Recipes, home grown goodness, BBQing and food stuff
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Opened my most recent batch of Feijoa & chilli chutney
Bloody good, one of my better ones.
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Christmas liqueurs done. Tia Maria on the left... Cointreau on the right...
Made the Tia Maria a bit more adult this year. Left the coffee and vanilla beans in for 2 weeks more than usual so it has a bit of an edge. Cointreau tastes bloody good and is supposed to get even better with a few weeks in the bottle.
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@Victor-Meldrew look great! Personal recipe or one you found online?
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@taniwharugby said in Recipes, home grown goodness, BBQing and food stuff:
@Victor-Meldrew look great! Personal recipe or one you found online?
Both pretty generic. Cointreau is orange rind from 4-5 unwaxed oranges(avoiding any white pith) steeped in 750ml brandy for 5-6 weeks, shaken weekly then filtered thru coffee filters twice and sweetened with white sugar syrup to taste. Leave for at least 1 month before drinking. Improves for up to a year.
Tia Maria has morphed a bit into my own recipe. 750ml of reasonable good dark rum, couple of vanilla pods cut and crushed, small cup of coffee beans. Leave for at least 10 days (shaking daily) or longer to get the taste you want. Sweeten with demerara sugar syrup to taste - you can also add some expresso to tweak the coffee flavour. Improves a bit after 3-4 weeks but drinkable from day 1.
Use airtight jars and keep in dark place when making.
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Have you tried Heston Blumethal's Chilli Con Carne?
Takes hours to make - Mrs Meldrew does it every now and then and it's really superb.
Heston Blumenthal's rich chilli con carne with spiced butter recipe
Adding the spiced butter to the chilli just before you serve it will make it rich and unctuous.
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
Lamb shanks were pretty much put in the bin when I was kid. Not anymore.
Tell me about it.
Did slow-cooked lamb shanks in pomegranate, fennel & port a week or so ago and was staggered at the price of the meat.
To make it worse, the recipe was a bit disappointing
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@Victor-Meldrew said in Recipes, home grown goodness, BBQing and food stuff:
Did slow-cooked lamb shanks in pomegranate, fennel & port a week or so ago and was staggered at the price of the meat.
Yep, peasant cuts are popular.
The weird thing is the price differentiation isn't there often. If the premium isn't htat high, it's totally worth stepping up to a tender cut (much though I love braised, smoked or slow cooked meat)
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@Victor-Meldrew I think I have actually, and remember being a bit underwhelmed.
Having said that the receipt for the chili looks very familiar, but the spiced butter ... not so much. Sound like something to give a crack this weekend tho.
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Thankfully my favourite meat is pork (closely followed by rib-eye) and the peasant cut craze hasn't hit yet.
British pork is seriously good - probably the best I've tasted - and terrific value.
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@Victor-Meldrew I think I have actually, and remember being a bit underwhelmed.
Having said that the receipt for the chili looks very familiar, but the spiced butter ... not so much. Sound like something to give a crack this weekend tho.
The spiced butter really makes it special. That and the lime rind.
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@Victor-Meldrew said in Recipes, home grown goodness, BBQing and food stuff:
British pork is seriously good - probably the best I've tasted - and terrific value.
It is really good. But they have a weird relationship with beef - the suggestion that beef could go into a sausage was met with incredulity by my butcher over there. They got on the bandwagon with a Boerewors recipe though.
mmm, pork
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@Victor-Meldrew said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@Victor-Meldrew I think I have actually, and remember being a bit underwhelmed.
Having said that the receipt for the chili looks very familiar, but the spiced butter ... not so much. Sound like something to give a crack this weekend tho.
The spiced butter really makes it special. That and the lime rind.
honestly, I've bookmarked and plan to make that sometime soon.
Slow cooking even mince really smooths out the texture, softens it and turns it into some seriously tasty chili/bolognese (depending on what you're doing). Well worth a few hours of slow reduction on the stovetop
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@Victor-Meldrew see it's the peppers which make me think I've made it before and was underwhelmed.
Perhaps I made it but flagged the spice butter .... which could well be true. If I did that I suspect it would just be a very star anise' tasting chili.
Which would be underwhelming.
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@Victor-Meldrew said in Recipes, home grown goodness, BBQing and food stuff:
Thankfully my favourite meat is pork
I'll just leave this 5kg shoulder here.
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@Victor-Meldrew Indeed. The frustrating thing about Pork though is the perfection to roast it. 5 mins under ... you are sick. 5 mins over ... meat is dry.
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@Victor-Meldrew said in Recipes, home grown goodness, BBQing and food stuff:
Thankfully my favourite meat is pork
I'll just leave this 5kg shoulder here.
Awww maaaate. That is a thing of beauty right there. Loving that nek level crackling
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@Victor-Meldrew Indeed. The frustrating thing about Pork though is the perfection to roast it. 5 mins under ... you are sick. 5 mins over ... meat is dry.
Thats why you use belly
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@Victor-Meldrew Indeed. The frustrating thing about Pork though is the perfection to roast it. 5 mins under ... you are sick. 5 mins over ... meat is dry.
Thats why you use belly
Perhaps. But if you use belly, you can't have much, otherwise you have another belly issue.
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Cornwall is becoming the foodie centre of the UK. Around December, there are loads of Christmas markets where you can get all sorts of produce from local farms. We used to stock up on Cornish Gouda, salted beef, weird flavours of bacon - and beef sausages. Even have a bottle of Cornish Pinot Noir from last year.
Sadly been cancelled this year.
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@Victor-Meldrew Indeed. The frustrating thing about Pork though is the perfection to roast it. 5 mins under ... you are sick. 5 mins over ... meat is dry.
Thats why you use belly
Perhaps. But if you use belly, you can't have much, otherwise you have another belly issue.
But what a way to go
