Spal Bol Cook-off
September 22, 2007 4:45 pm GeneralWe’re having a Spag Bol cook-off in the flat today. It’s a pretty heated competition and there is a huge amount of ability, ingredients and taste being talked up. We’re just over one hour into it, and my sauce is safely down to slowly simmer away for the next couple of hours. I went out on a huge limb by selecting some wild pork mince, which seems to be overpowering the rest of the flavours. I’ve also taken the punt not to spend the last couple of months practicing when the flat is empty. My ingredients in order of being added are – butter, celery, red onion, carrot, milk, wild pork mince, pancetta, tomato paste, garlic, bay leaf, nutmeg, de-skinned and seeded tomatoes, italian chianti, fresh basil, sun dried tomatoes, salt, pepper, fresh buffalo mozzarella and fresh basil garnish. Who knows who’ll win, but it’s been a fun time so far.
Bought ingredients to put down a batch of Irish stout this weekend. Looking forward to it already!
September 22nd, 2007 at 7:15 pm
Mind you we had some nice scallops last night so can’t complain.
September 22nd, 2007 at 7:16 pm
Hmm, that was supposed to start with <drools&tg; but I didn’t realise it wouldn’t escape the brackets.
September 22nd, 2007 at 9:15 pm
Wow, that is some spag bol. Next time you are in England, you are welcome to practise making it on me. 😉
September 23rd, 2007 at 12:02 pm
The wild pork mince killed it, and I ended up in second to last place. Serves me right for going out on a limb on this one!
September 27th, 2007 at 10:57 am
Bleah, pork in a spag bol. Serves you right 🙂
September 30th, 2007 at 8:42 am
I’ve never tried putting milk in the spag bol sauce. How much do you add?
I’ve used pork mince before but it was in combination with beef – about 3/4 beef to 1/4 pork. Yummy. Pork mince goes great in meatballs too.
October 2nd, 2007 at 6:52 am
Milk was added to the raw meat, probably a couple of cups, and marinaded in it overnight – though, I should warn you it turned out pretty stodgy.