Romantic Recipes

[Mrs Nesbit]

When we do it I score it and then pour a kettle of hot water over the rind. This opens up the scores which enables a crispier skin. Then I pay it dry and salt it. The water then keeps the meat soft and tender underneath. We cook it on the BBQ for 4-5 hours on indirect heat with the hood down and the meat is so moist and tender it's like butter.

[Mrs Nesbit]

I'm thinking of giving duck confit a go. Has anyone tried trissilicious confit method in the TMX?

[judydawn]

I did think of it Hally but now you have prompted me, I have done it

[Merlin]

Re pork belly- I do the Annabel Langbein recipe slow cooked in milk- absolutely delicious! The crackling is perfect and the meat is so tender. I have made this so many times now and it never fails, although it is far too much for two people.

[judydawn]

You wouldn't think there would be so many ways to cook a piece of belly pork, that sounds interesting Merlin. We like leftovers here, DH would be very disappointed if there were none for him the next day.

[Mrs Nesbit]

Milk? That sounds amazing. Can you share the recipe Merlin. I love unusual recipes.

I think I've decided on mushrooms kilpatrick for entree, pan fried duck confit with potato rosti and baked asparagus. And for dessert I'm still unsure. Thinking of trying out a frozen kir royal recipe I have for drinks as I have some champagne I need to use up. But I will keep you posted and I'll share pics on the day. Would love to make dulce de leche and incorporate that into something... Still undecided!

[Halex]

Well i have decided to wait until winter for the pork belly.

I am going to try & create a dish I had at the rockpool bar & grill. I have the recipe but the chicken was cooked on a rotissiere, i will have to use my oven.

Mrs Nesbitt, sounds great, chookies swedish cheesecake is amazing.
If you have MWOC champagne slshys are fab.

H

[Mrs Nesbit]

Unfortunately I don't have that cook book! Dont have any except the EDC. Might ask a friend today if she has the recipe. Thanks Hally! Let me know about the rockpool recipe. I love Neil Perry his recipes are amazing. I also love stealing ideas from restaurants. And don't be shy of the pork belly it is amazing and well worth it. I find the slower you cook it the better it is. And for more yumminess it goes really well with a cherry or raspberry sauce or even a nice red wine jus. I'm salivating just thinking about it. I can't wait to try my had at sauces in the TMX. I think I'll make a garlic sauce to go with the duck. I am loving this

[knittercook]

Well i have decided to wait until winter for the pork belly.

I am going to try & create a dish I had at the rockpool bar & grill. I have the recipe but the chicken was cooked on a rotissiere, i will have to use my oven.

Mrs Nesbitt, sounds great, chookies swedish cheesecake is amazing.
If you have MWOC champagne slshys are fab.

H

Oh yes please keep us posted with the chicken recipe we cook a chicken on the rotisserie once a week.

[Halex]

Mrs Nesbitt, we love pork belly, there are 2 reasons I am waiting to do the pork belly,
1 its so full of fat!!!!! & we love it so a kilo woud be eaten easily between the 3 of us
2 i have so much beef and lamb in my freezer & 2 chickens
Plus I thought in appreciation of dh birthday efforts he would like the special effort I made

Knittercook, now thinking about it i think i have rotisserie in my oven, how do you use yours. Now that scares me. What type of oven do you have? I have a miele.

Will let you know how it gies anf if successful will post recipe in non TM recipes

H

[Mrs Nesbit]

I'm sure he'll LOVE it for his birthday. I love having a freezer full of meat it's the best feeling. Can't wait to hear this recipe

Another tip is to check out the asian butchers, I find it's the cheapest place to get pork belly.

[Halex]

Have pm you champagne recipe

H

[judydawn]

Hally, with the pork belly cooking for so long, there is very little fat left at the end of it.  I know a lot of people turn their noses up when you mention pork belly and always comment, 'too fatty' - but it's not if you cook it correctly. I am a fat hater and if I can eat it then anyone can  

[Halex]

Ok JD, lucky I trust you, LOL

Another time

H

[knittercook]

Hally our BBQ has a rotisserie so we use that, but I think it would be similar. The temperature is about 180c and we cook it about 1 1/2 hours, your oven manual should tell you how to use the rotisserie.  I have a Smeg but it doesn't have a rotisserie.