[mrs bouquet]

Well came across the seasoning bit for pots Val thanks, and here it is, the recipe will do 4 of these, this is chorizo and pine nuts, and very very scrummy...

Wow Aidy, that looks fantastic.  I have never heard of that before. Well done.  Mrs Bouquet

[mumofstig]

bought the sausage now just waiting for the recipe  

[BigPaddy]

Because I run the recipe section on this site and I like Members Recipes and always attribute them to whoever submitted them. The more recipes, the better! Content, content, content. It's what keeps us the No 1 Allotment Site.

As pointed out, yes why in a pot. I can see its attractive I just wondered if there was some other secret.

[Aidy]

Sorry Paddy, no there is no secret, it was done this way, way back. Its more a talking point, when the guests are sat down, looks better than plate with the barmcake on it.

[Poolfield2]

I've only just found out about the "barm" in a barmcake from that same handmade loaf book that I mentioned before.

[mrs bouquet]

Aidy, I am sorry to be silly, but did you post the recipe for your lovely bread, because I cannot see it.  I would love to give it a try. Thanks, Mrs Bouquet

[Aidy]

Aidy, I am sorry to be silly, but did you post the recipe for your lovely bread, because I cannot see it.  I would love to give it a try. Thanks, Mrs Bouquet

I shall be posting tonight, on this thread, it will be around 8.30-9pm.

[mrs bouquet]

Aidy, I am sorry to be silly, but did you post the recipe for your lovely bread, because I cannot see it.  I would love to give it a try. Thanks, Mrs Bouquet

I shall be posting tonight, on this thread, it will be around 8.30-9pm.

Thanks Aidy, is that when the parties are all over ?  Catch you later,      
Regards, Mrs Bouquet

[Aidy]

Sorry for the delay but here it is, I think my pots are about three inch pots and this will make 4, I reckon it will be easy to adapt it to hand mixing etc.

3tbsp olive oil
100g pine nuts
1tbsp paprika
1.5tsp easy-blend dried yeast
475g strong white bread flour
1tsp salt
1 tbsp golden caster sugar
2tsp  dried oregono
275ml  water
125g piece chorizo sausage, diced

Put the olive oil, pine nuts and paprika in a frying pan and fry gently for
3 minutes, stirring frequently. Remove the nuts with a slotted spoon and
set aside, reserving the spiced oil.

Put all the remaining ingredients except the chorizo into the bread
maker bucket, following the order and method specified in the manual,
adding the oregano and flavoured oil with the water.

Fit the bucket into the bread maker and set to the dough programme
with raisin setting, if applicable. Press start. Add the pine nuts and
chorizo when the machine beeps or halfway through the kneading cycle.

Grease the plant pots inside.

Once the dough is ready, turn it out on to a floured surface and punch it
down to deflate. Cut tlie dough into 4 even sized pieces. Roughly shape
each into an oval and drop into a pot. Cover loosely with oiled
clingfilm and leave to rise in a warm place for 30 minutes until risen
above the top of the pots. Preheat the oven to 200°C (fan oven I 8()°C)
mark 6.

Place the pots on a baking sheet and bake for about 20 minutes until risen
and golden.

EDIT for Val:You may wish, just before baking, sprinkle grated snail on top.  

[Val H]

But there's no snails or bacon and egg ice cream involved. :cry:  :cry:

[mumofstig]

Thanks for that Aidy, will give it a try at w/e.