Food

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Pigs in blankets, fucking love them

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Pigs in blankets, fucking love them

Now known as Cameron Delights.

http://news.bfnn.co.uk/nation-agrees-to-refer-to-pigs-in-blankets-as-cameron-delights/

I can't believe I forgot the fucking pigs-in-skins, I bought the last chipolatas in the butchers and I forgot to make 'em. Fucking amateur, I blame the Citra.

Oven also died on christmas eve. Turns out roast potatoes done in a frying pan are surprisingly good.

Jerk porchetta went well. Made a burnt shallot puree which was a good addition and completely nailed the roasties. My best one yet I'd say

Nice roasties....duck or goose fat?

Well I'd been using beef dripping of late as I found it worked better than goose fat. I couldn't find any though, so used Goose

10/10

Do you think itwas the fat that made the difference?

Accumulated lots of lamb bones which are being made into broth ATM; what can I make with it?

http://ladyandpups.com/2015/08/22/cumin-lamb-and-hand-smashed-noodle-soup/

http://www.jamieoliver.com/recipes/lamb-recipes/scotch-broth-with-winter-root-veg/#6RslCEBWH0GWQrmv.97

I don't think so. Preparation, salt, heat and fat all play a part.

Parboil potatoes, drain, season and then leave them on a drying rack to dry out.

Dried mine overnight prior to parboiling largely in error and honest to god they were good.

Dried before boiling? Interesting. Did you dry them after as well?

Do you have a certain recipe for the jerk porchetta ? Great christmas spread also.

Ladys and pups angry food blog,
Think this is the link to it

http://ladyandpups.com/2013/09/24/xmas-morning-jerk-spiced-porchetta-eng/

ta

The roast potatoe thing is interesting. I have been taught the rough the spuds up add the hot fat and then another shake then back to the oven. This year someone mentioned adding some flour before the hot fat stage to dry the out side and make the crusty outside.

The flour trick can be used on non par boiled potatoes to give the crusty outer and fluffy inner.

Noodle soup it is!

Peeled, cut, left out overnight, parboiled 5 mins, drained -not dried, bashed around, back in stockpot with goose fat, sizzled, in low oven for a while then up to highest setting for a burst at the end. Memorable potatoes.

Just entered the 21st century and ordered a nutribullet and a microwave.

Have survived for the last 3 years without one of the latter in my flat and decided to bow to modernity. Gets annoying not being able to heat up leftovers when fried after a ride and whatnot

I love my bashed taters, but whats the leaving out overnight do?

We returned early hours this morning from Apulia(Puglia). Ive forgotten how good food can taste. My aunt, uncle and cousin all have incredible understanding about pugliese cuisine. And at Christmas received gifts from friends and uncle's family of home produced extra virgin olive oil, olives, wine, cheese, whilst also making limoncello, cherry style limoncello and a host of preserved fruit and veg for winter. Nothing we ate at family home in Pulsano, last week has travelled more 30km. The other treat was the occasional pizza (only available in the evenings) at 3.50 euros each..
Totally unreal.