To Loose All Plums

By Caroline Macleod

Manor School of Fine Cuisine was where I had my proper training for a life interested in food. During school, I went to the neighbourhood patisserie every day. Cake is lovely if slow-cooked as flour loves to expand meaningfully. Working as a shopper of entitlements, I learnt about speed as it took far too long to acquire goods for households I had worked for.

• Language: English
• Publisher: Xlibris UK
• Release date: Feb 15, 2021
• ISBN: 9781664114425

Book preview

VODKA RUM PUNCH

4 Litres lemonade

1 ½ Litres vodka

1 Litre rum

½ Litre schnapps

Strawberries and satsumas

3 Cans coconut milk

RUM PUNCH

1 ½ Litres rum

½ Litre gin

3 Litres orange juice

1 Litre whisky

1 ½ Litres tonic water

4 Lemons

COFFEE LIQUEUR PUNCH

3 Litres percolated coffee

1 Litre gin

2 Litres rum

½ Litre brandy

60 Fluid ounces single cream

40 Fluid ounces full cream milk

HAM

Cloves

1 Gammon joint

Bay leaf

Peppercorns

Dijon mustard

Demerara sugar

Place the ham in a bowl of water overnight to soak in the refrigerator.

The next day, place the peppercorns in water and add ham. Bring to a gentle simmer and continue to simmer for 1 ½ hours. The water has to cover the ham. Cool in the water.

Remove from the pan. Slice off skin, leaving all the white fat underneath the skin, on the ham.

Criss-cross the meat in a diamond pattern with a knife. Put a clove in each diamond and spread over the mixture of dijon mustard and