Do you have a brawn recipe? Thank you.?!
Answers:
Use half or 1 whole pig head (depending on how much brawn you want to make)
Put into large pot and fill with warm water to just about covering the head!. Add salt to taste!.
Slowly bring to the boil!.
Turn temp down and simmer for about 2-3hrs or until meat falls off the bone!.
Take head out of pot and remove all the skin and unwanted bits/disgard!.!.!.Keep some of the liquid/don't throw out!.!.
The meat should be soft enough to be falling off the bone!.
Remove any remaining meat from the bone and place all the meat back into the pot with the saved liquid!.!.!.If the meat is still in big chunks,!.!.mash with a potato masher or give it a whizz with one of those stick whizzes until smooth!.!.!.!.or if you like your brawn a bit chunky, just whizz half of it etc!.!.
Add approx 1 -2 cups frozen mixed vegetables (optional)
Crushed garlic to taste (optional)
Pepper to taste (optional)
More salt (only if needed)
Bring to the boil and let simmer until frozen veg and garlic is cooked!.
Take pot off heat and let stand until meat etc cooled down a bit!.!.
Pour into loaf tin/s or whatever dish you have available!.
When cool enough,!.!.!.place into fridge to set!.!.!.
The brawn will set without placing it into the fridge if left covered on the bench really!.!.!.
You'll have to judge the amount of liquid to save after taking the head out of the pot!.!.!.!.otherwise you can pour off the excess BEFORE you start mashing/whizzing!.!.!.
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Put into large pot and fill with warm water to just about covering the head!. Add salt to taste!.
Slowly bring to the boil!.
Turn temp down and simmer for about 2-3hrs or until meat falls off the bone!.
Take head out of pot and remove all the skin and unwanted bits/disgard!.!.!.Keep some of the liquid/don't throw out!.!.
The meat should be soft enough to be falling off the bone!.
Remove any remaining meat from the bone and place all the meat back into the pot with the saved liquid!.!.!.If the meat is still in big chunks,!.!.mash with a potato masher or give it a whizz with one of those stick whizzes until smooth!.!.!.!.or if you like your brawn a bit chunky, just whizz half of it etc!.!.
Add approx 1 -2 cups frozen mixed vegetables (optional)
Crushed garlic to taste (optional)
Pepper to taste (optional)
More salt (only if needed)
Bring to the boil and let simmer until frozen veg and garlic is cooked!.
Take pot off heat and let stand until meat etc cooled down a bit!.!.
Pour into loaf tin/s or whatever dish you have available!.
When cool enough,!.!.!.place into fridge to set!.!.!.
The brawn will set without placing it into the fridge if left covered on the bench really!.!.!.
You'll have to judge the amount of liquid to save after taking the head out of the pot!.!.!.!.otherwise you can pour off the excess BEFORE you start mashing/whizzing!.!.!.
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Preparation time overnight
Cooking time 1 to 2 hours
Ingredients
2 tbsp olive oil
175g/6oz onions, finely chopped
1kg/2lb rindless boned pork belly, cut into small pieces
175g/6oz rindless back bacon, cut into small pieces
175g/6oz lamb's or pig's liver, cut into small pieces
2 small garlic cloves, finely chopped
large handful parsley leaves, finely chopped
1 tbsp chopped rosemary
1 tbsp chopped thyme
1 tsp salt
1 tsp freshly ground black pepper
pickled blueberries and beetroot chutney, to serve
Method
1!. Heat the oil in a frying pan, add the onions and fry gently until soft but not browned!.
2!. Transfer to a large mixing bowl and leave to cool!.
3!. Put the pork belly into a food processor and chop, using the pulse button, into a coarse mixture!.
4!. Add to the onions in the bowl!. Put the bacon and liver in the food processor and again, coarsely chop, then transfer to the bowl!.
5!. Add the garlic, chopped herbs, salt and freshly ground black pepper and mix everything together really well - the best way of distributing the ingredients evenly is with your hands!.
6!. Preheat the oven to 180C/350F/Gas 4!.
7!. Put the mixture into a lightly oiled 1!.5 litre/2 pint terrine dish or loaf tin and slightly round off the top!.
8!. Cover with a lid or some foil, put into a small roasting tin and pour enough hot water into the tin to come half way up the sides of the dish!. Bake for 1 hours!.
9!. Uncover the terrine and cook for a further 15 minutes, until it is lightly coloured on top!.
10!. Remove the dish from the roasting tin and leave to cool!. Then weight down the terrine overnight in the fridge!. The easiest way to do this is to cut out a piece of cardboard that will fit inside the rim of the dish, cover it with foil, then place it on top of the terrine and place a few weights or unopened cans on top!.
11!. To serve, remove the terrine from the dish in slices!. Accompany with lots of crusty bread, pickled blueberries beetroot chutney and some cornichons!.
12!. For the pickled blueberries, put 1!.2 litres/2 pints of distilled malt vinegar into a pan with 30 garlic cloves, 12 allspice berries, a 5cm/2 inch piece of cinnamon stick, 4 small dried red chillies and 900g/2lb granulated sugar!.
13!. Bring to the boil to dissolve the sugar, remove from the heat and leave to stand for 2 hours!.
14!. Pack 175g/6oz of blueberries into sterilised 450g/1lb jars and pour over the cool syrup!. Seal with vinegar-proof lids and leave for 2-3 months before using!.
15!. For the beetroot chutney, (makes 7 x 450g/1 lb jars) peel 900g/2lb raw beetroot and coarsely shred on a mandolin or by hand!.
16!. Put into a preserving pan with 450g/1lb chopped onions, 750g/1 lb peeled, cored and roughly chopped cooking apples, 450g/1lb raisins, 3 tbsp ground ginger, 2 tsp dried chilli flakes, 900g/2lb granulated sugar, 1!.2 litres/2 pints malt vinegar, 30g/1oz salt and juice of 1 lemon!.
17!. Heat gently, stirring, until the sugar has dissolved!. Bring to the boil and simmer gently, uncovered, for about 2 hours, until well reduced and quite thick but don't forget that it will thicken even further as it cools!.
18!. Spoon into warm, sterilised jars, cover with waxed discs and then seal with vinegar-proof lids!. It will keep for up to one year!.
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Cooking time 1 to 2 hours
Ingredients
2 tbsp olive oil
175g/6oz onions, finely chopped
1kg/2lb rindless boned pork belly, cut into small pieces
175g/6oz rindless back bacon, cut into small pieces
175g/6oz lamb's or pig's liver, cut into small pieces
2 small garlic cloves, finely chopped
large handful parsley leaves, finely chopped
1 tbsp chopped rosemary
1 tbsp chopped thyme
1 tsp salt
1 tsp freshly ground black pepper
pickled blueberries and beetroot chutney, to serve
Method
1!. Heat the oil in a frying pan, add the onions and fry gently until soft but not browned!.
2!. Transfer to a large mixing bowl and leave to cool!.
3!. Put the pork belly into a food processor and chop, using the pulse button, into a coarse mixture!.
4!. Add to the onions in the bowl!. Put the bacon and liver in the food processor and again, coarsely chop, then transfer to the bowl!.
5!. Add the garlic, chopped herbs, salt and freshly ground black pepper and mix everything together really well - the best way of distributing the ingredients evenly is with your hands!.
6!. Preheat the oven to 180C/350F/Gas 4!.
7!. Put the mixture into a lightly oiled 1!.5 litre/2 pint terrine dish or loaf tin and slightly round off the top!.
8!. Cover with a lid or some foil, put into a small roasting tin and pour enough hot water into the tin to come half way up the sides of the dish!. Bake for 1 hours!.
9!. Uncover the terrine and cook for a further 15 minutes, until it is lightly coloured on top!.
10!. Remove the dish from the roasting tin and leave to cool!. Then weight down the terrine overnight in the fridge!. The easiest way to do this is to cut out a piece of cardboard that will fit inside the rim of the dish, cover it with foil, then place it on top of the terrine and place a few weights or unopened cans on top!.
11!. To serve, remove the terrine from the dish in slices!. Accompany with lots of crusty bread, pickled blueberries beetroot chutney and some cornichons!.
12!. For the pickled blueberries, put 1!.2 litres/2 pints of distilled malt vinegar into a pan with 30 garlic cloves, 12 allspice berries, a 5cm/2 inch piece of cinnamon stick, 4 small dried red chillies and 900g/2lb granulated sugar!.
13!. Bring to the boil to dissolve the sugar, remove from the heat and leave to stand for 2 hours!.
14!. Pack 175g/6oz of blueberries into sterilised 450g/1lb jars and pour over the cool syrup!. Seal with vinegar-proof lids and leave for 2-3 months before using!.
15!. For the beetroot chutney, (makes 7 x 450g/1 lb jars) peel 900g/2lb raw beetroot and coarsely shred on a mandolin or by hand!.
16!. Put into a preserving pan with 450g/1lb chopped onions, 750g/1 lb peeled, cored and roughly chopped cooking apples, 450g/1lb raisins, 3 tbsp ground ginger, 2 tsp dried chilli flakes, 900g/2lb granulated sugar, 1!.2 litres/2 pints malt vinegar, 30g/1oz salt and juice of 1 lemon!.
17!. Heat gently, stirring, until the sugar has dissolved!. Bring to the boil and simmer gently, uncovered, for about 2 hours, until well reduced and quite thick but don't forget that it will thicken even further as it cools!.
18!. Spoon into warm, sterilised jars, cover with waxed discs and then seal with vinegar-proof lids!. It will keep for up to one year!.
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Ingredients
500g (1LB) gravy beef, roughly chopped
250g (8oz) pickled pork, roughly chopped
1 veal knuckle, cut into 3
6 peppercorns
3 cloves
1/2 tsp nutmeg
pinch herbs
1 large onion, chopped
1 carrot chopped
1 Tbsp vinegar
2 tsp salt
Directions
Place meat in large saucepan!. Add enough water to cover meat!. Add remaining ingredients, cover saucepan and bring to boil!. Simmer gently for 2 1/2 - 3 hours until meat is cooked and will flake easily with a fork!. Drain, reserve stock and remove bones!. Strain stock and return 4 cups to the saucepan!. Bring to a boil and simmer 20 minutes or until stock has reduced by half!. Stir into the prepared meat and vegetables!. Place in a wetted loaf tin or suitable mold!. Cool, then chill in refrigerator until set!. Serve cold with VInegar and mustard!.
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500g (1LB) gravy beef, roughly chopped
250g (8oz) pickled pork, roughly chopped
1 veal knuckle, cut into 3
6 peppercorns
3 cloves
1/2 tsp nutmeg
pinch herbs
1 large onion, chopped
1 carrot chopped
1 Tbsp vinegar
2 tsp salt
Directions
Place meat in large saucepan!. Add enough water to cover meat!. Add remaining ingredients, cover saucepan and bring to boil!. Simmer gently for 2 1/2 - 3 hours until meat is cooked and will flake easily with a fork!. Drain, reserve stock and remove bones!. Strain stock and return 4 cups to the saucepan!. Bring to a boil and simmer 20 minutes or until stock has reduced by half!. Stir into the prepared meat and vegetables!. Place in a wetted loaf tin or suitable mold!. Cool, then chill in refrigerator until set!. Serve cold with VInegar and mustard!.
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NO, BUT I HAVE A PRAWN RECIPE!
WANNA HEAR IT!?
OK!
2 TBSP PRAWN
1 CUP VEGETABLE OIL
COOK IN MICROWAVE (PUT TOGETHER)
ADD BASIL ON TOP
BASIL
BASIL
BASIL
*HOW MUCH YOU WANT (LOL)
EVWww@FoodAQ@Com
WANNA HEAR IT!?
OK!
2 TBSP PRAWN
1 CUP VEGETABLE OIL
COOK IN MICROWAVE (PUT TOGETHER)
ADD BASIL ON TOP
BASIL
BASIL
BASIL
*HOW MUCH YOU WANT (LOL)
EVWww@FoodAQ@Com
Are you sure you have the right spelling!?!
^^^^^^^^^^
this is what I found lol
http://www!.recipespin!.com/recipedetail!.a!.!.!.
^^^^^^^^^^^Www@FoodAQ@Com
^^^^^^^^^^
this is what I found lol
http://www!.recipespin!.com/recipedetail!.a!.!.!.
^^^^^^^^^^^Www@FoodAQ@Com
lol!.!.!.In "American" brawn means muscle & strength so, I guess that if you sprinkle any dish with a heavy does of anabolic steroids you'd have it! Www@FoodAQ@Com
Not really but the one Nick P gave you sounds tasty & worth a try!.!.!.cheersWww@FoodAQ@Com
Bran!? or Prawn!?!?Www@FoodAQ@Com