Having just spent an entire week simmering and brining and cleaning the almost biblical splendor of, to use the parlance of Jane Grigson, "the extemities" of a free-range pig, I can't overstate the relief of discovering that there is a simple and straight forward method for getting to the cheese and cracker part of the experience. Thanks.
Thank you very much, cooking need not be overly complicated nor necessarily so time consuming. The pressure cooker can render the most awkward cut of meat into a delightful, dinner party or gourmet picnic worthy meal in a fraction of the time. Thank you for sharing such an eloquent comment and of course for watching.;-))
Thank you, me too. Nothing was wasted in those days and food often reminds me of great memories made with those no longer with us. Thank you for sharing your sentimental comment and for watching.;-))
Thank you very much Oliver, it’s a real summertime favourite. Great outdoor entertaining, even easy picnic meal. Thanks for watching and taking the time to leave such a lovely comment.;-))
Thank you very much, I’m glad you enjoyed it. Such a lovely dish with some salad and crusty bread on a hot day. Thanks for watching and your lovely feedback.;-))
Thank you so much, this recipe was taught to me by a neighbour who was a merchant seaman chef, more than half a century ago and it is still enjoyed by my family. As a youngster I would soak up his stories of travelling the worlds oceans as he imparted his culinary wisdom on an eager to learn child. There are so many kitchen tips and recipes he shared with me that I have passed on to my children and grandchildren now as well. Thank you for watching. I know you are going to love this recipe as much as we do.;-))
Thank you Brian, I'm sure will love this recipe, I'm not a fan of the preservative or seasoning in store bought brawn. This is just simply delicious, I don't know how long it lasts in the fridge because it's usually devoured within the day or two at the most. As you can see it is really easy to make. We hope you give it a try, ours might just become your next favourite.;-))😋
Thank you very much, it’s an oldie but a goodie, glad it’s brought back some fond memories for you. I’m sure you are going to love it. Thanks for watching and your terrific feedback. Merry Christmas.;-))
Thank you so much for sharing, i love brawn. i MUST try your recipe and method, it looks divine and so simple and economical, i will certainly share my experience. Thanks again cheekyricho.
+jay moodley thank you for the great feedback Jay, this is such a simple recipe and much healthier and tastier than the fat & preservative laden, expensive store bought version. You can make it with any Meat, poultry or fish and simply adjust the fresh herbs to suit. It's bright and tasty on the picnic table too. Thanks for watching, delighted our brawn recipe found another brawn lover.;-))
absolutely flogging fantastic - thanks for the walk-through. I cant wait to have a go at your recipe myself. Do you think part of the brawn could be frozen for a later time?
+Lacey Strudwick thanks for your enquiry Lacey. This recipe is really delicious and will Keep for about 4-5 days in the fridge. I don’t think freezing it will be successful as the meat will tend to go watery, when frozen and the moisture will spoil the texture of the brawn, once it’s thawed. You should be able to eat it quickly because it’s so yummy. Thanks for watching and I hope that helps.;-))
Make it yourself, it’s easy delicious, colourful and the perfect summer luncheon meat. Stretches your family budget further and there is something deeply satisfying about making it at home. I’m delighted you enjoyed this recipe. It was taught to me almost 60 years ago by my chef neighbour on a merchant seaman ship. Some times he would cater for functions I would peel drums of onions, quarter dozens of roast chickens, peel prawns all the while listening to his food tips, world travels and enthralling me with tales of distant shores. He was a loud, boisterous, jovial Irishman, with a round belly a hearty laugh and the willingness to teach a young eager girl how to cook. I committed this and many more of those recipes to memory and have regularly used them ever since. I thank you for your lovely feedback and for watching. Warmest regards from a fellow food loving Aussie.;-))
hi followed the recipe and made it in the Ninja Foodie. Added bay leaves in the pressure cooker section and at the end of the recipe added some capers and diced red and yellow capsican.
That sounds both lovely and colourful. Perfect for the Festive table. Thank you sharing. Sounds like you are living the Ninja Foodi as much as we are. In fact it has found a permanent place on my bench because I use it either every day or several times a day. I can’t believe, the concept at least, had not been developed sooner. Thanks for the terrific feedback, I’m sure our audience will find it very useful, as do we. Thank you for watching.;-))
Thank you very much, we hope you find our recipes useful in your kitchen too. Your friendly feedback is greatly appreciated and thanks for watching Deanna;-))
It’s an old fashioned favourite. I learnt from a Chef on a merchant ship, 50 years ago. It’s been a family favourite of ours ever since. Thank you for your lovely feedback and for watching.;-))
It looks really delicious Cheeky. And what I also like is when as much as the animal is eaten as possible and little wasted. Thank you and best regards.
Thank you noviceprepper53. There is so much flavoursome stock to be made from bones that would normally be discarded. We hate waste here and try to preserve as much of our home grown produce as possible. Making vege stock from celery tops, and other woody parts of Veges that are normally wasted. We have a compost heap which returns nutrients to the soil with such efficiency we never use fertiliser. Even egg shells are crushed up and laid on top of the soil as a snail and slug deterrent. If we can raise awareness about shopping locally and producing locally hopefully we will Lessen the impact of overflowing landfill dumps and costly wasted ingredients and recycling where possible and I don't just mean commercially but reusing materials around the home for a new purpose. We were into recycling before it became trendy. Richo even buries fish scraps in the garden sometimes to enrich the soil or makes burley out of it to attract fish when he is fishing. So many ideas have been lost in our throw away society, it is time to turn back the clock to a more sustainable era. I am glad you enjoyed our recipe. I know it involves a few steps but the dish is so much tastier and healthier than it's store bought alternative. Thanks for watching and for leaving the lovely feedback.;-))
Oh wow, Cheeky, I grew up with something like this in Hungary. It is actually called " pork cheese" if you translate it literally. People have become a little squeamish nowadays using all parts of a beast but "nose to tail cooking" is becoming a trend again. There is research now to show that the natural gelatine from bones, skin and connective tissue is not only good for skin, nail and hair as you said, but it goes well beyond that and has the ability to heal a "leaky gut", which has now known to cause chronic inflammation and autoimmune disorders, such rheumatoid arthritis, MS and other nasty diseases. I am so glad your oven is in operation, looking forward to hearing/seeing all the marvels you create using it. Also looking forward to your campfire videos, as I am writing this sitting by the campfire at Granite Gorge. 😉
Hi Klara & Co, I love jellied dishes. Didn't realise all the health benefits they contain. I tried these little aspic eggs in Noumea on one if my favourite days of all times. I will be recreating them soon. My new oven produced an amazing chocolate cake, my best yet. It also over cooked my soft cooked eggs for breakfast, who would've thought the thermostat would actually be accurate, unlike my old dinosaur. We also bought a dash cam on a whim today, might have some interesting stuff from that in the future. Your pics of your morning walk look stunning. The new camper now has a bed, seat covers and curtains. Plenty of bits to go in it but been busy with visitors etc. the bites bugs on the river bank will be gone soon, if the weather gets below 25 C degrees and the camp fire is stoked ready. Say safe guys and have a drink at sunset for us. Where will the birthday party be🎂? I can't believe you have service where you are! Thanks for the wonderful feedback.;-))
😀 glad to hear you oven's great! Looking forward to more baked creation and the dashcam videos. Not sure where the 🎉🎂 will be but manages to stash a couple of little surprises! 😄
Gee John, sorry for the delay, life got in the way this week. I haven’t tried to freeze this dish but it has been my experience, gelatine based dishes don’t freeze well. They create ice crystals and become watery when thawed and the meats become stringy and tough. Maybe if you can afford it, gift a little bit to someone less fortunate maybe a friend, neighbour or relative. Spread the good cheer. Happy holidays. Thanks for watching.;-))
@@CheekysKitchen Thanks for the reply. I found the answer. If you have too much just freeze half of the amount before adding the gelatine then at a later time you can use the rest. Cheers.
@@johndunstan3875 perfect solution. I just assumed you had already made it…. See what happens when I jump to conclusions. You can make this with all sorts of cooked meats. Perfect at Christmas time when left overs can be abundant. Merry Christmas John and a safe Happy new year to you.;-))
Thank you very much for your feedback. I remove the fat for health reasons and because I don’t like the taste of fat. It’s a personal decision and the beauty of preparing your own meals means you know exactly what’s in it. You can add it omit ingredients to suit your personal Taste. Feel free to leave the fat if that is your preference. Rich or fatty food causes me to suffer from reflux, more so as I age. Hope that adequately answers your question and thank you for watching.:-))
Thank you Dianne, it's traditionally cooked with the pigs head. I have cooked it that way but I can just imagine the flack I would receive if I did that. This is particularly economical and delicious. I'm glad you like our recipe and thank you for watching.;-))
That's very interesting. I've only done it with s pigs head. My butcher used to have sides of veal cheap and there could've been a lot of waste if I hadn't used the bones and cartilages for brawn. It was very tender and the fresh herbs and green peppercorns really make all the difference. Was there much meat on the Sherpa head or did he incorporate the Sheeps neck into the dish too? I haven't forgotten my promise to make sausages, we have had a bit of a glut of home grown produce and I have been busy preserving them. Not too much in the way of video content as I have already presented it previous episodes. Tomorrow is the first day of winter so there will be some more hearty comfort meals and even camp fire videos on the way. Richo and Tilly the wonder dig are find of outdoor cooking over campfires. My brand new oven was hooked up yesterday and I am pretty excited about that. It has some really fantastic innovative features I am dying to share too. Thanks for the feedback and for watching.;-))
Why not use the liquor from the cookpot to set the dish rather than the synthetic gelatine and I am sure an old fashioned cook would not add garlic nor try to remove all the fat but i'll tell you what it does look delicious
Thank you very much for your feedback videos995, the liquor from the pot is used but it will not give you a firm enough set to actually slice. Instead you will find as you slice it the knife will connect with the meat and drag it through a softer medium causing the slice to fall apart without slicing neatly. You could of course use your suggested method to set individual pots to be served with crackers or Melba toast where it doesn’t matter if the shape is not important. The fat does not need to be removed but it will rise to the surface and leave a greasy smear throughout the cut when slicing. Personally we find the mouthfeel of cold fat distasteful not to mention the health benefits of removing it. It has no flavour to speak of other than almost a boiled, then chilled dripping type taste. We happen to love the taste of garlic and herbs in our Brawn. All foods have less flavour when chilled to cold or frozen, hence the reason ice cream tastes so incredibly sweet when thawed as opposed to its frozen state which is pleasantly sweetened. If you don’t like the hint of garlic by all means leave it out but we have perfected this recipe over decades to present nicely at the table with just the correct amount of setting agent, the most consistent and delicious seasoning and a balanced healthy, yet tasty version of an extremely old fashioned recipe, designed to absolutely frugally utilise every single portion of a beast with as little waste as possible. We loved your constructive critique and really appreciate you taking the time to comment on such valid observations of our recipe and do hope you get the chance to make it to enjoy with your family and friends too. Thank you very much for watching an unusual recipe presented today from an almost bygone era. Our aim is to assist people in preserving traditional meals, encouraging the use of all portions of meat and vegetables, reducing waste, saving money and hopefully enjoying good food with great company. Hope that helps to explain our methods and decisions regarding the ingredients used in one of our family’s favourite summer meals.;-))
Damned if I do and damned if I don't. People with cholesterol issues, including Richo, complain about the fat content. There is a large movement back to eating animal fat, personally I don't like the mouthfeel or taste of fat especially cold as it served in this dish. Some studues indicate Animal fat stores fat soluble chemicals especially pesticides, ingested pollutants and medications, eating this may be less healthy than you think. Fat will float in liquid so it may not give as even a distribution of the ingredients throughout the aspic prior to setting. Feel free to leave the fat in this recipe if that is your preference, we have been making and enjoying this dish for decades and it is very popular with our family and friends. We hope you give it a try.
We would like to thank you very much for your feedback and for watching. I hope we have explained our reasons for omitting the fat from this recipe. ;-))
+cheekyricho cooking Well your points about the pesticides and medications simply make the case for spending the extra couple of bucks on a higher quality animal. The primary "chemicals" stored in fat are actually the fat-soluble vitamins such as A, D3, E, K2, etc... Richo needs to get WOKE and get with the program: ruclips.net/video/evcNPfZlrZs/видео.html www.vice.com/en_ca/article/nnkzgb/were-all-guinea-pigs-in-a-failed-decades-long-diet-experiment-58477ffc1aed26026098b7d7
+cheekyricho Of course you made your point with the mouth feel, I personally prefer the jelly portion as well... and of course it's no problem for me to skip that step if I choose. Wonderful recipe and thank-you.
Thank you for that information, I have passed it on to Richo, hopefully he will gain some valuable knowledge from it, we thank you very much for passing it on. I have also read hormones are stored in fat and these can lead to premature onset of pubity in children, especially hormones in chickens. Scientific information available to the public changes often and sometimes radically from past information shared, it is difficult to keep up and very easy to rely on outdated data. We certainly try to source responsibly harvested meat and produce and this is not always relayed to price. Organically grown bought fruit and vegetables tend to be twice the price of its mass produced non organic cousin and mishapen, bug ridden, aesthetically unappealing and significantly undersized. We have a considerable Home garden where we try to use Natural methods of bug control and rarely use sprays or chemicals and gave suffered significant losses of both plants and produce due to our preference for natural gardening practices. Apart from all of this issue regarding healthier options I still have a personal aversion to the taste of excessive animal fat in dishes I prepare, maybe because, I am unaccustomed to eating it, maybe because of the ingrained taught practice of offering leaner meals, (maybe it's all in my head (LOL) or may me a bit of both. Who knows but I do know that I rarely eat Lamb unless I've prepared it myself because of the incredibly high level of fat it is served with in restaurants. It coats the roof of your mouth with Grease and makes you quite bilious. In 5 years time there will probably be an entirely different school of thought on this issue, who knows. We really appreciate you taking the time to share your opinion and hope our viewers find it as helpful and interesting as we do.;-))
I couldn’t get one from the butcher, apparently they are used for other purposes(pigs ears for pet food etc). That is what I have used in the past but you would not believe the level Of vitriolic comments, from some of my viewers, I receive when I cook offal, it’s quite astonishing. Just because some cultures do not utilise every part of the animal( which I find very wasteful and extravagant) I’m not sure why people watch and criticise recipes without having any interest in ever eating them or even being open minded enough to try something unusual, new or different. Thanks for the question and for watching.;-))
Yes it is Anthony and I do cook it using the pigs head, when it’s available. So many dishes are called different things in different countries but are essentially the same recipe by a different name. Not all ingredients are easily available nor readily accepted everywhere and I know there would be many of my viewers who would really freak out if I cooked a hogs head on RUclips . I come from a farm and nothing is wasted, all the Offal and dairy products are used along with everything we used to grow.. we preserved foods by pickling, freezing, dehydrating, smoking, salting and preserving. We were able to use many seasonal foods all year round with little to no waste and it was a very economical way to live. This meal was my Late Fathers favourite lunch with home baked sour dough bread, home made pickles and cheeses. Thank you for your feedback and if you are ever in Australia, you will find this recipe in some continental delis by the name of Brawn. Thank you for watching.;-))
Australia was settled by convicts from England, we are more multi cultural now but my heritage dates back to the British side of things. I have heard this called Head Cheese and I think it may be some loose interpretation from a European language, just guessing , I don’t really know why it would be called that, due to the absence of dairy. It’s good to know that it’s called Brawn in the UK. So many ingredients have different names in different countries and Ben some regions within those countries. Thank goodness for google, I can usually count on it to fill in the blanks. Lol. Thanks for the feedback Steve and of course for watching.;-))
My Dad used to make this, it was a delicatessen masterpiece, I wish he could be here to make another helping, so frickin' flavorful......🤑🤑🤑🤑............CHILL........🥶🥶🥶🥶
Thank you for the wonderful feedback Mike, food always brings back fond memories for me too. Places I have visited, people I have shared meals with. Even decades later a flavour can carry me back in time. Sounds like you miss your Dad and the lovely food he prepared for you. Keep those memories alive and make some of your own to share. Thank you for watching and sharing your beautiful story.;-))
Having just spent an entire week simmering and brining and cleaning the almost biblical splendor of, to use the parlance of Jane Grigson, "the extemities" of a free-range pig, I can't overstate the relief of discovering that there is a simple and straight forward method for getting to the cheese and cracker part of the experience. Thanks.
Thank you very much, cooking need not be overly complicated nor necessarily so time consuming. The pressure cooker can render the most awkward cut of meat into a delightful, dinner party or gourmet picnic worthy meal in a fraction of the time.
Thank you for sharing such an eloquent comment and of course for watching.;-))
Brings back memories of watching grandparents cooking it 😊
Thank you, me too. Nothing was wasted in those days and food often reminds me of great memories made with those no longer with us. Thank you for sharing your sentimental comment and for watching.;-))
I thoroughly enjoyed this video! I'm going to make this over the weekend! Thank you
Thank you very much Oliver, it’s a real summertime favourite. Great outdoor entertaining, even easy picnic meal.
Thanks for watching and taking the time to leave such a lovely comment.;-))
Brilliant, very easy to follow steps. Thank you.
Thanks for the awesome feedback Ron, your kind support is very much appreciated. I’m glad you enjoyed this recipe. Thanks for watching.;-))
Great video and thank you very much for sharing lady.
Thank you very much, I’m glad you enjoyed it. Such a lovely dish with some salad and crusty bread on a hot day. Thanks for watching and your lovely feedback.;-))
That looks delicious. I have to try this recipe. Thanks for sharing.😻
Thank you so much, this recipe was taught to me by a neighbour who was a merchant seaman chef, more than half a century ago and it is still enjoyed by my family. As a youngster I would soak up his stories of travelling the worlds oceans as he imparted his culinary wisdom on an eager to learn child. There are so many kitchen tips and recipes he shared with me that I have passed on to my children and grandchildren now as well. Thank you for watching. I know you are going to love this recipe as much as we do.;-))
Wow!!!! I've always wondered how it was made.
My mom use to buy this at the deli shop, definitely one of my favourites.
Thank you Brian, I'm sure will love this recipe, I'm not a fan of the preservative or seasoning in store bought brawn. This is just simply delicious, I don't know how long it lasts in the fridge because it's usually devoured within the day or two at the most. As you can see it is really easy to make. We hope you give it a try, ours might just become your next favourite.;-))😋
great video, just what I was looking for. I'm defiantly going to make this, very similar to what my grandma used to make.thanks
Thank you very much, it’s an oldie but a goodie, glad it’s brought back some fond memories for you. I’m sure you are going to love it. Thanks for watching and your terrific feedback. Merry Christmas.;-))
Thank you so much for sharing, i love brawn. i MUST try your recipe and method, it looks divine and so simple and economical, i will certainly share my experience. Thanks again cheekyricho.
+jay moodley thank you for the great feedback Jay, this is such a simple recipe and much healthier and tastier than the fat & preservative laden, expensive store bought version. You can make it with any Meat, poultry or fish and simply adjust the fresh herbs to suit. It's bright and tasty on the picnic table too. Thanks for watching, delighted our brawn recipe found another brawn lover.;-))
absolutely flogging fantastic - thanks for the walk-through. I cant wait to have a go at your recipe myself. Do you think part of the brawn could be frozen for a later time?
+Lacey Strudwick thanks for your enquiry Lacey. This recipe is really delicious and will
Keep for about 4-5 days in the fridge. I don’t think freezing it will be successful as the meat will tend to go watery, when frozen and the moisture will spoil the texture of the brawn, once it’s thawed. You should be able to eat it quickly because it’s so yummy. Thanks for watching and I hope that helps.;-))
I been buying this from the Deli down here in Australia and I'm paying a pretty penny for it, but it tastes so delicious
Make it yourself, it’s easy delicious, colourful and the perfect summer luncheon meat. Stretches your family budget further and there is something deeply satisfying about making it at home. I’m delighted you enjoyed this recipe. It was taught to me almost 60 years ago by my chef neighbour on a merchant seaman ship. Some times he would cater for functions I would peel drums of onions, quarter dozens of roast chickens, peel prawns all the while listening to his food tips, world travels and enthralling me with tales of distant shores. He was a loud, boisterous, jovial Irishman, with a round belly a hearty laugh and the willingness to teach a young eager girl how to cook.
I committed this and many more of those recipes to memory and have regularly used them ever since.
I thank you for your lovely feedback and for watching.
Warmest regards from a fellow food loving Aussie.;-))
Thankyou for the upload! 🙂@@CheekysKitchen
hi followed the recipe and made it in the Ninja Foodie. Added bay leaves in the pressure cooker section and at the end of the recipe added some capers and diced red and yellow capsican.
That sounds both lovely and colourful. Perfect for the Festive table. Thank you sharing. Sounds like you are living the Ninja Foodi as much as we are. In fact it has found a permanent place on my bench because I use it either every day or several times a day. I can’t believe, the concept at least, had not been developed sooner. Thanks for the terrific feedback, I’m sure our audience will find it very useful, as do we. Thank you for watching.;-))
I really enjoyed your video style! Love listening to your factual comments. :)
Thank you very much, we hope you find our recipes useful in your kitchen too. Your friendly feedback is greatly appreciated and thanks for watching Deanna;-))
Now I know how to make it, thanks lady
It’s an old fashioned favourite. I learnt from a Chef on a merchant ship, 50 years ago. It’s been a family favourite of ours ever since. Thank you for your lovely feedback and for watching.;-))
It looks really delicious Cheeky. And what I also like is when as much as the animal is eaten as possible and little wasted. Thank you and best regards.
Thank you noviceprepper53. There is so much flavoursome stock to be made from bones that would normally be discarded. We hate waste here and try to preserve as much of our home grown produce as possible. Making vege stock from celery tops, and other woody parts of Veges that are normally wasted. We have a compost heap which returns nutrients to the soil with such efficiency we never use fertiliser. Even egg shells are crushed up and laid on top of the soil as a snail and slug deterrent. If we can raise awareness about shopping locally and producing locally hopefully we will
Lessen the impact of overflowing landfill dumps and costly wasted ingredients and recycling where possible and I don't just mean commercially but reusing materials around the home for a new purpose. We were into recycling before it became trendy. Richo even buries fish scraps in the garden sometimes to enrich the soil or makes burley out of it to attract fish when he is fishing. So many ideas have been lost in our throw away society, it is time to turn back the clock to a more sustainable era. I am glad you enjoyed our recipe. I know it involves a few steps but the dish is so much tastier and healthier than it's store bought alternative. Thanks for watching and for leaving the lovely feedback.;-))
cheekyricho I agree with you and Richo. We all need to minimize waste as much as we can. I look forward to your future videos. Best regards.
Oh wow, Cheeky, I grew up with something like this in Hungary. It is actually called " pork cheese" if you translate it literally. People have become a little squeamish nowadays using all parts of a beast but "nose to tail cooking" is becoming a trend again. There is research now to show that the natural gelatine from bones, skin and connective tissue is not only good for skin, nail and hair as you said, but it goes well beyond that and has the ability to heal a "leaky gut", which has now known to cause chronic inflammation and autoimmune disorders, such rheumatoid arthritis, MS and other nasty diseases. I am so glad your oven is in operation, looking forward to hearing/seeing all the marvels you create using it. Also looking forward to your campfire videos, as I am writing this sitting by the campfire at Granite Gorge. 😉
Hi Klara & Co, I love jellied dishes. Didn't realise all the health benefits they contain. I tried these little aspic eggs in Noumea on one if my favourite days of all times. I will be recreating them soon. My new oven produced an amazing chocolate cake, my best yet. It also over cooked my soft cooked eggs for breakfast, who would've thought the thermostat would actually be accurate, unlike my old dinosaur. We also bought a dash cam on a whim today, might have some interesting stuff from that in the future. Your pics of your morning walk look stunning. The new camper now has a bed, seat covers and curtains. Plenty of bits to go in it but been busy with visitors etc. the bites bugs on the river bank will be gone soon, if the weather gets below 25 C degrees and the camp fire is stoked ready. Say safe guys and have a drink at sunset for us. Where will the birthday party be🎂? I can't believe you have service where you are! Thanks for the wonderful feedback.;-))
😀 glad to hear you oven's great! Looking forward to more baked creation and the dashcam videos. Not sure where the 🎉🎂 will be but manages to stash a couple of little surprises! 😄
Fabulous Demo !
Thank you Keka's Oven, thanks for watching.;-)) glad you like it!
Making it today but I'll have too much, can I freeze it?
Gee John, sorry for the delay, life got in the way this week. I haven’t tried to freeze this dish but it has been my experience, gelatine based dishes don’t freeze well. They create ice crystals and become watery when thawed and the meats become stringy and tough. Maybe if you can afford it, gift a little bit to someone less fortunate maybe a friend, neighbour or relative. Spread the good cheer.
Happy holidays. Thanks for watching.;-))
@@CheekysKitchen Thanks for the reply. I found the answer. If you have too much just freeze half of the amount before adding the gelatine then at a later time you can use the rest. Cheers.
@@johndunstan3875 perfect solution. I just assumed you had already made it…. See what happens when I jump to conclusions.
You can make this with all sorts of cooked meats. Perfect at Christmas time when left overs can be abundant.
Merry Christmas John and a safe Happy new year to you.;-))
@@CheekysKitchen Same thanks.
Perfect 🎉
Very nice.
Thank you very much James, glad you enjoyed it. I appreciate you taking the time to comment and thanks for watching.;-))
Yummy 😋
Thank you very much, delighted you enjoyed the recipe. Thanks for watching and taking the time to comment.;-))
Superb recipe, but why do you remove the fat?
Thank you very much for your feedback.
I remove the fat for health reasons and because I don’t like the taste of fat. It’s a personal decision and the beauty of preparing your own meals means you know exactly what’s in it. You can add it omit ingredients to suit your personal
Taste. Feel free to leave the fat if that is your preference.
Rich or fatty food causes me to suffer from reflux, more so as I age. Hope that adequately answers your question and thank you for watching.:-))
@@CheekysKitchen Fair enough. ☺️
I love brawn :-) Thanks
Thank you Dianne, it's traditionally cooked with the pigs head. I have cooked it that way but I can just imagine the flack I would receive if I did that. This is particularly economical and delicious. I'm glad you like our recipe and thank you for watching.;-))
Dad used to do it with calf's head or sheep's.
That's very interesting. I've only done it with s pigs head. My butcher used to have sides of veal cheap and there could've been a lot of waste if I hadn't used the bones and cartilages for brawn. It was very tender and the fresh herbs and green peppercorns really make all the difference. Was there much meat on the Sherpa head or did he incorporate the Sheeps neck into the dish too? I haven't forgotten my promise to make sausages, we have had a bit of a glut of home grown produce and I have been busy preserving them. Not too much in the way of video content as I have already presented it previous episodes. Tomorrow is the first day of winter so there will be some more hearty comfort meals and even camp fire videos on the way. Richo and Tilly the wonder dig are find of outdoor cooking over campfires. My brand new oven was hooked up yesterday and I am pretty excited about that. It has some really fantastic innovative features I am dying to share too. Thanks for the feedback and for watching.;-))
Why not use the liquor from the cookpot to set the dish rather than the synthetic gelatine and I am sure an old fashioned cook would not add garlic nor try to remove all the fat but i'll tell you what it does look delicious
Thank you very much for your feedback videos995, the liquor from the pot is used but it will not give you a firm enough set to actually slice. Instead you will find as you slice it the knife will connect with the meat and drag it through a softer medium causing the slice to fall apart without slicing neatly. You could of course use your suggested method to set individual pots to be served with crackers or Melba toast where it doesn’t matter if the shape is not important. The fat does not need to be removed but it will rise to the surface and leave a greasy smear throughout the cut when slicing. Personally we find the mouthfeel of cold fat distasteful not to mention the health benefits of removing it. It has no flavour to speak of other than almost a boiled, then chilled dripping type taste. We happen to love the taste of garlic and herbs in our Brawn. All foods have less flavour when chilled to cold or frozen, hence the reason ice cream tastes so incredibly sweet when thawed as opposed to its frozen state which is pleasantly sweetened. If you don’t like the hint of garlic by all means leave it out but we have perfected this recipe over decades to present nicely at the table with just the correct amount of setting agent, the most consistent and delicious seasoning and a balanced healthy, yet tasty version of an extremely old fashioned recipe, designed to absolutely frugally utilise every single portion of a beast with as little waste as possible.
We loved your constructive critique and really appreciate you taking the time to comment on such valid observations of our recipe and do hope you get the chance to make it to enjoy with your family and friends too. Thank you very much for watching an unusual recipe presented today from an almost bygone era. Our aim is to assist people in preserving traditional meals, encouraging the use of all portions of meat and vegetables, reducing waste, saving money and hopefully enjoying good food with great company. Hope that helps to explain our methods and decisions regarding the ingredients used in one of our family’s favourite summer meals.;-))
Why you removin' the fat, crazy? That's the healthiest part!
Damned if I do and damned if I don't. People with cholesterol issues, including Richo, complain about the fat content. There is a large movement back to eating animal fat, personally I don't like the mouthfeel or taste of fat especially cold as it served in this dish. Some studues indicate Animal fat stores fat soluble chemicals especially pesticides, ingested pollutants and medications, eating this may be less healthy than you think.
Fat will float in liquid so it may not give as even a distribution of the ingredients throughout the aspic prior to setting.
Feel free to leave the fat in this recipe if that is your preference, we have been making and enjoying this dish for decades and it is very popular with our family and friends. We hope you give it a try.
We would like to thank you very much for your feedback and for watching. I hope we have explained our reasons for omitting the fat from this recipe. ;-))
+cheekyricho cooking Well your points about the pesticides and medications simply make the case for spending the extra couple of bucks on a higher quality animal. The primary "chemicals" stored in fat are actually the fat-soluble vitamins such as A, D3, E, K2, etc... Richo needs to get WOKE and get with the program: ruclips.net/video/evcNPfZlrZs/видео.html www.vice.com/en_ca/article/nnkzgb/were-all-guinea-pigs-in-a-failed-decades-long-diet-experiment-58477ffc1aed26026098b7d7
+cheekyricho Of course you made your point with the mouth feel, I personally prefer the jelly portion as well... and of course it's no problem for me to skip that step if I choose. Wonderful recipe and thank-you.
Thank you for that information, I have passed it on to Richo, hopefully he will gain some valuable knowledge from it, we thank you very much for passing it on. I have also read hormones are stored in fat and these can lead to premature onset of pubity in children, especially hormones in chickens. Scientific information available to the public changes often and sometimes radically from past information shared, it is difficult to keep up and very easy to rely on outdated data.
We certainly try to source responsibly harvested meat and produce and this is not always relayed to price.
Organically grown bought fruit and vegetables tend to be twice the price of its mass produced non organic cousin and mishapen, bug ridden, aesthetically unappealing and significantly undersized. We have a considerable Home garden where we try to use Natural methods of bug control and rarely use sprays or chemicals and gave suffered significant losses of both plants and produce due to our preference for natural gardening practices.
Apart from all of this issue regarding healthier options I still have a personal aversion to the taste of excessive animal fat in dishes I prepare, maybe because, I am unaccustomed to eating it, maybe because of the ingrained taught practice of offering leaner meals, (maybe it's all in my head (LOL) or may me a bit of both. Who knows but I do know that I rarely eat Lamb unless I've prepared it myself because of the incredibly high level of fat it is served with in restaurants. It coats the roof of your mouth with Grease and makes you quite bilious.
In 5 years time there will probably be an entirely different school of thought on this issue, who knows.
We really appreciate you taking the time to share your opinion and hope our viewers find it as helpful and interesting as we do.;-))
So where's the pig Head?
I couldn’t get one from the butcher, apparently they are used for other purposes(pigs ears for pet food etc). That is what I have used in the past but you would not believe the level
Of vitriolic comments, from some of my viewers, I receive when I cook offal, it’s quite astonishing. Just because some cultures do not utilise every part of the animal( which I find very wasteful and extravagant) I’m not sure why people watch and criticise recipes without having any interest in ever eating them or even being open minded enough to try something unusual, new or different.
Thanks for the question and for watching.;-))
What kind of a moron would put gelatine in the stuff gelatine is made off?
The same kind that needs a firm set on the dish to ensure its success even in very warm weather. Thanks for you kind reply and for watching.;-))
that’s hog head cheese look like to me🤷🏾♂️
Yes it is Anthony and I do cook it using the pigs head, when it’s available. So many dishes are called different things in different countries but are essentially the same recipe by a different name. Not all ingredients are easily available nor readily accepted everywhere and I know there would be many of my viewers who would really freak out if I cooked a hogs head on RUclips . I come from a farm and nothing is wasted, all the Offal and dairy products are used along with everything we used to grow.. we preserved foods by pickling, freezing, dehydrating, smoking, salting and preserving. We were able to use many seasonal foods all year round with little to no waste and it was a very economical way to live. This meal was my Late Fathers favourite lunch with home baked sour dough bread, home made pickles and cheeses. Thank you for your feedback and if you are ever in Australia, you will find this recipe in some continental delis by the name of Brawn. Thank you for watching.;-))
In the UK we call it Brawn. It doesn't look anything like cheese. Cheese is made from milk.
Australia was settled by convicts from England, we are more multi cultural now but my heritage dates back to the British side of things.
I have heard this called Head Cheese and I think it may be some loose interpretation from a European language, just guessing , I don’t really know why it would be called that, due to the absence of dairy. It’s good to know that it’s called Brawn in the UK. So many ingredients have different names in different countries and Ben some regions within those countries. Thank goodness for google, I can usually count on it to fill in the blanks. Lol. Thanks for the feedback Steve and of course for watching.;-))
My Dad used to make this, it was a delicatessen masterpiece, I wish he could be here to make another helping, so frickin' flavorful......🤑🤑🤑🤑............CHILL........🥶🥶🥶🥶
Thank you for the wonderful feedback Mike, food always brings back fond memories for me too. Places I have visited, people I have shared meals with. Even decades later a flavour can carry me back in time. Sounds like you miss your Dad and the lovely food he prepared for you. Keep those memories alive and make some of your own to share.
Thank you for watching and sharing your beautiful story.;-))