Weezl and friends Phase 3 - sitting pretty with Kitty

Dick_here

Sian_the_Green wrote: »

None of my onions are big enough to put a sausage in the middle of!

Young man !!!

Sian_the_Green

Woman, you are obsessed with onions! I have made my pigs in onions and I have used my onion in my stuffing and now I find that I have to put onions in with the carrots. I have no more onions, you did not tell me I needed more onions and to be quite honest, even if I did I would probably not want to cook them. I mean I am a single woman, what chance do I have with all these pungent root veg around

Other than that going well. The sausage meat from one sausage wa enough to bind the stuffing parts together nicely. I roasted 2 onion, cut in half, under the pork for the first section where it is uncovered and then removed them and roughly chopped. I put 60g of sultanas and raisins (didnt see the point of buying mixed fruit when I had that) in a bowl and used my kitchen scissors to chop it more finely (using a knife and a chopping board would have been easier) and then covered it with hot water. Then, when it was absorbed a little (after about 10 minutes) I put my bread into the bowl (cut into 1cm chunks) and stirred it around. There was some water which was great to soak up some of the water. With the sausage meat and the onion tipped in with a little of the pork juice I stirred it around, seasoned it and pressed it into a couple of little silicone dishes I have (a small tin would work too but these are non stick and pretty!).

Will let you know how it cooks up

auditbabe

shanks77 wrote: »

Allegra wrote: »

Yeah, I know of a good use for them. Send them to me

Llegs PM me your address and i will happily send some to you. Maybe we got a very hot one or in our old age we are turning into wimps but happy to post some. Dont know what variety they were but we got them from B&Q

Do you want my address as well xxxx :beer:

shanks77

auditbabe wrote: »

shanks77 wrote: »

Do you want my address as well xxxx :beer:

Got plenty and im not greedy you are more than welcome to some xx
Just hope they live up to the hype now:)

Sian_the_Green

Well the meal was a great success, I took it to my friends house, my meat was about 1kg when I started (and apparently I bought gammon not pork, oops, sorry) and fed 5 of us comfortably with 2 spare portions, if it had been served with yorkshires as well we could easily have had 8 portions out of it. The stuffing went really well, people liked it. People were not sure about your cochons I am afraid, the comment was that they were fine and they ate them but would have preferred just roasted onions on their own and to have 2 sausages worth of meat in the stuffing, I think I would agree. My method for the stuffing worked really well, it bound all together and there were only small bits of raisin and sultana dotted around rather than massive whole ones. Carrots were nice but a little al dente, though everyone said that was better than them being boiled to death! I loved having sprouts, I had loads but then I dont really eat much potato, it all balanced out over different plates and everyone was very full afterwards. The best comment was from my friend Craig who said he would be very happy if that was served to him for Christmas dinner!

queen_of_string

Sian, that sounds like an all around win .

I am just passing through to confirm that the pork tortilla mix from the xmas menu is very yummy indeed made into pasties with puff pastry. I think quite a few people might have an ancient block of frozen pastry lurking in the freezer that they could use up this way. OH was particularly impressed.

weezl74

Sian_the_Green wrote: »

Well the meal was a great success, I took it to my friends house, my meat was about 1kg when I started (and apparently I bought gammon not pork, oops, sorry) and fed 5 of us comfortably with 2 spare portions, if it had been served with yorkshires as well we could easily have had 8 portions out of it. The stuffing went really well, people liked it. People were not sure about your cochons I am afraid, the comment was that they were fine and they ate them but would have preferred just roasted onions on their own and to have 2 sausages worth of meat in the stuffing, I think I would agree. My method for the stuffing worked really well, it bound all together and there were only small bits of raisin and sultana dotted around rather than massive whole ones. Carrots were nice but a little al dente, though everyone said that was better than them being boiled to death! I loved having sprouts, I had loads but then I dont really eat much potato, it all balanced out over different plates and everyone was very full afterwards. The best comment was from my friend Craig who said he would be very happy if that was served to him for Christmas dinner!

Thanks sian, I think that seems the majority would not like the cochons then. Would you still put the fruit in it? As well as the sausage I mean? I'll rework the method accordingly!

weezl74

hhhmmmmmn sian, you've got me thinking now, can you remember how easy it was to find a kilo sized gammon joint?

Sian_the_Green

weezl74 wrote: »

Thanks sian, I think that seems the majority would not like the cochons then. Would you still put the fruit in it? As well as the sausage I mean? I'll rework the method accordingly!

Yes, I think it was nice with the fruit, though I used a little less fruit with the same amounts of everything else. I would recommend roasting the onion for the stuffing, it made it sweeter and had a nice meat flavour from being under the meat.

weezl74 wrote: »

hhhmmmmmn sian, you've got me thinking now, can you remember how easy it was to find a kilo sized gammon joint?

Very easy, they were Asda smart price ones plastic wrapped, priced individually so you can pick the right one that you want. If you are going to do gammon instead then I would probably say cut out any more salt in the method! We cut off the crackling at the end and blasted it in a very hot oven and I guess if you did that you could even slow cook the meat and do the crackling seperately. The gammon roasted yesterday was firmer than the gammon I made in the slow cooker but I preferred the flavour of the 'pull apart' gammon. I guess you could give a couple of options?

poohbear59

weezl74 wrote: »

hhhmmmmmn sian, you've got me thinking now, can you remember how easy it was to find a kilo sized gammon joint?

I sometimes to buy gammon joints or bacon joints from Asda and use them for carbonara, pasta alfredo, a special treat sandwich once in a while, ham, egg and chips, pea and ham soup.
I poach the meat, use the stock for soups and then sometimes bake it covered in honey, syrup or whatever I have in the cupboard and then slice it.

I would be much happier if I had an electric food slicer so I could achieve very thin slices of ham for sandwiches etc.