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- This is cured fish and meat. Salmon gravalax on either side of plate, white Marlin, but in the centre is Prosciutto di Tonno (ham of tuna) and cured beef below.

My recent birthday – peasant style

Preparing and cooking food as it was done for centuries by country folk.

8w ago
7.5K

I called it peasant style because I wanted to celebrate simple and clever ways country people, like farmers, fishermen etc. have treated food for centuries.

For instance, Prosciutto di Tonno (ham of tuna) was mentioned in one of the books of the great (unfortunately, late) Antonio Carluccio. He described how Mediterranean fishermen used to bury tuna (and other fish, like cod) in salt and air dry in the sun when harvest was abundant, in order to preserve it for lean times. Now, it is of course, a very expensive delicacy!

The same goes for cured meats. I cured beef fillets, similar to pastruma, but in order to make it a bit more "sophisticated", I added orange peel, lemon peel and Marc de Bourgogne.

This is all the fish and meat cut and ready to eat!

This is roasted leg of lamb, but it is another unusual way to cook it. This idea comes from rural Bordeaux, I believe. Poor people could not possibly afford venison very often, if at all. So, they came up with an idea. Let's marinate lamb in ingredients that are used for venison. Marinate lamb for 3 days, cook it slowly and see what will happen. The result is amazing.

This picture captures what my darling wife calls, "Traditional Birthday cheesecake", but cheesecake it is not. This wheel of cheese made from raw (unpasteurized) cow milk made in Foodie Paradise called Brunny Island. It's a tiny island off the Tasmanian South Coast. It takes two years to mature. This yet another great peasant tradition, i.e. from cow and into cheese making. Unfortunately, there too many rules and regulations. Hence, raw milk cheese is quite rare outside of France. Brunny Island's C2 and Udder Delights in Adelaide Hills in South Australia are the only two places in Australia, I believe, that are certified to make raw milk cheese.

I hope, you enjoyed my rant! Please tell me what you think in the comments. And remember everyone is always welcome to one of the greatest foodie places on Earth, Australia.

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