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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. |
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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. All good. |
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