Pork

Cardiff City F.C. ~ Ninian Pork belly

Introduction: Ninian Park is named after Lieutenant-Colonel Lord Ninian Crichton-Stuart (15 May 1883 – 2 October 1915) and was the home ground for Cardiff until 2009.

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The stadium hosted a number of Welsh international fixtures. The last ever Cardiff City match played at there was a 3-0 defeat by Ipswich Town. The last player for Cardiff City to score at Ninian Park was Ross McCormack in a 3-1 victory over Burnley.

This the my friend Rodders’ preferred method of cooking pork belly.  He is a very good cook and will enjoy the association with Lieutenant-Colonel Lord Ninian Crichton-Stuart.

Preparation time: 20 mins with 45 mins drying time

Cooking time: 3 hours 30 mins

Home kit: large deep sided baking tray with wire rack.

Away kit: 6 plates, knives and forks

Serves: 6

Ingredients

  • 1.5kg (3¼ lb.) pork belly
  • Lots of salt, preferably Maldon sea salt but it isn’t critical.

Method: Preheat the oven to 220oC then turn down to 170oC

First half

Using a small sharp knife, score lines into the skin (cutting into the fat) about 1cm (½in) apart, but not so deep that you cut into the meat. Pat the pork completely dry, then leave uncovered at room temperature to air dry for about 45 minutes.

Second half

Rub lots of salt over the pork skin. Put the pork, skin-side up, on the rack, roast for 30min. Rodders puts his at the top of the oven. Then turn down the oven temperature to 170°C (150°C fan) and continue cooking for 3 hours. Rodders puts his at the bottom of the oven for this bit – the crackling should turn crisp and golden.

Transfer pork to a board and use a sharp knife to slice off the crackling in one piece (about the outer 2cm/¾in). Cover the pork meat loosely with foil and leave to rest for 30-40min.

Full time results

Cut the crackling into six long strips, then cut the pork belly into six neat squares. Serve each square topped with a strip of crackling, roast spuds and cauliflower cheese.

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Manchester City F.C. ~ Kompany casserole

Introduction: Vincent Jean Mpoy Kompany, is a very nice Belgian chap and captain of Manchester Citeh.

That is how you spell it according to my friend and fervent Citeh supporter Phil Clews.

Mr. Kompany is an ambassador for the SOS Children’s villages charity that provides education and safe accommodation for children living in poverty in the Democratic Republic of Congo, where his dad comes from. He is listed 23rd in the world’s top 100 kickball players.

This recipe is ideally suited to a kickball day. You make it on the day before and stick it in the fridge to fester. It cooks best from a cold oven so you can set the oven to finish cooking when you get back from the match/pub (ask a young person how to do this).

Preparation time: 20 mins

Cooking time: 1 hour + 20 mins to brown

Home kit; Large frying pan, large and quite deep 13″x9″ baking tray, medium mixing bowl

Away kit: 8 warmed plates, knives and forks

Serves: 8

Ingredients

  • 1 lb. Grated potatoes
  • 1 onion, chopped or grated
  • 1 lb. ground pork sausage meat, browned in a frying pan and drained
  • 1 green pepper, chopped
  • 4 oz. sliced mushrooms (or a small tin, drained)
  • 4 oz. grated Cheddar cheese
  • 1 doz. eggs
  • ½ pint whole milk (none of that skimmed rubbish!)
  • Salt and pepper to taste

Method: Don’t preheat the oven

First half

Spread half of the grated potatoes in the lightly greased baking tray, tin or glass it does not matter. Then layer on half the onion, all the sausage meat, the remaining onion, green pepper, mushrooms and half the cheese. In the bowl, whisk together the eggs, milk and seasonings. Pour this mixture over the casserole; top with remaining grated potatoes and cheese. Cover with cooking foil and refrigerate overnight.

Second half

Place the casserole in a cold oven and bake, covered, at 180oC for about an hour. Uncover and bake for a final 20 minutes to brown the top, test by inserting a knife into the centre,  if it comes out nice and clean we’re done.

Full time result

Serve at once on warmed plates with nothing, it’ a meal in itself.

Chelsea F.C. ~ Pork Chopper Harris

Working on a recipe for this today, perhaps also called Chelsea Chops?  Thanks to Warren for the inspiration.

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Also for Chelsea we will be preparing;

  • Pitta Osgood for starters
  • Ruud Pullet with Gianfranco Gorgonzola – main course
  • Greenaway salad with celery
  • José Praline-Yo for a special desert

It’s gonna be GREAT!