One of the school children chose smoked chicken for their birthday lunch so here we go – an introduction to hot smoking chicken. Of course being a Montessori school they had to do it for themselves starting with collecting the firewood and preparing the chicken! And with much inspiration from Mr Lamb and … Continue reading
Pre-boiled in vinegar water then deep fried!
Being an engineer there weren’t so many measurements except TEMPERATURE! Each was half Huletts soft brown sugar (i.e. the cheap stuff that is everywhere here) and half runny brown honey, splash of water and a bit of yellow baking margarine.
Sunset following a day of unusual October downpours:
This is so simple – courtesy of some Scottish inspiration during our visit in the holidays and some reading of the River Cottage Handbook No. 13 Curing and Smoking by Steven Lamb. And yes a Parma is on the way – if we can wait! … Continue reading
