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Cooking – Page 7 – Eat Like a Girl

BBQ Clams with Gojuchang and Sake

This recipe is the second in a series of 4 that I developed in partnership with the Big Green Egg who sponsored this post. (Read more about sponsored content on Eat Like a Girl). Previously in this series: BBQ Teriyaki Pig Cheeks

It is a bank holiday weekend and the sun is shining, I bet most of you had your barbecues out. I sparked up my Big Green Egg this evening as I do often now, and I used it to do something a little different. I wanted something quick and fresh and spicy, and I wanted it to be a little smoky too. I had some wonderful clams, bought explicitly for the purpose. Perfect little clams that I had soaked in a few changes of water just to make sure that they had relinquished all their grit. 

When you think of the BBQ, you probably think of kebabs, burgers and steak, beer can chicken, meat in marinades, low and slow cooking so that the meat falls off the bone. But cooking over fire doesn’t need to be just like this, there is so much pleasure in cooking in cast iron over an intense flame. For this purpose I wheeled out my small cast iron frying pan. 

I love clams in sake, it is a combination that works so well, the dry sake combining with the clam brine. With the smoke I wanted some spice, and I reached for my pot of gojuchang (Korean red pepper paste), a favourite cupboard ingredient, deeply flavoured and hot. A little does a lot, and the flavour it lends hints at much longer cooking. A little brightness to finish with some finely chopped spring onion, and some coriander would be lovely too if you had that.

Enjoy and have a wonderful Bank Holiday! (And if you are in Ireland, line this up for your bank holiday next weekend!).   


BBQ Clams with Gojuchang and Sake
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BBQ Clams with Gojuchang and Sake


    per person
  • 400g clams
  • 1 tbsp gojuchange
  • 150ml sake
  • 2 spring onions (scallions), chopped fine
  • light cooking oil
  • sea salt (if needed)


  • Fire up your BBQ (I brought my Big Green Egg to 240 deg C).
  • Put a seasoned cast iron pan in the BBQ / egg and add a tablespoon of oil. After a minute or so add the gojuchang, stir it round and then close the lid of your egg / BBQ.
  • Add the drained clams and stir through giving all the clams a good coating of the gojuchang.
  • Add the sake and stir through.
  • Close the lid of your egg / BBQ and check a few minutes later to see if all the clams have opened, stir through again. Close the lid if they haven't and check again a few minutes later.
  • You likely won't need seasoning, but check just in case.
  • Sprinkle with spring onion and eat immediately, mopping up the juices with lovely crusty bread.
  • https://eatlikeagirl.com/big-green-egg-recipe-bbq-clams-with-gojuchang-and-sake/

    Cauliflower Steaks with a Poached Egg, Crisped Sage and Yeasted Hazelnut Crumble

    I do good brunch. Forgive my hubris, but I do a bloody great brunch. This is one thing I know for sure. I devote a lot of energy to it. It is my favourite meal of the day and I have it most days. It is one of the perks of working from home (there are a few downsides too, trust me). I have never been one for eating straight out of bed in the morning. I have a coffee and a couple of hours later I turn my attention to the stove. It is often egg based, eggs are one of the most magical things in the world. 

    When my brunch is egg based, I think about what I want to dip into it that day. Earthy marmite buttered toast soldiers, bright asparagus wrapped in bacon or ham, something dippy, something firm, something that tastes great. I have made soldiers of sesame crusted tuna and salt and pepper tofu, shaped into perfect egg soldier size, perfect for dragging through a glorious runny yolk. 

    This Sunday my first thoughts went to a simple sourdough soldier, quick and earnest, it would get the job done. I also spied my tub of yeast flakes, something I love since my university vegetarian days (YES, really!), something used as a cheese substitute by vegans, but loved by many for the joy it brings on its own. I had a cauliflower too, and all I could think about was how awesome that would be cut into steaks and fried in butter with an egg on top and a yeasty crumble. I would baste the cauliflower gently with butter as it cooked. And, what about crisp sage leaves, to bring it to the next level?

    Cauliflower is having a moment. It is everywhere right now. Carb avoiders love it and turn it into cauliflower rice and cous cous (which are pretty much the same thing, just blitzed cauliflower, and they taste good), and even make pizza bases from it, stringing it together with cheese. This makes sense, cauliflower and cheese covered with pizza toppings, and more cheese? What is not to love? (Although don’t ever give me one instead of real pizza, please). I still love it as a simple cauliflower cheese, I love it spiced and fried to dip into a runny egg (turmeric, cumin and chilli work really well). 

    Yeast flakes? Cheesy joy and a complete protein packed with vitamins and minerals. It is not a surprise that yeast flakes are favoured by vegans for the cheesy nirvana they deliver, they are a wonderful ingredient which should be embraced by all for their wonderful unique and intense flavour. Yeast flakes an umami bomb, they have such intense flavour they taste like they could not possibly be good for you. Yeast flakes are also loved by exercise fanatics as they are a dense with nutrients. (Someone please save me if I ever start eating powdered protein or something similar. Where is the JOY?!).

    A big tub of yeast flakes will go a long way. Combined with butter and chilli they make a terrific spread for toast. Like try and have just one slice of that, I had four. Combined with nuts they make a terrific crumble topping for anything savoury. Pounded to a powder and mixed into a béchamel or beurre blanc you get something deeply addictive. And they are very good for you too, packed with vitamin B. 

    Notedon’t confuse yeast flakes with bakers yeast and brewers yeast. They are different animals! I use these yeast flakes from Engevita enriched with extra B12

    Cauliflower Steaks with Yeasted Hazelnut Crumble, Crisped Sage & a Poached Egg
    Rate this recipe

    Cauliflower Steaks with Yeasted Hazelnut Crumble, Crisped Sage & a Poached Egg


      per person
    • A cross section slice of cauliflower, approx 1 inch / 2.5cm thick
    • One egg
    • 50g butter (and more in case you need it)
    • 4 heaped tbsp of yeast flakes (see note above)
    • 50g hazelnuts, coarsely chopped, bashed or blitzed in a food processor
    • 3 tbsp small pieces of chopped cauliflower
    • 6 sage leaves


  • Melt the butter and fry the cauliflower in it over a medium heat turning occasionally in a large frying pan or skillet. This will take about 15 − 20 minutes.
  • For the last 5 minutes, first crisp your sage leaves by frying them in the butter until they speckle, turn darker and start to stiffen. Remove and keep to the side.
  • Add a bit more butter if needed, then add the small cauliflower pieces, hazelnuts and yeast flakes.
  • When the cauliflower is almost there, poach your egg. The trick to poached eggs is to use very fresh eggs (try your farmers market, by the time they get to the summer market they are often a week old) and to only just simmer the water, don’t let it boil. Light bubbles like champagne barely breaking the surface is all you need. If you are worried your eggs aren’t fresh enough add a little vinegar to help tighten the white and swirl the water with a spoon to create a whirlpool before dropping the cracked egg into it. I always find it easier tic rack the egg into a ramekin or cup before hand. Poach to your liking, I like a set white and very runny yolk.
  • Season to taste. Serve the cauliflower steak with the egg and crumble on top, and a scattering of the sage leaves.
  • https://eatlikeagirl.com/butter-fried-cauliflower-steaks-with-a-poached-egg-sage-and-yeast-hazelnut-cauliflower-crumble/

    Blueberry and Cardamom Frangipane Tart Recipe Video

    Good morning! I have something fun to share with you today. I have been working with Flavorly on some fun videos of my recipes. We started with my easy and gorgeous Blueberry & Cardamom Tart.

    You can knock this one up super speedily, shop bought pastry, a quick frangipane whipped together with almonds, brown sugar, eggs, butter and punch fabulous cardamom. A perfect bright tart for any day, particularly for summer. It transports super easily too. 

    Follow Flavorly on Facebook to see more recipe videos. I have another couple coming up soon!

    Enjoy! Press play below and then get into your kitchen.

    Blueberry and Cardamom Frangipane Tart
    Rate this recipe

    Prep Time: 30 minutes

    Cook Time: 25 minutes

    Total Time: 1 hour

    Yield: serve 6 - 8

    Blueberry and Cardamom Frangipane Tart

    Blueberry and Cardamom Frangipane Tart


      Cardamom Frangipane
    • 100g ground almound (almond flour)
    • 100g butter (or coconut oil if you can't have dairy)
    • 100g soft brown sugar
    • 1 egg
    • 8 cardamom pods, split with seeds removed and ground to a powder in a pestle & mortar
    • 200g fresh blueberries and extra to serve (if you like)
    • 1 sheet of puff pastry approx 30cm x 20cm and a tray that will accommodate it (shop bought is fine)
    • 1 egg
      to serve
    • 2 tbsp icing sugar (confectioners sugar), to serve


  • First make your frangipane by mixing the butter, almonds, ground cardamom and sugar until you form a well combined paste. Add the egg and mix it in. Cover and chill in the fridge for at least 15 minutes.
  • Preheat your oven to 200 deg C. Butter or lightly oil your baking tray and place the pastry sheet on it. Using a sharp knife score the pastry an inch in, the whole way around, creating a border, like a picture frame. Don't cut right through the pastry. Beat the egg, and using a pastry brush or teaspoon, egg wash the border only (brush with the egg). This will ensure it is lovely and golden when baked.
  • Spread the frangipane evenly over the pastry centre, keeping the inch border free. Stud the frangipane with the blueberries, pushing them gently in. Bake until golden and risen. You want the frangipane to be starting to brown but not actually brown. This should take 20 - 25 minutes.
  • Remove from the oven and allow to cool. Dust with icing sugar (put the icing sugar in a sieve and pass over it). Eats well warm or cold, with extra blueberries if you like!
  • https://eatlikeagirl.com/blueberry-and-frangipane-tart-recipe-video/


    BBQ Teriyaki Pork Cheeks

    This recipe is the first in a series of 4 that I developed in partnership with the Big Green Egg who sponsored this post. (Read more about sponsored content on Eat Like a Girl)

    This is the first in a series of recipe posts that I developed for the Big Green Egg. The iconic ceramic BBQ is a terrific piece of kit that I have really enjoyed working with at home. It The Big Green Egg has a domed lid which makes it an all weather BBQ but also allows very precise temperature control (combined with air valves at the top and at the bottom). The enamel coating ensures that it doesn’t rust and it is ready to use within 15 minutes of sparking up. I thought that I would go through a lot of charcoal but it is surprisingly efficient for such a big beast. 

    There is such satisfaction in cooking over fire. The smells and flavours of smoke permeate the food and the results vary hugely depending whether you cook over a flame or smouldering coals. I like to use flame for steaks and then stick something on low and slow to cook gently. Something like wings, ribs or these pig cheeks. 

    A hugely underrated and terrific value cut of meat, pig cheeks are a dream to cook on the BBQ. They have a deep porky flavour and firm texture, and they are often cooked so that they yield and fall apart, functioning as a glamorous pulled pork. I don’t know why people don’t stop them before this, I love them cooked until before this point, still firm but rich and moist, and glorious coated in a dark glaze as I have here. 

    Pig cheeks BBQ very well when marinaded overnight in a soy based teriyaki marinade which functions not just in terms of flavour, but also as a brine. After an hour of gentle cooking the cheeks are tender and moist, and full of flavour. A gorgeous bite. Glazed with a reduction of the marinade cooked on the hob once the cheeks hit the fire. Like this with a slaw, or in a Japanese style taco with sweet Japanese mayonnaise, some sriracha, some sesame seeds and fresh coriander. 

    Enjoy! And do share what you think of them, and any ideas that you have for BBQ season. 

    BBQ Teriyaki PIg Cheeks
    Rate this recipe

    Prep Time: 10 minutes

    Cook Time: 1 hour

    serves 2

    BBQ Teriyaki PIg Cheeks


    • 500g pig cheeks, trimmed (they are sold like this normally, if not ask your butcher to do it)
    • 120ml soy sauce
    • 120ml sake or dry sherry
    • 60ml rice vinegar (or another light vinegar)
    • 4 tbsp honey
    • 2 tbsp gojuchang (Korean chilli paste) or some coarsely chopped fresh chilli - optional, I like a little heat


  • Combine everything except the pig cheeks in a zip loc bag or the container in which you will marinade the pig cheeks.
  • Add the pig cheeks and mix well. Leave to marinade in the fridge overnight, or for as long as possible, at least 2 hours.
  • Fire up your BBQ / Big Green Egg. Once the charcoal starts to smoulder, bring the temperature to a stable 150 deg C (the BGE has a temperature gauge which makes this easy).
  • Remove the cheeks from the marinade and put on the grill. Turn occasionally. After an hour they will be done.
  • While the cheeks are cooking, reduce the leftover marinade by half on the hob to use as a sauce / glaze.
  • Eat as they are - so good! - with the reduced marinade. These work really well as a Japanese taco as specified in the post above.
  • Enjoy!
  • Notes

    Prep time is only 10 minutes, but try and budget for an overnight marinade also. You will get much better results.



    Baked Avocado with Quail Egg & Sobrassada

    Hot avocado seems a misnomer. The joy of avocado is its effortless smooth creaminess, always cold. I first saw warm avocado on the menu of a rural Italian restaurant when I first moved to London. It was roasted with a light covering of gorgonzola. I thought it curious and not offensive but I wasn’t inspired to replicate it at home.

    Lately, baked avocados have erupted all over this internet. Paleo folks love them (did the cavemen really eat their avocados this way?! Ahem!). I was curious. I decided to have a go. An egg simply roasted inside an avocado didn’t appeal, I felt it required something else. Something porky, or spicy, something that would give it a little edge. I opted for sobrassada, a gorgeous spreadable pork sausage from the Balearics (and in my case specifically, Menorca), very gently spiced. ‘Nduja would be ace here too, as would some chorizo or some chilli and tomato if you wanted something vegetarian.

    To fit a whole egg in half a hass avocado is a challenge that requires removing much of the avocado flesh, so I opted instead to put in a quails egg. Fiddly, yes, but straight forward when you gently pierce the shell with a sharp knife and remove enough shell to coax the quails egg out without breaking the yolk. I did remove a little flesh (which I ate immediately and with glee). Some sobrassada first, raw quails egg on top, and salt and pepper and a splash of extra virgin olive oil on top, before roasting in the oven under a cover of foil to protect the egg from crusting.

    The verdict? Yeah, these are good! And even better with some toast. Spread some of the avocado and sobrassada on, and top with that gorgeous egg.


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    Baked Avocado with Quail Egg & Sobrassada
    Rate this recipe

    Baked Avocado with Quail Egg & Sobrassada


      per person
    • 1 ripe avocado
    • 2 tbsp sobrassada or ‘nduja
    • 2 quails eggs
    • Salt and pepper
      on the side
    • A tomato to roast alongside, if you fancy it
    • Extra virgin olive oil
    • Toast, to serve
      you also need
    • a small roasting dish
    • aluminium foil


  • Preheat your oven to 180 deg C.
  • Cut the avocado in half and remove the stone. Scrape out a little avocado from where the stone was, creating a slightly deeper hole. Put a tablespoon of sobrassada or ‘nduja in each. Carefully shell the quails eggs (I find it easiest to do this by piercing the shell gently with a sharp knife, taking care to just pierce the shell and therefore not damage the yolk). Season with salt and pepper and drizzle some extra virgin olive oil over the egg and avocado.
  • Put in a small roasting dish, ensuring that the avocado is stable again the side. Add the tomato if including, and season and drizzle some oil on top. Cover the aluminium foil and roast for 15 minutes. Check and if the white is set it is done, put it back in and keep an eye on it.
  • Eat hot with toast. Enjoy!
  • https://eatlikeagirl.com/baked-avocado-with-quail-egg-sobrassada/

    Crispy Parmesan Eggs with Wild Garlic Pesto

    Yes, I know. Now, lets sit right back down and get on with business. You need to make these.

    Crispy parmesan eggs are a joy and they are so easy. Can-make-with-a-hangover easy. Will bring a rainbow to your breakfast table joyful. Rich deep crisp parmesan, and an egg on top. Now, finish that with some wild garlic pesto and take it to the next level. Have a seat and congratulate yourself before you inevitably make another one.

    Wild garlic pesto is a perfect fridge ingredient. So versatile, have it with pasta, on toast, your morning eggs. Spoon some on some tomatoes and add more parmesan before you roast them. Drizzle some on top of potatoes, or put a little in between layers of potato dauphinoise. If you are lucky you will have a free source which no doubt you keep secret. I managed to find some in Cardiff on the weekend near a friends house. Gorgeous tufts of wild garlic huddled in tight beside a stream. It is early in the season there and so most of the flowers had yet to breach their husky cocoon and the leaves were small and tender.

    With wild garlic pesto, you can look to the traditional ligurian pesto and make a version similar to that. Parmesan, pine nuts, extra virgin olive oil and wild garlic. I like to make some changes. This time, I used hazelnuts instead of pine nuts, I love the flavour but almonds work very well here too. Instead of extra virgin olive oil, I use a cold pressed rapeseed oil. It feels more appropriate and works very well. Taste and adapt yours if you need to, some patches of wild garlic are more pungent than others. I don’t blanch the leaves as I want the full blind force of the wild garlic.

    The parmesan eggs are very straight forward, you just need to make sure you are using a non stick pan or a well seasoned cast iron one. I like to start mine in bacon or guanciale fat, why stop with parmesan underneath, but you can use an oil of your choice too. Extra virgin olive oil, rapeseed or groundnut are what I generally use.


    Crispy Parmesan Eggs with Wild Garlic Pesto
    Rate this recipe

    Crispy Parmesan Eggs with Wild Garlic Pesto


      per egg
    • 1 egg, the best you can get, eggs are one thing it is worth buying the best of
    • 3 tbsp finely grated parmesan
    • 1 tbsp oil of your choice or bacon / guanciale fat
    • 1 tbsp wild garlic pesto (see below)
    • sea salt
    • optional: wild garlic flowers for garnish
      wild garlic pesto
    • 50g wild garlic leaves, washed and tried on towel
    • 75g fine grated parmesan
    • 75g hazelnuts, coarsely chopped
    • 150ml rapeseed oil
    • sea salt, to taste


  • Put the wild garlic, parmesan, hazelnuts and a tablespoon of the oil in your food processor or blender. Pulse or blend intermittently in short bursts, adding the rest of the oil bit by bit. Season to taste with wild garlic.
  • Put the oil or bacon fat in a non stick or well seasoned pan. Add the parmesan then crack the egg on top and sprinkle some sea salt on top. Cook until it is at your liking (for me: a set white and very runny yolk).
  • Serve immediately with the wild garlic pesto drizzled on top, and some toast for dipping in that yolk.
  • https://eatlikeagirl.com/wild-garlic-pesto/

    Overnight Slow Roast Wild Garlic (Ramps) Porchetta (and Ponderings on an Irish Childhood)

    Jump straight to Overnight Slow Roast Wild Garlic (Ramps) Porchetta

    First things first, American readers, wild garlic is the same as ramps :) 

    I always wondered why I didn’t know about wild garlic when I was growing up in the Irish countryside, and why the surrounding hedgerows and fields weren’t full of it. There was 3 cornered leek, slender and more grassy with a longer season, but still with gorgeous oniony flowers. But no wild garlic at all. The answer became clear as I investigated, rural areas which have lots of dairy cattle don’t have much of it because cows eat the wild garlic and it makes the milk very pungent. So the farmers dig it up. Once it takes root, if conditions are right, wild garlic will take over and spread. You will find it in the shade and with moist soil, you will often find them near patches of bluebells. Once I discovered this, I realised that we had had wild garlic all the time.

    In an old abandoned stately home at the end of my road (not uncommon in Ireland), there was a beautiful wood which would be carpeted by bluebells and what we called white bluebells in Spring, and which I now realise was wild garlic. I loved that place and dreamed that one day I might own it. A big old house facing the Atlantic, it had a large wood on either side where we would go for conkers and fruit in Autumn and flowers in Spring. It had a walled garden with apple trees, cherry trees and gooseberry bushes. It was a secret garden that we would play in, the green door still intact and the white wall still high. There were abandoned old stables and a big house, still fully furnished. We found diaries, skis and a wedding dress when we investigated one day. There was a gorgeous small lodge at the entrance outside, which by now was a field full of cows. It was demolished to make way for a golf club, and I was devastated to discover it. Most of the local community were. 


    We spent much of our childhood wandering around here. The house slowly degraded and became dangerous so we weren’t allowed go there but we still always would. The cows moved in from the field outside to the woods and the ground, and one day we were chased by some bulls (although I fear actually timid bullocks) and we spent hours up a tree waiting for them to go, having to dash across at one point and climb a thick briar, to be rescued from on top of the high external wall by my friends visiting cousin when he wandered past and heard us wailing. We brought a ladder another day to access the house from the first floor now that the downstairs was barred (remember: dangerous!) only to discover a hole in the window and a dead crow splayed on the ground. I took that as a sign and turned heel, with everyone else yelling chicken after me. Chicken maybe, but I just saw a dead crow! 

    This wasn’t the only old abandoned house that we played in but it was by far the largest and the most magical. When people left Ireland in poverty, they left their houses behind to crumble with the weather and time. Woodhouse became one of their number and there are no photos that I can find of this gorgeous place. Likely it was much smaller than my child’s eye remembers. Fond memories remain only. 


    Harvesting wild garlic as I was all those years ago, although with no idea, just to put in vases all around the house. I loved their pretty flowers. Now, I treasure the flowers and the leaves and do all I can to get my mitts on them in season. The flowers have a gorgeous sharp flavour, the leaves too but more sour. I buy it at the farmer’s market, my friend Danny has a garden full and recently donated a plant to my cause, and last weekend I was in Cardiff and went foraging with my friend Abi. We found a riverside carpeted with it, it was more of a stream really. Tender small young leaves and mainly unopened flower buds, which I will pickle like capers. 


    With Danny’s plant, I made a wild garlic porchetta. I had porchetta in my head since my last trip to Rome and I had to make it, if only to exorcise it from my brain. I adore porchetta when it is well made. At home it is tricky, you really need to seal the porchetta as well as you can so that you can retain the fat within, the fat is key to moisture and flavour and there is much of it in the meat. The best way to do this is to stitch the porchetta closed all round. You can seal the ends with tin foil too. I didn’t have a butchers needle (although I have ordered one now) but I did have butchers twine, and so I wrestled my slippery porchetta just before midnight on a night last week and closed it as tightly as I could manage. 


    For porchetta, you want the loin and belly still as one joint (with the ribs removed). Ask your butcher to do this for you, one of my favourite butchers in London Turner and George prepared it expertly for me (they have an online shop and deliver too). I then blitzed some wild garlic leaves with some oil (rendered pork lard would have been better but I didn’t have any), and rubbed it on to the flesh inside. I rolled it tight and tied it as best as I could – not terribly well if I am honest, I need to work on it – but the results were still gorgeous. I started it bright and furiously, then covered it with foil to roast overnight at a lower temperature. In the morning, my flat smelled gloriously porky with a perky sharp edge of wild garlic, I removed the foil and blasted it again until the skin was perfectly crisp. Roasting it slowly overnight will always give perfect crackling once you dry the skin before you put it in. 

    This was such a gorgeous dish. I recommend getting some friends around and serving it as you would a roast, or for a picnic in pizza bianca or gorgeous crusty bread. If you want to serve it for dinner, put it in first thing in the morning, it doesn’t need to be overnight. 

    I have so many ideas for my wild garlic but I would love to hear yours too. Or do you have any favourite recipes that you could link me to? Thanks!

    Danny’s superb food blog – http://www.foodurchin.com/

    Abi’s gorgeous travel blog – http://www.insidethetravellab.com/

    Other wild garlic ideas from Eat Like a Girl:

    Wild Garlic Pesto (aka the Joy of Spring) [Recipe]

    Wild Garlic & Chorizo Potato Gratin

    Recipe: Linguine with a simple tomato sauce, wild garlic flowers and pine nuts

    Crab Claws with Wild Garlic & Chipotle

    Wild Garlic Frittata

    Edible Wild Flowers: Three Cornered Leek/Wild Onion

    Gorgeous wild garlic recipes from elsewhere:

    Wild Garlic Pesto, Soup, Bread etc etc etc from Food Urchin

    Wild Garlic Irish Soda Bread from Donal Skehan in Ireland

    Wild garlic pesto aka ramson pesto recipe from Nami-Nami in Estonia

    Wet & Wild Garlic Lasagne with Creamy St. George’s Mushrooms & Fresh Egg Pasta from Ramson’s & Bramble in Leeds, UK

    Overnight Slow Roast Wild Garlic Porchetta
    Rate this recipe

    serves 8 - the leftovers are brilliant also

    Overnight Slow Roast Wild Garlic Porchetta


    • 1 x 4 to 5 kg porchetta joint (ask your butcher to prepare one with the belly and loin with ribs removed, and skin still on) - you won't regret making more, it is sandwich heaven
    • 50g wild garlic leaves
    • 2 tbsp oil like extra virgin olive oil or rapeseed oil (or pork dripping if you have it)
    • sea salt and fresh cracked black pepper
      you will also need
    • butcher's string
    • aluminium foil to cover
    • a deep roasting tray that will fit the roast comfortably


  • This is best prepared in advance, although I have prepared it right before too, so don't stress too much if you don't have time.
  • Score the pork skin with a very sharp knife or craft / stanley knife, or have your butcher score it for you. Try to just cut the skin down to just before the fat but not below. If you go into the flesh, the flesh will lose moisture and you run the risk of drying the meat and the escaping moisture will kill the crackling on the way out.
  • Put the wild garlic and the oil in a food processor or blender, or chop the wild garlic finely and mix with the oil. Rub into the flesh (not the skin side), season with some sea salt and black pepper, and then roll the joint so it is skin side out and as tight as possible. This might be a bit of a slippery wrestle but it is worth it. Tie it tightly with string as best you can (there is lots of info online about butchers knots, mine were clumsy but worked). You really want it to be as tight as possible to maintain flavour and moisture as much as possible. You can cover the ends with foil which will help, and the gold standard is to stitch it all closed tightly with a butchers needle and string.
  • Dry the skin with kitchen towel, and if you have time, place it uncovered in the fridge for as long as you can, up to 8 hours, to dry out the skin completely.
  • Or just roast it, which is ok, just make sure the skin is very dry. You can even use a hair dryer here if you like (it works!). Season the skin with sea salt just before it goes in (and not earlier as it will draw moisture out).
  • Preheat your oven to as high as it goes and when hot place the porchetta in the tray and put it in. Blast it for about half an hour or until the skin starts to blister. Remove from the oven and turn the oven down to 130 deg C. Cover the porchetta with foil and put it back in the oven to roast it for 8 hours - or overnight.
  • Remove the foil and remove any excess fat that has rendered. This will be brilliant for roast potatoes another time. Turn the heat right back up for about 20 minutes, keeping an eye on it, until the crackling is perfectly crisp.
  • Remove from the oven and allow to rest for half an hour before serving. You can heat slices gently for warm sandwiches later too.
  • It is SO good, Enjoy!
  • https://eatlikeagirl.com/overnight-slow-roast-wild-garlic-ramps-porchetta-and-ponderings-on-an-irish-childhood/


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