Food

Brown stew chicken today... Chicken marinaded for 24 hours then browned in groundnut oil and brown sugar (very weird!), now cooking nice and slowly with some chopped tomatoes and stock that I added to the marinade... Smelling amazing already... Serving with rice and peas, cabbage and plantain... I bought a bit too much chicken, we'll be eating this all fucking week... #omnomnomnom

RoYaL ChInA dIm SuM

Om NoM nOm

Chicken marinaded for 24 hours then browned in groundnut oil and brown sugar (very weird!)

Maillard reaction helper so it should be extra tasty.

Burp

Oxtail and chorizo in the slowcooker for work tomorrow too.

Amazing Sunday lunch, so full... Next time I'll caramelise the chicken for longer, I think it needs to be almost black to give the sauce the right colour... Still tasted amazing...

^ Put some oil on those herbs! Looks great, where the chorizo hiding?

dat garlic bulb.....

fucking love roasted garlic

^Dats the leg of lamb for lunch wit the herby butter and spuds and roast garlic.

I did wonder, world's most massive oxtail...

unplanned hawksmoor 430pm hungover sun roast beef lunch
ohh mai gawd

oh it came with a roasted garlic bulb... added for segue

Just roasted up some pork belly, first time cooking proper roast dinner for me. Yummage. It was complete with perfect crackling too, sadly, neither of us like crackling...

You don't like crackling?! What?'

^ this. WHAT!!??

it's like a wet pork scratching, that's only mildly worse than a dry pork scratching.

it's like a wet pork scratching, that's only mildly worse than a dry pork scratching.

You are doing it wrong!

ok, moist then. Still skank

Somewhere, the baby Jebus is crying...

Baby Jebus didn't eat pork, he was Jewish.

As a jew and an expert on the topic, I can confirm that jebus did eat crackling because it is delicious.

Did you know that technically crackling is kosher because skin is not view as being part of the animal.

Prawn shells are a delicacy in Israeli seaside cities such as Tel Aviv and Haifa.
They are toasted and sprinkled with zaatar

well I didn't know that, though skin not being part of the animal sounds a bit fishy to me. I'll head off to the Jehova's Witness memes thread to avoid any offence. But thanks for the info, my boss is Jewish and I'll offer him a crackling sandwich tomorrow

#xanderfact

Honey coated chicken wings on planned for tomorrow's dinner

As a jew and an expert on the topic, I can confirm that jebus did eat crackling because it is delicious.

Did you know that technically crackling is kosher because skin is not view as being part of the animal.

Prawn shells are a delicacy in Israeli seaside cities such as Tel Aviv and Haifa.
They are toasted and sprinkled with zaatar

Heads off to read through Leviticus....

ok, moist then. Still skank

You need salt...lots. Rub it into the skin first, before you prep the meat. Leave for a bit and it'll draw some water out of the skin. Then prep the meat (stuff, roll, season, whatever) and again put a load of salt on the skin, with oil. Hot oven at first - hot as poss, then reduce the temp after 25 mins. Failing all that, finish with a blow torch or even under a grill. You got to watch it like a hawk though...easy to burn something at the last minute after 2 hours of work/cooking.

Right; my mum just had one of her pigs slaughtered and so we will have some serious cuts of meat ready for the Easter weekend.

I think I remember seeing some awesome slow cook pork shoulder recipes from people on here...

Hit me with something awesome please :)

We'll have the meat from about Wednesday but i'd prefer something that can be prepared no more than 24 hours before Sunday lunch.

I did a new carnitas recipe earlier but Mexican food is not really your typical Easter fare, except in Mexico. Overnight pork shoulder is always good. 8+hours at 120C is very tasty and foolproof.

This is the recipe I have used - http://www.housebeautiful.com/kitchens/recipes/jamie-oliver-slow-roasted-pork-recipe