Cut the meat (Silverside, Topside or Rump) into strips of about 25 mm thick. Remove excess fat, but not all. Also clean meat up by removing connective tissue, lumps, glands and non solid pieces of meat.
Mix enough 25 : 75 :: Worcestershire Sauce : Brown Vinegar to quickly dip and rinse the meat in and then put in a flat container, layer by layer. Sprinkle Biltong Spice Mix to start with in the container, then follow with a layer of meat. Repeat until all the spice and meat has been used. Put in fridge for 12 hours, turn and put back in fridge for 12 hours.
Meat can be hanged as is, or washed with a 10% brown vinegar water solution (boiled and cooled) and then hanged. Make sure the hanging area is about 12 C and well ventilated.
It is Easter, so in the absence of grand children, chocolate eggs, dyed eggs and the like Mrs BYF made a Pizza Rustica. It cannot be called traditional I suppose, lacking mortadella and prosciutto. I did have some ricotta left as well as some soft cheese that happened and has no name, plus some mozzarella that would not stretch, so the cheese was sorted. I sliced some home made salami and guanciale and that sorted the meat. The pie turned out great – my Nona would have approved.
Whisk 10 g dry yeast and 10 g sugar in enough lukewarm water to dissolve the sugar and yeast. Leave until the mixture is foaming
500 g flour
150 g butter softened
2 eggs lightly whisked
10 g salt
Mix all the ingredients including the yeast together. You should have a stiff dough like a pasta dough after kneading it a bit. Let the dough stand in a warm spot until the yeast is activated. Roll the dough out thinly and line a spring form cake tin
Set oven on 190C
3 eggs, lightly whisked
500 g of cheese and ricotta combined
100 g guanciale very thinly sliced
100 g salami very thinly sliced
Pepper to taste
Combine all the ingredients well
Line spring form pan with 3/4 of the pastry dough
Pour the filling into the pan. Roll out enough pastry to make a lid for the pie. Prick within a fork
Bake for 35 minutes
ENJOY and do not forget to wash it all down with a glass of good homemade red wine
The Elder Flower Pickers hard at work. We had a trial run a few weeks ago making Elder Flower Sparkling Wine. It was delicious. We set out to harvest enough before the flowers disappear, at which stage we will attempt elderberry wine!
Vino di Sambuco ( elder flower wine ) Recipe as it happened step by step
Add about 1 Liter Elder flowers, stems removed, to a 10 L plastic drum and cover with 5 Liters of boiling water – seal
There is no better way to spend a Sunday, with a few good friends, to convert the pig and stag that crossed our way a few days earlier, into some delicious products.
The temperature in my “Meat Curing Room” is ideal at 8 – 10 C at this time of the year, but I would have preferred the humidity to be less than 60% to allow for proper curing and drying – hopefully it will get a bit less humid over the next few days.
There are many Easter Breads in Italy and each region has its own version, but most include whole, sometimes coloured, eggs. This specific recipe is from Napoli and is made in a pan with a hole in the middle, called a ruoto. The recipe is enough for two breads in 270 mm pans.
50 g Parmigiano or Grana Padana Cheese – about 5 mm cubed
12 Quail eggs – fresh – Plus two to glaze the bread
Mix the honey, water and yeast and let it stand for 5 minutes. Now mix in the flour, biga, oil and salt and knead well. Let it proof until at least double in size, then knead briefly again. Divide the dough in two, but keep about 50 g to make strips to secure the eggs, and roll each into a square of about 300 mm. Spread all the cheeses and meat on the squares and roll up. Place each roll in a well smeared pan in such a way that it fills the entire base of the pan. Now place the whole eggs evenly on the breads and secure each with two thin strips of dough. Proof until at least double in size. Glaze the top of the breads with beaten egg and bake at 220 C for 13 minutes. Turn the pans around and bake for another 20 minutes at 190 C.
Enjoy hot or cold, or the next day on the Easter Picnic.