Meat

[Sparkle]

Hi....can anyone hear meee (echo...) :p

I really love HFW's stuff and think his River Cottage programmes are great!

I'm even debating going on one of his 'butcher a whole pig' courses that you can buy from his website, down in Dorset, which sound amazing (make air dried hams, salamis and stuff with him and his butcher friend Ray).

I've looked at his new 'Meat' book in the shops, and I'm certainly tempted, but it is really huge and very heavy. Any reviews? Or can the recipes inside all be had elsewhere (seemed to be a lot of classics as I leafed through).

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[Flingo]

Rescued Replies


lucyb 8th February 2006 08:40 PM

I've bought it and am still reading through all the blurb. The recipes look good, do-able and I will be trying them. Last Christmas I did the game terrine from (I think) the River Cottage Cookbook and this year (bird flu permitting) I'm planning the full goose hit (Neck, confit, roast). I find his recipes really easy to follow and I've had no complaints from people I've fed them to. I'm trying to go for organic/natural food and his books have really helped me get a handle on that as well, from websites to find local producers down to how to choose a good butcher. I'm also thinking about trying to get on the Game in a day course. Would recommend any of his books and if I had go to hell money I'd be sitting typing this in my own little smallholding. We can but dream.... ;)



Adrian 8th February 2006 11:18 PM

I've done a few of his recipes and they worked well. My only problem is that lots of them are geared towards a large group and don't downsize easily - using a whole leg of lamb for example, or a whole shoulder of pork.

It is also an excellent read, both about buying, storing and cooking meat, and also about the industry itself. And the photographs deserve praise too.



Cathy 9th February 2006 10:00 AM

This book changed the way I eat, and I only bought it for someone else! I then spent the whole of the Christmas break reading it myself... I haven't tried any of the recipes myself because I dont have my own copy to work from, but I did find the sections on meat and meat production tremendously educational and to be honest I've been boring everyone who gives me half a chance with lectures about factory-farmed chickens and why we should all buy outdoor-reared pig. Buy it! And then buy me a copy too!



lucyb 10th February 2006 06:19 PM

Waterstones - half price (sorry Bill but its 30 quid otherwise).



Lulu 28th March 2006 07:39 PM

I can definitely vouch for the 'Pig in a Day' courses Hugh does - Bill bought me one as a Christmas pressie and I learned how to make brawn, cure bacon and hams, and make sausages (as well as having a delicious pork and crackling lunch with Hugh!) :)



megustaleer 28th March 2006 10:33 PM

Hey, Lulu, great to have you out of hibernation and back on the board!

I wish my old man gave such imaginative Chrissie pressies.
I expect you to provide the food for us at the great BGO Dinner Party after your day with H F-W! (licky-lips smiley)

[Flingo]

Continued

lucyb 18th May 2006 03:03 PM

Just tried the ketchup recipe out of the accompaniments at the back of this book. Still on the hob reducing at the moment but it's shaping up well, if a little runny. Now if only I could cure my own pig as well I'd have the makings of a great bacon sarnie... :D



Flingo 18th May 2006 08:11 PM

Now if only I could cure my own pig

You have your own pig?!? :D



megustaleer 18th May 2006 08:36 PM

if only I could cure my own pig

You have your own pig?!?

And it's sick? :(



Mungus 18th May 2006 08:40 PM

I went to my favourite farm shop earlier. The field next to the farm shop was full of happy little piglets frolicking and rootling. How bad did I feel as I loaded my basket with pork tenderloin and bacon...? Hugh F-W wouldn't have thought twice, would he?



lucyb 19th May 2006 12:32 PM

At least you know where the meat comes from and how it was treated. I bet all the little piglets still had their tails? And grass and sunlight and space to move? Hugh might have thought about it, but it wouldn't have stopped him tucking into the chops!

And I don't have my own pig - I just wish I did. Along with the space to grown my own veg and be greener.



Mungus 19th May 2006 01:36 PM

It's true, that's why we go to the farm shop rather than the evil Tesco (sorry Grammath). And jolly tasty the meat is too!

Pot bellied pigs were fashionable pets for a while, weren't they? Always seemed wrong to me, but a happy outdoor hog would lift the spirits.



lucyb 19th May 2006 03:56 PM

I don't think you're allowed to keep them for food.

Just tried the ketchup I made yesterday - more like burger sauce than ketchup, but rather nice with a toasted sarnie. Not sure it's going to pass muster when my nephews come to visit though.



donnae 20th May 2006 12:26 PM

We have fattened a few pigs in the past. They were Great White/Gloucester Old Spot crosses......grew to an enormous size (think we kept them a bit too long) but they made wonderful sausages and bacon.

We didn't cure the bacon or make the sausages ourselves, but if we do it again, we want to give it a try.

Pigs are very cute as piglets, but as they get older, they can get a bit aggressive and are incredibly food-obsessed. They have quite a sweet tooth, love fruit and cakes.

We are lucky as our farm used to be a pig farm years ago and we still have some old piggeries and land where they can free-range. They are absolutely superb land clearers.

[atom-girl]

The meatballs from leftover bits are excellent and very easy to do.

I love this book, you don't even have to cook anything from it, its a mine of information.