Photo courtesy of

  • 2 kg Pork Shoulder
  • 1 pigs skin of around  30 x 40 cm
  • 4 Garlic cloves, peeled 
  • 1 tbs of good red wine vinegar 
  • 1/2 tsp freshly toasted and ground cumin
  • 2 tsp dry oregano 
  • 2 tsp smoked spanish paprika
  • Sea salt
  • Freshly ground black and white pepper-grind finer using pestle and mortar too.
  • 3 bay leaves
  • 4 shallots
  • 1 tbsp chile sauce



500 grms mixed chiles with seeds like habanero,scotch bonnet,birds eye etc, a good mix between hot and medium chiles is a good start.

1 head garlic,peeled

lemon peel from one lemon

orange peel from one orange

1tbsp demerara sugar

sea salt to taste

rapeseed oil

red wine vinegar

fresh oregano


Place in tray for oven the chiles seasoned with sea salt,ground black pepper,fresh oregano and rapeseed oil,mix well.

cook in oven 220 C until charred

Place roasted chiles in pot and fry with chopped garlic and aromatic peels ,for around 5 mins in medium heat.

Put heat up to max and add the sugar and vinegar-pour vinegar enough to cover about one cm above chiles,bring to boil.

Once boiled, reduce heat to minimum and cook for 30 minutes.

Let cool,blitz with blender adjust seasoning and reserve.

This sauce will be applied to pig once it is cooked.

  • Cut the Pork shoulder lengthwise in 6 strips season and  marinade with all the spices,vinegar and garlic for 24 hours in the fridge.
  •  Lay the skin flat and place in one side of the skin all the pigs meaty strips as they are when they come out of the marinade,do not pat dry or shake excess.
  • Roll the skin over the strips making sure it is really tight,squeeze hard with hands as you are rolling and then tie with string.If you have too much skin ,that it is overlapping too much, just cut it off.Same thing at the ends of the roll
  • It should resemble a rolled pork shoulder but with the strips of meat in the middle,tight and neat.
  • Season with sea salt and pepper and rub allover with rapeseed oil.
  • Place the pork shoulder roll inside a cooking plastic bag adding 3 bay leafs and 2 tbsp rapeseed oil,garlic clove and 4 chunky sliced shallots.eliminate all air and close tight.Place this bag inside a pressure cooker with enough water to cover bag and cook at medium heat for 1 1/2 hours.
  • Take off fire and let cool down in pot,once is cold,take bag with the pig out and put in fridge until all the juice is transformed into jelly.About 12 hours is a good time or overnight.
  • Once the jelly is hard, take out of bag and clean off all the jelly from the pig.
  • Rub all over the chile sauce to your liking and leave to marinade at least 12 hours before serving.
  • cut slices around 2.5 or two slices per person will do.Accompany with a nice tomato salsa,pickled onions and green leaves,artisan bread and a good beer !
  • you can also place a little pot of the chile sauce for extra heat.
  • Variation  : pan fry or grill the slices and serve with mash potatos and pickled hot cabbage,hot as in heat,like a shukrut.

ENJOY !!!!


Wednesday, 15th May, 2013

The Ethicurean Cookbook


So this w

So this week we’re devoting our blog posts to The Ethicurean Cookbook: Recipes, Foods and Spirituous Liquors, From Our Bounteous Walled Garden In The Several Seasons of The Year. A cookbook birthed from the practices and principles of The Ethicurean restaurant and written by the four people who run it: Matthew Pennington, Iain Pennington, Paûla Zarate and Jack Adair Bevan.

The Ethicurean Cookbook is a gorgeous recreation of a year in the life of The Ethicurean, near Bristol, England, which runs a seasonal menu from local foods. Its Spring, Summer, Autumn and Winter chapters highlight what’s growing locally to the restaurant, so recipes are as diverse and enchanting as Elderflower and Lavender Marshmallows and Spiced Ginger Beer in Summer to Sea Robin with Fennel Butter Sauce and Herbed Pink Firs and Milk Stout and Chocolate Steamed Pudding in Winter.

We asked four of our food loving friends to take on a recipe each and report back. We tried to stay seasonal ourselves and kept to recipes from the book’s Spring chapter.

Here’s how our first recipe challenger got on.

Claudia is a cook, a local food champion, and lives in Scotland.

She chose The Ethicurean’s ‘Smoked Roe Deer Loin with Wild Rocket, Clamped Carrots, Honeyed Walnuts and Wood Sorrel’.

A real preparation recipe with cooking challenges such as curing, pickling and smoking, but Claudia, likes adventures in food, and was more than up for the task…

Making this recipe was a total delight. We sourced our ingredients from the best producers and suppliers. We got Roe deer from Ochil Foods, micro sorrel from micro herbs specialist Scotherbs, edible flowers and micro rocket from Westlands, and the oak from La Favorita, a pizza place in Leith, where they cook their pizzas in clay ovens.

“We made the rub for the loin and marinated it for 5 days, after we washed it with cold water, patted it dry and hung for 17 hours. The loin transformed into a dark and dry loin with a fantastic smell. Then it was smoked as suggested in the recipe, let to cool and thinly sliced.

The carrots where chopped and pickled in white balsamic, and the walnuts where peeled and candied in muscovado sugar with sea salt and lemon juice. We made a dressing for this salad with walnuts, wild rocket, sea salt, extra virgin olive oil and lemon juice. The combination of flavours and textures together was really amazing. You get hints of aniseed, smoke, spices and zingy notes from the sorrel and rocket pesto. The micro herbs add concentrated and deep notes of flavour.

“This is a dish that will definitely make a fantastic starter!”

Many thanks to Claudia for her hours of recipe making magic, to the brilliant suppliers for sharing their produce, and to the Ethicurean for the recipe! 

New recipe, new challenger tomorrow, as we make our second ‘dip and do’ into the wonderful world of The Ethicurean cookbook…

Claudia’s food blog and twitter @JustLoveFood and check out her eggcellent EGG Award project to support local egg farmers and producers

The food and wood for the recipe were sourced from Ochil Foods@ochilfoods, the micro-sorrel from Scotherbs @Scotherbs, the edible flowers and micro-rocket from Westlands @WestLandsWow, and the oak from La Favorita

Take a look around The Ethicurean with us

To buy The Ethicurean Cookbook published by Ebury go to an independent bookstore

To eat at The Ethicurean

To chat to The Ethicurean on twitter @TheEthicurean, @ChefMPennington, @IainPennington, @JackABevan

To chat to us on twitter @foodtravelco






Egg Award 2013 trophy

egg award 2013 cup in progress

Egg Award 2013 Winner @gansoIberico displaying their Goose Eggs at #millesimemadrid2013

egg award trophy2013 Thank you to all who participated in the Egg award 2013 ! Click on the link above to see the winning recipes and their fabulous prizes !

The Egg Award 2013 has become an international community project for the community and by the community,a place to share and exchange through an egg recipe that encourages the use of local eggs.

Its objective is to support and promote our local Egg farmers and producers and to highlight the difference in taste between Fresh,Country,Free Range and Organic eggs sourced directly from the grower as opposed to supermarket eggs.Sourcing local produce and knowing about provenance is important today and it does not cost more,as some might think.

It all started when we got a twitter message from @Croftorganiceggs , inviting us to meet up for coffee and discuss how we could help them sell their eggs in Edinburgh.

Obviously ,we are not a PR company or food supplier,but part of our ethos is about giving something back to the community.,so we agreed to meet,met had a chat about eggs and about their Farm and their ethos as farmers.

We came up with an idea of creating a competition that would encourage people to buy eggs locally,and the Egg Award 2013 was born.

Through  twitter, we made contact with our friends and others,and invited them to support and participate,and they all agreed and put forward some ideas to make this happen.

We also invited  @Fruitbatwalton to become the Egg Award internet Organizer/ Promoter,something he has done  exceptionally ,well because he is a really cool Jack Russell.

So the team for the egg Award 2013 was created,including Top Chefs who submitted cool egg recipes and Food critics.

as well as having the support of various companies and Artists who donated the prizes freely.


This project has now taken flight and it is all due to the freely donated time and effort from people that really care to make this a better place to live and eat.

It is fun and open to anyone who loves cooking,and we are getting entries from all over.It has also opened a space to exchange,promote,have a laugh and talk about eggs.

And it is Free !

So if you feel like joining in,please do,we are having a lot of funSapone pollo holiday at beach (1)Thanks to all and for all



We would like to invite you to participate in the EGG Award 2013, a community project to freely support local egg farmers and producers,through an egg recipe.

It is open to all who love to cook and further details can be found in the link above.


We are going to have lots of fun !Image

This is Sapone,my sisters chicken( he is now a big Hen that lays eggs everywhere !),on holiday on the beach…a true free and happy chicken 

Rosemary &Olive oil soft rolls

This rolls are a modified bread recipe that inspires in the Chilean pan Amasado and the Mapuche bread Tortillas de rescoldo cooked in ashes and sand.

Usually it is made using lard instead of olive oil and butter,and instead of rosemary ,it has pork crackling added to it.

It is also baked inside a very hot clay oven.


560g strong white bread flour

300ml tepid water

2 big glugs olive oil of your liking

3tbsp butter

3 pinch of fine sea salt

bunch of rosemary,chopped(2tbsp)

7 oz dry fast action yeast ( one sachet)

1 tsb caster sugar


Put flour in big bowl,add salt and mix

Put yeast with sugar in the 300 ml tepid water,and leave to activate for 15 minutes,or until frothy.

Heat up olive oil to warm  and then add the butter,take off heat and let the bitter melt,swirl the pan until fully disolved.

Make a well in the flour inside the bowl and add the tepid water with the yeast and then the butter&olive oil mix and the chopped rosemary.

Mix well with wooden spoon until it forms a ball coming that does not stick in the bowl.

Knead a bit in the bowl by softly punching and turning until you have a ball of dough and there is no dry flour left in the bowl.

Take the dough out of bowl and place on a lightly floured surface,knead for 10 minutes until smooth and shiny.

Place dough back into bowl that you have lightly oiled,and also lightly oil the top of the ball of dough.

Leave to rise for 1hour in a warm place covered with a clean tea towel.

After it has doubled in size,take out of bowl and knock back,meaning knead again until the dough makes a noise like pumping,this will be like 10 more minutes.

Then form a roll, like a long sausage roll, and cut in ten pieces.

Knead individually each piece of dough until it forms a perfectly smooth ball.

Using a rolling pin,roll the balls flat in rounded shapes of about 1/2 cm high and make three indentations with a fork on the surface ( this will allow steam to be released).

Leave to rise again for 10 to 15 minutes covered with a tea towel.

Heat up your oven to  220 C

Place the breads on top of a tray in the middle of oven and bake for around 40 to 45 minutes,until golden and the sides a bit darker and sound hollow when tapped in the bottom

Take out and let rest covered with a clean teatowel until warm.

eat !

You can also keep this bread for 3 days and eat toasted in the morning for breakfast.

I really wish that you will love this bread because it is delicious…nom…nom

Will be posting a photo next time I make some moreImage

This is our participating recipe for the #nohorsemeat recipe book by The Fife Diet,we hope you like it,very simple and great combination of flavours,unusual but yummy

@Justlovefood ,February 17, 2013 at 00:46

#nonhorsemeat recipe for 4 under a £5 locally sourced in Leith

Cold Ox Liver &Artichokes &Wild Garlic Bulbs Salad for March


Ox liver,trimmed – You can get this ox liver from Andersons Butchers in Leith,the offal comes in every Thursday,but you can always order it in advance.
price £1.50 for a Kilo

1 or 2 Big Green Globe Artichoke
Artichokes are at their peak season In March,you can still get them all year round though.Ask your local veggie supplier , a good bet is Tattie Shaws on Leith Walk.
If you have a friend with an allotment you could always ask for one or barter
price £1 to £1,50 each max

Leafy seasonal greens,it could be anything from baby Spinach,Kale,Cabbages,Watercress, rocket as long as it is shredded finely and eaten raw.
And do not worry if the greens are too crunchy,once you have tossed them into the dressing they will become softer and nicer to eat.
price £1 for a bunch or unit

Wild Garlic bulbs
You can get this from the water of Leith making sure that you pick in various places to allow them to grow.
price £ 0 for 100 grams

For the Marinade
A good Cold pressed Rapeseed oil 120ml
A vintage Balsamic or a Vinegar of your choice 40ml
White wine vinegar 20ml
Sea salt to taste
Freshly ground black pepper to taste
Toasted sesame oil
Fennel seeds crushed&toasted a bit , a spoonful
Fresh chopped parsley ,like half a bunch
In a Bowl mix all the ingredients above and reserve.

Breadcrumbs,you can do this from stale bread by cooking in oven to toast and then blend in blender

Cooking Instructions

Heat a pan to smoking, add a gulp of rapeseed oil ,swirl pan and pan fry the livers for about 1 minute each side,turn and season with salt and pepper.
Ideally you want to cook them medium rare,but you can cook them rare or super cooked,it is personal taste.
The more you cook liver, the tougher it will become.
Leave to rest in a tray.

Boil water in a pot with salt, half a lemon and a splash of white vinegar .When boiling add your artichokes in,cook for about 15 minutes, you want them still crunchy.
Take out,drain in a colander and add to bowl with iced water to refresh and stop the cooking process and keep the green nice colour.

With a spoon take the artichoke meat from the tip of the leaves and reserve.
Mix this meat with the breadcrumbs,sea salt a dash of oil some chopped wild garlic green tops and pan fry till golden.(this will intensify the Artichoke flavour).
Clean the artichoke hearts / Bottoms from the little spiny leaves in the center ,slice and marinade for 30 minutes.(you want to get around 6 slices per heart).

Wild Garlic Bulbs
Clean and wash from soil,place in baking tray with sea salt a bit of oil and bake until soft.and a bit charred take out reserve.
I f you want them more crunchy and pungent, just blowtorch until charred.

To serve

Slice the livers in fine strips
Mix your greens with the marinade

In a deep bowl add your dressed greens,the artichoke slices,the roasted wild garlic bulbs and the Liver, sprinkle the artichoke crumble

Serve with a nice Artisan bread and a good craft beer of your choice

Enjoy !Image