Recipes, home grown goodness, BBQing and food stuff
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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
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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
I find roast belly can be too fatty if you're not careful. Any hints welcomed. Bloody great marinated in cider and vinegar and grilled though
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@Victor-Meldrew yeah, i'm gutted about chrisms markets being cancelled this year.
I really hope hotels open up though after lockdown, will try and get down your way again. Sitting in a hotel overlooking a wild beach with an open fire is absolute, pure winter-time UK bliss.
Interesting you mention pinot-noir. My wife went to this vineyard and picked up some of this. It's absolutely fantastic.
Sussex Wine Estate and Vineyard | English Sparkling Wine | Rathfinny
Producers of the finest Sussex Sparkling wine and English Sparkling wine in the UK. Created with passion at our Sussex vineyards and ready to order online
British Pinot Noir. Who would've thunk it.
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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.
That is a thing of beauty.
Made this a few weeks back. Divine with 2015 Marlborough Pinot Noir.
Cider-Brined Pork Chops With Maple-Bacon Chutney Recipe - Food Republic
Rick Gresh is executive chef at David Burke's Primehouse in downtown Chicago. We're in full-on brining mode, but it's not just about salt water and poultry. Chef Gresh loaned us his recipe for a cider brine that will keep pork chops moist and succulent as well. "I created the recipe thinking of the...
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@Victor-Meldrew 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
I find roast belly can be too fatty if you're not careful. Any hints welcomed. Bloody great marinated in cider and vinegar and grilled though
I like to cook it Italian style. Rub meat with olive oil salt and fennel seeds and a little rosemary. Salt and olive oil on the scored skin. Roast at 140c for a couple of hours until soft, then put under the grill at about 150c until the crackling is done. Seems to get the fat nicely rendered. You do need to choose your piece wisely though, a nice even distribution of meat and fat
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English wine - esp. sparkling & white - is really good but not cheap.
We stayed at Three Choirs Vineyard a few years back. They had just released their first Pinot Noir (available in their restaurant only) using NZ techniques for the vines - and it was seriously good.
Three Choirs Vineyard | England's Oldest Vineyard | Gloucestershire
Experience a vineyard stay at Three Choirs Vineyard in Gloucestershire. Enjoy Vineyard View Rooms and Luxury Vineyard Lodges. Shop online for English wines.
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Victor-Meldrew 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
I find roast belly can be too fatty if you're not careful. Any hints welcomed. Bloody great marinated in cider and vinegar and grilled though
I like to cook it Italian style. Rub meat with olive oil salt and fennel seeds and a little rosemary. Salt and olive oil on the scored skin. Roast at 140c for a couple of hours until soft, then put under the grill at about 150c until the crackling is done. Seems to get the fat nicely rendered. You do need to choose your piece wisely though, a nice even distribution of meat and fat
Many thanks. That's been clipped to the Recipe Section of my Onenote
