February- Get yer pinny on we 'avin a cook off-

Rob · Post by **Rob** » Thu Feb 19, 2009 12:13 pm

Excuse me !! :shock:

Since when did you become my mouth piece?

If i can find the time of course i will take part!!

Northern Lass · Post by **Northern Lass** » Thu Feb 19, 2009 12:39 pm

Rob wrote:Excuse me !!
Since when did you become my mouth piece?
If i can find the time of course i will take part!!

Now look!
I have enuff problems in my life without making decisions for you!

and anyway you know you love nothing more than to wear a frilly apron in the kitchen!
:lol:

dianel · Post by **dianel** » Thu Feb 19, 2009 1:12 pm

I'm off to buy the Vermouth. Mmmm... Martinis out of leftovers!

Northern Lass · Post by **Northern Lass** » Thu Feb 19, 2009 4:08 pm

dianel wrote:I'm off to buy the Vermouth. Mmmm... Martinis out of leftovers!

Hey Jimmy the Cat... are you joining in!

it is gonna be a purr fect meal :wink:

FarSide · Post by **FarSide** » Fri Feb 20, 2009 6:45 am

I'm in.. sounds divine Mally, I'm with Di regarding the left overs..

shaken or stirred with an olive or two :grin:

Carol · Post by **Carol** » Fri Feb 20, 2009 8:29 am

Hi, yes count me in too. As before are we alllowed variations? I've just bought some wine with my Christmas stamps and really can't stretch to Vermouth aswell this week- is wine ok instead?

Northern Lass · Post by **Northern Lass** » Fri Feb 20, 2009 9:03 am

Carol wrote:Hi, yes count me in too. As before are we alllowed variations? I've just bought some wine with my Christmas stamps and really can't stretch to Vermouth aswell this week- is wine ok instead?

Yes! of course you can....to be honest I am going to as well.... I hate vermouth!

So that is all us lot having a go! brilliant!
anyone else just join in.

Just a reminder...we are cooking..... Mally's

Bacon-wrapped Pork in vermouth sauce

Here is the Method
Bacon-Wrapped Pork in Vermouth Sauce
Serves 6

2 pork fillets, about 375g (12oz each), trimmed
2tbsp Dijon mustard
Salt and black pepper
375g (12ozs) Streaky bacon rashers, rinds removed

Vermouth Sauce

30g (1oz) butter
1tbsp olive oil
1 Shallot, finely chopped
1 tbsp plain flour
200 ml (7 fl oz) chicken stock
90 ml (3 fl oz) dry vermouth
125 g (4 oz) button or chestnut mushrooms, sliced

Method

1) Spread the pork fillets with the mustard and season with salt and pepper.
Stretch the bacon rashers with the back of a knife and wrap around the fillets, secure with a skewer.
2) Place the fillets in a roasting tin and cook in a preheated oven at 220 deg C (425F. Gas 7) turning the fillets halfway
through cooking, for 30-35 minutes until the juices from the pork run clear and the bacon is crisp and golden.
3) Meanwhile make the sauce: melt the butter with the oil in a small pan. When the butter is foaming, add the shallot,
and cook gently until softened.
4) Add the flour and cook, stirring, for one minute. Gradually blend in the stock and vermouth. Bring to a boil,
add the mushrooms and simmer for 15 minutes.
5) Transfer the pork to a warmed platter. Spoon off the fat from the roasting tin and strain the juices into the sauce.
Heat through and taste for seasoning. Serve with the pork.

So starts as of now......and ends next week end of Feb...then come back and let everyone know
whether we liked it or not and putting the following on...

:grin:

= Loved it!
:-)

=Good!

= not too sure!

= Sorry hated it!

and feel free to take a photo!
:wink:

mallosa · Post by **mallosa** » Fri Feb 20, 2009 9:21 am

Lets get it right.........Bacon-Wrapped Pork in Vermouth Sauce :wink:

Northern Lass · Post by **Northern Lass** » Fri Feb 20, 2009 9:24 am

Scuse me!!

and the difference is! besides a bit of inverting!
is it pork wrapped in bacon

or

bacon wrapped in Pork

get it rite gal!

:lol:

rite changed it for Mally the moaner :roll:

Rob · Post by **Rob** » Fri Feb 20, 2009 10:37 am

Stop trying to confuse her!!
She's a Brummie from the 60's!!
you know it's pork wrapped in bacon!! :roll:

mallosa · Post by **mallosa** » Fri Feb 20, 2009 8:27 pm

Your both as bad as each other :!:

Thanks for changin' it NL :lol:

Northern Lass · Post by **Northern Lass** » Mon Feb 23, 2009 4:41 pm

Anyone cooked the PORK WRAPPED IN BACON YET?
or is it
BACON- WRAPPED PORK?

of course there is a difference Mally said there was ..... :lol:

So I am going to cook mine on Saturday... I know I am breaking the rules a wee bit...but hey! there we go.

and I am so going to have a tequilla sunrise....can't wait!

:wink:

mallosa · Post by **mallosa** » Mon Feb 23, 2009 7:44 pm

I'm cooking mine tomorrow :wink:

Rob · Post by **Rob** » Mon Feb 23, 2009 8:14 pm

By a strange coincidence i'm going to cook mine next saturday as well!! :roll:

We can do it together again Northern Lassie but this time i'm going to wear the pinny!! :lol:

Put a photo of the dish on Manny!!
The food not you!! Although it would be nice to see a photo of you holding the dish!! :lol:

mallosa · Post by **mallosa** » Mon Feb 23, 2009 9:21 pm

I don't think I'll put a photo of myself holding the dish Robbie..cos you can hold my dish better than me :roll:

Mally

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