Oven baked gammon joint with mustard mash, baby beets, carrots, and sweetcorn.
Glass of 2013 Chateau de Malleret, Haut-Médoc. (Gold medal winner Concours International 2016)
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Oven baked gammon joint with mustard mash, baby beets, carrots, and sweetcorn.
Glass of 2013 Chateau de Malleret, Haut-Médoc. (Gold medal winner Concours International 2016)
I think gammon joints are insanely cheap in Sainsbury's. Boiled or baked they are brilliant value. A £2.50 joint will last one person for days on constant eat.
Pre-cooked sliced ham is a comparative massive rip off.
Agreed - and they taste just as good cold with pickle or some (freshly made) English mustard. :)Quote:
Originally Posted by User211
chicken again
Midnight feast?:D
Marco.
Not today, not tomorrow, but I have a brisket curing in my fridge in a very large food container, weighed down by an upright bowl. I just flip it over each day, will be at least 5 days in the brine.
It is sat in 2.5l water, 500G sea salt, 300G Brown sugar, half an ounce of Prague Powder 1, few bay leaves, tablespoon of black peppercorns, and a couple of cloves.
It will be gently poached in hot water when it’s ready, salt beef with bagels, pickles and mustard when it is ready, or with horseradish mash and cabbage.
YES! Now we're talking! :clap:Quote:
Originally Posted by Yomanze
A torturous wait though!Quote:
Originally Posted by mightymonoped
But it will be well worth it! :-)Quote:
Originally Posted by Yomanze
That's my biggest beef (groan!) with a lot of the 'Masterchef' ilk of tv programmes, everything is geared towards 'tv friendly' timings. In a lot of traditional recipes, time is the secret ingredient that makes a good dish a special one. :)
Tony
Yeah am looking forward to it. [emoji4]Quote:
Originally Posted by mightymonoped
It’s like “Spag bol” vs Ragu, you want a 3hr simmer with a Ragu, and a good 15min sauté for the finely chopped soffrito. At least a quarter of a bottle of excellent red wine.
...when time is tight can knock together a decent Spag Bol in half an hour, but it just doesn’t have the depth.