Towards the end of last year, I was lucky enough to be invited to a launch of a new grass fed beef product by the Certified Australian Aberdeen Angus company called Angus Pure & Natural. If you like your beef and are interested in how it’s produced, then read on. The purpose of this post is to tell you about an event I attended and the launch of a new food product that may interest you. It’s not to review the dinner or the product itself. So what is this new line of beef; well you can get detailed information from the Angus Pure & Natural link above. Here is the info that we were given at the dinner. The product has been launched in response to consumer demand for “a high quality pasture fed Angus beef product produced naturally”.
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This has to be the simplest bread out there; no yeast, no proving, no real kneading. What does that mean? It means that there no excuses for anyone not to give this a go and making your own Soda Bread. Its fresh, you know what’s in it and it tastes great with sweet or savoury toppings. I love it with a slice of butter and a slice of mature cheddar from The Smelly Cheese Company and yes I did say a slice of butter. It’s equally at home with the dark orange marmalade I recently made…..I’m starting to salivate!
You’ve got to ask yourself; is life too short to do certain things? The answer for most of us is yes to at least something whether it be making your own gin & horseradish ice cream or beetroot gel (not jelly), etc, etc.
So why then make your own bacon? The main reson was I couldn’t find unsmoked dry cure bacon in Adelaide which was a bit of bloody surprise to say the least. Make no mistake, you can’t move for bacon here but I couldn’t even find unsmoked bacon, never mind dry cured.
There are lots of the usual reasons for making food yourself; you know what’s in it, you can manage the quality, it will usually taste better, quite often is cheaper, etc, etc Well based on what I call the Marky Mark principal on food (if you can get it, make it yourself), I decided to give it a go. It can’t be that difficult after all, can it? Well the answer is an emphatic NO to that question!
For a taste of home, I make these Scottish Morning rolls which are great with savoury or sweet fillings. And on the occasion where there is a hangover on the go (rare obviously), these are perfect with some homemade Lorne sausage; 1 roll, 1 slice of butter, 1 slice of sausage fried with a nice crust and the sauce of your choice. Repeat as necessary.
The recipes are based on recipes from the famous Broons cookbook, Maw Broon’s Cookbook.
These rolls are great for a bacon roll too. Just to ensure you are totally equipped, I’ve detailed the recipe for the roll and the Lorne sausage.
Make no mistake though, these rolls are good piece of baking that can be shaped into different sizes and used for lunch to a dinner role.
This is the second time, I’ve made a dish like this, unfortunately the first time I didn’t write anything down so I’ve no idea how I made it. This made the attempt to remake it a prime candidate for the blog.
This dish has no authenticity in my mind, well certainly not intentionally that’s for sure. This is inspired by a dish I had whilst staying at The Apsara in Luang Prabang, Laos; it was a tender square of pig belly on roasted pumpkin, with a deeply aromatic, almost black broth with some steamed Asian greens. Well that was a few years ago and although my memory is telling me that it was more Japanese in flavour, than Lao, Thai or Chinese that could be absolute nonsense especially with my memory; but that’s what it’s telling me, so that’s what we are making!
I’ve used Berkshire Pig from Feast Fine Foods butchers, the best pork I’ve had so far in SA. The bones were in, but if you prefer not to have those, get the butcher to remove them or remove them yourself. Personally I cook most meat on the bone where the option exists and with this slow cooked dish, you can literally pull out the bones from the meat with your fingers. As always, get the best pig you can, it will make the difference.
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