Vocal Voices

by **Workingman** » 18 Jan 2015, 19:39

Now that is a proper jam.

The local garden centre has some rustic jams/preserves/conserves. Their onion marmalade is very similar to yours, Debih, but uses port or sherry, can't remember which, as the liquid instead of vinegar. It is a stiff, spooning and spreading jam, but at nearly £4 a jar it's a bit too rich for my toast! :lol:

by **debih** » 18 Jan 2015, 20:11

We love the onion marmalade and have it with loads of things but it's especially good with pate and toast.

by **Workingman** » 18 Jan 2015, 20:21

That reminds me... I was going to make some chicken liver pate at some stage. It has got so expensive in the shops for some reason.

by **Kaz** » 18 Jan 2015, 21:28

I had a great recipe for chicken liver pate, but it was in my old Good Housekeeping book that got ruined (along with a lot of other books and records) in storage, from water damage

It had a lot of butter and cream in it, and port if I remember rightly!!

by **debih** » 18 Jan 2015, 21:36

That sounds like the one I make Kaz.

Lashings of butter and brandy.

by **Kaz** » 18 Jan 2015, 21:41

It was very yummy, I made it for dinner parties a couple of times. In my old old life, when I had dinner parties - in my Abigail's Party type frocks

by **Ally** » 19 Jan 2015, 00:28

Kaz wrote:It was very yummy, I made it for dinner parties a couple of times. In my old old life, when I had dinner parties - in my Abigail's Party type frocks

Do not take this the wrong way - but if I could imagine someone I knew in real life that wore Abigail frocks it would be you.....absolutely no offence!! :lol: