Things I Made With My Meat: 1
This is the first of a series of semi-regular postings based on the meat mountain in my freezer, detailing the adventures I have turning it all into scrummy food.
This plateful was a month in the making, and my first experience of home charcuterie. Here are the condensed instructions.
1. Take a nice chunk of silverside. Stick it in a plastic box with red wine, salt, orange and lemon peel, rosemary, bay leaves, cloves, garlic, peppercorns, juniper berries, whatever. Cover.
2. Leave it for a week in the fridge.
3. Hang it in a muslin bag for three. It will get quite whiffy, and then it will stop being so whiffy.
4. De-bag.
5. Refuse to be discouraged that it looks and feels like a block of freshly-dug coal.
6. Slice thinly, devour with quality olive oil and a light sprinkling of lemon juice.
Ace.
6 Comments so far
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mmmmmmmmmmmmmeeeeeeeeeeeeeaaaaaaaaaaaaaaaaattttttttttttttttttttt
By Amardeep on 30 Sep 2007 at 11:11 pm
You just advanced lunch by an hour, mr. Fraser.
By Sigg3 on 01 Oct 2007 at 11:08 am
Looks great, when you hang it in the muslin is that in the fridge or do you have cellar etc
By BLTP on 01 Oct 2007 at 2:06 pm
Ideally you’d hang it in a cool, dry place, like a laundry room or a shed. Having neither, I used the kitchen.
By fraser on 01 Oct 2007 at 2:36 pm
It was fucking luuuuverly Fraser.
However, I would reccommend chewing it properly before swallowing. I wolfed it down and suffered the next day.
By Ria on 03 Oct 2007 at 11:21 am
Hi the message is amazing.
I will definitely read your blog..
bye
By Mature Mom And Son In Pantyhose Sex Movies on 15 Dec 2007 at 2:11 am
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