Day 52-2 : Thursday 14th May, 2020

Breakfast: Bacon Sandwiches
Lunch: Corned Beef & Branston
Dinner: Fish Pie, Green Beans, Peas

Fish Pie

Breakfast: We opened a pack of supermarket bacon today, and the taste was substantially different to our own cured.

The pork has been trimmed and is now curing. This time it is my own cure, with Prague Powder (that is the magic ingredient in a cure - it is mostly salt, with about 6.25% sodium nitrite). I am making 3 x 500g slabs, 2 loin and 1 belly. I will add a full recipe and page of later on

In the meantime as a spoiler. This is the belly before and after being trimmed. This belly was 2.9kg. The cost was £16.10. From this I have managed to get:

A good rack of ribs
2 x 1kg joints of Pork Belly
1 x 500 g of streaky bacon (which will make at least 20 rashers)

Vegetarians look away now...

Pork Belly 2.9kg

Ribs/2 Joints/Bacon

Lunch: Corned beef, not to everyone's liking but we have it from time to time. A favourite way of mine is in a toasted cheese sandwich

Dinner: Apologies to Marion & Steve. We were asked to get some fish from our monger on Tuesday, but Maggie didn't see the Whatsapp message. We are going to put an order in next week for squid, if available, at the very least

Fish Pie. Smoked Haddock is essential, then whatever fish you have and Prawns. We added Cod and a little Salmon our least favourite fish, unless Hot Smoked (watch this space) and leeks. Sprinkle the potatoes with cheese

Comments

333 Days after Lockdown - 20th February, 2021

Tartiflette Pizza - A thing of beauty This pizza was so good we had to add it to the blog - It has been quite a while since we posted. Almost a whole year since lockdown On another good note Maggie and I have both had our first Pfizer vaccination. So happy, but astonished that some people, including some that we love and hold dear are refusing or even doubtful. Just do it, for everybody We saw the recipe on a James Martin show - it is by Richard Bertinet. Hert is the link to the recipe . There are 2 recipes included on the link, both Tartiflette based We adapted it slightly to cook in our new OONI KARU wood-fired pizza oven. Simple and easy - all the elements of Tartiflette the recipe is easy enough but you could do this easily even with shop-bought pizza dough Soften lardons / shallots / leek in a little olive oil Steam or boil a few new potatoes, cool and slice thinly Beat egg, creme fraiche or natural yoghurt or cream with a little grated garlic, sa...

131 Days After Lockdown : Sunday 3rd August, 2020

PUT YOUR POO IN THE POST & COP A FEEL What a lovely Sunday afternoon First visit from Damien & Karen since Karen's personal lockdown sometime ago. And they bought their very cheeky little chappy with them 'Murphy' Before posting this I discussed whether I may add the post that Karen added to her Facebook and she kindly agreed, wanting to spread the message. Many of our friends and family have gone through or indeed are still dealing with the disease. The message is simple, even now with Covid-19 in our midst, be aware of your body and make sure to take advantage of any health screening you may be offered This is a long post, but please do not skip this part and go straight to the details of lunch at the bottom Karen - It’s been a while since I’ve given everyone an update and this is because healing from the lung operation has been complicated due to an infection and also the results weren’t as I had hoped. During the operation the...

Day 87-37 : Thursday 18th June, 2020

Breakfast: Muesli & Cereal Lunch: Cheese & Tomato / Chicken Sandwich Dinner: BBQ Lamb Ribs/Lamb Chops, Grilled Garlic Courgettes, Minted New Potatoes Today started with heavy rain and thought the day was going to be a washout. But it brightened enough for Maggie to get back into her painting mode. A nice shade of grey this time! BBQ Lamb Ribs & Courgettes Dinner: The Lamb Ribs were good, cooked mostly the same as last time, but perhaps a lower temperature and for slightly longer for the first cook, just coated in olive oil and sprinkled with an Italian meat seasoning (salt/fennel/rosemary/thyme). I also trimmed the outside skin from the ribs and this made them tender, once the fat had rendered away. A regular for summer I think Courgettes thickly sliced and into garlic and olive oil marinade then toasted over hot coals. Simple food is sometimes the best.

The Elms, Suffolk

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