jonj Posted April 8, 2018 Report Share Posted April 8, 2018 That is one big clay pot! 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted April 8, 2018 Author Report Share Posted April 8, 2018 That's a lot of pressure Bruce, picking something that is worthy of your dad's pot. I have two things in mind. The first calls for ouzo and olives. I don't actually like either. The Husband has suggested substituting Pernod. I don't much like Pernod either. Happily, I have found a substitute online that I do like the sound of - vodka and anise seed. Less overpowering that the other two. Trying to force myself away from my go to French standard so will see if this adapted Greek recipe works. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 8, 2018 Report Share Posted April 8, 2018 20 minutes ago, tekobo said: Trying to force myself away from my go to French standard Which is??? Coq au vin, Cassoulet, Bouillabaisse, Pot au Feu, Boeuf Bourguignon?? 2 Quote Link to comment Share on other sites More sharing options...
tekobo Posted April 9, 2018 Author Report Share Posted April 9, 2018 Close, @tony b. I picked up some cheap pig cheeks at the supermarket. Normally I would use them in a bourguignon recipe but yesterday I made up the Le Pigeon recipe for pork cheeks with ouzo and feta. This is the first stage, waiting to go in the KK in the La Chamba saute pan. It went in after my pizza cook and cooked overnight in the residual heat. Will form part of a future meal so you'll have to wait for the verdict on the taste. I did use the olives and Pernod in the end. 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 9, 2018 Report Share Posted April 9, 2018 What a great way to use up that residual heat. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 9, 2018 Report Share Posted April 9, 2018 Can't wait to hear how it finally turns out! Quote Link to comment Share on other sites More sharing options...
tekobo Posted April 15, 2018 Author Report Share Posted April 15, 2018 Just to close off the story, this is what happened to the pig cheeks: What did I learn? That the folk at Le Pigeon are geniuses. Their recipe makes pig cheeks taste light and summery. I also learned that cooking in a pot in the KK while it warms up is a good idea, putting a La Chamba pot in at the end of a pizza cook is not such a good idea. It was risky for the pot but I was lucky and it didn't get upset at being shoved into a super hot KK. It was also risky for the food as it dried out the contents quicker than I would have liked. A bit of extra chicken stock sorted that out and I had a yummy week day meal. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 16, 2018 Report Share Posted April 16, 2018 At least you learned something along the way, in addition to having a tasty meal! 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted April 16, 2018 Report Share Posted April 16, 2018 That’s kinda a cheeky story. 1 3 Quote Link to comment Share on other sites More sharing options...
