GETTING READY 1) Determine the joint weight beforehand so that the cooking time can be calculated. 2) Soak the joint in cold water overnight or at least several hours before cooking. 3) Preheat oven to temperature of 355 degrees before cooking. MAKING 4) In... - 32.0571

GETTING READY 1) In the cooker, place the joint and cold water enough to cover the joint, and bring to the boil. 2) Lift out the joint from the cooker and discard the liquid. MAKING 3) In the cooker, again place the joint and add the drained peach juice,... - 45.2129

GETTING READY 1. If a strong cured, smoked gammon joint is used, soak it overnight to subdue the flavor Rinse thoroughly 2. Dry the gammon with a clean kitchen towel. MAKING 3. Using a sharp knife, score the rind in a criss-cross pattern. 4. Preheat the oven... - 32.6941

Preheat the oven to Gas 4, 350°F, 180°C, 10 mins before cooking. Blend red wine with 2 tbsp honey. Add bay leaves and pour over gammon. Cover and leave in fridge for at least 6 hrs, turning occasionally. Drain gammon, reserving the marinade. Wrap joint... - 36.1871

GETTING READY: 1. Preheat oven to gas mark 4 or 180° C, 350° F. MAKING: 2. Race the joint in a roasting tin, and cover with foil. 3. Place it in preheated oven and roast for 30 minutes per 450 g (1 lb) plus 30 minutes. 4. In a bowl, mix together glaze... - 44.2008

Cover the gammon with cold water and soak overnight. Drain well and place in a large saucepan. Cover with cold water. Cover the pan and bring the water slowly to the boil. Simmer very gently for 1 3/4 hours. Preheat the oven to 220°C/435°F/Gas Mark... - 29.122

GETTING READY 1) Preheat moderate oven (350°F, 180°C or Gas No. 4) 2) Take a mild cured bacon to prepare this dish. 3) Soak the joints for 24 hours. 4) Drain and change the water once or twice in between. 5) In a bowl place the gammon cover with cold water... - 41.9277

GETTING READY 1. Ina large pot, place the gammon and cover with cold water. 2. Soak for 24 hours, draining and refreshing water 2 to 3 times to remove excess salt. 3. Drain and pat dry with kitchen towel. Set aside. 4. Prepare flour coating in a large basin... - 45.895

Cut off meatiest portion of chicken wings at first joint (reserve center sections and tips to make stock another time). Holding small end of each large piece, trim around bone with sharp knife to cut meat free. Then cut and scrape with knife to push meat down... - 35.3731

Remove wing tips from chicken; discard. Cut each wing at joint to make 2 sections. Set aside. Combine cornflake crumbs, chili powder, cumin, cayenne and garlic powder in plastic bag. Dip chicken pieces in melted butter. Place in plastic bag with crumb mixture... - 34.0886

GETTING READY 1. Soak the gammon overnight in cold water. 2. Drain and rinse well. 3. Weigh the cut of meat. 4. Preheat the oven to 350°F (180°C or Gas No. 4) before baking the gammon. MAKING 5. In a large saucepan, place gammon adding peppercorns, bay... - 45.3263

MAKING 1) In oiled skewers, thread the cubed gammon, corn pieces, and mushrooms. 2) In a shallow dish arrange the skewers. 3) Combine the marinade ingredients, mix well, and pour over the kebabs. 4) Grill until kebabs are tender. SERVING 5) Serve warm with... - 33.1565

Cover the beans with cold water and soak for 3 to 4 hours. Drain. Remove the rind and bones from the pork belly and cut into 5 cm/2 inch pieces. Cut the gammon steak and frankfurters into 2 cm/1 inch slices. Preheat oven to 180°C/350°F/Gas Mark 4. Heat the... - 39.2581

GETTING READY To make the stuffing: 1. Trim skin and excess fat from the veal. 2. Slice off the rind and fat from the gammon. 3. Slice gammon fat into 4 long strips, then cut 4 similar size strips of lean meat from the gammon. Reserve separately. 4. In a... - 45.8354

GETTING READY 1. Skin, wash and debone the chicken quarters. Then cut the chicken and the pork into chunks. 2. Peel, wash and cut the onions into slices. 3. Rinse the lentils several times in cold water and crush the garlic. MAKING 4. In a heavy skillet... - 41.2467

1. Heat oven to 180C/160C fan/ gas 6. Put the ham into a large roasting tin, then tip in 500ml water. Cover the whole thing loosely with greaseproof paper, then cover with a large sheet of foil, scrunching and sealing it around the edge of the tin. Make sure... - 26.8918

GETTING READY 1. Use a sharp meat knife to split each chicken wing at the joint. Discard the tips or use for making stock. 2. Pat the wings dry on paper towels. 3. In a bowl, combine the hot sauce and butter. Keep aside. MAKING 4. In a large wok or frying... - 34.9856

GETTING READY 1) Preheat the oven to 400 F. 2) Presoak the Romertopf (clay pot). MAKING 3) In the soaked Romertopf, place the cleaned joint. 4) Around it, arrange the sliced vegetables. 5) Add salt and pepper to taste. 6) Cook covered in a hot oven (up to... - 38.541

GETTING READY 1. Halve the chicken using pair of good kitchen scissors or poultry shears. Cut down the back first and then cut through the breast bone. Cut out the back bone, and neck and preserve it for making chicken stock. Twist the joints of wing in the... - 41.461

Remove tips from chicken wings (reserve to make stock another time); cut each wing in half at first joint. (Straighten wings by forcing joints until connective tissue snaps. Thread skewers through meat of chicken along bone from wide end of wing to tip.) In... - 41.3088

Combine the mushroom soy sauce, brown sugar, honey, garlic and black pepper in a bowl and mix the marinade well. To prepare the wings, trim off and discard the tips, and cut each wing at the joint so you end up with one tiny drumstick and one flat section per... - 40.1941

GETTING READY 1. Wash the chicken well and pat dry on kitchen paper. 2. Joint the chicken into serving size pieces. 3. Use the wings and bony pieces to make a stock. 4. Beat the egg and milk. MAKING 5. Coat the chicken pieces with seasoned flour. 6. Dip... - 35.636

Combine the breadcrumbs, salami, orange rind, parsley, thyme and seasonings and bind together with the egg. Trim the pork, removing any gristle or bone. Spread the stuffing over the inside of the pork and roll up to enclose the stuffing. Secure with skewers... - 38.1578

GETTING READY 1) Soak the beans in water overnight 2) Slice onions and keep aside 3) Lightly crush the garlic and keep aside MAKING 4) In a pot of water cook the beans on a simmer for 2 ½ hours 5) Drain them into a colander 6) Prepare the stock by... - 44.6449

GETTING READY 1. Take a small, frying pan, add coriander seeds and toast for about 60 sec or till they pop and leave a good aroma. Using a mortar, pound roasted coriander seeds with cumin, fennel, chili flakes, cayenne, paprika, garlic and black pepper. Add... - 43.1647

Preheat oven to 450F (230C). Trim excess fat from duck in neck area and near tail. Place duck on a rack in a heavy roasting pan. If using lemongrass, remove tough outer stalks. Crush remaining portion of stalks; cut in 3-inch pieces. In a wok or a large... - 39.1779

1. Preheat oven to 400 degrees F. Assemble the mise en place trays for the sauce portion. 2. Cut off the duck legs and cut apart at the joint. Remove the meat from thighs, leaving it intact; remove the breast halves from the carcass, leaving them intact.... - 45.615