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Smokey cured pork, mushrooms and rice

Smokey cured pork, mushrooms and rice

This is the first of the blogs we are trying at this difficult time outlining how we are trying to make our food go a little bit further and so reduce the pressure we are putting on our food suppliers – especially the supermarkets.

So we are ‘raiding the fridge’ or ‘raiding the freezer’ rather than ‘raiding the supermarkets’.   This one is definitely a way to brighten up some leftovers from the fridge. (#Raidthefridge)!

We had cooked some rice the night before and as often happens we had some left.  I am always cautious about using left over rice, but I am very happy to do it in the first 24 hours after cooking as long as it is cooled quickly after cooking in the fridge.   Raiding the fridge revealed a small piece of guanciale (it is a cured pork like pancetta or bacon made from the pigs cheek). Guanciale is the classical cured pork used to make carbonara – and this was the last bit of some we recently made.  Just as easily though you could use a small piece of bacon, a few lardons, or some pancetta.

The shreds of pork we’re dropped into a frying pan with a crushed clove of garlic and lightly fried. The garlic was used to flavour the fats coming out of the pork.  We also had a few mushrooms, that in all fairness had seen better days!   These were sliced and tossed into the pan to take on some colour.  When you have so few it is worth individually turning them over to get some colour on both sides.  Take the garlic out of the pan and discard or chop and add back to the mix.  Let the mix cool.  When cooled we mixed a small spoonful of mayonnaise into the rice just to make it a little richer and slightly sticky.  The cooled mushroom and pork mix was then stirred through the rice and the whole dish seasoned with salt and pepper to taste.

Plated and served by itself or with a little salad     ……….. a perfect starter!

Smokey cured pork, mushrooms and rice

March 30, 2020
: 2 or more
: 10 min
: 10 min
: 20 min
: Very easy

A simple way to use some cooked rice with mushrooms and a cured piece of pork

By:

Ingredients
  • Cooked rice
  • Small slice of Guanciale (or bacon, lardon, pancetta)
  • A few mushrooms, slices
  • Garlic clove
  • Salt and pepper
Directions
  • Step 1 Shred the Guanciale and drop into a frying pan with a crushed clove of garlic and lightly fry.
  • Step 2 Slice the mushrooms and toss into the pan to take on some colour.  Turn over to colour both sides
  • Step 3 Take the garlic out of the pan and discard or chop and add back to the mix.  Let the mix cool.  
  • Step 4 Mix a small spoonful of mayonnaise into the rice to make it slightly sticky.
  • Step 5 Mix the cooled mushroom and pork through the rice. Season with salt and pepper and serve
Raiding the freezer not the food shops- reducing the pressure on supermarkets

Raiding the freezer not the food shops- reducing the pressure on supermarkets

I have to say I have struggled with the idea of writing for the food blog when the world is being subject to the ravages of the Corona Virus and so the Smokedfinefood.co.uk has been rather quiet in the past few weeks.  However, looking at the pressure there has been on our supermarkets and food suppliers we have been looking at ways of preparing food that makes it go that bit further and makes use of ‘odds and sods’ of food and indeed left overs too!  Some of this we have cooked on the BGE – but some we have also cooked in a domestic oven so hopefully there will be something for everyone!

We will try and intersperse these recipes and ideas with some of the more usual Smokedfinefood/Big Green Egg offerings.  We are trying to ‘raid the freezer’ rather than ‘raid the food suppliers’ and so some of these recipes are challenging the ways we normally cook.  We are being asked to shop once a week or less and some of us are also self isolating.  This means we need to cook with what we have around us – and that in itself makes cooking a little quirky and hopefully more interesting!

The first of these is our – ‘left over’ starter – cold rice – some mushrooms and a small piece of guanciale but half a slice of bacon chopped fine would do just as well – see the picture at the top – and go straight to the blog by clicking here

 

Eating Well and Eating Seasonally – #EatWellEatSeasonally

Eating Well and Eating Seasonally – #EatWellEatSeasonally

We have been working with the idea of cooking with seasonal products as much as we can over the last year.  This is hardly a new concept, and indeed historically it was the only way to eat.

Sautéed potatoes with shallots and peas

This habit has changed with better forms of food preservation, but even more than that over the last 2 decades as we have increasingly imported our food from all round the world whenever we wanted it.

Reverse seared local Sirloin

The last thing I want to do is decry many of these innovations, they have brought lots of advantages to many people.
The flip slide of that though is that we have begun to lose touch a bit more with the seasonallity of our local foods and with local farming.  Because of this we have come to expect fresh green beans in the middle of winter, newly picked tomatoes in February and soft fruits the year round. In many ways quite a privilege, but we have also lost that anticipation of waiting for the first green beans and tomatoes of summer, for the first fresh British Strawberries in June and raspberries in July and August.

Sautéed British Scallops with home cured bacon

Whilst not wanting to lose all these opportunities, we have wanted to try and eat more food produced at the ‘expected time of year’ and therefore produced more locally.  These thoughts were crystallised by people we knew who wanted to turn to a Vegan diet in an attempt to reduce their negative impact on environmental change.  A laudable goal, but one where so often the logic is lost in the detail.  Eating a largely plant based diet rather than high meat based diet may reduce your carbon footprint a little, certainly if you forgo intensively reared meat.  The argument begins to crumble however when you substitute intensively farmed and intensively irrigated avocados from Mexico or grass reared beef or lamb from 20 miles down the road, or green beans grown under floodlight in Kenya and flown to the UK rather than sprouting broccoli from your local producer. You get the picture I am sure!

Braised local pheasant with roasted root vegetables

When making changes in any part of our lives one of the maxims I like to live by is “to not let the perfect be the enemy of the good”.  In this context therefore if success in our attempt to eat more locally and seasonally was to mean eating any imported food was an absolute sign of failure – then we would fall at the first hurdle!  If however success was increasing the proportion of locally produced food and reducing the proportion of our food that was imported out of season – this was something we could move towards!  This is the basis of our #EatWellEatSeasonally project!!

Roasted root vegetables and red onions with Feta cheese

The difficult times of the year are late winter and into spring when the range of locally produced fresh produce is the most limited.  We have changed our recipes a little to accommodate more root vegetable and the like which has been a bit of a challenge at times but also very rewarding.

Our most spectacular ‘fails’ probably relate to the products of the vine and whilst we are happy to buy local wines when we journey around Europe and transport those with us as we travel (for as long as we are allowed) the New World, South Africa and South America do produce some great wines and so the <5% from the Southern Hemisphere we have been aiming for may in reality be closer to 10%!!

Roast Partridge and Pear

That therefore has been the plan.  Where possible we buy food produced relatively close to where we live or where we are at the time ideally from local producers. Where this is not possible we try and use food from Britain or Northern Europe before spreading our net a little wider.  Sometimes when this is becoming difficult we may buy food produced in the Southern hemisphere but we are trying hard to keep this down to less than 5% of our intake.

Gnocchi with home cured pancetta

It is as though we are drawing a series of concentric circles around where we are, and where possible choosing food from the smallest of the circles that is feasible at the time.  With this flexible approach we have made definite changes over the last year.  Have we perfected the process? Absolutely not! – But the flexibility has meant we have not failed trying to achieve the ‘Perfect’,  and we have made changes which in a small way have been good for us and perhaps good too for the environment.

……….and we can always try to do a little better next week!!

#EatWellEatSeasonally

Slicing Terrines – don’t let it crumble!!

Slicing Terrines – don’t let it crumble!!

In the last blog on terrines we talked about packing the terrine firmly to reduce the risk of it crumbling when cutting.  Nevertheless, with the best will in the world, and with the sharpest and thinest knife it is a fact that terrines can easily crumble!

Crumbling doesn’t stop the terrine tasting wonderful, but if you want your terrine to look great on the plate then crumbling is a real ‘no no’!  Even when a terrine is not likely to crumble it is very easy to distort or tear the pancetta that surrounds the terrine.  This tends to happen on the side towards the direction that the knife slides when cutting the terrine.

Fortunately the solution is really simple!  Wrap the whole terrine tightly with clingfilm.  Cut the slices of terrine as normal, but through the clingfilm.

Place the slice of terrine where you want it for your plating.  Then simply snip through the clingfilm and remove it before serving

The result, a perfectly presented slice of terrine – no crumbling and no distortion of the pancetta!

 

………………. et voila!!

Pheasant and Chestnut Terrine – not just for Christmas

Pheasant and Chestnut Terrine – not just for Christmas

I do wonder why we tend to reserve so many lovely things for Christmas eating when they are so good for other times too!  Whilst this one was chosen as our Christmas terrine it would work really well throughout the whole of the ‘game season’ from November to the end of January when pheasant is so plentiful!  That would give you really seasonal eating. As all the ingredients can be frozen you can of course extend this to other parts of the year too.

We have made this previously using both fresh pheasant and also using ‘confit pheasant’ that we had made earlier.  On balance I think the latter is preferable but not strictly necessary (confit pheasant is very easy to do – and confit duck can be purchased and is a really good substitute too).  We were using chestnuts and pancetta that we brought back from Italy, but these are easily available from most supermarkets in the UK.

We were going to use this terrine directly on the table and slice from there and so we wanted to decorate it a little.  Before adding the strips of pancetta we put 3 bay leaves into the base of the terrine and then placed the pancetta over these in the normal way to hold them in place.

When turning the terrine out this would leave the bay leaves as decoration on top of the pancetta as you can see in the picture.  All that was left to do once put on the serving board was to place 3 juniper berries in the centre of the bay leaves to finish off the decoration.

The terrine was built up in stages, so after lining the dish with pancetta the meat mix (see below for step by step details) was packed in, taking care to exclude any air pockets.   When half full the reserved pheasant breasts were sliced and arranged over the mix.  This was followed by the remainder of the chestnuts.  This way they would provide a distinctive layer.

The terrine was then filled with the remainder of the mix.  It is worth taking care to ensure that the mix is packed in well to the chestnut layer so that there are no air pockets or the terrine is likely to crumble when trying to cut it.

Finally the pancetta was folded over the domed mix to finish off the preparation.  The top was covered with some lightly oiled foil and the lid was popped back in place. The cooking can be done either in the BGE as we did or in a domestic oven.  Either way the terrine needs to be placed in some form of Bain Marie to make sure the terrine cooks gently and evenly.  The cooking time was around 2 hours at 120C.

During the cooking it is worth draining off any excess juices or this will just end up in the water of the Bain Marie. To check that the cooking is complete, ensure that the juices run clear when pierced with a skewer but more accurately, check with a thermometer probe that the centre has reached at least 65-70°C.  The terrine will feel quite firm.  Remove from the oven and cool for 15 minutes. At his point tip out any more liquid, cover with cling film, then place a piece of cardboard covered in aluminium foil on top (cut so it fits the inside of the terrine) and rest some weight on top of this.  Allow to cool overnight in the fridge.

In the morning carefully release the terrine from it’s dish.  This can often be done by running a knife  around the terrine keeping it close to the dish.  If using a big terrine, as in this case, that may not be enough.  The best way to release it is then to stand the cool terrine in some warm water just for a couple of minutes to slightly soften the jelly that surrounds the pancetta.  The pheasant and chestnut terrine was tipped out and wrapped in clingfilm and put straight back into the terrine dish once it was washed and cleaned.  Putting it back into the terrine preserves the shape and the cling film allows for easy and reliable release from the dish itself.

When ready to serve, all that was left to do was to dress it with the 3 additional juniper berries and a little holly as an appropriate winter decoration. Then give it pride of place on the table!

Footnote:- there are so many potential variations to this terrine whilst keeping the ‘game theme’ – one we have really enjoyed is a mix of confit duck and pheasant – but try your own combinations and let me know how they workout!

Pheasant and Chestnut Terrine

January 3, 2020
: 6
: 1 hr 30 min
: 2 hr
: 3 hr 30 min
: Moderate

Pheasant and Chestnut Terrine - a perfect autumn and winter dish - not just for Christmas

By:

Ingredients
  • 1 tbsp olive oil
  • 1 Onion, finely chopped
  • 750g Pork Mince
  • Small handful of chopped Pancetta
  • 4 chicken livers
  • 2 Pheasant breasts and 2 pheasant legs
  • Handful of sausage making rusk or breadcrumbs
  • 1 tbsp of aromatic Gin
  • 1 tbsp of Port
  • Freshly chopped Thyme
  • Freshly chopped Rosemary
  • Freshly chopped Oregano
  • Some fennel seeds or fennel fronds
  • 12 crushed Juniper berries
  • 6 crushed cloves
  • 1½ tsp fine sea salt
  • 1 tsp freshly ground black pepper
  • 2 garlic cloves, finely chopped
  • Large handful of cooked chestnuts
  • 20 slices of pancetta
Directions
  • Step 1 Heat the oil in a pan and gently soften the onion for around 10 mins – cool
  • Step 2 Reserve the 2 pheasant breasts, half the chestnuts and the 20 pancetta strips
  • Step 3 Finely chop the liver and chop the meat from the pheasant legs being careful to exclude the bony tendons from the drumsticks.  Mix all the other ingredients except those being reserved.  Once all mixed together it is a good time to test the seasoning.  To do this, fry a little piece of the mix in a pan, then taste and adjust as necessary.
  • Step 4 If cooking in the BGE, set up for indirect cooking at around 120C.  A domestic oven can be used in the same way.
  • Step 5 Set 3 bay leaves in the base of the terrine and then line the terrine with the pancetta slices overlapping each slice as you go. Leave the ends hanging over the sides. Fill with the mixture, making sure it gets into the corners.  When half full add a layer of sliced pheasant breasts and the other half of the chestnuts.  Add the rest of the terrine mix, pushing it well into the pheasant and chestnut layer (it will dome slightly above the terrine).
  • Step 6 Bring the pancetta up to cover the filling. Cover the dish with lightly oiled foil and add the lid if available. Place the terrine in some form of Bain Marie to make sure the terrine cooks gently and evenly. Bake for around 2 hrs at 120C, drain any excess juices and return to the oven for a further 15 minutes. The terrine should be firm, the juices should run clear when pierced with a skewer.  A thermometer probe inserted into the centre should reach at least 65-70°C.
  • Step 7 Remove from the oven and cool for 15 minutes. Tip out any more liquid, cover with cling film, then place a piece of cardboard covered in aluminium foil on top (cut so it fits the inside of the terrine) and rest some weight on top of this. Allow to cool overnight in the fridge
  • Step 8 Slice thickly and serve with your preferred accompaniment
A Partridge in a Pear Tree

A Partridge in a Pear Tree

We had called into Charlotte’s Butchery to pick up some minced pork for some autumn sausage making.  One of the real joys of Charlotte’s is that in addition to fabulously consistent meat, the meat display often has something unusual to tempt you away from your carefully planned shopping list.  Today was no exception!  Sat next to some very good looking duck breasts were a couple of brace of prepared partridge.  Each was complete with a strip of bacon and at just £3 each they we’re crying out to be taken home!!!

These were young game birds.  Confirmed by gently but firmly pressing the breast bone.  When they are softly pliable you have a great candidate to roast; hard, proud and unyielding, and you have one for the pot. Either way of cooking is great, but roasting an older bird is usually dissappointing.  I had been searching recipes to cook some wood pigeon that we had in the freezer and had come across a recipe from Nigel Slater which would be perfect as a basis for these 2 young birds.

The plan was to roast the birds with herb butter and cured belly pork and to pair them with some roasted caramelised pears.   This would be served on top of some fried rye bread with a ‘jus’ made from the cooking juices, a dash of red wine and some sage jelly.

The bacon was removed from the birds. Some dried and fresh thyme and some juniper berries together with salt and pepper were ground using a mortar and pestle.  This was then mixed with some lightly warmed butter and then smeared generously over the skin of the partridge.  The bacon was then stretched with the back of a knife to thin it and make it longer and wider.  It was then wrapped over the breast of the partridge.  Also added, was a little pancetta to cover the rest of the breast and the legs.

They were placed in the roasting pan together with a handful of lardons.  In a separate pan, a whole pear cut into 4 slices and cored was lightly sautéed in the remaining herb butter and a little rapeseed oil.  When lightly coloured, they were added to the roasting pan.

The Big Green Egg had been set up for indirect cooking and brought to a temperature of 200C.  The roasting pan was placed on top of the cooking grill and the EGG was closed.  The birds were left to roast for 15 minutes.  Whilst they were cooking, 2 slices of rye bread were fried in the pan in which the pears had been sautéed.  These were then put to one side.

After 15 minutes the bacon was removed from the breasts of the partridge and slipped into the side of the roasting dish.  The pear slices were turned over so both sides could be caramelised.

In a domestic oven I would probably have left the partridge like this to colour up for the last 15 minutes.   In the BGE, even when set up indirectly, the heat comes from below and so anything touching the bottom of the pan will caramelise and colour. The birds were therefore turned over after 5 minutes to let the breast contact the pan directly.  Next time I would do this as soon as the bacon was removed rather than 5 minutes later.  This would give a little more time for the  breasts to colour.

Once the birds had been roasted for a full 30 minutes the core temperature was around 76C (in the coolest areas) and around 80C in the breasts.  They were removed from the pan, placed on the fried rye bread and dressed with the bacon. They were left to rest on the fried bread in a warm oven (50C) for 10 minutes.  Whilst they were resting, the roasting pan was placed on the hob and the pan was deglazed with a large splash of white wine.  The alcohol was boiled off and a large spoon of sage jelly was added and stired through to make a rich ‘jus’.   The partridge were served in the centre of the plate on the fried bread with the caramelised pears.   The fried bread had absorbed the juices that came from the birds when they were resting.  The dish was finished with the white wine and sage jus together with some roasted potatoes and lentils.

This recipe is a real ‘keeper’ and fits so well with our attempts to eat more ‘seasonally’ – Partridge and a pear from the tree!!

………………………. if you get a chance – give it a go!

 

Partridge in a Pear Tree

December 2, 2019
: 2
: 20 min
: 40 min
: 1 hr
: Moderate

Roasted Partridge served with Caramelised Pear

By:

Ingredients
  • 2 young partridges
  • Fresh or dried thyme
  • 8 juniper berries
  • Large pinch of Maldon salt
  • 10 pepper corns
  • 50g butter
  • 3 rashers of streaky bacon or pancetta
  • 100g of lardons
  • 1 pears
  • Squeeze of lemon juice
  • 2 slices of Rye bread
  • 1 tbsp sage, rowan or quince jelly
  • A large splash of white wine
Directions
  • Step 1 Add the thyme, juniper berries some Maldon salt and pepper corns and grind with a mortar and pestle.  Mix the grind into the butter, warmed slightly in the microwave if necessary.  Smear the butter generously over the skin of the partridge.  
  • Step 2 Stretch the bacon with the back of a knife to thin it and make it longer and wider.  Wrap these over the breast of the partridge.  Pancetta can be used in the same way. Place the birds in the roasting pan together with a handful of lardons.
  • Step 3 Slice the pear into 4 long slices and de-core.  Toss in some lemon juice.  Add these to a separate pan and lightly sauté in the remains of the herb butter and a little rapeseed oil.  When lightly coloured add to the roasting pan.
  • Step 4 Set up the Big Green Egg for indirect cooking and bring to a temperature of 200C.  Put the roasting pan on top of the cooking grill, close the EGG and roast for 15 minutes.  
  • Step 5 Whilst the birds are cooking fry 2 slices of rye bread in the pan with the pear and butter sauté juices.  Place to one side.
  • Step 6 After 15 minutes remove the bacon from the partridge and slip into the side of the roasting dish.  Turn the birds over so the breasts can be caramelised on the pan directly.  Turn over the pear slices to caramelise both sides.
  • Step 7 Once the birds have been roasted for a full 30 minutes and the core temperature has reached 74C remove from the pan, place on the fried rye bread and dress with the bacon.  Allow to rest on the fried bread in a warm oven (50C).  
  • Step 8 Whilst the birds are resting put the roasting pan on the hob and deglaze with a large splash of white wine.  Boil off the alcohol and add a large spoon of sage jelly and stir this through to make a rich ‘jus’.  
  • Step 9 Serve the partridge on the fried bread with the caramelised pears and pour over the sage and white whine jus.

 

Venison, Chestnut and Porcini Casserole

Venison, Chestnut and Porcini Casserole

Venison is such a lovely meat to casserole on the Big Green Egg.  The EGG seems to overcome that one problem you can have with venison – its tendency to dry out.  To be able to combine this with a seasonal ‘bounty crop’ was just too good a chance to miss.  We had been given some beautiful cubed venison which seemed to contain a mix of the more obvious stewing pieces of venison with some of the more tender braising cuts.  Unfortunately, this was all the information we had, nor did we know from which type of deer the venison came.  In reality any venison listed for braising or casseroling would be fine.  The most likely source would be shoulder venison.  We also had some  fresh chestnuts that we had picked when walking in Italy and had brought back to the UK in our cool box!  We also used our own dried porcini mushrooms that we had dried when in Italy which made the dish very special for us.

Preparation was relatively simple and was done on the stove top – but could have been completed on the EGG if it hadn’t been raining so heavily.  The mushrooms were covered in cold water and left for 5 mins.  This first water was poured away to remove any debris and then they were covered again with around 300ml of just boiled water and left for 20 mins.  Meanwhile our Dutch oven was heated and a little oil added, followed by the cubed pancetta and a couple of bay leaves.  We were using some homemade pancetta, but shop bought would work equally well. Once the pancetta pieces were lightly coloured and some of their fat had been rendered they were removed from the pan and set aside in a bowl.

The venison was then lightly floured with a seasoned flour and fried off in batches in the Dutch oven.  It is important to fry them until each piece takes on some colour.  These were then set aside too.  Then into the pan we added the roughly chopped onion and as soon as that was taking on some colour the chopped garlic followed by the carrots and finally the celery.  Usually in a dish like this we would chop the vegetables finely – but on this occasion we wanted a combination of finely chopped for flavour and coarsely chopped for texture and visual appeal.  These were all stirred through the oils to lightly sauté.  The herbs and spices were then added and cooked for around 15 mins in total.  It may be necessary to add a little more oil at this stage.   The tomato puree and some red wine were then added and the heat on the Dutch oven turned up to deglaze the pan.  In the absence of any juniper berries a slug of gin was also included.  Once the pan was deglazed the venison and pancetta were reintroduced together with the rehydrated porcini (chopped if too large.)

Finally the mix of beef and chicken stock, together with the porcini soaking liquor was added and the whole pan was brought up to a simmer.

The uncovered Dutch oven was put into the large BGE set up for indirect cooking at around 110-120C for around 2 hours (1.5-3hr depending on the toughness of the meat).  

Around 30 mins from the end of the cooking 2 large handfuls of cooked chestnuts (these had been boiled and peeled) were added together with a tablespoon of redcurrant jelly.

 

Venison chestnut and Porcini Casserole

November 25, 2019
: 6
: 40 min
: Straightforward

A venison casserole enhanced with the autumnal tastes of chestnuts and porcini mushrooms

By:

Ingredients
  • 25g dried porcini mushrooms
  • 1 tbsp olive oil
  • 100g pancetta (or smoked bacon) lardons
  • 1kg venison shoulder, cut into 2-3cm dice
  • 1-2 tbsp flour
  • 1 onion, finely chopped
  • 3 celery sticks, coarsely and finely chopped
  • 2 large carrots, coarsely and finely chopped
  • A sprig of thyme
  • 1 bay leaf
  • A pinch of ground cloves
  • A pinch of ground nutmeg
  • 1 tbsp tomato puree
  • 200ml red wine
  • 200ml of mixed chicken and beef stock ! Suggest one stockpot of each
  • 1 tablespoon recurrant jelly
  • 1 tbsp butter
  • 2 large handfuls or 1 pack of cooked chestnuts added near the end
  • 400g mushrooms sliced added at the end
  • 2 tbsp parsley, chopped
  • Salt and black pepper
Directions
  • Step 1 Cover the mushrooms with cold water and leave for 5 mins. Pour away this first water. Cover again with around 300ml of just boiled water and leave for 20 mins.  
  • Step 2 Heat the Dutch oven and add a little oil followed by the cubed pancetta and a couple of bay leaves. Once the pancetta pieces are lightly coloured and some of their fat has been rendered remove from the pan and set aside in a bowl.
  • Step 3 Flour the venison with flour lightly seasoned with salt and pepper and fry off in batches in the Dutch oven till the meat takes on some colour. Set aside.  
  • Step 4 Add the roughly chopped onion to the pan and as soon as that was taking on some colour add the chopped garlic followed by the carrots and finally the celery.  Stir through the oil to lightly sauté.  
  • Step 5 Add the herbs and spices and cook for around 15 mins in total.  It is may be necessary to add a little more oil at this stage.  
  • Step 6 Add the tomato puree and some red wine and increase the heat on the Dutch to deglaze the pan.  In the absence of any juniper berries add a slug of gin.  
  • Step 7 Once the pan is deglazed reintroduce the venison and pancetta together with the rehydrated porcini (chopped if too large).  Add the mix of beef and chicken stock together with the porcini soaking liquor and bring to a simmer.
  • Step 8 Put the uncovered Dutch in the large BGE set up for indirect cooking at around 110-120C for around 2 hours (1.5-3hr depending on the toughness of the meat). When within about 30 mins of the end of the cooking add the cooked chestnuts and a tablespoon of redcurrant jelly.  Heat some butter in a large frying pan and cook the chopped fresh mushrooms until they start to wilt. Season well and cook until they take on some colour then tip into the venison pan and stir through.
  • Step 9 Taste and adjust the seasoning if necessary. If the casserole is too fluid – mix a little cornflour in cold water and add some of the stock to this and then stir through the casserole and cook for 10 mins more. Serve with mashed potatoes and add some freshly chopped parsley
Italian Pork, Chicken and Chestnut Terrine – variations on an Autumn theme!

Italian Pork, Chicken and Chestnut Terrine – variations on an Autumn theme!

This is a very short follow up on the Autumn Pork and Chestnut Terrine blog from a few weeks ago which you can find here.  This was largely the same recipe and so we will not repeat that here.  The differences were simple and largely for visual appeal.  Instead of confining the pancetta lardons to a layer in the middle of the terrine, these were mixed into the terrine mixture.  Their place was taken by a thin layer of chicken breast.  This had been cut off some chicken we were going to eat that evening.  On top of the chicken layer we added a more substantial layer of the boiled chestnuts.

The final difference was that we bought enough pancetta slices this time to cover the whole terrine!  In the UK if I buy pancetta it is usually cut a little thicker than we find in Italy.  We therefore tend to stretch it and thin it a little by running the back of a knife along its length. There was no need to do that with the thinner pancetta.

We have also been asked what we would use instead of the Tuscan sausages when we cook this in the UK.  The answer is quite simple in that these Tuscan sausages are just minced pork (a mixture of shoulder and belly usually) with a generous dose of salt and pepper.  So in the UK minced pork bought from a butcher or pork minced at home.  The only point to watch is that Italian pork tends to be more fatty than the pork we have become used to in the UK.  It is this that gives it its special taste.   So if you are trying to recreate this don’t stint on the pork fat.  Indeed, if you get the chance (in the UK) add a little more!

As the sausages in Tuscany are already seasoned we have needed to add less salt and pepper to the overall mix. If using minced pork you will need to add more.  If in doubt – fry a little of the mix off, let it cool well and taste and adjust the seasoning as necessary.  Alter the overall amounts of the ingredients to suit the size of your terrine.  If you keep the proportions similar to this you won’t go far wrong.

 

For the Original recipe: – Click here

 

 

Sautéed Potatoes with Onion, Garlic Rosemary and Peas

Sautéed Potatoes with Onion, Garlic Rosemary and Peas

Sometimes it is the simplest of dishes that give the most satisfaction.  This is very much one of those dishes!  It is hard to better simple roast potatoes – but this is a dish that does that!.  Indeed it would be a lovely simple supper dish in its own right!  This is a sautéed potato dish with onions, garlic, rosemary and peas.  The secret is to hold your nerve and cook it for (more…)

Slow roasted caramelised fennel – latest reflections

Slow roasted caramelised fennel – latest reflections

We have returned to this dish so often – in so many ways it has been the ‘go to’ dish of the summer!  It has also been popular with friends who have adopted the dish and have added it to their own regular cooking repertoire.  It is incredibly versatile and so easy to cook too! – see original post with recipe here

The transformation of a simple fennel bulb and a handful of small tomatoes requires no more than some heat and a heavy metal surface on which to allow the caramelising process to occur.  To balance the dish, a little salt and pepper, perhaps a teaspoon of fennel seeds and some rapeseed oil – let the magic begin!

Whilst you could do this dish in a domestic oven it is perfectly suited to Kamado cooking with a combination of bottom heat and oven cooking.

We have served it as a Tapas, as an amuse bouche, with flaked parmesan, with fish, with steak, with pork………………..

The only decision making you need is how caramelised you want to make it.  On one occasion we left it, as we thought, too long, and if anything it was better still …………….. this is just a dish that keeps on giving!!!

 

Try your own twist on how you serve it, but remember to share your best ideas with us here!

 

original post with recipe here

 

 

 

Fried liver duo with black olives

Fried liver duo with black olives

Having been pleased at the outcome of our fried and grilled calves liver recipe, I wanted to go back and try the more conventional approach.  We had reverted to grilling the meat after initial frying as the temperature of our plancha/pan had really not been hot enough when we added the liver. The situation had been made worse because (more…)

Another seasonal special – fried Mazze di Tamburo (Parasol mushrooms)

Another seasonal special – fried Mazze di Tamburo (Parasol mushrooms)

When we were in Italy we were very fortunate to be given some Mazze di Tamburo (Parasol mushrooms).  These were found in the local chestnut groves and although we had seen them growing, our knowledge of wild mushrooms is such that unless we are with someone who clearly knows what they are doing – we leave them well alone!  We can buy our fungi in the local vegetable shop (these will almost always have been found by local people who actually know that what they are picking is safe!).  These however were a gift from someone we trusted and this made them all the better! (more…)