Archive for the ‘Recipe’ Category

A Big Chocolate Mess

December 8, 2010

I had a eureka momment involving chocolate.
It needs Panforte di Siena with half the fruit missing (duh!), and melted chocolate.
The aim is to dip bases of squares of panforte in the chocolate, then to dust with spiced icing sugar.
The result should be a chunky, chewy florentine type sweetie.
Equipment: Chocolate melting over hot water.
Panforte cut into squares.
Pickle forks for dipping (best tool I have in the drawer)
Board lined with silicone paper.
Siilcone paper on the work top to take the dipped squares.

Let the fun begin!!

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‘Boston Butt’

June 5, 2010

The ‘Butt’of the title is a piece of pork shoulder, purchased from Waitrose. It has been prepared as to achieve a slow cooked joint that creates tender pulled pork.

I have decided to cook on the BBQ so here goes.

I lit the Weber at 4.30pm,  the charcoal was ready about 30 mins later, I put on the lid and reduced the air to reduce the temperature. The piece of pork is in a small foil tray covered with foil and weighs 600g, so should take about 2 hours. I’ll need to check to ensure the temperature is fairly consistent, but its best to leave well alone.

All is well at the moment.

I’m making a large bowl of potato salad and will grill some veggies.

Okay the meat has now had 1hr 20mins, its looking great, cooking nicely. The temp in the BBQ is holding up well.

The pork cooked for 2 hrs is now in a warm oven, resting as the veggies, courgettes, aubergines and asparagus finishes off on the BBQ.

In the end the pork rested for nearly an hour. I had to heat up the charcoal as the temperature had dropped, so once hot enough the veggies cooked quickly.

When ready the pork pulled beautifully,  was tender and tasty. We ate nearly all the meat and the little that was left for the next day was delicious.

I will buy this product again. The recommended cooking instructions were for an oven at 180C for just over 2hrs. After using the BBQ, this temperature setting seems high and if using the oven would try a lower temperature. Otherwise burnt offerings maybe the outcome!!

Soup for lunch

May 20, 2010

Just preparing to make a light minestrone style soup for lunch. The twist is to use the rind from the piece of parmeasan for a yummy cheesy flavour. I keep the rinds in the freezer for when the inspriation strikes.

Minestrone

Sunny Weekend

May 20, 2010

Visiting friends one of whom has just had major surgery on his shoulder, so I think some treats are in order.  Think I’ll start with some cake, thinking about making Cut and Come Again Cake a light fruit cake with a crumbly texture and a lemony taste.

Cake

Rhubarb, Rhubarb

May 10, 2010

Rowley Leigh’s Rhubarb and Strawberry Pie in the FT reminds me to add strawberries to the next cutting from the garden. Pie or Crumble? Watch this space.

Rhubarb and Strawberry Breton very easy pie.

Piece of Pie

I made this in a flexible mould for the first and last time. Its hard to get the pastry right with the wobbly sides. So I’ll stick to the regular tin next time. I also had too much filling, so the fruit juices have bubbled out. Excellent with ice cream, even Rum and Raisin.