A Girl and Her Pig: Recipes and Stories

A Girl and Her Pig: Recipes and Stories

JJ Goode, April Bloomfield

Language: English

Pages: 352

ISBN: 0062003968

Format: PDF / Kindle (mobi) / ePub

April Bloomfield, the critically acclaimed chef behind the smash hit New York restaurants The Spotted Pig, The Breslin, and the John Dory, offers incomparable recipes and fascinating stories in this one-of-a-kind cookbook and memoir that celebrates all things pork and more. A Girl and Her Pig is a carnivore’s delight, a gift from one of the food industry’s hottest chefs—in the upper echelon alongside Mario Batali, David Chang, and the legendary Fergus Henderson—featuring beautiful illustrations and photographs, and refreshingly unpretentious, remarkably scrumptious recipes for everything from re-imagined British pub favorites such as Beef and Bayley Hazen Pie to Whole Suckling Pig.

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Five-fingered pinch of mint leaves, plus some torn leaves for finishing Two 340g packages Birds Eye frozen baby peas Extra virgin olive oil Freshly ground black pepper 3 or 4 tablespoons crème fraîche Make the broth: Combine the hocks, vegetables, bay leaf, peppercorns, and 2 litres water in a medium stockpot and bring to the boil over high heat. Turn the heat to low, put the lid on, and cook at a nice steady simmer until the meat on the hocks is so tender it’s almost falling off the bone, 4

the membranes into a small bowl to release the juice. Set it aside. When the carrots are done, take the dish out of the oven and let it sit until the carrots have cooled a bit but are still warm. Meanwhile, take the avocados from the fridge. Halve them lengthwise, remove the stones, and peel the halves. Cut the flesh lengthwise into slices about the same size as the carrots – the slices should be sturdy enough that they don’t break up when you toss them. Put the avocado slices in a large

Drizzle a few tablespoons of the lemon dressing over the crab (just enough to brighten the crab without overwhelming its flavour), sprinkle the chives over it, and give it all a gentle toss. Grab 6 to 8 small glass jars. Put a layer of crab in the bottom of each jar, then a layer of green goddess, and then tomato sauce. Keep layering, finishing with crab on top. Cover with clingfilm and put the trifle in the fridge for 15 minutes, so it’s nice and cold. Serve straight away. MUSSELS STUFFED WITH

head halves to moisten them well. Cook for another 30 minutes, adding a similar splash of wine every 10 minutes. Drizzle a little more olive oil over each half, and add a similar splash of wine. Cook for another 10 minutes, basting the head three or four times so the flavours really mingle. The head should look dark, sticky, and beautiful, and the baking sheet should be almost completely covered with a sticky, winey residue. Take the head out of the oven and give the cheek (the pocket of meat

brown and sweeten, about 3 minutes. Add the carrot and cook, stirring and scraping the pan to get at all those nice, sticky bits, until golden brown and sweet, 10 to 15 minutes. Add the four spice and cook, stirring, for a minute or so. Put the cheeks back into the pan and add the stock and wine. Cover the pan and bring the liquid to a simmer over medium heat, then turn the heat to low and cook the cheeks at a gentle but steady simmer until they’re spoon-tender, about 1 hour and 45 minutes. Take

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