Kinda Chorizo Sausagemeat – A Recipe

Sometimes – only sometimes, mind you – I feel like a sausage that is not a sausage.

You get what I mean?

I wanna stuff it or shape it and fry it.

I love Chorizo. Spicy, Mild, Cured or Cooked – it is so versatile, the Pinot Noir of sausage.

If I am feeling a little constrained by the shape – i slice open the casing and use the meat inside. However in these frugal times that seems a little wasteful – all that beautiful skin GONE.

Having a wonderful mincing attachment for my all in one kitchen machine, means that skin free sausage is easy. If you don’t have one just ask your friendly neighbourhood butcher to do it for you.

Chorizo Sausagemeat

• 500g shoulder of pork, minced roughly
• 150g pork loin, minced roughly
• 100g pork belly, minced finely (rind removed and kept for crackling)
• 2 garlic cloves, pasted
• 2tsp salt
• 1tsp coriander seeds, roasted and crushed
• 1tsp fennel seeds, roasted and crushed
• 1/2tsp hot chilli powder
• 1 tbsp sweet  paprika
• 1 tsp hot smoked paprika
• 25ml red wine
• 25ml good dry sherry
• 2 large red peppers
• black pepper

In a hot oven (200c) roast the peppers whole. Once cooked – 15/20 mins. Take out and cool.

Deseed, peel and roughly chop the peppers. Add the chopped peppers in a bowl with the vinegar and wine and mash with a fork.

Add all the other ingredients in the bowl and mix well. Leave for a day or two in the fridge and keep mushing it with your hands intermittently to get the flavours spread out.

Will keep in a fridge for a week.

Use the meat as you wish. Fry, Roast or, um, boil?

#porkoff2011 MENU

you have the date.

now you have the menu.

it is simple.

three dishes – three cuts of pork. simples.

winners will get some kinda pork cut to take home. woooh.

 

Crispy pork belly, grilled aubergine, basil and chili jam.

Pork loin marinated in vanilla with onions  

Pork ribeye, pumpkin, corn and chilli 

Let the porking begin… 27th November 2011

I am sorry.

Sorry that it has taken me so long to getting around to judge pork of 2010 2011.

Stuff happened. Reasonably major stuff, however there is no excuse. Lovely people covered themselves in pork fat and experimented and I did nothing. Nothing I tell you.

Not to worry. I’m here now and I have my judging hat on – le chapeau du porc.

Following thousands of entries a few entries – all available below for your delectation:

@manne

@roguehousewife

@cgharding1

@lucmartin

@nonsensepipe

 

@getforkedthea

You may all be wondering exactly how this will be judged.

Will there be an experimental kitchen set up deep underground and each applicant ushered in with nothing but the ingredients in their hessian shopping bags whilst blindfolded? No Probably not.

It’s just me and the blog posts unfortunately,  we will be having a winners event where there will Pork and such.

It will take place at Galoupet in the late afternoon of the 27th November.

Keep it in your diary and drop us a line if you wanna pop along tickets are £10 to cover the pork costs and the booze.

I will reveal the winner on the evening.

Lets all pretend that there is a little excitement and that it has not taken over a year for this to takeplace!

#porkoff2011

I have to confess that I have been a little crap of late.,

Work has been sucking the life out of  me (in a good way).

I have let far too many thing drift to the wayside, in no particular order:

1. Marriage
2. Post
3. #porkoff2011

 

I dealt with the marriage bit on the weekend, took a day off had a BBQ and gave the wife a kiss.

I will hand a very large bag of post to the first person that applies for the position of my PA and let them get lots of paper cuts.

I WILL ORGANISE THE #PORKOFF2011 – RIGHT THIS VERY INSTANT.

If you have entered – well done on being dedicated to PORK.

IF you have not entered – you are out of time (just about) – I will leave the entries open until the end of this week.

NOW  - I don’t actually know what this competition is about. It all cam about very quickly on a Sunday morning some months ago….. ok ALOT of months ago.

This we do know:

There are entries

There are Judges (some of which may have forgotten by now!)

There is a Venue for the after party/judging

Surely this is enough?

 

 

 

I keep doing this.

In the words of Elton  ’it’s a little bit funny, this feeling inside’ – no I have not eaten one to may slices of pork  - I have been working hard however.

The feelings are due to my inability to post and tweet as much as I want to. That is because I am deep in food heaven, but none the less Garlic Confit is sad.

I will be here again. Soon. (oh and with my X1)

New Year, New Start – More Pork

Some say the world is going to end on 12/12/12.

That leaves me only approximately 2 years give or take to actually get this pork contest to happen.

Last year was a failure.

This year may well be more of the same.

I hope not.

Pork Off 2011

Why? Cos someone has to.

Guess who’s back…

it’s not slim shady.

it is little old me.

sometimes things get in the way. sometimes even with the best of intentions, you just don’t get a moment to write anything down.

I do have a number of post sitting in the drafts pile, a few photos short or a few paragraphs light. They may make the light of day, then again they may not. The temporal hiatus may exist forever at garlicconfit.com.

I have of course been doing foodie things. Drinkie things too, the culmination of which should be on the landscape about January next year.

It will be hard to get fingers to keyboard over the next 6 months but I shall persist.

What pushed me to write now. Rousillon at lunch, that is what.

Au revoir.

GCx