caul fat

caul, caul fat

meat hygiene term for the omentum and its contained fat depots.
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But it's the lowest grade caul fat, surrounding organs, which renders into lard.
In taking over the length, breadth and height of the church, the installation utilises her appropriation of unusual materials, in this case pigs' caul fat.
TOM KERRIDGE'S SCRUMPY AND APPLE PULLED PORK PIE WITH CLOTTED CREAM MASH (serves 6) INGREDIENTS 1 onion, diced 550ml dry cider 3 Granny Smith apples, peeled and diced 1tsp English mustard 200ml chicken stock 400g pulled pork (follow Perfect Pulled Pork recipe to prepare this) 1tbsp brown sauce 1tsp sage 2tbsp chopped dried apple 200g caul fat (available from the butcher) For the pastry: 125g wholemeal flour 125g bread flour 50g semolina Pinch of mustard powder 90ml water 75g lard Egg yolks to glaze 1tsp picked thyme Pinch of sea salt For the clotted cream mash: 100g double cream 30g butter 300g dry mashed potatoes Salt and white pepper 100g clotted cream METHOD FRY the onion until soft, then add the cider, all the apples, mustard and stock.
uk/campaigns/pulled-pork-tom-kerridge TOM KERRIDGE'S SCRUMPY AND APPLE PULLED PORK PIE WITH CLOTTED CREAM MASH (serves 6) INGREDIENTS 1 onion, diced 550ml dry cider 3 Granny Smith apples, peeled and diced 1tsp English mustard 200ml chicken stock 400g pulled pork (follow Perfect Pulled Pork recipe to prepare this) 1tbsp brown sauce 1tsp sage 2tbsp chopped dried apple 200g caul fat (available from the butcher) For the pastry: 125g wholemeal flour 125g bread flour 50g semolina Pinch of mustard powder 90ml water 75g lard Egg yolks to glaze 1tsp picked thyme Pinch of sea salt For the clotted cream mash: 100g double cream 30g butter 300g dry mashed potatoes S l d hi Salt and white pepper 100g clotted cream METHOD FRY the onion until soft, then add the cider, all the apples, mustard and stock.
uk/campaigns/pulled-pork-tom-kerridge INGREDIENTS 1 onion, diced 550ml dry cider 3 Granny Smith apples, peeled and diced 1tsp English mustard 200ml chicken stock 400g pulled pork (follow Perfect Pulled Pork recipe to prepare this) 1tbsp brown sauce 1tsp sage 2tbsp chopped dried apple 200g caul fat (available from the butcher) For the pastry: 125g wholemeal flour 125g bread flour 50g semolina Pinch of mustard powder 90ml water 75g lard Egg yolks to glaze 1tsp picked thyme Pinch of sea salt For the clotted cream mash: 100g double cream 30g butter 300g dry mashed potatoes METHOD FRY the onion until soft, then add the cider, all the apples, mustard and stock.
On the day of slaughter itself you have to collect the blood to make black puddings, then use the heart, liver, kidney and caul fat the next day when they're at their freshest in order to make faggots.
I was fascinated by the hard white purse of the stomach, the neat coils of intestines, lacy caul fat, the still-bright heart" (10).
4 pieces caul fat, size determined by length and width of roulade
Alex serves his ostrich barded in caul fat and basil with mushroom duxelle (whatever that all means?
She looks at duck fat, caul fat, lard, bacon, ghee, suet, schmaltz, cracklings and all those other yummy bits that Americans are so squeamish about but love to eat.
His version also includes pine nuts and myrtle berries, and he recommends wrapping each ball in caul fat before frying to keep things together.
You [bring near] the shoulder, caul fat, and roasted meat.