Bresaola

Started making Bresaola this evening. 1kg of topside trimmed of all fat and put to cure in a mix of sea salt, torn up bay leaves, crushed fresh garlic, crushed peppercorns, lemon peel, cloves, a few crushed, dried, chilli flakes … Continue reading

Saucisse de Morteau and Cancoillotte

Saucisse de Morteau and Cancoillotte A typical dish from the Franche-ComtĂ© region of France. I gently poached the sausage for about 35 mins, fried some sliced cold potatoes, then sliced the sausage before placing everything in a dish. I poured … Continue reading

Kofta Curry and Gujarati Green Beans

The Kofta Ingredients Kofta Ingredients: 750g beef mince 3 x Green chillies finely chopped 1tsp Garam Masala 1 x Egg Chopped fresh coriander Mix everything together and form into balls about the size of a walnut. Refrigerate until needed. Sauce … Continue reading