What we’re going to do is cook a pair of pig shins low and slow in a flavoursome stock, then pull the meat off the bone to press it with mustard, butter and parsley and the gelatine residual in the hot meat will set the entire thing into a solid brick of deliciousness.
Ingredient: Bay leaves
It is said that the USA has given the world 3 unique art forms, Jazz, the Comic Book, and Creole food. Creole cuisine from Louisiana combines influence from French, Spanish, West African and Native American traditions into something that is very American – a Melting pot. Jambalaya is a creole version of Paella, basically it’s […]
The Brown chicken stock recipe was originally Heston Blumenthal’s (How to cook like Heston) and I modified it to extract more minerals from the Chicken bones, and to have slightly fewer net carbs, without sacrificing any of the flavour. These stock cubes will reappear in many of our recipes when we need to add liquid to a pan, or […]
When cooked slowly for an hour the squid totally changes texture and the rubbery collagens in the meat melts and turn into gelatin – and the mouth feel is almost like silken Tofu. But the most amazing transformation is the flavour – quick squid deep fried is almost tasteless by comparison, but when you slow cook the squid it imparts a delicious fresh seafood taste to the stew.