-
One of the unfortunate side effects of Farmdrop going bust is that the turkey crown and 2.5kg pork joint I was going to get from them now won't be delivered.
Any suggestions for alternatives? Preferably somewhere that delivers near Christmas or somewhere I can collect around the 23rd or 24th in North London.
-
T&G crush n grind - the best IME
I've had Peugeot and Cole and Mason, T&G loads better.
-
May be a bit late but some of these are their suppliers:
Egg & Meat:
@NewMacdonaldsFarm
@WaltersTurkeys
@FarmWilder
@HayeFarmDevon
@FrenchBeerFarm
@FernhillFarm1
@PurtonHouseOrganics
@TheGreenButchertw2 - london
@Fosse_MeadowsDairy
@LusciousOrganics Bath@IvyHouseFarmDairy
@AmpersandDairy
@TheDorsetDairycoVeg
@Maple_Farm_Kelsale
@WestlandsUKMore meat
@SladesDown_Farm
@CotswoldKidMeat
@ParkFarmButchers
@GoodmansGeese
@ForestCoalpitFarm -
Crushgrind all the way - Shaftless have less to go wrong.
-
Someone recommended that one to me a while back - it is indeed great
-
I’m cooking for 7 outdoors over a fire pit (fucking cuntybollocks arsehole covid). Having cooked on it before it’s a nightmare for temperature sensitive food like steak so tempted to go for a one-pot dish. Anyone got a decent recipe for a posh chilli, if such a thing exists. Brisket one perhaps? Or any other knockout one pot recipes that’ll warm the cockles?
-
https://www.jamieoliver.com/recipes/beef-recipes/chilli-con-jamie/
done this a few times it's pretty good
-
Yes, ordered it from Amazon
-
779 ratings
Ingredients1 medium egg plant (1 pound) Salt 3 ½ pounds bone-in chicken pieces 1 ½ teaspoons ground black pepper 1 teaspoon ground cumin 6 cloves 6 green cardamom pods 3 bay leaves 2 ½ cups long-grain rice, rinsed well and drained 1 small onion, cut into large wedges Vegetable or olive oil, as needed 3 to 5 medium carrots, 2-or-3-inch pieces 1 medium potato, 1/2-inch slices ½ medium-head cauliflower, in florets ¾ cup broken vermicelli noodles (see note) 1 teaspoon ground turmeric ¾ teaspoon ground cinnamon ½ teaspoon ground allspice ¼ teaspoon ground cloves ½ teaspoon Goya Sazón seasoning (optional) 3 garlic cloves, grated ⅓ cup pine nuts Plain yogurt, for serving (optional) Chopped tomatoes, cucumbers, parsley, lemon juice and olive oil, for serving (optional)Ingredient Substitution Guide
Nutritional InformationPreparation
Cut the eggplant into 1/2-inch-thick half-moons. Season well with salt, and let sit 30 minutes. Place the chicken in a large pot (a 10-inch, 5-quart size is ideal), and season well with salt and 1 teaspoon black pepper, ground cumin, cloves, cardamom pods and bay leaves (ideally, do this the day before). Pour 3 cups of boiling water over the rice. Soak for 10 minutes, then drain well. To the chicken, add the onion wedges, 1 tablespoon salt and 4 1/2 cups of water. Bring to a boil, covered, over high heat, then turn down to a simmer, and cook for 20 minutes. Drain the chicken, keeping the broth and discarding the onion and spices. Heat 1/2 inch of oil in a large skillet over medium-high heat until shimmering hot, then fry the carrots, in batches if necessary, turning occasionally until browned, about 4 minutes. Drain on paper towels, then season lightly with salt. Repeat with the potato, about 3 minutes per side. Repeat with the cauliflower, about 7 minutes per batch. Finally, press the eggplant with paper towel until dry, then fry the eggplant in one layer until browned, about 4 minutes per batch. Drain on paper towels, but don’t season. (If the eggplant is too oily, press on it with paper towels.) Pour out the oil, keeping 2 1/2 tablespoons in the pan. Heat it over medium-high heat and add the vermicelli, stirring until browned, about 2 minutes. Add the drained rice and cook, stirring, to dry it out, about 4 minutes. Add 1 tablespoon salt, 1/2 teaspoon black pepper, the turmeric, cinnamon, allspice, ground cloves, Sazón and garlic, and cook, stirring, until very fragrant. Place the chicken back in the pot, skin side down. Place the vegetables on top, then rice. Pour in 4 cups of the chicken broth. Press down on the rice; add more broth or water if needed to bring the liquid barely to the level of the rice. Cover the pot and bring to a boil over high heat, then turn it down to medium low. After 10 minutes, carefully stir just the rice to evenly combine the harder rice on top. Repeat after another 10 minutes. After a total of 30 minutes, the rice should be cooked, but not soft, and the liquid should be absorbed. Place a very large serving dish on top of the pot, then, protecting your hands (and maybe with a partner), invert the pot onto the dish in one smooth motion. If there is liquid seeping out, spoon it out or soak it up with paper towels. Let the pot rest at least 5 minutes. Meanwhile, heat 2 tablespoons of oil in a small pan over medium-high heat until shimmering. Fry the pine nuts, stirring constantly, until browned, about 1 minute. Drain on paper towels. Lift off the pot to reveal the maqluba, and scatter the pine nuts all over. Serve with yogurt and chopped tomatoes, cucumbers and parsley on the side, seasoned with lemon, salt and olive oil.Tip
The noodles are shereya in Arabic or fideos in Spanish; or, if necessary, take angel-hair pasta and break it into 1-inch pieces. -
have a look here
https://www.procook.co.uk/shop/tableware-dining/procook-stockholm-stoneware?filter_products=creamivorybut it's stoneware so can chip easily.
aggi
kimchi
ChasnotRobert
CYOA
NotThamesWater
brokenbetty
mrJL
deleted
roadwarrior
kkg337
rj
sohi
-
Post a reply
About
Food
Posted by
@StandardPractice
Wash the ham in water for 15 mins discard water
Add enough cold water to cover the ham - I added onion, garlic, carrots, bay leaf, cloves, orange, star anise, peppercorns, fennel, cinnamon, stock pot and some madeira. Bring to the boil and then simmer for 40mins for every 500g.
For the glaze I combined sugar, honey, madeira, port, char siu sauce, gochugaru (Korean red pepper but you could use cayenne/paprika), allspice, cinnamon, star anise, sichuan pepper, ginger and nutmeg but you could just add the spices which you like. I heated the spice up first to get the aromats and oils going, then added sugar and honey and the liquid. Took that down until it had thickened. You don’t need this to be a super sticky glaze bc it will keep cooking in the oven and you will be basting it.
Take off the skin from the ham and then score the fat, use half the glaze. Cook for 15 mins. Baste it. Add the second half of the glaze and then baste a couple more times. Think I cooked it at about 170 (fan).