Food

Never tried em before so gonna keep it simple. Pan fry, simmer in stock for a few hours and finally roast em to crisp it up. You know any recipes? I looooove me some trad peasant dishes...

Sounds great for a first shot. As you know they need long cooking and add a gelatinous unctious quality to dishes like pies. I love doing them a HFW way (to which I usually add belly or cheeks) which is long simmer with apple juice, soy, anise, ginger, garlic. Then you reduce the sauce down. Steamed rice and greens and sticky chinesey trotters is just epic.

That sounds pretty good, and generally a fan of HFW's takes on less common meats. Not a stranger to game and offal myself but the first rabbit I shot, skinned and cooked was turned into his rabbit satay. It's how I convert the chicken-pork-beef crowd too.

Looking forward to the silky smoothness of that sauce. Slow-cooked a stock overnight, just the bones in the bottom drawer of the freezer: lamb leg, a few cutlet bones, a few handfuls of oxtail and a whole chicken. It's a pretty rich mix, smells almost like a veal bone stock, so I'm tempted to leave it out...though the recipe I've got does call for beef stock.

Steak sandwich at The Eagle! Deffo still going and a good shout @cornelius_blackfoot

Or QCH as @greenhell says, is fucking excellent

ended up at cafe pistou on exmouth market in the end, everything else on that run was booked solid, good two hour wait..
Food was good, issues with the creme brulee, but all good otherwise..

Digging through my freezer this weekend, it turns out I have a long-forgotten leg of lamb in there. Two kilos worth of meat.

What would you good people do with it? I'm struggling for inspiration.

bludgeon your spouse to death with it then feed it to the police when they come calling.

Not a bad idea,

what would you make for the police?

Cup of tea as an ice-breaker then roll out trays of French Fancies.

Stuff it with rosemary, anchovies and garlic. Put it in a tray and roast it low and slow with a little white wine and stock and covered tightly with a few sheets of foil. 5-8 hours should do it and you should get a crispy/sticky skin and unctuous meat.

http://www.vogue.co.uk/arts-and-lifestyle/2013/03/hemsley-hemsley---slow-roast-lamb

works with leg, think HFW and Nigel have similar recipes.

Serve it with some buttered greens and a bean mash or summit

^lists ingredients for cauliflower mash with cooking instructions "start the cauliflower mash". Amazing editing.

@LHL
https://www.lfgss.com/comments/12911631/

We're making our way through a few woodpigeons. Any recommendations for the last breasts? Already had some with a black pudding and orange salad and making a game pie with the legs and wings

Classic.

LOL

@Tenderloin @dancing james - cheers both. Think I'm gonna cut it in half and do both... om nom nom.

Threw a dinner party at home in Italy last Saturday. I managed to source 10kg of top quality beef from a farmer not far from my parents house. Charcoal bbq'd and then garnished in different ways. With cold pressed oil/salt/rosemary, and with rocket/parmesan/balsamic glaze.
It was sublime.

4 Attachments

square tin foil trays?

>>>>

looks amazing..

Went to the new Pitt Cue on Friday, the pig jowl was one of the best things I've ever eaten, soft, fatty, sweet crispy bits, nom. Dripping malt loaf also a highlight. 10/10

Sometimes I wonder what's your actual contribution to this forum.. And yes, rectangular trays

He puts things in the sea

He got rid of that catfood fella. He was a total twat.