Bonjour Hythe

Posted on June 17, 2017June 17, 2017 by MrDTheThermalCook

The French Market in Hythe Our local village Hythe was buzzing today as the French Market was in town.

I’m not sure how many times a year the French Market comes to Hythe but it certainly attracted the locals as the sun shone down on the dozen or so stalls selling everything from French baguettes (freshly baked in a trailer beside the stall) to vintage records and French classic Movies on DVD.

French Market Hythe As I went from stall to stall with my bag growing with items I found wonderful globe artichokes, heirloom tomatoes, garlic from Southern France, romanesco cauliflowers, pates, dried hams, Brittany honey, patisseries to make your mouth water and of course the French strings of onions. Oh dear I am sounding like Ratty in the Wind in the Willows describing his picnic hamper contents to Moley before they set off in their boat down the river.

Well after an hour my shopping bag full home I went and what a feast we are going to have this weekend.

The Midsummer Motorhome Show | Stand 68

Posted on June 15, 2017June 15, 2017 by MrDTheThermalCook

Our next show is Warner’s new show, The Midsummer Motorhome Show at Stoneleigh Park in Warwickshire.

A weekend of Rock & Roll, Jive Dance and comedy will keep campers smiling and dancing all weekend. Four nights of entertainment are included in your camping fee with headline acts including Matchbox, The Houndogs, Peter Kay Tribute and Elvis Throughout the Years.

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Slow Cooked Pork in Cider

Pork and cider together make a delicious thermally cooked meal that can be eaten all year round. This meal is very easy to make and can be left cooking in your thermal cooker until you are ready to eat. Serve with seasonal vegetables and a sprinkling of chopped parsley for a meal to eat any day of the week.

Course

Main Dish, Pork

Cuisine

Servings

Ingredients

2 tbsp rapeseed oil
1 kg pork shoulder diced
2 onions sliced
2 celery sticks roughly chopped
3 parsnips cut into chunks
2 leaves bay
3 tbsp chicken gravy granules
500 g small new potatoes
330 ml bottle cider
850 ml water
handful parsley chopped
greens to serve (optional)

Course

Main Dish, Pork

Cuisine

Servings

Ingredients

2 tbsp rapeseed oil
1 kg pork shoulder diced
2 onions sliced
2 celery sticks roughly chopped
3 parsnips cut into chunks
2 leaves bay
3 tbsp chicken gravy granules
500 g small new potatoes
330 ml bottle cider
850 ml water
handful parsley chopped
greens to serve (optional)

Instructions

Heat the oil in the inner pot and brown the meat in batches, then set aside.
Add the onions, celery and parsnips with the bay leaves and fry until golden brown.
Sprinkle in the gravy granules and give a good stir.
Add the pork and any juices back to the dish.
Add the potatoes.
Pour in the cider and water making sure everything is covered, if not add a little more water.
Bring to the boil stirring occasionally. Skim any impurities from the surface.
Turn down the heat and simmer for 5 minutes with the lid on.
Place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave to cook for a minimum of 2 hours.
Before serving check the seasoning and adjust if necessary.
Garnish with the parsley and serve with vegetables of your choice.

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