Irish Bresaola Charcuterie

Irish Bresaola Charcuterie

Tried my first attempt at making some Irish bresaola charcuterie and what is this I hear you ask? It’s a cured meat that’s served thinly sliced along with salads or a cheese board. Bresaola is an unusual one as it requires both a dry and wet cure. It’s really a simple recipe to try. Once its cured it can be left hanging in the kitchen for a month or two to mature and then used as required.

Using a recipe from the fantastic Steven Lambs book The River Cottage Curing & Smoking Handbook .ย Its possible to tinker Continue reading

3rd & final batch of elderflower cordial

In total I made just over 40 liters of elderflower cordial that has made 80 x 500ml bottles.

I’ve used the rind and juice of 48 lemons and 16 oranges. Thanks to Ryan and James with their help picking most of the flowers and especially for the last batch where they done most of the rind grating and juicing of the fruit. Continue reading

Sloe Gin Recipe

I’ve had a few people over the last few months tasting and liking the sloe gin I made last November. So I’m putting up the recipe so everyone can make this great winter tipple, especially for you Tanya ๐Ÿ™‚ Continue reading

12 for Xmas Eve dinner

So time to cook the 9kg ham, into a 30lt pot of cold water with some onions, potatoes, celery and carrots. Its brought to the boil and then left to simmer for around 3 hrs until cooked. To see if it is too salty you can taste the water after it gets to the boil and if its too salty remove half or all of the water and top up with boiling water depending on how salty it is.

Finished cooking in the pot…
Now its left to cool a little on the wire rack, the skin is removed and the fat is scored with a sharp knife being careful not to go down to the meat. Then mixed in a bowl is some dark soft sugar, English mustard and rum. This is rubbed thickly over the entire ham and put in the oven at 220C for 30 minutes and then reduced to 180C for 90 minutes.

This is how it turned out.. 

Table was set and Paulette and the kids made up little men on the plates…

This is my one…

We had a massive goats cheese salad for starters Followed by the ham served with caramelized figs, potato puree, creamed cabbage and carrots. For desert we had a French Buche, like a big Swiss roll.

And shortly afterward this is what happened…

Followed closely by this…