Blood cake and black pudding are very similar. The only difference is the casing or skin; the filling is essentially the same. Blood cake is skinless and is cooked in a loaf pan inside a bain-marie whereas black pudding is stuffed into hog casings and cooked like a boiled sausage. Baking it in a loaf pan is definitely the easier option and is much less messy. Continue reading
Cured alpaca is something that I have been wanting to do for quite some time. Getting alpaca meat in Tasmania, however, proved to be somewhat of a challenge. I spent a fair bit of time searching online to try and find a supplier. After what seemed like an eternity, I finally found an alpaca farm in South Australia that breeds alpacas for meat. The farm is called Fleurieu Prime Alpaca (check them out here); with a bit of correspondence back and forth with the owner, I was able to get alpaca meat sent to Tasmania. Fleurieu Prime Alpaca produce a high quality lean meat, fine and uniform fleece, and quality pelts for local and overseas markets.
If you ever want to get in charcuterie making at home, then pancetta is the perfect beginners project. Not only is pancetta extremely simple to make, but probably one of my favourite types of charcuterie to eat. Pancetta is a close relative to bacon, having many similarities such as salty, rich pork flavours but is generally made without smoke and can be eaten raw. I wanted to add the smoked salt that I made in the previous post, hoping that the smokiness from the salt would pass onto the pancetta. Continue reading
A while back I was visiting a local Hazelnut farm and at the end of the carpark I noticed large piles of hazelnut shells. I don’t have a smoker or have actually smoked anything before, but thought the shells potentially could be a used as a good flavour for smoking. So I asked he owners nicely and they let me take some shells home.
Since I currently don’t have a smoker… yet, I wanted to try and smoke some salt on my kettle BBQ and use it in a charcuterie project – hoping that the salt would carry through and enhance the meat. Basically by smoking the salt, I wanted to give the finished product a smoky flavour without physically smoking the product.
This hot peri peri spice mix is a blend of lemon and chili flavours. It has a nice kick from the chili but also has a great flavour. Continue reading
Many pre packaged spice mixes have very exotic sounding names, but they are just various combinations of herbs and spices that are available for, supermarkets or speciality stores. This is a recipe for a mild Cajun spice mix. It’s easily customisable, so if you like your mixes on the hot side just increase the amount of chili flakes. This mix is really versatile and can be added to just about anything.
One of my favourite charcuterie projects is making capicola or coppa, not only because its extremely delicious to eat and very simple to make, but because your can experiment with all sorts of ingredients and flavours. The idea for the sriracha coppa came to me when I was experimenting with making wine salt. Continue reading