the aromas flying around when others are sat with a chicken wrap and bag of crisps...hehehe.

I think tonight I may do my chicken, preserved lemon & olive tagine, so will post pics. It's super juicy chicken and I just do a simple cous cous with a little of the lemon that's come from the cooked tagine, so it's got a smokeyness to it and some fresh coriander.

Originally Posted by gruntygiggles

Ha ha, we had stir fry last night...pork fillet, ginger, garlic, oyster sauce, soy, szechuan pepper bean sprouts and noodles. Couln't find any veg I liked though so left that out last night....lol. Stertchies taken the last of it to work for lunch. I love the thought of him heating things up in the microwave and the aromas flying around when others are sat with a chicken wrap and bag of crisps...hehehe.

I think tonight I may do my chicken, preserved lemon & olive tagine, so will post pics. It's super juicy chicken and I just do a simple cous cous with a little of the lemon that's come from the cooked tagine, so it's got a smokeyness to it and some fresh coriander.

That stir fry sounds immense. I may have to make it tonight. If I get home from shopping in time!!

[gruntygiggles]

Originally Posted by Milky Bar Kid

That stir fry sounds immense. I may have to make it tonight. If I get home from shopping in time!!

Cool......I love it. If you get everything ready before you start and have the Wok nice and smoking, it's all done in under 5 mins.

[Messie]

Lots of my family and friends will be getting jars of my preserved pears with ginger or a pot of chilli jelly.
Yum

My god I feel hungry now! That tagine sounds delicious. Homemade pressies are the best

[gruntygiggles]

Originally Posted by Messie

Lots of my family and friends will be getting jars of my preserved pears with ginger or a pot of chilli jelly.
Yum

I wish I could eat pears without suffering for the next two days...lol. They sound lovely...I am a massive fan of ginger.

[Messie]

Oh dear. Didn't know pears could have a bad effect on people

I use both fresh and chrystalized ginger in the recipe

[gruntygiggles]

I may send out some jars of my Cranberry sauce to the neighbours we are close to aswell just before christmas. Ooooh, maybe even my Ham glaze...I don't mind saying that that one really is special! Last year I had a Ham so big, I had to put it in the stock pot and simmer it for an hour and a half one side, then turn it and do the other side because it was so big. When the glaze is cooking and the Ham is then in the oven, the house smells amazing. I thought it would last at least two weeks last year, but it didn't......everytime I went in the kitchen, someone was cutting slices off...lol

[gruntygiggles]

Originally Posted by Messie

Oh dear. Didn't know pears could have a bad effect on people

I use both fresh and chrystalized ginger in the recipe

I love the taste, but they turn my tummy into knots...and Dan. Strange!

I think using both forms in something like that is deffo the way to go. People forget the massive difference in flavour, texture and useability that you can get from different forms of the same ingredient. Yours sounds lovely Sally!

It's like making a fresh curry....coriander seeds in the oil at the beginning, then ground coriander in the paste with the garlic and ginger and fresh coriander to finish all give a different quality, aroma and taste and bring different qualities to the end dish.

[Messie]

What do you put in your ham glaze GG? I usually mix demerera sugar and mustard into marmalade but a new one would make a change.

Be careful with the chilli oil - first lot I made I didn't realise the strength of the chillis. Even the most avid chilli lover couldn't take more than a drop. I swear it seared straight through a pizza!