I just realised that it’s my blog’s one year birthday. It was round about one year ago that I launched Meat in a Box, and changed my attitude to eating meat forever. It was also a nice coincidence that I found myself subconsciously cooking a similar dish to my very first blogged recipe – some 100 blog posts and eight meat boxes ago! Continue reading
It’s been a while since my last post – it’s been such a hectic past few weeks! Anyway, this is the last item from my wonderful Farmer’s Choice meat box, and I had a lot of fun making it. The last item was 1kg of pork spare ribs – little did I know when I defrosted them that they were boneless (is it normal to get boneless ribs?!), but I took this as a good sign because boneless = more meat for your money… although some people say that ribs on the bone are sweeter and more fun to eat. Continue reading
The Americana food love-in continues with this next recipe – pulled pork. It’s my first time cooking it, but by no means my first time eating it. I first discovered pulled pork a few years ago in Bodean’s, and gradually upgraded my taste buds via Pitt Cue Co. But pulled pork is probably one of those most satisfying meat dishes to cook at home, especially if you do it like my friend Laura did: with the supervision of a real life American, hickory chips on the BBQ and over the course of six hours… Continue reading
This weekend I had a go at making my own wonton dumplings with Laverstoke organic pork mince. When I was a kid, I remember helping my mum make jiaozi dumplings in preparation for dinner parties. I found great pleasure in pleating the folds of the pastry and getting them just right. Later in life, this obsessive repetitive action turned into an interest in modular origami. There is much to be said of folding flat planes into 3D units, multiple times over. Continue reading
This month I’ve delved into dodgy recipes from the 70s – see the chicken supreme – and I’m going to go one deeper and dig up the gammon steak. Specifically, served with pineapple and a fried egg. It’s now a regular feature on the local pub grub menu, but I think this manifestation of gammon was once a staple of recipe books that every 1970s entertaining housewife had to own. It’s now seen as a little bit naff, like cocktail sausages on sticks. Still, there’s something to be said about sweet pineapple slices complementing what is a very salty cut, so when Roaming Roosters offered me a free home-cured gammon steak to try out I could hardly resist! Continue reading
