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Showing posts from June 27, 2010

Slow-roast Suckling Pig with Fennel-seed Rub

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This is a real treat.  We cooked this recently for a party and not a scrap was  left.  How much meat you get depends on how big your pig is!...  The last one we cooked was 8-10kg with head  trotters still on.  It easily fed about 16 adults and gaggle of kids. You should probably cook this on a rotisserie to get the real drama, but here's how to do it if you only have an oven.  This way gets amazing crispy skin and unbelievably succulent pork. I got my pig from http://alternativemeats.co.uk/. They do a massive range of game, goat, mutton and loads of really interesting meats like Crocodile, Buffalo, Kangaroo, Kudu, Springbok, Blesbok and Zebra.  This pig was £90, so not cheap!  But it goes a long way, and in in this instance it's worth splashing the cash! CLICK HERE FOR RECIPE:

Warm Basil, Onion & Anchovy dressing

This takes 5-10mins depending on how quickly you can chop... It's a great dressing for tomato salad or mixed bean salads.  It's got quite a strong flavour, so it's good even if your tomatoes aren't the best.  It's delicious in a humous wrap the next day too. CLICK HERE FOR RECIPE: