PORK
PIPSDISH POP UP SEPTEMBER 2010
PipsDinners Launch in Hoxton Square
On Thursday we held the first PipsDinner at our flat in Hoxton Square. We cleared the contents of the living space into our small bedroom and imported a set of chairs and trestle tables spread with rose petals and laid out for 30 guests. By 8pm everyone was seated and the first course was served by my wonderful helpers.
PORK CHOPS WITH SHERRY AND CHARD
Fry large pork chops very gently in butter with whole black peppercorns, finely chopped fresh sage leaves until sizzling and brown on both sides. When done, remove meat and heat up the pan. Add finely chopped chard (kale or spinach will do but need more or less cooking time) and soften. When al dente add [...]
BELLY PORK WITH ASPARAGUS
Take a flat of belly pork – you need about 10cm wide per person. Slice under the layer of fat and rub fennel seeds, lemon rind and garlic into the incision. Slow cook for 3 hours. When cooked remove the meat from the dish, cover and allow to rest. Take some asparagus and cook it [...]
PORK IN MILK
Remove any rind or fat from a loin of pork. Brown it with some oil in a pan, adding fresh cracked black pepper and lots of grated nutmeg. Cover meat with milk and simmer for two hours until the liquid is reduced to a nutty, caramelised sloop. Keep turning the meat in the pan, so [...]
PORK PATTIES IN THYME AND BUTTER
Mix pork mince with salt, pepper, Worcestershire sauce, celery salt, finely chopped shallot and the yolk of an egg. Shape into patties and coat in breadcrumbs*. Fry gently in butter with thyme. Anna del Conte thinks that everyone should have a jar of breadcrumbs in their fridge. It’s very easy. Take a stale loaf and [...]
PORK LOIN WITH CARDAMOM AND ORANGES
Toast some cardamom seeds and cumin seeds in a pan with butter. When they are popping, whizz them in a blender with garlic, salt and red peppercorns, capers, olive oil and the zest of two oranges. Squish this mixture into small incisions all over meat and smear the mixture all over the outside. Put it [...]
FOOD WRITING
Finding the ingredients to write
For me, there is an exact parallel between writing and cooking. No bullshit. Allowing what is already there to emerge. With simplicity, clarity and profound impact.
DINING
ISLINGTON BARN
It struck me a while back when someone I know who lives in Islington said 'there's no-where to eat' in Upper St. So I walked along a couple of times and realise [...]
READING
COOKING WITHOUT RECIPES
Do you envy people who seem to be able to cook with effortless ease. Have you ever wanted to cook like your mother, bringing an endless variety of meals to the [...]
COOKING
LEMON CHICKEN WITH FENNEL
I reckon we get caught in a 'sunday' roast mentality - saving the sounds and sensations for the seventh day. But roasting up in the middle of a dreary week can [...]
EATING
THE DISHES I COOK
Quite often I am asked what sort of food I cook. After all how would you know what to expect from one of my pop-ups? It's the leap of faith presented by cooking [...]
CAMPAIGNS
FOODCYCLE
PipsDish is delighted to support the work of FoodCycle a social enterprise challenging the major issue [...]
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