Annual General Meeting

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East Essex Smallholders Group Annual General Meeting Tuesday 26th January 2016 At the Blue Boar, Silver Street, Maldon, Essex CM9 4QE 7.30pm for 8pm Start If you would like to Join the Committee to hep with the running of the group please email our Secretary Donna. Donna@Furzedown398.freeserve.co.uk If you have any ideas or suggestions about the running of the group please do tell us. We want the group to be something everyone  enjoys. We look forward to seeing you on 26th January 2016.

 














Essex Wildlife Trust would like to wish you all a Merry Christmas and a Happy New Year. Thank you for all your support this year.

Last-minute Christmas Gifts

Looking for a last-minute Christmas gift? Buy someone an Essex Wildlife Trust membership gift this Christmas: perfect for wildlife lovers. We offer four types of gift membership, and we can send the membership pack to you, or directly to the gift recipient.

Members receive: 3 editions a year of Essex Wildlife magazine, which highlights our important work, via interesting articles and beautiful imagery; 3 events guides a year, showing the events we offer, for all ages, across the county; our Reserves Guide, detailing all our nature reserves. Family and Watch membership also includes a special Wildlife Watch welcome pack for children, and four issues of Wildlife Watch magazine a year, with posters, stickers and activity ideas.

You can buy your gift online, or by telephoning 01621 862964 (Mon to Fri, 9am-5pm). To guarantee delivery in time for Christmas, please ensure we receive your order by Friday 17th December.

New Year Walks

Why not make a healthy start to 2016 and join Essex Wildlife Trust for a guided wildlife walk at one of our visitor centres and nature reserves? Please wear suitable outdoor clothing and footwear. Advance booking essential for some walks.

Fri, 01/01/2016 11am - Ingrebourne Valley with Havering Local Group
Fri, 01/01/2016 10am - Marks Hill / Hoppits Shaw with Basildon Natural History Society 
Wed, 06/01/2016 10am - Abberton Reservoir
Sat, 09/01/2016 10am - Belfairs Park
 

Wassail Celebration

For something a little different, join our Wassail Celebration at Langdon on Saturday 9^th January. This seasonal celebration in the orchard promises lots of fun for all the family, and includes the traditional ceremony of ‘wassailing’ (a form of blessing) the trees, to ‘help’ to produce a good crop of apples later in the year.
 

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Essex Wildlife Trust, Abbotts Hall Farm, Maldon Road, Great Wigborough, Colchester, CO5 7RZ
Telephone: 01621 862960 Email: admin@essexwt.org.uk Website: www.essexwt.org.uk

 

                                    Copyright © 2015 Essex Wildlife Trust

             The East Essex Smallholders Christmas Quiz 2015

                              Winners of the East Essex Smallholders Christmas Quiz

Another great turn out for the East Essex Smallholders Christmas Quiz, with some interesting team names, The Quizzicals, The Pheasant Pluckers, The Moonshiners (you need keep an eye on this bunch!) And some interesting quiz answers, like in the Family Fortunes round: ‘name the top answer from a survey of men, asked to name their favourite body part?’ Possibly a risky question to ask of men, though thankfully responded to well and in the family spirit, the Quizzicals provide a drawing to demonstrate their tactful answer ‘ding-a-ling’!

A close scoring quiz meant a tight fight for the top spot, though as this picture shows in the end no one could match this year’s prize winners - Whatever!
A big thank you to everyone that joined in, including the fabulously entertaining dynamic duo, Heather and her trusted assistant, Trevor J, of Quest 4 Entertainment.’

 

Wild Cider Soda Bread

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Dedicated forager and HF contributor Dave Winnard, from the popular foraging site, Discover the Wild, shares his recipe for Wild Cider Soda Bread which follows the traditional soda bread recipe but uses cider for the liquid part instead of the buttermilk and has chunks of Wild Crab Apple in it to and you can always add bits of cheese for good measure.
See also:

Easy Soda Bread Recipe

Crab Apple Wine

Muesli Bread

Five Easy Breads to Make

INGREDIENTS

450g plain flour

375ml Cider

1½ tsp bicarbonate of soda

Crab apples, roughly chopped into chunks

1 tsp salt

METHOD
1           Preheat the oven to 200°C .
2           Flour a baking tray and put it to one side.
3           Sieve the flour, bread soda and salt into a bowl.
4           Add the cider and mix well until the flour and cider are thoroughly combined into a dough then add the apple chunks.
5           Empty out the dough onto a floured surface and form into a smooth, round shape.
6           Place the dough on the floured baking tray and cut two lines, one horizontally and one vertically, into the bread.
7           Place in the oven for 35 minutes.
8           After the allotted time, remove the bread, turn it upside down and return to the oven for a further 4 minutes.
9           When you take the bread out of the oven again, tap the base: if you hear a hollow sound your bread is cooked.
10         Leave to cool on a wire tray and wrap when cool.

 https://homefarmer.co.uk/

To put it simply: there is nothing like an egg! Eggs are surrounded by more myths and old wives' tales than any other everyday food. Here are some of our useful and surprising facts about eggs. 

Opportunities, like eggs, come one at a time.

• The entire yolk is actually only one cell, one of nature’s largest. In fact, an ostrich egg, which can serve about 24 for breakfast, is probably the largest cell nature is currently manufacturing.
• The color of the shell is strictly a function of the breed of the bird.
• Americans consume an average of 281 eggs per year, which keeps about 285 million hens busy day and night.
• An old fashioned, but valid test for egg freshness is accomplished by gently dropping a whole uncooked egg into a salt solution (two tablespoons salt in two cups of water.) If very fresh, the egg will be full and heavy and it will sink and tip to one side. If moderately fresh, it will remain suspended in the middle of the water in an upright position; if it bobs up to the top, it is stale.
• Government grades are based on the size of the air cell in the egg, the egg’s quality, and its freshness.
• A Grade AA egg must be less than ten days old from packing, a Grade A, 30 days.
• The whitish, twisted material seen near the raw egg yolk is thick albumen, which is part of a layer of dense egg white surrounding the entire yolk. Its purpose is to help keep the yolk centered in the egg. The albumen is especially prominent in fresh, high-quality eggs.
• The color of the yolk is determined by the feed. If the chicken eats grass, yellow corn, or other feedstuffs rich in yellow pigments the yolk will be deep yellow in direct relation to the amount of yellow in the feed regardless of the breed of chicken of color of the shell.
• The incubation period of a chicken egg is 21 days.
• Shortly after an egg is laid, it is placed in front of a light source that reveals the condition of the innards. This process, called candling, can detect cracks in the shell or harmless but unappetizing blood spots on the yolk. It also reveals the size of the egg's air cell: the smaller the cell, the better the egg.
• Old wives' tales suggest that the shape of an egg indicates the sex of the chick that will hatch from it. Unfortunately, there is no truth to this myth. Scientists are unable to distinguish between the sexes before the eggs hatch.
• The greenish gray color around the yolk of a hard-boiled egg is a harmless compound of iron and sulfur called ferrous sulfide, which forms when an egg is heated. To prevent its formation, boil the egg only as long as is necessary to set the yolk, and then plunge it into cold water and peel it promptly.

Did you know? While brown, white, and green eggs are essentially the same in nutritional value, there are definite preferences by individuals and by people in different regions of the country. Do you have a preference? Let us know!

 http://www.almanac.com/content/useful-and-surprising-facts-about-eggs

Potting Food

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HF food historian, Seren Evans-Charrington. charts the history of potting food – from an expensive way of preserving the best cuts, to a later more classless role, with delicious potting recipes for Potted Shrimp, Potted Beef, Potted Cheese and Potted Mushrooms
See also:

How to Clarify Butter

Nut Pate

Elizabethian Pickled Mushrooms

Before the age of refrigeration, meat was preserved in a variety of ways; it was cured in salt, smoked, doused in honey, and even buried in ash, but one of the tastiest ways of preserving was ‘potting’.

Today, with the widespread availability of refrigeration, potting may no longer be a necessary form of preserving, but it is undeniably a method that consistently yields absolutely delicious results, and one that combines tastiness with thriftiness; indeed, the forgotten art of potting is long overdue a well-deserved revival.

By the mediaeval period, the tradition of preserving meat and fish under a layer of clarified fat was in regular use. Small game birds and sometimes fish would be preserved whole by boiling them before dipping them in fat and then laying them in a pot and filling it to the top with more melted fat.
Soon it was discovered that if the meat was pounded and mixed with butter and spices before being sealed with clarified butter, it not only acted as a preservative, but also created a delicacy. Through potting, valuable surplus food could be kept for a future date without the fear of it turning rancid. The earliest tradition of potting was, however, an expensive treat that combined costly spices with a way of preserving the very best cuts of meat.

Sir Hugh Plat, an English inventor, writer on agriculture and an avid collector of recipes, was a great advocate of potting and wrote during the Stewart period that potted meat would keep “sweet and sound for three weeks” even in hot weather. With the promise of long keeping and flavoursome results, cooks were quick to start potting all kinds of fish and fowl. There was certainly no shortage of options when it came to potting; recipes to pot everything from swans (see above) to venison were available, and pigeon preserved in claret and butter was reported to keep for as long as a quarter of a year.

Eventually, as the spice routes opened up and spices became more affordable and accessible to more householders, the world of potting, too, became available to an increasing audience and was no longer the preserve solely of the rich. Records show that foods potted included meats (ham, beef, veal, tongue and game), poultry (chicken, turkey and swan), small birds (woodcock, quail, lark and pigeon), fish (char, tench, trout and eel), shellfish (lobster, crab and shrimp), mushrooms and cheese (also known as ‘pounded cheese’).
It is fair to say that the commercial potted pastes of the twentieth century were poor imitations of what had once been quite opulent. Like many people, I was put off potted meat by childhood memories of cheerless, commercial meat pastes spread on white sliced bread and squashed into a lunchbox. The little glass jars of salmon, beef and crab all shared the same slightly granular texture, and were the stuff of unimaginative sandwiches and school day groans. Thankfully, home-made potted delights are amongst the finest pleasures in life, and the taste of potted shrimps served with a squeeze of lemon and some good toast is guaranteed to lay all memories of commercial potted food to rest.

 HOW TO MAKE POTTED SHRIMPS

INGREDIENTS

220g cooked, peeled shrimps

70g butter

½ tsp ground mace

¼ tsp black pepper

¼ tsp ground cumin

¼ tsp cayenne pepper

Clarified butter

METHOD
1           Melt the butter gently in a saucepan, add the shrimps and spices and warm carefully, but do not boil, as this will toughen the shrimps.
2           Stir as they heat up and, when thoroughly hot, spoon them into little pots and then chill.

3           Once they have cooled, seal them with a good 1.5cm of clarified butter.

HOW TO MAKE POTTED BEEF

Cut six Pounds of the Buttock of Beef into pieces, season it with Mace, Pepper, Cloves and Ginger, beat together, and mixed with salt; lay it in a Pot with two Pounds of Butter; bake it four Hours, well covered up; Before it is cold take out the Beef, beat it fine, and put it down close in Pots, and pour on clarified Butter.
 The Country Housewife – Richard Bradley, 1753
My own modern version of the above Georgian recipe is always a hit with supper guests, and a popular addition to festive gatherings.

INGREDIENTS

450g stewing beef

½ tsp ground mace

¼ tsp ground cloves

¼ tsp ground ginger

¼ tsp ground rock salt

50g butter (for cooking)

Clarified butter (for sealing)

METHOD
1           Place the beef, spices and butter in a casserole dish and cook in the oven on a low heat for 1–1½ hours, or until tender.
2           Mince the beef finely, pack into a suitable container and top with a good measure of clarified butter.

3           Allow it to set – it tastes best if allowed to mellow for at least 1 day, and is delish served with a selection of home-made chutneys and fresh breads or some crackers.
In these times of economic unrest we ought to employ some thrift in our potting, and indeed you can make potted meat from any leftover roast. Simply mince the meat and mix it with melted butter, a pinch of cayenne pepper, lemon zest, salt, pepper and nutmeg, then pack it all into a small bowl with a bay leaf on top and seal with a good layer of clarified butter.

 HOW TO POT LEFTOVER CHEESE

Cheese is one of my favourite things to pot, and it is an excellent way of using up odds and ends of cheese that you might find lurking in the fridge. Simply grate Cheddar cheese (or any other cheese you may have) and combine with melted butter (equating to a quarter of the cheese’s weight), add cayenne pepper, ground mace and nutmeg to taste and perhaps a slosh of sherry before potting up. This works very well with the addition of a bit of Stilton, and is a good way of making a little cheese stretch further.

HOW TO MAKE POTTED MUSHROOMS

No winter evening would be complete, in my opinion, without some hot toast topped with potted mushrooms. This recipe is adapted from a Victorian one, and is best enjoyed in the company of a roaring fire.
INGREDIENTS

30g butter

800g mushrooms

A pinch of salt

¼ tsp black pepper

¼ tsp celery seed

1 tsp mace

50ml dry sherry

Zest of 1 lemon

Clarified butter (for sealing)

METHOD
1           Finely chop the mushrooms or pulse them briefly in a food processor.
2           Heat a large pan over a medium heat and add the butter, then stir to melt it.
3           Once melted, add the chopped mushrooms and sprinkle with the salt and spices. Stir well to coat everything with the butter, then increase the heat to medium-high and cook until soft and beginning to colour.
4           Add the sherry and the lemon zest, stirring well to combine, and continue cooking until the sherry has evaporated, then pot into suitable containers and top with clarified butter.
5           Refrigerate for at least 4 hours to let the flavours develop and the butter set, and always remove it from the fridge at least 1 hour before serving.
This will keep for 3–4 weeks refrigerated, and can be frozen. It’s a great recipe for using up surplus mushrooms (or in-store reduced-price mushrooms), and never manages to last a full 4 weeks in my household, as there are many hungry hands and mouths willing to partake in a sumptuous supper of potted delights.

https://homefarmer.co.uk/

 

Kale & smoky bacon pasta

• 300g pasta (we used wholewheat fusilli)
• 1 tbsp olive oil
• 180g pack smoked bacon lardons
• 2 large garlic cloves, finely chopped
• 1 red chilli, deseeded and finely chopped
• 4 tbsp pine nuts
• 200g chopped curly kale
• 3 tbsp cream cheese
• ½ lemon, juiced

 

Method

1. Boil a large pan of water and cook the pasta following pack instructions.
2. Heat the oil in a non-stick frying pan over a medium-high heat and cook the lardons for a few mins until golden and a little crisp. Stir in the garlic, red chilli and pine nuts, then cook for 1 min more until the garlic and chilli are softened and the pine nuts just toasted.
3. Turn up the heat and add the kale to the pan with a splash of water, cover and cook for 3-4 mins until wilted. Drain the cooked pasta and add to the pan with the cream cheese and lemon juice. Toss together, taste, and season with black pepper.

 
http://www.bbcgoodfood.com/recipes/kale-smoky-bacon-pasta

Vigo Fruit Presses

Welcome Paul to Vigo Presses! Family is at the heart of Vigo Presses. We began in a small way 34 years ago when co-founder Alex brought a fruit press back from the continent to the family home and the rest is history as they say!     This month we've begun an exciting new chapter. We are delighted to welcome Paul as our new owner (Vigo Presses Ltd)!  We haven't cut ties with our roots though. Alex, in between chairing Vigo Ltd (which supplies commercial drink producers) and working on community projects, is still at hand to support us and help us on our way. Paul and his family have a 15 acre orchard and bought their first fruit press from us 8 years ago. “As you can imagine,” Paul said, “with 367 trees we have lots of apples!  We used to sell our apples to cider producers but we thought, ‘Why not start making cider ourselves?'  Picking and pressing had to happen at the weekends, as I working during the week.  So, our small weekend hobby became a much bigger weekend hobby!  Harvest time is great, as my parents and children all get involved.”  The family now make 6,000 litres of cider and a few thousand bottles of apple juice a year, and were delighted when their dry cider was awarded first prize in this year's Devon County Show. “I have always had a fondness for Vigo Presses and am very excited to now be part of it,” Paul explains. “It is family-friendly.  Every member of 'the family' is important, whether you are a customer, follower, or member of the Vigo Presses team. Whether you buy a sachet of yeast or a complete cider making kit, it is important that you have a positive experience with us.” We were chuffed when Paul's mum popped into the office yesterday with lovely cake she had made, expertly decorated by Paul's girls.  We wish we could share a slice with all of you, but it would have to be a ginormous cake!  Cheers everyone, and if you are ever pass through Dunkeswell, near Honiton in Devon, do drop in and say hello!

The Fruit Shark Apple Mill We were really pleased when Vicky, the UK agent of the Fruit Shark Apple Mills, asked us to supply the Fruit Shark while she focuses on family commitments. We have just taken delivery of new stock! More ... Celebrating Apple Day Always celebrated on or around 21st October, Apple Day is a lovely way to celebrate what we now regard as our national fruit. Don't forget to share your photos of any Apple Day events you go to. More...

Common Cider Making Qs The process of cider making is relatively straight forward, but if you're new to cider making it can be a little daunting.  See our cider questions and answers page for help. More... Fully adjustable ladders In addition to tripod ladders with an adjustable back leg, we now sell ladders with three adjustable legs for working on stable steps or moderately uneven or sloping ground. More...

Vigo Presses Dunkeswell, Honiton Devon, EX14 4LF presses@vigoltd.com 01404 892101 www.vigopresses.co.uk

This email was sent to danielle.perkins@yahoo.co.uk You received this email because you are registered with Vigo Ltd

 

31 Amazing Uses for Lemon Peels

Uses for Lemon Peels: Culinary

Did you know that lemon peels are nutritional power houses? Seriously?
Lemon Peels contain a spectrum of vitamins, minerals and fiber (things like calcium, potassium, and vitamin C) that can give your menu a nutritional boost. And even though you would have to consume large amounts of peel to glean significant nutritional benefits, it doesn’t hurt to throw in some peel when you can.
Remember, organic will be your best best when consuming the peel to avoid eating any pesticides.
1. Lemon Zest
Lemon zest is a common ingredient in both sweet and savory dishes. Zest some of your peel, use some now or freeze it for later. (Check out my favorite tool to get my zest.)

2. Lemon Pepper
One of my favorite seasonings, and easy to make. Check out  Lemon Pepper Seasoning by Simply Scratch.
3. Candied Lemon Peel
Um. Yum. What more do I need to say? I love this Candied Lemon Peel recipe by Luna Cafe.
4. Lemon Sugar
Doesn’t it just sound awesome? I haven’t tried this yet, but it’s definitely on my “to do” list. Check out this Lemon Sugar Recipe by Baking Bites.
5. Lemon Olive Oil
Give your olive oil a yummy makeover for a bright flavor. Here’s a simple recipe to get you started.
6. Lemon Extract
Sometimes I’m amazed at the things I never realized you could make yourself. Like this lemon extract.
7. Lemon twists and ice cubes!
Brighten your drinks by putting twists of the peel into ice cubes. Perfect for summer parties. Use a vegetable peeler (like this) or knife to make long strips, cutting away from the white pith which can be quite bitter. Again, these can be frozen.
8. Herb-Lemon Zest Butter
Another “what more do I need to say,” right? Get the recipe from bon appetit here.
9. Keep brown sugar soft
Adding some lemon peel (with traces of pulp and pith removed) to your brown sugar can help keep it moist and easy to use.

Looking for more delicious real food recipes? I’ve got your back!

I’ve put together 85 incredible dishes that are full of flavor, super yummy, and good for you, too. From main dishes to desserts (and everything in between) you’ll have some fun new eats that I know you’ll love.
Best part? The ebook is only 2 bucks. It’s a total no-brainer, right? Right. Click here to check it out.

Uses for Lemon Peels: Cleaning

10. Lemon AP Cleaner
Also known as lemon vinegar, this stuff is awesome at cutting grease and disinfecting. To make, simply place a bunch of lemon peels in any sized glass jar (mason jars would work great). Pour white vinegar over. Put the lid on and let it sit for 2 weeks (I promise, it’s worth the wait). Then strain the liquid. Combine this with water (using a 50/50 ratio) and then use as you would your normal all purpose cleaner.
11. Get rid of ants and pests
Place small slices of lemon peel along thresholds, windowsills, door entrances, or near  cracks or holes where ants or pests are lurking about. I haven’t tried this one yet (living on the third floor does have some advantages… no big ant problem where I live), but apparently ants do not like lemon and will not enter your home. Lemons are also effective against roaches and fleas.
12. Freshen your Fridge
Place a lemon peel or two inside your fridge to absorb smells and bring a bright citrus scent.
13. Trash Can Deodorizer
Throw a few lemon peels in the bottom of the can. This will also help absorb odors and keep things smelling fresh.

14. Simmering Stove Top Scents
This idea has been floating around pinterest for some time, and with good reason. You’ll make your house smell heavenly simply by adding lemon peels to simmering water. Throw in some cloves, cinnamon sticks, and orange peels. This adds a wonderful scent and humidifies the air.
15. Clean your tea kettle or coffee pot.
To clean mineral deposits in your tea kettle: Fill the kettle with water and add a handful of thin slices of lemon peel. Bring it to a boil then turn off the heat. Let is sit for an hour, drain, and rinse well.
To clean your coffee pot: Simply add your lemon peels with some ice and salt. Whirl everything around a minute or two and the dump and rinse.
16. Sanitize your cutting board.
Lemon’s natural acidity provides great antibacterial properties to home cleaning. After properly cleaning your cutting boards, rub the surface with half a lemon. Let it sit for a couple of minutes before rinsing.
17. Freshen and deodorize the dishwasher.
Add lemon peels to your dishwasher every now and then to help rinse and deodorize it.
18. Clean your microwave.
We don’t use our microwave much, but I wish I knew this secret back when I did! Add lemon rinds to a microwave-safe bowl filled halfway with water. Cook on high for five minutes, allowing the water to boil and the steam to condense on the walls and tops of the oven. Remove the hot bowl (carefully!) and wipe away the mess with a towel. Yes.
19. Deodorize the garbage disposal.
Use lemon peels to deodorize the garbage disposal and bring that amazing citrus smell to your kitchen. Fake lemon cleaners have nothing on the real thing. Simply put a peel or two down the disposal, flip the switch on (with the water running), and done.
20. Firelighters
Bake discarded lemon peels until they darken. These create natural, fragrant firelighters. So cool, and just in time for grilling season!
21. Make drawer sachets.
Dry your lemon peels (either out in the sun or in a dehydrator) and place them inside of fabric sachets. Add spices, as desired such as cinnamon, clove, nutmeg and cardamom. Place in drawers to freshen.
22. Clean your stainless steel, polish your chrome, and make your copper shine!
This one was my favorite as we’ve had some nasty residue on our steak knives that I’ve been trying to get off for a while. Simply sprinkle some sea salt on the metal, and then use the lemon peel to scrub away any dirt, grime, or stains. Rinse and polish! This is one of my most common go-to uses for lemon peels.

Uses For Lemon Peels: Beautiful & Promote A Healthy Body

23. Skin Brigthening Scrub
This will really perk your skin up. Go here to get the Skin Brightening Scrub recipe from Mommypotamus.
24. Nail Whitener
Whiten fingernails by rubbing with a lemon wedge.
25. Travel Sickness Cure
Suck on a slice of lemon to help you stop feeling nauseous.
26. Lighten age spots.
Here’s a fun use for a lemon peel: Many folk remedies suggest using lemon peel to help lighten age spots. Apply a small piece to the affected area and leave on for an hour. (I’d avoid too much sun exposure while it’s on your face.)
27. Soften dry elbows.
Use a half lemon sprinkled with baking soda on elbows; just place your elbow in the lemon and twist the lemon (as if you are juicing it) for several minutes. Rinse and dry.
28. Use as a skin tonic.
Lemon peels can be very lightly rubbed on your face for a nice skin tonic; then rinse (be careful around your eyes).
29. Make a sugar scrub.
Mix 1/2 a cup of sugar with finely chopped lemon peel and enough olive oil to make a paste. Wet your body in the shower, turn off the water, and massage the sugar mix all over your skin. Rinse off and bask in your smooth skin.
30. Make a scented humidifier.
If your home suffers from dry heat in the winter, you can put lemon peels in a pot of water and simmer on the lowest stove-top setting to humidify and scent the air. This is one of my favorite uses for lemon peels… especially during the holidays.
31. Make a foot soak.
Boil citrus rinds for several minutes. Allow to cool completely and strain. Add ¼ cup cow or almond milk, 2 tablespoons of cold pressed olive oil and a couple of drops of lemon essential oil. Soak feet for about 20 minutes and then pat dry to moisturize and soften feet

http://www.thankyourbody.com/31-ways-to-use-lemon-peel.


 

 

Kale, Lemon & Prawn Pilaf

 

Ingredients

• 150g brown basmati rice
• 1 vegetable stock cube
• 4 tsp medium Madras curry powder
• 200g pack Kale
• 1 tbsp oil
• 1 small onion, sliced (150g)
• 220g pack king prawns
• Zest and juice of 1 lemon
• 1 tbsp chopped coriander
• To serve, toasted flaked almonds and natural yoghurt

Nutrition Info

• 506 Calories
  
• 11.8g Fat
  
• 1.6g (of which Saturated Fat)
  
• 64g Carbohydrates
  
• 6.2g (of which Sugar)
  
• 2.2g Salt
  
• 11g Fibre
  
• 30g Protein
  

Instructions

• 1. Cook the rice in boiling water with the stock cube and 1 tsp curry powder for 15 minutes, add the kale and cook for a further 5 minutes until rice is tender. Drain well and return to the pan.
• 2. Meanwhile, heat the oil in a frying pan and fry the onion for 2-3 minutes, add the remaining curry powder and prawns and cook for 1 minute.
• 3. Add in the lemon juice and stir into the rice mixture with the coriander.
• 4. Serve sprinkled with toasted flaked almonds and natural yogurt.

• Servings : 2
• Ready in : 30 Minutes
• Recipe Type : Dinner, Speedy
• Ingredient : Fish, Kale

 http://www.discoverkale.co.uk/recipe-items/kale-lemon-prawn-pilaf/

Harvest Festival

Jason Price | Seattle, Wa

Management Consultant, Entrepreneur, Urban Farmer

Move Over Bacon - Meet Guanciale

A Dreamy Pillow of Meat

by Jason Price, Seattle, WA

Fig. 1 - Sliced Guanciale

Guanciale (pronounced gwan-CHAH-leh) means pillow in Italian. It also means wicked badass cured pork cheek or jowl. If you've never had this amazing concoction of fatty, porky sweet and salty goodness I encourage you all to run to your local salumi purveyor and get some now.

Guanciale is a lovely creation from the aforementioned jowl of our porcine friends. It has a texture and consistency much like bacon but the depth of flavor if much greater. It compares well to pancetta and can either be eaten raw if sliced thinly or cut thick and pan fried to add depth and flavor to many dishes. It is an indispensable tool in the Italian chef's arsenal of ingredients. It can be used for a flavoring for stews or soups and as a featured ingredient in many pasta preparations such as Bucatini all'Amatriciana (see recipe below) or Spaghetti Carbonara.

I Just Can't. Eat. A Face.

If you've never considered or fathomed eating pig face get over it. For you see, you cannot know the joys of eating cured pork cheek unless you try. I know, I know – eating something's face does not sound appealing. But most meat-a-tarians will agree that cheeks are delicious whether they be braised, sautéed or cured. Fresh pork jowl can also be used instead of back fat to make sausages or pates and terrines. If you've never tried Porchetta di Testa you are missing out. There's just something about the fork-tender meat that comes from the head of a properly cooked animal. Just watch this video about what this dish and the term Farm-to-Table truly means. This is bad-ass.

Making Porky Magic

Guanciale is actually a simple thing to make. The secret here is, as always, the quality of the meat and the conditions in which you cure. Buy the absolute best quality you can and pay for it. Most pork cheeks in this country weigh between 1.5 - 4 pounds so you won't break the bank by paying for local, sustainably raised, non-GMO animals for this recipe. Expect to pay anywhere between
$4-8 per pound for fresh pork cheek.

Fig. 2 - Pig face

Fig. 3 - Dual pork jowls

Step 1 – Separating the Jowl from the Head

If working with a whole or half head, the first step in this process is to separate the jowl. This can be tricky if you've never done it before so be easy on yourself if you mess it up. I did. I purchased a half head at a local carniceria (shown in fig. 2). Mexican meat markets seem to be the best source for getting a whole head though the quality isn't fantastic. Good way to practice though.

Work around the cheek bones with a sharp boning knife to separate the jowl from the head. The bone lines are fairly easy to follow. You will likely notice a few yellowish-grey lumpy masses which are lymph nodes. Be careful not to cut these as they may foul the meat. Instead, trim around them to remove them completely as they are unappetizing. Also, you can leave the skin on and trim it off after the guanciale has fully cured or trim it off here. The traditional school of thought is to leave the skin on throughout the process to retain fat, flavor and moisture. Once the cheek has been separated from the face we are ready to start the curing process.

Step 2- Curing the Jowl

After you've trimmed the jowl from the pig head, the next step of this process is to prep the cure. As with most curing, you'll want to measure your cure by weight vs. volume. I typically follow the Ruhlman/Polcyn recipes from their book 'Salumi'. For this go round, I'm curing the jowl that I just trimmed (on the right in fig. 3) ) as well as a nice piece of cheek from Carlton Farms out of Oregon (on the left) that I bought from Bill the Butcher here in Seattle. You'll notice which looks better straight away. Then, you want to make your initial cure (fig. 4) which you'll rub into your jowl and cover completely. I used the following ratios for these bad boys:

• 3% Trappani salt
• 3% Black Pepper – toasted and cracked under a pan
• 1.5% Fennel Pollen (for the Carlton Farms pork) – you can use toasted fennel seed instead if necessary

When you've finished this step your jowls should look like those shown in fig. 5.

Fig. 4 - Curing mix

Fig. 5 - Pork jowls rubbed with curing spices

Step 3 - The Cure

Once you've applied the cure you can place your soon-to-be-guanciale into gallon ziplocks, expel as much air as possible, and note your starting weight and date (fig. 6). At this point, you can put these beautiful babies in the fridge, cover them with another baking pan and weigh them down under ~ 8# of weight. The pressure will help to ensure that the cure makes its way through the jowl.
Refrigerate the jowls for two days then take out and redistribute the cure. Then flip the jowl and replace the weights for 2 more days.

Step 4 – Adding the Aromatics and Final Drying

After 4 days, remove the jowls from the fridge and rinse under cold water. Pat the jowls dry with a paper towel and rub with dry, white wine. Then, sprinkle the jowl with 2% cracked black pepper and .5% toasted, cracked fennel seed. Note that during the initial cure the salt will draw moisture out of the jowl and you should experience a weight loss of about 5-10%. Poke a small hole in the corner of the jowl and thread a piece of butchers twine through it. Tie to create a loop for hanging. If you've done it right, the guanciale should now look like the those shown in fig. 7. Bonus points if you have a cute kid hold them up!

Fig. 6 - Bagged guanciale, ready for curing

Fig. 7 - Pork jowls rubbed with curing spices

You should hang your guanciale in a space that is dark with a relative humidity of 60-70% and a temperature range of 55-65 degrees. Ideally, you'll have a basement for this which is free of pests and dogs that like to jump.

Step 5 – Mangia!

After ~3-5 weeks of dry curing your guanciale should be ready to eat. Look for about 30% weight loss to determine when you are ready to cut and eat your delicious creation.

You can now cut into this savory treat and get cooking. My recommendation for starters is the aforementioned Bucatini all'Amatriciana. The quintessential dish which uses guanciale. You'll need to purchase bucatini which is a thick spaghetti with a whole through the middle in order to make this dish. Recipe to follow…

Fig. 8 - Cured, aged and ready to use!

Fig. 9 - Buccatini all'Amatriciana - Yum!

Making Salumi is Fun!

Curing meat in your home is fun and fulfilling. It is truly Culinary Alchemy. There's nothing better than cutting open that pancetta, coppa or salumi that you've made after a long wait and sharing it with your soon-to-be amazed friends. Seeing, smelling and tasting the transformation the meat has undergone is nothing short of amazing. All it takes a good set of instructions, quality meat, the right conditions, and a little bit of elbow grease.

If you enjoyed this post stay tuned for more great step-by-step recipes focusing on charcuterie and salumi. Please check my other posts at TheHungryDogBlog.com and here on my own personal site as I continue the journey to learn these culinary arts.

Next up I'll document the process to cure bacon at home. You'll never eat store bought again!

Recipe for Bucatini all'Amatriciana
Adapted from Cooking by Hand by Paul Bertolli
Serves 4

This is the dish you must learn to make if you intend on curing guanciale at home. You can use this base recipe as a guide and switch things around a bit to personal taste. A bit more tomato, a bit less onion - make it your own but make it good. Do justice to the guanciale you've spent a month curing.

Ingredients
• 2 T Olive Oil
• 8oz. of guanciale cut into 1/4" cubes
• 1 medium sweet yellow onion finely diced
• 1.5c fresh chopped tomato (you can use canned, whole peeled tomatoes and chop prior to use)
• 2t tomato paste
• 1 small serrano chile (diced finely)
• ½ c Parmigiano-Reggiano, grated
• ½ c Pecorino Romano, grated

Instructions

1. Place a large saute pan over medium high heat and add both the olive oil and guanciale
2. Render the fat from the guanciale while stirring frequently with a wooden spoon
3. After a few minutes, as the guanciale starts to take on color, add the onion
4. Cook over medium high heat and stir to develop an even color
5. The guanciale should start to crisp at this point and the pan may start to develop a brown residue on the bottom.
6. Add the diced tomato, the tomato paste and the chile
7. Cook until the sauce is reduced and most of the water has evaporated to a point where it has a rich, red color – 20-25 minutes
8. Salt and boil your pasta water, then cook ¾ - 1# of bucatini
9. Before draining, rehydrate sauce with a ladleful of pasta water – it should develop a creamy appearance due to the starch in the water
10. Retain 1c of pasta water prior to draining
11. Drain pasta and add to the sauce until it's fully coated
12. Continue to rehydrate sauce until texture is creamy and consistent
13. Serve immediately with equal amounts of grated cheese

Buon appetito!

Source: http://www.jasonprice.com/how_to_make_guanciale.html