Growing up in the south east of England I was spoilt with amazing produce to the south is the sea and in all other directions within a 10k radius there are farms, butchers, greengrocers and fishmongers. Of course England is the motherland of bacon we have been producing it since the Middle Ages.
When I first built my cold smoker, we were chucking everything in there, from bacon to tomatoes, flour to oil and sugar to apples, among a plethora of other ingredients just to satisfy our inquisitive minds.
Some things worked perfectly, others needed some refining, some things didn’t work and others just kind of sat there waiting for the right time to experiment further with the product.
The flour was one of said products, I had used it for a couple of applications like, dusting my chicken with it before frying to get a smokey crust, or using it to thicken soups or sauces. The main vision I had for this smoked flour was to make a French country style loaf, the pane de campaign.
As some of you may already know we did our first BMB Black Market Bacon and egg roll pop up hosted by our friends at Textbook Patisserie, John Ralley and Steven Anderson. Who we have collaborated with on other projects, and continue to do so with a very exciting "Bacon Festival" stay tuned to my social media pages to see more details.
Merry Christmas and a Happy New Year everybody, now that my schedule has quietened down a little I will tell you about my live cooking demonstration, showcasing what the great produce suppliers down at Miranda Westfield have on offer, this was on behalf of the guys at the Hospitality Establishment who do an amazing job, it is always great to work with such a professional company who have exacting standards! The demo kitchen is well stocked with great equipment from DeLonghi, Kenwood and Braun.