Hi there lovely readers!

I’ve just had to move my site www.countrywoodsmoke.com to a new host as I had outgrown the previous one.

Sadly I have been unable to move your details over, so if you wish to continue receiving my posts directly please head to the site to register again.

I promise it will be worth it, the new site looks ace, and there will be even more recipes and mouth watering photos.

Cheers

Marcus

Lardo with Walnut Pesto

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Lardo…..hasn’t got the healthiest ring about it has it? But trust me a couple of slithers of Lardo Di Colonatta will be a little treat worth the extra calories.

Lardo is the cured pork back fat, that has been rubbed with with herbs and then cured. The Lardo is incredibly creamy and slightly sweet with a lovely subtle porkiness. I sliced off wafer thin slithers, and placed them on a slice of toasted sourdough.

I then laced with a drizzle of Walnut Pesto, to make this blitz up a handful of walnuts, a sprig of flat leaf parsley, a dribble of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper. Blitz this in a spice grinder or similar until a coarse consistency is reached.

Plum Teriyaki Glazed Venison

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I love this time of year, the whole palate of the seasons changes, and I get very excited of the possibilities of cooking with game once again.

Venison seems to really thrive when teamed up with fruity style sauces, so I marinated this stunning venison strip loin for a couple of hours in a marinade made from 1tbsp plum conserve, 1 tbsp teriyaki marinade and half a teaspoon of dried chilli flakes.

I seared in a medium hot frying pan with a little wok oil, and cooked both sides caramelising the glaze, 3/4 mins a side was perfect for this inch thick steak to be served perectly pink inside.

I rested the venison and then served in slices on white rice with the resting juices poured over. A simple chinese cabbage sake pickle went well with it, as did a little dry sake to wash it down.

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Dirty Steak Video…Redux

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One of my first attempts at a video for you guys was an attempt at filming me cooking my “Dirty” Steaks.

So I wanted to share my latest attempts with you, and let you into the secrets of down dirty way I cook them….

Enjoy!

Pitmans Farm Butchery Course

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I’m very fortunate to have a wonderful butcher on my doorstep, who I count as a friend, Steve and Joyce Greenslade at Pitmans Farm, produce some stunning rare breed meats, including the recently awarded Taste of The West Gold for their Devon Rose Veal.

They hold Butchery and Pig Keeping courses, and I have been able to spend time with Steve learning butchery skills, he’s a true star who is able to share the inner secrets of butchery, and how to get the best out of each cut, he is a true mine of information, but has a great way to make you feel relaxed.

A course would make an ideal present for someone wanting to learn traditional artisan butchery skills.

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The Crab Shack – Teignmouth

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I’m a huge fan of crab, for me it is a real luxury that is difficult to beat, when I have a choice of something special to eat for a birthday or Fathers Day treat, I will always go for crab sandwich and chips by the seaside.

One place that I’ve wanted to visit for quite a while is The Crab Shack on the beach at Teignmouth in sunny Devon. We arranged to meet some special friends for a lovely meal there, and to say I was excited would be an understatement.

There was a wonderful selection of platters that I was tempted by, but in the end I went for a platter of River Teign oysters which were stunningly good, a real hit of sea, and followed with a bucket of garlic butter smothered roasted crab claws and chips which were perfect.

A real welcoming place, the staff were excellent, the food wonderful, and we left very content, well worth a visit, but book ahead.

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Giving something back

foodreaderawardsyeothisweekHello my lovely readers, I’m grateful for all the support and feedback I get from you all when I share my recipes and pictures, but occasionally I ask for you to give something back, and the time has come around once more for the Food Magazine Reader Awards 2014.

I would be incredibly grateful if you have enjoyed what I do, if you could take a moment to nominate my blog CountryWoodSmoke.com in the Food Blogger category. There are some other great categories in the awards with some great businesses, chefs that deserve our support.

The initial stage is to be nominated, and then the finalists will be named and can be voted for. Please follow the link below to vote

Vote Here

I’m up against some stiff competition this year, and so would really value your support.

Thanks

Marcus

P.S. if it helps you to decide to vote here’s a subtle reminder of what I do😉

dirtyribeye5

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Running Buffet

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The Knight of the Round Table

Musings and recipes from my kitchen to yours

Jack Knight Cooks

From My Kitchen to Yours

Whisked Away Bakery

Blue sky baking

BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

Bathrooms, Kitchens and Bedrooms

Devon based bathroom installations

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

Cornelius Veakins

Outdoor BBQ Chef

CountryWoodSmoke

British BBQ- Cooking outdoors whatever the weather

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

GourmetGloucestershireGirl

An exploration of all things foodie in Gloucestershire!

Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

The Knight of the Round Table

Musings and recipes from my kitchen to yours