SHEEP'S HEAD PIE

ingredients:

1 Sheep's head and trotters 1/2lb puff pastry

6oz. cooked bacon pepper, salt and a little powdered mace

2 eggs hard boiled

method:

Scrape, and clean well, the head and trotters. Simmer for two hours slowly. While still warm, remove the bone and cut the meat into small pieces.

Slice the hard boiled eggs and cut up bacon. Place alternately a layer of meat in the bottom of a pie dish, sprinkled with pepper, salt and mace, and a layer of bacon and eggs and repeat this until dish is filled. A cupful of the stock the head was cooked in can be added before covering with puff pastry.

Bake for thirty minutes.

Serve cold with green salad

Worth a drive around the work for the new developments in Morpeth.

Change is in the air.

Roads closed .

Compounds signposted, probably for the new road

Then there is the new site for something called Saint Andrews Gardens.

Money no object it seems.

I guess it must have been a yeast mixture.

Put them in white paper & where in along strip not even linked you would just cut to the required size you

Wanted. I have tried lots since but none came up to there standard. I would also like to know if Madisons

at Blyth is still operating which was next to the cooperative my father used to like the potted meat for his bait for work,they also did grand pies mince with tettie on top symptoms would have liked them with his fat free gravy.lol

I remember it being called something like sratchings or scranchings!!! But according to Wikipedia it is indigenous to the north east and it was called SCRAPS!!!!

Not down our way it wasn't. So what was it called where you lived?

But my bro says he puts...ugh....sugar on his...puke, vomit...but worse still margarine...aargh! What a wimp; what a culinary crime. Please tell me others don't do this.

I make these and they come out great if you cook them in a slow cooker all day. Just put it in a ceramic pudding basin and cover the top with greased foil tie string around it leaving room for the pud to expand at the top. put in slow cooker with 2 inches of water in the bottom. takes 4 hours or can be left longer, so you can switch on and go to work knowing it will be ready for you getting in.

I am excited to announce that the first Bedlington and Morpeth Clandestine Cake Club event will take place this Thursday. I managed to get a room at the community centre and currently have around 6 cakes with 12 in attedance. The enent is now full, but if you would like to attend at a future event, please register at www.clandestinecakeclub.co.uk and search in Clubs for the Bedlington and Morpeth Group!

I will hopefully be able to post the write up and photo's on here for you's to have a nosey at.

I am really hoping that Bedlington business' get involved as I currently have interest from 5 business in Morpeth and 2 in Stakeford. I think I will need to do some walk in visits shortly.

Diane

Get loaf of bread.

Cut two slices.

Butter one side each slice.

Smear one slice with English Mustard (only English; if you use French or German, or anything else, you will die.)

Cut slices of ham (make sure pig is dead) and place on slice of bread.

Put other slice on top.

Eat.

Do I win a fiver?

As a consequence, more time was available for social structure to develop.

I put 2 cartons at room temperature in a sterilised demi-john.

The only yeast I had was Wilko's (Youngs) wine yeast.

I included a heaped teaspoon of yeast nutrient, a teaspoon of pectolase and a little squeeze of lemon juice. Plus 2 pound of sugar.

I use a sterilised plain bung so's I can pick it up and give it a damn good shake!

Don't leave the bung in though, unless you like loud bangs! Fit an air lock.

When the initial froth had died down (couple of days) I topped it up with more apple juice (not from the fridge!!!)

It will then go berserk again, so keep a spare, clean air lock ready.

It will ferment a long time and clear beautifully!

1 bottle of original Ribena (not artificially sweetened must be 'Original').

1 teaspoon of citric acid or juice from one lemon.

1 sachet of winemaking yeast.

1 teaspoon of yeast nutrient.

1 1/2 lbs of sugar.

Method

Empty bottle of Ribena into glass one gallon demijon (sterilised).

Top up to the shoulder of the demijon with cold boiled water.

Add sugar, Yeast, citric acid, yeast nutrient.

Fit airlock shake and leave.

Takes about 2-3 months depending on room temperature.

Some people boil the Ribena for a few minutes but I’ve never bothered and have never had any problems.