EatPirate 2017 – Recipes
- 3 to 4 pounds of beef marrow and knuckle bones
- 2 pounds meaty bones such as short ribs
- ½ cup raw apple cider vinegar
- 4.5 litres of Water
- 3 Celery stalks halved
- 3 carrots, halved
- 3 onions, quartered
- Handful of fresh parsley
- Sea Salt
- Place bones in a pot or a crockpot, add apple cider vinegar and water, and let the mixture sit for 1 hour so the vinegar can leach the mineral out of the bones.
- Add more water if needed to cover the bones.
- Add the vegetables bring to a boil and skim the scum from the top and discard.
- Reduce to a low simmer, cover, and cook for 24-72 hours (if you’re not comfortable leaving the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let simmer all day the next day)
- During the last 10 minutes of cooking, throw in a handful of fresh parsley for added flavor and minerals.
- Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones and into the broth.
- Add sea salt to taste and drink.
Black bean Hash:
- 200g Black beans (From a can), drained and rinsed well.
- 280g new or waxy Potatoes, cut into cubes
- 2 tbsp Butter
- 2 tbsp Olive oil
- 1 Red chilli, half sliced, half deseeded and finely chopped
- 1 garlic clove, chopped
- 1 tsp Cajun Seasoning
- 198g (Can) of Sweetcorn, drained and rinsed
- 2 Eggs
- 1 Ripe Avocado, chopped and destoned
- Cook the potatoes in boiling salted water for 5 mins, then drain and let steam-dry. Heat half the butter and oil in the pan and fry the potatoes for about 10-15 mins until golden. Add the chopped chilli, garlic, Cajun seasoning, sweetcorn and black beans, and heat through for about 5 mins, then season.
- Keep warm in a low oven while you fry the eggs in the rest of the butter and oil until cooked to your liking. Divide the potatoes between 2 bowls and top with an egg, some chopped avocado and the sliced chilli. Serve with lime wedges, soured cream and warm tortillas, if you like.
- 300g soft light brown sugar
- 350g coarse sea salt
- 2tsp black peppercorns
- 2tsp juniper berries
- 1 tbsp coriander seeds
- 6 bay leaves
- 1 tbsp mustard seeds
- 50g saltpetre (optional)
- 2kg piece beef brisket
- 1 large carrot, cut into large chunks
- 1 onion, quartered
- 1 celery stick, cut into chunks
- Handful of parsley stalks
- 6 unpeeled garlic cloves
- Place the sugar, salt, peppercorns, juniper berries, coriander seeds, 4 bay leaves, mustard seeds and saltpetre in a very large pan. Add 2 litres water and bring to the boil, stirring, until the sugar has dissolved. Simmer for 2 mins. Remove from the heat and leave until cold.
- Pierce the piece of beef all over with a skewer. Place in a large clean heavy duty polythene bag or a sterilized plastic food tub. Add the cold spiced liquid and seal the bag or cover the container, making sure the meat is covered by the liquid. Leave in a cool place or fridge for 7 days, turning the bag every day.
- Rinse the meat thoroughly in cold water then roll up and tie with string. Place in a large pan with the vegetables, parsley stalks, remaining bay leaves and garlic. Cover with water, bring to the boil and simmer for about 21/2 hrs until meltingly tender. Leave to cool in the cooking liquid then cut into thick slices or tear into pieces with two forks.
- 1lb Flour
- ½ Pint Water
- ½ Tbsp Sea Salt
Optional to suit modern tastes:
- 2oz Butter
- Use ½ pint of skimmed milk instead of water.
- Measure out the flour and place in a mixing bowl.
- Measure out the milk a butter and place in a pan (or if using the original ingredients, measure out the water instead.)
- Melt the butter in the milk over a very low heat (If using these.)
- Add the sea salt to the flour and mix.
- Add the milk and butte to the flour and mix into a dough (or just pour the water in if using this instead and mix into a dough). Knead the dough until all the flour is absorbed (it should be a thick, shiny, stiff mix.)
- Roll the dough until it is fairly thin, (To about the thickness of a pound coin.)
- Cut the biscuit shapes using a cup rim or cookie cutter.
- Place on a baking tray and prick all over with a fork to let out any air when cooking.
- Bake slowly at a moderate heat (180 degrees C) until golden brown (30-40mins, depending on the thickness of the biscuits.)
- Turn off the over and leave to cool, store in a dry place until needed.