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Day 17 : Thursday 9th April, 2020

Melon & Parma Ham
Breakfast: Cereal & Muesli
Lunch: Melon & Parma Ham
Dinner: BBQ Pork Chops, Patata al Forno (roasted with Garlic & Rosemary, Baked Brocolli

Lunch: Part of the 'vegetable box' supplied from the Bedfield & Monk Soham volunteers contained a small canteloupe melon. It was much sweeter than expected.

Dinner: Thick-cut bone-in Pork chops,
Brined for a few hours in water with a teaspoon of table salt, a little optional sugar and herbs, dried or otherwise.  1 tablespoon of salt to 200ml of water (rock or sea salt is best, but regular salt will do) and any herbs that suit the meat (rosemary/sage/thyme/oregano/bay etc). Bring to the boil, or stir very well if you are short of time, and let cool. Add the pork for at least 2 hours or overnight. We brine pork, chicken and turkey this way. It makes such a difference.
Brined Pork Chop
on the BBQ

Broccoli: Cut into small florets, dice the stalk.  Make a vinaigrette from 2 tablespoons olive oil,
1 teaspoon of rice wine vinegar ( or white wine or cider vinegar), salt and pepper, a grated clove of garlic, pinch of chilli flakes. Add the broccoli and leave for about 20 minutes.  Place in a shallow baking tray and bake for 10 minutes at 170c, give them a shake and return for another 3 or 4 minutes, a little crispiness is good.
Broccoli



Today I worked on a belly of pork, about 2.8 kilos. This was from Swiss Farm and costs about £14.  I butchered a 1 kilo joint for roasting, a rack of baby back ribs, 2 x 500g joints for bacon and 400g of pork for mincing
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