Pulled Pork, the Waitrose Way
I’m usually very good at blowing my own trumpet about how good my home-smoked pulled pork is.
Articles by Chris Malme
Cold Smoking Session July 2014
As I haven’t been completely healthy the last month or so, I have been concentrating on essential tasks in the garden and about the house; to the neglect of doing fancy stuff with food. As a result, it has been a while since I last did some cold smoking.
Pass the chianti
Looks like no matter what else I am eating this week, it will be with a side order of fava beans. Unless, that is, I blanch and freeze them.
Moor Farm Meats – visit to the farm shop
I mentioned Moor Farm Meats the other day. I went out for a drive to day and found it – it’s fair to say that it’s not a place you would find unless you were looking for it.
Not Such A Sweet Choice
I was listening to an interview on Radio 4’s Today show about how – as part of a plan to try and reduce the average Brit’s sugar intake, the major drink suppliers had already cut down on sugar in fizzy drinks by 5%, and were being pushed to do more.
Moor Farm Meats
One of my major failures in trying to source local produce has been finding a good burger. As I like to BBQ, and burgers are the main fodder for my monthly board-gaming sessions (where I feed anything from 8-16 people), this is not an insignificant part of my monthly food spend, and is something that keeps bringing me back to Tescos. Which irritates me every time I fill a basket with them.
Grab a Handful
I have a beef stew in the slow cooker today. It is a very rough and ready recipe, which changes easily depending on what ingredients I have. Very roughly:
Venison Meatball in Leek and Mushroom Sauce.
Life has been a bit busy, lately, and mealtimes hard to predict; so I have had my fortnightly Riverford fruit and veg box suspended for a while. Of course, I forgot to check when the deliveries would resume, and so I got home last night, after a day out, to find the box sitting by my gate, drenched by the rain. My fault, both for forgetting, and not leaving them somewhere sheltered to put it.
Welcome, Jo
I’d like to welcome Jo Hopkinson as a new author at Food Adventure. Jo is an old friend of mine, who has followed and encouraged my food writings, but I know has a lot to contribute herself.
Ideas For Leftover Sausages
As someone who BBQs a lot for unpredictable numbers, I am used to using up cooked burgers and bangers. One of the things I like about slow-smoked burgers is that they end up moist enough that they reheat well in a microwave the next day.