Having the easiest week ever! This is most likely because the hours during Christmas and New Years are going to be hell. But I’m enjoying the peace while it lasts. I helped to make a Duck, cherry and pistachio sausage today, it very festive even in the colors of the ingredients.
Whilst drying out the tomatoes for the tarts I discovered, what I found to be huge mutant of a TOMATO just as big as the bananas delivered this morning. Check out the size of this monstrosity!
Christmas Sausage Recipe...
• 2 tablespoons ground duck meat
• 1 cup diced duck meat
• ¼ cup duck fat
• 1/4 cup breadcrumbs
• 4 Garlic cloves
• 2 tablespoons port wine
• 1 teaspoon fennel seeds
• 1 teaspoon Sugar
• 1 egg white
• 1 Tablespoon Thyme
• 50 grams Cherries pitted
• 20 grams Pistachios roughly chopped
• Duck skin
• 8 pounds duck fat
• Sausage casing
Place all ingredients except casings in mixing bowl; combine using paddle. Refrigerate until chilled. Grind through medium die; pipe into casings.
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