What are you making for dinner?

Pollycat

kerri_gt wrote: »

Hmmm,turns out what I thought was a joint of pork was actually three chops. However they have gone in the roasting bag with the marinade (which was supposed to be sprinkled but had actually somewhat solidified....whoops!) and is now in the oven low and slow. No idea if these will work as pulled pork...watch this space.

Sometimes dishes that start out like that turn out to be the best.
Then - you have the problem of trying to recreate them.

VintageHistorian

One of my favourites but also a good winter warmer - toad in the hole, with potatoes and greens.

suki1964

kerri_gt wrote: »

Omg I love pulled pork (had it several years ago in North Carolina before it became big over here) ....I take it I can just do it low and slow for that? It was YS hence I picked it up and since then it's been in the feeezer. I think I also have some kind of rub or dry marinade packet to use up so two birds with one stone.

Yep, low and slow

I make my own rub but whatever you have is fine. I place on an onion roughly chopped and a dash - couple of egg cups - of water. When it's all cooked I remove the pork to pull then go into the sauce with the hand blender and stir the pork back in

You can also add an apple, a few garlic cloves, whatever. If there's not enough sauce then a dollop of whatever is in the cupboard goes in as well. I just taste as I go


Tonight is slow cooked beef, yorkies, and roast carrots, parsnips and potatoes.

Also have a bread pudding in the bottom of the oven as I had three loaves of bread opened :eek:

caronc

Shepherdess pie, savoy cabbage, broccoli & gravy followed by lemon & raspberry pavlova

kerri_gt

Pollycat wrote: »

Sometimes dishes that start out like that turn out to be the best.
Then - you have the problem of trying to recreate them.

Pulled pork was definitely worth the wait, had one portion for dinner and got two or three left to have... one of which I'd be eating now if the other brioche buns weren't frozen.

Diced rump steak also got a good long cook and is now in the feeezer in the cooking liquid ready to be made into something. Tasted the sauce and it's pretty good, very deep and Christmassy (due to the port and cranberry sauce in it) shame we're heading to spring :rotfl: still I reckon with the weather this week it won't last long. Thinking of adding some mushrooms to it when it reheat then having it with some kale and beans (in the freezer) and a Yorkshire pud (also in the feeezer) .or mash.

Gem-gem

Islandmaid wrote: »

Big old beef stew and dumplings using a brisket joint from freezer stash

Really looking forward to it, using GF flour for dumplings for first time, hope my tummy survives

How did you do your beef brisket?
I have one in the freezer. I have never cooked it before.

Gem-gem

Chilli-con-carne with rice and garlic bread
Hmm fruit Cake

Islandmaid

Gem-gem wrote: »

How did you do your beef brisket?
I have one in the freezer. I have never cooked it before.

Gemgem it was delicious - the one we had was about a kilo, I chopped it into big chunks, shook it in seasoned flour and browned in a casserole dish, added the normal suspects of onions, garlic, carrots, swede etc, an oxo, salt, pepper etc and added a small bottle of stout, stirred the yummy brown bits off the bottom, a bit more water and bunged it all in the oven for a few hours, would have used the slow cooker, but too big for ours.

I have cooked it whole before like a pot roast, served with roast potatoes and buttered cabbage - yum

kerri_gt

IM I read in a Jamie o recipe that he doesn't always bother browning the meat, said he'd tried it both ways and there was no discernible difference between the one that was browned beforehand and the one that wasn't. What's your thoughts?

suki1964

Gem-gem wrote: »

How did you do your beef brisket?
I have one in the freezer. I have never cooked it before.

This was the first ever recipe I used for Brisket many moons ago and its still the basis of how I cook it now

https://www.deliaonline.com/recipes/international/european/british/english-pot-roast

It is absolutely delicious