Tag Archive: uterus


“THE SILK PURSE” -aka- “PEPPER PIG”

Pigs Head Terrine

Made with the whole head, in particular the Ears!

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“This dish was totally awesome, the flavours and textures rivaled any I’ve had in my favourate restaurants!  This terrine was made out of a pigs ear and a trotter!  It was a beautiful thing to look at, and tasted damn good too, dipped in an Asian style sauce made from soy sauce, mirin and sake, with ginger, garlic and spring onions…. mmmmmm!”  

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TERRINE is one of my favourate dishes!!  It has humble beginnings as a hearty meal for French labourers, but is now served in upscale restaurants as a starter.  You can experiment with terrine ingredients as much as you wish, nothing is carved in stone when it comes to these kinds of recipes!  It depends on what nature offers you at the time and your personal tastes!

Since the meat mixture is best marinated and left in the fridge for a day, cooked and cooled the next day and then left up to two days for proper pressing to occur, terrine can be a time-consuming dish. But it doesn’t have to be!

pig headThis terrine came about whilst visiting a friend in Scotland.  My friend and I often swap oddities, techniques, recipes and make things from dead bits, this occasion was no different.  This trip consisted of much outdoor cookery, taxidermy practice and a pigs head!

Ingredients 

  • 1 pig head
  • 2 tblsp pink peppercorn
  • 1 tblsp black peppercorns
  • dash salt and pepper

“I don’t always use bacon to line the tin, often I use a jelly, say, from a pigs head, ham hock or trotters.  I  like to decorate the top (first layer in the tin) with a few foraged edible leaves and/or fruits“.

Other Ingredients 

Asian dipping sauce! 

  • Soy sause
  • Sake
  • Mirin
  • ginger
  • garlic
  • Spring onions

pig head brawnMethod 

“The gelatin removed from the meat is used as a preserving & jellying agent (as in the making of pork pies).  Nowadays artificial gelatin is often added, but I prefer the traditional method”.

  1. Boil the pig head in a large pan covered with water until the meat starts to fall off.  Then pull as much meat off as you can.
  2. Make a pork ‘binding’ jelly.  This can be made a day in advance by boiling the trotter or hock in a sauce pan, then simmering on a low heat for 3 hours, until the skin dissolves and the knuckles separate.
  3. Season the jelly with salt and pepper
  4. Line the tin in layers, starting with the pink peppercorns.  Add layer by layer of meat pausing to pour some of the melted jelly binder.
  5. When finished put in fridge till set.
  6. Turn out and serve with the delicious Asian dipping sauce.

 

 

Also think about including… 

  • Foraged herbs and fruits of your choice – autumnal fruits such as plums, blackberries,cherries, apple or apricots work really well!  Be creative!!  Why not make your own chutney too?
  • Wild foraged meat – ROADKILL!

I often make my terrines from Accidental Meats/ Roadkill.  It sparks conversation and debate….

 

 Making Roadkill Pies for Come Dine With Me“…so whats the difference?”

Wild Game Terrine was one of the dishes I served up on Come Dine With Me many years ago, alongside Curried Pheasant & Quinoa Roadkill Pies.  I served two dishes as I wanted to spark a debate if my guests wouldn’t eat the roadkill, but would eat the butcher bought meat.  My question was – “so whats the difference?”  It was the same wild animal, the difference being one had been deliberately shot with a gun, the other had been accidentally hit by a car!  If it was a question of ethics, which one was the most humane?  If it was a question of freshness, one had been hit by a car within a few hours, the other had been hung for over a week in the butchers shop…. which one would you eat?

As it happened they devoured them, and loved it all!    Phewwww!!

Click here for the 2 min trailer…

I hope you enjoy my other ROADKILL & “FERAL FUSION” recipes!

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………………….oOo………………..

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“FOOT & FADGE” – Roadkill Terrine – “FERAL FUSION” – Wild Food Recipes with Trotters, Uterus and Goji Berries

 

Roadkill Rabbit and Pheasant Terrine with Pig’s Uterus, Trotters, Bacon and Goji Berries.

Enjoy!!

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“FOOT & FADGE” – Roadkill Terrine

Roadkill Rabbit and Pheasant Terrine with Pig’s Uterus, Trotters, Bacon and Goji Berries.

My 'Foot and Fadge' Terrine - Organic pigs trotter and uterus with goji berries.

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TERRINE is one of my favourate dishes!!  It has humble beginnings as a hearty meal for French labourers, but is now served in upscale restaurants as a starter.  You can experiment with terrine ingredients as much as you wish, nothing is carved in stone when it comes to these kinds of recipes!  It depends on what nature offers you at the time and your personal tastes!

This terrine came about from acquiring a recent roadkill rabbit and pheasant, a bag of organic pigs trotters from a local farm and a pigs uterus from the Chinese Supermarket!

Since the meat mixture is best marinated and left in the fridge for a day, cooked and cooled the next day and then left up to two days for proper pressing to occur, terrine can be a time-consuming dish. But it doesn’t have to be!

 

Wild Ingredients 

  • 1 roadkill pheasant
  • 1 roadkill rabbit

(Or whatever nature provides when using road-kill.  Use the breasts of pheasant, pigeon (or other bird) and saddles of rabbit, fox, deer, hare, etc, for the terrine; throw the rest of the game meat and bones into the stock pan, cook, cool and pick clean the bones, you can freeze the meat bits for later to use in another recipe). 

 

For the forcemeat  – This is a cold pressed terrine!

  • Chosen cuts of cooked meat, or/ and cold meat picked off the carcasses of pre-boiled game
  • livers from all the game (optional) fry off/ cook first
  • 1 handful fresh breadcrumbs (optional if Gluten Free)
  • 1 tbsp (lemon) thyme, finely chopped
  • salt and pepper
  • trotter jelly
  • 1 tbsp dried and powdered nettle leaves  (these I forage every spring in bulk and dry out for the whole year.  Mostly dried for tea, I also powder and chuck into soups, stews, mash, gravy…all sorts!)

 

“I don’t always use bacon to line the tin, often I use a jelly, say, from a pigs head, ham hock or trotters.  I  like to decorate the top (first layer in the tin) with a few foraged edible leaves and/or fruits“.

 

Other Ingredients 

  • 6 rashers of smoked bacon
  • pre-soaked Goji berries (in Brandy tastes really good!)

 

 

Method 

Day One…

  1. Marinate the choice cuts of the game (saddles, breasts and thighs) in a generous splash of red wine (you could also throw in a few teaspoons of soft brown sugar if you want).
  2. Make a pork ‘binding’ jelly.  This can be made a day in advance by boiling the trotter or hock in a sauce pan, then simmering on a low heat for 3 hours, until the skin dissolves and the knuckles separate.

The gelatin removed from the meat is used as a preserving & jellying agent (as in the making of pork pies).  Nowadays artificial gelatin is often added, but I prefer the traditional method.

 

Day Two…

  1. Mix (in a blender) the cooked meat, cooked livers, breadcrumbs, season with the salt and pepper and mix together thoroughly with 4 or 5 tbsp of melted trotter jelly.  This is the forcemeat.
  2. Cut the marinated game meat into long strips about 2 fingers thick.
  3. Fry the game in oil/ butter until nicely browned, do not overcook the meat.
  4. Grease a 1lb loaf tin or glazed earthenware terrine dish with the butter.
  5. First cooked bacon rashers into the buttered base.  You can first add some pretty herb leaves for decoration if you fancy.  Be creative!!  Pour on a little of the warm, liquid jelly to bind the first layer, then a layer of forcemeat!  Allow to cool and set.
  6. When set, add another layer of forcemeat followed by a layer of game meat, and repeat this action until the game is gone.  Be mindful, think about the finished pattern when it is cut into slices.  Add the Goji berry layer somewhere in the middle.  Finish with a layer of the forcemeat.
  7. Terrines must be pressed as they cool to release trapped air.  This makes for a smooth texture and they’re easier to slice.  Find a piece of wood or plastic that fits snugly inside the terrine dish and weigh it down with a house brick (wrap in cling-film or foil in case it is a bit dirty).  If you have a spare loaf tin the same size, use that with a brick inside it.  Put the terrine in the fridge for 24 hours.

 

Day Three…

  1. To serve, remove from the tin, guide the knife around the edges and tap upside down on a chopping board to release.  If it doesn’t come out, pour some boiling water into a baking tin and warm the terrine for 10 seconds at a time, so the jelly begins to melt inside, but not so much that it melts the bulk of the terrine. When released, chill again and slice thickly while cold with a very sharp knife, clean the blade between slices.  Arrange on a plate with some chutney, jelly and warm brioche.

 

Also think about including… 

  • Foraged herbs and fruits of your choice – autumnal fruits such as plums, blackberries,cherries, apple or apricots work really well!  Be creative!!  Why not make your own chutney too?

 

 Making Roadkill Pies for Come Dine With Me“…so whats the difference?”

Wild Game Terrine was one of the dishes I served up on Come Dine With Me many years ago, alongside Curried Pheasant & Quinoa Roadkill Pies.  I served two dishes as I wanted to spark a debate if my guests wouldn’t eat the roadkill, but would eat the butcher bought meat.  My question was – “so whats the difference?”  It was the same wild animal, the difference being one had been deliberately shot with a gun, the other had been accidentally hit by a car!  If it was a question of ethics, which one was the most humane?  If it was a question of freshness, one had been hit by a car within a few hours, the other had been hung for over a week in the butchers shop…. which one would you eat?

As it happened they devoured them, and loved it all!    Phewwww!!

Click here for the 2 min trailer…

I hope you enjoy my other ROADKILL & “FERAL FUSION” recipes!

.

………………….oOo………………..

.

Pigs ears and trotters with goji berries - silk purse

“THE SILK PURSE” -aka- “PEPPER PIG”

Pigs Head Terrine

Made with the whole head, in particular the Ears!

 

“This terrine was made out of a pigs ear and a trotter!  It was a beautiful thing to look at, and tasted damn good too, dipped in an Asian style sauce made from soy sauce, mirin and sake, with ginger, garlic and spring onions…. mmmmmm!  

 

Will finish that blog and publish soon…

Enjoy!!

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“Be careful!  I know you taste delicious!”

PLACENTA ART & COOKERY

       

  A series of experiments completed during my artist’s residency at the NOMADIC VILLAGE 2012

During my time at the Nomadic Village 2012 I just happened to have a 13 week old placenta sat in the freezer.  An odd thing to have in the freezer?  Maybe – if you weren’t me, I guess.  Even before I became pregnant, I knew that I would do something special with it.  I wanted to create as many beautiful things from it as possible – before I ate it.

Eating placenta was something I found to be incredibly natural.  It is called Placentophagy and most mammals do it – are we really that different? Even herbivores eat theirs!  Apparently camels are the exception to the rule – perhaps they don’t like theirs covered in sand.

From a cruelty-free, veggie perspective – it’s the only piece of meat (save eating a surgically chopped-off bit) whose owner didn’t have to die first for it to be eaten!

The way we treat the placenta in the West is to incinerate it (and hospital maternity units don’t offer mothers the option to keep it), but there are other cultures in which it has a special place in rituals following a birth. It is common to use them in symbolic burials and tree planting.

The Chinese use it in traditional medicine and it’s growing in popularity to have it dried and encapsulated.  ‘Potential’ benefits of eating your placenta are:

  • Warding off postpartum depression.
  • Improving breast milk supply
  • Stimulating involution of the uterus
  • Increasing energy and even preventing aging
  • Postpartum hemorrhage

I could blab on and on about what I have read and learned about placentas, but I reckon I’ll save that for another blog!

I was too preoccupied after the birth to dig out and defrost my carefully stored placenta and cook it.  As I briefly mentioned, you can hire someone to dry it out and reform it into easy-to-swallow capsules, but I wanted to do more with it than that, so I left it there, among the bags of liquidized kale, yellow-label Tesco bargains and Suma nuts and seeds.

The opportunity arose when I was chosen to participate as a resident artist in the Nomadic Village project – ahhhh, enforced creativity time… I would never have prioritized this idea otherwise.

 

mobile exhibition space      

 

On one of those amazing hot sunny days, under our snow-cam, lean-to in the shade of our motor home I prepped a workspace for my, now defrosted, placenta.  Fellow nomadic sound artist Marek Gabrsych, recorded and documented the entire process from printing to fine-dining.

 

I did the following things on a large roll of wallpaper liner…

  1. Placenta Printing
  2. Painted Sheela-Na-Gig images with placenta blood and black food colouring
  3. Lino Prints
  4. Cured the Amniotic Sac that contained Max and stretched the skin
  5. Made the artistic piece, “A Womb With A View”
  6. Cooked the rest and shared the meal with my partner and four adventurous others!
  7. Had a lively discussion about eating placenta and cannibalism
  8. Retained the rest of the skin to make other things at a later date – including a pair of baby booties! I tried to crotchet a pair, but the pattern flummoxed me!

1.  Placenta Prints

Printing onto wallpaper lining using the blood in the amniotic sac. Nomadic Village 2012

 Without really doing much with the organ, I blotted it using the wallpaper liner spread before me.  I repeated the process, experimenting with positioning.  It was an amazing thing to play with.  The veins running through the skin made patterns like a road map, palm print and tree roots.  The flesh inside the bag was just like a sponge, in texture and function… it just kept on blotting!!

2.  Sheela-Na-Gig

Painting Sheela-Na-Gig using blood mixed with black food colouring. Nomadic Village 2012.

The bowl within which the placenta had been defrosting was full of blood!  I experimented by painting with this blood and then mixing it with black food colouring – it applied like ink!  I repeatedly painted a stylized self portrait based on a Sheela-Na-Gig – an ancient and archetypal pre-Christian image of fertility.  I had a picture of this on the wall near my birthing pool to assist me through the first and second stages of labour.  It reminded me that women have been doing this for millennia and it ‘does stretch that much’!

Black/White  Earth  Air  Fire  Water

 Self portrait of the archetypal image of Sheela-Na-Gig in B/W, Earth, Air, Fire & Water.

3.  Lino Prints

Block printing using a lino tile and placenta blood. Nomadic Village 2012.

I then made some block prints using a lino tile I had cut just days before the birth.  The image was that of the Sheela-Na-Gig image that helped me through labour.  I made pencil rubbings of the tile and created thank-you cards for my ‘Blessingway Sisters’ who had nurtured me beautifully.

4.  Placenta Rawhide

Scraping the amniotic sac in prearation to make rawhide, Nomadic Village 2012

I skinned the placenta to remove the bag Max grew in.  I had a couple of shamanic drum hoops with me.  I figured that a bag containing a baby for nine months, kicking away had to be pretty strong!  I just hoped it could be stretched to cover a hoop!  Failing that, I could make a shamanic baby’s rattle!  And I could attach the rattlesnake’s tail I had brought back from the States during last year’s ‘Burning Man’ trip.

The skin was beautiful and heavily veined near the umbilical cord.  I could not seperate it in one large unbroken piece so ended up with three medium sized bits.  The skin wasn’t a single thickness either – it seemed to be made up of two layers.  It reminded me of the construction of ply-wood.  I separated the skin further into three smaller pieces of practically transparent skin, like cling-film.  I cured all the bits in salt, stretched them on the wallpaper and turned them into rawhide – because it was in pieces I had to rethink my idea of a placenta skin drum or baby’s rattle.

The umbilical cord had gone pink in colour, as opposed to the beautiful white colour with a royal blue vein spiraling around it.  An umbilical cord has two arteries and a vein, known as a three vessel cord.  We would have liked to have had it cryogenically stored for possible future stem cell use… but it just didn’t happen.

I still have some of the cord in the freezer, part of it I will bury under a tree…but the rest?  Suggestions anybody?

5.  A Womb with a View

Using whatever bits I could find in the van, I made a light box, backlit with the LED innards of my broken head torch, a  plastic version of a 12-week-old fetus that was given to me last year, tissue-paper and a placenta skin window.  I named it,  “A Womb with a View”.  I have a little skin left so I am going to also make a pair of booties to hang like fluffy dice, lol.

         

Recycled mixed media and placenta skin  (Nomadic Village UK 2012)

6.  Placenta Bourguignon

    Placenta cookery, dining in the communal kitchen, Nomadic Village 2012  

We did get around to eating it eventually that day.  In fact… four adventurous others tried it too… it was delicious!  We first tried a small piece lightly fried in olive oil just to see how it tasted before the addition of onions, garlic, mushrooms, and a dash of tomato paste, red wine and seasoning.  It was really tastey! I thought it tasted like lamb with the texture of heart, another thought it tasted more akin to beefy liver.  Asked what the umbilical cord tasted like and ‘parilla’ was the answer – ‘intestine’ to the uninitiated, lol.

It was amusing to see the looks on the faces of those who had tried it in a moment of curious spontaneity, after they had had a while to mentally process the occasion.  They would give me a skewed look of “Did I really just eat that?” or “OMG!!  That fell out of your vagina!” lol. One of the funniest comments was when Austrian Captain Klaus tried some – he said

“It iz very nice in zee mouth, but very weird in zee head”. 

The moment of ‘fine dining’ was recorded as a live performance, albeit quite private in one corner of the kitchen tent.  The table was decorated with beautiful orchids (unbeknown to everyone, they had decorated the lid of a coffin recently and we wanted to recycle them).

Later we had a discussion on cannibalism.

7.  Cordon bleu or Cannibalism?

Now then, I keep saying ‘my’ placenta, but in actual fact, it isn’t mine, it is Max’s!  It carries his genome.  So… despite me growing it, and giving birth to it, it belonged to Max.  This meant that eating it was actually a form of ‘cannibalism’!  This sparked a couple of interesting conversations on the subject which will have to be saved for a different blog.  In the meantime, here is someone elses blog that pretty much covers it…

Eating Placentas: Cannibalism, Recycling, or Health Food?

As with much of my work, I aspire to gently push the experiencer, including myself, to question preconceptions and socio-cultural taboos by creating something beautiful and compelling from something dead and/or socially repulsive.

Great!!  I get to tackle ‘another’ taboo!  I also get to playfully threaten Max later on with…

“Be careful!  I know you taste delicious!”

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COMING UP!!    – Placenta skin Booties!  WATCH THIS SPACE!!

Look out for blogs on my other projects created at Nomadic Village– SHAMANIC ROADKILL CAPE   &   JAPANESE INSPIRED WISHING TREE

I have been asked to put up some of my ROADKILL recipes.   There are lots so I will start with one of my favourites… TERRINE!!

It has humble beginnings as a hearty meal for French labourers, but is now served in upscale restaurants as a starter.

Wild Game Terrine was one of the dishes I served up on Come Dine With Me earlier this year, alongside Curried Pheasant & Quinoa Roadkill Pies.  I served two dishes as I wanted to spark a debate if my guests wouldn’t eat the roadkill, but would eat the butcher bought meat.  My question was – so whats the difference?  It was the same wild animal, the difference being one had been delliberatly shot with a gun, the other had been accidentally hit by a car!  If it was a question of ethics, which one was the most humane?  If it was a question of freshness, one had been hit by a car within a few hours, the other had been hung for over a week in the butchers shop…. which one would you eat? 

As it happened they devoured them, and loved it all!    Phewwww!! 

I hope you enjoy the following recipes!

 

Wild Game Terrine with Foraged Fruit Chutney & Toasted Brioche

Since the meat mixture is best marinated and left in the fridge for a day, then cooked and cooled the next day and then left up to two days for proper pressing to occur, terrine is a time-consuming dish.

Roadkill/ Meat Ingredients 

  • 1 pheasant
  • 1 rabbit
  • 1 organic (if possible) pigs trotter 

 

(Or whatever nature provides when using road-kill – however, the trotters are hard to find on the road!! LOL.) Use the breasts of pheasant, pigeon (or other bird) and saddles of rabbit or hare for the terrine; throw the rest of the game meat and bones into the stock pan, cook, cool and pick clean the bones, you can freeze the meat bits for later to use in another recipe – or, include them in this dish). 

Also think about including… 

  • Herbs and fruits of your choice – for example; parsley, lovage, thyme and Autumnal fruits such as plums, apple or apricots!  Be creative!!

 

For the forcemeat  – This is a cold pressed terrine!

  • Chosen cuts of cooked meat, or/ and cold meat picked off the carcasses of pre-boiled game
  • livers from all the game (optional) fry off/ cook first 
  • 1 handful fresh breadcrumbs
  • 2 tbsp parsley, finely chopped
  • 1 tbsp (lemon) thyme, finely chopped
  • 1 tbs red wine or brandy
  • salt and pepper
  • trotter jelly
  • coriander leaves
  • 6 juniper berries

(My own special touch…If I don’t use bacon to line the tin, and use a jelly, say, from a pigs head, ham hock or trotters, I occasionally like to decorate the top (first layer in the tin) with a few foraged edible leaves, like lovage.  I love using offal, I once tried a terrine using a pig’s uterus and trotters, it was incredible!  I called it the ‘Foot & Fadge’ – opposite.)

 

Method 

Day One…

  1. Marinate the choice cuts of the game (saddles, breasts and thighs) in a generous splash of red wine (you could also throw in a few teaspoons of soft brown sugar if you want).
  2. Make a pork ‘binding’ jelly.  This can be made a day in advance by boiling the trotter or hock in a sauce pan, then simmering on a low heat for 3 hours, until the skin dissolves and the knuckles separate. 

The gelatine removed from the meat is used as a preserving & jellying agent (as in the making of pork pies).  Nowadays artificial gelatine is often added, but I prefer the traditional method.

Day Two…

  1. Mix (in a blender) the cooked meat, cooked livers, breadcrumbs, egg, parsley, thyme, juniper berries, wine/ brandy, season with the salt and pepper and mix together thoroughly with 4 or 5 tbsp of melted trotter jelly.  This is the forcemeat.
  2. Cut the marinated game meat into long strips about 2 fingers thick.
  3. Fry the game in oil/ butter until nicely browned, do not overcook the meat.
  4. Grease a 1lb loaf tin or glazed earthenware terrine dish with the butter. 
  5. Press some herb leaves to the buttered base for decoration.  Be creative!!  Pour on a little of the warm, liquid jelly to bind the first layer!  Allow to cool and set.
  6. When set, add a layer of forcemeat followed by a layer of game meat, and repeat this action until the game is gone.  Again, when layout of the meat strips, be mindful, think about the finished pattern when it is cut into slices.  Finish with a layer of the forcemeat.
  7. Terrines must be pressed as they cool to release trapped air.  This makes for a smooth texture and they’re easier to slice.  Find a piece of wood or plastic that fits snugly inside the terrine dish and weigh it down with a house brick (wrap in cling-film or foil in case it is a bit dirty).  If you have a spare loaf tin the same size, use that with a brick inside it.  Put the terrine in the fridge for 24 hours.

Day Three…

  1. To serve, remove from the tin, guide the knife around the edges and tap upside down on a chopping board to release.  If it doesn’t come out, pour some boiling water into a baking tin and warm the terrine for 10 seconds at a time, so the jelly begins to melt inside, but not so much that it melts the bulk of the terrine. When released, chill again and slice thickly while cold with a very sharp knife, clean the blade between slices.  Arrange on a plate with the chutney and warm brioche.

 

For the Foraged Fruit Chutney: 

Gathering the fruits, jars, and the time consuming job of peeling, stoning and chopping is often made easier and more fun by working as a team.  We all then get to share the end product. This was originally my amazing friend Tina’s recipe.  She doesn’t really use weights and measures, but to make it easy she gave a ‘guess-timation’. 

 

Ingredients 

  • 1 lb small yellow wild plums
  • 10 fl oz white wine vinegar
  • 1 onion – finely chopped
  • ½ tspn pepper
  • 3 whole dried chillies
  • 1 bay leaf
  • 10 black pepper corns
  • ½ tspn cumin seeds
  • ½ tsp celery seeds
  • Honey to taste

 Method 

  1. Wash, slice and de-stone your chosen foraged fruits.
  2. Put all the spices in a muslin bag.  You can make one by cutting a large circle of muslin, putting all the ingredients in the middle and tying securely with a piece of uncoloured/ clean/ unbleached cotton or string. 
  3. Gently soften the chopped onions in a little butter.
  4. Put the vinegar in the pan and add the plums and spice-bag.  Bring to the boil, and then simmer until soft – about 15 mins is okay.
  5. Add honey to taste.
  6. Pour into hot, sterilised jars if preserving.  Try not to use the dishwasher to sterilise your jars, it makes them smell.

…serve with lightly toasted slices of Brioche or toast

 

You can experiment with all of this in your own way of course…nothing is carved in stone when it comes to these kinds of recipes!  It depends on what nature offers you at the time and your personal tastes!   This terrine was made out of a pigs ear and a trotter!  It was a beautiful thing to look at, and tasted damn good too, dipped in a chinese style sauce made from soy with ginger, garlic and spring onions…. mmmmmm!  It was called “The Silk Purse Terrine”!

Enjoy!!

 

………………….oOo………………..

Ali cooking
Ali cooking road kill on Come Dine With Me

I am a road kill recycler, cook and wild food forager. I love being creative and injecting humour into what I ‘rustle up’!  I enjoy the challenge of using the body parts other cooks don’t like to use!
This is one of many creations – the ‘Foot & Fadge’ terrine made from an organic pig’s trotter and uterus with goji berries!   I didn’t serve this pork terrine on Come Dine With Me though… maybe I should have!  lol.
I often hold impromptu workshops at camps and small festivals, teaching the joys of Road Kill Preparation.  It always amazes me how squeamish your average carnivore is!  I love what I do. I am a very happy scavenger and I dislike waste.

Soooo, take a look at my latest ROAD KILL cookery adventure …  COME DINE WITH ME – ROAD KILL THRILLS

Watch me make some road kill pies by following this link or clicking on the large pic above: Series 20 Episode 29 – HARROGATE »

To watch the full  hour long programme click here: Hairy harrogate & Road Kill Thrills – Come Dine With Me.

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