Photo of your dinner (vol 2)

[zygalski]

Johnny said:

And where are the two girls when you need them?

[rsbmw]

Sunny and warm yesterday so first BBQ of the year, complete with chilli & garlic pickle from the artisan market

[miniman]

Here's some duck, on parsnip puree, with mini cauliflower cheese, rosemary roasted gnocchi with quince & red wine reduction.

[Don]

miniman said:

Here's some duck, on parsnip puree, with mini cauliflower cheese, rosemary roasted gnocchi with quince & red wine reduction.

I LIKE IT!

[ApOrbital]

zygalski said:

Johnny said:

And where are the two girls when you need them?

[Johnny]

[Don]

Lasagne for Mother's Day.

[ApOrbital]

[rsbmw]

Uncanny, looks just like the one above but 90 degrees rotated

[Griff Boy]

Some simple Chinese food for a treat for my wife!

Sticky Chinese ribs with a slow roasted belly pork marinated in 5 spice and Szechuan pepper with a garlic dipping sauce

[Blown2CV]

that belly pork looks very munch. I have a big slab of it in the freezer...

[n_const]

Griff Boy said:

Some simple Chinese food for a treat for my wife!

Sticky Chinese ribs with a slow roasted belly pork marinated in 5 spice and Szechuan pepper with a garlic dipping sauce

Looks fantastic Griffboy. Whats the cooking time on the pork ?

[Don]

ApOrbital said:

Thank you.

[Cotty]

Never got proper crackling on my pork before but this looks on the money (Half way through)

[bomb]

Crackling - I always cut the skin with a craft knife so the strips are thin. Cut through to the meat so the crackling can 'open up' when cooking.

Then the skin needs to be dry.

A generous sprinkle of black pepper and salt, well rubbed into the cuts in the skin.

Into a hot oven : 220 degrees C.

Should crisp up nicely.

[vaderface]

Cotty said:

Never got proper crackling on my pork before but this looks on the money (Half way through)
]

If you want decent crackling this guy knows how its done.

http://www.pistonheads.com/gassing/topic.asp?h=0&a...

Tried myself and it works.
oh and im rubbish at cooking!

[Cotty]

anonymous said:

[redacted]

Came out ok. I wasn't really aiming for crackling I just wanted the joint done as time was ticking away. Had a boiler service so wanted the guy gone gone from the kitchen before I could start cooking and he took ages.

[Gandahar]

Some excellent pork shots there from Griff and Cotty. For pork crackling I find best is to take it off half way and scoop all the fat from behind with a spoon and then put it back on top, just pop it on top, let the hot air get beneath. The thinner you score it the better of course as gives more surface area for the heat to work on.

Edited by Gandahar on Thursday 30th March 19:35

[Gandahar]

My poached duck eggs stabbed with knife to give runny loveliness.






Unctuous and far better than a hens egg.

Edited by Gandahar on Thursday 30th March 19:38

[Don]

Gandahar said:

My poached duck eggs stabbed with knife to give runny loveliness.






Unctuous and far better than a hens egg.

I couldn't agree more. Lovely poached, fried or scrambled. In Menamen. Boiled. Just better.

Too rich for all the time for me, though. But for a treat - wonderful.