Everything Is Nice

Beating the nice nice nice thing to death (with fluffy pillows)

Garlic And Pork

with 2 comments

Of the many wonderful presents I received for Christmas, perhaps my favourite was allium ampeloprasum:

Monster Cloves

Yes, that is colossal elephant garlic and each clove is the size of a whole head of ordinary garlic. A great present because it was so brilliantly unexpected. Tasty too; I roasted the cloves and mashed them with creme fraiche to make lovely pasta sauce.

That wasn’t the only food-related item in my stocking, I also received a voucher for a butchery class at The Ginger Pig. There are four options – beef, lamb, pork and sausage-making – and I think you will agree I made the right choice by selecting pork.

Borut and Perry will explain how each part of the pig is used from the bath chap (cheek) to the rolled leg, prepared ready to roast, nothing is missed including the trotters and even the brain!

The full carcass is broken down and they will show which part of the carcass is used for sausage making, where the pork pie meat comes from and by the application of salt, how the loin is converted from pork to bacon.

The evening will finish with a roasted loin of pork (porketta) feast which hopefully Borut will have got to crackle perfectly, served with wine and you will take home the loin of pork you have prepared.

Nom and indeed nom. Expect a full report in March when I actually get to attend this extremely popular class.

To prepare myself for the coming pig frenzy, I popped down to the Prince Arthur on Friday to indulge myself in slow braised pig’s cheeks and pan fried pig’s liver with honey glazed parsnips, smoked bacon and Brussels sprouts. Rib-sticking wonderfulness. I’m a fan of the Arthur, a civilised neighbourhood pub tucked away in the back streets of Hackney, but its kitchen has never been quite the match of its (older) sister pubs such as The Gun and The Empress Of India. I think that has now changed; the consensus around the table was that menu was more exciting and the execution had gone up a gear (the previous stinginess of the portions was also gone).

Written by Martin

11 January 2011 at 16:57

Posted in food

Tagged with , , ,

2 Responses

Subscribe to comments with RSS.

  1. [...] Garlic And Pork (everythingisnice.wordpress.com) [...]

  2. [...] pint of Amstel. Astonishingly poor value for mediocre cooking from a kitchen I had thought had been on the up and up. Share this:TwitterLike this:LikeBe the first to like this [...]


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 105 other followers

%d bloggers like this: