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My Rustic Pig

15 Nov

A few months ago I was given the opportunity to go into ‘partnership’ in rearing a pig. This would be exciting I thought, as most chefs dream of being farmers one day!(unless that is just me?). The pig was a weaner  , and looked after on a free range farm, where it was lovely taken care of by some fab people at – All Seasons Rare Breed Pigs. It had some happy months ahead of it and would need to grow up to 65Kgs before its final day would come. Anyway the pig eventually grew to 79Kgs and was taken off to a friendly Butcher to be portioned(detail not required!). Once the ‘Cutting list’ was agreed I got this huge box of various cuts /joint of pork dropped off (thanks Roy!)

One of the dishes that popped into my head was a belly pork dish id done in the past

Rubbed Belly pork

belly getting ready

I marinated the pork belly with bay leaf , garlic & fennel seeds – chopping them all fine , then adding 2 tbsp of tomato paste , sugar & seasoning. I rubbed this into the belly and popped it in to the fridge for a few hours.

I slow roasted it for 4 hours until the belly was soft & the skin was crispy.

belly with slaw & Mizuna  I finished the pork with some fresh Mizuna from the salad I had left under my cold frame , and made up a crunchy apple slaw to go with it.

all the left over pork I ‘forked’ down and we had the next day in a pulled meat bun Hmm..

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Wild Camping

22 Aug

Just back from 2 weeks of camping in St Austell in Cornwall , then a few days in a little village  called Llancloudy near Ross on wyre on the border of Wales. The Weather was good and we all enjoyed being out under the stars at night..

Even though we were camping I was sure that we were going to eat like kings. A nice ‘little’ warmer was Saute chicken with bacon , baby potatoes and – you guest it finished with good old tetley bitter!!

 ingredients needed:

  4x chicken thighs & Drum sticks

  1 garlic clove (crushed)

  2 tablespoons tomato paste

  4 table spoons of sugar

  4 slices of thick smoked bacon  (chopped)

12 x peeled and washed small new potatoes

First mix the tomato paste, sugar and garlic together then rub into the thighs and drumsticks.

With a hot pan fry the chicken pieces adding the bacon 1/2 way through. Turn the chicken over ensure you brown all over (no pink chicken!).I had to use both my pans (only got two camping ones) as the chicken was a little bigger than I thought..ooops!

Once the chicken is brown add the tetley beer – this will need to reduce down

Once the beer has reduced add the new potatoes and 1 cup full of water , black pepper and salt. Simmer for around 10-15 mins or until the chicken is fully cooked through.

Serve with Crusty bread 

We managed to Buy some nice fresh crusty baguette from a local little bakery in Tintagel.

With so many places to visit – packed lunches , a rucksack and walking boots were the way forward… great fun

From St Micheal mount to the Fairy Glen near abergavennythe kids loved it….

 

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