UKBouldering.com
the shizzle => shootin' the shit => food & drink => Topic started by: Sloper on May 09, 2014, 08:28:27 pm
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Given it's been a while I though I'd kick off a new bout of culinary conversation and recipes.
Shamelessly ripped off from House
Venison with blueberry & gin (ok they smoked it over lasp sang and had a good side brigade) but suitable for a blag at home.
Mash a handful of blueberries and clove of garlic of garlic with some s&p add some olive oil and a measure of gin and marinade the venison for 30-45 mins.
Cook off some pancetta and char the outside of the meat, then reduce the heat (remove the meat and place in a warm oven for 10 minutes) and add the marinade 50ml of blueberry juice and 25 ml beef stock per person, reduce slightly add a knob of butter and another measure of gin.
Serve with kale or cavolo nero & potato rosti.
A good rhone is suggested.
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On the same not, where's best for a pork bap around sheffield?
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Probably Roney's.
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+1 and then some, and you can always chat to Christian at this fishmongers opposite (proper Yes Chef)
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Perhaps a blind taste-test against the Crookes butchers is in order
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did this at new year and will be doing it again next week -
I call it "overcooked gammon with a heap of brown sugar" - probably get away with calling it pulled pork
unsmoked gammon joint same size/shape as the slow cooker pot, fat side up, no need for liquid
14 hours in the slow cooker on high for 3.5kg that we had - important to over do it
carefully slice off the skin, leaving the fat on the meat, cross score the fat and heap brown sugar on the fat. spoon some liquid fat/juices onto the sugar
whack the whole thing (still in the slow cooker pot, no lid) in a hot oven 230ish C to get a nice glaze on the top
spoon the liquid fat/juice onto the sugar during cooking
about 20 mins should get a nice glaze
the main problem now is how to get the meat out of the pot and onto a serving plate without it falling apart. I used a couple of metal fish slices
cut right through the whole thing across the grain a few times so that the strands of pork will be of limited length. Pull/shred it with a couple of forks
fill nice bread rolls with as much meat as is physically possible
eat
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That does sound fairly awesome!
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and very easy
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Use up whats left in your cupboard/fridge/freezer with this recipe site (http://www.supercook.com/#/recipes/All%2520recipes) (you enter what you've got, it suggests recipes).
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Use up whats left in your cupboard/fridge/freezer with this recipe site (http://www.supercook.com/#/recipes/All%2520recipes) (you enter what you've got, it suggests recipes).
Are you on commission slackers? :hug:
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Are you on commission slackers? :hug:
No I just figured not everyone would read it in the other thread but might read it here.