I made this again today, this time using the lemons instead of oranges.  Nice indeed but like VHJ, very, very thick. Do we cook it less or add more water or perhaps start testing it 10 minutes before the time is up.  I'd like to get the consistency just right.

This recipe is on page 122 of the Full Steam Ahead Cookbook and I think someone else has done it as well - was it you Quirkingcooking Jo?

I had 4 medium sized drumsticks weighing 1.3kg (cost me $3.98 at the end of September) but only 3 would fit into the varoma dish.  I made soup with the other one (delicious).  I used proscuitto to wrap the legs instead of bacon and steamed them for 1.5 hours.  For the first hour I had large whole potatoes and whole carrots in the steaming basket then removed them to the thermosaver for the extra time of cooking. I had some frozen leftover gravy so heated that and microwaved some baby peas.  It definitely needed the gravy as the legs looked very dry at the end of the cooking and the gravy solved that problem. 

The recipe is a bit fiddly and messy, hard to get the meat off the bone at the end of the cooking time and remove the sinews but it tasted fine. However, I think I prefer my usual recipe of Drunken Turkey Legs, cooked slowly in the oven or slow cooker and this is not something I would serve up to visitors.  Was happy with getting soup for 6 and a roast for 3 for a measly $3.98 though.

Taste 4/5

Hi Kali Ma, welcome to the forum.  Fancy your DF thinking he may still have to buy you a Christmas present after ordering you a TMX - what a nice guy you have got there. Hope both of you enjoy experimenting and converting recipes when it finally arrives. 

Hi isi, lovely you found our forum.  No problems with your English, you did very well so don't let that hold you back.  Pop in to chat anytime you feel like it.

I've learnt with mashed potato to only add liquid in small amounts as I think it needs it during the whipping process.  Most recipes have far too much liquid in them and it is just slop, albeit it tasty slop    It depends on the type of potato you use as well as to how much liquid they need so I now apply this method whenever I am mashing potato.

Hi Warren, nice to hear from you again.  How good do those rolls look ! If you haven't got a steam oven, would you just put some boiling water into a baking dish below the rolls?  You must be happy with the fact there are a few more in your country now on the forum who are wrapped with their TMX's. 

Will PM you.