Home Cured Pancetta

headchef Charcuterie Leave a Comment

Curing bacon is not difficult. Buy a nice lump of pork belly, coat with cure, refrigerate, turn every day, done. Turning bacon into pancetta essentially just involves finding somewhere to hang it until it’s lost 20% or more of it’s body weight. This post on the daily brine says it all really – read it. All I can add is …

Italian Sausage

headchef Sausage Leave a Comment

I’m calling this Italian sausage as it’s loosely based on recipes of the same sort of ingredients. Unlike most sausage recipes which start with 100% of sausage weight before specifying percentages (eg 80% meat, 9% water, 9% rusk, 2% seasoning), my recipes specify percentages based on the weight of meat you’re starting with. I think this is much easier to …

Focaccia

headchef Sides, Snacks Leave a Comment

I always thought I didn’t really like focaccia, but I promise you this beauty bears no resemblance to the heavy stodge that you buy from the supermarket and reheat at home. Focaccia is a light, crispy bread, heavy on olive oil and infused with a variety of additional ingredients. The general rule is if it cooks inside 15 minutes, it’s …

Ciabatta

headchef Sides, Snacks Leave a Comment

I love ciabatta, its a close run thing between this and sourdough for King of Breads if you ask me. Here is the summary of what I learned on a Italian breads course at the excellent Bread Ahead bakery school in Borough Market. The key, as ever, is super high quality ingredients. Going the extra mile to source organic, stone-milled …