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.
This is a smaller one! The bigger Darts night ones were for 50 or more.
Ilb of Diced lean beef , 6oz smokey bacon lardons, A big carrot and the same of swede and a big onion . Chopped leek--about three inches , and a teaspoonfull of dried thyme . The potatoes can be as you see them or big ones diced up but about the same ammount as the carrot and swede. Brown the beef and bacon in lard then add the rest. Cook with the lid on for 10 minutes but keep shaking the pan to stop it sticking. add 6oz of black pudding (Leave it out if you dont like it) and cover with stock.(use an oxo if you want) simmer for about an hour or until the beef is tender. finish with chopped parsley and serve in bowls with crusty bread. and HPsauce!!!
Get a nice ham hock , smoked if possible and bring it to the boil. Drain off the "First boil" replace the water and then bring back to the boil with some carrots and an onion then simmer for two hours or untill the smaller bone pulls easily out from the meat. place in a tray to preserve the juices that will run out ,
Carefully remove the skin and cover with clingfilm to keep it moist then , using a fork tear the meat off the big bone discarding any fat or gristle.
Season with white pepper NO SALT and if you like chop the carrots and onion that were in the boiling pan and mix with the ham. Place the still moist skin into a terrine that you have lined with clingfilm (to get it out easily) and then pile in the seasoned meat/onion mix. At this point you can use the boiling liquid to just cover the meat as this will set to a firm jelly. If you dont fancy jelly---leave it out and add a knob of butter or mix in a slug of wine or Vermouth. Chill overnight in thr fridge with a weight on top , a couple of tins of beans or such will do.
Take out of terrine dish and eat.
OK , Not hard ;-) First heat the oven to 150 to get it nice and hot!!
You need a ramekin or some dariol moulds or even teacups or mugs if you want but butter them well first and cook them in a tray of water to stop the choccy burning! just a inch or two of water up the cups or moulds will do
1 1/2 oz dark chocolate and 1 1/2 oz butter melted together over hot water.
1 egg and 1 yolk beaten together with 2 oz caster sugar until fluffy , use a whisk.
Blend the chocolate/butter mix and the egg and sugar mix together , gently fold in the flour to keep the air in the mix then add the liqueur and orange zest , Divide into the moulds or even just make one bigun! and cook in the oven at 150 or gas 3 for 10 minutes
It will be crisp on top and squidgy inside so dont think its not cooked!!
you can keep them in the fridge and re-heat when you need them. (But dont overheat)
Serve with creme fraiche or cream or even custard if thats what floats yer boat!!