Wild Boar-thday Menu

22 June 2008

Wild Boar Chops
Sillfield Farm Wild Boar, garlic-rosemary marinade, apple gravy

Sauteed Spinach
farmer’s market spinach, extra garlic

Roasted Potatoes
charlotte new potatoes, garlic, rosemary, thyme flavoring

Summer Fruit Crumble
organic box fruit, oat butter crumble

Wild Boar Chops
We went to Borough Market yesterday (the Jubilee line is out this weekend, so we went by boat, how exciting!) and were unable to resist the lure of the Sillfield Farm stall with it’s promises of wild boar and heirloom breeds of pig. We bought two wild boar chops. Seemed like a good way to celebrate the 2nd birthday of this page and the just over 2nd anniversary of us moving in together. I looked around for a recipe and found the most promising in the Joy of Cooking. I marinated the 2 chops for about 2 hours in:

  • juice and zest of one lemon
  • 2 T olive oil
  • handful of fresh rosemary, chopped
  • 2 cloves of garlic, chopped
  • 1 t Dijon mustard

The weather was too windy for grilling, so I pan-fried them instead. I used a very hot cast iron pan and seared them on both sides, then cooked for another 5 minutes on medium low heat, covered. When they finished cooking, there was some nice bits stuck to the bottom of the pan. I made a quick pan sauce with a splash of white wine and some apple juice.

Sauteed Spinach
Take a bunch of spinach, rinse it a bit, and steam it for about 5 minutes. Rinse it thoroughly in cold water and drain. Heat oil very hot in a wok and throw in 3 or 4 cloves of garlic, thinly sliced. When the garlic is golden-brown, add the spinach. Toss spinach for a couple of minutes until warmed through.


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