Here is how the wild boar ended up. I braised it in wine, garlic, fennel, herbs for several hours. Then shredded it.
I saved the cooking liquor/juices along with the onions from the roasting tray. Crushed them with some chopped tomatoes and added some green peppercorns and some basil to make the sauce.
Thus creating my ragu of wild boar. Very meaty. Very delicious. Finished with flat leaf parsley and Pecorino cheese.
I will update this with a recipe as soon as I get a bit more time. If you want to have a go at making these, then I can tell you that I started with my Salmon Burger mix, which is Salmon, egg whites, chopped shallots, dill, black pepper and lemon zest. I added some smoked salmon trimmings to this.
I then pulsed it all together in a robo-coupe (Food processor). This mix is then wrapped around a coddled egg (Boiled for 2 minutes, rest in the water for 8 minutes).
Finally I rolled them in flour, whisked egg and then breadcrumbs.
To cook, they were deep fried for 4 minutes at 180 degrees. Then into an oven for another 4 minutes. Although these timings are not 100% accurate just a guide.
I hope to have these on the menu at the weekend as part of the Burn's night menu.
What do you think? Comment below...
Here is a new recipe. This my new vegetable Tagine. It can be made with any vegetable really. This version was made with onions, peppers, garlic, courgette and roasted aubergine.
Put all this in a casserole dish and stir in a few generous dollops of tomato puree. Then add the desired amount of harissa paste, Chopped dates, chopped tomatoes and then a good glug of sweet cider. This can be seasoned with salt, pepper and some vegetable bouillon powder.
There should be enough sauce in the dish to coat all the vegetables. Shove the whole thing in the oven for at least an hour, maybe two. It's one of those dishes which you cant really over cook. It should be a sticky, spicy melange of vegetable.
Serve with rice or couscous and a little salad. Pita bread works too.
Another dish here. Ready for the Seafood and fizz weekend at the Greyhound Pub. I just wanted to change things up a bit from the traditional Dressed crab, coleslaw and lettuce.
I made the slaw with red cabbage, red onion, red wine vinegar and olive oil. Garnished with Pea shoots, radish and sun blushed tomatoes.
The guacamole is just Avocado, lime, Bajan hot pepper sauce and salt n pepper.
This happened. With the Greyhound Pub Fish and fizz weekend coming up, I finally got to make this burger. Inspired by a chat with a mate few weeks back. We have a salmon burger in a squid in burger bun. Will hopefully be served with battered squid rings. It is still a working process, sop bear with me. These are the rare fun moments as a chef.
I'll put up the full recipe soon......maybe.
I've been craving cherry pie for ages. A guilty childhood pleasure. Now I was a bit cheeky as I found some pastry in the fridge which the wife had bought. Used that for the base. Two tins of cherry pie filling inside.
Now the topping. My eldest son does not eat dairy. The pastry I'd already used was dairy free, but was now all gone. So I made a crumble topping using flour, dairy free yoghurt, olive oil and sugar. In his words...."that's peng!" (Means good)
An improvised dinner tonight. Roasted sweet potato, red peppers and feta cheese all mixed together with some wholemeal pasta.
Once again it was bloody lush. By lush, I mean that the kids actually ate it. They are my toughest clients.
The sweet potatoes were roasted whole, skin on, with a little extra virgin olive oil, salt and black pepper. Once cooked, I allowed them to cool a little then peeled them. Chopped them up a bit and then mixed with the drained pasta and the other bits. The roasted peppers were from a jar by the way.
If you like what I'm doing then please donate to my wine fund. It keeps me motivated!!
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