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Grilled
wild boar salami on celeriac remoulade
Mike
Feasey Brace of Pheasants, Plush, Dorset
As
well as being a good baguette filling, the wild boar salami
from Simon is good grilled. Serve with a couple of sourdough
rye toasts (either Leakers or Long Crichel bakery is best
local Organic bakery). Serve with a remoulade dressing on
celeriac.
2 kg celeriac, well-peeled, fine-julienned
1 tbsp mayonnaise (home-made)
15g salted drained anchovies, pulped
2 tbsp drained capers
2 tbsp strong mustard
A large squeeze lemon juice
Blanch
the celeriac juliennes in boiling water, refreshing in iced
water after 1 min. (Don't 'overcook' the celeriac to prevent
it going 'mushy'). Drain well, and squeeze out excess water.
Blend
the capers, mustard and anchovies with the lemon juice and
a little of the mayo. When smooth, fold into the rest of the
mayo. You may need to 'adjust' the levels of the additions
to the mayo here, depending on their 'strength'. If the mix
is a little to 'stiff' slacken it off by adding a little good-quality
olive oil. The remoulade should be a smooth sauce with a little
'after bite' of mustard, anchovy and lemon flavours
all evenly balanced).
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Wild
boar cured meat salad with cherry beer dressing
The
Bertinet Kitchen, Bath
You
will need:
50gper person of finely sliced boar salami
1 oak
leaf lettuce
1 small bottle of cherry beer or some cherry
vinegar
12 ripe English cherries
A small pinch of sugar
Half teaspoon of English mustard
8 tbsp extra virgin rapeseed oil
Remove
the stones from the cherries and cut them into quarters. Place
them in a bowl and cover with 6 tablespoons of the beer to
marinade (for a few hours if possible).
Drain
the cherries and set aside. Add the mustard to the marinade
and stir to dissolve. Add the oil and check the seasoning.
Wash
and dry the lettuce.
Arrange
the meat around the edge of each plate. Carefully arrange
a small amount of salad in the centre, then spoon the cherries
around and drizzle some dressing over.
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Oven-baked
rigatoni with wild boar salami
Jamie
Oliver
Serves
4
This
is a great dish for when you've got mates coming round as it's easy
to make and looks fantastic. The wild boar salami tastes great,
and as well as cooking with it you can use it in sandwiches.
A good glug of extra virgin olive oil
A wild boar salami, sliced
1 red onion, peeled and sliced
1 clove garlic, peeled and sliced
4 tablespoons balsamic vinegar
400g tin chopped tomatoes
3 tablespoons crème fraîche
A large bunch of fresh basil, leaves picked and chopped
Sea salt and freshly ground black pepper
300g rigatoni
A ball of buffalo mozzarella, sliced
Preheat
the oven to 190°C / 375°F / gas 5
Heat
the olive oil in a frying pan, and fry half the salami until quite
crisp. Add the onion and garlic and cook slowly until the onion
is soft. Add the balsamic vinegar, chopped tomatoes, crème
fraîche and basil. Mix together, season to taste, and simmer
for a few minutes.
Cook
the rigatoni according to the packet instructions until 'al dente'.
Drain, and drizzle over a little olive oil and seasoning. Tip into
a baking dish and pour over the sauce.
Lay
the mozzarella over the top with the rest of the salami. Bake in
the preheated oven for 25 minutes until golden. Delicious.
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