Assiette de Porc

In an attempt to lure some sheepish porkphobics to the swine side, I embarked on yet another pilgrimage of pig. A pot of freshly shave trotters and some smoked hocks should yield maximum gelatine for the Jambon Persille...

With the meat shredded, added some onion, garlic, seasoning, white wine, white wine vinegar and mother loads of parsley, combine well...

Mould, press, leave, yada yada yada... (Needed more gelatine, less wine, in hindsight)

Some slow roasted belly, chilled, pressed, cubed...

Then glazed with anise honey reduction, accompanied by the terrine, some Jamon Serrano and, of course, melon balls...

Perth Glutton 15 : Porkphobics 0

Summer Seafood in WA

 If the Chinese dont want them, I'll take them...

 ...then use their shells for earthshattering Crayfish Pho!

...then just get silly with Tiger prawns, Dundee style

Food tastes better outdoors...

What do you get when you mix one 50yr old coal oven, 1 yielding pork neck, some Spanish sherry vinegar, pimenton and a pair of thongs...

Oh, and some morcilla meat balls. Can't forget those.

Xmas Goose - Round 2

Another year passes, another opportunity to roast a noble goose and throw caution to the wind with his/her extremities.

One Goose

One neck, deboned and stuffed with pork, fennel and Absinthe

Jus of giblets, neck bones, tarragon and other fridge dwellers...

Neck baisted in its own fat, words cant describe.

Next year, 3.5kg of goose necks please.

PS. I also ate the bird, just forgot to take photos. Meat delicious and succulent, skin not as crispy as I would have liked. So some work to do for next time, the skin of round 1, then flesh and neck of round 2.