Two More Books forthe serious Preserver

Despite the further lockdown I am determined to keep myself busy and make use of the time to look at those things I have been putting off for ages and which I am quite interested in having a go at.  In this respect, I have pulled out two more books from my stash, and which I have had for sometime.  These are both by Lindy Wildsmith.  I tend to buy books when I can afford them, I read them and then I put them down meaning to go back to them and actually do something with them, but these two slightly got away from me despite the fact that these books are absolutely superb.

The first is called simply "Cured" with recipes for curing fish, meat, vegetables and fruit.  ISBN 978 1 906417 41 3. Some recipes on how to pot different foods and keep in the fridge for serving with toast or salad.  

Potting for me is "a waste not want not" recipe and there are several useful recipes for extending the shelf life of left over food by potting it.  There are recipes for Potted Shrimps (I prefer the Brown shrimps), Potted Salmon, Potted Crabmeat, Potted Venison, Potted leftover Game, Ham, Meat, Poultry or fish.  This is especially useful for leftover meat from a joint.  Well worth the effort as once you have made them, you can store them in the fridge for a few days or alternatively freeze them.  Ideal as a starter for a celebration of any sort. and as you can freeze them, ideal to make for a Christmas party as well.  You could make so many at a time and freeze them. One of my absolute favourites is potted beef.

There are recipes for Chorizo sausage, Liverwurst, Sausages with Walnuts which are wrapped in Caul fat, which is a membrane that faggots are normally traditionally wrapped in..  There is a recipe for Pancetta the Italian way, 

There are recipes for smoking and there is a recipe for Cinnamon and orange smoked Duck which sounds intriguing. 

There is a recipe for dried cod "Baccalhau" and ways to use it. There are recipes for pickling fish such as pickled herring, Tuna, marinated Anchovies, pickled oysters. 

I am not a newbie to preserving in this manner, we have prepared Gravadlax and Bacon both Back and Streaky before.  I am not an expert though and I am learning as I go along and that is when I appreciate books like this the most as the instructions are very clear.  There are Recipes for Pastrami, Salt Beef, Hams, Black Pudding, Corned Beef, Jerky, Rillettes, Confit,  etc. I am definitely going to have a go at the Pastrami. 

I had hoped to have prepped the Gravadlax for this Christmas gone and OH wanted to do some more bacon, but due to other things going on we did not get round to this last Christmas, but this Christmas coming could be a very different thing.  I would quite like to have a go at the Black Pudding recipe which uses dried blook and although this book does not cover it have a go at making Salami as well.

There are also larder preserves such as Forager's jelly, and a variety of other pantry preserves such as pickles and fruits in syrup and liquor.  There is also a Raw section covering recipes such as Carpaccio and Tartare.  There are an awful lot of different recipes here.  Very different ones.

The second is called "Artisan Drinks" ISBN 978 1 909342 03 03. This book covers sections of

Has some fantastic recipes in. Includes sections on Cordials. syrups and soft drinks. Alcohol free sparkling drinks. Beer, cider and Perry Wine. Liqueurs, digestives and pick-me-ups. Punches, cups and party drinks. Cocktails and mocktails. Some very different recipes here which am itching to try. Including instructions where applicable for storing cordials etc. ling term on the pantry shelf. Am looking forward to playing.

There are where appropriate instructions on how to keep your Cordials etc. for longer on the pantry shelf.

Both are fantastic books with very different recipes to make yourself at home and eminently suitable for those that want to provide as much food for the table as they can.  

You can do this utilising what shops you have available to you even if you do not have any growing space or room to keep livestock, bees, chickens yourself.  It is foraging of a different sort where you use the shops as your harvest ground which can result in you obtaining quite a few bargains however you do not get quite as much variety or differences of fruit or vegetables as you would in growing your own per se.  Your prime focus when doing this though is "Ingredients" to turn into something very yummy.

Today has been cold and I have been busy in the kitchen.  OH had Toad in the Hole again mid-day and finished it up so no waste at all which I am completely happy with.

For tea this evening, we have had Gammon steaks.  Gammon can be very salty, and I always take the precaution of soaking the steaks in plain water for at least an hour to take away any excess salt.  I prefer to do them overnight and then add fresh water in the morning. 

We have tried regular sources of gammon steaks and different suppliers.  The results are extremely variable so I prefer to soak as I cannot cope with over-salty food. 

Gammon steaks in water

Once soaked, I always dry them off with kitchen paper. I then cut the fat/rind to the depth of the fat with a pair of kitchen scissors.

Kitchen towel dried steak

Steak cut with scissors to prevent curling up in the pan

Once the Gammon steak has caramelised a little (not burnt) it is ready to serve. Traditionally you fry the pineapple in the pan with the Gammon and also caramelise that.  However, we prefer the pineapple just drained (we tend to use tinned pineapple for ease but have used fresh in the past), and serve on the side as we find it is fresher on the taste buds.

You can of course serve with chips and an egg you do not have to use pineapple.

It went down very well.  It was a light meal compared to last night but tasty nonetheless.

My new coat has arrived the Marmot full coat and I am extremely pleased with this.  Previously when OH bought me my Marmot coats, he went for the style Montreal which is very warm. However this time round he has gone for Montreaux which is a thicker down.  It is lovely and warm, extremely light and extremely comfy to wear.

We have another busy day tomorrow.

Catch you soon.

Take care and keep safe.

Pattypan

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