It's that time of year now when our eating habits are changing by following the seasons and that season being Autumn is now supplying much game including venison.
This Christmas I've told myself to have some venison for my main meal and having seen how www.wildmeat.co.uk make their Venison Wellington with a Duxelles pate, I know where I'm getting my Christmas meal from.
Tuesday, 13 September 2011
As the summers country shows come to an end for this season, then consider visiting your local livestock auction in a town near you.
Posted by Marc Frederic at 13:33
Sunday, 4 September 2011
Autumn is now upon us and it will be soon time to forage the fields for the bountiful larder that awaits us, if you are lucky enough, you may find some field mushrooms. Here are some ideas as you see what I did with mine.
On this mushroom I again cut a cross in a slice of pork salami, then placed that onto the mushroom before applying a smooth pork liver pate on top.
This last mushroom I used the following, firstly the chorizo, then the black pudding with a pork and herb forcemeat on top.
Any of these filling types can then be either oven baked as they are or better still wrap them in puff pastry and cook them encroute.
I am aware these fillings are a little basic and maybe clumsy, however they are fun to make and they taste amazing.
Come on guys, allow yourself some fun and go foraging, it's free and who knows you might find some field mushrooms just like these. Do remember if in doubt about anything you find, leave it!
Posted by Marc Frederic at 18:00
Saturday, 3 September 2011
When I was recently in Germany, I found myself wandering around a flea-market in Hannover. To my surprise I came across a German cook book dated 1800 and all written in old German, why was it surprising you may ask! Well this book titled "Neues Hannoverisches Kochbuch" loosely translated as a New Cook Book of Hannover. This book had in it some interesting recipes including recipes from foreign regions including an English sausage recipe, not what I expected from a book of that time era.
Soak old stale bread in milk
1lb Almonds toasted and ground fine
Caneel (translation required)
1/2lb Belly pork (ground)
Mix all the ingredients together and fill your skins before poaching in half milk and half water then brown in a skillet to finish.
Posted by Marc Frederic at 11:46