Monday, 27 January 2014

Time to see the boys :)

Six nations rugby starts at the weekend and a much awaited invitation to pop round my friends house for a 'rugby soiree' arrived. This can only mean two things. Time to have the Michael taken and time to make bacon. It has been a while since the last clan gathering so the sous vide was not in play then. Time to add to the mix.

The sous vide is a great toy for food creations but a must for mixollogy unless you are into liquid nitrogen. Remembering that the boys like their rum cocktails I decided to knock up a litre of something beyond a mojito. The weekends sojourn to the market had rewarded me with, amongst other things, limes, lemon grass, basil and mint. A short stop at the supermarket added to the potential with a litre of supermarket bargain basement white rum. A good bunch of mint, 3 crushed (a steak tenderiser did the job well) lemon grass stalks, three stalks of basil, the rind from three limes and the juice from one, a ziplock bag and a litre of rum took a bath together at 60C for an hour and a half (longer means stronger flavour). I let this cool over night and then strained it back into the bottle for delivery to the glass on Saturday. A few chefs perks came my way and a touch of fresh mint, a touch of fresh lime and some ice (possibly sugar if you have a sweet tooth) will see us well on the way to a Caribbean feel to a cold, wet day of watching the rugby.

My friend has promised us plenty of food so I will not be on point to produce home made bacon sandwiches this time but I thought I might just drag along a few vacpack slices of home made bacon to help with the morning after. 500grams of salt, and the same of muscavado sugar, two vanilla pods, half a nutmeg  and a good teaspoon of fresh ground black pepper went into the blender with two tablespoons of maple syrup. A handful of this underneath and on top of a good looking back joint of pork every day for the next 5 days will see a great bit of bacon rinsed in water then washed in some malt vinegar ready to hang in an airy and dry place until Saturday morning before being sliced and packed. Happy eating boys.

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