What would you serve with........
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Re: What would you serve with........
I love parsnips with pork either mashed or honey roasted . Cabbage and mustard mash are a good shout too
Re: What would you serve with........
Cabbage, mash, AND parsnips with roast pork for me please!
Although tomorrow I am cooking pork....I am pot roasting a pork shoulder with garlic, oranges and their juice, chillies and coriander, and I will be serving it with small local potatoes and a watercress salad.
Although tomorrow I am cooking pork....I am pot roasting a pork shoulder with garlic, oranges and their juice, chillies and coriander, and I will be serving it with small local potatoes and a watercress salad.
Re: What would you serve with........
There's nothing wrong with what you proposed in the other thread of course.
You could forego the herby crust that might clash with the sage and serve crispy fried (veg oil or lardon fat) 2cm spud cubes for the missing crackling crunch instead.
I think you make a good creamed leek dish don't you(?) that could provide a bit of sauce too. Or sweet red or yellow peppers slices charred but al dente. Apple wedges, oh yes.
You could forego the herby crust that might clash with the sage and serve crispy fried (veg oil or lardon fat) 2cm spud cubes for the missing crackling crunch instead.
I think you make a good creamed leek dish don't you(?) that could provide a bit of sauce too. Or sweet red or yellow peppers slices charred but al dente. Apple wedges, oh yes.
- WWordsworth
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Re: What would you serve with........
I would probably go for boulangere potatoes and some spinach.
Too early for mash, there needs to be a frost.
Too early for mash, there needs to be a frost.
- Joanbunting
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Re: What would you serve with........
A bit later in the year I would go with mashed buttered swede. Some chance. Swedes are considered exotic here. No cabbage at the moment either, of any description. If there were I'd do steamed buttered cabbage and mash so that I had the makings of bubble and squeak tomorrow.
So....... I made sage and onion and some roast apple quarters. Cauliflower "rice" with a little cheese. and carrots. This is far more than I usually do but M loved it and we have been sitting in the veranda watching the world go by and drinking rose for 2 hours.
So....... I made sage and onion and some roast apple quarters. Cauliflower "rice" with a little cheese. and carrots. This is far more than I usually do but M loved it and we have been sitting in the veranda watching the world go by and drinking rose for 2 hours.
Cooking for those you care about is the most profound expression of love - Anne-Sophie Pic
- Stokey Sue
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Re: What would you serve with........
I mentioned elsewhere that I have a small piece of Iberico pork to try
The instructions say to treat it as a steak, and the meat is as dark as beefsteak
So what should I serve with it (when my sense of smell and taste returns)?
The instructions say to treat it as a steak, and the meat is as dark as beefsteak
So what should I serve with it (when my sense of smell and taste returns)?
Re: What would you serve with........
I’ve not tried Iberico pork ... ham yes of course but not pork ... I imagine that it might be something like wild boar in its flavored and richness? If so I think I’d try to repeat an autumnal combination I enjoyed in rural Tuscany many moons ago and that was wild boar from the local chestnut forests, served with creamy Parmesan polenta and a gorgeous assortment of sliced wild mushrooms dressed with fresh herbs and cream. I don’t recall having a green veg with that meal (we probably had a salad at some stage in that meal) but I think it calls out for something earthy like spinach or chard.
- Joanbunting
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Re: What would you serve with........
I totally agree with the wild mushrooms, perhaps sauteed with chestnuts and chopped parsley. It's that time of year. I think I would also include something sharpish like a damson or purple plum sauce or compote. I love the idea of creamy polenta with parmesan.
Cooking for those you care about is the most profound expression of love - Anne-Sophie Pic
- Stokey Sue
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Re: What would you serve with........
Probably. not polenta, as I don’t have any and don’t specially want to get any. But some kind of white bean mash had occurred to me. Going that route Tuscan kale would seem the obvious green
Or I could put the mushrooms, which I hadn’t thought of, into a simple risotto, which might be a practical option for cooking for one person without getting too many extra ingredients.
The other half idea I had to stick with a Spanish theme
I’m hoping it will be more tender than the wild boar I had in Sardinia, but probably the same depth of flavour
Might think about a fruity element too
Or I could put the mushrooms, which I hadn’t thought of, into a simple risotto, which might be a practical option for cooking for one person without getting too many extra ingredients.
The other half idea I had to stick with a Spanish theme
I’m hoping it will be more tender than the wild boar I had in Sardinia, but probably the same depth of flavour
Might think about a fruity element too
- Stokey Sue
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Re: What would you serve with........
Not the most beautiful food pic on record, but mushroom risotto is intrinsically beige
The Iberico pork was delicious, very porky without the gamey taste of boar, and very tender, I really didn’t need the steak knife, an ordinary one would have done
- Pepper Pig
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Re: What would you serve with........
Our large Waitrose is very good for marking down stuff on a Wednesday. This thread reminded me that I had three packs of Unearthed Iberico pork steaks in the freezer which were RTC half price. I defrosted one and we had it last night with mash and various veg. As tender as a tender thing.
- Joanbunting
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Re: What would you serve with........
I am very glad you both enjoyed the pork. The risotto looks good Sue. I had a thought when I saw the picture, red wine risotto with mushrooms is rather nice.
Cooking for those you care about is the most profound expression of love - Anne-Sophie Pic
- Joanbunting
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- Location: Provence
Re: What would you serve with........
Tonight I'm pot roasting a piece of braising beef in red wine etc. Any suggestions as to accompaniments?
Cooking for those you care about is the most profound expression of love - Anne-Sophie Pic
Re: What would you serve with........
Mashed potato to soak up the juices , wilted spinach and maybe some steamed carrots with a little butter
Re: What would you serve with........
Is swede around at the moment where you are? Earthy is good with hearty methinks.
- Joanbunting
- Posts: 1879
- Joined: Wed Apr 25, 2012 8:30 pm
- Location: Provence
Re: What would you serve with........
Jeral, Swede, in Provence? It may appear in the exotic section around Christmas.
Cooking for those you care about is the most profound expression of love - Anne-Sophie Pic
Re: What would you serve with........
I was a bit surprised that swede is in our shops already, unless it's last year's overwintered.
- WWordsworth
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Re: What would you serve with........
Appreciate I am probably late to the party but I would mix mashed potato with horseradish shape it into cakes and fry until the coating is crisp.
Plus green veg of choice.
Plus green veg of choice.
- Joanbunting
- Posts: 1879
- Joined: Wed Apr 25, 2012 8:30 pm
- Location: Provence
Re: What would you serve with........
I ended up adding some mustard to the puree and did steamed broccoli.
Cooking for those you care about is the most profound expression of love - Anne-Sophie Pic
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