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Introduction Chapter 1: Curing & salting 18 Bacon – Basic dry cure / Basic wet cure / The easy cure bacon / Salads with lardons / Guanciale / Penne amatriciana / Lardo / The bacon sandwich / Bacon jam / Baked ham Beef – Salting brisket / Pastrami / Salt beef / Building a Reuben / Proper corned beef Fish – Salting white fish / Salt cod croquetas and Romesco sauce / Brandade / Gravadlax and Fox sauce

Chapter 2: Pickling 64 Pickled onions / Piccalilli / Pickled shallots / Pickled wild garlic / Pickled beetroot / Pickled eggs / Pontack ketchup / Pickled herrings / Sardo in saor / Ceviche / Pickled cucumbers / Japanese style pickled vegetables / Sauerkraut / Kimchi

Chapter 3: Drying 92 Bresaola / Biltong / Redneck jerky / Salami / Duck ham / Lomo / Dried fruit salami

0Prelims Intro.indd 6

07/03/2013 13:17

Tim Hayward - Food DIY  

Over recent years, across much of the world, people have started rejecting shop bought food and are getting into making it themselves. The D...

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