Five days later and the bacon is cured. Salty and sweet, with a hint of juniper and sage, it was worth it. Nothing is ever easy for me. Frustrated by the poor quality of filling and pastry in local pork pies it is my mission to make the perfect one. Or at least start wandering down that route. Where local artisans and manufacturers go wrong is the filling, which should be three types of pig chopped into different sizes and […]
Tag: Egg
Go to work on a 65/85 egg
Ingredients: serves two 2 eggs 4 slices of pancetta (he says thin but the only stuff I could find was round) Herby stuff 100g butter 1/2 an onion. Diced finely. i garlic clove. Diced finely. One cup each watercress and flat leave parsley leaves. One and a half cups baby spinach 25g grated parmesan Salt and pepper to season It’s just cooking not molecular gastronomy. But it is very precise cooking with the help of my new-fangled device, an Auber-WS […]