Wednesday 3 April 2013
Slow Oven Roasted Suckling Pig - Overclockers Australia Forums
Slow Oven Roasted Suckling Pig - Overclockers Australia Forums
Last edited by sjobeck; 10th February 2009 at 12:15 PM. Reason: Highlighted Disclaimer
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Want to try out a suckling pig in the oven, here you go:
Ingredients:
The pig may be difficult to get as butchers do not usually take delivery of them so young. I managed to have a pig farmer contact who agreed to provide me with one. The suckling pig is still on its mothers teat as the name suggests. They are often served in Chinese restaurants so maybe ordering one from an Asian butcher.
Start preparing this recipe about one or two days before as it will take time to prepare, salt and dry the pig.
First Remove the pigs offal - mine had kidneys and liver inside. Some clever people may utilise these for other recipes or create a stuffing but I fed them to my cat.
Click to view full size!
Note the bruise on piggy's head where he was put to sleep - "ouch I have a headache!"
Click to view full size!
Next boil 2-3 litres of water. Add 1 cup of vinegar and pour it over the pig inside and out. This will refresh the skin and assist with the crackling process. It also helps reduce any odour which the pork may have. Dry the pig well with paper towels. Place in the fridge for 4-8 hours uncovered to help dry the skin.
Score the pig vertically through skin and fascia prior to salting. This allows better salt penetration. Take plenty of sea salt flakes and LIBERALLY apply to all surfaces inside and out. You can also use normal table salt. I used both as the flakes were not sticking to the dry pig well. Don't worry about oversalting as we will remove excess later. Cover and place back into the fridge overnight. Roughly chop 5 cloves of garlic into olive oil and add herbs. Place in fridge overnight
Click to view full size!
Remove the pig from the fridge early on the morning of cooking (6am). There should be moisture on the outside which the salt has extracted. Take a paper towel and wipe off the excess salt and moisture. Take infused olive oil mixture and liberally apply to all surfaces. Leave the pig out for 5-6 hours to allow it to come to room temperature while marinating in the oil.
We need to bind the legs to minimise footprint (HaHa my funny) and also to prevent limbs from burning during cooking process. Allow pig to warm slightly before binding it otherwise legs will be too stiff. Take twine and bind front and hind legs tightly into pigs body as shown:
Click to view full size!
Next we need to protect other vulnerable parts from burning. Take aluminium foil and cover nose, ears and tail. Take one large onion and stuff into pigs mouth (Hungry Piggy!) This can be replaced by a shiny red apple if you so wish at the end of cooking.
Click to view full size!
Preheat the oven to 250 degrees We are going to blast the pig to start the crackling process.
Now mount the pig upright in the pan. It will tend to fall over so you may need to prop it up against the sides or wedge it into a corner. The protein in the meat will firm as it cooks so the pig will stay in whatever position you leave it in. Take meat thermometer and place deep in thigh not touching bone directly. Now our pig is ready for a nice warm trip to the furnace. Make sure you put the right one in as piggy is about the same size as a one year old!
Click to view full size!
Place into 250 degree oven for 30 minutes. Then remove and this should be the result:
Click to view full size!
Drop oven temperature to about 130-140 degrees and cover the pig for the first 2 hours. Remove from oven every 30-60 minutes to baste with pan juices and monitor (and take photos)
2 hours:
Click to view full size!
about 3 hours:
Click to view full size!
About 4 hours:
Click to view full size!
Trichinae are killed at internal temperature of 60 degrees celcius for 10 minutes. Keep a close eye on the meat thermometer every half hour or so. The meat will be done once the thermometer reaches 70 degrees. This should take anywhere between 4-6 hours depending on the size of your pig. If you elect to stuff the pig it will take longer. You can use a higher temperature for faster cooking but the slow roast will give softer meat.
Click to view full size!
Now remove from oven and cover with foil. Allow pig to rest for about 45 minutes.
Click to view full size!
The final stage involves a hot oven so preheat to 270 degrees. Place rested pig uncovered in hot oven to finish the crackling process. This should take half hour or less. Use your judgement. Final product should look like this:
Click to view full size!
I suggest you carve and serve at the table. Simple side salad of rocket with balsamic dressing and some potato casserole should suffice.
Click to view full size!
Click to view full size!
Buon Appetit!
Want to try out a suckling pig in the oven, here you go:
Ingredients:
- 1 suckling pig around 6-7kg
- Good quality extra virgin olive oil - around 1.5 cups
- Sea Salt flakes - plenty
- Garlic - around 5 cloves
- Herbs - optional I used some thyme
- One onion
- Half cup of white vinegar
- Lare Roasting Pan
- Large oven
- Foil
- Twine
- Meat Thermometer
- Oven Thermometer
The pig may be difficult to get as butchers do not usually take delivery of them so young. I managed to have a pig farmer contact who agreed to provide me with one. The suckling pig is still on its mothers teat as the name suggests. They are often served in Chinese restaurants so maybe ordering one from an Asian butcher.
| 9th February 2009, 10:21 AM | #6 | |
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Start preparing this recipe about one or two days before as it will take time to prepare, salt and dry the pig.
First Remove the pigs offal - mine had kidneys and liver inside. Some clever people may utilise these for other recipes or create a stuffing but I fed them to my cat.
Click to view full size!
Note the bruise on piggy's head where he was put to sleep - "ouch I have a headache!"
Click to view full size!
Next boil 2-3 litres of water. Add 1 cup of vinegar and pour it over the pig inside and out. This will refresh the skin and assist with the crackling process. It also helps reduce any odour which the pork may have. Dry the pig well with paper towels. Place in the fridge for 4-8 hours uncovered to help dry the skin.
Score the pig vertically through skin and fascia prior to salting. This allows better salt penetration. Take plenty of sea salt flakes and LIBERALLY apply to all surfaces inside and out. You can also use normal table salt. I used both as the flakes were not sticking to the dry pig well. Don't worry about oversalting as we will remove excess later. Cover and place back into the fridge overnight. Roughly chop 5 cloves of garlic into olive oil and add herbs. Place in fridge overnight
Click to view full size!
Remove the pig from the fridge early on the morning of cooking (6am). There should be moisture on the outside which the salt has extracted. Take a paper towel and wipe off the excess salt and moisture. Take infused olive oil mixture and liberally apply to all surfaces. Leave the pig out for 5-6 hours to allow it to come to room temperature while marinating in the oil.
We need to bind the legs to minimise footprint (HaHa my funny) and also to prevent limbs from burning during cooking process. Allow pig to warm slightly before binding it otherwise legs will be too stiff. Take twine and bind front and hind legs tightly into pigs body as shown:
Click to view full size!
Next we need to protect other vulnerable parts from burning. Take aluminium foil and cover nose, ears and tail. Take one large onion and stuff into pigs mouth (Hungry Piggy!) This can be replaced by a shiny red apple if you so wish at the end of cooking.
Click to view full size!
Preheat the oven to 250 degrees We are going to blast the pig to start the crackling process.
Now mount the pig upright in the pan. It will tend to fall over so you may need to prop it up against the sides or wedge it into a corner. The protein in the meat will firm as it cooks so the pig will stay in whatever position you leave it in. Take meat thermometer and place deep in thigh not touching bone directly. Now our pig is ready for a nice warm trip to the furnace. Make sure you put the right one in as piggy is about the same size as a one year old!
Click to view full size!
Place into 250 degree oven for 30 minutes. Then remove and this should be the result:
Click to view full size!
Drop oven temperature to about 130-140 degrees and cover the pig for the first 2 hours. Remove from oven every 30-60 minutes to baste with pan juices and monitor (and take photos)
2 hours:
Click to view full size!
about 3 hours:
Click to view full size!
About 4 hours:
Click to view full size!
Trichinae are killed at internal temperature of 60 degrees celcius for 10 minutes. Keep a close eye on the meat thermometer every half hour or so. The meat will be done once the thermometer reaches 70 degrees. This should take anywhere between 4-6 hours depending on the size of your pig. If you elect to stuff the pig it will take longer. You can use a higher temperature for faster cooking but the slow roast will give softer meat.
Click to view full size!
Now remove from oven and cover with foil. Allow pig to rest for about 45 minutes.
Click to view full size!
The final stage involves a hot oven so preheat to 270 degrees. Place rested pig uncovered in hot oven to finish the crackling process. This should take half hour or less. Use your judgement. Final product should look like this:
Click to view full size!
I suggest you carve and serve at the table. Simple side salad of rocket with balsamic dressing and some potato casserole should suffice.
Click to view full size!
Click to view full size!
Buon Appetit!
Last edited by sjobeck; 10th February 2009 at 12:15 PM. Reason: Highlighted Disclaimer
Free-range pork, home delivery - YARRA-PIGS
a ginger saddle-back piglett,
about 4 weeks old
Hello & Welcome to my site. Are looking to buy a suckling pig? A pig bred & GROWN free range? A pig free of hormones, steroids and that have not eaten their own dropping and their siblings tails? Look no further!!! I am proud to be a free range suckling pig farmer.
And I can supply you with a tasty piglet from 6kg-12kg ready to cook!
I can even have it delivered to your door if your in Melbourne.
About Yarra Pigs - Free Range.
We produce suckling piglets all year round. Located in the heart of the Yarra Valley in Dixons Creek/Yarra Glen. My herd of Saddle back cross sows, Berkshire Boar and recently added new Large Black sows. Our marketing is aimed at 100% Meat production.
The
meat is very much sought after, There are not many farmers out there
like myself that raise pigs
as I do. it's also quite hard to find someone that supplies suckling
pigs! But your in luck today !
Currently
being sold at Healesville Organic market most Saturdays and at
Kinglake Produce &
Artisan Market once a month. Last year 'Yarrapigs Pork" featured on
many local winery restaurant menus in the Yarra
Valley and in Melbourne.
Suckling Pig Prices Vary With Season & Stock
6-12kg pig Price Range $180-220.
XXXXXXXXXXXXXXXXX
Private Orders can be made, Cut & Packaged from $15/kg<
ORDER NOW!
To order a suckling pig is easy:
Please email, phone or text an order through.
My suckling pigs are all processed in the correct manner both tagged and stamped. Transported
in refridgerated trucks to your destined Butcher shop or restuarant.
The pigs are sold as a whole piece, including the head. They are dressed (hair & insides removed) and ready for spit
roasting!
Restaurants will have their suckling pigs delivered buy a refridgerated van.
If you are a private buyer
a deposit is required apon ordering and balance may be
paid apon pick up, or upon delivery
booking. Pick up is required from our local butcher shop or you may
choose delivery to
your door for $44.00 .
For current prices please email yarrapigs@live.com.au with the weight required.
Packaged Pork Cuts
I sell my pork via my FACEBOOK PAGE YarraPigs Free Range Pork I sell it mainly in cryvacc
packs, but freezer bags are a cheaper option. The pork is sold fresh or Frozen.
Cuts available : Pork Chops, Cutlets, Roasts, Spare Ribs, Pork Belly, Pork Racks, Kidneys,
Trotter & Hocks.
Edible seaweed - Wikipedia
Edible seaweed - Wikipedia
Edible seaweed are algae that can be eaten or used in the preparation of food. They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Seaweeds are used extensively as food in coastal cuisines around the world. Seaweed has been a part of diets in China, Japan, and Korea since prehistoric times.[1] Seaweed is also consumed in many traditional European societies, especially in northern and western Ireland, Wales (see Laver), Iceland and western Norway. Seaweed is also eaten in some coastal parts of South West England[2] and the Atlantic coast of France as well as Nova Scotia and Newfoundland. The Māori people of New Zealand traditionally used a few species of red and green seaweed.[3]
Most edible seaweeds are marine algae as most freshwater algae are
toxic. While marine algae are not toxic, some do contain acids that
irritate the digestion canal, while some others can have a laxative and electrolyte balancing effect.[4] Japan
consumes no fewer than 7 types of seaweed identified by name, and the
general term for seaweed is used primarily for science and not in
menus. Seaweed contains high levels of iodine relative to other foods.[5] In the Philippines, Tiwi, Albay residents discovered a new pancit or noodles made from seaweed, which can be cooked into pancit canton, pancit luglug, spaghetti or carbonara and is claimed to have health benefits such as being rich in calcium, magnesium and iodine.[6]
In some parts of Asia, nori 海苔 (in Japan), zicai 紫菜 (in China), and gim 김 (in Korea) are sheets of the dried red alga Porphyra and are used in soups or to wrap sushi or onigiri. Chondrus crispus (commonly known as Irish moss) is another red alga used in producing various food additives, along with Kappaphycus and various gigartinoid seaweeds.
Seaweeds are also harvested or cultivated for the extraction of alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives.[7] The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids.
Polysaccharides in seaweed may be metabolized in humans through the action of bacterial gut enzymes. Research has failed to find such enzymes in North-American population, while being frequent in Japanese population.[8]
Contents[hide] |
In some parts of Asia, nori 海苔 (in Japan), zicai 紫菜 (in China), and gim 김 (in Korea) are sheets of the dried red alga Porphyra and are used in soups or to wrap sushi or onigiri. Chondrus crispus (commonly known as Irish moss) is another red alga used in producing various food additives, along with Kappaphycus and various gigartinoid seaweeds.
Seaweeds are also harvested or cultivated for the extraction of alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives.[7] The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids.
Polysaccharides in seaweed may be metabolized in humans through the action of bacterial gut enzymes. Research has failed to find such enzymes in North-American population, while being frequent in Japanese population.[8]
[edit] Common edible seaweeds
Common edible seaweeds[9] include:- Arame (Eisenia bicyclis)
- Badderlocks (Alaria esculenta)
- Bladderwrack (Fucus vesiculosus)
- Carola (Callophyllis variegata)
- Carrageen moss (Mastocarpus stellatus)
- channel wrack (Pelvetia canaliculata)
- Chlorella
- Cochayuyo (Durvillaea antarctica)
- Dulse (Palmaria palmata)
- Euchema cottonii
- Gutweed (Enteromorpha intestinalis)
- Hijiki or Hiziki (Sargassum fusiforme)
- Irish moss (Chondrus crispus)
- Laver (Porphyra laciniata/Porphyra umbilicalis)
- Limu Kala (Sargassum echinocarpum)
- Kombu (Saccharina japonica)
- Mozuku (Cladosiphon okamuranus)
- Nori (various species of the red alga Porphyra)
- Oarweed (Laminaria digitata)
- Ogonori (Gracilaria)
- Sugar kelp (Saccharina latissima)
- Sea Grapes or Green caviar (Caulerpa lentillifera)
- Sea Lettuce (various species of the genus Ulva)
- Spiral wrack Frying seaweed(fucus spirallis)
- Spirulina (Arthrospira platensis and Arthrospira maxima)
- Thongweed (Himanthalia elongata)
- Wakame (Undaria pinnatifida)
[edit] See also
[edit] References
- ^ "Seaweed as Human Food". Michael Guiry's Seaweed Site. Retrieved 2011-11-11.
- ^ "Spotlight presenters in a lather over laver". BBC. 2005-05-25. Retrieved 2011-11-11.
- ^ "Kai Recipe's used by Kawhia Maori & Early Pioneers". Kawhia.maori.nz. Retrieved 2011-11-11.
- ^ Wiseman, John SAS Survival Handbook
- ^ "Micronutrient Information Center: Iodine". Oregon State University: Linus Pauling Institute. Retrieved 2011-11-11.
- ^ "Albay folk promote seaweed ‘pansit’". ABS-CBN Regional Network Group. 2008-04-08. Retrieved 2009-08-04.
- ^ Round F.E. 1962 The Biology of the Algae. Edward Arnold Ltd.
- ^ Hehemann, Jan-Hendrik; Correc, Gaëlle, Barbeyron, Tristan, Helbert, William, Czjzek, Mirjam, Michel, Gurvan (8 April 2010). "Transfer of carbohydrate-active enzymes from marine bacteria to Japanese gut microbiota". Nature 464 (7290): 908–912. doi:10.1038/nature08937.
- ^ Harrison, M. (2008). "Edible Seaweeds around the British Isles". Wild Food School. Retrieved 2011-11-11.
[edit] External links
- Seaweeds used as human food an FAO report
How to Make Sauerkraut
How to Make Sauerkraut
Sauerkraut,
sour cabbage, is a german lacto fermented cabbage dish. In the 18th
Century Captain James Cook used sauerkraut to prevent the death of his
sailors from scurvy but Germany’s sauerkraut is actually a version of
chinese kraut, brought to Europe by the hoards of Gengis Khan.
Raw cabbage is implicated in depressed thyroid functioning, while fermented cabbage and other vegetables provide many health benefits and should not be under estimated for their healing powers. Sally Fallon in her book, Nourishing Traditions provides some excellent instructions on the fermentation of vegetables and fruits, in addition to grains, nuts, seeds, fish and meat.
Basic Recipe for Sauerkraut
Grate cabbage with a hand grater or process in a food processor, then mix in a large food grade plastic bucket (get them at a hardware store) with the salt and Kefir whey. Pound with a meat mallot or wooden pounder of some kind. I’ve been known to use a pick handle, a clean one of course. Pound until the juices cause suction when you pull the pounder out of the mix.
Press the mixture into a clean glass jar using a wooden spoon. Press firmly until the juice rises to the top and covers the mixture, which it will do when it is pounded enough. Leave at least one inch or more of space at the top of the jar to allow for expansion.
Cover the kraut and store the jar in a cupboard for 3-5 days (depending on the ambient temperature) before transferring to the refrigerator. The sauerkraut may be consumed after a couple of weeks, though if you allow the fermentation process to continue for a month or so in the refrigerator you will be well rewarded with a most delicious flavour. I love sauerkraut at 4 months old.
As with all fermenting, follow your nose. If it smells putrid or you have any doubts about the quality, then discard the sauerkraut and start again.
To explore this topic further we recommend…
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Kefir Rediscovered!: The Nutritional Benefits of an Ancient Healing Food (Kaufmann Food Series)
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
Raw cabbage is implicated in depressed thyroid functioning, while fermented cabbage and other vegetables provide many health benefits and should not be under estimated for their healing powers. Sally Fallon in her book, Nourishing Traditions provides some excellent instructions on the fermentation of vegetables and fruits, in addition to grains, nuts, seeds, fish and meat.
Basic Recipe for Sauerkraut
- 1 litre glass jar with plastic lid or spring lid
- 1 Cabbage Medium sized (1kg)
- 1 tablespoon sea salt
- 4 tablespoons of Kefir whey (you may use already fermented sauerkraut for an innoculant or simply add another tablespoon of salt.)
- 1 tablespoon of carraway seeds or fresh chopped dill.
Grate cabbage with a hand grater or process in a food processor, then mix in a large food grade plastic bucket (get them at a hardware store) with the salt and Kefir whey. Pound with a meat mallot or wooden pounder of some kind. I’ve been known to use a pick handle, a clean one of course. Pound until the juices cause suction when you pull the pounder out of the mix.
Press the mixture into a clean glass jar using a wooden spoon. Press firmly until the juice rises to the top and covers the mixture, which it will do when it is pounded enough. Leave at least one inch or more of space at the top of the jar to allow for expansion.
Cover the kraut and store the jar in a cupboard for 3-5 days (depending on the ambient temperature) before transferring to the refrigerator. The sauerkraut may be consumed after a couple of weeks, though if you allow the fermentation process to continue for a month or so in the refrigerator you will be well rewarded with a most delicious flavour. I love sauerkraut at 4 months old.
As with all fermenting, follow your nose. If it smells putrid or you have any doubts about the quality, then discard the sauerkraut and start again.
To explore this topic further we recommend…
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Kefir Rediscovered!: The Nutritional Benefits of an Ancient Healing Food (Kaufmann Food Series)
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
Tuesday 2 April 2013
Porringer (for porridge) - Wikipedia
Porringer (for porridge) - Wikipedia
Porringers were shallow bowls, between 4" to 6" in diameter, and 1½" to 3" deep; the form originates in the medieval period in Europe and they were made in wood, ceramic, pewter and silver. They had flat, horizontal handles. Colonial porringers tended to have one handle whereas European ones tend to have two handles on opposite sides,[1] on which the owner's initials were sometimes engraved, and they occasionally came with a lid.[citation needed] Porringers resembled the smaller quaich, a Scottish drinking vessel.
One can discern authentic pewter porringers in much the same way that silver can be authenticated from the touch marks that were stamped either into the bowl of the porringer or on its base. Wooden porringers are occasionally found from excavations e.g. 16th C example from Southwark and 11th C from Winchester.[2]
The most famous colonial porringers are probably those made by Paul Revere.
It should be said that in more modern times, some manufacturers of porringers have produced them without handles. These types of porringers appear to be a deep bowl, with the sides being nearly totally flat. Porringers are also used less and less, as a bowl will suffice for most people; Porringers, however, are still circulated, mainly as a Christening-gift.
A second, modern usage, for the term porringer is a double saucepan similar to a bain-marie used for cooking porridge. The porridge is cooked gently in the inner saucepan, heated by steam from boiling water in the outer saucepan. This ensures the porridge does not burn and allows a longer cooking time so that the oats can absorb the water or milk in which they are cooked more completely. Also the porridge does not need stirring during the cooking process which means the oats maintain their structural integrity and the porridge has a better mouthfeel and texture. The lower heat may also degrade less of the beta-glucan in the oats, which gives oats their cholesterol-lowering properties.
Porringers were also made out of red earthenware clay in a type of pottery that called "redware" today but called "earthen" during colonial and Early America. These would have the typical, strap or pulled handle that is familiar on mugs and cups today.
Some collecters or materials historians also call what resembles the pewter porringer a "bleeding cup"
Porringers were shallow bowls, between 4" to 6" in diameter, and 1½" to 3" deep; the form originates in the medieval period in Europe and they were made in wood, ceramic, pewter and silver. They had flat, horizontal handles. Colonial porringers tended to have one handle whereas European ones tend to have two handles on opposite sides,[1] on which the owner's initials were sometimes engraved, and they occasionally came with a lid.[citation needed] Porringers resembled the smaller quaich, a Scottish drinking vessel.One can discern authentic pewter porringers in much the same way that silver can be authenticated from the touch marks that were stamped either into the bowl of the porringer or on its base. Wooden porringers are occasionally found from excavations e.g. 16th C example from Southwark and 11th C from Winchester.[2]
The most famous colonial porringers are probably those made by Paul Revere.
It should be said that in more modern times, some manufacturers of porringers have produced them without handles. These types of porringers appear to be a deep bowl, with the sides being nearly totally flat. Porringers are also used less and less, as a bowl will suffice for most people; Porringers, however, are still circulated, mainly as a Christening-gift.
A second, modern usage, for the term porringer is a double saucepan similar to a bain-marie used for cooking porridge. The porridge is cooked gently in the inner saucepan, heated by steam from boiling water in the outer saucepan. This ensures the porridge does not burn and allows a longer cooking time so that the oats can absorb the water or milk in which they are cooked more completely. Also the porridge does not need stirring during the cooking process which means the oats maintain their structural integrity and the porridge has a better mouthfeel and texture. The lower heat may also degrade less of the beta-glucan in the oats, which gives oats their cholesterol-lowering properties.
Porringers were also made out of red earthenware clay in a type of pottery that called "redware" today but called "earthen" during colonial and Early America. These would have the typical, strap or pulled handle that is familiar on mugs and cups today.
Some collecters or materials historians also call what resembles the pewter porringer a "bleeding cup"
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