Dry cured Bacon Rashers.

Curing and/or Smoking have been methods of preserving food since prehistoric times so we can label it as a very traditional technique learned through time but which changed as well throughout the ages.

Meat, Fish and Veg can degrade very fast so to have all of them fresh in let us say periods of abundance causes no problems but it is another matter when we are facing a drought, a winter, a storm or if we travel thinking of where would be the next source of alimentation.

Meat... Cured and Smoked: Could it be another longer chapter... I wonder. From my childhood in France which was relatively modest, my introduction to cured meat was mainly through Ham, the Saucisson Sec and Lardons.

Ham is useful and so convenient for Sandwiches.

Let us start with Ham. Three words come to mind straight away: Convenient, Cheap and Cheerfull.

I am one who was born in the late 1970's and grew up in the 80's. We were not poor but not well to do as per say. Souvenir of the time when there were blackouts and no electricty at home, I have some so much so that I always have candles, matches, and a gas lighter in a drawer nowadays... You know the 'Just in case'... Anyhow Ham, Bread and Butter were also a go to: 'The Just in Case'. 

British Breaded Ham.

Ham can give you a good dinner, a good lunch, or brunch, or a late night snack, or in the sandwich you take with you on a road trip so it is convenient to have some:

Dinner: A Wiltshire Ham and Potatoes Gratin with Fine Green Beans covered by a Béchamel Sauce and a nice blanket of mature grated Cheddar makes a nice mid-week comfort food meal. Add seasoning, crushed Black Peppercorns, Sea Salt, and chopped Parsley. Wiltshire Ham is special in the way that the Harris family wet cures it since WW1 for four to five days.

Prep of Wiltshire Ham and Potato Gratin.

The Result: Comforting with all the Golden Grated Mature Cheddar melted on top. 

Lunch: Brunswick Ham slices simply served with Sauerkraut. This Ham is considered as a delicacy for the method it is prepared. It is dry cured then smoked over Beechwood and Juniper branches. You can make that lunch a little more fancy by adding shelled sautéed Broad Beans, chopped parsley, and some Lardons. It is a little side which elevate the lunch. As for a sauce, I don't think this dish really needs one but give or take a spoonfull of Dijon Mustard doesn't hurt or a mild Yellow one. The Sauerkraut gives the kick already with its acidity upon the taste buds.

Brunswick Ham. Love the Rind...

I will slide in there a little Supper: As supper comes from the word Soup... Using almost all the ingredients as above in the Lunch section, the Brunswick Ham diced (I tend to keep the Rind which I love.. one of those guilty pleasure to enrich the Soup), a little handfull of Sauerkraut can turn into a comforting Soup. Put very finely diced Potatoes, a diced or sliced White Onion, a minced Garlic (Garlic press comes to mind as a very handy tool in a kitchen) and Lardons into a large Skillet/ Deep pan with a little 25g to 50g of salted Butter. While you Sauté the mix moving it with a Spatula or Wooden Spoon regurlarly, chop a Celery stick, and dice a Carrot to add in the concoction. It is just about adding flavour at that moment in time. Then add the hanfull of Sauerkraut, diced Ham, and a handfull of Beans of your liking. I tend to stick to Broad Bean just to add a little colour, the Splash of Green: 'I saw a Mermaid in the Sea Soup'.

Broad Beans, taken from their pods and skinned.

Finally put your Stock (Veg Stock), depending on how many you want to feed. For my couple I tend to keep it beetween 750ml to 1.5 litres. My thoughts there are upon the consistency because I don't blend that Soup. For me it is a Autumn to Winter dish therefore I like it more Stocky when we see falling leaves, and thickier when the trees are fully naked. I always finish it off with a small garnish of chopped Parsley. As it is a substential Soup, I usually don't bother with a bread side to dip in but a slice of Garlic Baguette or two can make you clean of the bowl...

Sauerkraut is preserved fermented Pale Green or White Cabbage. It is easily made at home as well as shop bought.

Brunch:This is a little decadent but a home made style number however very rustic I am afraid to say so. It is perfect if you have some leftover Parmentier, cubed potatoes. Warm them up in the frying pan with a little butter. Everyone needs to wake up at some point of the day, smile. Prepare some hard boil eggs on the side. I like their centre yolk still a little bit runny but with me it is a hit and miss if I just woke up... Then add some chopped Chives in your Potatoes, some Honey Roasted Ham slices, shredded, baby Tomatoes halved, a handfull. You can prepare some Fine Green Beans cut in half in the boiling water where you removed your Eggs from while they are cooling off to be ready to be cold enough to be shelled. Check your garden for Salad leaves and wash them thoroughly or your fridge for a bag of Bistro Salad. Put them in a Salad Bowl and 'Por Favor Si Signor' you are on the way for a good Brunch. A little dash of French Vinaigrette which is the start of let's get it going, build it together. Toss the leaves, add the frying pan mix, toss again but ever so gently with lots of care, and lots of loving. Put the cooked Green Beans at that point, toss again ever so gently (Think that you just got up, you need Amore to go through your day). Then deal with the Eggs, cut them in half lengthway after shelling them with Amore! There it is all about presentation... Separate the Salad into individual bowls, decorate with the boiled Eggs and a little seasoning and more chopped Chives and if someone is up to have some Anchovies, just add them in fresh or cured. It classifies as an indulgent Ham and Potato Salad in my books when you stay in bed longer, have to deal with leftovers in a nice way, a very nice way. 'Por Favor Si Signor!' 

Por Favor Si Signor

Salads are fairly simple to prep to be honest and an heaven for your creativity.

Now for the Midnight Snack: I must confess that my working hours are rather unusual from midnight to six in the morning I write, edit or work on my websites, then I sleep from six to ten AM. From ten to one PM, I am dealing with all the little things that needs to be dealt with listening to the radio LBC to James O'Brien. It is like a little catch up with the news outside my little bubble home and garden. I often check my E-mails then, and other Media places like FB and Tweeter. It works like clockwork. Respond to any mail. Have a Lunch then snooze up until I wake up. Which depends how exhausted I am, I eventually wake up to be sure it is always around three, four or five. Then comes the time of experimenting depending on the weather either in the garden or in the kitchen: Rule of thumbs: Planning a Dinner, Creating either one or a future dish that could work (The 3 Ts Session Time), Creating Pics and Drawings or writing up ideas for Sites and Books. Afterwards, there is the Feed my man and me, a little bit of relaxation until midnight and then there is Snack time: 

If you never tried Bacon Jam, it is quite delightful after midnight. Another guilty pleasure...

To be honest Snack time is extended to the entire period I am working because I only take a little bit by a little bit. (The all 'I can't swallow much thing' but someone needs to nourish themselve to keep on going). So Snack is often made of cured Fish (Smoke Salmon) or Ham within a Bagel and a layer of cream cheese. There is no mystery upon it, it is almost a slap-slap bang-bang do... Open the Bagel of your choice, smother the two parts with flavoured Cream Cheese and try it with either Cured Meat or Smoked Fish. It doesn't need much more. Sometimes a dash of Lemon juice, sometimes a spoonfull of creamed Horseradish sauce, and when it is Ham you can go a little bit bonkers: the jingle theme ringing in your head and the Cranberry sauce singing in your mouth. The Shropshire Black Ham is not complaining to be a favourite for it.

Home Made Cranberry Sauce.

Wink in the wings, Breakfast time before going to bed: Speaking about Cured Meat I like a Gammon Steak topped with a fried Egg. Then off I am to get a rest.

Gammon is a nice piece of cured Meat which can give lots of leftovers after the festive season.

But when we were during my childhood or I was on a trip, a good old Ham slice squashed in a buttered Baguette with a few sliced tomatoes was doing the trick to keep you full. There was no fussing around on a road trip or a coach journey. Nowadays I do not miss the old Baguette it is very much because I can do it myself or buy it. However I must admit it did become a little more fanciful with my wise ageing whatever.

 La Baguette. Mines still look rough and rustic, not like the elegant long crusty French ones.

Well the filling inside it is. I would say it is increasingly becoming Hot Dog with a twist but Chipolatas are such a firm favourite of my partner that I will never deny him the Philly Dog as we call it.

 The Filling of the Philly Dog, Roast it up until you have colours upon the Chipolatas.

Some diced Sweet Peppers, those were the mini orange ones from the Garden went in the filling. Some sliced large White Spring Onions went into the roasting tin as well with a little Chilli Oil and the Chipolatas. Which by the way reminds me to tell you that Sausages are products of Curing, Drying and Smoking. We will touch on that later.

Then enjoy a chilled out Dinner on the Sofa with a Philly Dog in front of a film.

 The Philly Dog is called like that because of the Philadephia Cream Cheese layering the two inside sides of the Baguette. A little dash of yellow Mustard to finish everything off and just enjoy a good DVD on a Saturday night to transport you somewhere else like Hogwarts.

Destination: Hogwarts... For all the Harry Potter Fans...

It brings me back to the subject of Sausages and the Saucisson Sec... Cured, Smoked, Dried etc... The variety out there is great, the skill to make them also.

Le Saucisson: A dried Cured very handy delicacy in France.

Just being given one slice of 'Le Saucisson Sec' was quite an experience for me in my childhood. When the Saucisson was out it was mainly the time of Summer holiday, going out, picnics, seeing the family we didn't see for a while. It did mean simple indulgence on the way. It made your mind sing 'In the Summertime'.

In the Summertime Mungo Jerry

Saucisson like the word Sausage comes from the Latin word Salsus which means Salted. Preserving Food and Meat with Salt has been known for a very, very long time. Salt was such a precious ingredient in the preservation of our Alimentation that the word Salary derived from it. In the Roman Army in Antiquity, being paid in Salt rather than money meant that you were a valued Soldier. They wanted you alive and well until the next military campaign. Salt gave you the power to feed yourself on the long term while the money could be flashed out on a whim. Especially in those times the value of coins could go up and down very fast from one Emperor to another or their popularity rising and declining across the Empire, or the minting of coins changing the percentage of metal within a coin, bronze, tin, gold, silver, copper... Salt was in per say a 'Safe Bet'.

Why the Piggy banks are usually in the form of a Pig? This is my repaired one.

The fact is if you get hold of Meat and Cured it, you can keep it for longer. Pork is I think the cheapest but most Cured Meat throughout the ages. Hence it did become a symbol of some value and reliable wealth. Just as well where do you think the expression 'Bring Home the Bacon' comes from? 

Thick or Thin Bacon has a value to it.

When the Normans of William the Conqueror came to England in 1066 and the Domesday Book was created in 1086 they recorded within it up until the last pig within a property or household, the census was so thorough that 'Not one pig was left out'... There is value in knowing where the stock is to feed an Army. 

To go back to the Saucisson, it does last long with the right drying and curing but also storing. Sec means Dry in French therefore a great lack of humidity keeps your Saucisson tasty for a while. Slices of it could be enjoyed simply by themselves just to have a fullfilling Snack. Make sure you do remove the skin.

The Saucisson Sec, cubed, can be put upon skewers, along with cubed Cheese for a Rustic Cocktail party. During the colder months of the year, a Cheese of choice would be either a strong Blue one like Stilton or the creamier Bleu d'Auvergne (Saint Agur), and for a little Veg, a little ball of Pomme Croquette, dainty not big. The addition of fried Sage leaves in between does impart colour and flavour.

Sage makes a good pairing with Pork in general. Here Common Sage and Purple Sage from my Garden.

In warmer days of the years the diced Saucisson is even more welcomed on skewers, alternated with sliced Cheese ( I do like Goat Cheese), and Sundried Tomatoes and fresh Basil leaves. No need to cook anything just display so take care of your display and takecare of your food provenance.

 Chavroux, a French Goat Cheese, which as a decent consistency to hold upon a skewer sliced.

Speaking of Cheeses, the Saucisson Sec makes a good companion to them on a Summery or Autaumnal Cheese platter or a Festive one as a delicacy. To Jazz up a Cheese Platter, along with the slices of Saucisson, depending on the season or occasion, you can add pickled Gherkins, Pear quarters, a nice Grape bunch, Walnuts pickled or just shelled, Sliced dried Apple rings and you mustn't forget a good Chutney in a little dish bowl on the side and slices of rustic Bread on the board. Yummy, Yummy.

Preparing for a Festive season Cheese platter as always been an exciting moment in my home. When the box arrives from the Fine Cheese Co it was opened with a smile of delight always.

From Festive to times when you have to make your ends meet, and there I will remind you of the expression 'Bring the Bacon Home', when you need a bit of Meat in your belly to carry on, the Protein Factor... then in my family apart from Ham it was the good old Lardons. Beside that if I could probably sing a song to praise the Lardons they can enhance a dish by their little Salty Cured presence.

 Lardons, a little fatty, a little salty but full of flavour.

To start off I will just say that they are little dices of versatility. Throw: Number One: An Omelette for Brunch with Lardons, chopped Chives and grated Cheese.

Lardons marries well with Eggs in many recipes. So an Omelette is just perfect.

Number Two: The 'Crepe Forestiére' more of a Lunch: A Savoury Pancake with Lardons, sliced Mushrooms, a little Thyme, a dash of Béchamel sauce, shaved Gruyére. All wrapped and finished off in an oven. Fillings do have Feelings and do fill your empty stomach.

Savoury Pancake à La Normande with Lardons, Mushrooms, Spinach and Eggs.

Next throw, Number Three: The Pea and Lardons Soup. A little twist on the reputed Pea and Ham Soup but when you are out of money in your pocket it does comfort you like a blanket and can make you sleep to the song of Annie: 'Tomorrow is another day.'

Tomorrow Song from Annie's Movie

The other throw, Number Four: 'La Tartiflette'. This is a little dish to comfort your guts after a thrilly ride on the slopes of a mountain. Potatoes, Onions, Reblochon Cheese and The Lardons... and a splash of White Wine can be added. It does look like a tart made of Potatoes, which hold together with the other ingredients by the Cheese, the binding agent I would say.

At Number Five: We have the good old 'Coq Au Vin'. No need to introduce this one. It is comfort stepping a ladder by a notch and Lardons gives the dish a little ostentation which is more than welcomed.

I throw the Dices once more and I finally reach to a couple of Sixes: Yummy Yummy: Double Yummy Time... In the Summertime, I do enjoy a good Quiche cold or hot with a Salad which both have Lardons within them. Or a nice Savoury Pie...

Filo Pie with Fennel, Asparagus and Lardons with a pickled Radishes, Spring Onions and Lardons Salad.

In the colder days a 'Boeuf Bourguignon' with a nice or a lush handfull of Lardons is a Dinner to enjoy. It is a Beef Stew from Burgundy, France. It is rather rich and meaty. But delicious that it is but also comforting.

This bring us to Beef. Cured Beef usually via Salting is also an ancient process. The use and creation of refrigeration but also freezer did not render the process of Curing obsolete but it is regarded more and more in the marginal sides. By that I mean it could be either disregarded as a lower way to eat to cure or buy cured products when one can get the product fresh and preserve them by storing them in a fridge. However in the other side of the scale is Tradition and the Art of Curing which was shared from generation to generation. Lots of us are seeing Curing and Smoking Products as a trade mark of quality. We are prepared to pay the extra bit to keep the tradition alive hence some of those products instead of going on the lower end of the price scale went on the higher end.

Corned Beef Slices, a staple during the wars but versatile in the kitchen.

Imagine if we didn't have the wall paintings, the 'fresco', done by the artists of the past like Leonardo da Vinci, or like Michael Angelo we may not have a wall painting Artist like Banksy... re-vigorating the Art. So what we could qualify now as an Artisanal produce has an intresec value of its own.

Sometimes the value may be historical liked Corned Beef which played a great part in feeding Soldiers during WW1 and WW2. So there may be an emotional connection attached to it. The term Corned comes as a derivation of the Coarse Salt the Beef was cured and preserved. Beef Brisket is usually used for Corned Beef.

Nowadays it is probably more by the Nostalgia that we do consume Corned Beef or by poverty or by the very fact that there is Meat in a pantry that can be kept for long, the 'Just in case Scenario'. However you can rustle up very decent and satisfying meals with Corned Beef, for example, the most famous one would be for Brunch/Lunch a good Corned Beef Hash, with  diced Potatoes, Eggs, chopped White Onion, a minced Garlic, chopped Celery, and even diced Carrots, a good dash of Worcestershire Sauce (The Wake up Call), and chopped Parsley. It is all done in one pan and convenient.

Worcestershire Sauce, a nice little bottle to have in one's cupboard.  Full of Flavour, Full of Peps.

Another way with Corned Beef is a simple Sandwich with Horseradish Sauce, and Bang Bang you have a Lunch on the go. 

As for Supper, you can do a Soup with Corned Beef which goes very well with Cabbage. Add sliced Carrots, chopped Celery, a sliced Leek, Black Peppercorns, 500 ml to 750 ml Beef Stock, even very small diced Potatoes, one to two Bay leaves. All the amounts depend if you want to feed a crowd or not. Chopped Parsley is optional but I do like to add some as decoration, for nutrition and also flavour. Serve it with slices of a nice Cob Bread.

Walnut Cob is a very nutritional option to use to finish off a Soup.

Now I must confessed to be partial to a Jerky but also to Biltong. A Beef Jerky is thinner, Salt and Sugar Cured, but also Smoked. However the Biltong is thicker completely dry Salted and very rarely Smoked. The Aroma of Beef Biltong comes not only from Salt but also Coriander, Black Pepper and Vinegar (Malt or Balsamic). My uses for both, Biltong and Jerky is usually pure Snacking in front of a catching up of movies or TV time.

However a Pot Bread which contains diced Biltong or even a Muffin with Biltong can claim the Brunch accolade especially served with an Egg or two either fried or poached. It is fulfilling stuff to feed your guts for the day ahead.

Now you can use Biltong diced in a good Stew to add another texture or flavour to your Stew. I would say with conservatism to keep it as a Beef Stew all along but you can always prove me wrong: You know the equation: E=MC2, my lovelies. Be the Einstein of your own kitchen, love all its elements, work with them and Make your own Creations happen, times Two, in order to Test and Try and maybe LOVE the Taste in the end.

There I did use fresh Beef as well for the contrast. You can use a skillet or a deep pan or Wok with a thick base or a Teflon kind of deep frying pan. The important Element here is the Beef that can sing song in or to your palate afterwards. Choose your Oil, either neutral or a Coriander infused one to braise your cubed fresh Beef. A little bit of salted Butter will help to brown and baste the Meat. Then once coloured, remove the Beef from the pan, add a chopped White Onion to the pan to gather all the juices from the Meat. This is a building up project that Stew so it is an equation of lots of additions, one after the other but well rendered. When the Onions start to be soft, add minced Garlic. You do not want the Garlic to burn so give everything a good stir. There you have the moment when you can build the taste of your Stew. Grounded or even crushed Coriander seeds, a chopped Chilli of your choice (Seeds included or not). It depends on how spicy you want it to be really. To get another layer of warmth or flavour you can grate a little Ginger within the mix. Then add your diced Biltong and your Braised Beef back to the pan.

Give it all a gentle stir. Next comes fresh diced Tomatoes ( You can also use a tin of them which comes with welcomed juices). Add a roasted sliced Sweet Pepper. I do find them convenient since I am mobility challenged. It is finding what can still make you enjoy cooking in an easier way. A jar of roasted Sweet Pepper in the fridge or pantry is a good thing to have.

Tip: If using Fresh Sweet Bell Pepper keep the seeds to grow some.

When your ingredients starts to bond together and have a party in the pan, this is your moment to decide if you want your Beef Stew to be thinner or thicker. My advice on that is to rely on what your tastebuds like but also what you can consume at that moment in time is key. Pour the Beef Stock in and little is more. Adjust your Seasoning, Salt, Black Pepper then to finish off decorate with fresh chopped Coriander right at the end. You can also add a fresh sliced Cayenne Chilli to embelish the plate and to make this South African Beef Stew pack a punch. You can serve that dish with Rice and Black Eyes Beans.

Black Eyes Beans make a perfect side to that Beefy Stew.

Another way to enjoy Biltong is in a simple Asian style Miso Broth. Prepare your clear Broth then add your diced Beef Biltong, a sliced large Spring Onion or two, a sliced red Chilli to give colour and spice. The stalks of Coriander can be chopped finely to give more flavour to the Broth. For the Veg, I would use a Mooli/Daikon, sliced very thinly (Pickled or not) and either curly Kale or a Pak Choi (Whole Leaves or sliced). A handfull of Enoki Mushrooms which works well with Beef can join the Broth party. Last but not least you may add a few strands of the comforting Udon Noodles. When everything is ready, serve in your best blue and white China looking bowls, finish off with some chopped Coriander leaves, and just a little dropplets of Chilli Oil or Coriander Oil. Sit down and relax to savour your Biltong Broth is all that is left to do. 

 Miso enhances a broth. The paste gives it a delicious flavour.

Then there is the mighty Bresaola... which could be considered as either a starter or an appetiser. There is no fuss around that Cured Beef: Thin Slices to eat with pleasure. It takes two to three months to Salt dry cure to that lovely ruby colour. But there are Spices involved in the process to get your will to sing with a smile: Mamma Mia, here I go again!

Mamma Mia From ABBA

Those are Juniper Berries, Cinnamon and Nutmeg. This is enough to make your palate sing as I said. 'Ruby, Ruby!'.

Kaiser Chiefs

 

To be honest with you, I don't fuss too much about Bresaola, I just eat it and there it is gone. It is just so nice by itself. Now if you need a little decorum to present it to guests or friends, then I will suggest something pickled upon the platter, Gherkhins, Pearl Onions, even Beetroot or pickled Eggs... It all works finely individualy or together for a big do platter.

Pickled Eggs, a nice little addition in one's fridge to enhance a Salad or a Dish.

Home made Bread and Chive Butter could join as well to finish off the doing do which usually doesn't last very long. Because it is all gone within minutes. Bresaola is purely and simply Ola! There is a pleasure in my palate. If I may suggest a sauce which it doesn't need, it would be Horseradish, Tartare or a Bearnaise sauce one. A Blue Cheese one could be considered but I have yet to try that experiment with Bresaola.