Food

It’s like a pet, not just for Xmas.

Stick it in every so often - I wouldn’t leave that in

Lidl in Hackney sold out, the quest continues

ham simmering in coke/treacle/spice mixture until 68 odd degrees then baking it in a glaze.

porchetta still sitting ready to be chined in the fridge later (be glad when it's out as meat got delivered on Fri including turkey which is starting to look pretty gamey - prob not enough ventilation in there but I'd rather give us all food poisoning than buy a fridge for 3 days.

Currently preparing my porchetta. Ended up trying a new butcher in Leyton called meatlove @Tenderloin if you want to try it? Can't comment on the flavor yet but the quality of all the meat looked good.

If I'm not cooking until Christmas Day should I cover it in the fridge tonight, and then salt the skin tomorrow and uncover Christmas Eve night? Or salt the skin now, cover tonight, and uncover tomorrow night.

Also a couple of methods recommend water at the bottom of the dish when cooking, anyone else do that?

No water for me. It's not a method I have seen before, but I do mine on a v-rack

Loin and belly boned. What to do with these? I've just baked a ham so my thinking is taking the 'slop' from the ham (molasses / mustard / other spices etc), rubbing them in it, triple wrapping in foil and leaving for as long as poss on a low temp. Free 'ribs'? Or is there something better I should be doing. I have no interest in pork stock.

Oh - another thing. I have all the skin from the loin with a fine layer of fat on it. Thinking of doing scratchings. Any other suggestions? Or tips for those?

Just out. Now to rest.

#porchettaupdates

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water in the oven presumes your meat is so lean it will dry out due to lack of fat content - something a chunk of pig ordinarily doesn't suffer from. substitute water for wine for +++favlour?

such strongth.

hours?

hang on - it's not evn christams eve?

Thenkyou. About 3 hours? Have a remote thermometer because #pro

Porchettas R 4lyf. Not just for Crossedmas.

(Tomorrow is leftover porchetta. The future is so bright -> shades)

Da inside....

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Early Christmas present from Mrs CYOA.

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Not going to delete that, rotate and re-upload. Just tilt your heads.

+1

Butcher packed me the trimmings, no idea what to do with it.

Banger! Can't wait for mine on Xmas day

I guess if I was really committed I would consider using them to make a porky ragu of some kind. But I'm not. So ribs and beer when that seemingly fusion powered child of mine has gone to bed.

That looks banging.

If you’re sorted for stock then this is the best idea for ribs

Salt it tomorrow and cover with a tea towel, rub it off (😳) with some kitchen towel Xmas day and then salt again.

I’ll have to try that butchers out.

Krabbensalat.

ooooooooooooooh yes I have porchetta envy

I had a meat delivery from the mother-in-law this morning, a rolled belly and loin and a big chicken... Chicken is for tomorrow cuz it'll only be four of us, proper Christmas will be when sister-in-law arrives with her chap from Sydney... Went to our local seafood place and bought a nice 2kg octopus, which will go well with the chicken I've just put in the fridge with lots of piri-piri... I'll boil the octopus up in the morning then take it over and chuck it on their grill while the chicken is resting... Should be nice and relaxed with a few cold beers...

I was gonna make up the porchetta tonight but just found out we're not eating it 'til the 28th... Might have to freeze it for a couple of days... 🤔

Not the neatest of tie but was in a bit of a rush

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that looks far less... robust than mine. does yours include the loin? how much is that weighing in at?