Thread: @Angus_A

Originally Posted by Angus_A

General rule of thumb when cooking pork belly. It's a two stage process, the roasting and the finishing.
For anything up to around 4kg's this method is common in restaurants, line a baking dish with aromatics, thinly sliced fennel, apple, garlic, onion, star anise, bit of chilli if you so desire. That kind of thing. Cover it tightly with foil and roast at 150 for 3 hours, turn it down to 140 and with the foil removed roast a further hour. In terms of liquid you only want enough on the bottom to stop it sticking and the steam encourages the fat to melt off, i like cider and a bit of sweet vermouth but that's my preference. Even water will work in a pinch.
Once roasted, wrap it really tightly in cling film, sandwich between two trays with a weight on top and press it so it's nice and flat. Then when you're ready to serve, put skin side down in a shallow pan of oil to make the crackling and chuck in the oven for a just long enough to heat through.

Nothing to it.

Attachment 29425

You da man Gus! Hanging out to try this now! Thanks so much! Will report how it goes ;-)

Originally Posted by Angus_A

The night before, to 2l of vegetable or chicken stock add a cup of salt, and a half cup of packed brown sugar, a tablespoon of black peppercorns, a tablespoon of allspice berries and a tablespoon of crystalized ginger. Add to a bucket with plenty of ice and submerge the turkey breast side down overnight.
When you're ready, halve an apple, an onion and put in a container with a small amount of water and a cinamon stick, microwave on high for 5 minutes. Pat the turkey dry and place in a sheet pan, to the cavaty insert a handful of fresh sage and rosemary along with your apple, onion and cinamon stick. Brush the turkey with canola oil and put in a screaming hot oven, as high as it will go for 30 minutes. When that 30 minutes is up, tent the breast with foil and reduce the temp to 180. It should take around 2 - 2.5 hours depending on the size of your bird. You're looking for a temperature of 75 degrees at the thickest point in the breast. So check often.

Tent with foil and rest for 30 minutes before carving.


Never fails.

Dude I'll absolutely give that a try - Awesomeness!!! Now to catch up with my mate in Wharepapa who's got around 200 spare turkeys running around before the crickets get active...

Superb Angus and all the best to you my friend!!!

You bloody beauty Angus. You should publish your own cook book. Food for thought? Little play on words there.

I think polar bears prefer to soak penguins in ice cold salt water before eating them too

Originally Posted by Bill999

I think polar bears prefer to soak penguins in ice cold salt water before eating them too

I will have to keep that in mind Bill

Orcas like them blue rare!!!! Sorry, Pengy...

Orcas are also renowned for playing with their food

@Angus_A I am going to have a go with that rib recipe tonight mate

Originally Posted by Rushy

You bloody beauty Angus. You should publish your own cook book. Food for thought? Little play on words there.

I agree Rushy , I'd pay good money Angus for your cookbook . I know it's on here for all to see but print it , I will buy it

Perhaps consider starting a webpage that contains various recipes with all their appropriate ingredients and methods, cheaper than publishing a book and a lot easier to update! Ensure webpage can be viewed properly on tablet so <insert would-be cook here> can easily view and follow the guide.

Start a YouTube channel and embed some cooking videos into your content. Create a Facebook page for that social media element and people can like recipes, ask you questions, exchange ideas etc.

Just a thought - use it / don't use it.

Originally Posted by Ryan

Perhaps consider starting a webpage that contains various recipes with all their appropriate ingredients and methods, cheaper than publishing a book and a lot easier to update! Ensure webpage can be viewed properly on tablet so <insert would-be cook here> can easily view and follow the guide.

Start a YouTube channel and embed some cooking videos into your content. Create a Facebook page for that social media element and people can like recipes, ask you questions, exchange ideas etc.

Just a thought - use it / don't use it.

You young fellah's eh Ryan. You can use this interweb thingy for anything these days

Has your new car got a computer Rushy? Just a thought, can you start it?

If the aroma coming from my oven is anything to go by, I am in for a treat But I have to wait till about 9pm to eat

Originally Posted by Maca49

Has your new car got a computer Rushy? Just a thought, can you start it?

Mate it's got more gizmo's than a frog has warts.

Well what to say. Those pork ribs have kept me busy and are farkin lush.
The only thing I may change is the amount of Cayenne pepper. I think I over did it