Show Off Your Dish (Picture Thread) (Rules added)

randomshenans said:
I am flying to Newcastle on Tuesday... where abouts :p
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Lol. In a shop called Mmm... in the Grainger market in the city centre. They have loads of interesting and tasty stuff in there. Not the cheapest shop but, if you're looking for slightly unusual foods in Newcastle, this is the place to go.
 
Had some ripe Nagas so made myself Pork Raja Mircha. A simple but deliciously tasty curry.

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Really, really enjoyed it :cool:
 
FrenchTart said:
Looks good. Usual question: Recipe? :p
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I amalgamated a few recipes to make this one so I've put this together.

Pork Raja Mircha

Ingredients:
  • 1 kg of belly pork with meat and fat, cut into small chunks
  • 2 tablespoons white vinegar
  • 1 cup water (or chicken stock)
  • 1.5 tablespoons garlic crushed
  • 1.5 tablespoons ginger grated
  • Salt to taste
  • 2 Naga chillies (more or less depending on taste)
  • 400 grams pureed tomatoes (or ready-made passata)
  • Two to three potatoes or some greens or anything you fancy

Serves 4

Preparation:
Wash the pork and soak it in the vinegar for 30 minutes. Puree the tomatoes and keep aside with the crushed garlic and ginger. Chop the potatoes.
Chop the Nagas finely. Wash your hands VERY well after chopping it. Otherwise you might temporarily blind yourself and it’s no fun cooking if you can’t see the ingredients.

Directions:
  • Add the pork with the vinegar to a heavy bottomed pan along with about 1 cup of water (or chicken stock), add some salt and cook over a medium heat for about 45 minutes.
  • If using potatoes, add them after about 20 minutes. If using greens, add them about 5 minutes from the end of cooking.
  • Add the tomato puree, ginger and garlic and let the pork cook for another 45 minutes. Add the chopped Nagas about 10 minutes from the end of cooking. Season to taste at the end of cooking.
  • Serve with boiled/steamed rice or other carb of your choice.

There are a couple of things I'll alter next time. instead of water for cooking the pork, I'll use chicken stock. There was a little bit of sharpness that could do with softening out and I think some smooth chicken stock might just be enough to do it. Also, I left the skin on my pork as one recipe suggested; I'll remove it next time. Boiled pork skin has a texture that's not needed in this dish.

The potatoes or greens etc are really just there for bulk. You can add them or leave them out or substitute something of your own choosing. I used greens as I had kale growing in the garden that needed using (also, I don't like potatoes in curry type dishes). Next time I might just leave it out and have a vegetable dish on the side.

I used 2 Nagas, removing the seeds and most of the membrane (I wanted maximum flavour for less heat). This took it to not far from my comfortable heat tolerance and the flavour the Nagas added was exquisite.
 
Few of the things we're doing at work atm.

Smoked Lamb loin, with sweetbread pané, red cabbage gel and savoury granola.

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Deconstructed Lamb Tagine: sous vide Lamb shank, apricot chutney, confit tomato, roasted Almonds and Cumin snow

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Cured Sea Bass: Lemon and Coriander cured Sea Bass, with cucumber pickled and gelled, radish and dashi vinaigrette.

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Technically not my dishes, but I make them, and have adjusted some things. Also have some Lemons preserving to go on the tagine assuming it's still on the menu in a months time!

I'm doing larder, i.e. starters and we're taking the Asparagus dish off soon (Asparagus, Broccoli, blue cheese and hazlenut pesto, sautéed potato and truffle oil) and replacing it with something tomato. I've been coming up with elements, such as a clear tomato essence sorbet, pruple tomato gel etc. Also coming soon will be a courgette dish. Will post pictures when things happen!
 
Fancied something different so I made Pork Schnitzel with Jäger sauce and Spätzle.

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Delicious. I'll definitely be making that again.
 
Made my first pork pies since...a long time... today. I used the below recipe for the pies (sans the bay leaf in the middle of the meat due to forgetfulness) and the other recipe to make the "trotter gear" gelatin. I'm a bit worried that the trotter gear won't set - I guess I'll find out tomorrow (when I will also post pictures of the pies cut open). Either way, they look pretty tasty right now :)

Recipes...
Trotter gear (gelatin): http://frombellytobacon.com/2010/11/08/charcuterie-trotter-gear/
Actual pie recipe: http://frombellytobacon.com/2011/03/25/pork-pie/

Pies before the oven:

pork_pies_first_attempt_pre_bake.jpg


Out of the oven after 1.5 hours:

pork_pies_first_attempt_pre_egg.jpg


Applied egg wash and then put back in for 30 mins. Filled up with "trotter gear" and left to cool until morning:

pork_pies_first_attempt_final.jpg
 
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Illgresi said:
Few of the things we're doing at work atm.

Smoked Lamb loin, with sweetbread pané, red cabbage gel and savoury granola.

Deconstructed Lamb Tagine: sous vide Lamb shank, apricot chutney, confit tomato, roasted Almonds and Cumin snow

Cured Sea Bass: Lemon and Coriander cured Sea Bass, with cucumber pickled and gelled, radish and dashi vinaigrette.


Technically not my dishes, but I make them, and have adjusted some things. Also have some Lemons preserving to go on the tagine assuming it's still on the menu in a months time!

I'm doing larder, i.e. starters and we're taking the Asparagus dish off soon (Asparagus, Broccoli, blue cheese and hazlenut pesto, sautéed potato and truffle oil) and replacing it with something tomato. I've been coming up with elements, such as a clear tomato essence sorbet, pruple tomato gel etc. Also coming soon will be a courgette dish. Will post pictures when things happen!
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Okay, I'm a bit slow on the uptake - can you spill the beans about cumin snow? :)
 
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