hi peps. last week i picked a pot of damsons and in my dithering could not decide what to do with them. eventually i decided to boil/ simmer them but then needed to go out unexpectedly so had to switch the pan off, when i came back they were halfways set but ofcourse i had not put any sugar in. i decided to put a bit of water in just to unset them then when cooled a little i put them through a sieve took out all the stones then put them back onto the hob with sugar and i bit more water. when cool i blitzed it in the blender so had a sort of syrup. so far so good i am thinking...on ice cream on lots of other puddings but i then had the brainwave with a slurp of port over some pate...
This is were i am most pleased with myself.. i chopped up " quite small about 1 " cubes) about 6 oz pigs liver plus a spare chop (pork) in about 3oz butter then a garlic clove as many herbs as i could find a dollop of cream a slosh of sherry a dollop of my damson syrup. let the whole thing simmer for about 5 mins . waited for it to cool blended the lot and put in in a pudding basin to set. yum yum a load of pate which i could then offer a slice with (microwaved for just 30 seconds) hot syrup over absolutely fab..
damsons and pate
damsons and pate
On the issue of animals for research "The question is not, 'Can they reason?' nor, 'Can they talk?' but rather, 'Can they suffer?'" Jeremy Bentham