Wednesday, 17 October 2012

How the pork turned out.

The pork was great and that was probably the best crackling I have ever had, so thanks to Moen’s for the pork and Sillfield for the rind.  The trick (can’t remember where I learnt it) is to salt the rind and then leave for 20mins, wipe off the moisture that has come to the surface together with excess salt, lightly re-salt and put in the oven. 

The pork was a Gary Rhodes recipe [Gary Rhodes (2002) cookery year autumn into winter, p.72] 4hrs at Mk 3 and served with a gratin of potato, apple, onion and celery moistened with cider and chicken stock.  I followed it up with a Beaujolais and frozen fruit jelly that I have been making for at least 20yrs.  After that all I needed was 40 winks before Downton Abbey.

Saturday, 13 October 2012

In praise of a good butcher

Cooking pork shoulder tomorrow.  I made a huge mistake by asking the local butcher to remove the rind, as I thought I was doing a pot roast.  Got home to discover the recipe I was planning for was an ordinary roast NOT a pot roast. 

My pork was going to get horribly dry.  What to do?  Went to Borough Market and spoke to a lovely man from Sillfield butchers.  Oh joy he gave me a piece of rind to wrap my pork in - this is now looking extra good.  I will keep you posted after I have cooked it tomorrow

Hooray for Ellie's Kitchen

Elaine has more cookery books than most learned people have books.  This is just part of the library. 

For decades she has consulted her books to cook food with love.   I know because I have eaten a lot of it.

She has also recorded the results with care.  She knows which recipes work and which don't.  She has records of many dinner parties and menu schemes that have proved themselves as good for the guests and not too demanding to prepare and serve.

This blog is for Elaine to tell you about it and hopefully for you to respond.


              Here's Ellie, cooking pasta: