Last Phriday's cook...
-starter smoked sardines with a zesty salad
-main course pulled wild boar back/spine stew with Phries
Sardines were marinated in garlic,olive oil,salt,pepper.
Salad consisted of mixed green lettuce,tomato,onion,shallot,olive oil,vinigar,salt,pepper.
The wild boar back/spine was brined in salt,water,chardonnay (didn't had red wine),soya,ground black pepper and ground juniper berries...rubbed with Byron's Butt rub.
APhter smoking it was cooked in olive oil,butter,mustard,brown sugar,red wine,L&P,thyme,rozemary,juniper berries,bayleaf,cinnamon stick,onion,tomato,red bell pepper,garlic,chorizo,leek,shrooms,cayenne,smoked paprika powder,cumin and the lePhtover brine.