caul fat

caul, caul fat

meat hygiene term for the omentum and its contained fat depots.
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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.
4 pieces caul fat, size determined by length and width of roulade
LAMB BURGER: A blend of lamb and pork wrapped in caul fat, grilled and topped with feta and spicy pepper puree; served with French fries (Michael Psilakis, Anthos, NYC) 25.
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.
2 garlic cloves, finely chopped and cooked in olive oil 60g fresh white breadcrumbs 1 egg yolk 75g caul fat (lining of pig's stomach) soaked in cold water Lamb jus
Tasty little crepinettes are wrapped in pigs' caul fat.
Caul fat essentially works as a barrier to stop the meat drying out as it cooks, and a light dusting of plain our has much the same eect, so to avoid any bother, we're using this much more reasonable method.
For the monkfish loin: Caul fat, as needed 8 slices prosciutto 2 8-ounce pieces monkfish loins 1/3 cup olive oil 1 ounce butter 1 sprig thyme Salt and freshly ground white pepper to taste For the vegetables: 1/2 ounce butter 3 shallots, pooled and thinly sliced 12 ounces morel mushrooms 1 cup chicken stock 1 cup heavy cream 1 sprig thyme 12 butterhead lettuce leaves, quartered Salt and freshly ground while pepper to taste To serve: 1 quart syrah, reduced to 1 cup