Off Topic The cooking thread….

Live shakshuka, it’s an evening meal for me tho.

 

Don’t belly pork go a bit **** slow cooking it that long? Best bit is the crispy fat from the direct heat.

 

I cook it slow, but then put it in a hot oven for the last 20min to crisp up the fat

 

Doesn’t it dry and go a bit rubbery cooking for that length of time tho?

 

no mate

 

Might have to give that a whirl, I always grill (or bbq in the summer). Just been having a read up most the Google results suggest slow cooking for 1-2 hours before transferring to grill or pan to crisp the fat.

 

that would work too, I cook it for longer as agas have several ovens at differing temperatures. I put it in the lowest temp oven & leave it

 

That did me as breakfast and lunch.

You could call it brunch. Getting hungry now though.

 

Spatchcock chicken in a black garlic & piri piri glaze. To be served with sweet potato fries
Is it too early for a beer??

 

To answer your question, it is never too early for a beer.

 

Never tried black garlic
What’s the difference?
I’m assuming it’s twice the size??

 

haha!! Different taste & texture to normal garlic. A slight Smokey & sweet taste. I get it as a paste from Amazon
https://amzn.eu/d/aAhlCxl

 

Try it. Once you've had it, you'll never go back.

 

It doesn't crack either.

 

Did you know Spatchcock is just a posh name for road kill.

 

Got some in Somerset a few years ago. There is a farm there which produces it. Really nice. Apparently the best black garlic in UK is from the Isle Of Wight.