GUIDE TO SUPPLIERS ???????? ASPARAGUS WITH AIR DRIED BEEF, PEA SHOOTS & PARMESAN By Ronnie Bonetti, executive chef at The Lucky Onion group
greatglencharcuterie.com
A supplement to Fine Food Digest
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Owners Anja and Jan Jacob Baak have reported another busy year for their Great Glen Charcuterie business, based in the Scottish Highlands. The operation has seen “steady growth” with the help of wholesalers, says Anja Baak, with the firm’s wild venison charcuterie gaining a firm footing on top restaurant menus – and not just in Scotland. Great Glen’s smoked venison was served at Twickenham during this year’s Six Nations championship. Investment in a new slicing line has helped to speed up production, Baak says, offering catering packs alongside retail packs and whole products. Her husband Jan Jacob set up the company – then known as Great Glen Game – in 2003, and was one of the pioneers of the British charcuterie movement. The company’s “unique, pure venison charcuterie” has won numerous plaudits, including a string of Great Taste awards. In 2016 it collected a producer award from Delicious magazine for its green pepper venison salami.
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GREAT GLEN CHARCUTERIE
Ingredients Serves 2 150g sliced air dried beef 6 spears of Markham Farm asparagus (or good English asparagus) 30g shaved parmesan 20g pea shoots Juice of a 1/4 lemon Good extra virgin oil
Method 1. Bring a pot of salted water to the boil then place the sliced beef onto a cold plate 2. Cook the asparagus for 3 minutes 3. Place the asparagus over the top of the beef 4. Squeeze on the lemon juice and drizzle on the oil 5. Scatter on the pea shoots and parmesan
CHEF
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Guide to British & Continental Charcuterie 2017-18
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