Wednesday, October 26, 2011

Rich is awesome.

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I still can't work out how he got here from Surrey to do this between 8am when Tom left and 830am when I left for work.

Rich is awesome.

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I still can't work out how he got here from Surrey to do this between 8am when Tom left and 830am when I left for work.

Friday, October 21, 2011

Thank you Martin

Shoes

for my awesome birthday shoes!

Thank you Martin

Shoes

for my awesome birthday shoes!

bacon and beans recipe

From Tom

Recipe......
Err....

Warning: this is NOT a health food.

Bacon & beans;

Take a piece of good pork belly, this should have what seems to modern eye a large proportion of fat. Like 50%. Fit the size of the belly to the number of people you wish to feed, but people won't need a huge amount of the finished product, as its rich and filling, but then it will shrink. a peice the size of a sheet of A4 should do 4-6 depending on hunger.

Rub the skin with a LOT of salt, a mix of coarse and fine is best, to get great crackling. We don't put any other salt in any other parts of the dish. If you had to get a modern fat-less pig then you may first need a good glug of a neutral oil before the salt.

Put this in the oven, if you have all the time in the world go for 4 hours or more total time and put the oven on at 150c and if your a bit tighter for time you can go for 3 hours at ~170c. You could do 2 hours at 180c, but it just won't be as good. put the oven up to 200c for the last hour to crackle the crackling.

When you have 2 - 1.5 hours tilll the pig is done make the beans. these quantities will do 6-ish.

chop 1 shallot or a very small onion very finely & 2-3 cloves of garlic. Dice 150g of Chorizo, and drain 2x 400g cans of different beans (pinto & berlotti is my favourite combo, but any beans work, or a couple of cans of mixed beans).??

Fry the onion in a largeish sauce pan in the smallest amount of oil you can, and soften on a low heat, the add the chorizo, turn up the heat, and fry to release the chorizo oil and get a little colour. then chuck in the beans and garlic. add a glass of white wine, blakc pepper and some stock. (or a stock cube and some water). Turn down to stew.

Stew this till the pork is ready, adding a splash of water as necessary, thicken with whatever you like just a touch (cornflour, chicken bisto, Beurre mani??).??

Serve a square of the pork on a couple of spoons of the stewed beans, and crackling on top. Serve with something light and fresh veg-wise to cut through the fattiness. The beans make this a very filling dish.

Alex
http://blissfullyeccentric.blogspot.com

bacon and beans recipe

From Tom

Recipe......
Err....

Warning: this is NOT a health food.

Bacon & beans;

Take a piece of good pork belly, this should have what seems to modern eye a large proportion of fat. Like 50%. Fit the size of the belly to the number of people you wish to feed, but people won't need a huge amount of the finished product, as its rich and filling, but then it will shrink. a peice the size of a sheet of A4 should do 4-6 depending on hunger.

Rub the skin with a LOT of salt, a mix of coarse and fine is best, to get great crackling. We don't put any other salt in any other parts of the dish. If you had to get a modern fat-less pig then you may first need a good glug of a neutral oil before the salt.

Put this in the oven, if you have all the time in the world go for 4 hours or more total time and put the oven on at 150c and if your a bit tighter for time you can go for 3 hours at ~170c. You could do 2 hours at 180c, but it just won't be as good. put the oven up to 200c for the last hour to crackle the crackling.

When you have 2 - 1.5 hours tilll the pig is done make the beans. these quantities will do 6-ish.

chop 1 shallot or a very small onion very finely & 2-3 cloves of garlic. Dice 150g of Chorizo, and drain 2x 400g cans of different beans (pinto & berlotti is my favourite combo, but any beans work, or a couple of cans of mixed beans). 

Fry the onion in a largeish sauce pan in the smallest amount of oil you can, and soften on a low heat, the add the chorizo, turn up the heat, and fry to release the chorizo oil and get a little colour. then chuck in the beans and garlic. add a glass of white wine, blakc pepper and some stock. (or a stock cube and some water). Turn down to stew.

Stew this till the pork is ready, adding a splash of water as necessary, thicken with whatever you like just a touch (cornflour, chicken bisto, Beurre manié). 

Serve a square of the pork on a couple of spoons of the stewed beans, and crackling on top. Serve with something light and fresh veg-wise to cut through the fattiness. The beans make this a very filling dish.

Alex
http://blissfullyeccentric.blogspot.com

Monday, October 17, 2011

A christening

Thank you to Ruth and James for inviting us to the christening of their newest child, Arthur Reginald John Snook. We had a lovely time, and especially enjoyed the food ;o)

A christening

Thank you to Ruth and James for inviting us to the christening of their newest child, Arthur Reginald John Snook. We had a lovely time, and especially enjoyed the food ;o)

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A tea cosy

Made from stash scraps. Design laid out by Toddy. Note to self, keep lining bigger so its easier to turn through and hem. Looks good worn as a bishops mitre.

A tea cosy

Made from stash scraps. Design laid out by Toddy. Note to self, keep lining bigger so its easier to turn through and hem. Looks good worn as a bishops mitre.

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A birthday do

 

Thank you to the lovely Giles of Oink for the delicious food. I loved creating the outdoor party space. Thanks to everyone who came.