I created a recipe for a chicken liver and apple parfait, after we had an unforgettable experience on Fiona and Adams family farm, Buena Vista down in Gerroa, it is just amazing how they relocated from the city to live the country life dream, on land that has been in the family for generations.
The day was focused on poultry, how to raise, care for and process chickens, there are two types "layers" and "meat birds". These Guys embodied Free Range with a passion, they rear the happiest animals, they put in huge amounts of care, love and attention into every stage of the animals life, and have the animals well being at the top of their agenda, I mean check out the view that all their animals get!!!
Our day was focused on the later! After spending the morning learning so much about what goes into the life of these birds, we were served up a delicious lunch, consisting of a beautiful chicken liver parfait, an amazing chicken salad and a delicious apple and rhubarb crumble with clotted cream!!!
The recent trip back to the UK, apart from seeing my family, was powered by my passion, in what some would describe as that holiest of meats - Bacon.
With the limited quality of bacon made available to the average Australian, they are not given the opportunity to fulfil their God given right to dine on the king of meats, prepared with centuries old technique for making traditional dry-cured, cold smoked bacon, understanding that hot days are not your best friend for cold smoking might explain this. It doesn't explain the imported pork and sped up process.
We’ll cover some of the pitfalls later, and try and come up with ways to keep the temperature and humidity down inside my own custom built chamber.