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Miss South2013-07-07 00:15:052013-07-28 10:13:02Banking on Food Banks
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Miss South2013-07-04 00:34:202014-10-28 06:40:16Slow Cooked Spiced Pork
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Miss South2013-06-30 00:52:172014-10-28 06:39:15Hibiscus Barley Water
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Miss South2013-06-23 00:11:472013-07-28 10:15:22Sichuan Pepper Cured Mackerel
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Miss South2013-06-10 20:10:162013-07-28 10:16:09Homemade Salad Cream
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Mister North2013-06-01 18:54:542013-07-28 10:16:44East meets West – wild garlic, Sichuan-style
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Miss South2013-05-26 00:43:072014-11-02 16:59:28Marmite Rubbed Ribs
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Miss South2013-05-19 00:15:562013-05-19 16:20:46The Perfect Potato Salad
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Mister North2013-05-13 17:00:402013-05-13 23:53:12Anything but sheepish at Meat Club Manchester #4
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Miss South2013-05-05 00:15:522014-10-28 07:38:25Malted Milk Crème Brûlée
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Miss South2013-04-21 00:54:062014-10-24 02:06:23Paris Buns
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Mister North2013-04-10 17:15:132014-10-28 06:46:43Feijoada – the ultimate pork and pulses dish?
Apply wild garlic and a steak to the heart…
/in Ingredients, Local/by Mister NorthBoar steak, wilted wild garlic and Jerusalem artichoke mash
Keeping it fresh and local with a rather decadent mid-week dish: boar steak, wilted wild garlic, and a Jerusalem artichoke mash.
My wonderful local butcher in Todmorden market normally has a range of interesting game in stock, but boar caught my eye on the blackboard last Saturday. I wasn’t sure which cut to buy, so after taking his advice I opted for a chunky leg steak and then mused how best to cook it when I got home. This is local boar, raised a couple of miles from Tod centre: always good to know there aren’t many food miles on my dinner plate. In the dim and distant past this part of the Pennines would’ve been home to wild boar, rooting around the Kingdom of Elmet trying to find goodies to eat. Including (allegedly) wild garlic…
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