Pork

When is a gammon not a gammon?!

When is a gammon not a gammon?!

The simple answer is of course once it is cooked it is then referred to as a “Ham”.  What ever we call them this is a delicious  way of eating pork and in the UK is always associated with the Christmas period – but it […]

Game Terrine – getting in practice for Christmas

Game Terrine – getting in practice for Christmas

We had fun making terrines on the Big Green Egg over the summer when on holiday in Tuscany.  So now it was time to put some of that experience together as we get ready for Christmas.  

Over the top Ham! – Don’t waste an opportunity!

Over the top Ham! – Don’t waste an opportunity!

The opportunity for little innovations are part of the pleasure of cooking for me!  This weekend produced a perfect example.  We were doing a slow cooked Pork and Pulled Pork Ragu (more of that later) and we also had a small cured ham to prepare […]

Chicken Breast with Blue Cheese wrapped in Prosciutto Crudo

Chicken Breast with Blue Cheese wrapped in Prosciutto Crudo

This is a ‘super simple’ dish to do on the Big Green Egg or indeed most BBQs that have a lid you can close.  It is an ideal dish for mid week when you want to cook something fresh, ideal for eating outside in the […]

Warm fig with ricotta, honey and pancetta

Warm fig with ricotta, honey and pancetta

This is a very simple dish that we have done a few time now as a way to use the remaining heat in the Big Green Egg once it has been shut down.  This is one of the endearing qualities of the EGG and we […]

Tuscan Terrine – Two!

Tuscan Terrine – Two!

This is a very short blog (and modified recipe) about our second attempt at the Tuscan Terrine (see the first version here). The recipe remains largely the same.  In an attempt to have a slightly drier mix, only the gin was used as a liquid […]

Tuscan Terrine – the first venture!

Tuscan Terrine – the first venture!

Making terrines is something of a lost art in the UK and we are venturing into this area quite tentatively.  I have to say most of our experience has been in the indoor kitchen and not in the BGE.  As I have found a very […]

Braised pigs’ cheeks

Braised pigs’ cheeks

This is a title that will polarise people – some will rush to what is actually a lovely winter recipe, and I can already see others “screwing up their faces”!  If you like ‘pulled pork’ and you like slow cooked winter casseroles you will love […]

Classic Pulled Pork

Classic Pulled Pork

Pulled pork is a BBQ classic with its origins in the US.  There is lots of “folklore” attached but in essence it is a very simple dish to cook.  It needs to be cooked slowly, ideally over charcoal with a little dry wood to add […]

Pork Loin with Tuna and Caper Sauce – Lonza di maiale Tonnato

Pork Loin with Tuna and Caper Sauce – Lonza di maiale Tonnato

We had really enjoyed our “Vitello Tonnato” when we were in Italy and wanted to try something similar now we were in France, but on this occasion we couldn’t find any veal.  So ‘necessity being the mother of invention’

Italian Sausages in France

Italian Sausages in France

After a lovely break in Tuscany we had driven into France, to the Rhône-Alpes to meet part of our “French family”.  

Pork 2 Ways – Tuscan style

Pork 2 Ways – Tuscan style

When is a sausage not a sausage? When it is a Salsiccia! Tuscan sausage looks a little like a shorter and fatter British banger – it too is made primarily of pork but the flavouring is a little different, garlic, coriander and cayenne pepper rather […]