All I'm getting is fish, and one of the people I live with is allergic to fish. I'll keep looking, theres bound to be something.
Salt marsh lamb, samphire and broad beans, with balsamic meat juices Add "Salt marsh lamb, samphire and broad beans, with balsamic meat juices" to FavouritesAdd to Favourites Ingredients 4 x 225g/8oz salt marsh lamb rump steaks 2 tbsp olive oil 110g/4oz unsalted butter 200g/7oz rock samphire 175g/6oz young broad beans, removed from their pods, peeled salt and freshly ground black pepper 1 banana shallot, finely diced 1 garlic clove, finely chopped 3 tbsp flatleaf parsley, roughly chopped 2 tbsp balsamic vinegar 2 tbsp strong lamb or veal stock Preparation method Preheat the oven to 200C/400F/Gas 6. Heat an ovenproof frying pan until hot, add the olive oil and lamb steaks skin-side down and cook for 2-3 minutes on each side. Transfer to the oven and cook for 12-15 minutes, or until cooked to your liking. Remove from the oven and place the lamb onto a plate to rest. Reserve the pan and its juices for later. Meanwhile, heat a clean frying pan until hot, add 25g/1oz of the butter and the samphire. Fry for 2-3 minutes, until just wilted. Add the broad beans and stir to combine. Season with salt and freshly ground black pepper. Place the shallot, garlic and parsley into a bowl and toss to combine. Set aside. Take the frying pan the meat was cooked in, drain off any meat juices into a clean bowl and reserve. Place the pan over a medium heat and add the balsamic vinegar. Bring to the boil and stir, scraping up the bits at the bottom of the pan. Add the lamb or veal stock and simmer for one minute. Add the remaining butter and stir gently until melted and combined. Add the reserved meat juices to the pan and bring to a simmer. Season with salt and freshly ground black pepper. To serve, slice the lamb thickly and arrange on four serving plates. Place the rock samphire around the sliced lamb, then pour the sauce over the lamb. Scatter over the parsley mixture and serve.
Pork should work as it likes to be cured. Any food that likes salt as it's a salty veg. Try it with onions roasted with balsamic vinegar. Salt likes pork, vinegar, pepper, fish, lamb.
You're welcome, remember though, by pairing it with things it likes opens up the chance to use other ingredients, for example Beef loves pepper and pepper loves salt, so you could go with beef so long as you don't make the Samphire the prominent flavour in your dish. All depends on how much of a roll you want the Samphire to play. If you want to make it the center of a dish you could do a starter of tenderloin of pork with Samphire and a poached egg. That would be gorgeous as egg and pork love salt and are subtle flavors that will let the Samphire stand out. I'm going to source some Samphire. I love food me.
in theory it should work with the lemon grass. if you want to add crunch to your curry it could work, i don't know, could be a risk. Remember to treat it like tender stem broccoli or asparagus, you need it be cooked Al dente to get the best out of it to maintain crunch and freshness, if you're adding it to a sauce/casserole, anything that will prolong it's cooking time cook it first then add to the sauce at serving time, you don't want it going soggy. They'll cook fast anarl. Oh, remember to taste it to see how salty your batch is. You'll need to adjust the salt content in your dishes seasoning accordingly.
Is this you? please log in to view this image Aye, I'm going to experiment with the green curry and put them in right at the end. I'll let you know the outcome.
just love food mate, not a big fan of Thai food though, so I wouldn't know if it tasted right or not. Hope it goes well. Where did you source it by the way?
Morrisons and Tesco have started selling it. Don't know about the other supermarkets. Where did I source it? Hahahaha
Ha ha, I hadn't noticed I did that. . Thought market street at morrisons might do it like. They're selling all kinds of crazy **** now.
Roast Pork [h=3]Prep Time: 10 minutes[/h][h=3]Cook Time: 1 hour, 40 minutes[/h][h=3]Total Time: 1 hour, 50 minutes[/h][h=3]Ingredients:[/h] 1.35 kg/3 lb loin of Pork, preferably free-range 4 tbsp extra virgin rapeseed or olive oil Sea salt flakes 1 medium onion, halved with skin on 2 tsp plain flour 1 glass dry cider or white wine 1 pt/500ml chicken or vegetable stock 1 tsp ice cold butter [h=3]Preparation:[/h]Preheat the oven to 220°C/425°F/gas 7 The pork should be at room temperature before you start this recipe. Using a paper towel dry the pork all over including the skin. Using a very sharp knife (A Stanley or Craft knife works well) make slashes approx a finger width apart across the skin, don't cut through to the meat, about half way down the fat is good. Rub the skin with the oil ensuring it goes down into the slashes. Sprinkle with salt, again make sure it is down into the slits. Place the pork into a large roasting tin. Tuck the two onion halves under the meat, this will help keep the meat upright as well as adding flavour to the meat. Cook for 1 hour and 40 minutes. If you are using a larger or smaller joint then cook for 25 minutes per 450g/1lb, plus add on a further 25 minutes. Switch off the oven (unless you need to cook the crackling further, see note below). Remove the meat from the roasting tin and place onto a serving plate, cover loosely with foil and place in the oven with the door slightly ajar. If you need to keep the oven hot (ie for cooking potatoes or maybe Yorkshire Puddings then wrap the meat completely in foil and keep in a warm place. Remove the onion from the pan, then place the pan on the stove top over a high heat until the meat juices begin to bubble but not burning. Add the flour, and stir to blend into the meat juices. Pour in the cider or wine and scrape all the juices from the bottom of the pan, reduce to a sticky glaze. Do not leave the pan unattended as the reduction happens very quickly. Add the stock and stir well, Strain the gravy through a fine sieve into a saucepan and reduce by one-third. Add the butter in tiny pieces shaking the pan gently until the all the butter is absorbed. Keep warm until needed. Remove the crackling from the pork and carve into thick slices. Serve with pieces of crackling and the gravy, seasonal vegetables, Apple Sauce is a great accompaniment as is Sage and Onion Stuffing. Don't forget the traditional Yorkshire Puddings if it is a Sunday lunch. Just before digging into the pork take the Samphire and throw it in the bin.
They have those pipes that that pump out mist like they have on awnings at bars abroad at Morissons. They look well fancy.
