father Fitz sent me a link to an article about porchetta recently.. Not the greatest article .. Yet kinda inspiring.. Enough to keep it firmly in my mind anyways..
So chatting with one of my master butchers protégés enabled us to have a great piece of blythberg piggie.. The loin and belly with rind on and scored up.. Bones out..
What a great thing for a superb young butcher to create.,
It has a mix of herbs, dill the primary, oregano and thyme making a guest appearance with coriander in a small time role.. A little French garlic, Italian honey and olive oil.. Of course some fantastic French hard sea salt.. You could grit the roads with that stuff! Plus some lemon zest And fennel seeds of course.,
And tied up.,
Am not too sure what happened to the pics of that mix.. Ahh well..
The joint is annointed with shed loads of ground salt., that one with the boy chasing the chicken on..
And skewered up on the rotisserie ..
On the high heat to start..
Thing is.. Gas blew itself out.. Luckily it didn’t also blow the street up! Ahem…
So putting the heat back on.. And having two excellent bouncers to look after it..
it caught just a bit.. It’s that darn Italian honey.. So scraping like burnt toast was a little required..
That’s cool though.. It was still shockingly wonderful! 😉😏👌👏👐👍✌️👊🎯 (yeah it deserves all them things)..
To go with.. Let’s make it simples huh?
New season king Edwards peeled and boiled..
Into a dish with olive oil..Butter .. A smudge of garlic , salt, white pepper, Greek basil from the garden (man that stuff is good!).. And some welsh chives.. Oh and some oregano too..
It got ate plain straight up meat and potatoes..
And I’ve been snacking on it all day working with its salty herby porky greatness.. It’s a winner.. 👊