Christmas can be a time for foodie bargains. On Saturday I was feeding eight, and as it was a rare family get-together I wanted to do something better than sarnies for lunch. Our local supermarket Booth's had some 3kg hams for £12.99, so figuring we would have plenty and then some for weekday breakfast I bought one. Cooking time was 2 hours 45 minutes, firstly simmered gently in water (starting the watch when the water reached simmering point) with stock veg and other flavourings like bay and pepper, then for the last 45 minutes with skin off, fat scored into diamonds and glazed with a simple Golden Syrup, mustard and Worcestershire sauce mix in an oven at 200C. Served after the important rest for 20 minutes (meat and cook) in thick slices with onion sauce, glazed carrots and potato and parsnip mash it was a hit. So much so that we had just two half slices left afterwards.
The onion sauce is made with finely chopped onions sweated for 30 minutes, after which plain flour is stirred in and stock from the ham added until it feels right. Cook gently for at least 20 minutes so no floury flavour remains. I sometimes whizz it with the hand-blender, but at we had mash it wanted some texture, so didn't zap it this time. A filling family feast for about £2 per head. Not my primary consideration for once, but compare that with buying in the much advertised at this time of year 'party food' - £3 for a few nibbly bits, £5 for some tarty dessert.
Showing posts with label party food. Show all posts
Showing posts with label party food. Show all posts
Tuesday, 13 December 2011
Tuesday, 22 November 2011
Pate Maison Austere-Style
With more than half a pack of Sainsbury's £1.34 'cooking bacon' (so what's the other stuff for?) spare after what was needed for a paella taken out I decided to make pate (if there's a way to do the accent here I can't find it). The bacon pack had been chosen to make big cubes of meat, as it contained just three thick slices that had I asked for them at the counter would have cost a fortune.
No pig's liver at Booth's, so I bought 200g of pork mince (£1.09) to bulk and balance it out, and asked for some back-fat, expecting to pay a few coppers. They gave me free-of-charge a piece of rind about 30cm by 30cm with deep fat and the bonus of a layer of meat. Back home it took just seconds to slice off what I needed and discard the actual skin.
The other ingredients were crumbs from a day-old roll, two fat cloves of garlic, seasoning, an egg and a glass of spiced rum (have several bottles from reviewing job, but a glass of wine, cider, brandy or even gin would do as alternatives). My 27-year-old food processor whizzed the meats and crumbs in turn, everything was then mixed in a bowl and transferred to a solid non-stick loaf tin. Cover with foil, put that container in a roasting tin with boiling water half-way up, and cook at 140C for 80 minutes before uncovering to colour a bit for another 20 at 170C. More than 500g of country pate (the accent thing is annoying - if you know the trick please say) for less than £2.
Sometimes I do something similar with chicken livers, or pig's liver, and play tunes with herbs from the garden - bay on top, thyme and sage chopped and mixed in. It's cheap party food too, but this one will be several lunches and a first course or two, and I may freeze half for a few weeks hence.
No pig's liver at Booth's, so I bought 200g of pork mince (£1.09) to bulk and balance it out, and asked for some back-fat, expecting to pay a few coppers. They gave me free-of-charge a piece of rind about 30cm by 30cm with deep fat and the bonus of a layer of meat. Back home it took just seconds to slice off what I needed and discard the actual skin.
The other ingredients were crumbs from a day-old roll, two fat cloves of garlic, seasoning, an egg and a glass of spiced rum (have several bottles from reviewing job, but a glass of wine, cider, brandy or even gin would do as alternatives). My 27-year-old food processor whizzed the meats and crumbs in turn, everything was then mixed in a bowl and transferred to a solid non-stick loaf tin. Cover with foil, put that container in a roasting tin with boiling water half-way up, and cook at 140C for 80 minutes before uncovering to colour a bit for another 20 at 170C. More than 500g of country pate (the accent thing is annoying - if you know the trick please say) for less than £2.
Sometimes I do something similar with chicken livers, or pig's liver, and play tunes with herbs from the garden - bay on top, thyme and sage chopped and mixed in. It's cheap party food too, but this one will be several lunches and a first course or two, and I may freeze half for a few weeks hence.
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