Earlier this week I took some nice salmon fillets and prepared them according to recipe I had seen on TV just before Christmas. Nathan Outlaw had beetroot cured a side of salmon (http://www.bbc.co.uk/food/recipes/nathan_outlaw_36534). Having prepared a slightly smaller batch of the cure I placed the salmon fillets in the cure and put it in the fridge for 30 hours. I then removed it from the fridge, washed off the cure and dried the salmon. I then did my best to cut thin slices of the fish. I stored this in vacuum packed bags where it should keep for at least 3 weeks. This will provide a simple starter for tonight served with a little salad and some buttered brown bread.
Now on to the main course. I managed to get a nice pork joint earlier today at a bargain price. This has spent the last 4 hours roasting slowly at 120C. With about 50 minutes to go to serving I have turned the heat up to 220C to get a good crisp crackling.
I intend serving this with some carrots cooked off in orange juice, butter, a little sugar and a star anise. I will accompany this with red cabbage prepared according to another recipe I saw being prepared by Tom Kerridge ( http://www.bbc.co.uk/food/recipes/venison_steaks_with_red_18489) and some roast potatoes and parsnip. I am duty bound to steam a few brussel sprouts for my wife.
As for the dessert, well there is plenty of cheese left over. Christmas pudding or lemon posset should we still have room.
Thank you all for the time you have taken to read my blog in 2013. I hope to bring you more of my food experiences in 2014 but until then I wish you all a Happy New Year
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