This is probably the most terrifying piece of charcuterie I've attempted. Pancetta and pastrami is fine; the cuts of meat I used were small and relatively inexpensive. The haunch of venison I've used for this cost £30 from the local farmers market.
Thursday, 19 March 2015
Wednesday, 11 March 2015
Traditionally, pastrami is made using beef but, when I was looking for the meat to make it with, duck stuck out as something a bit more unusual and exciting. I wanted to go for a Chinese-style flavouring, so in the brine I used spices that would mirror those in Chinese cuisine. The chilli doesn't come through that well, so if you want a bit of heat in there I'd recommend to try adding some dried chilli flakes to the spice rub on the outside... just be careful of how much you use.
Monday, 17 November 2014
Tuesday, 11 November 2014
Sunday, 27 July 2014
The last couple of weekends have been quite odd, as Billy has been working night shifts and sleeps through most of the day. So, I've been trying to keep myself entertained. I'm quite lucky to live so close to the coast and on Saturday I went down to the beach to catch a bit of sun and then wandered up to The Bandstand, where live music was put on.