What is your best food discovery recently?

[taxman]

I've tried mutton, goat, ox cheek, ham hock, turbot,and all manner of other stuff but the thing I keep returning to is Pork belly. Dead cheap, versatile, easy to cook, tasty and makes tonnes of leftovers.

 

I get mine from Chris Beech...a big kilo piece, bones taken out (but saved for a spare rib lunch) scored then roasted. Sometimes with seasoning but tonight without, just a cider jus and apple sauce.

 

And the crackilng....the crackling!!

 

Anything getting your juices flowing?

[Huxley]

Where did you manage to find your ox cheek? I can't get hold of any!

[taxman]

Where did you manage to find your ox cheek? I can't get hold of any!

 

I got mine from Chris Beech on South Rd, Walkley but I've also seen it in the new Moor Market.

[Huxley]

Thanks very much - I'll go and visit the market for a look around, sounds promising!

[discodown]

Its not recent but for the last year i've been using a lot of chipotle paste. I get mine from Asda, it costs about £1.70 for a small jar but a little goes a long way. I use it for marinades, dressings, adding depth to sauces and that kind of thing. It goes with most meat and fish and adds a sweet, smoky, bbqy taste

[FIRETHORN1]

Geo. Watkins' Anchovy Sauce and their Mushroom sauce! Not exactly new to me, I discovered these years ago and am never without a bottle of each in my fridge these days. You can buy these in most supermarkets. They are not expensive, but you usually find them on the poncey "Speciality World Foods" shelves with the dried porcini, wasabi paste and the truffle oil, rather than on the shelves with the HP Sauce and Heinz Salad Cream.

 

They are not really sauces, they are more like condiments that you add to food to enhance the flavour when cooking, or drizzle over the end product - like putting a splash of balsamic vinegar in a tomato-based pasta sauce or splashing a bit of Henderson's Relish over your meat-and-potato pie crust.

 

Both the Anchovy Sauce and Mushroom sauce taste a bit disgusting if you just dip your finger in them and taste them - the anchovy sauce is really salty and fishy and the mushroom sauce is really salty and earthy - but just try adding a few drops of both or either of them to any savoury dish and you will see how much deeper and richer they make the flavour of soups, stews, casseroles, curries, ragus etc. They are also both brilliant to use in marinades and rubs when roasting or barbecuing meat, fish, chicken etc or in any kind of homemade pasta sauce or risotto stock.

 

Try 'em - you won't be disappointed!

[Marx]

Shredded seafood sticks marinaded in vinegar, salt and crushed black pepper, chilled to five degrees and served with a pre-sliced bun and a packet of Walkers cheese and onion crisps.

[leviathan13]

Pig cheek - treat it like brisket and it's awesome! Makes amazing gravy, especially if you stick some kidney in with it.

 

Also, I'm addicted to hummus and olives at the moment!

[taxman]

Pig cheek - treat it like brisket and it's awesome! Makes amazing gravy, especially if you stick some kidney in with it.

 

Also, I'm addicted to hummus and olives at the moment!

 

I tried pig cheek for the first time at a restaurant in Lincoln. Really nice. It must have been cooked for ages because it just fell apart on the plate.

 

If I see it anywhere local I have a go at cooking it myself.

[John Dory]

I tried pig cheek for the first time at a restaurant in Lincoln. Really nice. It must have been cooked for ages because it just fell apart on the plate.

 

If I see it anywhere local I have a go at cooking it myself.

 

Pig cheek must be a Lincolnshire specialty. I remember seeing it advertised on a board as the days special outside a pub near Market Rasen a few years ago.