Quick Questions on ANYTHING part 2. Please read first post for links to other threads

billieboy_2

gerturdeanna wrote: »

Hi guys - I want to cook Gammon for tea tomorrow - I know there are a few threads about but I don't know whether the joint is salted or not so unsure of whether to soak or not?? I suppose soaking anyway wouldn't do any harm, would it?? I would like to make Pea and Ham Soup after with the soaking juices - is that right or wrong??
Cheers Gerti xx

I had one that I didn't know whether it needed soaking or not so I soaked it anyway and it was fine;) . HTH.

Penelope_Penguin

gerturdeanna wrote: »

I would like to make Pea and Ham Soup after with the soaking juices - is that right or wrong??
Cheers Gerti xx

That is absolutely right :j I cook my gammon in apple juice and use the juices to make soup - bacon and lentil comes out well from that, too

A question from me - who's that in your avatar, please

Penny. x

billieboy_2

gerturdeanna wrote: »

I would like to make Pea and Ham Soup after with the soaking juices - is that right or wrong??
Cheers Gerti xx

I may be wrong but I would have thought the soaking juices would be too salty that being the idea of soaking to get rid of the salt , but will be fine to use the cooking juices.

gerturdeanna

Penelope_Penguin wrote: »

A question from me - who's that in your avatar, please
Penny. x

In my avatar is John Cena, American Wrestler and one of the sexiest men on the planet, in my opinion!! hehe!!


Thanks for the replies. I will stick the gammon in a pot of water tonight to soak and tehn drain tomorrow morning and stick in the slowcooker with some cider!! Some veggies too?? My SC is a 6.5l one and works best when filled 3/4 way up - I won't put that much cider in, will I??

Gerti xx

Olliebeak

When I do a ham shank/hock, I cook it first on its own before turning it into anything else at all.

Then half of the stock and 3/4 of the meat go into a 'sort of scouse' with all the usual veggies (onions, carrots, swede, parsnips, leeks, celery and potatoes) and extra water if needed.

The remaining half of the stock and 1/4 of the meat, then go to make a huge SC of pea and ham soup with pre-soaked peas, yellow split peas, celery and onion with extra water if needed.

I've never had either of these dishes turn out too salty, but it would be ok to taste the stock after cooking the original shank/hock to make sure.

OrkneyStar

I have found a tin of blackeye beans in my cupboard- any suggestions what they are good in ? Thanks

newlywed

I often bung black eye beans in a cassulet

Fry chopped onion.
Add herbs, bit of garlic.
Add chopped bacon or chopped smoked pork sausage :drool:
Add 3 drained tins of random beans - kidney, butter, blackeye, borlotti etc (not baked )

Add tin of chopped tomatoes, or preferably carton of passata.

Simmer till all heated through.

Eat with crusty fresh baked bread or garlic bread.

Serves 3-4 depending on appetites and additional bread

Kadeeae

My bread tins are what I suppose are 'normal'. When I do a loaf and it rises nicely, the top third of the bread is quite a bit wider than the bottom two-thirds. I would love to get my hands on a couple of bread tins that would produce this more "squared" effect instead of the smaller (width wise) bottom and "bloom" at the top - if that makes sense

Here are two photos of bread I bought at the supermarket showing how I'd like my loaves to look, more or less. Anyone know where I can find these bread tins??

Also tend to like the thin diagonal lines they imprint on the loaf :rotfl:

Sian_the_Green

OrkneyStar wrote: »

I have found a tin of blackeye beans in my cupboard- any suggestions what they are good in ? Thanks

Sock monkeys

Though newlywed's recipe sounds amazing!

newlywed

Sian_the_Green wrote: »

Sock monkeys

Though newlywed's recipe sounds amazing!

20 minutes and it's done and on the plate