Originally Posted by ChrisBelgium
Burnt feta on pickled beetroot
I buy cooked beetroot in vacuum packs, but of course, you can boil your own grown in a variation of colors to make this look even more colorful.
Beautiful. We get the vac-packed roots here, too, but I strongly recommending the fresh ones. In particular if you do not boil them, but roast them in the oven, unpeeled, and peel afterwards. It concentrates that strong earthy flavour even more, if you like that kind of stuff.
Originally Posted by ordo Roasted pork neck
Originally Posted by Mike9
That's a beautiful thing Ordo We don't get cuts like that unless custom ordered, or you butcher your own pig.
Nice one! Around here that is a common cut, pretty much available in every butcher shop. Neck is a good basis for a Bavarian style roast, although you mostly go with shoulder for that here. I used a similar chunk of meat for the carnitas I posted above. People around here like to slice it up and grill it over direct heat, too, but that's not really my thing. Neck likes a slow treatment, not that kind of incineration....
Braised a lamb shoulder yesterday, served with green beans, carrots, new potatoes and borrettane onions: