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  #1  
Old 08-06-2017, 01:13 PM
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Default Had a hankering to Unroll and stuff a chunk of meat...

Swung by the meat shop in Burton on my way back friday.
Had packs of uk pork loin joints - 3 for £20. That's for me !

Picked the roundest, other two in freezer. Probably 4-5 lb each.


Removed the fat cap and unrolled:



Stuffing was a mix of: Homemade sausage meat, chopped olives, cubed cheddar and caramelised onions and peppers.




Once i'd done that I realised I was going to have to roll it on the long axis. Otherwise it would have been too big to cook properly :-)

So cut it in half before rolling and tieng.


Popped the half I wasn't going to cook in the freezer.

cooked to 149 internal and rested - couldn't really go any lower with a sausage meat stuffing:


Also did some sliced and fried potatos ad cabbage and carrots, lightly cooked and then fried in butter, garlic and ginger.



Added sauce:


Pork was pretty much bang on - juicy and tender, flavours all worked together. All in all something I'd definitely recommend
I can't make food look pretty - but it always tastes good

Sauce was kind of built as I went on. Had butter, anchovies, onions, red pepper pesto, apple juice, pork juices, garlic and acouple other things. Brought the meal together rather well

Dessert was just toasted belgian waffles and icecream - neither of which I made :-)
Attached Images
File Type: jpg loinjoint_800x600.jpg (83.6 KB, 80 views)
File Type: jpg unrolled_800x370.jpg (59.8 KB, 81 views)
File Type: jpg stuffing_800x600.jpg (106.7 KB, 83 views)
File Type: jpg covered_800x355.jpg (92.4 KB, 79 views)
File Type: jpg rolledandtied_746x600.jpg (94.1 KB, 82 views)
File Type: jpg cooked_800x413.jpg (77.2 KB, 82 views)
File Type: jpg plated_668x600.jpg (78.2 KB, 78 views)
File Type: jpg addsauce_701x600.jpg (97.9 KB, 77 views)
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Old 08-06-2017, 01:28 PM
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Quote:
Originally Posted by curious aardvark View Post

Added sauce:


Pork was pretty much bang on - juicy and tender, flavours all worked together. All in all something I'd definitely recommend
I can't make food look pretty - but it always tastes good

Sauce was kind of built as I went on. Had butter, anchovies, onions, red pepper pesto, apple juice, pork juices, garlic and acouple other things. Brought the meal together rather well

Dessert was just toasted belgian waffles and icecream - neither of which I made :-)
First of all, I didn't realize that Brits even knew how to "hanker"...

Secondly, that sounds & looks so good, Alex... You had me at sausage, peppers & olives...
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Old 08-06-2017, 01:38 PM
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Originally Posted by curious aardvark View Post



Dessert was just toasted belgian waffles and icecream - neither of which I made :-)
Beautiful! And I like the waffle gig. Anyone nekkid...?

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Old 08-06-2017, 01:45 PM
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Beautiful! And I like the waffle gig. Anyone nekkid...?

I don't think he had any time for sunbathing, Phil...
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Old 08-06-2017, 01:49 PM
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Looks pretty damn good to me Alex
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Old 08-06-2017, 02:06 PM
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Sooo how is that a “joint”?

Regardless.. nice work, limey! Yum! Hit me with that olive gig!
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Old 08-06-2017, 02:15 PM
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Awesome!!---

Looks Like it should say "Made in England, but consumed in Pennsylvania"!!!

Looks Mighty Tasty!!

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Old 08-06-2017, 02:46 PM
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Looks damn good Alex! There's nothing there that I don't like.
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Old 08-06-2017, 03:52 PM
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Looks delicious Really like the sound of the stuffing
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Old 08-06-2017, 04:30 PM
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Niiice job mate!
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Old 08-06-2017, 04:32 PM
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That will work nicely


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Old 08-06-2017, 06:04 PM
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Most excellent!!
Really like the mix of flavors, would be great over a bed of rice!
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Old 08-06-2017, 06:13 PM
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Love to bite into some of that CA! Nicely done if I got 'em
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Old 08-06-2017, 09:57 PM
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You deserve the title Uncle Sauce if you can take what's on hand and whip up a sauce like that!!!


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Old 08-07-2017, 07:30 AM
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Quote:
Originally Posted by Mark R View Post
Most excellent!!
Really like the mix of flavors, would be great over a bed of rice!
You know what you can stick up and where :-)

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You deserve the title Uncle Sauce if you can take what's on hand and whip up a sauce like that!!!


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Sauces sorty of my 'built in' speciality.
Discovered that if you start with butter, salted anchovie fillets mashed into the melted butter, chopped onion and garlic paste. You can pretty much add anything else you like to partner your meal and it's nigh on impossible to make it taste bad :-)

Lumps of meat in the uk are called 'joints'.

Cheers for comments and points

Might bbq the one in the freezer. That should bring a whole new layer to the flavours.
I know I haven't posted many bbq's this year, taken the pics and had a few, tried to do something different in each one, which has been good. Just not got round to posting them - so thought I'd make an effort with this non-bbq cook, go figure
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Old 08-07-2017, 09:59 PM
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you know, I have never really acquired a taste for olives. But I do wonder how they impact the taste of the stuffing. They seem wonderful but just don't agree with my palate. Looks to be a delicious meal.
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Old 08-08-2017, 06:52 AM
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well marinated olives add a strong savoury, salty and sharp flavour.
They add a flavour a bit like capers, but not quite as concentrated.

It's a sort of 'green' flavour (if that makes sense) so you use them in dishes that are rich, just to cut the richness.
If you get the big green olives you can slice and fry them like fried pickles. That works really well.
I'm not a huge fan of chips(fries) so if I'm doing fish and chips I'll sometimes use fried pickles or olives instead of potato fries. Again because of the rich fried aspect, they work really well.

I can understand not liking them, in the raw, as it were - but try them as part of a complete dish.
I never used to eat celery, but used as part of a dish or salad it's pretty good. And you can't really cook italian without a celery, carrots, onions and garlic base.

Dave doesn't eat celery - so if he's coming round for a meal - we just don't tell him
(the above is included for fishawn - dave's official stalker )
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Old 08-08-2017, 08:27 PM
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did that gig up right!
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