When we talk bread, we talk food. When we talk food, there is no end. So, here's a thread where we can talk about the F word to our tummy's content, without throwing good and proper sourdough threads out of whack.OK, OK I'm guilty...if not the guiltiest one of them all.
I'll start with stuff I'm shifting from Reese's thread.
Thanks, Maedi, for all your help in the migration.
I'll start with stuff I'm shifting from Reese's thread.
Thanks, Maedi, for all your help in the migration.
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Replies
TP
i had to really thin about the menu where we were, because we are primaraly a bowling allety, i had to make a nice snack menu that would be easy to prepare but also cheap and appealing to people who are coming into our centre to bowl.
but i also have the dinner menu fo those who would like to dine also
I'm going to pinch some ideas to cook for my family, if I may....
ill be posting my new dinner menu on there soon, starts next monday, so stay tuned to the website!.
in fact, let me know what you wana cook and i can give you a somewhat recipe for it.
You can PM me if you prefer. Other than the broccoli, I would love to know how to whip up the other components. Much obliged.
Pork tenderloins
Sage rolled pieces of pork, with garlic and pumpkin puree,
Steamed broccoli and finished with traditional apple sauce
I am still quite awed at the menu...so extensive. I see a lot of Thai influence here and there...how about including some Malaysian in future....like satay? *wink*
TP
you start with a belly of pork and open it up trimming any small amounts of sinuey fat from it and chop up fresh sage.
add it into the unrolled belly and rub it in with sea salt (not much as belly is salty already) Black pepper and some extra virgin olive oil.
roll it up tightly and tie off with strong cotton string down the roll. for a 30cm roll i usually get around 5 or 6 ties.
bake it at 150 degrees celcius for around 1.5 hours, bathed in canola oil half fill, add bay leaves, whole peppercorns and some rosemary stalks. Cover with tin foil and bake.
remove from oven and let cool, once cooled it can be sliced into prefered thicknesses and served.
the pumpkin i usually roast whole, Knock off the top stalk with the end of your knife and rub oil on it, season and sit in tray in the oven at 200 degrees celcius for around an hour or until soft to the touch,
let cool and then rip into it, remove seeds and proceed to mash with hands, removing skin also, but it will give a very earthy flavoured pumpkin.
apple sauce is easy as well, peel and chop a few apples and put into steaming water with a small amount of lemon juice to stop browning. add a cinnnamoin stick and turn up the heat until apples are soft.
remove most of the water and you should be able to whisk it into a puree.
and there you have it, you may peel rind off the belly of course, but i tend to leave it on when reheating, as i reheat it in the hot oil that i baked it in, I keep that oil also until i have finished the batch of belly i have made, it delvelops flavour every time i reuse it.
enjoy and let me know how it goes.
TP
only reason i use canola is because i find it doesnt smell when heated!
using the olive oils to cook this would not only be costly in my line of work, but i also wouldnt want everything to taste of olives, or salad dressing for that matter.
in a one off domestic sense, sunflower or lard would be ideal.
Ive just released my new all day bistro menu, so when i get 20 mins time ill post up a pdf of it or something.
TP
Grapeseed oil here too, TP! There was a discussion on another food board I visit about canola oil, and some people were complaining that when it's heated to a high heat, it smells like fish!
we use to use a lot o canola for our frying, we do a lot of frying at work, so we went though 70 litres a week.
now we use cottonseed oil, great stuff, lasts twice as long if filtered every night after service, and a little cheaper as well for a 20litre box.
but the price is ludicrous. We have a fish and chip shop in NZ, World famous fish and chip shop, And they use pure beef dripping. MY GOD are they the best chip ever.
pity if i want them i have to fly 45 mins and an hour drive to get to the township
Reese, lemme guess. Queenstown or Dunedin?
TP
would post pics but this website wont let me cut and paste links into my [img] tags.
will have to upload to strike website and go from there
www.strikenz.co.nz
the last 5 pics are the new dishes, ask for more info
Hmm...it should be ok to cut n paste links from online albums/sourdough gallery.
Meanwhile. I just came back from Tesco. Got my pork belly and sage!! I think I'll make some sourdough herb rolls to go with it. Pix when done.
TP
TP
Hi Valvanite. Currently you have to use Edit -> Paste in your browser instead of Ctrl C on your keyboard. Sorry about that.
Thanks,
Maedi
If you picture a pig standing, it's the underside, whereas, tenderloin is on top. It's also called 3-layer pork, because you can see layers of skin, meat and fats. Yep, it's fat but the good thing is much of these fats are rendered off during the long roast; I got half a cup out of the 2 plus hours roasting, which I'm keeping to make some chinese pastry. I didn't bathe my belly in olive oil as I reckoned my cut had enough fats to keep it succulent, and it did. I got mine without skin because it was going to be rolled. However, the belly had lovely caramelisation. Yum. Pork does go very well with sage and applesauce.
TP
BTW, you don't have to worry about overcooking bellies but don't overcook tenderloins. They'll turn out dry. Otherwise, they're beautiful.
Cheers
TP
About pictures; I personally do not have a digital camera, but my nephew does, and when he's around which isn't that often these days, I try to get him to take pictures. The only thing is he has to be on the spot when the subject is ready to be photographed, so I'll just have to ask him to teach me how to use the camera. Then I should be able to prove that I really am turning out some pretty good sourdough!