Coffin Dodger

Seem to remember there was a thread a few weeks back on the joys of the Sunday roast dinner.

So inspired by Lorraine Pascale's 'Home Cooking Made Easy' show on BBC2 http://www.bbc.co.uk/programmes/b015fpxs ....

....made the slow roast pork shoulder. Six hours in the oven at 160 degrees C. Nicest roast pork I think I've ever had. Pulled apart really easily once cooked and the crackling was superb.

Leftovers tonight

The recipe for those that didn't see the show.

http://www.celebritykitchen.co.uk/lo...low-roast-pork

JPL

I did roast chicken, roast pots, stuffing, asparagus, other greens and onion gravy.

I don't roast often and tend to leave it to the wife, but I must admit mine was rather nice :-)

Leslie

Can't beat a properly done bit of pork crackling!

Les

GazTheHat

We're watching her too. Her smile is infectious. We've done about 5/6 of her recipes now. The fudge is fantastic.

the hamster

iTrader: (7)

This conjures up all sorts of mental images

bonesetter

iTrader: (9)

Thanks CD, some inspirational stuff there. I'm going to try the french D'epi bread off that program

Couple of weeks ago I did Kieth Floyd's Coq-au-vin - Jeesszz H what a stonker (the pics don't look too appetising), but the finished result is stunning - washed down with another bottle of Burgundy of course

I lifted the lid and my missus' eyes were bulging. Bloody brilliant, just make sure you use the best chicken you can find

bonesetter

iTrader: (9)

You're a sick puppy - I know what you mean though

Luan Pra bang

Personally I don't respect chefs who use flour in gravy, it is just a blag to hide an inability to cook properly. I guess its ok for a home cook but a professional chef who does it is a glorified school dinner cook.

Coffin Dodger

How else do you thicken a sauce then. I've seen many a pro chef make a roux (i.e. hot fat and flour mixed to a paste) to do this

Luan Pra bang

Reduce it or use the vegetables..

Coffin Dodger

Love a bit of Coq-Au-Vin, could be next weekends dinner. Like the recipe as the shrooms go in towards the end so I can always leave them out of the missus portions as she hates them Always a bit of a dilemma about pouring a litre of wine into a casserole when I could be drinking it but the end result is good

bonesetter

iTrader: (9)

You're giving the full love if using a litre. Have to say I now use 1 bottle for the pot (two of us, 1 full chicken, two big dinners). You don't need to push the boat out on the pot wine, but it needs to be drinkable, and the one you drink needs to be a Burgundy too. I do dark leafy cabbage with it - goes with the bacon taste

The 'shrooms somehow 'make it'

I like the Floyd recipe - his one pot approach, drinking while cooking was my cooking inspiration. Looked at a Nigel Slater version - alot of p1ssing about

zip106

You're making me hungry.

Stop it.

Chip

A good coq au vin like a good boeuf borguinion takes a lot of effort to cook properly.

Quality ingredients are the key though.

Chip