Cooking With Richard

The brawn is tasty, rather like a cold, meaty pâté.

We ate it with home made toast. The only problem is there’s just so much of it, a complete “loaf” of brawn which we won’t ever be able to eat in time. Luckily Hugh has a recipe for fried brawn — we’ll see about that.

Brawn with toast and salad. Everything here is home-produced!

Next time: More spices. This dish will take a large amount of spice because the pig is highly flavoured itself, and there’s such a lot of it. I think I’d want to go with a real recipe next time so we can choose to make it Chinese-spicy and British-spicy. Also more salt for the same reason.

This entry was posted on Wednesday, October 28th, 2009 at 9:14 pm and is filed under big things, bread, food, nature, photos, recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.