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Slow-cooked pork shoulder, finished in a pumpkin.
There's something of a problem with slow-cooking pork - it dries it out. Which is why the method is usually used to make pulled pork, which can be re-lubricated with an unctuous sauce. Barbecue, say.
I used apple/cider flavourings rather than barbecue to make the sauce for this autumnal dish, but you definitely need to get it as rich as possible. Then hopefully your guests won't notice the slightly...
I used apple/cider flavourings rather than barbecue to make the sauce for this autumnal dish, but you definitely need to get it as rich as possible. Then hopefully your guests won't notice the slightly...
I devised this to use up my mushroom lemongrass salad, which was starting to collapse a little, with the mushrooms shrinking and exuding their moisture into the dressing.
A mushroom lemongrass salad stew if you will.
Unfortunately, I made a strategic error. All the wonderful lime and lemon aromatics in the dressing are evaporated off by the long cooking. What I now realise I should have done was add the dressing at the end. Like a, well, a...
A mushroom lemongrass salad stew if you will.
Unfortunately, I made a strategic error. All the wonderful lime and lemon aromatics in the dressing are evaporated off by the long cooking. What I now realise I should have done was add the dressing at the end. Like a, well, a...
Pork stewed slowly in a red chilli sauce
This is a very simple dish to make, but it does benefit from long marinating and cooking, so you need to start a couple of days ahead.
Especially as you need to make up the Red Chilli Sauce first.
Adovada or Adobada is from the Spanish for marinated. Which this is.
You could also throw in some potatoes to make more of a stew, or pick out the meat a little earlier and grill it.
Especially as you need to make up the Red Chilli Sauce first.
Adovada or Adobada is from the Spanish for marinated. Which this is.
You could also throw in some potatoes to make more of a stew, or pick out the meat a little earlier and grill it.
Serves 4 as a main dish
Ingredients
- 2-3 lb pork...
I've had a go at stewing beef in milk before, with sickening results, so I thought I'd just keep going.
After all, it does seem like the height of gastronomic irony - cooking a cow in its own juice.
After all, it does seem like the height of gastronomic irony - cooking a cow in its own juice.
Serves 4
Ingredients
- 2 tblsps flour
- 2 teaspoons mustard powder
- 1 teaspoon salt
- 1 teaspoon ground pepper
- olive oil for frying
- 2 lb/1kg stewing beef of some kind
- 1 yellow onion
- 8 oz/250g mushrooms I used chestnut
- 1 stick cassia
- 2 pints/1 litre milk...
I based this on Carne Adovada except using Thai chilli sauce as the base, though it's not too dissimilar to a Southern Thai Stewed Belly Pork (Moo Hong (หมูฮ้อง)). Perhaps I should have called it Carne Hong? Or Moo Adovada?
Yep, definitely the Moo thing.
Now, to marinate or not to marinate?
To sear or not to sear?
Why not have both? Brown the pieces of belly pork first, allow to cool, then...
Yep, definitely the Moo thing.
Now, to marinate or not to marinate?
To sear or not to sear?
Why not have both? Brown the pieces of belly pork first, allow to cool, then...
John loves to pull his pork. Aye, and here's the rub...
Ingredients
- 5 tbsp smoked hot paprika
- 3 tbsp sea salt flakes
- 2 tbsp cayenne pepper
- 2 tbsp ground cumin
- 2 tbsp ground black pepper
- 2 tbsp ground fennel seeds
- 2 tbsp ground coriander
- 2 tbsp dry mustard powder
Rub pork.
Cook in slow cooker until meat falls apart at the slightest touch.
Eat.
Cook in slow cooker until meat falls apart at the slightest touch.
Eat.
Obviously you could add mushrooms, bacon, chorizo, etc. Even cream cheese!
Serves 6
Ingredients
- half a dozen pork chops
- olive oil for frying
- chilli flakes optional
- 1 onion, chopped
- 1 green pepper optional for pepper-averse Philistines, sliced
- tin chopped tomatoes
- 3-4 tablespoons tomato purée
- 1-2 tablespoons Worcestershire sauce
- concentrated chicken stock
- dried herbs Italian style - thyme, oregano, whatnot
- 4-6 garlic...
Hmmmm milky beef.
Pity it looks like sick.
Pity it looks like sick.
Serves 4
Ingredients
- milk
- saffron
- small silverside beef joint, cut up
- small potatoes, peeled, quartered
- red pepper, roughly chopped
- garlic cloves, peeled
- mushrooms, quartered
- Dijon mustard
- herbs and seasoning
Maybe:- sun-dried tomatoes
- dried prunes or apricots
Grind the saffron up a bit with some milk in a mortar.
Cut the beef into generous chunks, de-seed and roughly chop the pepper,...
Cut the beef into generous chunks, de-seed and roughly chop the pepper,...
This turned out to be an excellent training curry for a young Philistine, though the elder Philistine did complain it was not as spicy as the aroma had led him to believe.
I slightly enhanced Lulu Grimes slow cooker recipe by the addition of fruit. And, of course, more spices.
I slightly enhanced Lulu Grimes slow cooker recipe by the addition of fruit. And, of course, more spices.
Serves 4
Ingredients
- 750g beef for braising (braising steak, chuck, flank etc) cut into chunks
- seasoned flour for coating
- 4-6 small potatoes, halved or cut into...
Here's what I put in mine, but some celery wouldn't have gone amiss. And I'd have put in some bacon too, if I'd remembered.
Probably a splash or two of soy sauce would help deepen the flavour.
The pâté was something I needed to use up and this seemed a good way to do it. It definitely enriches the stew.
Probably a splash or two of soy sauce would help deepen the flavour.
The pâté was something I needed to use up and this seemed a good way to do it. It definitely enriches the stew.
Serves 4-6
Ingredients
- 750g beef, cubed
- seasoned flour
- 2" ginger, minced
- 2 onions, chopped
- 4 garlic cloves, chopped
- 2 tblsps...
A chicken casserole done in the slow cooker. Pretty good if I say so myself ;)
Serves 8
Ingredients
- 1kg/8 chicken thighs, skinned, boned
- 6 slices bacon or 50g chorizo - if your brother hasn't used it all up
- 3 carrots
- 300g or a dozen or so brussels sprouts
- 3 potatoes
- 2 red onions
- 6 garlic cloves
- olive oil for frying
- 1 tbsp tomato purée
- 250ml chicken stock
- 1 tin baked beans
- 1 tin chopped tomatoes
- 1 tbsp or so soy sauce
- handful olives
- 1...
According to the Cooking for Geeks guy it's the time and temperature not the technique (which is lucky). Or the fat.
Obviously duck fat would be ideal, but goose fat is just fine, olive oil acceptable and even water (apparently) would work just the same.
You need the temperature to be above 68°C when the collagen will start to denature, but below 97°C to avoid steaming the meat. Whatever. Just watch the temperature like a hawk...
Obviously duck fat would be ideal, but goose fat is just fine, olive oil acceptable and even water (apparently) would work just the same.
You need the temperature to be above 68°C when the collagen will start to denature, but below 97°C to avoid steaming the meat. Whatever. Just watch the temperature like a hawk...
Veal shank slow-cooked in red wine
Rather controversially I used red wine to make my osso buco - and thus rosso buco was born.
The bone used for ossobuco is the shank, which is between the foot bone and the calf's knee, though their feet are massively longer than ours, so the shank is actually surprisingly far off the ground. The hind legs are usually preferred for the amount of meat on them. Get your butcher to leave the skin on which will help to hold them...
The bone used for ossobuco is the shank, which is between the foot bone and the calf's knee, though their feet are massively longer than ours, so the shank is actually surprisingly far off the ground. The hind legs are usually preferred for the amount of meat on them. Get your butcher to leave the skin on which will help to hold them...
Beef stew
Following James Martin but with some refinements by Nigel Slater
Serves 4
Ingredients
- 2 tbsp plain flour
- 1kg braising steak, cut into 2.5cm dice
- 1 fresh pigs trotter, split optional
- 4-5 tbsp olive oil
- 150g pancetta or fatty bacon piece, cut into small chunks
- 1 shallot, peeled and finely chopped
- 2 onions, peeled and sliced
- 1 garlic clove, peeled and crushed
- 75ml brandy
- 500ml red wine
- 1 litre beef stock
- 1 bouquet garni...
I added some pumpkin 'tis the season!, spices, and a bit more meat to Roumette's recipe. I'm sure other squash and potatoes would also be acceptable additions, particularly if then served with, say, couscous.
Serves 6
Ingredients
- olive oil
- a few inches of cassia or cinnamon
- half a dozen cloves
- 1 culinary pumpkin
- 1.5kg shoulder pork
- 300ml double cream
- ½ bottle white wine
- a...
Aping the (apparently) now famous Mississippi Roast this chicken version uses only ranch dressing and less (or no) butter.
Now, I had turkey breasts not chicken thighs, so I figured they'd need plenty of buttering to counteract their infamous dryness, I had no pepperoncinis, so in went some jalapeños, and the closest I had to powdered ranch dressing was a 35g packet of Schwartz's Chicken,Bacon & Potato...
Now, I had turkey breasts not chicken thighs, so I figured they'd need plenty of buttering to counteract their infamous dryness, I had no pepperoncinis, so in went some jalapeños, and the closest I had to powdered ranch dressing was a 35g packet of Schwartz's Chicken,Bacon & Potato...
