Pork

Pork was always chops or sausages or paté but now I've been educated.  I spent an hour back at Sillfield Farm with Peter Gott & learned a little more about the pig.  And wild boar.  But mainly the humble porker.   Peter showed us how they butcher pork & which cuts benefit what method of cooking.  Being a fan of slow cooking ('specially now I've got a slow cooker) & usually this means cheaper cuts of meat, I found it very interesting.  Needless to say I came away with some "steaks" best suited to slow braising, probably Monday or Tuesdays tea.  Oh & some wild boar stuffed chicken rounds.  I have ideas aplenty for paté too!  I really want to just buy my pork from Peter now I've seen his pigs, stroked one of the boar & seen the piglets!!   Proper British pork, outdoor reared & welfare top of the list.  The prices aren't bad either.  It does help to see & understand how our food is produced.  Next on the list?  Need to find a beef farmer, chicken farmer & sheep farmer who do what Peter Gott does down at Sillfield.  Kendal Food Festival is something I do hope is repeated, it has been well worth it for my food education, not to mention my sons.
Tonights tea was slow cooked supermarket pork steaks, supplied by mother.  Potentially bland.  Flavour was added in the form of apples & onion & fresh sage.  Easy recipe, brown the meat in a little butter, put in casserole, brown the onion & apple in same pan, add to pork.  Deglaze pan with a little white wine, or cider &/or stock, pour over pork & put in slow cooker & forget for 6 + hours.  Stir cream in before serving if desired.  Served tonight with reheated braised red cabbage & apple, (much improved by reheating), roast butternut squash, roast left over new potatoes with sage, carrots & green beans.  Filled me up & set up Joe for an evenings trick or treat.