On a recent trip to the Milk Market in Limerick with Stefan, I was highly impressed with the locally grown winter vegetables. I was also pretty awe-stricken by the prices. And, not in the usual way I am stunned by Irish prices. The carrots, parsnips and turnips were all fresh out of the ground and really great value. This is a rarity in our green and pleasant land. Such a rarity, that my enthusiasm got the better of me and I completely over-bought on the carrots.
I was in our butcher’s shop recently, chatting to Billy. We were talking about pork, as you do. This got to Billy suggesting that I should try a pork loin, on the bone. He even offered to dress it for me. How could I say no. He had ‘broken a pig’ that day and the loin looked pretty spectacular. I was hooked. And, with nine people arriving for Sunday dinner, this looked like the joint to serve. I was excited.
This is part 3 in my ‘Meat Reheat’ series where I take older posts and try to improve my efforts. In this case, it is not hard to do better than I did on my first sausage making fiasco.
I have been experimenting with slow cooking. There are many benefits. I get time on my own in the kitchen and if I’m in the kitchen, I am working, right? If things go wrong, I can always do something quick to fill a gap in the menu and bluff my way out of it. If I get it right, the food can taste delicious. Really delicious. The big bonus for us slow cookers has to be financial. Cheaper cuts of meat and things like sausages produce the very best slow cooking results. As the economic devastation continues here in Ireland, such slow cooking must be gathering a following…
They say that keeping pigs in the orchard is good both for pig and orchard. The pigs get to eat any fallen fruit while keeping the soil in good condition and keeping pests at bay. One side benefit of this practice is that the pork meat from the orchard kept pig takes on a subtle apple flavour (or so they say).
In the fairytale, Beauty falls in love with the Beast, without knowing that inside the outer ugliness was the handsome prince of her dreams. It is a bit like my Cha Shao Roast Beef, crispy and crusty on the outside with lean deliciousness within.
The Beast, on the other hand, saw Beauty and immediately fell deeply in love with her and her obvious charms. It’s a bit like that with me and Bill Granger‘s wonderful Mango Pudding. It was love at first bite.