Say "terrine" to a Norwegian, and they will stare blankly at you and think that you are a little bit snobbish. But ask about the best pressed pork, and at they will be very opinionated. This traditional pressed pork resembles some French relatives like fromage de tête.
If you think smoking meat in a stone chimney sounds a bit advanced you can use a frying pan and some butter. If you want to try and smoke meat in your own kitchen we have described one way to do it below. As long as your product is good, you’re good!
Grill or pan fry onions, carrots, celeriac, and parsnip, cook it quite hard. We’re looking for an almost black surface. Place in a saucepan with veal stock, garlic, chili and bay leaves. Bring to a boil and let simmer for 1 hour. Add apple juice and beer. Strain into a separate bowl and season the veg […]
Start the fire pit or BBQ. Cut plums in half and remove the stones. Place the plums on grill grates with the skin-side up. Grill until golden brown. Flip side and keep on the heat for 4-6 minutes until soft. Remove the plums from the fire and place in a sauce pan. Add sugar and vinegar. Cover […]