|Pork and crackle, mmmmmmm|
|Can you make Pav better? Yep, add sauce......|
|How I do love cheese|
|The cutest little baby Peanut Slabs.........|
I have been asked for the Salted Caramel Sauce recipe, this is true ambrosia, I'm pretty sure if you drizzled some on a bit of cardboard it would be a fine pud.
Salted Caramel Sauce (adapted from The Supperclub Cookbook by Kerstin Rodgers)
250gr Sugar (Could use plain or caster)
1/4 cup of water
1/2 cup cream
1/2 tsp sea salt (don't use iodised table salt for this, if you don't have sea salt beg steal or borrow some)
Put the sugar & water in a heavy saucepan over a medium heat & leave to melt. Don't stir or fiddle, it just needs to melt. If you notice a little graininess say a silent prayer to the God of Sauces & hope it browns and turns to caramel before seizing up. This NEVER happened to me when I was growing up using thin crappy saucepans, now I am a grownup and used cast iron it does occasionally but as long as it isn't full grainy you can recover.
When the sugar turns brown (not black, when it will be bitter) take off the heat & whisking, add the cream. It will bubble and spit so be careful, when it has become a thick silky sauce, add your salt. Taste (carefully, this stuff can strip your tongue when boiling) and when cool store in a jar in the fridge. Administer a large spoonful straight when feeling sad, bored, sunny, annoyed, happy, irritated, fed up or to decorate a pav or with ice cream. Or anything else.
To finish these are the flowers I had for the table. My mother went out in appalling weather & picked them from her garden. Thank's Mum.