Luxor4u

We used to regularly dine at his then, little known Harvey's restaurant, when we lived in Wimbledon.
Marco was quite a character, but his food was to die for.
One only ever complained about anything, just to get him to leave his kitchen, screaming blue murder.
He rarely saw the funny side of it...but the dining room found it hilarious.

Here he is once again, ahead of most of the catering world...

https://www.dailymail.co.uk/news/articl ... acies.html

I remember eating there in its early days.

The food was superb.

The prices....out of this world.

Cooked dinner for Nick & Johnny last night, as they regaled me on their 7 weeks in Egypt.
'smoked haddock risotto, my way, oh! and syllabub apple rum & raisin.

Anyhow, Barb my 'yank neighbour phoned just now, "have you got a big pot ?
" of course pop over, I was in the middle of creating a batch of my 'stunning pizza-base sauce ,
it lasts 2 weeks..whilst quaffing some £4.55 spanish red.
She comes in washes her hands saying "I've just been up Chapel St farmers market, they gave me this
an 'uncollected order from posh Hampstead"

A bloody great pig's head!! la whaala! with whiskers, I totally cracked up!
After quite a few jokes and the head to big for the pot she chirps up "cut its' nose off"

Barb grew up on a pig farm somewhere in 'thar bib & brace backwood-boonies..
Now, you have to saw and chop ect, hard work "she gave me the nose & jaw..

Fergus, from St John's has dozens of recipes for pigs head...
I'll bet there's not one for 'pigs noses....

Ps: 'such much fun in lockdown....
"If moses supposes his noses was toes's"


'alas poor yorick"

Pss: Ramsey used to work at Harvey's, but I never saw him, I bet Marco taught him to swear...
Nothing worse than some chef swearing at you, especially in french...

Is it still fresh? How does it smell?

Baz, It was still squeaking...
Anyhow, I've been ruminating whether to go: a'la francese or Fergus's way old english..
Nosey, has been brining until today I gave him a shave, then back in the new brine avec erbs...

"short back & sides and something for the weekend sir ?

I'm favoring old english, we shall see...

This from Niall Keating:
We take one whole pig’s head and blowtorch any excess hair from the head. We then cut the head directly in half and take out the brain. The head is then brined for 24 hours in a 10% salt water brine. Once the 24 hours is up, we make a soft vegetable mirepoix – take 2 carrots, 1 onion, and 6 Granny Smith apples and chop them into large dice. This then gets sweated down, and we add 50/50 chicken stock to water.....ect ect, blah blah.... blah.

I like to experiment a bit, take my time have some fun.'
So it's gonna be....a Nosey Porkey Pâté or a terraine roulade perhaps ?.....
or perhaps not.. "What's that thing sophocles says below ?

Ps: Dead clever he was, bet he couldn't cook though, he thought a lot as well..

If life (or a pig!) thumbs his nose at you - make brawn!