Pork Mince - second batch: leftover portion 2

Same as before. Except more bored. So much so, forgot to write this down last night.

Even the same plate this time

Verdict
I like leftovers, but exactly the same dinner 3 days running is a bit much. 5 out of 10.

Pork Mince - second batch: leftover portion 1

Matured overnight in the fridge and then zapped.

The same dinner as yesterday (including hiding sweetcorn), however it's on a different plate

Verdict
As ever fridging slightly improves flavour I believe, however I did eat exactly the same thing yesterday. And will do again tomorrow. 6 out of 10.

Pork Mince - second batch

The key to a good lasagna is of course the cheese roof - and today's didn't disappoint.

Corf!! Look at the roof on that!

So much better than the last batch, mainly because I actually had some ingredients to flavour the essentially quite tasteless pork mince. I began by frying a chopped red onion, 4 garlic cloves, a green and orange pepper and two red chillies. I then removed these from the pan and fried the mince, seasoning with salt, pepper and mixed herbs once pretty much cooked.

The veg were then re-introduced to their mincey friends, followed by a big pour of red wine, 3/4 of a pint of beef stock, a tin of tomatoes, and a great big splash of Worcestershire sauce. This bubbled for about 30mins whilst I did yesterday's washing up and made a white sauce (flour, butter, milk and a couple of teaspoons of English mustard).

A substantial amount of cheddar was grated for the substantial roof and assemblage then occurred. Layer of mince, layer of lasagna Verdi (which means green), spread of white sauce. Repeat. And repeat again.  Finally construct cheese roof and decorate roof with a tickle of black pepper, mixed herbs and olive oil. Oven at 190ish for 20mins, rotate, further 20mins ovening, then a bonus 5 mins. Remove.

A quarter of the lasagna with some sweetcorn hiding

Verdict
It's easy to underestimate this dins a bit cos it's an old standard which has been done for years. As such though, it's absolutely great. And today the white sauce was particularly good and thick and made the whole thing nice and sloppy. Couldn't really taste the porkness, it was mainly textural. A very solid 7.3 out of 10.

Pork Chops - Third batch

Because all the greedy pigs ate all the pig leg yesterday, there was no left over meat. However there was plenty of leftover vegetables for bubble and squeak (a.k.a squbble) so two more Pork Chops were removed from the freezer to have with.

The perfectly OK but nothing special Pork Chop, alongside the underwhelming squbble

The chops were seasoned and fried in olive oil - with the scissored up vegetables and apples thrown in the pan once they were basically cooked. Mrs Yorkshire's Yorkshire puddings were ovened and some extra red wine and water was added to the bit of gravy left from yesterday. Cold Paxo balls were sat next to everything on the plate.

Verdict
Hate to say it but a tad on the dull side. Squbble was a bit boring, with none of the flavours of the component parts really coming through. Meat was OK, if nothing special particularly. Fat a bit chewy. 6.7 out of 10.

Leg of Pork 1

Full on, mega time Sunday Roast today, which fed 6 adult humans and one human child.

The Pork leg having his rest

Using the smallest of the 3 leg portions, I very simply roasted the meat, merely seasoning lightly with black pepper and a tiny bit of salt, and rubbing the skin with olive oil. Cooking commenced on a v high heat for 20 mins, then turned down and cooked for a further hour and 15. Par boiled potatoes were then shaken in around the meat, getting fully coated in the lovely juices which had been emitted.

After a further half an hour the meat was taken out to rest, and was replaced by apple wedges and shallots.

Veg comprised a roasted combination of peppers, red onion and small carrots; roast parsnips and sweet potatoes, fried savoy cabbage; asparagus fried with lemon and butter. Paxo was also had. In balls.

I only took a small portion because I am pre-obese

Verdict
An incredible Sunday lunch. The pork itself was proper amazing. Crackling could have been slightly cracklier, but its softness made it very eatable and it was strongly flavoured. And the flesh melted in the mouth and was double porky. 8.9 out of 10.

Pork Mince - first batch: leftover portion 3

Same as leftover portion 1. Although I read the bottle of the hot sauce again and it turns out it's actually called Blazing Inferno Island Pepper Sauce.

In order to visually differentiate from yesterday, I arranged the rice and mince adjacently

Verdict
Bored now. Very hot though. And I think I prefer the rice configuration to be in the round. Point deduction. 5.5 out of 10.

Pork Mince - first batch: leftover portion 2

This wasn't eaten by me - it was a post-Parents Evening dins. I put two small jacket potatoes in the oven and the mixture was zapped and placed beside them in a bowl.

Mince placed next to two JPs. Complicated.

Verdict
Possibly even more boring than yesterday. Filling at least. Yawn. 5 out of 10.