Category Archives: Post Apocalyptic Cookery

Mani Style Sausage With Orange and Cumin

DSC 0042

I have always liked sausage, but I remember the day I fell in love. I was on holiday in an area called the Mani in the south of Greece. I spent hours driving to each village and exploring the traditional tower houses and the regional clan feuds…Being one of the driest areas of Greece, I felt the landscape seemed to reveal only rocks and boulders. Each etherial village magically appeared out of the rock as you approached. I was mesmerized. As dusk fell I found myself at a local seaside taverna. When the waiter asked what I wanted to eat, I requested something local to the area. His reply came in the form of a steaming plate of juicy sausages. The aroma was pungent of cumin, yet when I bit into the juicy link, I was in awe of the harmony of flavours provided by the local oranges that seemed to hang off every rocky surface. I was in love. What follows is my version of this humble village sausage…Enjoy.

What you need:

  • 2.25 kg pork shoulder diced or pre-ground
  • 40g salt
  • 6 oranges peeled and chopped into a medium dice
  • 20g ground cumin
  • 1 head of garlic minced
  • 5g ground black pepper
  • Pinch of cayenne pepper
  • 3m or 10 feet sausage casing (optional)
  • 250 ml fresh squeezed orange juice

How it’s done:

  • Combine all the ingredients in a bowl and mix well to distribute the seasonings. If grinding the meat yourself, chill until very cold.
  • Grind through desired die and chill.
  • Add the orange juice and mix until it becomes sticky.
  • Saute a small portion to taste and adjust the seasoning if desired (keep the rest refrigerated)
  • At this point you can stuff the sausages or you can form a log with plastic wrap and after it is frozen you can cut into sausage patties.

Heath signature1

Print Friendly

Let The CheeseMaking Begin

Photo 1

After three weeks of waiting, today was the day that I received my package of cheese making supplies in the mail. (What the heck…three weeks from the UK???)  So armed with new bacterial cultures (for both cool and hot environments), calcium chloride, rennet and ph indicators, I am ready to experiment with new recipes and take the world by cheese. Stay tuned for forthcoming recipes…

Heath signature1

Print Friendly

Making Mizithra

This is the perfect place to start your Post Apocalyptic cheese making adventure. Similar to ricotta, traditional Greek Mizithra is an acid and heat coagulated cheese that is easy to make and super versatile to use. Probably one of the oldest cheeses, shepherds from Cyprus, Crete and mainland Greece have been making and consuming Mizithra… continue reading

Print Friendly

Pancetta

  For me the “Holy Grail” of Post Apocalyptic Cookery and charcuterie in general is prosciutto. Yes, there are sausages that are more complex and technically difficult, but the sublime taste of prosciutto is for me meat perfection. In order to have the confidence and cooking chops to produce a consistent product one must have… continue reading

Print Friendly

Your First Brine…Ham Hocks

Hocks are not one of those food items that are sexy, popular or even generally used by themselves. But if you can get your hands on a few they are delicious and a perfect candidate for brining. Once cured they are a great addition to stews sauces and soups. Personally I like to combine the… continue reading

Print Friendly

Homemade Bacon

I thought that there was no better way to introduce you to the idea and concept of  post apocalyptic cookery than through bacon. I grew up in ranch and cattle country, eating grass fed beef all my life. But if I were trapped on a desert island and was forced to choose one type of… continue reading

Print Friendly

An introduction to Post Apocalyptic Cookery

I’m sure many are wondering what is post apocalyptic cookery? Zombies? Eating brain? Well, no and no, this whole idea was initiated during a discussion with my wife about her knitting. I, as usual was teasing her about the copious amounts of yarn floating around our house that apparently is supposed to be her “stash”. She… continue reading

Print Friendly

Ghetto Griller

There is an expression that says… “Necessity is the mother of invention and laziness is the father.” I’m not sure where the inspiration for this one came from, but as much as I love meat roasted over a charcoal fire, there is a time and a place for an easy gas operated BBQ. Especially when… continue reading

Print Friendly