The PH Cooking competition no2: Pork
Discussion
oilydan said:
Agreed. The cooking competition is supposed to inspire you to go create. Not remind you of something you cooked last year.
Have had so much fun looking for recipies. I could have posted 3 different things on this thread but reckon my submission has the taste and simplicity to make it a great dish. Always been c
p at presentation as you can see frompage 3 of the photo of your dinner thread ! 
Quick question, when does this round of the competition end? Is it today? It's just I'd like to enter but unfortunately I've been away in the middle east (where there was a distinct lack of pork based products) with work and I only got back last night.
I've got something on the go now, but it won't be ready until tomorrow night, would I be able to politely request a day's extension, or would that be totally out of the question?!
There is no way I will actually be able to compete properly with the standard of stuff posted here, but I'm beginning to start cooking more and more and to try new things, and the competition seems a good way to do it!
I've got something on the go now, but it won't be ready until tomorrow night, would I be able to politely request a day's extension, or would that be totally out of the question?!
There is no way I will actually be able to compete properly with the standard of stuff posted here, but I'm beginning to start cooking more and more and to try new things, and the competition seems a good way to do it!
shirt said:
oilydan lives in the uae and cooked pork.
Top effort!I *might* post a few more, we+kids are having tapas tonight so chorizo x 2, spiced pork meatballs, pata negra and some decent bread and wine (not the kids). Forgot the pattas bravas which the Mrs is doing while I post!
Edited by 21TonyK on Saturday 19th February 19:34
Porc aux Lentilles, which is errr, Pork with Lentils! Oh, and it has a mustard sauce.
Pork Tenderloin, with sage, garlic slivers, and prices of lemon rind stuffed in incisions. Seasoned, and wrapped in smoked streaky bacon to keep the terderloin moist, and hey, bacon tastes good!
Cooked in the oven for half hour or so, and in the meantime Puy Lentils are cooked in stock, and a glug of white wine. And the mustard sause is made with white wine, creme fraiche, Dijon Mustard, and seasoned.
Finished product, Pork sliced, and served with the lentils and mustard sauce.
After the presentation for the photo, I stuffed the rest of the pork on the plate, and drenched it with more sauce (ie. man's size portion!), and I was starving. Served with the remaining wine!
Pork Tenderloin, with sage, garlic slivers, and prices of lemon rind stuffed in incisions. Seasoned, and wrapped in smoked streaky bacon to keep the terderloin moist, and hey, bacon tastes good!
Cooked in the oven for half hour or so, and in the meantime Puy Lentils are cooked in stock, and a glug of white wine. And the mustard sause is made with white wine, creme fraiche, Dijon Mustard, and seasoned.
Finished product, Pork sliced, and served with the lentils and mustard sauce.
After the presentation for the photo, I stuffed the rest of the pork on the plate, and drenched it with more sauce (ie. man's size portion!), and I was starving. Served with the remaining wine!
smack said:
Porc aux Lentilles, which is errr, Pork with Lentils! Oh, and it has a mustard sauce.
Pork Tenderloin, with sage, garlic slivers, and prices of lemon rind stuffed in incisions. Seasoned, and wrapped in smoked streaky bacon to keep the terderloin moist, and hey, bacon tastes good!
Cooked in the oven for half hour or so, and in the meantime Puy Lentils are cooked in stock, and a glug of white wine. And the mustard sause is made with white wine, creme fraiche, Dijon Mustard, and seasoned.
Finished product, Pork sliced, and served with the lentils and mustard sauce.
After the presentation for the photo, I stuffed the rest of the pork on the plate, and drenched it with more sauce (ie. man's size portion!), and I was starving. Served with the remaining wine!
Great stuff. Good LC / kitchen interface.Pork Tenderloin, with sage, garlic slivers, and prices of lemon rind stuffed in incisions. Seasoned, and wrapped in smoked streaky bacon to keep the terderloin moist, and hey, bacon tastes good!
Cooked in the oven for half hour or so, and in the meantime Puy Lentils are cooked in stock, and a glug of white wine. And the mustard sause is made with white wine, creme fraiche, Dijon Mustard, and seasoned.
Finished product, Pork sliced, and served with the lentils and mustard sauce.
After the presentation for the photo, I stuffed the rest of the pork on the plate, and drenched it with more sauce (ie. man's size portion!), and I was starving. Served with the remaining wine!
Voting threads now up people.
I say 'threads' because I've had to split it across 2 polls due to limitations on the number of spaces in the poll and our 13 entries this time. So visit both polls folks! Dish with most votes wins. Predictably. Polls shut Wed night at midnight.
Poll A is here: http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Poll B is here: http://www.pistonheads.com/gassing/topic.asp?h=0&a...
I say 'threads' because I've had to split it across 2 polls due to limitations on the number of spaces in the poll and our 13 entries this time. So visit both polls folks! Dish with most votes wins. Predictably. Polls shut Wed night at midnight.
Poll A is here: http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Poll B is here: http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Not much recent voting activity and I'm sure you all want to crack on with the next competition, so voting is now closed.
The results at 22:30, (no further votes now counted)
Bear in mind that this table combines the votes from 2 polls which had different numbers of total votes. Hence the %'s aren't comparable.
So, warm congrats to Tony who was a worthy winner. -Tony, think of this as positive market research for the restaurant! You get to set the next ingredient(s) after your virtual glass of Champagne.
Special mention to Cotty who showed that a simple, but well executed dish will always have appeal to hungry voters.
And many thanks to everyone who was brave enough to take part. As others have said, not a dish here that I wouldn't happily tuck in to.
The results at 22:30, (no further votes now counted)
Bear in mind that this table combines the votes from 2 polls which had different numbers of total votes. Hence the %'s aren't comparable.
So, warm congrats to Tony who was a worthy winner. -Tony, think of this as positive market research for the restaurant! You get to set the next ingredient(s) after your virtual glass of Champagne.
Special mention to Cotty who showed that a simple, but well executed dish will always have appeal to hungry voters.
And many thanks to everyone who was brave enough to take part. As others have said, not a dish here that I wouldn't happily tuck in to.
Ladies and Gentlemen,
Thank you your kind words. Some nice looking stuff and TBH surprised at the voting. As I said elsewhere I voted for Cotty based on the fact that it was honest straight forward food which is what I normally* aim for.
Anyway, hope what I did helps/motivates or inspires others. Fine food etc is not necessarily difficult, just time consuming!
Watch out for the next challenge in about 5 minutes.
Tony
Thank you your kind words. Some nice looking stuff and TBH surprised at the voting. As I said elsewhere I voted for Cotty based on the fact that it was honest straight forward food which is what I normally* aim for.
Anyway, hope what I did helps/motivates or inspires others. Fine food etc is not necessarily difficult, just time consuming!
Watch out for the next challenge in about 5 minutes.
Tony
- 2-3 night a week anyway.
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