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September 22, 2021
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Wickedfood

Wickedfood

A foodie getaway in the countryside

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Charcuterie is a lot more then just curing whole j Charcuterie is a lot more then just curing whole joints or muscles of a pig. Sausage in all its different guises is as much fun, with more immediate rewards. There are thousands of different types of sausage made around the world. Germany, for instance, produces more than 1 200 types of sausage while in the UK they produce over 400 varieties. Cooked emulsified sausages are made with fresh meats that are ground, blended with liquid and fat, a bit like mayonnaise , and then poached and/or hot smoked to an internal temperature of 65°C. Examples include hot dogs, frankfurters, mortadella, and liver sausage. On Saturday 25 September @wickedfoodworkshops will be doing a workshop dedicated to emulsion sausage. #emulsionsausage #liversausage #bloodsausages #wickedfoodworkshops #sausagemakingclass
The perfect farm Sunday breakfast all farm grown a The perfect farm Sunday breakfast all farm grown and made. #boudinnoir #boudinblanc #handcraftedsausage #artisansausage #bloodsausage #weisswurst #wickedfoodworkshops
The perfectly cooked pork sausage with onions. 100 The perfectly cooked pork sausage with onions. 100% pastured pork, salt, a grind of pepper and a hint of new season garlic. #pastureraisedporksausage #porksausage #artisansausage #wickedfoodworkshops #wickedfoodonline #sausageandonions #farmtoforkfoods #sustainablepork #freerangepork
Free range pork chop with Nduja mushroom cream sau Free range pork chop with Nduja mushroom cream sauce. Fry chop in butter. Fry mushroom and melt nduja into the pan. Add some Old Brown sherry and burn off alcohol. Stir in a cup of cream and allow to thicken a bit. Reheat chop in sauce. #freerangepork #ndujasauce #nduja #wickedfoodonline #farmtotable #sustainablefood #porkchops
Cotechino, mortadella and Thick frankfurter. All m Cotechino, mortadella and Thick frankfurter. All made today. Will cook tomorrow. First time I made these emulsified sausages which are quite tricky as you have to beat fat and water into the meat. If the balance is not right the fat separates out and you have to turf it. On cooked tast tests they tasted pretty good 😊 😋. All made with good quality free range pork. Will have to organize a tasting soon. #wickedfoodonline #Cotechino #mortadella #frankfurter #emulsifiedsausge #freerangeporksausages #farmtoforkfoods #artisansausage
D-day for our latest batch of salami - venison, Gr D-day for our latest batch of salami - venison, Greek style with citrus powder and Nduja. Perfect weight loss of the two hard salami of 40%, while the spreadable nduja has developed a complex balance of flavour from the blend of dry chilli and paprika. #wickedfoodworkshops #makingsalami #nduja #greeksalami #wickedfoodonline #salamiworkshop
Look what arrived today. Every year we share exces Look what arrived today. Every year we share excess fruit that we can’t get through processing on the farm with our local distillery. In exchange we get a few bottles of the good stuff to enjoy with friends. Last year it was peaches, this year apricots. Can’t wait to open a bottle this weekend. @blackhorsedistillery #apricotbrandy #sustainabledrinks #artisandrinks #farmtoforkfoods
Special offer for our Salami workshop this Saturda Special offer for our Salami workshop this Saturday, two for the price of one, book before noon on Friday 27 August contact cilla@wickedfood.co.za to book.
An interesting comparison of 4 different salami af An interesting comparison of 4 different salami after 12 days of drying. Note the diameter shrinkage and the start of natural penicillin growth. We don’t use any commercial mould or cultures. #wickedfoodworkshops @wickedfoodworkshops #nduja #chorizoartesanal #loukanika #huntersalami #salamiworkshop #salamimaking
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