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Sage and garlic required for a whole roast pig suckling dish

Use garlic and sage when roasting a whole pig

One alternative to consider for a Christmas menu with a difference is a whole roast suckling pig recipe, which incorporates culinary herbs such as garlic and sage.

Celebrity chef and author of the Beyond Nose to Tail: A Kind of British Cooking: Part II cookery book Fergus Henderson recommended this option in an article for the Guardian.

Preparation involved cooking red onions in duck fat and pouring in red wine to create a moving marmalade.

Kidneys and white bread are added to the liquid and allowed to simmer, before it is seasoned with herbs and stirred.

Next, the pig is stuffed, laid out on an oven tray and oil is rubbed on to it "as if it is Ambre Solaire on a good friend's back", after which it is cooked for several hours.

"You want a pig at the end that offers no resistance to your carving," Mr Henderson remarked.

An alternative use for a smaller roast was recently suggested by Mark Hix, who advised preparing a joint of ham to make several rounds of sandwiches in a recipe published in the Independent.

Related Products: Cracked Black Pepper, Chopped Garlic in Oil, Sage

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