My butcher had some nice looking belly pork today so I picked up a piece ( Read more... )

On Wednesday I took a train to London and then a tube to Highgate to take part in Porklife, a celebration of the pig by last year's Masterchef winner Tim Anderson and co-finalist Tom Whitaker.
The two nights only event was held at The Bull, a lovely brewpub in Highgate. I arrived well on time so could pick the table with the best light. People ( Read more... )

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After a visit to a fine dining establishment it's always a bit daunting to go back to your own kitchen and cook but I was rather happy with the "lamb lollipops" (quickly pan fried cutlets from the rack bought marinaded from the Art of Meat, with colcannon and red wine reduction) on Saturday (no photo because I was in a hurry but they looked a bit ( Read more... )

My butcher had these wonderful pork tenderloins so I bought one as I hadn't cooked with one in quite a while. It was vacuum sealed so I thought I'd try a rough approximation of sous vide cooking. I basically poached the loin, suspended from a wooden spoon in a stockpot full of hot water (don't know how hot it was, I chose a temperature I could ( Read more... )

I cut the rack (which had been marinaded in herbs by the butcher) into individual ribs, rubbed them with olive oil, hot pimenton and pepper and let sit for a while ( Read more... )

Pan-fried loin steaks (marinaded in pepper, hot pimenton, olive oil) on a bed of braised courgettes (sliced lengthwise with a peeler).
The sauce is the pan juices deglazed with the braising liquid.
Served with some simple mash. Nom.


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Slow roasted for almost two hours, they were soft, crispy and gorgeous. To go with them, I had some leeks and mushrooms, braised in the rendered pork fat and a parsnip/potato mash.
Om nom nom.


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was pork strips Stroganoff style with green beans.

Ingredients
4 pork loin steaks, cut into strips
punnet of brown mushrooms, sliced
2 medium onions, cut into rings
packet of green (French) beans
soured cream
olive oil
salt, pepper, smoked paprika

MethodTop and tail the beans, cut into bitesize pieces, season with salt and steam until tender but ( Read more... )

This was my dinner tonight. "Recipe" on flickr (click the pic).


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