Father's Day Lunch Or Dinner?

[EcclesCake]

What is on the menu to treat the fathers today?

We don't have kids but a field mushroom starter which is yet TBD, steak with a creamy peppercorn sauce (yawn, but it was requested), with buttered spinach, maybe some courgettes, broccoli and some new pots roasted with rosemary and garlic, this will be followed by strawbs and cream and if I can be bothered I might toast some oats to make a strawberry Cranachan.

What will you be serving/eating today?

[tonyav]

Roast pork, Eccles. Had it last Sunday as well ( love it, especially with crackling ).

[DTCwordfan]

I wish....

Chicken in an onion and sherry sauce or bourgignon (haven't decided which, yet), probably a mash to go with it - maybe a tad of horseradish in that and a pea, runner beans and pancetta 'hash.'

[tonyav]

Wouldn't mind a cheese scone though while I'm waiting !.

[EcclesCake]

You can't beat crackling Tony!

Having said that a friend bought some pork scratching at the pub the other day and one of them was revoltingly hairy :-(

[tonyav]

I love pork scratchings Eccles, but not hairy ones.

[DTCwordfan]

we cal those 'Somerset Scrotum Straws,' Eccles......

[EcclesCake]

Bleurghhhh!

I wish I hadn't started this thread, NoM doesn't have this trouble ;-)

[Baldric]

Atomic number 33 on toast if he's ever daft enough to show up!

[EcclesCake]

Mines already been dispatched Baldric, he loved my cooking........ ;-)

[DTCwordfan]

Mine went years ago - on my mater's cooking and, quite frankly, I'm not surprised.

[rockyracoon]

Roast pork with lovely crackling here, sage and onion sausagemeat stuffing, all the veg blah blah, followed by Eton Mess. Can't wait.

[DTCwordfan]

we're on our way round, rocky, not for the pork (hopefully a tad pink and moist) but for the crackling!

[EcclesCake]

What joint of pork are you having?

I used to cook loin most of the time but have moved on to belly over the last few years. I'm planning having a crowd over when I'll do a slow cooked shoulder, as a kid I recall eating leg roasts. Just curious which cuts you go for.....

[rockyracoon]

I have very high expectations for this crackling DC, I don't actually expect it to last long enough to reach the dinner table.

[rockyracoon]

I don't know what it is, I'm useless with cuts of meat, if I had to hazard a guess I'd say loin as it looks like if I sliced it up it'd be like loin chops. Hubby gets our joints from Smithfields and they're not clearly labelled most of the time.

[tonyav]

Eating mine now, delicious.

[EcclesCake]

Lucky bugger Tony, I've got a few hours to wait!

Enjoy your lunch.

[rockyracoon]

Never have shoulder of pork, lamb yes but not pork. Presumably you get a lot of meat if you use it for entertaining, I'll get OH to look out for it. He's been browsing through a Jamie Oliver book and found a recipe for forerib of beef? Never heard of it!

[tonyav]

Never mind Eccles, you'll enjoy it all the more.

[DTCwordfan]

foreribs and ribs of beef, now we are talking......enjoy your pork, rocky....and you too, Eccles. What desserts then?