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Steak Tartare A simple, nutrient dense meal! Ingredients best quality grass fed beef fillet (allow 125 to 150 grams per person) egg yolk (1 per person), use only the freshest, best quality eggs, preferably pastured seasonings spanish onions (finally chopped) salted capers (rinsed and chopped) gherkins (I used my own lacto fermented cucumbers) flat leaf Read More…
Posted in: General, Meat, Recipes.
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Country Style Pork Terrine (adapted from: Fat: An Appreciation of a Misunderstood Ingredient, With Recipes) Ingredients 400 gm pork shoulder, ground 400 gm skinless pork belly, ground 300 gm pork liver, ground 12 rindless bacon rasher 2 tbs lard 4 shallots or 1 small onion, thinly sliced 2 cloves garlic, peeled and finely chopped 1/2 Read More…
Posted in: Meat, offals, Recipes. Print This Post
I use the leftover venison mixture for the meatball to make this eggplant stack, our version of a “hamburger”. Ingredients Venison mixture, make into 4 patties 1 large eggplant, cut into 6 round slices 4 slices of mozzarella cheese lacto-fermented ginger carrots, beets or sauerkraut Method Preheat the oven grill to medium-high. On the stove-top, Read More…
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I have always eaten venison or deer meat in restaurants but have never cooked it myself. When I spotted venison for sale at the local market recently, I bought some mince. I made 2 recipes with it – venison meatballs and an eggplant stack. As it is quite a lean meat, it will be ideal Read More…
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Cleaning out my freezer the other day I found 1 ox-tongue, 2 lamb tongues, a pig ear, 2 lamb hearts and other odd bits. After brining them for a few days, they were slow cooked in an aromatic broth for a few hours until tender. With the tongues I simply pressed them in a dish Read More…
Posted in: Meat, nose to tail, offals, Recipes. Print This Post
I have always wanted to make my own bacon and I finally did. The process of curing bacon is really simple and the end result is well worth the effort. I will be having more fun in the kitchen experimenting with different flavourings, so watch out for more posts on this subject. . Home Cured Read More…
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This sauce is easy and quick to make. The 2 basic ingredients you need are avocado and lemon juice. Put into a blender, season with some salt and pepper and there you have it. A delicious sauce to liven up your salad, chicken, seafood, etc…. You can make it creamier by adding cream, creme fraiche, Read More…
Posted in: Breads & Crackers, Condiments, Curries, dressings, Educational Video, Fish & Seafood, General, Meat, Pasta, Noodle & Rice, Recipes, Salad, Sauce, Soups, Sourdough, Spiced Kitchen. Print This Post
Posted in: Breads & Crackers, Condiments, Curries, dressings, Educational Video, Fish & Seafood, General, Meat, Pasta, Noodle & Rice, Recipes, Salad, Sauce, Soups, Sourdough, Spiced Kitchen. Print This Post
Wishing each and everyone a Very Happy and Blessed New Year! Having been away for nearly 4 months, regular postings has not happened as I hope. The whole month of January will take me away from home again, so I will most likely be posting from February onwards. I would like share with you a Read More…
Posted in: Breads & Crackers, Condiments, Curries, dressings, Educational Video, Fish & Seafood, General, Meat, Pasta, Noodle & Rice, Recipes, Salad, Sauce, Soups, Sourdough, Spiced Kitchen. Print This Post
Beef, Mushroom & Guinness Stew (inspired by a recipe for Beef, Mushroom & Guinness Pie in Gourmet Traveller) Serves 2 Ingredients 60 gm Butter 1 onion, peeled and sliced 2 cloves garlic – finely chopped 500 gms stewing beef, cut into cubes 100 gm mushrooms, quartered 2 tbsp arrowroot flour 250 ml beef stock 200 Read More…
Posted in: Breads & Crackers, Condiments, Curries, dressings, Educational Video, Fish & Seafood, General, Meat, Pasta, Noodle & Rice, Recipes, Salad, Sauce, Soups, Sourdough, Spiced Kitchen. Print This Post