Meat School at the Tasting Table

0 Comments

Meat School is already in session. (From the Taste Hungary website) One glance at a butcher counter in Hungary, and it is evident that Hungary has a considerable meat culture to explore. This is good news for carnivores and cooks, but it means there’s lots to learn. Hungary has its own fascinating traditions of butchery, … Continue readings

Sausage and Wine event at Farger

0 Comments

Toad in the Hole

0 Comments

Serves four INGREDIENTS 2 tbsp rapeseed or olive oil (or goose fat) 8 Wilkinson’s plain pork sausage (or other variety) For the batter: 150g plain flour 2 whole eggs 2 egg whites 200ml whole milk Sea salt and freshly ground black pepper PREPARATION Prepare the batter by putting all the ingredients in a food processor and whizzing … Continue readings