So yesterday i had some wild boar defrosting and no plans of what to do with it. I remembered a dish we did at my last restaurant that used cardamom and orange and with no other ideas at the time decided to whip together a recipe. I was fighting back and forth whether to use green or black cardamom and after tasting the two in its raw state i decided to go with black. I also through in some ground ginger, white pepper, garlic, salt and some blanched orange rind in simple syrup to cut its bitterness. I used a decent amount of fat all hand cut into small cubes.
I have a lot of salami's hanging in beef middles and bung caps so i decided to do this salami in regular pork casings. The decision was also made because i'm running out of stock for the charcuterie bar and i need something that will be ready in a month hopefully. I was hesitant to use a lot of orange or cardamom because either of the two in large quantities could surely put you off. So i started this recipe on the conservative side and i will see how the flavors develop and tweak if necessary on my next batch. If all goes well i will post a recipe. My next salami will be a mole inspired salami.
No comments:
Post a Comment