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jonthefox

The 'what you had for your tea' thread.

By jonthefox, in General Chat

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tom27111

tom27111

Posted
Posted (edited)

Tonight, I'm experimenting with a twist on a classic.

 

Red pepper pesto pork lasagne.

 

Sauce made up of passata, a jar of red pepper pesto, some mascarpone, garlic, an onion, some herbs.

 

Mainly used pork mince as it doesn't come vac packed and I got 120 bonus Nectar points for buying it lol

Edited by tom27111
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Unabomber

Unabomber

Posted
Posted
39 minutes ago, tom27111 said:

Tonight, I'm experimenting with a twist on a classic.

 

Red pepper pesto pork lasagne.

 

Sauce made up of passata, a jar of red pepper pesto, some mascarpone, garlic, an onion, some herbs.

 

Mainly used pork mince as it doesn't come vac packed and I got 120 bonus Nectar points for buying it lol

You bloody love pork don’t ya 

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tom27111

tom27111

Posted
Posted
Just now, Unabomber said:

You bloody love pork don’t ya 

 

Thinking about it, I probably have it a couple of times a week. 

 

It's good value and versatile.

 

There's 5 of us in our house, so if you need a few fresh chicken breasts, it costs a bloody fortune.

 

If i do homemade burgers, ill get beef, but add a bit of pork too, packs it out and gives it a nice flavour. Might be wrong, but I seem to remember hearing the fat in the pork renders better to help cooking?

 

Usually have mince for tacos and a pork tenderloin on a Sunday every now and again.

 

And you can't beat a bit of belly, correctly seasoned on a BBQ.

 

I'm not really a chops person.

 

This was bought to you by the British Pork Marketing Board lol

 

 

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Bordersfox

Bordersfox

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1 hour ago, tom27111 said:

 

Thinking about it, I probably have it a couple of times a week. 

 

It's good value and versatile.

 

There's 5 of us in our house, so if you need a few fresh chicken breasts, it costs a bloody fortune.

 

If i do homemade burgers, ill get beef, but add a bit of pork too, packs it out and gives it a nice flavour. Might be wrong, but I seem to remember hearing the fat in the pork renders better to help cooking?

 

Usually have mince for tacos and a pork tenderloin on a Sunday every now and again.

 

And you can't beat a bit of belly, correctly seasoned on a BBQ.

 

I'm not really a chops person.

 

This was bought to you by the British Pork Marketing Board lol

 

 

Pork is the finest of meats. 

 

Sausage. Bacon.  Pork Mince. Pork Belly.  Pork loin. Pork tenderloin. Pork cheek.

 

You can go fatty or lean and it's more forgiving than chicken either way.  Works with virtually all herbs and spices.  

 

Takes smoke on board beautifully.  

 

The most versatile of all meats and reasonably priced. Chicken can fvck right off.  

 

Crackling.   I mean is there anything better than perfect crackling?

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FoxesDeb

FoxesDeb

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Posted
3 minutes ago, tom27111 said:

Been banned from making a roast dinner until Xmas day.

 

I feel lost on a Sunday afternoon without the excuse to get away from the family to cook for hours :unsure:

 

Might start smoking again.

Cook other things and put them in the freezer for another day :thumbup:

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Sly

Sly

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I made us festive Yorkshire wraps. 
 

Yorkshire, chicken (as I couldn’t get turkey), pigs in blankets and roast. Covered in gravy.

 

…… then rolled up. 

 

I looked so much better at Nottingham market last weekend. Tasted alright though. 

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Tommy G

Tommy G

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On 07/12/2023 at 20:32, Bordersfox said:

Pork is the finest of meats. 

 

Sausage. Bacon.  Pork Mince. Pork Belly.  Pork loin. Pork tenderloin. Pork cheek.

 

You can go fatty or lean and it's more forgiving than chicken either way.  Works with virtually all herbs and spices.  

 

Takes smoke on board beautifully.  

 

The most versatile of all meats and reasonably priced. Chicken can fvck right off.  

 

Crackling.   I mean is there anything better than perfect crackling?

Agreed - chicken is so boring, and breast is dry as anything as most people overcook it. One good thing I do with Chicken however is buy the big fat, corn fed ones with skin on. Dry brine it with 90% salt 10% sugar, leave it in fridge for 24 hours uncovered. Pan fry to crisp the skin then oven at 220C, cook to 70C in the middle then rest for 10 mins. Serve with anything that will justify those juicy breasts.

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Milo

Milo

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On 11/12/2023 at 12:35, Tommy G said:

cook to 70C in the middle

Fun-sponge alert…

75 will better protect you from Campylobacter and/or Salmonella.

 

 :thumbup:

 

 

On 11/12/2023 at 12:35, Tommy G said:

anything that will justify those juicy breasts.

:giggle:

 

 

 

 

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tom27111

tom27111

Posted
Posted (edited)
7 minutes ago, Tommy G said:

Pics or it didn’t happen 

 

I will do.

 

Done them before, they're really good.

 

Here's the patties, ready for the griddle.

 

Basically 1/4 pounders. 1.5kg of beef did me 12 burgers.

 

I always make extra and freeze some.

 

Just seasoned with salt and pepper, keep it simple.

 

 

Screenshot_20231212_172040_Gallery.jpg

Edited by tom27111
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