OK, What's For Lunch or Tea Today?

Quote:

---

Originally Posted by mightymonoped

Looks like a great meal, right up my street. The peppers dish looks like a riot of good Med flavour.

Love Belly Pork as long as the fat has been rendered and it isn’t just a slab of crackling floating on a sea of fat, that dish looks spot on.

I’d happily hoover-up all of that (especially the Jadot) [emoji23][emoji106]

---

Lol - thought it might've been your thang, Tony, as ya lurves yer med flavours! Just a different type of cooking - often I find typical British food a bit dry and bland in comparison. Yes, and the Jadot was fab:cool:

Marco.

not into fat either tbh .. bad feel in mouth for a start.. looked good tho marco..

Quote:

---

Originally Posted by Barry

I used to do a pork and apricot casserole as a student. Belly pork was dirt cheap, and I would always cut away the fat afterwards.

The peppers look great, unfortunately I find anchovies far too salty, even after soaking them in milk beforehand.

---

Cheers, Barry. You're right about tinned anchovies [although fresh ones are totally different], but they were used more for seasoning than anything else, and sparingly, just to add a salty hint, which definitely wasn't overpowering, and with the sharpness of the balsamic cutting nicely though the olive oil.

Hard to describe in words, of course, but it worked! Where I find tinned anchovies WAY too overpowering is on pizzas! That's total 'salt city', as when they're heated up, the salt really comes to the fore...:nono:

As Tony and you probably know, it's common in the med to have veg or fish marinated or preserved 'under' olive oil, with herbs and spices. A favourite of mine, and back again to anchovies, is a Tuscan classic called Acciughe Marinate, see here: https://www.intavoliamo.it/Info/prod...iughe-marinate

https://imagizer.imageshack.com/v2/1...923/pVx4cH.jpg

Basically, lovely fresh anchovies soaked/marinated in good quality extra-virgin olive oil, with LOTS of fresh parsley and dried chillies... Totally non-salty and absolutely delicious, mopped up with some crusty Italian bread, and washed down with a lovely chilled Pinot Grigio!:)

Plus also what's called Vegetali sott'olio (translated as 'vegetables under oil'), commonly found as part of a good (authentic) Italian antipasto:

https://imagizer.imageshack.com/v2/1...924/wbUlHv.jpg

...some nice 'oily peppers' in there too, and which taste absolutely gorgeous!:D

Marco.

Quote:

---

Originally Posted by struth

not into fat either tbh .. bad feel in mouth for a start.. looked good tho marco..

---

Cheers, matey. I know, it's a texture thing with fat. In that respect, for me, it's all about rendering it down and making it crispy, just like you do with it on bacon [nothing worse than sloppy, greasy fat], which is why I prefer a good streaky type to most others, as long as it's cooked right!:)

Any food I eat is all about MAXIMISING FLAVOUR! I don't 'do' bland. Tasty food is the only food worth eating:exactly:

Marco.

Belly pork done right is amazing.

Fact.

Quote:

---

Originally Posted by User211

Belly pork done right is amazing.

Fact.

---

True dat

Quote:

---

Originally Posted by Marco

Cheers, Barry. You're right about tinned anchovies [although fresh ones are totally different], but they were used more for seasoning than anything else, and sparingly, just to add a salty hint, which definitely wasn't overpowering, and with the sharpness of the balsamic cutting nicely though the olive oil.

Hard to describe in words, of course, but it worked! Where I find tinned anchovies WAY too overpowering is on pizzas! That's total 'salt city', as when they're heated up, the salt really comes to the fore...:nono:

As Tony and you probably know, it's common in the med to have veg or fish marinated or preserved 'under' olive oil, with herbs and spices. A favourite of mine, and back again to anchovies, is a Tuscan classic called Acciughe Marinate, see here: https://www.intavoliamo.it/Info/prod...iughe-marinate

https://imagizer.imageshack.com/v2/1...923/pVx4cH.jpg

Basically, lovely fresh anchovies soaked/marinated in good quality extra-virgin olive oil, with LOTS of fresh parsley and dried chillies... Totally non-salty and absolutely delicious, mopped up with some crusty Italian bread, and washed down with a lovely chilled Pinot Grigio!:)

Plus also what's called Vegetali sott'olio (translated as 'vegetables under oil'), commonly found as part of a good (authentic) Italian antipasto:

https://imagizer.imageshack.com/v2/1...924/wbUlHv.jpg

...some nice 'oily peppers' in there too, and which taste absolutely gorgeous!:D

Marco.

---

Waitrose do fresh anchovies in olive oil and herbs etc.

I bought some and threw them away. Just didn't like 'em and there's very few dish I don't like.

I was surprised.

Anchovies are an acquired taste, dude. Do you normally enjoy them in any form? Fresh ones though, need to be super-fresh, so best got from a good deli than a supermarket, or even better make your own.

Things like peppers, artichokes, chillies, olives, etc, in oil are quite different in oil, and as I said often feature in Italian antipastos, plus are enjoyed with meals in many other hot countries abroad:)

Marco.

ghastly things

Lol - I feel exactly the same about black pudding [major heave]:spew::bog:

Marco.