Food

Just found out we've got a Nisbet's in Brisbane... Game changer... 👌😭👍

What’s Nisbets?

Just done a smoked gammon in ginger beer, orange, chilli and cloves for 8 hours at 100 degrees. Left in to cool in the oven overnight now ready for ginger jam and mustard glaze and quick hot bake. House smells amazing

What’s Nisbets

Catering equipment shop.

Best shop ever...

Brawn came out good... I'll need to fry it off in a non stick pan, totally stuck to my iron skillet cuz it's so gelatinous... Sightly under seasoned but great pork flavour, easy to fix when frying up... Overall a great success, been years since I last made it...

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Did you use a recipe, looks good

I'd normally make it in a terrine but saw an Aussie chef guy do this cling film version so decided to try that... Regular stock vegetables and Mediterranean aromatics, nothing that special...

Christmas beef ordered - 3 or 4 rib cut of fore rib, a bunch of veal bones for stock, and marrow bones for gravy.

I was thinking about threading it with smoked oysters, but not yet sure.

Best series on YouTube right now:
https://www.youtube.com/playlist?list=PLKtIunYVkv_SsxML1CfZLcTDYsUnBewaf

rip cow.

Side chick Porchetta for Xmas dinner has been approved. Hit me with your recipes/methods

@Tenderloin

Who else? @CYOA maybe?

Pork shoulder, get your butcher to butterfly it as much as possible so you can roll it easily... Grind up a marinade of olive oil, herbs (rosemary, thyme, sage, parsley), garlic, chilli, parmesan, pine nuts, salt and pepper in a blender... Slather the meat side of your shoulder with the stuff and roll tightly... Leave it in the fridge for a couple of days before roasting super slow and low the night before you're gonna eat it... Whack the heat up in the last hour or two to get the desired crispy skin... Enjoy!

Works with belly too but too fatty for me... I wanna do a suckling pig like this, maybe next year...

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

I'm a porchetta virgin - doing my first one this year though haven't decided on a recipe. Prob follow TS route - despite his problems he appears to know what he's porking about.

I think we've been doing them for four or five Christmases now, couldn't imagine a Yule without one tbh...

PS Don't use boar, ours was tasty but a bit dry after the overnight slow cook...

PPS I cheated last year and gave my butcher the marinade in a jar, he did the rest for me... Will probably do the same thing this year, I've already made the brawn so there's nothing left to prove...

PPPS Cooked up a slice of brawn the other night, came out like this... Crispy on the outside, succulent and pillow like in the middle... Outrageously good...

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linky no worky, but full lolled at "nothing left to prove"

The link that @cornelius_blackfoot posted is a little ripper and one I've used the past couple of years.

Unlike @>>>>>> I use Pork belly because crackling.

I followed this recipe from Hill & Szrok recently and it's the one I'll be using again on Xmas (making one for the inlaws a few days before as well).

My top tips for achieving a really good bit of crackling and porchetta:
1) Buy the best pork you can afford, you can really taste it in the meat and the quality of the fat.
2) Get a whole belly, get the butcher to trim out the rib bones (keep these for sauce making).
3) I cut out some of the meat from the belly so that it is an even depth the whole way (there is more meat to the side of the ribs) I dice this and add to the stuffing.
4) I salt the skin, leave it to blister for 6 hours and then wash. I'll repeat this process again. The skin should look blistered as the salt draws out the moisture.
5) Score the skin lots, either finely all in one direction or slightly less fine in a criss cross pattern, then salt plentifully.
6) Once rolled, wrap it in oiled foil and cook it in this for the majority of the time then crisp it in a roasting hot oven until you're satisfied with the look of the crackling.

the Hill & Szrok recipe is very traditional - citrus peel, anise, cranberry or offal could be incorporated for an xmassy vibe.

Facetime me if you want any help on the day ;)

@NurseHolliday dont hold back on the flavoring, when i did it last year i could have put double the marinade on its surprising how much flavor the pork takes esp belly and still holds that porky goodness.

Ordered shoulder for mine and now regretting it :/

Not quite following, pork shoulder has the skin on it too... It is more difficult to roll but I much prefer the fat/lean ratio compared to pork belly...

My regret is from lack of fat. I'm not QUITE fat enough so feel I could force a bit more inside me before my liver is ready for harvesting.

Ah, we're on opposite sides of the scale(s) then... I'm a bit of a fat bastard atm...

Popped into my local butcher and ordered my front quarter this morning and made a marinade this afternoon, our pig will be butchered on Wednesday and he'll baste and roll our joint ready for me to pick up on Saturday... Perfect...

Marinade came out great, it tastes porky already which is a bit odd for something that contains a few herbs, nuts, seasonings and some vegetables... It's gonna be good...

#dancingjamespost

Any news on these?

I've been trying with different distillations of this stuff for a really clean Scandi pickle.

https://www.ebay.co.uk/i/281834721178?chn=ps&adgroupid=45816795725&rlsatarget=pla-380356953309&abcId=1128936&adtype=pla&merchantid=7410034&poi=&googleloc=1006565&device=c&campaignid=856936463&crdt=0

#dancingjamespost

Did lel, though needed some bollocks about a chainsaw and zero food miles.