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Date Posted: 20:09:49 09/24/11 Sat
Author: Gilly
Subject: Re: one pan dinner - very tasty
In reply to: BB 's message, "Re: one pan dinner - very tasty" on 00:44:11 09/24/11 Sat

Somewhere around gas mark 4 & 5, a moderate oven. If you cant to add the apples and they aren't very large you might be better adding them for, say, the last 30 mins. Just core them and try and make sure you get as much of the juices inside when you add them.

The Colemans shop in Norwich is a cross between a little museum for Colemans mustard and a shop, and you can also buy other mustard related things in there, but we usually come out with about half a dozen different mustards, there are 3 or 4 dry mustard mixes, one with sage, one with chilli, a plain one and one with chives that I can remember. What are you putting in yours, sausages or pork chops? Both are nice, but the chops especially will need to be turned half way through. I used very lean ones as we aren't too keen on the fat, but do leave all the fat on as with luck it might crisp up a bit anyway, and enjoy.

By the by, if you use something like guiness or a stout for a casserole and the gravy is a bit bitter once cooked, a couple of squares of dark chocolate takes the bitterness out of it. Thought I'd just throw that in as the weather is starting to get colder. We've got a small joint of beef tomorow and I have some very boozy damsons, so might add a few of those to the cooking liquid as well, just to see what it's like.
Gilly

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