Recipes, home grown goodness, BBQing and food stuff
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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.
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.
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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.
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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?