Monthly Archives: November 2009

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Posted on November 9, 2009 | Leave a comment

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Posted in Uncategorized

Perfect pork scratchings

Posted on November 8, 2009 | 3 Comments

We all love pork scratchings and it’s one of my favourite treats to be enjoyed with a meantime helles beer. The crackling is the rind (skin) of a pig when roasted but also known to be deep fried aswell. Pork Scratchings are hard and have a layer of fat under the rind, the hair has been removed from the rind but sometimes does stay on. This is often associated with the pork scratching. Making them at home is very easy. Salt is the key ingredient as it’s a natural preservative and draws the water out of the rind giving you the crunch. I use sea salt and love malden sea salt, a wicked salt from the essex shores. I also add pepper for a little kick and olive oil for flavour and to add a little grease to it.

Ingredients

  • Sea salt
  • Pepper
  • Olive oil
  • Pork rind from the loin, ask your butcher to score the rind

Step 1

Head the oven to 200 degrees, take the rind out of the fridge.

IMG_0054Step 2

Rub with the salt, pepper and olive oil.

IMG_0055Step 3

Now arrange the oven out. Put an empty baking tray under the oven rack, and place the rind on the rack but above the baking tray to catch the fat. Heat for about 20 mins and empty the tray every so 5 minutes or so.

Step 4

Take out the oven and leave to cool.

IMG_0059Step 5

Enjoy.

IMG_0061Step 6

Scratchings keep in an air tight box for a week, thats if it’s not too late.

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Posted in Pork

Tools of the trade

Posted on November 3, 2009 | 4 Comments

As a butcher my knives are my tools. Butchers are always very proud of them and keep them in tip top condition. There are many different knives on the market. May it be different size blade, handle shape or even colour. Us butchers tend to use two knives.  A “boning knife” is used for boning out meat, its blade is around 6 inches long, and a “steak knife”  with a blade around 12 inches long, used for cutting larger peaces of meat. The key makes of knifes that butchers use are Dick, Victornox and the Smithfield. I like to use Victornox, as I’ve used them since day one and have always put me in good stead. I use the rosewood handle knifes as i like the feel of it in my hand, well I do use it 10 hours a day so comfort is a must. A decent boning knife will add value to any knife set, and won’t cost the earth. I buy all my knives from Russums. I’ve used them for years and always offer top service and advice. Check their site out here

Boning Knife
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Steak Knife

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Right, after a couple of questions I have taken a picture of my “steel”.  Just to keep an edge on a knife. It was given to me by my old boss, so it means a lot me. Its a circular diamond steel.

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You can check out a really good demonstration of how best to sharpen your knives by going to the website of my good friends Vic’s Meat (Sydney) …. the demonstration is here.

Charlie the Butcher.

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Posted in Knives

Sticky spicy sausages

Posted on November 1, 2009 | 1 Comment

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I love a good old banger. But i do like to tart them up. This is a recipe made up by myself and it’s ideal for a bonfire party or a cheeky party snack. It’s very very easy but makes them taste super goooood. Finger licking.

Ingredients

  • 10 Pork chipalotas sausages
  • Honey
  • Chilli Flakes

Heat the oven to 180. Coat the bangers with the honey all over, and be careful dust them in chilli flakes. Put on a tray and into the pre heated oven for 15-20 minutes. Serve on little cocktail sticks or let everyone get stuck into them. It’s important to get good quality bangers. Theses are a couple of points to look out for when buying them.

Buy natural casing sausages- Good natural flavour.

Use your local butcher- Will offer good advice and you can pick how many you want.

Try to use free range pork or organic banger- Better taste and welfare standards.

Buy bangers with the highest meat percentage- More meat, more banger for your money.

Enjoy.

Charlie the butcher.

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Posted in Sausages