How would you cook these?

**The Gentleman Scamp** · 25-01-2008, 04:04 PM

I think that's pork, though a different bit from the 'chops', I would like to give these ingrediants to a celebrity chef on Ready Steady Cook but all I have is Teak Door so suggestions please.

I will be ready to cook in about 1 hour.

**BobbyTits** · 25-01-2008, 04:44 PM

start of a stew if you have any beef stock cubes and few more veggies

**Thetyim** · 25-01-2008, 04:54 PM

A Food Year » Blog Archive » Roasted Potato and Carrot

**Thetyim** · 25-01-2008, 05:06 PM

Procedure:
- Rub salt on the pork surface, wait for a while. Cut up the pork , which allow it to cook more easily
- Cut up potato, onion, carrot
- Oil the pot's inner
- Put pork in the pot, along with potato/onion/carrot and a little bit water
- Pre-heat oven to 350, put in the pot with lid closed
- Broil for 1.5 hours, or until ready.

**Thetyim** · 25-01-2008, 05:09 PM

Whole Carrot Soup
serves 2

2 carrots
1 packet consommé (bullion)
700 cc water
dash salt
dash black pepper
dash sesame oil

Peel the carrot. Add to a pot with the water and consommé. Simmer over medium heat until done. Season with salt and pepper. Sprinkle sesame oil over each serving.

**The Gentleman Scamp** · 25-01-2008, 06:31 PM

Originally Posted by BobbyTits

start of a stew if you have any beef stock cubes and few more veggies

That's great - will do.

Should I cut the pork into chunks or can I do it whole?

Thetyim my dear fellow, alas I have no oven but I will try the carrot soup next time.

Can anyone tell me what part of the pork I have?

**Thetyim** · 25-01-2008, 06:34 PM

Originally Posted by The Gentleman Scamp

Thetyim my dear fellow, alas I have no oven but I will try the carrot soup next time.

Scampy, I know that you don't have an oven but the thread title is
"How would you cook these?"

**The Gentleman Scamp** · 25-01-2008, 06:41 PM

Ok then, where can I get consomme?

**Thetyim** · 25-01-2008, 07:16 PM

Consomme is a poofy french word for flavoured water.

Just bung a stock cube in some water and add some exotic condiments like salt & pepper and soy sauce

**Begbie** · 25-01-2008, 07:31 PM

Originally Posted by Thetyim

Whole Carrot Soup
serves 2

2 carrots
1 packet consommé (bullion)
700 cc water
dash salt
dash black pepper
dash sesame oil

Peel the carrot. Add to a pot with the water and consommé. Simmer over medium heat until done. Season with salt and pepper. Sprinkle sesame oil over each serving.

Different.

Thanks for the stew recipe. I just had a pork chop with mushroom sauce.

**November Rain** · 25-01-2008, 07:39 PM

Looks like it might be pork fillet, Scampy. No oven? Hmmm, not so easy without cutting it up.

OK, I know the ingredients are used for tonight, but:

marinade the pork for a couple of hours or overnight in either soya sauce & black pepper (freshly ground rubbed in) or (better) Lea & Perrins & black pepper.

peel & cut up carrots & potato into fairly small chunks (half inch or one inch) & boil in salted water until tender (together is OK). Meanwhile, slice the pork into 1cm thick slices & stir fry in very little oil.

Mash the spuds & carrots together with butter, a small slug of milk & loads of pepper & some fresh parsley (chopped) if liked. Put on plate & arrange pork slices on top.

**The Gentleman Scamp** · 25-01-2008, 08:01 PM

^ Like the sound of that NR - don't have any L&P unfortunately but I have limes, vinegar and ginger.

**dirtydog** · 25-01-2008, 08:32 PM

Originally Posted by The Gentleman Scamp

Can anyone tell me what part of the pork I have?

its the back end of a pig, the bit right by his bum, although giving sex to a animal that has been killed for your dining pleasure is probably not worth it and for all we know it could have been a lady pig just beginning her adult life before she was brutally clubbed to death and then casually dragged across the floor with her cute little head bouncing off of the dirt and gravel, and then hacked at with great big meat cleavers with blood and gore splattering every where.

Personally I would have stuck it in the oven for an hour with some madras marinade.

**November Rain** · 25-01-2008, 08:47 PM

Originally Posted by The Gentleman Scamp

^ Like the sound of that NR - don't have any L&P unfortunately but I have limes, vinegar and ginger.

That sounds nice. Very oriental. Put the oriental pork with the carrot & spud mash & you have instant fusion food.

**Jet Gorgon** · 25-01-2008, 08:56 PM

Looks like pork tenderloin to me. Very lean. But, yep, you can slice thin, fry in hot oil and then simmer with water and soya sauce with the cut up veg. Pity. Looks like a good cut of meat.

**slimboyfat** · 25-01-2008, 09:03 PM

Don't eat them.

Fashion female genitalia from the pork - you can add some of your own pubes if you like (on second thoughts better not as they are probably ginger)

Use one carrot and the 2 spuds for the male equipment.

And make an amusing yet arousing stop-motion animated film to put on Youtube.

**sabang** · 25-01-2008, 09:53 PM

I would just do it as a hot pot with some sukiyaki saice.
Slice and brown the pork seperately if you like (add the pan juices to the soup), or just skewer the slices and fondue them in the soup.

**The Gentleman Scamp** · 26-01-2008, 02:55 AM

Ok, here's how my evening panned out.

Firstly I chopped the pork and carrot and put to one side like what Delia Smith does.

Next I boiled some water and added some chopped ginger and 4 finely chopped garlic cloves.

For the first time, I used pork stock cubes - two of them added with salt and pepper.

Then I checked the time.

Then I changed my mind and removed the ginger bits, not wanting to pick them out after so
instead I put in a whole clump of ginger which I scored and stabbed to let the flavour infuse my broth.

Onions next, I got little ones and put them in whole.

By now, all the main ingredients were ready to add to the broth -
including a big spud and those ugly little mushrooms you get.

Keeping an eye on the clock...

...I add everything to the pan, it is ready to go.

A little white wine would be nice so I check the fridge to see if I have any.

Finally, (after a nap) - it is served and ready to eat.

It's very tasty and the pork is tender with a hint of ginger, not bad for a first try! Thankyou TeakDoor.

**The Gentleman Scamp** · 26-01-2008, 12:34 PM

I'm having it now for my breakfast - it's even more delicious the following day.

Atora suet arriving at 6am tomorrow so the stews can only get better.

**stroller** · 26-01-2008, 02:32 PM

That's a funky clock.

Who's the balding poser? I am sure I have seen him on you-tube before?

**sharon** · 26-01-2008, 02:50 PM

That looks tasteless to me but thanks for funny piccies though.

**madjbs** · 26-01-2008, 03:29 PM

Looks tasteless to me as well. When did you last wash that cooker, the floor as well for that matter.

**Panda** · 26-01-2008, 03:57 PM

A handful of rice added early will help to thicken up the stew or casserole. It disintegrates into much, but adds some body to the fluid. Most people use corn flour for thickening, but an easier way is to use that mashed potato powder you can get at the supermarket (in farangland anyway).

Re the lack of an oven. You can make an improvised oven by using a big stainless steel dish or big pot. Put a rack of some kind in to keep the food off the bottom where the direct heat is. Use a cake rack or make one out of some old wire. And you need a lid to keep the heat in. Just put your food to be baked in a tray on the rack. Pop the pot or dish onto the gas flame and put the lid on.

**November Rain** · 26-01-2008, 08:47 PM

Originally Posted by stroller

That's a funky clock.

My littl'un was looking at the pictures and informed me that that clock was for a little girl.

Sorry, Scamp.

**The Gentleman Scamp** · 26-01-2008, 09:51 PM

^ That was there when I moved in.

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