The General Chat Thread

fitzcoff · 18-03-2015 11:43AM

I bought the strips of pork belly in Lidl, this morning and was just googling ideas, anything tried and tested with anyone?

Kovu · 18-03-2015 12:20PM

I covered them in a sticky soy/honey/garlic glaze, fried off the tops to crisp them up, covered & slow roasted them for an hour. They were ok. Tasted much better the next day when I thinly sliced them up the cooked remainder and used in a noodle broth sort of thing.

fitzcoff · 18-03-2015 12:32PM

Sounds good, I was thinking of the soy/garlic sticky route just wasn't sure if they would crisp up if cooked in the oven only . The frying off makes sense

Alun · 18-03-2015 12:35PM

I did something very similar but just cooked them in the oven. They turned out fine.

Kovu · 18-03-2015 12:36PM

Only reason I fried them first was because I was using a cast iron pan and could just cover it and bung it in the oven after

fitzcoff · 18-03-2015 12:47PM

Less washing up, all the betterðŸ˜Š

Did you fry them in the honey/soy etc mix or add that after they were fried

Kovu · 18-03-2015 01:20PM

I covered them in it and forgot about them so they marinaded for a few hours, then fried and put in the oven. Nice crispy caramelided bits

Gloomtastic! · 18-03-2015 01:24PM

Bought those belly pork strips yesterday and they've been marinating in soy/garlic/honey overnight.

The recipe I was following suggested a slow roast while covered for 90 minutes or so then a 30 minute blast at 200c+ to crisp up.

I serving them with baked spuds and a fennel/carrot/red onion coleslaw. Can't wait!

The Hill Billy · 18-03-2015 02:09PM

Kovu wrote: »

...Tasted much better the next day when I thinly sliced them up the cooked remainder and used in a noodle broth sort of thing.

I do this with racks of pork ribs. Night 1 - grill the entire rack & have half the ribs with a salad. Night 2 - separate remaining ribs & pop them in a pot with some stock, either miso paste or Thai curry paste - sometimes both, along with a few split chillis, finely sliced ginger & julienned bamboo shoots.

I'd simmer for 30 mins, remove the ribs & take the meat from the bones, shred the meat & then put it back in with soy sauce & the juice of a lime. To serve, I ladle the broth over noodles & then pile on shredded scallions & fresh coriander & chillis.

beertons · 19-03-2015 04:58PM

Looking for recommendations on black pepper corns. Preferably bought online, as I'm never in Dublin. I had lovely ones sent to me before, got them on here. Can't remember what they were called though. Suggestions please?

Mrs Fox · 19-03-2015 05:18PM

beertons wrote: »

Looking for recommendations on black pepper corns. Preferably bought online, as I'm never in Dublin. I had lovely ones sent to me before, got them on here. Can't remember what they were called though. Suggestions please?

That was the Sarawak peppercorns I sent you

beertons · 19-03-2015 06:30PM

That's them. I've emailed fallon and Byrne to see if they stock it. A big tesco would hardly have them, would they?

Kovu · 19-03-2015 10:14PM

My butch called my bluff today after I asked him for weird bits of meat :pac:

Now I have a heart & tongue......any ideas? I've cooked tongue before & it was ok, but not exciting enough to warrant the search to get a tongue! I know the cattle he kills too, so I'd hate to cook them wrong & do an injustice to those delicious, delicious angus heifers.....

pampootie · 19-03-2015 10:29PM

My veg box has struck again lads! I need ideas for chicory. I'm planning a warm salad with bacon and a honey mustard dressing for some of it but I'd like to try and cook some, any tried and tested recipes?

Mrs Fox · 19-03-2015 10:39PM

beertons wrote: »

That's them. I've emailed fallon and Byrne to see if they stock it. A big tesco would hardly have them, would they?

I still have a good bit left if you fancy some?

kylith · 19-03-2015 10:50PM

Kovu wrote: »

My butch called my bluff today after I asked him for weird bits of meat :pac:

Now I have a heart & tongue......any ideas? I've cooked tongue before & it was ok, but not exciting enough to warrant the search to get a tongue! I know the cattle he kills too, so I'd hate to cook them wrong & do an injustice to those delicious, delicious angus heifers.....

Tongue, I think, is usually boiled. I've only cooked lamb heart before: I rinsed it inside and out, stuffed it with breadcrumbs and herbs, wrapped it in foil and roasted it. I can't remember how long for, but it's a muscle that benefits from long cooking.

Markcheese · 20-03-2015 12:32AM

Had lambs heart skewers before - pretty good - presume it's ox-tongue ?

The Hill Billy · 20-03-2015 07:40AM

When doing lamb hearts I brown them quickly in a pan first then pop in the oven with stock & vino, chunks of root veg, a few sprigs of thyme & a couple of bay leaves. Cover in foil & roast at 140C for a couple of hours. For the last 30 minutes remove the foil & whack the heat up to 190C. Served with buttery mash.

beertons · 20-03-2015 08:08AM

Mrs Fox wrote: »

I still have a good bit left if you fancy some?

Thanks, but I should have sorted out a bag of the stuff by now. I might go up to clondalkin later to that Asian shop, they have a huge selection. Surely I'd get them there.

IvyTheTerrible · 20-03-2015 09:56AM

pampootie wrote: »

My veg box has struck again lads! I need ideas for chicory. I'm planning a warm salad with bacon and a honey mustard dressing for some of it but I'd like to try and cook some, any tried and tested recipes?

I like a gratin of chicory with cured ham. I don't have a recipe, I just wrap each chicory with a slice of ham, put them in an oven proof dish, cover with bechamel sauce (with a nice bit of nutmeg added), and covered with grated cheese. Cook at 180C for 30 mins ish.

Kovu · 20-03-2015 11:57AM

Markcheese wrote: »

Had lambs heart skewers before - pretty good - presume it's ox-tongue ?

Yip, ox-tongue. When I cooked it before it was much bigger so was definitely an older animal, texture was grand but it didn't get much flavour from the water I boiled it in. I used stock and garlic and herbs of some sort (this was about four years ago!) before skinning it and pressing it in a container with about ten books stacked on it. That was what my old butcher told me to do :pac:

I literally just ask him for weird cuts and see what he brings, he's killing a pig next wednesday so here's hoping for something random out of that

I'll probably get trotters knowing him!

the beer revolu · 20-03-2015 02:16PM

Kovu wrote: »

I literally just ask him for weird cuts and see what he brings, he's killing a pig next wednesday so here's hoping for something random out of that I'll probably get trotters knowing him!

Look for the cheeks and slow cook them in cider and mustard!
Pork hocks are great too.

Loire · 20-03-2015 03:37PM

The Hill Billy wrote: »

I do this with racks of pork ribs. Night 1 - grill the entire rack & have half the ribs with a salad. Night 2 - separate remaining ribs & pop them in a pot with some stock, either miso paste or Thai curry paste - sometimes both, along with a few split chillis, finely sliced ginger & julienned bamboo shoots.

I'd simmer for 30 mins, remove the ribs & take the meat from the bones, shred the meat & then put it back in with soy sauce & the juice of a lime. To serve, I ladle the broth over noodles & then pile on shredded scallions & fresh coriander & chillis.

Jesus-Mother-And-Joseph that sounds divine :cool:

Mr. CooL ICE · 20-03-2015 09:17PM

Made a cheesecake this evening and went to Tesco to get their own brand soft cheese, as I find it's the best, but it wasn't there. Bought Philadelphia instead.

Recipe calls for 500g, but the Philadelphia tubs are now 180g and 280g instead of 200g and 300g. Why and when did that happen? Bloody stupid.

The Black Oil · 20-03-2015 10:10PM

Must stop buying cheese. :P Latest purchase - Super Valu block that's been maturing for 18 months, so they say.

tampopo · 20-03-2015 11:56PM

Nicolas Cage wrote: »

Made a cheesecake this evening and went to Tesco to get their own brand soft cheese, as I find it's the best, but it wasn't there. Bought Philadelphia instead.

Recipe calls for 500g, but the Philadelphia tubs are now 180g and 280g instead of 200g and 300g. Why and when did that happen? Bloody stupid.

more than 6 months ago, afaik, the price is the same, you just get less....:mad:

homemadecider · 21-03-2015 09:58AM

The Black Oil wrote: »

Must stop buying cheese. :P Latest purchase - Super Valu block that's been maturing for 18 months, so they say.

I impulse purchased a wheel of 'whiskey cheddar' in Lidl yesterday. Sadly it is vile!! :mad:

Markcheese · 21-03-2015 03:09PM

homemadecider wrote: »

I impulse purchased a wheel of 'whiskey cheddar' in Lidl yesterday. Sadly it is vile!! :mad:

Could've told you that - hope it's only a little wheel !

homemadecider · 21-03-2015 03:31PM

Markcheese wrote: »

Could've told you that - hope it's only a little wheel !

Luckily tis only small! I tried a wine cheese in Canada which was delicious, I thought other boozy cheeses would also be tasty... sadly not.

fiddlechic · 21-03-2015 06:44PM

homemadecider wrote: »

Luckily tis only small! I tried a wine cheese in Canada which was delicious, I thought other boozy cheeses would also be tasty... sadly not.

I bought it in Lidl too - thinking it might be like these crowd's whiskey one, which was alright, but my dad liked it a lot (http://www.oldirishcreamery.com/products.htm)
The Lidl one is dreadful. Rubbery and sweet.

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