Thriftlady's wartime experiment

slrc

recovering_spendaholic wrote: »

Okay - I don't have an exact recipe but will detail it as much as I can:

you need a big deep roasting tin and you lightly grease it with a little marg or oil (only a tiny bit though), then you get about 5lbs of potatoes (I reckon Maris Piper are the best, but any floury ones will do) which you peel and cut into thin rounds, as if you were making hot pot. Peel and thinly slice three medium onions, and peel, core and slice about 6 eating apples (I use cox's). Layer the potatoes onions and apples, starting with potatoes on the bottom and season each layer with salt and pepper (my grandma used to also sprinkle each layer of apples with sugar, but I don't) and a bit of dried sage and thyme. You will get about three layers in the tin. Really pack them down and then cover the top with slices of raw belly pork, cut about 1 - 1.5" thick. Season again and cover the whole tin (which will be full to the brim and heavy) with double foil and bake in the oven at about 150 for 2 - 3 hours, then increase the heat to 210 and remove foil and bake for a further hour to hour and a half, until it is really crispy on top and the sides are coming away from the tin. That is the best I can do,sorry.

Are you kidding? < that was perfect, I loved your details.
I only have one more question, or no, two. What is a tin? Can I use a Cuisinart heavy pot or do you want it in a cake tin? Also, you say 150 for 2-3 hours and then for another hour and a half. I know it sounds weird but I live in Los Angeles. Our oven are 250 300 325 350 and so on. I really low heat oven would be around 250-275 and then more regular which is what we cook mostly everything at is around 350. I'll try to look up a comparision chart. I can't wait to be able to eat this, surgery just occured but I'll recoup and then, my hubby and I will indulge. Thank you so much for your details, they really really helped me, I have a handle on it now.:happyhear

jay-jay

thriftlady wrote: »

There's a blog by an English woman living in Canada who's doing this in order to lose weight. I tried to put a link to it but it wouldn't work. It's on a website called A Country Life.

Hi is it possible to write the address of this site ive tried to find out but cant and it sounds really interesting.

thanks jay-jay

D&DD

http://www.acountrylife.com/list.php?c=war&s=title&w=asc&o=&p=&d=0
Here you go
mmm link not working now sorry ..

thriftlady_2

D&DD wrote: »

http://www.acountrylife.com/list.php?c=war&s=title&w=asc&o=&p=&d=0
Here you go
mmm link not working now sorry ..

The site has been down for ages I'm afraid.

D&DD

thriftlady wrote: »

I've also made some chocolate spread for the kid's toast tomorrow (Sunday treat) it's not bad and would make a good filling for a cake.

Chocolate Spread
Blend 1 oz cocoa, 1 and a half tbsp sugar and 1 dessert spoon of flour with 4 fl oz milk. Bring slowly to the boil and cook till thickened stirring all the time. allow to cool before use.

Thriftlady what sort of sugar did you use in this please,I'm trying it out on DS3 tomorrow, thanks

recovering_spendaholic

slrc wrote: »

Are you kidding? < that was perfect, I loved your details.
I only have one more question, or no, two. What is a tin? Can I use a Cuisinart heavy pot or do you want it in a cake tin? Also, you say 150 for 2-3 hours and then for another hour and a half. I know it sounds weird but I live in Los Angeles. Our oven are 250 300 325 350 and so on. I really low heat oven would be around 250-275 and then more regular which is what we cook mostly everything at is around 350. I'll try to look up a comparision chart. I can't wait to be able to eat this, surgery just occured but I'll recoup and then, my hubby and I will indulge. Thank you so much for your details, they really really helped me, I have a handle on it now.:happyhear

Hi - The oven times are roughly double -so start it on 300 and then put it up to 425 for the last hour. A roasting tin is what you use to raost a joint of meat in - I think you call it a roasting pan - its a big rectangular metal dish thingie...

I see you have just had surgery - hope you are recovering but be aware this is a very rich dish - the belly pork is really fatty so make sure it won't make you feel iffy.

thriftlady_2

D&DD wrote: »

Thriftlady what sort of sugar did you use in this please,I'm trying it out on DS3 tomorrow, thanks

I used granulated as that was what was available then. I should think it work with brown sugars too -probably be nicer actually-more fudgy,

It went down well;)

D&DD

Thanks Thriftlady I'm doing it with his gf flour which is quite sweet so imagine he'll love it Will post later let you know (you know what he's like...)it won't go to waste anyway as the other two love this :rotfl: Thanks again!

slrc

recovering_spendaholic wrote: »

Hi - The oven times are roughly double -so start it on 300 and then put it up to 425 for the last hour. A roasting tin is what you use to raost a joint of meat in - I think you call it a roasting pan - its a big rectangular metal dish thingie...
I see you have just had surgery - hope you are recovering but be aware this is a very rich dish - the belly pork is really fatty so make sure it won't make you feel iffy.

:A you're so sweet, thank you.:T yep, the kidney is coming around after the surgery, we all must go through icky things some times, but I think I'm mending. In Costa Rica today working, so I must be better. Went to a dentist here today which is/was weird to say the least.
The roasting big rectangle thing < I have tons of those, sort of like a lasagna pan right? I have probably 7 such things. Now about the pork belly, I will have to ask a butcher at the local market for one of those since don't think they're easy to buy here in the states.
And again, I must get back to the UK so I can hit your market there and buy a case of Lyle's 'everything'.:rotfl:

slrc

jay-jay wrote: »

Hi is it possible to write the address of this site ive tried to find out but cant and it sounds really interesting.

thanks jay-jay

I just today, and it's November 16th here in Costa Rica, clicked on this country web site and it worked, I've book marked it for myself for later viewing.
it was said it's down for a long time, the web page, but today at least, it works.:T