They are called meat pies.
They are called meat pies.
since @Brunneria told me about an offal soup she reported as being delicious.
(Sorry if we're going off-topic.)
Sounds like a haggis
When I first came to Australia, I went into a pie shop that sold chicken pies, it was 50 x 50 chicken and tripe, it would not have been noticeable if they had not used honeycomb tripe.Yo, meat mechanically reclaimed off the bone
Do you know Larry Layback who worked at Mary K?, it had "Layback loves cold pies" painted on a rock wall near the mine entrance.Cold, soft, half filled with brown meat and gravy with a bit of fat on the top
How offal (upper class awful).
See it here where I posted it eerlier this morning.'Dirty meat': Shocking hygiene failings discovered in US pig and chicken plants
Previously unseen government records detail ‘deeply worrying’ incidents in pork and poultry plants, raising fears of ‘dirty meat’ entering the UK under a post-Brexit trade deal ....... https://www.theguardian.com/animals...lings-discovered-in-us-pig-and-chicken-plants
Thank goodness for that! Not that it makes the 'cure' any more palatable.....Looks like there may have been a typo by someone - should be one and a half pints of milk and half pint of lime water!.
Honeycomb tripe. Truly offal stuff. I'm sure it must be low-carb but, as a nod to our Australian members, absolutely chunder-inducing. My Lancashire grandmother inflicted the ghastliness on me, along with some onions. Like eating chewy wet flabby half-melted plastic flannel. Even decades after I shudder at the experience.When I first came to Australia, I went into a pie shop that sold chicken pies, it was 50 x 50 chicken and tripe, it would not have been noticeable if they had not used honeycomb tripe.
Do you know Larry Layback who worked at Mary K?, it had "Layback loves cold pies" painted on a rock wall near the mine entrance.
How offal (upper class awful).
You made me want to eat this, so please tell me how you make them. I've rung my local butcher, and when I call back on a monday he'll save some pork rind for me to be picked up on tuesday. No-one buys it in the Netherlands, as pork scratchings aren't really a thing around here)Homemade crackling... oh goodness... delicious.
You made me want to eat this, so please tell me how you make them. I've rung my local butcher, and when I call back on a monday he'll save some pork rind for me to be picked up on tuesday. No-one buys it in the Netherlands, as pork scratchings aren't really a thing around here)
And I'm going to the butcher to ask if he has the offal for the soup or if I have to ring him on a monday for it. Bookmarked the recipe as it sounds delicious! Too bad not wany of my friends will want to try this soup. Does it keep well in the freezer?
Thanks a lot, can't wait for next week!With pleasure!
This is an article that is an interesting read, but makes it out to be more complicated than I like!
https://www.theguardian.com/lifeandstyle/wordofmouth/2010/apr/15/how-to-make-perfect-crackling
whereas this is the simple version that I use
http://www.taste.com.au/recipes/crispy-pork-crackling/36722338-3c8a-48af-b6a4-b15e8a10cacc
You can use belly pork or pork shoulder, or buy the rind direct from your butcher, as you are doing.
and then if you want to add any spices, just go for it.
I have some BBQ and jerk spices in my spice rack (powder) which I scatter onto the pork.
But I also have a lovely smoked chipotle paste that works well.
https://www.tesco.com/groceries/en-GB/products/273912655
If you are spicing it then you may need to watch that the spices don't burn. So maybe paint them onto the pork rind half way through the cooking rather than at the beginning.
Ah, just remembered! The last time I did crackling, it was by another method, which also worked well.
I had slow cooked a shoulder of pork joint to shred for pulled pork, and left the skin on the joint in the slow cooker.
Once it was done I just peeled the skin and fat off the meat (much easier after cooking rather than having to cut it off before cooking) and shredded the meat.
The skin had absorbed the pulled pork spices while cooking and was light brown in colour.
I just laid it flat on a rack in the oven and cooked it using the simple version above. Lovely. The spice flavours had completely spread through the whole thing, and made the perfect combination with the pulled meat. Will do that again.
Re the soup. Yes, it would freeze very well I think. But we ended up eating it all before it got to the freezer! lol
I hated it as a kid when I forced to eat it because of the food rationing in the UK, when I go som age and sense into me I refused and copped many a flogging for not eating it from both parents.Like eating chewy wet flabby half-melted plastic flannel. Even decades after I shudder at the experience.
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