Posts Tagged ‘Pork’
Tuesday, September 20th, 2011
What do you do when handed a pile of cheap pork chops and you dont want to simply grill them yet again? The answer is to get them off the bone and do something imaginative.
Generally speaking, Stroganoff is a dish made with fillet streak – it is fast, luxurious and easy. If any recipe tells you it takes ages, then it isn’t a proper Stroganoff – after all, it was one of the staples of many a top hotel in London in the 60s, and they do not want recipes that take forever!#
I have never seen why I have to limit the technique to beef only, and really, this could be applied to just about anything, maybe even fish, as long as it was something like Tuna. Anyway, here is a pork version. For this I have reduced the amount of paprika and added black pepper – it seems to suit the meat better. (more…)
Wednesday, April 20th, 2011
Here is another dish that is ripe for mass production – slow roasted leg or shoulder of pork. I have chosen this dish because if you have a big enough oven dish you can get several in there at the same time; between three of you you could produce a lot of pork! This dish takes about 5 hours to cook, so get it on in the morning and then ignore it.
Normally I would suggest cooking this on the bone, but for this purpose go for deboned – it will be easier.
I cooked this last night and it went down very well, so this is hot off the press!
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Friday, April 8th, 2011
We really love good sausages at home; not just the wonderful sausages from across Europe, but the gorgeous, dodgy English banger. The trouble is, since these are made with a good helping of filler inside, and much of this filler is high in carbs, if you are on an Atkins style diet, sausages are out!
Well, I wasn’t going to stand for that. So today I took delivery of a pile of Hog Casings from Weschenfelder and rolled up my sleaves to make 5kg of 100% pork sausages! And surprisingly easy it was, thanks to the old Kenwood.
Here is how….
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Tuesday, March 15th, 2011
Porcetta is a somewhat wonderful beast from the village communities in Italy. A superb family meal, it is often made from the entire belly of pork, boned, and roasted wrapped in foil, stuffed with herbs for hours in a wood oven.
The trouble is, the best thing about it is that all the fabulous fat that gives the roast so much flavour is a bit off-putting for the average British Pallet who appears to be stuck on “can I have something lean?” The compromise is to roast a loin of pork with enough fat to satisfy the chef but a lean enough inside to satisfy those who are determined to ruin a good idea.
Having said all that – this is rather delicious! Right, on with the recipe!
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Tuesday, June 1st, 2010
Oh, I feel so guilty about this. When I started cooking the other day, I planned to take complete photos to cover the preparation of the entire feast. But you know how it is; you get busy, the dog is biting your feet, you are dropping people at paint-balling, you leave your camera upstairs and one way and another it simply does not happen. And when at last you do get round to actually photographing the final result, it has all gotten eaten and the dog has taken over the hammock.
However, I can still give you the recipes for the three bits that got cooked over the coals – Ribs, Lamb Burgers and Chicken Breasts. Here we go …
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Thursday, March 4th, 2010
To be fair to Sweden and other Scandinavian countries, they make far more interesting food than just there famous meatballs! However, since Ikea has been working hard trying to make them famous, I thought I better pen my recipe. The trick here is texture, or grain, if you like. Some people prefer a very fine grain, some a rather more chunky ball. Here I have gone for the fine version, but up to you.
The one common thing with Swedish Meatballs is that they are served with a creamy gravy of some description (more…)
What do you do when handed a pile of cheap pork chops and you dont want to simply grill them yet again? The answer is to get them off the bone and do something imaginative.
