20 hours ago, rotuts said:
Im a big fan of Tom Kerridge
he knows what he is doing
even more importantly , he realized he was getting
very round , and did something about it.
that book , and any other British cookbooks ,
by similar caliber GB Chefs is not available around
here
would you provide more details on that ' Hog ?"
he’s brilliant isn’t he. For all the reasons you say, a very very impressive chef and person.
shame about the books, I’ve only made a couple of things out of this one but I love it already. His steak and chips dish took me the best part of nine hours but was so worth it. Every element was as good as I’ve ever made - fillet of beef, triple cooked chips, onion rings, a spectacular bernaise, cafe de Paris butter and an absolutely belting red wine sauce.
the “hog roast” is a multi element pig celebration. I’m only doing the belly part and some of the sides today but the whole contains:
- rolled and Sv belly
- braised head meat croquettes
- stuffed trotter
- a salt crust bag of baked potatoes
- little gem salad with salad cream
- apple puree
- pork sauce
I’ll post a pic from the book later
edit: just had a look and it seems the book is available in the US in the new year... or even on kindle right now...
