Simviation Forums

Well...

..after Sunday's delicious Dinner, with a mix of roast and boiled veg, I decided to go the whole Hog today, and go for the complete Roast Dinner...
...the lot!



Pre-heated Roasting Dish.
All laid out:
Par-boiled, quartered, Potatoes.
Cumberland Sausages.
Sliced Onions, Leeks, Carrots, Celery, Parsnips...

All seasoned with Salt, Ground Black Peppercorns, Mixed Herbs, Sage...
..and tossed in best Virgin Olive Oil... ...

Roasted in the Oven, Gas mark 5/6, for 45 minutes.

Served with a special gravy sauce...

..and yet another glass (or three) of warm Mulled Wine...

...to die for!... ...!

Paul....ZZZZzzzz......Wake me up at Tea-time!..[smiley=wink.gif]...!

Again a wonderful hardy meal Paul...

We also like this:

http://en.wikipedia.org/wiki/Mulled_wine

Quick question if you have time Paul...

Do you use Keen's Dry Mustard mixed with a little brown sugar with your meal?

It is very tasty.

The best/favourite Mustard over here is Colman's English Mustard...VERY HOT!
In a Jar. (The Powdered variety in the tin is even hotter! unless mixed with a little milk, instead of plain water.)...>>>

http://colmans.co.uk/our-range/mustards/?WT.srch=1

I mostly use Dijon or French mustard, in a jar...
It is much milder than English Mustard..(straight from the jar to the tongue!)....>>> http://www.ochef.com/284.htm

I occasionally use Whole Grain Mustard....but it is a bit "gritty!"

Paul....Mustering in the kitchen... 8-)...!

Thanks Paul...

The old girl said we would have to go to a large city like Toronto or perhaps a specialty shop to get Colman's English Mustard as our store does not carry that large of a variety.

She has it on her list...