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Foodie Thursday

Resident chef Nigel Barden is here with today's mouth-watering 'Foodie Thursday' dish. Plus, Simon has another one of your confessions for the collective to mull over.

1 hour, 55 minutes

Last on

Thu 19 Nov 2015 17:05
ΒιΆΉΤΌΕΔ Radio 2

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Music Played

  • Shannon

    Let The Music Play

    • The Greatest 80's Soul W/Ender (Va).
    • Warner Strategic Market.

  • Coldplay

    Adventure Of A Lifetime

    • (CD Single).
    • Parlophone.

  • Mary Hopkin

    Those Were The Days

    • Those Were The Days.
    • Apple.

  • Supertramp

    The Logical Song

    • The Very Best Of Supertramp.
    • A&M.

  • Glen Campbell

    Good Riddance (Time of Your Life)

    • Meet Glen Campbell.
    • EMI.
    • 1.

  • CeeLo Green

    Music To My Soul

    • (CD Single).
    • Warner Bros.

  • The Housemartins

    Five Get Over Excited

    • The Housemartins - The Best Of.
    • Go Discs.

  • Go West

    We Close Our Eyes

    • Now 1985 - The Millennium Series.
    • EMI.

  • Elton John

    Looking Up

    • (CD Single).
    • Mercury.
    • 001.

  • Joe Cocker

    With a Little Help From My Friends

    • Rediscover The 60's - With A Little H.
    • Old Gold.

  • ²Ήβ€h²Ή

    Forest Fire

    • Cast In Steel.
    • Universal.

  • Chris Stapleton

    Tennessee Whiskey

    • Traveller.
    • Mercury Nashville.
    • 3.

  • The Corrs

    Bring On The Night

    • (CD Single).
    • Atlantic.

  • The Band

    The Weight

    • The Hits Of 1968 (Various Artists).
    • MFP.

Baked Bacon Joint & Cumberland Sauce

By Tim Wilson & Fran Warde from Ginger Pig Farmhouse Cookbook (Mitchell Beazley)

Μύ

Dry-cured long back bacon

Μύ

Makes 5kg (11lb)

Takes 30 mins + 5 days to cure & 7-28 days to hangΜύ

This bacon can be sliced as needed, or cut into β€˜chops’ 5cm (2”) thick & grilled or fried like rashers, but for a little longer because of their thickness.Μύ

Ingredients

2kg (4lb 8oz) long-back pork

For the cure

200g (7oz) curing salt

85g (3oz) Demerara sugar

2 tsp pepper

Μύ

Method

1.ΜύΜύΜύ Find a plastic container large enough for the pork to lie flat.Μύ Mix together the cure ingredients & rub the mixture vigorously all over the pork. Μύ

2.ΜύΜύΜύ Cover & place in the fridge for 5 days, regularly draining off any moisture, then turning the meat & rubbing the cure into it.

3.ΜύΜύΜύ Remove the pork, wash & dry it well, then hang in a cool, dark & dry place or the fridge for at least 7 days or up to 28 days.Μύ The bacon should be firm to the touch.

Μύ

Once you’ve made your cured, set bacon, why not bake a whole piece for a special dinner?

Μύ

Prep time: 5 mins

Cooking time: 60-90 mins


Method

Score the skin & place the joint in a low oven, around 150C/300F/gas mark 2, until the flesh is beautifully tender & you have crisp, salty crackling. Μύ

Serve with Cumberland sauce (recipe below), stewed lentils & a few vegetables.

Μύ

Μύ

Cumberland Sauce

Serves 6

Takes 30 mins

This classic sauce goes very well with ham, lamb, duck & all kinds of game.Μύ It can be served hot & somewhat runny, or cold & thick.Μύ If kept in a sterilized jar in the fridge, it will keep for 2 weeks.

Μύ

Ingredients

1 orange

1 lemon

5 tbsp redcurrant jelly

5 tbsp port

1 tsp mustard powder

1 tsp ground ginger

Μύ

Method

Peel the orange & lemon, cut the rind into long, thin strips, then cut these into matchsticks. Μύ

Place in a pan of boiling water, simmer for 5 mins, then drain, discarding the liquid.

Juice the orange & add to the softened rind along with the remaining ingredients. Μύ

Simmer very gently until the jelly has melted & everything is well combined.

Broadcast

  • Thu 19 Nov 2015 17:05
    ΒιΆΉΤΌΕΔ Radio 2