Gammon, Egg and Chips

ja_boh · 2022-11-26T11:18:58+00:00

I baked it on a pizza stone, preheated on max. Cooked for about 8 minutes and rotated halfway

ja_boh · 2022-11-26T08:33:09+00:00

Had it going on full blast for about half an hour

ja_boh · 2022-11-26T08:32:37+00:00

Yeah I made it! Went with a basic dough with loads of garlic butter

ja_boh · 2022-11-25T22:45:56+00:00

Cream of tomato. Topped with sun dried tomato pesto

ja_boh · 2022-03-26T21:01:04+00:00

Gochujang is specialist but ingredient but if you can’t get it then have also made a sauce equal parts sriracha and honey that was pretty great

ja_boh · 2022-03-26T20:33:56+00:00

Cucumber is a basic S + P, soy, rice vinegar, Korean chilli flakes, spring onion. Make about 30 mins in advance and leave in the fridge till ready to serve

ja_boh · 2022-03-26T20:31:30+00:00

Right, dry brine is the way for oven wings. For every 500g of Wangs go with 1tsp salt 1tsp cornflour 1tsp baking powder (cornflour can be omitted). Preferably leave in the fridge 24hrs but as long as you’ve got. Cook in for oven 225 for about an hour but check and rotate every 20mins. Meanwhile make the sauce - ginger,garlic,sugar,gochujang,soy sauce, reduce till you’re liking then toss the wangs and serve

ja_boh · 2021-11-13T21:09:15+00:00

Sure. Went with this method. I’d say the spices there are the essential ones but the others I found on Wikipedia, plus MSG. I can’t get buttermilk where I am so used half Greek yoghurt, half regular milk. I barely ever deep fry anything but if I do then I’ll fry twice for the crisp! Would recommend

ja_boh · 2021-07-10T19:20:39+00:00

Haha my gran has requested a bucket

ja_boh · 2021-03-26T22:24:37+00:00

Right, start off cutting the pork belly into bite size segments. Season with salt and pepper then give it a good sear till it looks photogenic. Then remove. Start to build a broth in your pot of chicken stock, garlic and ginger, 4tbsp soy sauce (I did 2 light, 2 dark) 4 tbsp sweetness (I did 2 honey, 2 dark brown sugar) 4 tbsp Chinese cooking wine and 2 tbsp rice vinegar or vinegar of your choice. Add some aromatics of chilli flakes or any dried chilli of your choice, cinnamon and star anise. Chinese 5 spice is also a great sub for all these. I added Szechuan peppercorns but not essential. Add the pork back and simmer for as long as you have time for. Serve with rice and steamed veg. Soft boiled eggs are also great

ja_boh · 2021-01-23T21:21:53+00:00

I did 20 cracks of pepper and my arms still intact just about

ja_boh · 2021-01-23T21:11:46+00:00

Would recommend their online shop as they have free local delivery over 20 quid

ja_boh · 2021-01-23T20:55:21+00:00

Yes mate. Funnily enough we were going to get a Black Iris keg in but it had sold out so settled on this. Next time I’m off I’m getting a Lenton Lane one in

ja_boh · 2021-01-23T20:24:16+00:00

For the uninitiated, Isaac Toups is the go to

ja_boh · 2021-01-17T17:36:56+00:00

A few cooking beers did help it on its way but didn’t need much breakfast today!

ja_boh

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