Photo of your dinner (Vol 3)
Discussion
Poached the pork belly joint for 2.5 hrs in cider, stock, vegetables and herbs, left it overnight in the fridge then cut into portions, pan seared to crisp up the skin and warmed through in the oven, it was soft, tender and delicious.
Sieved the poaching liquid, reduced it by about 80% and then added butter to make the sauce, it had a lovely rich and deep flavour.
Served the pork with truffled roasted turnip, buttered apple slices and plain green beans.
Sieved the poaching liquid, reduced it by about 80% and then added butter to make the sauce, it had a lovely rich and deep flavour.
Served the pork with truffled roasted turnip, buttered apple slices and plain green beans.
TeeRev said:
Poached the pork belly joint for 2.5 hrs in cider, stock, vegetables and herbs, left it overnight in the fridge then cut into portions, pan seared to crisp up the skin and warmed through in the oven, it was soft, tender and delicious.
Sieved the poaching liquid, reduced it by about 80% and then added butter to make the sauce, it had a lovely rich and deep flavour.
Served the pork with truffled roasted turnip, buttered apple slices and plain green beans.
That looks great. Have you always been a keen cook or is it something you've come to in retirement?Sieved the poaching liquid, reduced it by about 80% and then added butter to make the sauce, it had a lovely rich and deep flavour.
Served the pork with truffled roasted turnip, buttered apple slices and plain green beans.
CharlesdeGaulle said:
TeeRev said:
Poached the pork belly joint for 2.5 hrs in cider, stock, vegetables and herbs, left it overnight in the fridge then cut into portions, pan seared to crisp up the skin and warmed through in the oven, it was soft, tender and delicious.
Sieved the poaching liquid, reduced it by about 80% and then added butter to make the sauce, it had a lovely rich and deep flavour.
Served the pork with truffled roasted turnip, buttered apple slices and plain green beans.
That looks great. Have you always been a keen cook or is it something you've come to in retirement?Sieved the poaching liquid, reduced it by about 80% and then added butter to make the sauce, it had a lovely rich and deep flavour.
Served the pork with truffled roasted turnip, buttered apple slices and plain green beans.
My interest in higher end cooking started in the early eighties after we had kids and couldn't eat out as often so we began to have more dinner parties at home, like most men I like meat so the main course became my area of responsibility, that gradually expanded to most courses and even the vegetables but never the dessert, even now I hardly ever do a dessert.
It was never difficult for anyone to know what to give me as a birthday or Christmas present, my collection of cookery books grew as rapidly as my interest and is definitely over a hundred, they're stored in my lockup at the moment as I'm just creating a "ManCave" but there will be some shelves for them when that's finished. To be honest though, these days I mostly take inspiration from stuff I see on the TV or the internet and just adapt things to the ingredients I have incorporating the new Keto diet challenge.
Our regular New Years Eve dinner parties in particular expanded in numbers of people and courses over the seventeen consecutive years we held them up to 2000, the biggest was a seven course Italian theme for sixteen people which I started prep for three months in advance when I made the mushroom, pepper and artichoke antipasti's.
Even now we still do the NYE dinner parties but only for a small group of nine and only once every four years, after 2000 we had a break and then we started a four year rotation with our really close friends which works very well, it's become a bit of a competition though and here's a sample menu from one of ours.
TREVOR AND LINDA, NEW YEARS EVE 2011.
“THE MENU”
Aperitifs
Champagne, Kir Royale or Bucks Fizz.
Canapés
Ham and Blue Cheese with Onion Relish on Bruschetta
Smoked Salmon and Beetroot with Dill Cream on Blini’s
Tomato and Asparagus with Lemon Pesto on Melba Toast
Starter
Individual Fish Pie with Green Pea Soup
Palate Cleanser
Lemon Sorbet with Limoncello
Main Course
“Pig”, Roast Fillet shot with Chorizo and Sage, Thyme Belly Confit, Black Pudding Crumble and Crackling
Served with a Madeira & Mushroom Jus and Crab Apple Jelly
Accompanied by
Pear Cider, Rosemary and Garlic Fondant Potatoes, Butternut Squash Puree and Green Beans
Desserts
Berry Terrine with Lime Sauce and Chantilly Cream
White Chocolate Parfait with a Honey Wafer
Meringue Nest with a Toblerone Ganache
Cheese
Sussex Charmer, BroadOak Cheddar, Burwash Rose, Scrumpy Sussex,
Channel Island Brie, Blacksticks Blue and St Agur
Wines/Port
Chateau Tour Balette Bordeaux, 2000
Charles Pierre Pouilly Fuisse, 2006
Muscat Orange and Flora Dessert Wine 2009
Warres Quinta da Cavadinha, Port 1996
illmonkey said:
Takeaway secrets book. Mine was 70C internal temp after 45 minutes, but figured you’re meant to really cook it, so left it an hour, then rested for 20 mins. Our oven seems to cook quickly though.
Hi,I'm looking for the white/garlic sauce recipe. Any chance you could post a copy?
Thank you
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