The Accidental Smallholder Forum
Community => Coffee Lounge => Topic started by: Bionic on November 25, 2012, 03:08:13 pm
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Dinner has been cooking for a few hours and smells delicious. I can't wait to eat it. :excited:
Shoulder of pork, slow roasted for 6 hours so that it just pulls apart, mashed potatoes, red cabbage braised with prunes soaked in brandy, apple puree, brocolli and carrots, mmmmmm
Followed by cherry crumble and ice cream.
How about that for a weather beater. Should cheer us up a bit ;D
Sally
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Calm down, Sally, calm down.... ;D
I had red cabbage for mine, too - but that was the only item my dinner had in common with yours! :D
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:yum: :yum: :yum:
Wish I was nearer, but I bet you're glad I'm not ;) ;D
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Sounds yummy Sally :yum:
Had the same thing the other week (Jamie Oliver recipe) and it was fab - it's waiting the six hours that's the killer ;D ;D
Pauline
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Sounds scrum my, Sally. My mouths watering at your menu, can you possibly cyber me a portion :eyelashes:
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Pauline, mine is the Jamie Oliver recipe too.
Cyber portions winging their way just after 6pm :roflanim:
Sally
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Oh now that sounds lovely. Wish I was having what you're having. Enjoy!
Dans
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Sounds fab :thumbsup:
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Sally, do you do your raost tatties with the pork fat? Mine turned out really well when I did :thumbsup:
Anyone who has not tried this recipe can get it on jamieoliver.com and it is amazing :excited: .....and the gravy is the best ever! I added some red wine though.Well it just happened to be in my hand at the time :innocent: :innocent:
Pauline
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Bionic .... I am about to report you to a moderator. :-J Please only post if you are in a position to invite us all to sample the said meal. :innocent: ;D
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we had a pork roast today from our gos ,so so tasty .Have you dry cured any of your pork bellies? Idid some and the bacon was great.
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It was my Grandsons christening today and we fed 30 people on our own pork and lamb, was so pleased with myself and got loads of compliments on the meat.
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Yes rockstar, I have dry cured 2 bits of belly and the best bacon ever :yum: ....and have just dry cured the cheeks and really tasty too.
The power of bacon.....
....my 7 year old daughter was upset when the piggies went for slaughter and the first meat she ate from them was sausages. She knew exactly where they came from and was fine about it, the next bit was a chop and bless her she tried, but all she could do was pick at them and cry :'( ......the next bit was the home made bacon and if not for her would have a lot more in the freezer :o
She wanted some for breakfast today and I said are you glad that the pigs went into the freezer and she was 'yes, when is the bacon going to be ready' :excited: :excited: :excited: :excited:
She now when helping feed the pigs will ask 'Mummy is this an eating or keeping one?'
and she loved the 6 hour roast too!
Pauline
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Anne :wave:
It's such a great feeling to get those compliments when you have reared something and the meat is so good :thumbsup:
Pauline
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Any time my granddaughter who is 5 sits down to any pork or lamb she will always ask "who are we eating today"? She loves helping with the animals but knows and accept that they are destined for the freezer.
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.....and I still think back to Jamie Oliver's school dinners and the poor kids who did not even recognise a potato in its natural state, never mind a pid or a lamb :(
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Pauline, we didn't have roast potatoes this time as OH wanted a change so I did mashed. (How could anyone want a change from roast?)
However, I did roast with pig fat last time and the potatoes were fab.
I agree with you about the gravy it was delicious. I had just finished the bottle of red wine so added a bit of cider to mine.
At lunch time I am going to have a pulled pork sandwich with apple sauce, ;D
Sally
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Ppd, not sure I'd recognise a pid in its natural state either?
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Ppd, not sure I'd recognise a pid in its natural state either?
:D Come on, it's only two keys out...
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Ooops :D
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That dinner sounds just WONDERFUL. I so love pork, its almost becoming my favourite meat. Its so versatile too isnt it?
We had pork last night too, spare rib chops marinaded in Louisiana Hickory Smoked glaze. It was totally delicious. We had them with cauliflower cheese, an absolute favourite of mine.
I have to admit that Ive never cooked red cabbage, only ever pickled it, so hints and tips would be great. I hear its good with apple is that right?
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Mary,
I find that braised red cabbage is quite flexible and you can bung in a bit of what you fancy. Every recipe that I have read puts onions in but I have never done that.
Yesterday it was red cabbage, a diced cooking apple, the prunes soaked in brandy (usually this would be just plain sultanas or raisins), some brown sugar, a bit of mixed spice and some cider that I was drinking at the time so we shared it ;D
I put it in the oven on a low heat, 150 fan oven for about 2.5 hours. You can also cook it slowly on the hob and it turns out the same. It is great with any meat and lovely for a christmas dinner and reheats well.
I would definitely experiement with some if I were you.
Sally
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We had slow cooked pork chops in an onion, tomato and bean sauce tonight - the bones fell off the meat when it was ready :excited:
Just the ticket as we are stuck inside with the wind howling outside and STILL tipping down with rain. The really bad bit is with the wind in this particular direction and this strong (40mph gusts) we can't have our woodburner lit as the smoke comes gushing down the chimney :rant: Good news is our underfloor heating is doing the trick :thumbsup:
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im in the same boat,sudanpan, neither burner wants to play ball. im ignoring them now, they hate that.
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:excited: :excited: I am having the 6 hour roast pork tonight! Cooking for my Mum and Dad and have been raving about it so it better be as fantastic as the last one :fc: :fc:
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I am sure you won't need to keep your fingers crossed. It will be great. My mouth is watering.
Sally
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:wave: Thanks Sally - it was delicious as always :thumbsup: :thumbsup: :thumbsup: