Suggest names of bizarre / exotic Frenck food with large animals served whole.?!
Suggest names of bizarre / exotic Frenck food with large animals served whole.?
Like honey roast boar, swordfish with fruit in mouth, Goose or duck with cherries for eyes etc. Bizarre food that has a very carnivorous visual effect. Like the Feasts of the Gaulish village in Asterix and Obelix comic books.
Answers:
The Whole Hog (Le Porc Entier)
12 servings
Ingredients
1 Whole suckling pig
-(10-14 lb), oven-ready
-(have your butcher clean
- and trim it)
1/3 c distilled vinegar
1-1/2 c Carrots, chopped or sliced
1-1/2 c Celery, chopped or sliced
1-1/2 c Onions, chopped or sliced
1/3 c oil
1 tb sea salt
1 tsp thyme
Stuffing (optional) *
- *(instead of vegetables)
Olive oil
1 c Stock
1 c Wine
1 sm Red apple
1 bn Watercress
2 tb Flour
2 tb Butter
Instructions
1. THE DAY BEFORE COOKING, WASH pig inside and out; soak it in very cold water with vinegar for a few hours. This freshens and whitens the meat. (If the pig is frozen, it can also defrost during this soaking. That said, fresh is better.) Over a medium heat sautee the carrots, celery and onions in the oil for a good 10 minutes, stirring occasionally. The onions should become somewhat translucent, the carrots slightly caramelized. Add salt and thyme.
2. Dry the pig thoroughly inside and out. You may stuff the pig with the vegetables at this time; however, if you use a conventional stuffing, such as one for a turkey, wait until just before cooking and make certain that the pig and stuffing are at room temperature.
3. Close the opening with a large upholstery needle to punch rows of holes about an inch apart on both sides of the stomach flaps. (If you have an ice pick or a leather punch, you can use those.) Then lace it up with thick kitchen string as if you were lacing your sneakers.
4. The pig will stay in whatever position you place it. I read once that it should It should "resemble a dog resting on its haunches." (Boo-hoo)
5. Place the pig in the roasting pan; it may have to be placed diagonally. Tuck the hind legs close to the stomach on either side. You might have to actually use additional kitchen string and tie them under the stomach. The front legs should point straight ahead. Tie them as well so they will stay in place at the pig roasts. Place the head resting between the front legs.
6. Place a small piece of wood or a piece of balled up aluminum foil in the mouth, opening it as wide as you can. Twist the tail into a curl and secure it with string or tape. Place small balls of foil or marbles in the eye sockets.
7. Before cooking the pig, let it come to room temperature. (If you aren't going to cook it for several hours, then cover it with plastic wrap and refrigerate it, but remember it should come to room temp before proceeding.)
8. Preheat oven to 450F. Baste the entire pig with the oil, including the head, legs and tail. Make covers out of aluminum foil for the ears and tail and place them on hte pig.
9. If your little piggie hangs over the pan, place foil or another pan on the rack below to collect juices that spill. Bake for 30 minutes.
10. Remove the pig from the oven, Shut the door and reduce the temperature to 350 degrees. Baste with oil and return to the oven. Continue basting with oil every 20 minutes 4 to 5 more times (for a total of 2 hours).
11. If the ears and tail haven't browned, remove the aluminum covers for the last 20 minutes.
12. The total cooking time will be between 2 and 2 1/2 hours. If you use traditional stuffing, make sure you bake it for an additional hour.
13. The pig is done when the temperature of the thigh reaches 165 F.
14. When done, it may easily rest for an hour under foil or in a turned-off oven.
15. To serve, make a garland for the pig's neck by stringing together sprigs of watercress. Make certain your apple is nicely polished.
16. Carefully slide the pig onto the platter or the carving board where it will be presented on. Make sure you have help. The roast is fragile and can easily break in two. If it does, simply decoate the break with some additional watercress.
17. Make a gravy by skimming the fat off the juices in the roasting pan. Pour the remaining juices into a container and place by side of stove. Put the fat back into the roasting pan and place over two burners. Whisk 2 tbsp flour into the oil and make a roue over low heat. (This removes the uncooked taste of the flour and improves the taste.)
18. Slowly add the stock and the wine and bring to the simmer. Stir to dissolve all the roasting juices coagulated on the bottom and continue cooking about 10 minutes
19. Remove remaining foil and string. Place the shiny apple in the pig's mouth. Place the watercress garland around its neck and bring it to the table.
Happy Pig Out!
Source(s):
Ou,
Kangourou Bourré par Figue (Roast Kangaroo with Figs)
élans D'Abricot (Apricot Elk)
Espadons avec l'orange (Swordfish with Orange)