What i found on my door step

All other recipes including your personal favourite and any seasonal tips to share

What i found on my door step

Postby this41uk » Sat Nov 24, 2007 9:15 pm

Hi

I got home at teatime and found a big blue bag with 2 pig�s heads in it :shock: :shock: courtesy of a friend who had said pigs slaughtered this week.

Well I set about carving the heads up and have removed all the meat got rid of the glandy bits and now have 2 large bowls 1 of meat and 1 of fat and skin.

Right the point of all this. What can I do make with this large windfall?

Oh I've got the tongues as well.


Tim
Old and Confused but Still a Happy Camper
User avatar
this41uk
Registered Member
 
Posts: 138
Joined: Sun Sep 17, 2006 7:27 pm
Location: West Yorkshire

Postby harterz » Sat Nov 24, 2007 9:48 pm

Braces of pheasant on the front door handle, horse's head in the bed, but pigs' heads in a blue bag?????

The obvious, I guess, would be to make brawn, but how about brining the cheeks and then simmering slowly till really tender. Then eat hot or cold with a chilli dipping sauce.

The Spanish know a thin or two about what to do with the ears as well. mmmmm.


harterz
Searching for a suitably pithy footnote.
harterz
Registered Member
 
Posts: 74
Joined: Tue May 08, 2007 10:51 am
Location: Lincolnshire

Postby this41uk » Sat Nov 24, 2007 11:33 pm

Are well theres the thing they had no ears
Old and Confused but Still a Happy Camper
User avatar
this41uk
Registered Member
 
Posts: 138
Joined: Sun Sep 17, 2006 7:27 pm
Location: West Yorkshire

Postby saucisson » Sat Nov 24, 2007 11:51 pm

Ears are the best bit, apparently :D

Dave
User avatar
saucisson
Site Admin
 
Posts: 6851
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby aris » Sun Nov 25, 2007 12:23 am

Pork cheek can be cured into Guancale - an italian delicacy. I have some in my fridge an Italian collegue brought back for me from Italy.
aris
Site Admin
 
Posts: 1875
Joined: Fri Jul 16, 2004 12:36 pm
Location: UK

Postby mother hen again » Sun Nov 25, 2007 9:53 am

My two German Shepherds love pigs ears......mmmm
mother hen again
Registered Member
 
Posts: 80
Joined: Wed Sep 12, 2007 10:35 am
Location: Somerset

Postby jenny_haddow » Sun Nov 25, 2007 2:10 pm

They're a major ingredient in feijoada completa, along with the tails. Its a regular Saturday afternoon blow out in Brazil, and an intriguing dish to make.
User avatar
jenny_haddow
Registered Member
 
Posts: 1331
Joined: Thu Mar 30, 2006 7:54 am
Location: Cambridgeshire and France

Postby robbie » Sun Nov 25, 2007 5:07 pm

mother hen again wrote:My two German Shepherds love pigs ears......mmmm


Yes, my three dogs love the ears as well, and any thing else that's left over, and there's plenty at this time of year!,
"Left on the door step items" here, never ceases to amaze me, my hunter always leaves a bag of venison, and also this year he left 5 Canada geese as well.
The trapper come during the winter, he brings a bag of fresh rabbits, last year he offered a beaver!, apparently they taste really good... but I gave it a miss.

It can get worse though, I run a small horse rescue and have a friend with a much bigger set up, couple of years a go someone left a horse tied to her front gate!

Robbie
robbie
Registered Member
 
Posts: 21
Joined: Wed Nov 14, 2007 4:52 pm
Location: Newfoundland Canada

Postby georgebaker » Wed Nov 28, 2007 4:21 pm

Hi

The trapper come during the winter, he brings a bag of fresh rabbits, last year he offered a beaver!, apparently they taste really good... but I gave it a miss.


I was offered a choice of farmed or wild rabbit on Sunday but did not take up either offer. Afterwards my wife told me I should have bought some rabbit (now she tells me) but I did not because
* freezer full
* I don't know which is better. any comments

George
User avatar
georgebaker
Registered Member
 
Posts: 323
Joined: Mon Jan 30, 2006 9:24 pm
Location: Manchester

Postby Oddley » Wed Nov 28, 2007 5:09 pm

I used to do a lot of shooting a good few years ago, and definatly wild rabbit is best. Funny thing is, the best wild rabbit I've ever had was from colchester where my shoot was.
Being right, only comes from being wrong.
User avatar
Oddley
Registered Member
 
Posts: 2250
Joined: Sun Oct 03, 2004 10:58 pm
Location: Lost Dazed and Confused

Postby robbie » Wed Nov 28, 2007 5:19 pm

Hi George,

All our rabbits are trapped in the winter, they're caught in the forest, not much grazing land around here, so they tend to be smaller than farm raised rabbits, and they have a stronger flavor we find.

As we grow all our own meat now, we tend to stay away from non organic products, but we are spoiled now, having so much meat available makes us choosy, so I'd go for the wild rabbits if I were you.

This morning I had an 8 point buck cleaning up the left over horse feed,
I left him to enjoy his meal...yes My 3 freezers are full also.

Robbie.
robbie
Registered Member
 
Posts: 21
Joined: Wed Nov 14, 2007 4:52 pm
Location: Newfoundland Canada

Okinawan Mimiga

Postby Dazzajapan » Fri Jul 03, 2009 7:29 am

is nice..slivered pig's ears.
Dazzajapan
Registered Member
 
Posts: 37
Joined: Tue Jun 30, 2009 12:54 am
Location: Osaka,Japan

Postby JamesCraig » Sat Jul 04, 2009 11:53 am

What can I do make with this large windfall?


I'd have turned them into brawn.
JamesCraig
Registered Member
 
Posts: 19
Joined: Sat Nov 15, 2008 6:06 am
Location: Australia

Postby Wal Footrot » Sun Jul 05, 2009 1:36 am

I did see pig cheeks and other bits of the pig head in a saveloy recipe I found but brawn is the most obvious.
Wal Footrot
User avatar
Wal Footrot
Registered Member
 
Posts: 162
Joined: Mon Nov 06, 2006 10:38 am
Location: Gold Coast Australia

Postby Ianinfrance » Sun Jul 05, 2009 9:25 am

Apart from brawn, which doesn't quite rock my boat, I think that if the proportions of fat to meat are right for it, then what I've done (following Grigson, I think) that sausages are the perfect use for them. Sorry to be boring.
All the best - Ian
"The Earth is degenerating today. Bribery and corruption abound. Children no longer obey their parents, every man wants to write a book, and it is evident that the end of the world is fast approaching." c. 2800 BC
Ianinfrance
Registered Member
 
Posts: 730
Joined: Sun Oct 22, 2006 4:24 pm
Location: Forgès, France

Next

Return to Cookery in general

Who is online

Users browsing this forum: No registered users and 5 guests