The highly successful Ginger Pig brand is a byword for high-quality meat and meat cookery. In their second book, Ginger Pig owner Tim Wilson and Fran Warde share recipes from the Ginger Pig farmhouse kitchen table. From how to cure meat to making preserves, from the perfect roast to accompaniments from the kitchen garden and even food from the wild, this collection encompasses all the wonderfully robust flavours and dishes that one would expect to enjoy around a well-worn kitchen table. Organised according to type of food - PatAcs and Terrines, Casseroles and Stews, Pies, Roasts, Preserves and so on - the book focuses on the superb meat cooking for which The Ginger Pig is renowned. With recipes ranging from Home-cured Ham with and Orange and Mustard Glaze and Pot-roast Chicken to Duck Rillettes, Spiced Damsons and Orchard Pear and Almond Bake, the book is also full of personal stories, offering a lovely insight into life on a working farm.quiche. with. two. fillings. For the basic custard 6eggs 350ml (12 fl oz) double cream 250ml(9fl oz) milk freshly ground black ... First make the pastry. ... If making the cheese and bacon filling, sautAc the lardons in a dryfrying panuntil thefat runs.
|Title||:||Ginger Pig Farmhouse Cook Book|
|Author||:||Fran Warde, Tim Wilson|
|Publisher||:||Hachette UK - 2014-06-19|