So much life and beauty in the garden.
We’re making our first attempt at curing hams. There are 3 stages to the process. The first stage to submerge the whole of the back leg in brine for a week to 10 days. The brine is a sweet one which includes salt, sugar and saltpeter. The room should be about 8 degrees centigrade.
After the 10 days, we washed the hams thoroughly to get rid of all the salt and hung them up to dry. It is very important that they are totally dry. The saltpeter has been absorbed by the meat and now they are now in a fridge to ‘equlaise’. This means that in the next 12 days the saltpeter will continue to cure the meat.
Watch this space for stage 3….
Recipe Chicken Liver Pate
This is a recipe from one of our guests, Julie, who stayed in the eco guesthouse last summer. I didn’t realise it was so easy to make pate.
8oz chicken livers
1/2 tsp savory or thyme
1/2 tsp nutmeg or mace
4 cloves crushed garlic
Fry livers in 1oz butter. When tender, mince them.
Melt 5oz butter in pan and pour into liver. Add brandy and 2oz butter. Pour some brandy into pan to rinse out yummy stuff and add to livers.
Put into a ceramic pot with lid and smooth over.
Melt 2oz butter and our over pate. Leave for 2-3 days before eating.
This is another delicious recipe from our friend Toi. A great way to use your baby onions and is delcious with cheese or cold meats. Very rich and lots of flavours.
750g of baby onions
50ml water, 50g honey , 50g brown sugar, 100ml sweet white wine, 100ml balsamic vinegar, 70ml olive oil, 3tbsp tomato paste, 1/2 teasp cumin, pinch cinnamon, 2 cloves powdered, salt, pepper
Peel onions and sautee in olive oil until golden brown. Add remaining ingredients.
Mix well and cook, covered on very low heat for 1 and 1/2 hours.
I didn’t bother jarring it but it kept in a container in the fridge for a couple of months.
Organic Pork Sausage Making
2lbs lean pork
1lb fat pork
1/2 oz pepper, pinch of nutmeg
1/4 oz sage
Mix the breadcrumbs with the meat and mince all together in your big old hand mincer.
Add seasoning and put through the mincer again. This meat can be frozen as is.
To make sausages, you’ll need either synthetic skins which you can buy on the internet. If you can get them, it is best to use pigs’ intestines which are scraped and washed. They are much more pliable and easier to work with.
Replace your mincer attachment with your sausage funnel. Fasten your sausage skins (a 2-3 metre length) onto the end of the funnel and push the whole length onto the nozzle.
Tie a knot at the other end. Stuff the sausage and herb mix in the top and gently begin to turn the handle of the mincer. Keep adding your sausage mix. When your sausage meat has run out, stuff a bit of bread into the top of the mincer to force through the last of the meat.
Tie a knot in the end of the length of casing and twist into sausage lengths.
Make a yummy sausage sandwich!