Duck! Its Chips!

Daffys always a favourite with chips

Todays luncheon moshers! Crispy duck (£3.99 from German supermarket Lidl) and chips (our American cousins call them fries). And it was to f**king die for! The skin and flesh of a duck is something else, and if one of the perks on a sunday morning is lurking around your wife/partner, trying to steal bits of chicken skin or pork crackling, then wait until you get a load of duck! Obviously this blog post is aimed at duck virgins (and boy does THAT sound weird!) because readers who have already tasted this delicious bird will know exactly what I mean.
Allow me to spell it out again, in case that chicken got your earhole: DUCK IS F**KING TASTY AS ALL HOLY F**K! Get that? Feed them in the park all you want but unless you've tried duck, either as a roast dinner or accompanied by chips and egg, I can safely say that you have never lived. Well you did but all bland like *smiles*

Slobber and drool over these pics and vids. I bought two because....why not? Orgasm on a plate.

Early Birdy Omelette

Stovies

Got this recipe from a Scottish friend (thanks Glynis!) and im totally making it because it sounds like something im going to love.
How to make stovies - fry some link sausages. Peel some potatoes and onions. In a deep pan place a layer of sliced potatoes, then a layer of sliced onions, then a layer of the cut up cooked sausage. Keep going till everything is used. Generously salt and pepper, then add enough water to cover the bottom of the pot. Bring to a simmer and cover. Cook for 20 minutes, or until the tatties are mush, then mash with a masher.....totally delicious, but do taste better with square/Lorne sausage.
Add more pepper as you mash. Best eaten with French bread and butter.

To Cook Squirrel

Firstly this isn't my recipe, its from an article in todays Wales Onlne. Secondly these meats are healthy, tasty and metal as f**K!

To cook a squirrel, first go out and try to kill a very young one. This is the most important thing as old ones are too tough. When skinning the squirrel, make extra sure to remove all the hairs.

Ingredients:

2 young squirrels, skinned and cleaned

Salt to taste

¼ teaspoon freshly ground pepper

4 tablespoons butter

½ cup all-purpose flour

After carefully washing the squirrels, pat dry.

With a mallet, gently pound the meat until the bones are crushed and the flesh is tender. Season the meat with salt and pepper.

Melt the butter in a skillet (preferably cast-iron) over medium-low heat.

Dredge the meat in flour, and add to the melted butter.

Brown and turn.

Continue cooking, stirring occasionally, until the meat is golden brown and cooked through. (Pierce with a knife to check “doneness”. The juices should run clear when cooked).

The process should take 25 to 30 minutes

Piggy Trotters

Pig's Trotters are coming back to our dinner tables its been noted. In this current gloomy fiscal climate people are shunning steaks and beef joints for cheaper meaty joints, and the pig is again for the chop. (Sorry Miss Piggy but needs must, im sure Kermit would understand).
The trouble is folk are not really sure how to cook these knuckly delights, and even less certain about what to eat them with. Do they go with chips? Salad? Or how about bunging them in a broth? Well fear not fellow mosher! I just so happen to have a little recipe for ya.


Stuff you'll need:

2 Pig's Trotters (but of course).

4 Large Spuds (potatoes).

1 Large cooking apple

1 Broccoli head.

1 Pint of cider (slurp!)

1 Pint of red wine (double slurp!)

1 Pint of beef stock

1 Teaspoon of Dijon mustard

1 Dessertspoon of sugar

100g Butter

50ml Double cream

Sage leaves


Can feel it righ down to my knucklebones!

How to mix it all up:

First brown off Piggy's trotters in a pan.
Then chuck in the booze (cider & wine), the beef stock & sage leaves.
Bring to the boil then simmer for around three hours. Keep checking on it, it might be ready in two and a half hours. Remove the trotters and reserve the stock.
Peel the spuds (potatoes), chop into half inch cubes. Put them in water. Now peel the apple and get choppy with it before cooking in a pan with a little water. Smear the sugar and Dijon mustard over the trotters and boil the spuds for 20 minutes.

Pour yourself a large alcoholic drink in anticipation of this culinary dream.

Preheat oven at 180c/Gas Mark 4 before oven roasting trotters for 15~20minutes. Bring stock back on to boil then reduce and heat broccoli in water for four minutes. Potch (Welsh slang for 'mash') the spuds with the butter, cream and apple.

Now serve and prepare to be amazed.

Music to eat to ~ Helloween, Alice Cooper, Paradise Lost, Celtic Frost.