Pancetta-Wrapped Peaches on the BBQ / Tea Smoked Trout / Slow Braised Pork Hocks in Beer

Blog Post & Recipe: Pancetta-Wrapped Peaches on the Grill

Tip: keep the pancetta in the fridge until you are ready to assemble, it's easier to handle when it's still cold.

Blog Post & Recipe: Tea Smoked Trout

Since realising how easy it is to do some casual smoking at home with nothing more than a gas burner, a wok, and a steamer of some description, I’ve turned my hand to many different things. Smoking onions, garlic, capsicum, and soon plan to get a slab of beef brisket in there and made some home made pastrami.

Blog Post & Recipe: Slow Braised Pork Hocks in Beer [via]

Pork hocks are from the shoulder part of the pig. It is parallel to pork shanks with crosses cuts. It is well known for its tenderness and rich flavor. It is also flavorful and is loaded with irresistible aroma. Since this piece generally consists of much skin, tendons and ligaments, it requires long cooking through stewing or braising to be made palatable.

Beet Gnocchi. Potato-Crusted Trout. Dairy Class.

Blog Post & Recipe: Beet Gnocchi with Herbed Garlic Butter

"They bleed when you cut them, look!"

Blog Post & Recipe: French in a Flash: Purple Potato-Crusted Trout a la Francaise

... it is served à la française, which means with a lemon butter sauce ... I spoon on a lightened version of sauce à la française which is flavored with curls of lemon zest and whole leaves of parsley.

Article: Milky ways

A journalist attends an adult education class called "Dairy Delights with Jeltje Gillian" and writes about her day.

At the end of a four-hour lesson I came home with butter, quark, mascarpone and cottage cheese -- all made by me. And along the way I had learned to make yoghurt, buttermilk, ice cream, labna and creme fraiche ...

The first job of the class was to begin the cottage cheese.

The milk is heated to just warm, then rennet is stirred in and it is left for an hour in a warm place to firm up. The result is a firm junket ...

Macaroni cheese. Trout.

Recipe: Macaroni cheese with asparagus.

Article/Recipe: Benefit of the Trout.
Includes recipes for salad of trout, and trout with almonds and cherry tomatoes.

When I came to prepare the fish they were still stiff (a sign of a truly fresh fish). A classic dish of pan-fried trout with a squeeze of lemon and some buttery browned almonds seemed ideal. My copper pan outperformed the usual non-stick pans; it was faster and the fish was crisper.

Poaching

Article/Recipe: Perfectly poached.

Poaching tips. Includes links to recipes for aromatic poached sea trout with stir-fried rice noodles; poached beef fillet with chicory and pecan nut salad; and caramel poached peaches with raspberries and thyme cream.

One of my favourite methods of cooking is poaching, and yet so many people associate it with bland and boring diet food. The fact that it results in lighter, healthier dishes is just a bonus, if you ask me.

It's also a convenient way of cooking, because you can poach the garnish along with the food and serve both without losing heat or running the risk of over-cooking ­ the ultimate all-in-one method.

Cooking Fish. Side Dishes. Corn Fritters. Frittata.

Blog Post/Recipe: Spicy Corn Fritters.

Blog Post/Recipe: Zucchini ricotta frittata.

Article/Recipe: A bit on the side.
Includes recipes for classic potato gratin, roasted cauliflower with persillade, old-fashioned spinach with nutmeg and cream, and caramelised witlof.

Article/Recipe: Fish with Jeremy Lee.

Recipes include: sea trout, parsley and sorrel sauce; hake, clams, peas and samphire; and "The Lee Way to Cook Fish."

Testing that fish is done: This is easy provided the fish is cooked while the skin is on. Push the skin gently with your fingertips: if the flakes can be felt just beginning to slip apart under the skin, the fish is done. For skinless fillets, look for opaque on the outside, but still slightly translucent in the centre.

Kangaroo Tail. Sea Trout. Growing Herbs

Recipe: Dew's Meat roo tail with banana and sweet potato mash.

Article/Recipe: Herbal Essence.

Article ends with recipes for baked sea trout with spring herbs, buttered samphire, and broad bean and herb frittata.

A sunny windowsill is all you need to grow your own herbs. The secret is to treat them mean - and then spoil yourself. Nigel Slater hooks a fragrant supper