[ppd]

.....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

[Bionic]

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, 
Sally

[Alistair]

Ppd, not sure I'd recognise a pid in its natural state either?

[Ina]

Ppd, not sure I'd recognise a pid in its natural state either?

  Come on, it's only two keys out...

[ppd]

Ooops

[NormandyMary]

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?

[Bionic]

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 
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

[Sudanpan]

We had slow cooked pork chops in an onion, tomato and bean sauce tonight - the bones fell off the meat when it was ready 


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    Good news is our underfloor heating is doing the trick 

[deepinthewoods]

im in the same boat,sudanpan, neither burner wants to play ball. im ignoring them now, they hate that.

[ppd]

  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

[Bionic]

I am sure you won't need to keep your fingers crossed. It will be great. My mouth is watering.
Sally

[ppd]

  Thanks Sally - it was delicious as always