Tag: bit

Crazy bacon products you wont believe exist

We’ve always known that bacon is a much-loved ingredient but we had no idea just how popular it has become!

So if you love a bit of bacon with your breakfast, you’re in for a treat! It seems the meaty goodness is not just for eating – there are hundreds of weird and wonderful products that make the most of all the bacon-y goodness.

Click through to see our favourite bacon products – you won’t believe that some of them actually exist!

Do you like the look of them? Have you tried any of them? Tell us below.

Aromatic pork belly hotpot

My husband absolutely loves Chinese food. If you want to make him seriously happy, ring him up and say “Shall we go out for dim sum?” This year for his birthday I am going to make a thing happen that I’ve failed to every year we’ve been together to do, and organise a party at a Chinese restaurant, get one of those tables with a big swirly round glass rotating thing in the middle. It’s all he wants really, ever – to be about to sit down to a big spread of Chinese platefuls.

But as well as dainty dim sum bites, he also likes the scarier aspects of Chinese food; he is completely down with the Chinese love of texture – finding a plateful of cold jellyfish or chicken’s feet as interesteing as a steamed pork bun. Often even more so.

I’ve never had that much success cooking Chinese food. Curries are easy, but I start out trying to make something Chinese and it turns into a Thai stir-fry.

But the other day I stumbled across a recipe for an Aromatic (i.e. Chinese) pork belly hotpot. There is a very famous Singaporean restaurant in North London called Singapore Garden, which does something very similar and I thought I would re-create it for Giles last night.

Because he is a bit down in the dumps, my husband. He is so, so bored. It is dark. We are not in the middle of an exciting boxset. I am grumpy and fat and not interested in anything except lying down and not being spoken to or looked directly in the eye.

Anyway this thing, from Hugh Fearnley-Whittingstall, was absolutely terrific. Really amazing. And very simple, in fact – it only required a few things and the prep was easy.

I had been considering doing a Massaman curry but the list of ingredients was quite bonkers. Reading it and losing more and more heart as the ingredient list went endlessly on brought to mind that thing of when someone suggests a night out and it all sounds great but then they start saying “… the restaurant’s in Putney… then we could all go out dancing….” and you look outside and it’s just started snowing again and you say “Oh actually I think I’ve got a bit of a throat coming on, might give it a miss *Click Brrrr.*”

So if you like the sound of this hotpot, please give it a go because it produces something really quite echt and marvellous. It is, because it is pork belly, quite fatty and glutionous, so if you’ve got a bit of a “thing” about fat, this isn’t for you. I mostly mean you, Becky B.

The only other drawback is that, like a lot of Chinese food, that it makes you thirsty as hell afterwards.

Aromatic Pork Belly Hotpot
Serves 4

1kg pork belly, skin on
8 spring onions
dried chillies
1 fresh red chilli
1 pint chicken stock
100ml light soy sauce (absolutely not dark)
75ml Chinese rice or mirin wine
25ml rice wine vinegar
2 tbsp light brown sugar
3 star anise fruits (fruits??? have always thought that was stupid)
10cm fresh ginger peeled and cut into slim pieces. Yes I know it is hard with a knobbly bit of ginger to achieve this, but just do your best
4 nests of fine egg noodles per person
4 little whatsits of baby bok choi per person

1 Chop up your belly into chunks, leaving the skin on

2 Put it in a pot and cover it with boiling water and simmer for 5 minutes. Scoop off the yukky scum that floats to the top. Try to ignore the slightly nasty porky stench.

3 Drain the pork, give the pan a rinse and then put the meat back in. Chop 5 spring onions in half and chuck these in then add the stock, soy sauce, rice wine, rice vinegar, sugar, star anise, ginger and a good pinch of dried chilli.

4 Now simmer all this for 2 hours with a lid firmly on.

5 After this time, lift the pork out with a slotted spoon and put to one side. If you have a gravy separator, run the remaining liquid through it to get the worst of the grease off. If you don’t, do your best skimming the top off the liquid with a spoon.

6 Now boil the liquid briskly to reduce it a bit. Keep tasting as it boils because what you don’t want is to reduce it too much and just get a far, far too salty thing. Better it still be a bit runny but edible.

7 Put the pork back into the liquid and turn the bok choi in the stew for 5-10 mins to steam.

8 Serve on a bed of noodles with some fresh chilli (no seeds) and spring onions cut on the diagonal over the top.

Eat and try to look on the bright side.

 

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Ham and cheese croquettes

You know those times when you actually feel, despite everything, quite organised? When the house seems reasonably tidy – old sandwiches do not fall out of jigsaw boxes etc – babysitters have been booked in advance for important events, everyone has enough clothes of the right size, one’s phone is charged and you know what everyone is having for tea tonight. That feeling?

I am having the opposite of that feeling. I feel like I am in a vortex of vague, a fog of ummmmm. I look at the clock and I am baffled as to how it’s that time already, or Oh Fucking Christ it’s only 8.20am. I look in the freezer for food for Sam and realise it’s all gone. But didn’t I only just cook up a massive batch of thingy to put in here? I sit down to do an Ocado order and realise I didn’t bring my shopping list to the computer. So I get up to go and find it but then the doorbell rings, and I deal with whoever it is and then I shut the door and turn and I find myself in the hallway wondering what to do next.

So I stand about humming a bit, eyeing some cobwebs in high, far corners and then remember “The Ocado!” and dash to my computer and sit down… now *pat pat pat* where is my little list…. it’s like this all the time. I feel drunk, unsteady on my feet – what is that bloody pile of junk doing there, still? – I feel like I am slurring my words but I’m not. I can’t describe where things are, I forget what month we are in, what day it is. I’m like Johnny 5, but not alive. Show me a rorschach and I will say “Who’s going to clean up that fucking mess, then? Me?!”

Meanwhile Kitty, on holiday from nursery, sits in a corner with no pants on “doing stickers” with a painless nosebleed that has gone unnoticed by everyone including her and she has smeared a scarlet streak across her face from nose to ear. My stomach lurches as I pluck out wet wipes to dab at her face while she claws me away. Tiny sticky ballerinas, flowers, bumblebees are scrunched in the crevices of her tense restless grubby hands; a pirate swings crazily about, scaling the rigging of her fringe – a bear holding a briefcase is plastered to her vest.

I smell, again, that faint but unholy stink in the air that everyone has decided is a dead mouse under the floorboards. They look at me accusingly. Why have I allowed the mouse to die and decompose under the floorboards? What am I doing to rectify this situation?

What have I been doing? What it feels like I have been doing for the last three years is tidying up the kitchen only for it to be a total fucking dump the next time I look at it. WHO IS MAKING ALL THIS MESS???? Is it me? Is it Sam who now wants to feed himself with a spoon and is actually quite good at it but also dumps a reasonable amount on the floor, too? Is it my husband, who is back from America briefly before he goes again on some day in the future, the distance away from now a thing I cannot possibly compute? Who is it? WHAT IS HAPPENING???

I think it is a combination of my husband being back from America and Kitty being at home from nursery. Neither of them are particularly troublesome on their own but I am the lightning rod, the buck stops with me. The tiny cogs that turn and make up their lives – that’s me, too. Loo roll, toothpaste, lunch, clean pyjamas, clean pants, shoes in the right place, a rucksack with water, snacks and spare pants to take to the zoo. Me. Enough detergent to wash the pants. Me. Dinner tonight, me. So one extra person around during the day, let alone two, means about 4,000 more cogs to attend to.

I don’t want to sound like a martyr, it’s fine, I don’t mind doing it, but I don’t seem to be able to do it properly. The thing is that when you spend your life dealing in tiny details, (“are there anymore bulldog clips so I can close this just-opened packet of pasta?”, “mum can I have another sticker page?”, “could you post these letters if you’re going up the road?”, “can I have some water?”, “we need a babysitter for Thursday”), you live your life in five minute chunks. And when you do have an hour alone, you so expect to be interrupted any second now with a request, an emergency, a doorbell, a phonecall, that you cannot settle to anything. You rack your brains to think of what you ought to be doing right now and you cannot think. You just cannot think. You stare out of the window at the sunshine and then turn back to the clock and it is fifteen minutes later. Fuck!

Then just as your husband walks in the door with your three year old a cold hand squeezes your heart as you remember that you forgot, on your little sally up the road for a few things, to get anything for lunch.

My husband comes off worst at times like this, as husbands tend to, and while he was back briefly from America I have him a series of panicked dinners that were so terrible that I really felt quite sorry for him and guilty, even though my husband will eat anything.

Then he went away again and Kitty went back to nursery and Sam, sensing that it was his role, now, as man of the house, to shake things up a bit, decided to go from slurping down any sort of puree you danced in front of his nose to eating only an assortment of exciting and complex finger food, the catch being that he is not especially brilliant at eating it.

I have ended up making for him the sort of dainty dinners that Giles would fall and weep with gratitude to receive from my cirrhotic hand. The other catch is that Sam will only eat it if I have fucking chewed it once first. Yes you heard me. Any challenging mouthful he points at me like “fucking chew it you mother then give it to me”. He looks at me intently, flaring his nostrils, the tips of his fingers quivering in anticipation, high on power, while I chew his bloody food and then hand it to him.

Anyway I don’t care. It goes against my entire parenting facade to do this, but there’s no-one to see.

The other thing that I have been doing while my husband is away again is trying to get both kids to eat the same bloody thing, which is harder than it sounds. But tonight they had ham and cheese croquettes with broccoli on the side, which went down really well and I recommend them to you.

I am grateful to Becky B for suggesting this to me.

Ham and cheese croquettas
makes about 6

(I’ve got no idea how echt a recipe this is, I just made it up. It works fine but the croquettes come out quite fragile – there might be a trick to making them a bit more solid but I don’t care what it is so don’t tell me.)

here we go

2 potatoes smaller than your closed fist
a handful of cheddar, grated
2 slices cheap ham, diced
garlic granules (if you like) or a very tiny amount of freshly squeezed garlic
about 25g butter
fresh breadcrumbs or medium Matzoh meal
1 egg, beaten
oil for frying

1 Chop, boil and drain your potatoes for 20 mins. Pass through a masher or a potato ricer. My husband got me a potato ricer for Christmas but I only used it for the first time yesterday and it’s AMAZING.

2 Mix the potato immediately with the butter, cheese and ham, season with the garlic and salt and pepper (depending on how you feel about giving this to kids) and then leave to cool down a bit.

3 When cool enough to handle, shape into sausage shapes, roll in the beaten egg, then in the breadcrumbs then fry for a bit each side until golden brown. There is nothing raw here that needs to be cooked, except the egg but, really, come on, so just until they’re brown will do.

Give them to your kids and watch them VANISH like a magic trick. No pre-chewing required. Then stop starting every sentence with “Has anyone seen my….?” because it’s annoying.

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