One Pig – Matthew Herbert…..The Whole Hog Part One

Austerity measures/being skint, has meant I’ve been out very little recently and have needed to choose very carefully (as have most people…) what I spend my well earned cash on.

A few months ago my friend Yuki (Sugiura) booked us (Aya, Cara, Simon and me) tickets to see Matthew Herbert at the South Bank Centre this week. Who is Matthew Herbert? Well he’s an artist/muscian/performer/clever bugger….

To be quite honest I wasn’t quite sure what to expect, except that I knew he had filmed and sound recorded the whole process of a pig’s life.

From it’s birth to it’s death, being butchered and then every part of the pig being prepared, cooked and eaten, Matthew recorded it all and then created a musical score of the sounds.

On the night five geeky men in white coats, (including Matthew) performed this music live, sampling sounds of the pig, and sounds created in the hall that night. The sounds of rustling hay, bones being hacksawed and pigs tails being cooked on stage, were used and sampled along with the sound of an unusual newly invented instrument. This resembled a boxing ring, within which  it was played, but the fine ropes were made of stretchy wire, that when pulled created an electronic wire sound.

The smell of hay and pig cooking drifted around us as we watched and listened to this strange performance of this experimental music.

All sound a bit weird? No not really. Matthew’s aim is to question the meat industry and he respectfully celebrates the life and death of the pig. Strangely the music is very touching.

Watch a film of Matthew explaining his project.

The end….

Potato and Chilli Tart – From a book on potatoes, called Potatoes.

A long time ago, I wrote a book on potatoes. When I tell anyone this, they always ask me, what’s it called? and I of course say, Potatoes.

It’s true. I wrote a book on Potatoes, called Potatoes.

Potatoes, Ryland Peter’s and Small 1998.

a beautifully presented book to inspire your potato repetoir, 1 Nov 2000

By A Customer

This review is from: POTATOES: FROM GNOCCHI TO MASH. (Hardcover)

Beautiful photographs of potato recipes, ranging from the mouthwatering to the inspirational. Can you read this book and not rush to the kitchen? If you can, I feel sorry for you!

…….Just found that review a minute ago, as I went to find link…..

But yea, I hope it did get people in the kitchen. It’s looking dated, but the quality of recipes are there.

Potatoes by Annie Nichols, Ryland Peter’s and Small 1998.

I prefer the larger, original hard backed version the most. Potatoes, From Gnocchi to Mash In U.K. (or …to Fries U.S and various titles worldwide) It’s on Amazon from £0.01p at minute! so go get it, what’s to lose. You’ll only have to pay postage for goodness sake. It’s worth it for the recipe below, but also my favourite (and Paul’s) ever recipe for Dauphinois is in there too.

Top – Annie’s pics of Susie’s tart.

Bottom – Stacey’s pics of Stacey’s tart.

The pics above show Potato and Chilli Tart, which is one of my favourite recipes from the book. Karen reminded me that it was one of her favourite recipes from the book too. Hearing this, Susie, then Stacey decided to cook it up.  Susie and I didn’t get to taste Stacey’s tart,  but doesn’t it look great? Susie’s tart was so delicious. (There’s me, all ‘Miss ‘low carbs’……and enjoying every mouthful!)

……It’s worth making the pastry yourself, (especially having some chilli in there too.) if you can be bothered…..or buy ready-made…..

For the recipe in the book, I roast tomatoes to get an intense flavour. But for Susie’s pie, we heated a couple tablespoons of olive oil, and lightly fried a couple cloves garlic, then added a tin of tomatoes and reduced it down gently until thick and pasty. (this is also great as a pizza sauce.)

So Potato and Chilli Tart – From a book on potatoes, called Potatoes.

Back in January I made a similar tart. Leek, Dauphinois Tart. Both tarts need quite a large 25 cm tart tin. But the tin size is important, so that you get a thin delicate pastry crust, and a good ratio of cream to potatoes. It needs to be seasoned well and if you make a smaller tart, make sure the potato slices are even more thinly sliced.

Wishful thinking……

So we got Boris for another term. Bollocks. Now what we gonna do?

Wishful Thinking – China Crisis

Police and Thieves – Thinking about London Mayoral election….

Love both versions for different reasons…..

Junior Mervin – Police and Thieves 1976 (video 1980)

or

The Clash - Police and Thieves 1977

Game Sausages and Creamed Peas

I was  just thinking how green the blog was looking in the last few posts and then realised that it’s the first of May tomorrow, my favourite month.

Returning home in May after a few months travelling in South-east Asia a few years back, I was picked up from Heathrow by my brother Dave and mum and we headed back to the West Country.

After the dusty and dry landscape of Asia I had just left, I was shocked and couldn’t believe how green and lush England looked. This was the green and pleasant land so often talked about. I didn’t remember this. (I didn’t actually think it really existed) Yet I was in it. I’m not particularly patriotic, but I liked being English at that time.

May is bursting out of itself in the next few weeks. Just watch.

In the meantime here’s a little green number I tucked into a couple days ago.

Game Sausages and Creamed Peas

On Saturday I fell upon  the farmers market in Hackney Central. From a man selling game (he was also selling wild garlic at £2.50 bag….) I bought some good meaty, (not too strong) game sausages. But any sausages would be good with this. Fry, in a couple tablespoons oil until well browned all over and tender inside.

Set aside the sausages while you make the peas. This is enough for two.

All you’ll need is…enough sausages for two….an onion…a large knob of butter…250 g fresh or frozen peas…..200 ml double or whipping cream…..salt and pepper….an appetite and some love as always…..

Ok, so finely chop the onion.

Melt butter in a pan.

Add the onion and cook gently for 5-6 minutes, without colour until soft and sweet.

Tip in the peas and cook for about a minute.

Pour in the cream and season well with salt and pepper.

Put on a lid and cook for a few minutes until the peas are tender.

Check seasoning, then whiz up half of the cooked peas in a food processor, or use a stick blender, and blend until smoothish, then scrape back into the pan of peas and reheat and serve with the sausages.

Yum. Yes. Oh yum.

Asparagus and Boiled Eggs

Trim some asparagus by snapping off their woody/tough ends.

Bring two pans of water to a boil.

Add eggs to one and boil for about 4 minutes.

Add a big pinch of salt to the other, and steam or boil the asparagus over or in this pan for a similar amount of time.

Serve with sea salt flakes.

Options – chilli oil or celery salt……Karen and Susie’s preferences respectfully.

Wild Garlic and Pork Dumpling Broth with Asparagus, Peas and Leaves

Last week I picked some Wild Garlic leaves, (see post) in an urban wood and I promised to make some dumplings with them. Here they are. Use regular garlic if you like.

I made a fresh pork stock, (recipe to follow too.) but chicken would be good. If you can’t be bothered to make a stock, (even though it’s dead cheap, and easy….) try and buy a fresh tasty stock if you can. Butchers often make them now.

The asparagus season officially starts on 23rd April, but I was given an early bunch, so in it went with some frozen peas. (a little more patience is needed til we get fresh peas….)

Wild Garlic, Pork and Prawn Dumplings

Wild Garlic Wick Woods – I’m not really a forager, but I’ll give it a go…..

I was food styling a photoshoot for Jamie Magazine this week, and one of the recipes called for Wild Garlic, which is also known as Ransoms and is a great forager’s garlic substitute.