Pear, Perry and Star Anise

[quietwatersfarm]

If you fancy something sweet and tasty this summer give these a whirl.

Based on a lovely meal I had at Rocksalt a while ago, I tried to just cram everything on that plate into a casing, it worked out quite well.
1.5kg shoulder or similar (about 80/20)
70ml perry
15ml good live cider vinegar
4 large firm pears peeled, cored and quartered
2 whole heads of garlic
3 sticks cinnamon
4 star anise
2 Bay leaves
4.2g Fresh ground Black Pepper
17.5g Sea salt
50g Local honey

bang everything other than the meat in a pan and heat together, fully dissolve salt & Honey and ensure pears have softened right up, then cool and remove bits and bobs before blitzing to what will be a very loose pulp.

Mix this with the ground meat, fat and about 120g rusk.

Stuff and enjoy a delicious summery, sticky sweet banger on the BBQ!

[DanMcG]

That sounds very interesting, could you translate Perry

[quietwatersfarm]

Hi Dan,
Its Pear Cider

BTW everyone important typos above due to forgetting to scale some stuff down!

Make that:
17.5g Sea salt
4.2g Black pepper

otherwise it wont taste very nice at all!!!!

[wheels]

I've amended the original for you.

Phil

[quietwatersfarm]

many thanks all powerful one

[wheels]

I wish!

[quietwatersfarm]

oh for goodness sake...I should give up on maths in a hurry.

Phil can you knock a zero off the Perry and vinegar too!

what a cock up

[wheels]

Never mind, we all have days like that!

Phil