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jok

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Everything posted by jok

  1. jok
    Gaz-1989. Woul you like to give me a ring. I have read your posts reference 3 hobs to good home. I now have them and there will be one spareI will say that Underground has kept them well and they handle very good. Going to try them at the weekend. (07967180399) South Derbs.
  2. jok
    Tried to get frozen peas on a cocktail stick fcol. Couldn't,t think of owt to make it look good. Bet beam could give us ideas lol.
  3. jok
    Watch the local farmers. They aren't often wrong. When you see them destoneing it's time to get the main crop in. I usually put my first earliest out in about 2 weeks but with the lack of cold they have all started anyway. Reckon to plant after its week March getting ready to cover up if needed.
  4. jok
    How about that for a countryman. Rabbit faggot a la jok with beetroot and a sprig of celery. LOL. Think I,d be Good for a Michelin.??
  5. jok
    Yes Tiercel I sort of agree. However my wife's mum was Greek and she taught us the tradition dishes which is with whole birds. We'll see what the butcher says.
  6. jok
    Can' let Beam have all the limelight. Faggots a la Jok , with beetroot and a sprig of celery leaf. Michelin standard eh. LOL.
  7. jok
    Whilst waiting for the faggots to cook I dressed these woodies for the butcher. Better than presenting him with a bowl of breast meat I think?
  8. jok
    Well I said I was going to do some rabbit faggots so here they are. I'll put up my recipe first and then photos to follow. Rabbit Faggots. (My take). 6 pairs rabbit back legs (loins already in pies) LOL Approx 100gms. Pigs liver approx 75 gms Belly port approx 75 gms 1 large onion. 3 sticks celery. 1 large leek approx 1 pint stale bread crumbs. An egg. Pinch of the following : mustard seed/parsley/basil/Rosemary/ and a good dose of sage. Salt and black pepper. Now to be fair there must be technical terms but I just work on the theory of blitzing it all in the blender to make a nice
  9. jok
    No mate in the Midlands we don't seem to anymore. mtp. Used to but to be fair we can only get synthetic versions.
  10. jok
    I agree. Lovely temperament the 2 of them litter brothers. As I say, extremely black under bellies. It's not looking like many outings for them this season. I think they could go?? PM's only.
  11. jok
    These are fairly dark don't you think? The black bits are very black.
  12. jok
    Yep, if that ain't a duckling i'm going to stop going out.LOL.
  13. jok
    Yes mate07967180399. Away to Southport Sat all day then rabbit ting Sun. After that am Ok. Am not greedy so if your Hincklet man needs a vasectomised hob then that's good with me. We are all after the same thing when all' said and done.. My numbers here for anyone to contact me.
  14. jok
    The keeper and his mates came to mine late last night so I opened a bottle of the damson vodka. We did it and by all accounts this morning was interestingLOL.
  15. jok
    Well that was nice. Deer delivered last night and today liver with an onion mash with black pepper and basil. Nice glass of homemade Elderflower wine. Follow that little beauty. Sorry Beam, couldn't be bothered with fancy pics. Needed to eat.LOL. The pies are pheasant done with onion, red chilli, potato and Stilton with black pepper, salt, basil, mustard seed and a sweet chilli sauce.
  16. jok
    Best get it finished then before the eyes give out LOL.
  17. jok
    Need more loops (in my opinion) Our game carriers are for 12 birds/rabbits. Not expensive.
  18. jok
    Cushty. I was referring to tiercels post showing the 14 hazel sticks and wondered which one you would choose to make a nice stick. I already know my choice LOL (that is with the bark on pal).HaHa.
  19. jok
    Didn't get a reply. Still able to come over.
  20. jok
    Villaman. I can't say much more than what I posted other than the liver was from a 2 year old fallow buck. I had another last night so will do something similar and try to be a bit more precise with the recipe.
  21. jok
    No hardship Terryd. trying's everything in my book. What about them Beam dishes?? Well son/madam, they look brilliant as am sure they are. The fricasse is pretty much how we do it so I'll give it a go following your tips. Pics to follow. Don't know how to make it look pretty though. LOL
  22. jok
    Well Undreground they are defo going somewhere. I can come to woodhouse towards dinner tomorrow. Got a 10 am call them free all day. Are you about and if so what time, full address and a phone would be handy. Jok.
  23. jok
    Which one Cushty?
  24. jok
    I feel I need to go further. Thinking about it where does haggis come into the dish? Head can't get round that. Chef or not.
  25. jok
    Know what. The more I look at that lovely meal, the last thing I'd wan't to do is eat it. Where do you start and why spoil a piece of art .
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