Shaving a Pig

Should I use an electric or wet razor? This was the dilemma I faced on Christmas Eve. It’s a special event.Let’s go for the close cut of the wet razor!

Whilst washing his face I had noticed quite a bit of stubble.

The blow torch had reduced it considerably but some of those irritating patches remained.

It was while I was tackling a particularly tricky bit round the chin I happened to glance up his nostrils. After a good twirl the cotton buds were still coming out green.

A lick and a promise were not enough to wash this bad boy’s face!

OK face down in boiling water for ten minutes.

Now you are ready! Just a tad more Rosemary.

Into the oven. As with most meat very hot to start and then reduce the temperature.

About four hours in total.

You need to wrap foil around the ears and the nose to prevent burning these extra special bits. We took turns to baste him in honey.

Onto the serving plate. A cocktail stick secured the customary apple.

It was carried through to the dining table.

The smoke coming from the super clean nostrils added a nice dramatic touch.

Pig’s snout anyone? Or would you prefer an ear?

It tasted delicious.

The cheeks were particularly good!

Luba's Chicken Pate

Luba was our friend.

She grew up in Beirut.

Long ago before the troubles came.

She told stories of a home in an apartment block built around an open atrium.

At night in the summer heat they would lean over the balcony facing the atrium chatting to neighbors.

Many neighbors many languages. She spoke more languages than I have fingers.

One Christmas she made a large amount of chicken pate.

She put the pate into the cups of a tea set.

Cheaper than buying Tupperware, “She said”

I have one sixth of the tea set.

I don’t remember the recipe for the chicken pate.

I remember Luba.

Beetroot and Vodka

As I have previous said,’We love soup”!

My recipe for beetroot soup or,’ Borch’ is as follows;

Clean and trim the raw beetroot. Boil with a peeled onion until a knife will go through it.

Cool.

Peel the beetroot.

Liquidize the lot.

You can add additional water.

Serve hot or cold.

We add lemon juice and sometimes sour cream.

Mrs Fishcake read an article in a newspaper that said, ‘beetroot was a super food and  good for you’

A carton of beetroot juice appeared in the fridge.

We were out of tonic water.

Vodka and beetroot juice.

Contented smiles all round.

We love soup.

One of the joys of the AP has been fresh watercress.

I have tried many recipes but this is our favorite;

Soften a medium chopped onion in 40 grm of butter

Add 1 table spoon of flour stir,

Then add 400 mltrs of milk and 200 mlts of water.

Without boiling simmer for 5 mins.

Set aside.

Bring a large pan of water to the boil

Blanch 400 grms of Watercress for 1 min

Then plunge into ice cold water

Drain and add to your food processor /liquidizer.

Slowly add the onion milk mixture to the machine.

Chill and garnish with a few fresh watercress leaves.

I don’t think I need to write the recipes for ‘Gazpacho or even ‘Ajo Blanco’ ( almonds and garlic) also favorites but I will if asked. 

Another of our favorites, this one hot, is “Sczaw”

This Eastern European soup we make with Sorrel leaves. They have a slightly bitter citric taste

I make a stock with pork bones carrot onion celery bay leaf etc.

Drain and then add the finely chopped sorrel. Top with sour or ordinary cream.

 I also add sometimes to a salad.