Recipes, home grown goodness, BBQing and food stuff
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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
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
Awww maaaate. That is a thing of beauty right there. Loving that nek level crackling
Dry dry dry - google it, bur from memory was dried, rubbed with salt (and maybe baking soda?), fridge dried and then roast like hell
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@Victor-Meldrew said in Recipes, home grown goodness, BBQing and food stuff:
@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
Jamie Oliver does a good shank recipe. A bit of chilli, lots of sauce, and vege in there, serve with mash (or mustard mash if feeling flash).
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@Victor-Meldrew Chapel Down do a good sparkling.
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Loads of land has been bought in Kent in the last few years for wine production apparently. Mainly sparkling.
Might buy one of these as a Christmas present to myself.
https://www.three-choirs-vineyards.co.uk/product/xmas-2020-special-12-case/
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@Victor-Meldrew Global warming ain't all bad huh?
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@Victor-Meldrew said in Recipes, home grown goodness, BBQing and food stuff:
Loads of land has been bought in Kent in the last few years for wine production apparently. Mainly sparkling.
Well the English did "invent" sparkling by being lazy buggers (albeit by accident - it went "off" but they were smart enough to drink it anyway). Then the French stole it and called it champagne.
"The English left these inexpensive still white wines on the London docks and the wines got cold so they started undergoing a second fermentation causing them to become carbonated."
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@reprobate said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy yeah nah.
Don't believe it?
I heard that many years ago, so googled it. Could be a myth but I have a suspicion that it might be true. An accidental second fermantation in the bottle...
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@reprobate said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy yeah nah.
Don't believe it?
I heard that many years ago, so googled it. Could be a myth but I have a suspicion that it might be true. An accidental second fermantation in the bottle...
The last part is true, although hardly a revelation. Surely vintners would know that a wine that hadnt fermented out and was bottled unfiltered/untreated of yeasts would ferment again and get effervescent. It was bunging cork with a cage on it to trap the CO2 that was the 'invention'.
The London docks story sounds odd as cold temps slow the process and the wine would have to be there for a long time which would mean seasonal changes. The bottles would have popped their corks -
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
The London docks story sounds odd as cold temps slow the process and the wine would have to be there for a long time which would mean seasonal changes. The bottles would have popped their corks
Yeah the "cold" bit seems wrong. As for popping the corks - how much un fermented sugar was left after first fermentation? Was it just a lightly fizzy thing? We'll never know.
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
Surely vintners would know that a wine that hadnt fermented out and was bottled unfiltered/untreated of yeasts would ferment again and get effervescent.
Yes, but what I had heard originally was that the English decided to drink it, the French threw it away if that happened as it was off. I doubt that it was "bubbles' as we know it today.
Again, we'll never know.
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
The London docks story sounds odd as cold temps slow the process and the wine would have to be there for a long time which would mean seasonal changes. The bottles would have popped their corks
Yeah the "cold" bit seems wrong. As for popping the corks - how much un fermented sugar was left after first fermentation? Was it just a lightly fizzy thing? We'll never know.
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
Surely vintners would know that a wine that hadnt fermented out and was bottled unfiltered/untreated of yeasts would ferment again and get effervescent.
Yes, but what I had heard originally was that the English decided to drink it, the French threw it away if that happened as it was off. I doubt that it was "bubbles' as we know it today.
Again, we'll never know.
Good old english lack of tastebuds eh?
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@Snowy Sort of right. The Poms had always bought Champagne but as a still wine. They reinvented corks and had a better glass blowing industry. They would buy champagne by the barrel in France and bottle it in their sturdier bottles sealing them with these new fangled cork stoppers.
They would get secondary fermentation from residual sugars as the summer came on. Previously this didn't happen because the bottles weren't properly sealed.
Brits led a lot of innovation mainly because they didn't have a wine industry of their own. They popularised Port for example because they couldn't get hold of French wine.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy Sort of right. The Poms had always bought Champagne but as a still wine. They reinvented corks and had a better glass blowing industry. They would buy champagne by the barrel in France and bottle it in their sturdier bottles sealing them with these new fangled cork stoppers.
They would get secondary fermentation from residual sugars as the summer came on. Previously this didn't happen because the bottles weren't properly sealed.
Brits led a lot of innovation mainly because they didn't have a wine industry of their own. They popularised Port for example because they couldn't get hold of French wine.
They also invented cheese rolling and bog snorkelling so forgive me if I account for a fair portion of shear blind luck.
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy Sort of right. The Poms had always bought Champagne but as a still wine. They reinvented corks and had a better glass blowing industry. They would buy champagne by the barrel in France and bottle it in their sturdier bottles sealing them with these new fangled cork stoppers.
They would get secondary fermentation from residual sugars as the summer came on. Previously this didn't happen because the bottles weren't properly sealed.
Brits led a lot of innovation mainly because they didn't have a wine industry of their own. They popularised Port for example because they couldn't get hold of French wine.
They also invented cheese rolling and bog snorkelling so forgive me if I account for a fair portion of shear blind luck.
you take enough shots, eventually you get the Michael Jordan outcome
Spiced Slow-cooked Lamb Shanks
