Lots of food eaten and places visited to see and great artisan foods to try !
Heres a magret of duck to enjoy , Duck ham as it is sometimes called , a week in maldon salt to remove some liquid and stabilise the meat and then spice and air dry for a few weeks .
Slice it wafer thin with figs or apricot slices .
Keep it up George and give the breweries and drinkers a break, here's to you!!!
Rillettes of salt beef and onion with sea salt and coarse peppers served with a slice of toasted baton and English mustard.
Horseradish créme fraich for spreading on your toasty.
Goose rolled and filled with the macerated legmeat, a photo by rustumlongpig on Flickr.
The braised red cabbage bed contained red onion and cranberry jelly, the jus was a concentrate of roast bone juices and port. the cinnamon apple was a bramley.
If I would alter anything perhaps I would be a little less cavalier with the sage. Sage can overpower the subtle flavors present here.
Now while this is to be applauded , they needed the Horsey scandal to push them into it or we would be still getting "Various animals" minced into our foodstuffs.
The second caveat is the example of the strangulation of our dairy industry which has decimated our milking stock and threatened cheese production throughout the land , Beef producers beware!
We already see security tags on the humblest cuts of beef and recently I saw a ticket on a lamb chop reading "This joint , £1.89." Strange days indeed!!
I feel that the inclusion of gelatin in products is one way that horse (and other) DNA could be identified in goods from jelly's to pork pies as gelatin has , traditionally be made by rendering hoof bone and cartilaginous matter , a bit like a highly concentrated stock , to produce the sheets or powders we have been happily using without difficulty for years.
I render pigs trotters to make the jelly for my pork pies in the time honoured tradition.
Here,s the meats for the ballotine 20 gm bacon 250gm duck liver 60 gm breadcrumbs , pepper , a caramelised large onion , 50 gm butter and the goose leg meat and trim coarsely processed. and a little garlic with a tsp chopped sage. A slug of brandy wont hurt either. Add diced breast meat and 100gm foi gras.