Recipes

Savoury Pecorino, bacon and herb scones

3 cups self-raising flour

300mls pouring cream

200 grams grated pecorino

caraway seeds

250 gr diced Boks Bacon

Place flour in a mixing bowl with seasoning and seeds. Make a well in the centre and pour in ½ the cream. Start mixing in with your hands using a circular cut and fold method. As the flour takes the cream add some more until you have stiff bread texture. Add the cheese and Boks Bacon and fold through, don't overwork the dough.

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Chicken Liver Pate

1 kg Chicken Livers

2 diced onions

orange zest

thyme

brandy

Boks Speck, diced

Sauté onions, orange zest and thyme till soft, do not brown, reserve till later. Heat pan till hot and fry chicken livers in small batches till brown on all sides, do not overcook, reserve with the onions. Fry bacon until cooked and reserve. Deglaze pan with brandy and transfer all the ingredients to a food processor. Melt the butter and pour some into the processor. Blend till smooth, check seasoning, then transfer to small ramekins or bowls and top with melted butter then place in the fidge till set. Serve with hot buttered toast.

Salt and pepper

In a large oven dish put a layer of bacon. Season the flesh side of the duck leg well and lay skin side up on the bacon. When the dish has 1 layer cover the duck with sliced orange and thyme, then the bacon and repeat the layer again until complete.

Pour in melted duck fat and cover dish with foil to completely seal it. Bake in a slow oven, 125 - 130 for 4 hours. Take out of oven and allow to cool with the foil off. The duck will keep in the fat for a few months, when you need some, take what you need out and transfer to a cake rack on an oven tray. Roast in a hot oven for 15mins till brown and crispy, all the fat will render out, reserve the fat, it's precious! Make sure that the duck is always covered with fat, this prevents the air from spoiling the meat. Serve with a rich jus and top with some cumquat jam, on my last day on earth, please serve me this dish!

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Barilla Bay Oysters & Boks Bacon

Oysters with bred free Range Bacon & Leatherwood Honey

Take a dozen or more freshly shucked Barilla Bay Oysters

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Poached oysters on Horseback

Take a dozen or more fresh Barilla Bay Oysters and remove from the shell.
Bring to the simmer some salted water with a squeeze of lemon juice in it.
Drop the oysters into the poaching liquid for 30 seconds then plunge into some iced water to chill.
Take some plump pitted prunes and halve lengthways. Then form them into little cups around your thumb.
Place a poached oyster into the cupped prune and then wrap around with a strip of Boks Woodfire smoked Traditional cure Bacon and secure with a toothpick.
Place under a hot grill for 4 minutes till cooked.
Eat immediately with fresh lemon wedges.

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