[Source: proud anglo]
The closest thing my family do is boiled ham:
Thigh of a pig is stuck on a low boil for ages, lid on pot. Maybe bayleaf, black papper, rosemary, thyme, salt etc… but very much lightly seasoned compared to italian food. The ham comes out with a soft texture, cut it into slices and serve with potatoes, butter, green veg, english mustard, relish, pickle etc… It’s less flavourful than a porkchop but:
- You are serving it with powerful flavours anyway
- The ham flavour is now all in the water, adding split peas and herbs makes a large quantity of excellent soup which you can heat and eat at your convienence. Finish friday with ham and lunch thoughout the weekend is set.
- There is usually ham left over, and this will be cooked again into something like a ommlette, pie or stirfry.
we would not call it a “roast” though, that’s reserved for roasts.
TwodogsFighting@lemdro.id 3 days ago
No, we don’t. Op is talking out of his arse. Or he’s the last surviving member of a platoon that landed at Normandy, taking off his experience of wartime rations.