Thursday, 30 January 2014

Recipe - Fennel Pork Belly, Crispy Turnip and Potato, Panzanelle

I was watching young Jamie on TV recently being all 'you can use this leftover salmon in a pie' and I just thought GOD THIS ISN'T FAIR I CAN DO CHEAPER FOOD. But then I took a moment to consider how my recipes are all guesstimations. I have no clue how big a tablespoon is, ignore the quantities in recipes almost totally and am baffled by how Contrary can be bothered to measure things out in her fun silver spoons. (And this cba attitude of mine is what keeps me from making leeks as moreish as crack which is what Contrary cooked last night.) The only time I write useful recipes is when I write them for the Explorer and they are so specific. But that's what most people want from a recipe I guess. But I can't give that to them! I throw things into recipes and while I know how much I want to add, I have no idea how to quantify that to another. Anyway, you win, Jamie. You win because I can't be bothered to specificate (a word I have just invented) how this pork belly (reduced to £3.50) made two portions of Mediterranean-y roast, four portions of Thai inspired noodle and four portions of Spanish omelette. You bloody win.

Pork belly, about a kilogram in weight
1 teaspoon fennel seeds
4 cloves garlic
Salt

In a pestle and mortar, crush up 4 cloves peeled and chopped garlic with a teaspoon of fennel seeds.
Rub all over the inside of the pork belly and tie.
Heavily season the outside with salt and let sit for 30 minutes. 
Place in the oven at 220 for half an hour, reduce the heat to 150 and leave in the oven for a further 3 hours. 

For the potato and turnip thing, I stuck roughly to this recipe but using 1 turnip and 3 medium white potatoes.

For the panzanelle, I used Polpo's recipe but again, cut me some corners.

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