Quote by AnnaMayZing
This a pork roasting joint.



Although it looks similar, it is not cured.

Quote by AnnaMayZing

Quote by Dreamcatcher


What do you all call a ham joint? shoulder? knuckle?

Generally this:



But whatever fits really. I haven't tried a knuckle but I imagine it would work too.

Quote by fuzzy1954
Lemon Blueberry Bread made with freshly squeezed lemon juice, lemon zest and baked to perfection

1/3 cup butter melted
1 cup white sugar
1/4 cup lemon juice (freshly squeezed)
2 eggs
1 1/2 cup all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
1 teaspoon lemon zest grated
1 cup fresh blueberries (frozen if out of season)
2 tablespoons all poseur flour (to coat the blueberries)

pre heat oven 350 degrees F (175 degrees C)
butter an 8x4 inch loaf pan, line the two sides and bottom with parchment paper
In a mixing bowl, beat together butter, 1 cup sugar,lemon juice and eggs.
In a separate bowl, combine flour, baking powder and salt. stir into egg mixture alternately with milk.
In the same bowl where you combined flour, add in blueberries and toss them in 2 tablespoons flour. This will help them from sinking in the batter.
Fold in lemon zest. and blueberries into the batter. Pour into prepared pan
Bake in preheated oven for about 60 minutes, untila toothpick inserted into centre of loaf comes out clean.
Cool bread in pan for 40 minutes on a wire rack. (don't watch the clock!!)

serve with real butter



Enjoy

Quote by AnnaMayZing
Slow simmered Ham.

One Ham Joint, prepared.
English Mustard
Coarse ground black pepper
I pint sweet Cider
I medium Onion.

Thinly coat ham joint with mustard and dust generously with black pepper.
Pour cider into a slow-cooker and place ham therein.
Chop and add onion.
Switch on slow-cooker and leave until tender... about four hours.

Leave to stand for ten minutes before carving.

The cider and onions can be used as basis for gravy if desired.

Quote by AriesDragon
SMOKED SALMON PATE


100g each of cream cheese and extra thick double cream
200g smoked salmon
The juice and zest of half a lemon
1 tbsp creamed fresh horseradish
2 tbsp finely chopped fresh dill
Salt and pepper to taste

Put all the ingredients in a food processor and pulse until a thick textured pate forms. Make sure you don't puree it.

Taste to check the seasoning .

Serve as a dip with carrot, cucumber and/or celery sticks, or on slices of crusty french baguette.

Quote by elizabethblack
No, no, no Dave, sorry .....but here is the end

Quote by elizabethblack
Well, Dave I know I might find this in your closet