recipes for web site

[Shaun]

Fatman
I've got Hugh Fernley Whittingstall's cook on the wild side. Would kindly forward any recipies that you require. Maybe the Rook pie or woodlice omelette.






SHAUN.

[Fatman]

Hi Shaun

Rook pie I'm familiar with, but woodlice omelette your kidding right?

[Spuddy]

Woodlice omelette?
I might have to try it to believe it.
The British Army/Royal Marines survival training "worm omelette" is actually quite patalable (once you get used to the idea) so I can't see it being too different (apart from the crunchy bits!!)

[Shaun]

I remember watching the programme when he cooked it he said they taste like shrimps. personally wont be trying it i'm a bit of a wimp with stuff like that.







SHAUN

[Franco]

Going off on a bit of a tangent... where my dad is from in sardinia they have a cheese, a type of pecorino made with ewe's milk that has small maggots added to it, once the maggots have been in the cheese for a while you take the maggots out and eat them, Ive tried it once and if you try not to think what you are eating they actually taste pretty good!

[Franco]

Fatman,
When I go and vist relatives in Sardinia we often have roast suckling pig done outside, have you try to hog roast a suckling pig or are they too small?

I am planning to try one next week at a barbecue if the weather is ok

[Fatman]

Suckling pigs are great , but can cost as much as a 120lb dead weight pig which I normally used,unless you breed your own.I usually paid appx 60/70 pence per lb depending on the source.A tip is have a good pair of scissors to cut the crackling, as knives are difficult to use for that job.

The most pigs I roasted in one weekend was 22, I look back now and think how the hell I managed.

Anyway you have a great time with your suckler, try it with ciabatta bread rolls as this will raise the quality, hmmm I can taste it now.

Regards

Fatman

[Fatman]

Does anyone have a really simple recipe for curing a Ham? nothing technical or complicated , one to use as a base.

Wet or Dry

Regards

Fatman

[Spuddy]

3 Gallons ice cold water
6oz salt (preferably iodine free or unrefined)
6oz cure No. 1 (same stuff Franco sells)
1 level tbsp ground white pepper
20 bayleaves or 1tbsp ground bayleaf
1 tbsp ground cloves
3oz brown sugar or replace 3 pints of the water with 3 pints coca cola (not diet) - I prefer the coke, trust me it works!!

This should make enough brine for a whole ham.
I use a food grade plastic container (don't use metal)
leave to cure in a fridge for 14 days turning daily.
When the cure is finished drain and dry the ham thoroughly.

[Shaun]

and add a couple of woodlice and we are back on track

[Spuddy]

I'd give them a try but I don't fancy wasting 24 hours or so peeling the little buggers!!

[Franco]

The first recipe is online, congratulations fatman!

http://www.sausagemaking.org/acatalog/Recipes.html


come on you lot give me some more

[Fatman]

thank's for the recipe spuddy, I'll give it a try!

Could you tell me when and what is Gammon, I mean, as I think about it is it A slice of ham or is it from the shoulder?

[Spuddy]

Gammon is the term used for the cured meat of the upper part of the hind legs i.e the thighs of the pig.

[Fatman]

Spuddy

Cheers for the explanation, just to expand am I right in thinking in order to obtain several slices of Gammon , first cure Ham having deboned it first when cured,then take what you want as Gammon???