- Oct 31, 2012
- Funster No
- 1986 Hymer A Class
- From 2013
Served in the sahara at Merzouga.
From the freezer-sprouts, red cabbage and bread sauce.
Turkey ham in garlic from somewhere in france, I think.
Braised red cabbage with onion, cinnamon, sugar and secret ingredients. Cranberry stuffing balls. Boiled Moroccan carrots and turnips. Roast maroc pots. Spanish sausage wrapped with thick cut parma ham (fantastic flavours). Luxury bread sauce (cooked with an onion impregnated with cloves and a generous helping of bay leaf. Finished with chopped sprouts fried in butter with pancetta and chestnuts. She says too much butter, I say not enough.
All with no EHU!
Not bad for a van dinner,(had to use maroc gas bottle as well as hob), after consuming Champagne from Champagne and wine from France on the way down and finished with spanish (boxed) wine.
Added bonus. Enough for a cold collation after midnight. A tradition started by my dad over 50 years ago. Supper overload!