Sunday, 30 September 2007

Another Daring Dough

September '07 Daring Bakers Challenge...

I wonder how many of us will come up with the title... Another Daring Dough?

We loved these Cinnamon Swirls, Cinnamon Buns, Cinnamobunlicious! (one 6 year old suggestion) call them whatever you like. I will make them again and again. Huge thanks to Marce, the Daring Bakers host for this month. It was an excellent choice. Not sure my thighs are going to thank you though!
The dough was easy to put together. The KitchenAid made it even easier of course, and the mechanics didn't seem to struggle as some people said theirs did. I added quite a bit more flour to get the right consistency. I thought it was all going a little too easy... Oiled the bowl and plopped my dough in.

Some people had reported serious rising, a couple of people had reported it taking a long time to rise. After one hour it hadn't moved. So I put the heating on. At one and a half hours it had still hardly moved, so I put the oven on with the door open and sat the bowl on top of a stool infront of the open oven.... My eco friendliness down the pan in an instant! Even the worms in the wormery quivered at this one. But you can't call yourself a Daring Baker and then fail at that stage. The dough had to rise and rise it did... a little bit!

I rolled the dough out in 2 batches, it felt really smooth and it was easy sprinkling the cinnamon sugar over and then rolling the cigar shape. Cut into pieces I then placed them on the baking trays, a mistake, I forgot to line the trays with baking paper so I took the rolls off and lined the trays, put the rolls back on the trays and baked.

I checked them after 20 minutes and thought they were done but when I took them out of the oven the underneath wasn't done so I turned them over and baked for another 6-7 minutes. Took them out turned them back the way they had been originally.

Made the icing and waited until I could drizzle. I drizzled once and we all had a taste. I then drizzled some more and we had another taste. I then did one final drizzle so there wasn't much excess left of the delicious lemony icing that other people also reported.... Yummmski! Delicioso! Fantastico! Mummy - you are the best cook in the World! All things I heard after these wonderful Cinnamon Buns were consumed.

Check out the Daring Bakers blogroll for links to all the other Daring Bakers and see what they made of this month's challenge.

p.s. Don't know about anyone else but I learned from this that cinnamon buns are easy peasy to make and why I've been buying them from the bakery (loving them) for all these years when I could have been making my own is beyond me!!

Wednesday, 26 September 2007

Little Foodies Japan - Ginger pork and Sushi

Buta no shogayaki with Kimpira - Ginger pork with sauteed green beans (we had broccoli too). This was absolutely delicious and as Hubby had to come home early to take the cat to the vet (long story) we were all able to have dinner together. We all had seconds!

There are a few versions of these dishes, but we decided to do our own take on these two from The World Cook Book Collection - Japan. It's part of a collection of books sold in conjunction with The Times newspaper back in 2005. I never saw the series then but found it in a discount bookshop a month or so ago, and knew we would be doing Japan at some stage. It cost me the grand sum of £1.00 and for the above meal alone it was worth it.

Ginger Pork
1 large pork loin, very, very thinly sliced (I must get some new knives!)
1 thumb size piece of fresh ginger, finely grated (I used a microplane)
4 tablespoons of soy sauce
2 cloves of garlic, peeled and bashed about a little (This wasn't in the recipe but we wanted garlic!)

Mix the soy sauce, ginger and garlic - pour over the sliced pork. Mix it up and let is sit for 15 minutes. Heat a tablespoon of oil in a frying pan and then tip the pork and the juices into the frying pan. Lay the pork pieces out flat and turn after a few minutes. Cook through. Because it is so finely sliced it shouldn't take long to cook. Serve with rice (we used sushi rice, prepare and cook as per instructions on the packet) and the green beans and broccoli below.

Sauteed green beans and broccoli
1 large bag of green beans, cleaned and trimmed
We also used broccoli spears
2 tablespoons of sunflower or vegetable oil
2 tablespoons sake
2 tablespoons soy sauce
1 tablespoon sugar

Mix the sake, soy sauce and sugar, stir until the sugar dissolves.
Gently saute the green beans and broccoli for 2-3 minutes.
Turn the heat up and add the sake and soy mix. Let it bubble for a minute then add half a cup of water. Put a lid on and let it bubble away for approximately 4-5 minutes.

Children can make sushi...

Our first attempt at making sushi wasn't as adventurous or neat as the shop bought supermarket variety - see below. But it was fun!The boys have both tried sushi before. Little will eat it sometimes, Small has never liked it! They seem to like the rice and the other bits but they don't like the seaweed wrapper. It was fun to try and make our own but I was the only one who liked the taste. In the end we only did the fish sticks sort as they didn't want to waste the smoked salmon. Little struggled with rolling it so I didn't get Small to attempt it (you have to manage expectations when cooking with children). I let him play with some sticky rice and bits and pieces though - I'm still finding bits of rice all over the house this morning. We might attempt making some more but with the egg wrappers or toasted sesame seeds around the outside.

Sunday, 23 September 2007

Little Foodies Japan

Chicken Ramen

I mentioned that our next virtual visit was going to be Japan. We started today with chicken ramen for lunch, the recipe followed almost exactly from the Wagamama Cookbook (pg 68). It's a really simple dish using sliced chicken breasts, noodles, stock, pak choi or seasonal greens, tinned bamboo shoots and spring onions. It's great for children as nothing is over powering, it's just a good noodle soup. I admit that I have to add something to mine once it is served as I like LOTS of flavour. If you're interested in quick, fast food that's healthy then I'd urge you to get the book. I think I would happily eat everything in it and if you've never been to a Wagamama restaurant give that a try too. I sound like I'm on the payroll!

Wagamama's first restaurant opened in London, behind the British Museum. It was an immediate hit, modelled on the old ramen stalls of Japan, and a totally different take on fast food restaurants. With it's obvious success (voted London's most popular restaurant), more were bound to open. There are now branches around the world and over 50 in the UK. Click for details of locations and sample menus. I don't know why I'm banging on so much about it, I haven't been to one for years. I guess because my first experiences were such good ones. The children have never been but we're going to try and take them this week. Our nearest one being in Guildford, about 20 minutes away. I'll let you know if it lives up to my memories.

So moving on swiftly before you think I have shares in Wagamama... I have a few other Japanese cookbooks too, so what should we cook this week...? We'll definitely be making sushi (no raw fish as it's for the children and I can't guarantee the freshness to take the risk).
But what else - teriyaki chicken, tempura, tonkatsu..? Little is desperate to make yaki soba, as he loves the name, it's a chicken and prawn noodle dish. I'd love to make some gyoza (dumplings), one of my favourite things.

I'll admit to buying every type of bottle and jar in the Japanese section of Waitrose (without forward planning of what we might cook - note to self: work on that frugal thing you were talking about) and when I've looked through the cupboards I think we'll be okay for anything I may have forgotten - take a look! This shows things relating to Japanese cooking and doesn't include all the other Asian food bottles and packets we have, a very expensive on-line shop at Wing Yip and a bad habit of buying exotic ingredients as and when I see them! Really looking forward to this visit.

Thursday, 20 September 2007

SHF #35 Figs and Flowery Fig Fools

This month's Sugar High Friday is hosted by the lovely Ivonne of Cream Puffs in Venice. Ivonne chose figs as her theme, and when she announced it I commented on her blog with the following.

'My favourite fig memory… Picking them fresh from a tree and eating them right away while walking with my hubby in Andalucia, Spain. Earliest fig memory: chewy fig rolls (biscuits) at my maternal Great Grandmothers home. Yummy, yummy figs and a great theme Ivonne!'

Nigella Lawson recreated (reproduced?) a recipe for her book How to Eat using a recipe by Pat Harrison on Masterchef. Turkish Delight Figs (pg 390) and though I love the syrup, I've always preferred it with apricots than figs. That said I immediately thought of the recipe and wondered if using the syrup with the figs it would work as a fool.... I've just eaten too much of it and I can tell you it definitely works as a fool.
Flowery Fig Fools (Could serve a minimum of 6 people)
I tinkered with the syrup recipe as I don't like it too flowery.
You'll need one carton of whipping cream for the fool.

For the syrup

175ml water
175g sugar
1 tablespoon rosewater (Nigella says to use 2 tablespoons of each, which I would find too much.)
1 tablespoon orange-flower water
juice of 1 lemon
Add the sugar and water to a pan, heat and stir until sugar dissolved, then boil for 5 minutes.
Take off the heat and add the flower waters and the lemon juice. Put it back on the heat and then boil for 2 minutes.
I only used 4 figs (which was ample, Nigella says to use 12 but then you'd be using them with all of the syrup and in a different way), washed and cut into quarters I put them in an earthenware dish and poured over approximately half of the hot/warm syrup. Left to one side to cool. I then whipped up one 284ml carton of whipping cream, put in the fridge ready for assembly.
I took out 2 pieces of fig to use as decoration later, then tipped the fig and syrup mix into a mini blender and whizzed it up for 2 minutes.
Then came assemble time. I would suggest small glasses in which case this would easily feed 6-8 people, more if you used little espresso cups. I then layered the cream and the syrupy fig mix.
I had some of the syrupy fig mix left over which I mixed with the remaining flower syrup which I'd put to one side. This will be really good poured over ice cream.... I don't have to try it to tell you how good it is, I just know it will be.

Wednesday, 19 September 2007

Frugal Little Foodies

I love being able to go to the cupboards, fridge or freezer and decide what we're going to eat on the day. Sometimes only half an hour before we're going to eat. This doesn't aid being frugal as I think the best way to be frugal is to plan your meals and use up every last scrap that you have in the house. I obviously have to plan our global meals but all others tend to be ad-hoc.

A few years ago we berated ourselves for being so wasteful with food. My husband used to joke that I stayed up until midnight and then anything that went out of date from a minute past midnight went in the bin. I wasn't quite that bad! But I do remember a lot of stuff going in the bin. Shameful! We got better and I started using up things that were starting to turn.

At this point I should be hanging my head in shame as I admit that the pigs cheek which I collected from the butcher two weeks ago sat in the fridge unbrined until it had to be thrown away. I kept telling Hubby that it would be fine, knowing full well it wouldn't, he went to the butcher on Saturday morning and told them I hadn't brined it. I'm sure what ensued was a little characterassassination of yours truly. Anyway, he ordered some more and this time the butcher is brining it. I'm a little disappointed as I wanted to do the brining but maybe I never would have got round to it. Not this side of Christmas anyway. I've been going to that butcher on and off since the age of 21 when I left home. I haven't been in since my husband's visit! I can see them all now, tutting and laughing as I next walk in.

Anyway.... I have found that to accommodate my need to cook what I feel like at the time and tie in with being frugal that I have to be ready to cook up any and all food that's on the turn. It's a lot easier in Winter as soups and stews are so easy to throw together. Though it can be just as easy in the Summer, you just have to be prepared to cook things which you wouldn't necessarily cook normally. Braised lettuce and lettuce soup springs to mind. Herbs freeze quite well too.

One thing I did the other day which went down very well was to make a plum cake with some plums that were far too ripe to eat uncooked.

Plum Cake

Very simple, using the old favourite that you can make without thinking - 4,4,4,2 sponge mix poured over halved plums and one halved greengage.

This was an all round winner! We used up the plums, we had cake for a couple of days, always a bonus, and the children got to do an activity with Mummy not using expensive craft supplies.

What's your favourite way to be frugal?

Monday, 17 September 2007

Little Foodie Lunches - Not Quite Bento

Our next virtual visit will be Japan, starting this weekend. Looking forward to learning more about Japan and a few Japanese words. Talking of Japan....

A while ago I discovered bento blogs (Bento being the Japanese art of packing food in a box with a lot of love and care). At the time Little was in Year 1 at school, Small was at home with me, and Hubby sorted out his own lunch. Though Little did take packed lunch to school, he was off so much through ill health I couldn't get motivated to change the regular lunches that I packed for him when he did go. I tended to stick to a sandwich, a small box of salad, a small box of fruit and a carton of fruit juice, with the odd pasta or couscous salad when we'd run out of bread. In my infinte wisdom or admiration for all the bento blogs I'd seen I told my husband that at the start of the new school year I'd make more of an effort and that I'd even make his lunch for him too. Not sure what I was after during this moment of complete madness, if anything, but a few weeks before term began he started reminding me of what I'd said and how much he was looking forward to it as he was bored with everything he made for himself... Eeek! What had I done?!

Well, school has been back for two weeks now and I have stuck to my word, sort of. I am making them all packed lunches but I'm still working on the whole bento thing. There has been nothing pretty or glamorous about the packed lunches that have left the house so far, but they were healthy, as usual, and they've all been thoroughly devoured. I now just need to work on glamming them up a bit. Make them a bit more.... bento, you know...

I've always been a big collector of little boxes for food storage so bento style lunches shouldn't pose too much of a problem. Apart from ofcourse being too lazy to cut out pretty shapes. Other than this little stumbling block, I'm really rather taken with the whole bento thing. I don't suppose I'll ever go the whole hog and do full on bento but if they want tasty and healthy with the odd treat then that's what they'll get. And while I'm blogging I thought I may aswell share some of them with you.

A selecion of lunches that have left the house since term began...

Going clockwise, starting from top left

Ham sandwich
Box of tomato, cucumber and orange pepper
Box of raspberries, strawberries and blueberries

Pasta Salad with tinned tuna, red cabbage from our garden, tomatoes, cucumber and orange pepper. I also sent in some homemade plum cake with this one.

Ham sandwich
Box of tomato, cucumber, carrot and yellow pepper
2 small homemade chocolate cupcakes (no icing)

Chorizo and Cheddar Sandwich
Box of tomato, cucumber and red pepper
A piece of corn on the cob
Half a nectarine sliced and some red seedless grapes

I always put a small carton of fruit juice in and they also have water for throughout the day.

By far the best lunch boxes seem to be the lock tight boxes. There are various makes, Lock and Lock, Sistema. The lids are easier to undo and take off than the ones that you have to press on, this is particularly handy for my three year old. Also, at the moment in England if you buy a big squeezy bottle of Hellman's full fat mayonnaise it comes with a lunch box, similar in styling to the Laptop Lunch Boxes.

Little Foodie cons mummy into buying expensive fish for lunch

On Saturday morning I collected Little from a club. We then went to visit Great Nanny and do a bit of shopping... First mistake was taking him shopping when we were both hungry. As soon as I saw we were near the fish section of Waitrose I knew my purse was going to be stung big time... "Ooh look Mama, big boxes of sushi, and look at these smoked salmon things, Mmmmm, these prawns look good. What are these shell things?" I thought of resisting and he knew I was thinking of resisting when he said "Well I have to try all these things if I'm going to be a good chef!" As we didn't have anything planned for lunch into the trolley went...

Waitrose Scottish Crescents Smoked Salmon at £4.59
Waitrose Mini Dressed Crab at £4.99
Waitrose Organic King Prawns (cooked and peeled) 2 packets for £5.00

and one rustic loaf that I don't recall the cost of.... He's been saying that he's going to be a chef since he was about three years old. He never falters from this. My only hope is that he changes his mind before he actually starts to work... As much as I really want them both to be able to cook I'm not sure I want for them to be stuck in a kitchen cooking for a living...

I guess I could have said no it's all too expensive but the problem is that when he wants to eat such good food and shows an interest in different foods that most children his age would turn their nose up at I just want to say yes.

It does go to explain though why Hubby and I feel that we sometimes have to be frugal with food in other ways. More of which another day.

Wednesday, 12 September 2007

Little Foodies Spain - Pan

I love Pan con tomate, bread with tomato. I think it's one of the nicest ways to eat bread. Whenever we're in Spain we have it for breakfast, with lunch or for a snack. It's just really GOOD! I like the whole ritual of toasting the bread, then rubbing the tomato on, spooning oil over the bread and then I very naughtily sprinkle with a little salt. When it's the weekend we rub the bread with garlic before the tomato, now that's goodness indeed. When we come home I forget about pan con tomate and don't make it so much. Why? I don't know. I guess because the tomatoes are in the fridge and there isn't the sun or the warmth. It's still really very good though! Especially with a few slices of Jamon Serrano, or Chorizo, or even Manchego Cheese.

To make some yourself. You will need a few thick slices of decent, rustic white bread
1 large very ripe tomato or a few smaller ones (must be very ripe as you need the juice)
1 clove of garlic (optional)
A little olive oil (the better quality the better it will taste as you're not cooking it)
A tiny sprinkle of salt (optional)

So feeling relaxed and happy with your lot, lightly toast the bread.
Cut the garlic clove in half and using the cut sides rub it over the bread several times
Cut the tomato in half and rub this over the bread several times
Drizzle with olive oil, a sprinkle of salt and eat.

I say feel relaxed and happy with your lot while you make it because I'm sure it adds to the flavour.

Sunday, 9 September 2007

Little Foodie Foraging

Yesterday we left the house on foot, armed with plastic bowls inside bags in search of some free food. We weren't disappointed. We came back laden with blackberries and a note of where the best sloes are this year. Funnily enough before we went off on our Summer holiday I thought we wouldn't be in for a good harvest. How wrong I was. In the few weeks we were away the trees and bushes are suddenly full to bursting with fruit.

I love, love, love walking in the countryside near where we live. I look up at Box Hill and instantly remember being a child, swimming in the River Mole near the Stepping Stones on one of our many adventures (no grown ups). I do hope that we will allow the children to have that much freedom. Of course, I'll probably be hiding (in full camouflage, so I can remain undetected), just to keep an eye on them. I can't understand how we were allowed so much freedom as children and didn't come to any harm... Note to self: Get neurosis under control! They are still very young I'm sure as we see them grow we'll allow them a bit more freedom. Until then I'm going to relish every single adventure they allow us to have together.

Blackberry and Apple Crumble (could serve 8)
4 cups of blackberries
2-3 cups of peeled, chopped cooking apples
2 cups of fruit juice
200g/7oz plain flour
125g/4.5oz butter cut into cubes (I use whatever we have, salted or unsalted)
75g/3oz caster sugar (we use unrefined)
2 dessertspoons of brown sugar (whatever we have to hand)
(Extra sugar if you like your fruit to be sweet too. We prefer it to be slightly tart and therefore do not add sugar to the fruit).

Preheat oven to 180C/350F/Gas Mark 5
We used 4 separate oven proof bowls, each one would feed 2 people. You could use one large ovenproof bowl.
To each bowl we added 1 cup of washed blackberries, approx half a cup of chopped apple and half a cup of fruit juice (we used orange juice yesterday as it's all we had).
If you like your fruit to be sweet then sprinkle some sugar over the top of the fruit.
In a separate, large mixing bowl add the flour and cubes of butter and with your hands rub them together until it resembles fine breadcrumbs. Add the caster sugar and give it a quick mix with your hands. Add the brown sugar and quick mix. Sprinkle this over the fruit and then cook in the oven for approximately 30 minutes until the top is just starting to colour.

There are so many books than can explain in a more technical way how to make crumble but it's not rocket science. Little for some reason makes the best crumble I've ever had and has done since he was very little.

A tip I remember from my childhood, I don't know if it works. Cold hands help - wash in cold water before you start mixing the butter and flour.

(I read a Nigel Slater recipe a while back that said he makes his crumble mix in the food processor but I've never tried it. I'm always half way through before I remember...)

Some pics from our walk yesterday...
Picking blackberries

A mouldy puffball mushroom, probably all the rain and one which had obviously been trampled on.
We found two huge ones last year. I didn't really rate the taste,
but it was still fascinating to find them and then come home and cook them..

Wednesday, 5 September 2007

Little Foodies Spain

One of my favourite vegetable dishes is

Patatas Pobres / Poor Man's Potatoes
It's simply potatoes, garlic and olive oil
Pre-heat the oven to 200C/400F/Gas Mark 6
Peel and thinly slice 3 large potatoes
Peel and crush 2-3 cloves of garlic (you can use more or less)
A cup of olive oil
Mix the oil with the garlic and in an ovenproof dish layer the thinly sliced potato with the garlic and olive oil. Pop it in the oven for about half an hour. It may need longer, just check that the potatoes are cooked through. You can also fry it but I prefer the taste when it's done in the oven. The garlic seems to stay soft and like I said I think the taste is better.

Edit: Please note: I cooked this in a large shallow ovenproof dish, if you stack the potatoes high, it will require a longer cooking time.

Also you can cook this with a lot less oil. If I'm being really good I mix a lot less oil with the garlic and use a pastry brush to get it on the potatoes.

And... I start it off without tinfoil but if it starts to brown too much I cover it with foil.

We had this with lamb chops and veg from the garden the other evening. Delicious!

Tuesday, 4 September 2007

No food for the food blog but a little update...

Thank you for all your lovely comments on yesterday's post. I can't say enough how much they meant but I really appreciate them.

First day over and done with...

First to be dropped off was Little and though an expert he actually shed a few tears as they were all lined up ready to go in. I guess it's something to do with missing the last 2 weeks of school before the summer holidays due to not being 100% healthwise. So he hasn't been at school for 2 months. At his age that's a life time and I just wanted to scoop him up and bring him home. I didn't of course!

This was not a brilliant start and I had to gather myself together for the drive to take Small to nursery. We arrived he said I had to stay, I said I couldn't, he said I had to, I said that all the parents had to go and the children stayed to play. With that he started talking to the little boy next to him and didn't even say goodbye.... He had great fun and when I collected him a few hours later they said that you'd never have guessed it was his first day.... Let's just hope he was on top form for good behaviour and not at the other end of the scale.... I did ask the names of his new friends and he said LaLa and Tarzan.... When Hubby asked him again this evening... he repeated the same thing.. Now I'm all for different names but not sure they were real...

Little had a great day too and when I asked how much he likes his new teacher... he couldn't sing her praises highly enough. That's a big deal for us and as I really like her too - a result!

I've had 2 glasses of red wine and no chocolate. 1 glass for each of them, so didn't need the booze AND chocolate afterall.

Thank you again for all the lovely comments. It really meant a lot to get them. x

Monday, 3 September 2007

End of an era

Schools out no longer and it's the end of an era...

Small starts nursery/pre-school tomorrow. It sort of helps that I thought it was next week that he started. This way I haven't been thinking about it too much. He will be attending two nurseries and he wont start the other one for a few weeks yet which is why I didn't realise that he starts tomorrow (I am useless, either that or trying to delude myself!). Now of course having found the paperwork I probably wont sleep tonight and tomorrow I'll cry a lot! It's funny I never thought I'd worry. He's a bundle of fun and mischief and thinks nothing of being in your face but he is also vulnerable, caring, soft and loving and he just wants to be loved and liked, just like any other child and I know him like nobody else knows him and now, well now I lose a little part of him.

Little is now an expert and goes back into Year 2. If I recall I spent the first few weeks crying every time I dropped him off at pre-school. My excuse, both being August babies I had only just had Small a few weeks before and was full of caesarean stitches, milk and hormones. This time I'm rather hoping I'll only cry on the first morning and well after I've got back to the safety of my car.
Not sure if I'll need this
OR this...

OR both...

Love you beautiful babies... Good luck for the year ahead, we're right behind you, every step of the way!

Sunday, 2 September 2007

Little Foodies Spain - Arroz al horno

It was lovely to drive off the tunnel at Folkestone to find warm weather last Sunday. Since then of course it's been a little mixed. With wistful thoughts of packing up and heading off on that round the world tour, I needed hearty food, I think we all did. So I made...

Arroz al horno, Hearty Baked Rice
(Serves 4)

1 large potato (peeled and sliced into 1cm rounds)
4 slices of black pudding cut into quarters (This was a large one)
2-3 slices of pork belly
3 tomatoes (2 cut in half and 1 diced)
1 bulb garlic (left whole)
2 1/2 cups of HOT good flavoursome stock (must be full of flavour or dish will be bland)
1/4 cup olive oil
2 cups paella rice
1 tin of cooked chickpeas
1 teaspoon paprika

Heat the oven to high (Gas Mark 6, 200C, 400F)
First put the slices of pork belly in the hot oven and cook for approx 15-20 minutes. When done, take it out and cut into cubes. It may take longer, our oven can, if left to it's own devices cremate things!
I started this all off in the frying pan as I've cracked a few terracotta pots putting them on the stove but if you trust your pots on the stove, do use them...
Heat the oil in a frying pan, Add the bulb of garlic and potatoes, fry for about 5 minutes then add the halved tomatoes, the black pudding, and the chopped tomato. Fry for a further 5 minutes. Add the paprika, then the rice, stir and add hot stock.
Add the chickpeas and cubes of cooked pork belly. Arrange it evenly in the pan with the garlic in the middle and the potatoes and tomato halves around the edge.
Bake in the oven for approximately 20 minutes. Check the rice is done and serve immediately if it is. It may need a little longer and a tiny bit more stock. Check it near the end of cooking and adjust as necessary.

To change the leftovers slightly for little tummies this evening. Prior to heating I mixed in a few sprinkles of Japanese teriyaki sauce and milk to loosen it and give some sauce. Devoured!

While we were in Spain, Hubby ordered a dish of pigs cheek, it was delicious and while I was in the butchers yesterday I asked if I could order some. It comes in on Wednesday and then I think I'll have to brine it. I've pulled out Hugh F-W's meat book and Nose to Tail Eating by Fergus Henderson to swat up on the best way to prepare it. I'll then casserole it, espanol style! (If anybody can tell me in simple terms how to do the squigly sign over N's for Spanish words I'd very much appreciate it).


LinkWithin Related Stories Widget for Blogs