I’m super excited to try these award winning products by Weston Farm, they grow everything themselves & produce these gorgeous products from their produce, which they also use in their cafe Pidgeon Hole Cafe. You can buy these products from the cafe too.
You know I like nothing better than a cookbook challenge YUM!! And because Jo & Fouad are coming to Tassie at the end of August – this was a good excuse to cook the book!! Plus it’s great because the recipes are so healthy in the Life Changing Food cookbook too!! I have already made a few delicious recipes from the book but I’m looking forward to trying some I haven’t tried yet too. Bring it on!! YUM!! I have a few left over Life Changing Food Cookbooks, so if you live in Hobart and want a copy for $60 (collection form me) you will save on postage!! So please get in touch with me here.
Last night we had a DIY Degustation Dinner for 8 guests – each couple was responsible for 2 courses and a cocktail.
I called my entree “The Sound of The Fat Duck” – I had 4 boxes of “cereal” (flavoured like a full English breakfast) left over from the Fat Duck in Bray – so each couple were given a Fat Duck carry bag (also left over from my previous Fat Duck visits) that had the cereal & 2 squeaky ducks! (The sound of the Fat Duck )
I made macadamia milk to serve with the cereal too.
Inside each cereal box was a wooden puzzle that when completed was a little Fat Duck money box.
Thanks to my hubby’s trip to Kmart & my dry ice supplier – I created a Fat duck centrepiece with dry ice so when you poured the water in you had the drama of the cold smoke with the aromatherapy of wild orange to compliment the Heston meatfruit I made using Super Kitchen Machine (Thermomix) post recipe here.
I also made “quackers” duck shaped crackers (which had duck fat in them) to go with the chicken liver parfait (I had wanted to make it with duck livers but my butcher was waiting for their order still) Needeless to say my Thermomix’s have had a major workout the last few days!!
Each couple took home the other half of their meatfruit to enjoy at home. The chicken liver parfait has equal parts butter to chicken livers!! It was frozen into domes & once joined together dipped into the mandarin jelly!! Guess what I’m having for breakfast?
For my dessert dish I made the Peter Gilmore Recipe Snow Eggs but used my own flavours rhubarb from the garden with some fresh truffles in the ice cream.
- 1 tbs salt flakes
- 1 tsp cracked black pepper
- 6 juniper berries
- 20 all spice berries
- 16 cloves garlic
- 120g brandy or apple cider
- 1 kg pork shoulder cut into 3 cm cubes
- 500g pork belly or bacon (rind removed) cut into cubes
- 1 tbs dijon mustard
- 1 tbs veggie stock paste
- 150g water
- 150g dry white wine
- fresh thyme leaves optional
- fresh bay leaves optional
- butter or duck fat optional
- Place the salt, pepper, juniper berries and all spice berries into the TM bowl and mill for 20 secs speed 10.
- Add the garlic and chop for 3 secs / speed 7.
- Scrape out the mixture into a container and add the pork shoulder, pork belly or bacon and the brandy, cover and marinate over night in the fridge.
- Place the marinated pork into the TM bowl, add mustard, water, wine, thyme and bay leaves and cook for 1.5hrs /100 degrees/ reverse, speed 1.5 with the simmering basket on top instead of the MC. If you need to shred the pork anymore you can go onto speed 4 reverse for 5 - 10 secs.
- Allow to cool and place into sterilised jars.
- If your pork wasn't fatty enough you may need to melt some butter or duck fat to cover the mixture.
- Place into the fridge to cool completely and serve with cornichons and crusty bread or crackers.