Pure Boxing Day indulgence – flaky, moist croissants stuffed with crispy pancetta and baveuse scrambled eggs. Slightly sickly but wonderful.
Category: meat recipes
There must be a million of these types of recipes. And this one’s pretty straightforward: pork sausages fried quickly until browned, then a splash of Marsala for fun. A tin of tomatoes, cannelini beans and a jar of bacony pasta sauce, and after some bubbling away, that’s it.
Ladies and gentlemen, winter has arrived.
(PS. the ham wasn’t ready yet – another two days here I think)
I start by dusting strips of steak in flour and paprika, then frying quickly and leaving to one side. Then I fry an onion, garlic, thyme and sliced mushrooms until softened. Then a nice bit of flambé with brandy (although I used whisky tonight), some scary flames, and then the meat goes back in to warm, accompanied by some sliced gherkin. Some creme fraiche now, and after a touch of seasoning it’s there. Perfect with rice.
I must have made this with eight or nine different recipes, and it tastes the same every single time.
Wow, how exciting is that title?! You’re desperate to read on, aren’t you.
I wanted to make my own ham. I think all these home preserving techniques are getting lost, and the results you get are so unique and personal compared to vacuum-wrapped plasticky salt logs.
I’ve started here with pork leg, very inexpensive. I then made an 85% brine solution and added juniper berries, peppercorns, bay leaves and a couple of cloves. But these could be any number of aromatic things. Now I’m leaving the pork submerged in this liquid for a day and a half per pound (that’s four and a half days for me). See you on Saturday for the results!