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What Mrs G had for tea.
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bianchigirl



Joined: 10 Oct 2006
Posts: 4726



PostPosted: Tue Sep 23, 2008 9:17 pm    Post subject:  Reply with quote

Got to love that barter economy! My neighbour in France had the most incredible market garden and he used to leave boxes of stuff on the doorstep and tell me that the 'marceh de Maurice' was always open. In return I gave his son English lessons - have to say, I definitely got the best end of the deal Wink

Demarara should work just as well
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kathy



Joined: 17 May 2007
Posts: 12847


Location: Formerly Hen Wlad fy Nhadau, now, Oliva, Valencia, Spain

PostPosted: Tue Sep 23, 2008 9:29 pm    Post subject: Reply with quote

Mrs John Murphy wrote:
What about making must out of the grapes?


That's an idea - would be nice on pancakes Smile
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Mrs John Murphy



Joined: 18 Aug 2007
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Location: Stepping on Cadel's dog

PostPosted: Thu Sep 25, 2008 12:05 am    Post subject: Reply with quote

If you have a still then you can make Rakia. http://en.wikipedia.org/wiki/Rakia
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bianchigirl



Joined: 10 Oct 2006
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PostPosted: Thu Sep 25, 2008 1:19 pm    Post subject: Reply with quote

or get your nearest neighbour who makes eau de vie to do it for you Wink that's what we used to do with our ropey garden grapes - brings back some excellent memories Very Happy
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Mrs John Murphy



Joined: 18 Aug 2007
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Location: Stepping on Cadel's dog

PostPosted: Sun Apr 26, 2015 11:31 am    Post subject: Reply with quote

Here's a question - does anyone have a good recipe for Poulet provencal?
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gerry12ie



Joined: 08 Jul 2009
Posts: 5147


Location: Dublin

PostPosted: Sun Apr 26, 2015 1:22 pm    Post subject: Reply with quote

Afraid not, but you are more than welcome to some Lamb and Moroccan bean casserole - just bring a bowl.  There's even some Chimay Red to wash down the cycling with...
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Mrs John Murphy



Joined: 18 Aug 2007
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Location: Stepping on Cadel's dog

PostPosted: Sun Apr 26, 2015 1:28 pm    Post subject: Reply with quote

Sounds very nice.

I caught an old Floyd on France last week and he talked vaguely about making this and sad 48 cloves of garlic and then talked about how you rub the skin with salt and flour to create a crust. However, attempts to find a recipe doing this have got nowhere.
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gerry12ie



Joined: 08 Jul 2009
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Location: Dublin

PostPosted: Sun Apr 26, 2015 1:34 pm    Post subject: Reply with quote

Mrs John Murphy wrote:
Sounds very nice.

I caught an old Floyd on France last week and he talked vaguely about making this and sad 48 cloves of garlic and then talked about how you rub the skin with salt and flour to create a crust. However, attempts to find a recipe doing this have got nowhere.


Is this it?

Poulet rôti à l'ail (chicken roasted with garlic)

Serves 4

INGREDIENTS

1 corn-fed chicken
salt and pepper
juice of 1 lemon
2lb (1kg) plump cloves garlic, half in their skin, half peeled
1 bay leaf
1 sprig thyme
olive oil
1 glass dry white wine

Rub the chicken inside and out with salt and pepper, and squeeze lemon juice inside and over the skin. Stuff the bird with 1lb (500g) peeled garlic, the bayleaf and the thyme.

Brown the chicken in olive oil with the frying pan, then transfer it to a roasting tin, breast down. Pop into the oven for about 30 minutes, or until the bird takes colour. Add the remaining unpeeled garlic and 1 to 2 tablespoons olive oil to the tin, turn the chicken on its back, baste and continue roasting for approximately 1 hour. (Remember that it will take a little longer than usual because of the stuffing.)

When the bird is cooked, remove it and the roasted unpeeled garlic cloves on to a warm serving dish. Add a glass of dry white wine to the juices in the roasting tin. Bubble this for a moment or two, season with salt and pepper and strain over the dish.

http://www.independent.co.uk/news...h-tvs-booziest-foodie-394629.html
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gerry12ie



Joined: 08 Jul 2009
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Location: Dublin

PostPosted: Sun Apr 26, 2015 4:02 pm    Post subject: Reply with quote

Just re-read this and I am very impressed at the garlic to bay leaf ratio...
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Mrs John Murphy



Joined: 18 Aug 2007
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Location: Stepping on Cadel's dog

PostPosted: Mon Apr 27, 2015 12:48 am    Post subject: Reply with quote

Yes, I'll give that a go. Thanks.

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