The experiment is at an end, and judged on looks alone it is a triumph - those grated golden curls couldn't be more lovely. But on flavour, we have a hung jury. The effect of these flecks of proteinous gorgeousness on pasta or in a salad is very good indeed, I just wish it was… Continue reading Cured egg yolk: final chapter, first round
A few weeks ago I was thwarted in my plan to make Magnus Nilsson’s crispy lichen dish by my lack of a cured egg yolk. This weekend, it’s all come together: the egg yolks have had about a month to mature, and a walk on the North Downs produced a small bagful of beautiful grey-green… Continue reading Crispy lichens and cured egg yolks – the forbidden experiment?
The yolks have entered their final stage - out of the cure and into the muslin. I don't have one of those cheffy meat cupboards (shocking omission, to be remedied in my next kitchen) so they are hanging at the back of the fridge. This is probably a little colder than the ideal, but I'm sure… Continue reading Cured egg yolk – day 17
I've managed to resist disturbing my yolks for almost a week. It's definitely time to see what they've been up to. Left undisturbed for a respectable interval the salt and sugar mix has set much more firmly - as hard as a rock in some places. I dug the yolks out quite cautiously, with the… Continue reading Cured egg yolk – day 10
I love that fact that these yolks are so forgiving of my daily interference. Most things I've ever decided to steep, cure or macerate have needed to go into a permanently sealed container and rest in the darkness of a cool cupboard, quiet and undisturbed, until I've almost forgotten about them. It is so much… Continue reading Cured egg yolk – day 3
Yesterday I started curing some egg yolks, in preparation for a recipe in Magnus Nilsson's Fäviken cookbook. I can't resist checking them to see how they are progressing, and today there is already a change! The yolks are visibly firmer, more intensely orange, and starting to hold a more solid shape. I ruffle up the dampened… Continue reading Cured egg yolk – day 2
I’ve been asked to write a review of Magnus Nilsson’s spectacular Fäviken cookbook for PPC. Based as it is on his intense relationship with local produce, landscape, and year-round foraging and preservation techniques Nilsson’s cuisine and ingredient list is highly specific to the region on the border between Sweden and Norway. So, in many ways, this… Continue reading Winter foraging, Fäviken-style