The Hackney Butchers Association

This is a great winter dish and seems to be a crowd pleaser. You get a great sauce from the port and prunes, which would be delicious over mash potato or just about any veg.  Here it's done with smokey Red Cabbage.  It works a treat. Like most of the recipes here, it's extremely easy and stress free cooking. Jointing the duck is straightforward after a few goes, but you if don't know how to do it, a butcher will joint it for you in minutes. It comes from a Nigel Slater recipe, published in the Observer Food Monthly magazine.  I'm adding it here as a reminder to myself to cook this again soon & so I can recycle the mag, it's looking pretty tatty & food splattered. 2 whole ducks, jointed 2-4tbs duck fat 500g prunes 500ml port 500ml chicken stock 400g smoked Pancetta 1 large red cabbage 4tbs sherry vinegar Serves 8 Cooking time: 40-60mins First up, put the prunes in a bowl with all the port and leave to soak for 30mins. In a casserole dis...

Brill, Brussel Sprouts, Carrots , Celery, Cockles , Cod, Coley , Clementines, Cauliflower , Chicory, Clams , Celeriac, Cranberries , Duck, Guinea Fowl , Grouse, Goose , Haddock, Halibut , Hazelnuts, Hake , John Dory, Jerusalem Artichokes , Lemon Sole, langostine , Leeks, Marrow , Monkfish, Mussels , Mackerel, Oysters , Onions, Pollack , Pomegranates, Plaice , Parsnips, Potatoes , Quince, Red Cabbage , Squid, Sea Bream , Skate, Scallops , Sea Bass, Tangerines , Turnips, Turkey , Turbot, Sea Kale , Satsumas, Swede , Salsify. Wild Foods for December… Chestnuts, Grouse (Until 10th December) , Hare, Mallard , Nettles, Partridge , Pheasant, Sea Purslane , Sea Beet, Teal , Venison, Wigeon , Woodcock, Wood Pigeon , Wild Rabbit, Walnuts . Rather wierdly, my daughter is mad on Brussel Sprouts.  There's a fight over lots of other vegetables, but never sprouts.  For years I had bad memories of them from school.  Grey, watery, cabbagey things.... ugghh.  But now I ...

Beautiful tender meat infused with Caraway seeds and garlic, with a mountain of crispy crackling. This has to be one of the cheapest cuts of meat and massively under-valued.  The ones I bought yesterday (from Theobalds ) were £1.80 per knuckle.  There is a lot of meat on them, a big one can easily feed two hungry & greedy people, that's porky-heaven at 90p per person!  It's a fatty cut so not for everyone I guess.  It's like a cross between gammon & pork belly.  You can use them for a classic pea & ham soup, or braised Chinese style with cinnamon and star-anise, or plain roasted like they do in Germany.  The last route is the one I did last night.   Yum... The cooking time is quite long, 2-3 hours, so this would be perfect for a lazy Sunday lunch on a cold winter's day.  Log burning fire... bottle of wine...or two... mmmnnnn CLICK BELOW FOR RECIPE:

Er.. that's it.  To make the 'umble sprout a bit more fancy, boil or steam until just soft, then toss with butter & a good splash of sherry vinegar.  Salt & Pepper. It makes them taste lighter, fresher,and less cabbage-y.  Mighty nice.

For this you need a Savoy, January King, Cavallo Nero.  That sort of dark, leafy cabbage. Finely shred some cabbage, steam for a few minutes until nearly cooked.  Then toss with butter and a splash of sherry vinegar.  Salt & Pepper it up. That's it....Nice. Or, If you have left over cooked cabbage... Slowly fry some chopped onion with a pinch of salt, until nicely caremalised.  Add a chopped chili & cook through for a couple of minutes.  Then mix with the cabbage & stir through until hot.

More smoked bacon antics... Fry up bacon & mushrooms in a little olive oil.. Then add rice and fry for a couple of minutes. Add hot chicken stock one ladle at a time until absorbed.  (The amounts involved depend on how many your feeding and the type of rice.  It will say on the packet.) Then put a lid on and let it rest for 2minutes. Mix in lots of fresh grated  parmesan & a little finely chopped tarragon. Check seasoning & eat. Filling and warming, this is easy winter food.  It takes about 30mins start to finish.

1. Give them a good wash under the tap. 2. Cut a cross on one side of the chesnuts with a stanley knife. I do the round side but it really doesn't matter. You can use a sharp kitchen knife but you may blunt it. If you don't do this, they can explode. BANG! Like hardcore popcorn. 3. Roast in a single layer in a preheated 220°C oven for 15-25mins. Basically until they look done... 4. Scrunch them up in a clean tea towel & let them cool a bit. Then peel.  Throw away any really tough ones. 5. Eat.......   or use in a recipe such as   "Roasted Chestnut & Chorizo Soup".    Now we're talking.