SANGUINACCIO ALLA FIORENTINA ( MIGLIACCO ) ........ BLACK PUDDING

Sanguinacco  alla fiorentina , is a rich dessert that for centuries has been enjoyed in regions of  Italy, especially central Italy.
Sanguinacco alla fiorentina is made with pig`s blood mixed with a variety of nuts, spices , dried vine fruits, honey and baked in a tart or as a flat cake .
Now that`s a black pudding !
 

DOUGHNUT MUFFIN

Preheat oven to 180 deg C
Sift 1.5 cups of plain flour together with 1.5 tsp of baking powder in to a  bowl .
Add 1/2 cup of castor sugar and stir until well combined .
Whisk in 125gm of melted butter
1 cup of evaporated milk
1 egg lightly beaten
Whisk until mixture forms a smooth batter.
Transfer batter to a pouring jug .
Lightly grease a muffin tray with an oil cooking spray.
Pour batter in to muffin tray.
Fill muffin pans 3/4  full .
Place tray in oven and bake for 12 minutes or until golden.
Remove doughnut muffins to a cooling rack .

Glaze  ......

Whisk together 125 gm of melted butter
1.5 cups of sifted icing sugar
2 tbs of warm water .
To form a thick pouring glaze .

Dip the top of each doughnut muffin in the glaze and allow to set .
These are delicious ...and so simple to make .

THE FOOD OF LOVE

" There are three possible parts to a date , of which two must be offered :  entertainment , food and affection .
It is customary to begin a series of dates with a great deal of entertainment  , a moderate amount of food and the merest suggestion of affection .
As the amount of affection increases, the entertainment can be reduced proportionately.
When the affection is the entertainment  , we can no longer call it dating .
Under no circumstances can the food be omitted."

Judith Martin ....

CAJUN / INDIAN DRY RUBBED ROAST PORK

You will need to order from your butcher a suckling pig about 8 kgs , the meat must keep its skin intact .
With a very sharp knife , score the skin of the pork in parallel cuts about 1/2 inch apart , make sure you cut down to the underlying layer of fat but  not into the meat.

For the marinade you will need to blend together
4 cloves of fresh garlic that have been peeled ,
1 dsp of cardamom seeds
3 large dried chillies including seeds
10 peppercorns
1 dsp of brown sugar
1 tbs of dry mustard
1 tsp of salt.
Rice bran oil

Slowly add enough oil to make a thick paste .
Rub the paste into the cuts of the skin .
Wrap the piglet in cling film with two layers and then straight into the refrigerator for 24 hours .

For the stuffing you will need to place in to a food processor
1 large onion cut into wedges
4 sticks of celery peeled but with leaves on
3 cloves of garlic peeled
1 large egg
1 granny smith apple peeled an cored.
6 cups of breadcrumbs
12 fresh sage leaves
Salt and ground pepper to taste .
The mixture will be coarse and crumbly .
The apple and celery will break down in the cooking and provide necessary moisture ..
Stuff the cavity of the piglet an hour before cooking and then enclose with twine.

Preheat the oven to 230deg C .
Place the piglet on an oven rack with a deep pan below to catch the drippings .
cook for 5 hours .
Every hour turn the piglet , basting it with its drippings and then pouring over a little guiness stout .

Remove the piglet from the oven and allow it to rest for 30 minutes before carving.
Allow the drippings to settle , then drain of the fat .
Deglaze the pan with the remaining guiness stout , cook off the alcohol and reduce the sauce to the preferred consistency , adjust the seasoning .
The piglet can be displayed to guests , but it is easier to carve the whole animal in the kitchen .
Remove the crackling and divide into portions .
slice the stuffing , carve the pork and serve on warmed dishes .



 

THE DINNER

         Show me another pleasure like dinner which comes everyday and lasts an hour .
    
                Charles Maurice De Talleyrand

FOODIE GROUP

The Foodie Group , meets in the dining room of Castle Garden , 3 Roberts Road , Churchill , on the 1st Wednesday of the month .
All welcome .
No cooking just sitting around the table in the formal dining room , in discussion .
We all eat , not everyone likes to cook , we don`t  all like the same things .
The foodie group gives people the opportunity to discuss food issues , feeding fussy children , convenience food , health food V junk food , growing our own vegies  , the price difference between organic brand and mass produced fresh produce .
It`s a great opportunity to discuss why a particular recipe was ` quel desastre `, it can be an exchange of recipes .
Everyone has a secret ingredient that they depend on to produce perfection , mine is cream of tartar ...come along and I `ll tell why.
Food snobbery .
Cookbook reviews .
 It`s all about food , from any perspective .
Let`s start with `How do you shop ? `
There is also an opportunity to borrow cooking magazines and literature , you are invited to bring along your read magazines to share and or swap .
The Foodie group meets from  7.30 pm to 9.00pm  . 1st Wednesday of the month.
Costs $ 10.00 including supper .
For bookings  ph ..0407561192 .

THE DIFFERENCE BETWEEN GOAT`S CHEESE AND FETA

A commonly asked question .
What is the difference between feta and goat`s cheese ?
Goat`s cheese is made with 100% goat`s milk , it is most commonly used in French cuisine .
Feta is made with 70% sheep`s milk and varying amounts of goat`s milk up to but not exceeding 30% .
Feta is closely associated with Greek cuisine . ( Feta meaning ..slice or morsel )