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Pork Shoulder - Version #1

Pork Shoulder - Version #1

Yesterday I popped to the supermarket to see if I could find meal inspirations. Sue’s not being feeling very well for a while and we’d both got to the “I don’t know” stage regarding what to cook next. £2.97 for a whole Pork shoulder. That’ll be inspiration for a few meals - right there…..

Slow roast Pork in a large Gluten free Yorkshire Pudding, with Hassleback Spuds, Tender Stem Broccoli, Corn on the Cob and Red Wine Gravy.

This is more of a method than a recipe.

Method:-

(1) Oil the outside of the shoulder and season well on all sides with Salt & Pepper.
(2) Cook at 180c uncovered for 30 minutes.
(3) Reduce the heat to 160c, cover with foil and cook slowly for a further 5 hours.

You won’t get crackling using this method, but you will get outstandingly tender Pork….

 

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Lemon Chicken

The Chicken was £2.69 from Lidl and we have at least ½ left for tonight. So we’re well within budget here….

Ingredients:-

1 Chicken, portioned (That’s cut up into large lumps with the kitchen scissors – folks!)
1 Lemon, grated and squeezed
2 cloves of Garlic, minced
2 tsp dried Thyme
2 tsp fresh ( Borrowed ) Rosemary
Salt & ground Black Pepper
Butter (OK we can’t afford Butter – Just pretend with Margarine!)

Method:-

(1) Melt the Butter.
(2) Dress everything well. (Goth leather corsets are cool)
(3) Put in the oven at 180c and cook.

Tasty food doesn’t need to go “Ping” in  the Microwave and cost a fortune. After all we all seem to have a bit of time on our hands now…...

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