BBQ burgers special

BBQ burgers and mushroom with rosemary and sage
 celeriac and sweet potato puree with wild garlic and parmesan
sweet potato chips
 steamed broccoli
curried pickled cucumbers

Artichoke antipasti

 6 artichokes

 juice of 1 lemon

2 tablespoons extra virgin olive oil

1 tablespoon butter

1/2 lb pancetta  

salt and freshly ground pepper

 1/4 cup dry white wine

1 tbsp chopped parsley

 Trim the artichokes removing the tough leaves and the spiky tips. 

Cut them into segments, dropping them into a bowl of acidulated water

Heat te ooil and butter in  a large skillet

 Add the pancetta and brown over moderated heat for about 10 minutes.

Add artichokes, season with salt and pepper and  sprinkle with wine.
 Cover and reduce the heat to low.
Continue cooking for about 15 min

 

 

he oil

 

 Marinated Artichoke hearts

 

Directions

1. 1.
   In a small saucepan, combine vinegar, water and salt and bring to a boil. Place garlic, bay leaf, peppercorns and red chili flakes in the bottom of a jar that can hold at least 1 1/2 pints. Pack trimmed artichoke hearts into the jar where you've placed the spices. Pour hot pickling liquid over the artichoke hearts and tap gently to dislodge any air bubbles.
2. 2.
   Pour olive oil into jar until the artichoke hearts are covered. Place a lid on the jar and shake to help distribute oil. Let jar sit on counter until cool. Once cool, refrigerate.
3. 3.
   Let artichokes marinate for at least 24 hours before eating. Marinated artichokes will keep for at least one week in the refrigerator.

How to Make Beef Jerky: 8 Steps (with Pictures) - wikiHow

How to Make Beef Jerky: 8 Steps (with Pictures) - wikiHow

 "Select a cut of meat. Choosing a lean cut like sirloin, flank steak, top round, or eye round will save time later.

• Some jerky nowadays is also made from turkey. Turkey has a mild flavor, making it a perfect sponge for all your yummy seasoning. Plus, turkey is very lean.
• Your jerky need not be limited to beef and turkey, however. Many types of jerky — bison, deer, elk, caribou, and salmon, among others — can and should be used."  source : WikiHow

 Remove all noticeable fat. Fat causes the jerky to spoil much faster. Slice your meat into very thin strips less than 1/20" thick (sometimes a butcher will do this for you for an extra fee if you ask). To make it easier to slice, freeze it for about 5 hours before slicing. You can cut with or against the grain; some find that strips cut against the grain are easier to chew. Trim the fat as you go along, since fat does not dry.

 Marinate the meat. Use a solution of olive oil and vinegar sea salt, or a recipe of your preference. Place in the refrigerator for 10 - 24 hours to allow the meat absorb the flavor. This step is optional; the additional moisture can make dehydration take longer and the resulting jerky may be stickier. Brown sugar is a great addition.

• One good combination marinade is liquid smoke, soy sauce, Worcestershire sauce, Tabasco, and brown sugar.
• Another great marinade is dark Belgian ale (yes, you read that right!), honey, soy sauce, mustard seeds, garlic, and lime.
• Add some kick to your jerky with peppers! Habanero, jalapeno, or Anaheim peppers made a great addition (in moderation) to most jerky recipes.
• Add some unusual flavors to your jerky by adding some pineapple juice (Hawaiian jerky); some ginger (Asian jerky); or some curry powder (Indian jerky). Don't be afraid to experiment!
  
  Coat the meat in the seasonings of your choice. Don't be afraid to use salt. Salt will aid in dehydrating. Note: a simple marinade of oil, vinegar, liquid smoke, and brown sugar is recommended for the following seasonings. Try dusting your marinaded jerky with a little bit of salt, pepper, cinnamon and chipotle pepper. "

 Read more:  with great clear photo guide

The Best Pesto Recipe!

How To Grow Basil & The Best Pesto Recipe!

Ingredients

• 2 cups fresh basil leaves, packed
• 1/4 cup shredded parmesan
• 1/2 cup olive oil
• 3 tbsp raw walnuts or pine nuts ( almonds work fine too)
• 3 cloves of garlic, minced

Instructions

1. Place all ingredients in food processor and blend until well blended.

Charcuterie: How-to make it at home | Yummly

Charcuterie: How-to make it at home | Yummly