When I dragged it back home the people of Levenshulme seemed a little surprised to see me riding up Stockport Road dragging the carcass of a dead pig behind me, I don't see what's so unnatural about hunting wild boar - if nobody culls them they'll overrun the city and then where will we be? It might get as bad as London with their crocodile infestation or Birmingham and the roving bands of angry hippogriffs which have been terrorising the city centre of late - perish the thought.
So how to cook the dead animal was the next question. I'm not an expert at cooking boar so I checked the internet for suggestions. I did find a fantastic sounding Italian dish which Google translated for me into English and this is what it said:
CIGNALE BETWEEN TWO FIRES
Placed in the bottom of a casserole three or four slices of lardo thinnest, you place the piece of the cignale over to the same ones, conditelo with knows them and pepper and you add an entire onion, pezzetto of butter and, if the cignale were a kilogram approximately, half a wine glass white man. You stretch on the piece of the meat others three or four slices of the same one lardo and, you cover it with a sheet of paper from furnace greased with the butter. You put in furnace with fire under and over for approximately 45 minuteren controlling if it stretches to dry up itself, in that case inumidire with brodo of meat.
Sounds simple enough - aren't translator programs fantastic?
Also, corzetti. This is an odd pasta I bought back from my trip to Italy. It is actually holy wafer
shaped (and has designs pressed into it). I've no idea if you can buy it outside of Liguria/Genoa. It's normally
served with walnut sauce, but I don't like walnuts much so did something spicy and fishy instead.
Lemon Shortbread: The recipe was sent to me by Elena Thomas. Along with the recipe came a warning that if I didn't actually weigh out the contents it might be a bit of a disaster. I don't actually have any scales though and had to go by eye. I followed the recipe as best I could except I didn't read the last bit which said that you should let it cool for several hours to set properly. Mine was served still slightly warm and the shortbread was still moist. I liked it very much - and the left overs which had cooled properly and taken on a biscuit texture were excellent for breakfast.
8 Sun Dried Tomatoes
½ tsp Crushed Chilli
2 Cloves Garlic
2 Tbsp Olive Oil
20 Black Olives
Small Can Anchovy Fillets
1 Tbsp Pickled Capers
Parmesan Cheese (to serve)
Stewed, Cured Shoulder of Wild Boar
400g Cured Wild Boar
50g Preserved Lard (see above)
1 Glass White Wine
100ml Chicken Stock
1 tsp Oregano
1 tsp Black Peppercorns
For the base:
250g Plain Flour
50g Caster Sugar
225g Unsalted Butter, cut into chunks
Zest of a Lemon
For the topping
30g Caster Sugar
75ml Lemon Juice (about 1½ lemons)
30g Plain Flour
½ tsp Baking Powder
*All quantities are very approximate and for four people