Sunday, April 29, 2007

Piggy I

The pig is dried inside and out and rubbed inside with a mixture of ground cumin, a little less ground coriander, even less ground fennel seed and some Maldon salt. And a pinch of cayenne pepper.Half of the spices are mixed to a paste with 30 - 40 grams of butter.
The pig is stuffed with a pilaf of rice and wild rice - with shallots, fennel, finely chopped ginger and garlic, salt, pepper and another pinch of cayenne pepper. The belly is lined with Thai basel and lemon grass before sewing the whole thing together.
After a rubdown with the spice paste, the pig is ready for the barbecue. A ball of tin foil keeps the mouth open while it cooks, so there's room for a (small) apple later on.


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