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The Gentleman Scamp

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

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

The Gentleman Scamp

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

A Food Year » Blog Archive » Roasted Potato and Carrot

Thetyim

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

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.

Begbie

Different.

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

Thetyim

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

The Gentleman Scamp

Ok then, where can I get consomme?

Thetyim

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

November Rain

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.

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Quot homines, tot sententiae

The Gentleman Scamp

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

November Rain

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

dirtydog

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.

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Jet Gorgon

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

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

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

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

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

That's a funky clock.

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