[london.food] Porky based dinner

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From: Simon Wistow
Subject: [london.food] Porky based dinner
Date: 23:06 on 06 Nov 2006
I had some dods and sods around so I tried a couple of things out.

I baked a small gammon joint for about 1.5 hours at 190 degrees having 
basted it with honey, brownsugar and a touch of mustard and worcester 
sauce. It was initially covered in foil and then the foil was taken off 
for the last 20 minutes.

I also boiled some sausages (standard, good quality pork sausages) in 
ale (the rather tasty Gold Miner from the Free Miner brewery - only 
bottled for the Co-Op apparently) with a bay leaf and some 
peppercorns, and then reduced the liquour down to make a sauce.

I also sweated some sliced Portobello mushrooms and then stuck some 
thinly shredded Savoy Cabbage on top, seasoned and bunged in some white 
wine and stuck a lid on the pot.

All served up together - I had a craving for a Bavarian food and was 
just regretting not being able to use bratwurst, weissenbier or make 

The result was just right for a cold November evening - the gammon 
especially was delicious. The only slight downer was that the reduced 
liquor was a bit bitter despite adding a tablespoon of good, seedless 
strawberry jam. I'm not sure if this was a result of the ale or whether 
it's because of the peppercorns.

Err, that's pretty much it.


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