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What to make with LARD?

17 replies

chipmunksex · 09/03/2012 12:08

Have had to buy a packet of lard in order to give ds a tiny morsel for food tech. Hmm

Now I have 225g of Lard and no idea what to make.

Inspiration please?

OP posts:
karmakameleon · 09/03/2012 12:51

Lardy cake?

DamselInDisarray · 09/03/2012 12:52

Roast potatoes. (or any roast veg).

Solo · 09/03/2012 12:57

Pastry.

amothersplaceisinthewrong · 09/03/2012 12:58

Use it to line the bin.

DamselInDisarray · 09/03/2012 13:00

You can use it for Yorkshire puddings and for refried beans (better combined with some bacon fat, which gives a bit of smokiness).

KnitterNotTwitter · 09/03/2012 13:06

Any raised pie - pork pies are made with hot water crust pastry which is (from memory) melted lard and hot water mixed into the flour - suggest you find a recipe though...

Or you could melt it and stirr in some seeds, pour into a plant pot/similar and allow to cool. Then feed to the garden birds to fatten them up

missmartha · 09/03/2012 13:18

Welsh cakes.

CogitoErgoSometimes · 09/03/2012 17:52

Definitely pastry... half butter, half lard and you'll never taste anything so crisp and melting.

HappyCamel · 09/03/2012 17:55

Yorkshire puddings, use it to lubricate the pans

ElbowFan · 09/03/2012 18:15

Oat Biscuits:
2oz each of Lard, Marg, caster sugar, flour, rolled oats
Whizz up the fats with the sugar, add the rest and mix well, make walnut sized balls of the dough and put on a baking tray (space out as they do spread) & cook at gas 4 for 15 mins. Allow to cool on the tray.
Not as sweet as many biscuits either

chipmunksex · 09/03/2012 22:02

Thank you, I might try the welsh cakes, or just make a pie. Grin

OP posts:
MissFoodie · 10/03/2012 14:58

ditto pastry: makes it lovely and flaky

Convert · 10/03/2012 14:59

Modern sculpture?

KatAndKit · 10/03/2012 15:00

I agree with the pastry suggestions.

luisgarcia · 11/03/2012 02:04

make pastry with half butter and half lard. the deal with pastry is you need to coat each flour grain with fat to make it tender and you need to have layers of fat to make it flakey, so if you use room temperature butter it will coat the flour, and if you use room temperature lard it will form layers, as lard has a higher melting point than butter

BitterAndTwistedChoreDodger · 11/03/2012 02:07

A nice spare tyre Smile

NatashaBee · 11/03/2012 02:30

This reply has been deleted

Message withdrawn at poster's request.

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