JamieOliver.com

Thanks so much Mrs M.
I hope things settle down for you soon.
It is important to be able to make trifles!

By the way I am not sure if you saw my suggestions a few pages back, so here they are again:

My suggestions for future challenges are very much theme based:
Theme country - Africa - inspired by this thread: http://www.jamieoliver.com/forum/viewtopic.php?id=51850
If Africa is too big maybe we could start with South Africa as we have a couple of members to inspire us from there.

Theme food - flatbreads. I have been tossing up between flatbreads and dumplings, but I think I will save dumplings for the future as I am such a fan of flatbreads and have so many I want to try.

The jellies looked lovely, nice job ladies

Oh trifle sounds like a wonderful challenge. Would love to try a new type of one.

I have just caught up for the week I was sick and have done the slow cooking challenge. I made slow roasted pork belly with fennel from Jamie's cookbook Cook with Jamie.

My hubby called it the best pork he had ever had in his whole life.

It was a great success. Here are the links to my blog entries.

http://www.jamieoliver.com/bloggers/vie … p?id=53309

http://www.jamieoliver.com/bloggers/vie … p?id=53312

http://www.jamieoliver.com/bloggers/vie … p?id=53313

http://www.jamieoliver.com/bloggers/vie … p?id=53314

   

Thanks for the heads up on the suggestions Joy, I've added them to the list as well as trifle. Work should settle down a bit soon, I've to had to work some some active night shifts because one of the residents is going through a phase, that on top of my other days shifts has knocked me around a bit.  I am impatiently waiting for the day when they give me permanent hours. 

Jutta, that pork belly is a winner, I tried it myself not long ago for the slow cooking challenge.  I found the fennel was a delicious addition but the fresh and dried fennel together was a bit over powering, Ill be cutting out one of them next time.  Id be interested to know what you thought?

Mrs_Master wrote:

Jutta, that pork belly is a winner, I tried it myself not long ago for the slow cooking challenge.  I found the fennel was a delicious addition but the fresh and dried fennel together was a bit over powering, Ill be cutting out one of them next time.  Id be interested to know what you thought?

I found the flavours subtle enough, but I do not like actually eating the fennel. I tried some and did not like the texture when it is cooked. But I think having it in the roasting tray added subtle flavour to the meat. If we do fennel for a challenge one week, I think I will try it in a salad thinly sliced. I really liked the fennel seeds crushed with salt and rubbed into the skin of the pork belly - I thought that was wonderful. If I was going to cut out some of the fennel, it would be the fresh ones and I would keep using the fennel seed and salt rub.

I had such a hassle trying to find fennel seeds. I have a multitude of supermarkets near me and had to walk between them all, until finally Asda had them in stock. I was quite surprised at how much trouble it was to find.