LilyP - foxgloves are Pam's split. I have grown some from seed myself too. Had a great display this year (slightly by chance) so am trying to recreate it for next year
Crispy Crackling - make sure it's well scored but not too deep. The cuts should go into but not through the fat.
Put the joint in the sink on a rack, then pour boiling water from the kettle over the rind - the scored cuts will open up. Leave it in the sink to drain - about half an hour - then rub in some oil (sunflower works well) and then rub in some seasalt.
Put in a really hot oven 200C plus, for the first half hour then turn down to 180C for the rest of the time.
That should give good crackling, but so much depends on the breed of pig.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
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LilyP - foxgloves are Pam's split. I have grown some from seed myself too. Had a great display this year (slightly by chance
) so am trying to recreate it for next year
och, just give me your list Dove, no point in us both going
A A Milne
Lovely Chicky, they are such beaut plants
(Please note I have all my accents muddled up this morning)
A A Milne
Good morning
That looks fab chicky
. I'm sure you'll surpass even that next year
Fairy I Hooe you have a great holiday with the girls and that the weather is kind
LikyP I really noticed the trees changing colour when out for a walk yesterday and it has been very chilly. Brrrr.
I've got family coming for lunch on Sunday and have bought a huge joint of pork. Has anyone got a foolproof method of guaranteed crackly crackling?
Morning all.
Cold but sunny here, Beech trees are starting to turn, it's all down hill from now! Better book some winter sun, to keep me sane
Done SM, so I feel a bit virtuous.
Have a lovely holiday Fg. I have a good friend [ sadly never get to see him ], who lives on the Beauly Firth.
Still too sore to garden, so probably a day watching movies.
When you don't even know who's in the team
S.Yorkshire/Derbyshire border
Crispy Crackling - make sure it's well scored but not too deep. The cuts should go into but not through the fat.
Put the joint in the sink on a rack, then pour boiling water from the kettle over the rind - the scored cuts will open up. Leave it in the sink to drain - about half an hour - then rub in some oil (sunflower works well) and then rub in some seasalt.
Put in a really hot oven 200C plus, for the first half hour then turn down to 180C for the rest of the time.
That should give good crackling, but so much depends on the breed of pig.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Wonderful - thanks Dove I hadn't heard of the boiling water bit before
.
Morning all.
Hosta
Kef, made me giggle
Have a lovely hols Fairy and Fairylets. Hope the sun shines for you.
Busy Liz, what a day you had. Hope Archie is much better today. Hugs.
Pat glad you're feeling better.
Chicky that looks so pretty.
Hope all poorly peeps are feeling better.
Hope the sun shines a little today.
Have a good day everyone, take care.
TTFN
It's an idea stolen from Chinese cooks. It's how they do crispy duck
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Thanks Star. All ok except still very tired. Just a matter of building up strength again.