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Old 04-01-2011, 12:13 AM   #11
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I vote for bean soup.
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Old 04-01-2011, 01:19 AM   #12
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Hot water crust Melton Mowbray pork pies and brawn brawn or slice big steaks of pork butt dip in flour fry add fried onions peppers and garlic, add paprika powder, add stock and braise till tender, remove meat reduce till syrupy, add sour cream and blend with a stick blender return the meat, heat and eat with french fries or the stock for Bolitto Misto or Cassoulet
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Old 04-01-2011, 08:26 AM   #13
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Originally Posted by Bolas De Fraile View Post
Hot water crust Melton Mowbray pork pies...

I was thinking about those...

Do I need to relocate to Leicestershire when I make them?
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Old 04-01-2011, 10:15 PM   #14
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You can make a good sauce with pork stock...puree some fresh mango & add to the stock , thicken with a roux(butter&flour) or arrowroot. Great sauce served over pork loin.
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Old 04-01-2011, 11:25 PM   #15
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Quote:
Originally Posted by simonbaker View Post
You can make a good sauce with pork stock...puree some fresh mango & add to the stock , thicken with a roux(butter&flour) or arrowroot. Great sauce served over pork loin.
That sounds wonderful. Mango would go well with pork. I would be tempted to add some hot peppers.
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Old 04-02-2011, 01:09 AM   #16
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I was thinking about those...

Do I need to relocate to Leicestershire when I make them?
Nah Z I wont grass you up, these are my fav shop bought.
Dickinson & Morris, the home of authentic Melton Mowbray Pork Pies

Ps there are a few people who will buy a standard pork pie then heat them in the oven and eat them with Heinz baked beans, I am one of those heretics.
PPS the traditional chrimo breakfast in that area is Colston Basset Stilton, MM Porkpie and a few shots of Port wine then mount your horse and chase a fox, thankfully the Fox hunting with hounds is now illegal.
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Old 04-02-2011, 08:32 AM   #17
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beans and rice would be on top of my list. use the stock to cook the rice, use a little more when cooking the beans down....and just eat and eat and eat..
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Old 04-02-2011, 10:39 AM   #18
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I ended up canning the stock, cause who is gonna use 8 qts in one go?

So I have 16 pint jars and 8 1oz cubes in the freezer.

simonbaker that sounds like good idea.

Taxlady, I won't just be tempted.
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Old 04-02-2011, 10:52 AM   #19
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Tamales! I'll send you my recipe!
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