I’ve come close to attempting to make dry-cured sausages a couple of times, but never been able to get the right equipment together to make it happen. The sticking point is controlling temperature and humidity properly, so that the sausage cures without developing any nasty surprises, like botulism. To get good results safely, I’d need [...]
There’s a lot of mystery around game…hunting it, preparing it, cooking it. It’s all a little bit impenetrable for urban dwellers like me. Despite being essentially a city boy, I’ve cooked with game of various types for many years, but I’ve never really had much hands on experience with it, never shot or trapped anything, [...]
If Christmas Day brings the biggest meal of the year, it follows that Boxing Day must leave the most leftovers. Nobody – NOBODY – gets this right. The smallest turkey is simply too big for most average Christmas dinner tables, and the size of the bird seems to have a knock-on effect on the number [...]
The annual task of sourcing the Christmas Day turkey normally falls to my brother, who being in the trade, knows what he’s looking for and where to get it. Sourcing the turkey and picking it up are separate tasks, and the job of actually transporting Rob’s carefully hunted prize birds usually falls to Dad. Last [...]
You either love blood puddings and sausages, or you hate them. I’ve yet to find anybody who’s simply ambivalent. Sitting on the fence just doesn’t seem to apply here. There are many different versions of blood sausage – the traditional British black pudding contains oats to thicken it, the Spanish Morcella has rice, and this French [...]