Welcoem to posts!!
in the future - u will be able to do some more stuff here,,,!! like pat catgirl- i mean um yeah... for now u can only see others's posts :c
If having space for them wasn't an issue, what would be your dream pet?
Watch 22 Kids & Counting tonight at 8pm on Channel 5 📺
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Would you part with HALF of your belongings, in exchange for a house transformation? https://youtu.be/0v8BNFJIP6g
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Wow your guests at your next barbecue with this spit roast lamb, Turkish red onion salad and tahini sauce. You could always roast the lamb in the oven, and finish on the flame 🔥 follow along with Julius here: https://youtu.be/imXcN6D9u28 and find all the recipes from A Taste of the Country here, including this lamb one from episode 6: www.channel5.com/atasteofthecountry
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Bulk out your next pasta dish with courgettes 🍝 follow along with Julius here: https://youtu.be/d0gDwWwM9eI and find the recipe, and all the ingredients you need here: www.channel5.com/atasteofthecountry
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In last night's episode of A Taste of the Country, Julius clipped some goat's toenails, but also made the perfect bacon and egg sandwich, which is a lot more appetising. He also showed us how to home-cure bacon 🥓, and how to make your own butter 🧈! Follow along here: https://youtu.be/-mxN9iu3kvc and you can find the recipe details here: www.channel5.com/atasteofthecountry-ep3
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2 DAYS TO GO 👉 https://youtu.be/bdoBLL0gFOM Nina Toussaint-White, Clare Dunne and Sue Johnston star in our brand new drama, Witness Number 3. ⏰ Monday at 9pm, 📺 Channel 5.
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Cherries are in season, and Julius Roberts helps us put them to good use with his recipe for Cherry Frangipane Tart 🍒🤤 follow along here 👉 https://youtu.be/iJq8QEU_uro and catch some other delicious recipes in tonight's episode of A Taste of the Country, ⏰ 7:30pm 📺 Channel 5.
CHERRY FRANGIPANE TART:
Just like Granny used to make. This recipe is super adaptable, you can use pears or apples and blackberries in winter. Plums or damsons in autumn. Apricots, raspberries etc in summer. Rhubarb and
oranges in spring. It also includes a how to for the easiest pastry ever... just butter and flour.
INGREDIENTS
Simple shortcrust pastry:
360g plain flour
180g cold salted butter, cubed
For the cherries:
500g cherries, stoned
2 Tbs sugar
Glug of brandy
For the frangipane filling:
150g salted butter
150g Caster sugar
3 eggs
150g Almonds - grind these in a food processor first, or use pre ground
1 heaped teaspoon baking powder
The zest of one large lemon
3 Tbs apricot compote
To serve: crème fraiche
METHOD
For the pastry:
Put the flour in your food processor, add the butter on top. Blitz for 45 seconds until the
butter is incorporated into the flour. Then with the processor running, add ice cold water, a
tablespoon at a time, until the dough forms into a ball. You want to work the pastry as little
as possible. So work fast and keep it cold. Stop the processor the minute the pastry comes
together.
If not using a food processor. Add the flour and butter to a large bowl. Crumble the butter
into the flour between your fingers, add a few splashes of ice cold water to bring it together
into a dough
.
Wrap and chill in the fridge for an hour.
Then working fast and keeping it cold, roll out the pastry to 30 cm(ish) sized round on a floured surface, into a disk the thickness of a pound coin. Lay into a 26cm loose bottom tart case and gently press into the sides. Don’t trim the edges. Let it overhang. Put in the freezer for 30 minutes.
Bake blind, with baking beans, at 180 degrees for 20 minutes until crisp and golden.
For the filling:
Put the cherries in a bowl, sprinkle over the sugar and brandy, cover and leave to macerate for 2 hours.
In the bowl of an electric mixer whisk, beat together the sugar and butter until light, pale
and fluffy. Add the eggs one at a time and continue beating until combined. Add the ground almonds, baking powder and lemon zest and give the frangipane a final mix together. Then spoon the apricot compote onto the bottom of your tart case, cover with the frangipane mix and dot with the stoned cherries and their liquid, press them gently into the frangipane. Bake at 180 degrees until puffed and golden which should take at around an hour.
Leave to rest for 15 minutes before serving. Serve with crème fraiche.
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Stuck with what to make for tea tonight? Why not try this recipe for Herby Lemon Chicken Kebabs, from tonight's episode of brand new show A Taste of the Country 👉 https://youtu.be/g7d1NnIQWrA ⏰ 7:30pm 📺 Channel 5
HERBY LEMON CHICKEN KEBABS (serves 3):
8 Chicken Thighs, cut in thirds
1 unwaxed lemon, cut in quarter wedges and then sliced
3 flat breads
MARINADE:
Handful of Thyme
Handful of fresh Oregano
4 Garlic cloves, grated
Juice of 1 lemon
Large pinch of Aleppo Pepper Chilli flakes
Big glug Extra virgin Olive oil
Big pinch Flaky sea Salt
METHOD:
Chuck the chicken in a bowl (skin and debone chicken thighs and chop into rough chunks, about thirds).
Add all the ingredients for the marinade and massage them into the chicken. At this point you can marinade the chicken for 4 hours or overnight covered in the fridge or thread 4 pieces of chicken onto 6 metal skewers, alternating with pieces of lemon. The lemon cooks and chars on the fire infusing the chicken with so much flavour. So good. Or you can thread the kebabs up, cover them and leave to marinade for 4 hours or overnight for the flavours to infuse.
Set your grill, I cook over charcoal, and when it’s ready to cook, place the kebabs on the grill and cook the chicken, turning constantly until it’s cooked through and the juices run clear. It will take about 5 minutes. Just before they are ready, place the flatbreads on top of the kebabs to warm through. Then, when the kebabs are golden delicious, remove them to a platter to share or serve direct from the fire.
• Note: If you don't have an outdoor grill or BBQ you can cook inside on an indoor cook top grill.
• Note: marinade keeps it juicy
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Do you think you could live in the wild?
2.3K - 218
What breed of dog are you?
2K - 1.2K
Welcome to Channel 5. Home to your favourite TV shows. You can watch drama, true crime, documentaries, history, AND get your fix of the countryside, all in one place.
From inspecting, with The Hotel Inspector, to intercepting with Police Interceptors. Everything you’re looking for is right here. You can be a fly on the wall in GPs: Behind Closed Doors, life swap in Rich House, Poor House or go for a ride with the Motorway Cops: Catching Britain’s Speeders. You can even join the Radfords in 22 Kids & Counting, if they’ll make room at the table!
Happy viewing, whenever you want it, from Channel 5.
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