A Vagabond Life - Food

Ingredients 750 g pork neck or belly, rind and bones removed 150 g pork back fat 100 ml dry white wine 3 juniper berries, lightly crushed 1 teaspoon sea salt 2 teaspoons dried thyme 1/2 teaspoon ground nutmeg 1/4 teaspoon ground allspice pinch of ground cloves 1 large garlic clove, crushed Method Preheat the oven to 140°C (275°F/GaSi).  Cut the meat and fat into short strips and put in a casserole dish with the rest of the ingredients. Mix together thoroughly and cover with a lid. Bake for 4 hours, by which time the pork should be soft and surrounded by liquid fat. Put the meat and fat into a sieve placed over a bowl to collect the fat. Shred the warm meat with two forks. Season if necessary.  Pack the meat into a 750 ml dish or terrine and leave until cold. Strain the hot fat through a sieve lined with damp muslin. When the pork is cold, pour the fat over it (you may need to melt the fat first, if it has solidified) Cover and refrigerate for up ...

Serves 4 (with leftovers) For the Pork Loin 1 1.5 kg Pork Loin Pre heat the oven to 190°C. Place pork in a lightly oiled baking pan and put in the oven. Allow 30 minutes per 500 grams. For the Mustard Sauce. 25 g butter 1 onion finely chopped 150 ml white wine 280 ml chicken stock 1 bay leaf 1 sprig thyme 1 cup thick cream or Crème Fraîche (I like it best with Crème Fraîche ) 1 heaped tablespoon of Dijon mustard (you can add more/less depending on how strong a mustard flavour you like) Melt the butter in a frying pan and cook the onions until they are soft and translucent. Add the white wine, stock and herbs and simmer until reduced by half. Strain mixture and returned to pan. This mixture can sit for a while and the final stages can be done once the meat is cut and you are ready to serve. Gently add the cream and the Dijon mustard to the warm mixture along with a tablespoon of the juices from the meat. Pour some of the sauce over the pork and serve the rest in a...

Mmmm delicious! Serves 4 (with leftovers) For the Pork Loin 1 1.5 kg Pork Loin Pre heat the oven to 190°C. Place pork in a lightly oiled baking pan and put in the oven. Allow 30 minutes per 500 grams. For the Gratin 2 Tablespoons Duck Fat 2 Onions finely sliced 4 Fat Courgettes sliced 180 Grams Basmati Rice 500 Mls Hot Chicken Stock 4 Big Tablespoons Crème Fraîche 150 Grams Emmental Cheese grated Freshly Ground Black Pepper Sea Salt Pre heat the oven to 190°C. Melt the duck fat in a large frying pan and add the sliced onions, cook on a low heat until soft and caramelized. While the onions are cooking wash the rice and slice the courgettes. Add the sliced courgettes and the rice and mix it all together well and then pour in the stock, increase the heat for 5 minutes stirring occasionally. The mixture needs to be quite loose so add some more stock if needed. Remove from the heat and gently add the crème fraîche and 100 grams of grated cheese. Taste and add fre...