Food

Leftovers?

What is?

I've got 250ml of bacon fat from the roasting tray, was gonna chuck it out but it's in the fridge... Will be spooning a tiny bit out into my skillet for refried Porchetta breakfast tomorrow...

I separated the meat juices and cooked them right down into a beautiful light gravy, little puddle on the plate, slab of porchetta, drizzle of jous over the top... So good...

Much moist. Very turkey.

guinea fowl. bits. possibly over-catered for one.

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Ha! Unless it's a tiny plate? Nicely done. Love guinea fowl. And other fowl for that matter.

Good haul of foodie gifts

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Traditional. Turkey. Trimmings. Triffic.

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Dinner got pretty intense

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Best way to get rid of the outlaws?

Both those porchettas look so good

Does anyone want £13 worth of Ginger Pig smoked back bacon? We got it in lieu of a deposit for a turkey we didn't need but it wasn't used and we're going away in the morning.

Collect from E7 by 10am tomorrow if you do...or I could stick it in the freezer and you could get it on NYE.

I'm vegetarian so it's of no interest to me...

Ooh the ginger piggy. If noone else wanted it I'd take it. I used to go to the ginger pig quite a bit when I lived in e3, but only for their sausages..

I've put it in the freezer and @cornelius_blackfoot has first dibs but I will sort it out when I get back.

It's bloody cold out there, which is about all the excuse I need to finally open the fucking enormous tin of cassoulet I've been hoarding.

Porchetta tips, please.

Inspired by the wonderful sights on this thread, I'm going to give this a go on NYE. Never cooked one before. Does this method sound right?

https://www.theguardian.com/lifeandstyle/2015/aug/27/how-to-make-the-perfect-porchetta

That looks good, it's fairly easy really... Enjoy!

That deep fried porchetta pic never fails to make me shiver

You want the belly to be as uniform in width as possible, to help with rolling. If you need to trim some meat around the ribs etc, then mince it and add with the filling.

If you've not tied meat much before, it's worth practising and getting it right as it does help keep things moist and looking nice. I wrap mine really tightly in a few wraps of foil, to help it keep it's shape & juice. The skin still crisps up (plenty of salt) but you can also finish on grill

I've made it with a shoulder on a few occasions, just as good... Much trickier to roll but you can butterfly it as flat as possible to make your life easier, same goes for a belly cut with still has the loin on one end... Just had some more for breakfast, pan fried on both sides then ladled some fresh tomato pulp over it, covered for a few minutes then served on toast... Amazing...

Ate it with spaghetti last night... 🐖

thanks for the advice. I am going to use belly.

will report back, of course...

@cornelius_blackfoot

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Classic Corny... ❤️

Nice Minolta bag!

Where can I get fresh wild mushrooms this time of year in London? Central or near Holloway