- Location
- Birmingham
Food Crete 2025
- Thread starter Ian Russell
- Start date
- Location
- London
All this sausage talk got me to go hunting in The Hague and I found a brilliant Greek deli on the edge of the city which has a big range of stuff you couldn’t usually find outside of Greece. I got some slightly smoked pork sausages with leek which we did on the barbecue earlier. Very good but not in the same style as the ones I had on Crete - I thought that a semi smoked style might be quite similar but the more I think about it the more I’m convinced the great ones on Crete were mostly beef.
Where we did succeed on the Cretan front was with barley rusks and Mizithra cheese, which are key components in the classic Cretan salad (Dakos).
PS. Amusingly I discovered that the Dutch ‘speklap’ cut of pork (to the left of the sausages) is almost identical to what the Greeks call pancetta.
Where we did succeed on the Cretan front was with barley rusks and Mizithra cheese, which are key components in the classic Cretan salad (Dakos).
PS. Amusingly I discovered that the Dutch ‘speklap’ cut of pork (to the left of the sausages) is almost identical to what the Greeks call pancetta.
- Location
- Deep South of Cambridgeshire
Mmm. Now I'm hungry again.... I wonder what these would be like? Organic Cretan Sausages with Cumin and Vinegar 400g
- Location
- London
Try them and let us know! The addition of vinegar is interesting, not sure I've knowingly had that before.
- Location
- Potton, Beds
Curious about the leeks roasting in the coals, David - I’ve occasionally grilled leeks halved lengthways but not seen that approach before. Just peel outer layer after roasting I presume?
- Location
- Deep South of Cambridgeshire
Acme fire cult do this.
- Location
- London
Yes that’s right, we stole the idea from a restaurant called The Parakeet which does this and I see from Alex’s post they aren’t alone! This is the first time we’ve done it but it seemed to work well, you lose the first two or three layers to the charring but what’s left inside is very tender. I suspect ideally you want to throw them on as the coals are starting to cool a little but I messed up yesterday and had to add more charcoal so these took more of a charring than I intended!
- Location
- Crypto Palace
- Location
- Crypto Palace
- Location
- Crypto Palace
- Location
- Crypto Palace
Botanical gardens
- Location
- Crypto Palace
From Dourakis winery
- Location
- London
- Location
- Crypto Palace
- Location
- Crypto Palace
WiFi really bad here, so problems uploading stuff...
- Location
- Birmingham
I trust it lived up to my hyperbole?
- Location
- Crypto Palace
We have tasted something similar in Hong Kong of all places. Lap Chung is made from cured ham marinated in wine, soy sauce and sugar and spices. This produces a hard sausage very strong in flavour.
- Location
- Birmingham
so are we any the wiser to what is in this sausage?
- Location
- Crypto Palace
My wife dissected it and we think it contained a pink coloured cured ham or bacon with chunks of fat and some sesame seed bread. There was other meat, light in colour, of unknown origin. Definitely thyme as one of the herbs. The outer skin was very dark so it might have been soaked in red wine and air dried.
- Location
- London
Smoked, presumably?
- Location
- Crypto Palace
Possibly. What do you think Ian ?
- Location
- Crypto Palace
- Location
- Crypto Palace
I don't normally do this, but I broke off eating a lamb from the wood oven, to show you guys. I say it every year, but this was the best tasting lamb ever. The guy a few tables away (it's still dead quiet here) was shaking his head in disbelief.
- Location
- Birmingham
Not entirely sure but maybe? If so, are some ingredients smoked first then incorporated with fresh fat? Is the whole sausage smoked then warmed in the oven to serve? My original guess was a blend of ingredients and in fantasy whatever he had left over from hunting mixed with pork fat