Greaves
It took me 12 years to make them for the first time. And they are so simple. The reason was, with all the temptations on all sides, I could not get a taste of those cracklings that were prepared by mine. Now I finally got it and I have to write it down for the future. By the way, my kids are crazy about them and when they see them, they see popcorn, popcorn, mom, we don't need a movie ;-)
Preparation steps
- Cut the adipose tissue into cubes and put everything in a pot that has a good bottom. Add salt, milk and a little melted fat (so that it doesn't burn until it starts to release its fat), stirring often. When they start to float in their fat and when they are finely fried, i.e. they get that nice yellow color, I put them in the potato press and squeeze them a lot i.e. I drain all the fat and they are crispy. I add a little more salt if needed, but they are tastier if they are salted properly. Store the fat in jars.
- Now I remember that at the time when mine was doing that, there was always a bit of colorful bacon, and that was the best for me. When you eat cracklings and come across pieces of meat, it's priceless and not to have a deficit on the bill ;-) This year I also added pieces with a little meat ;-) My kids were totally thrilled.
- If you didn't know the adipose tissue, you can also freeze it and when you run out of fat and you want greaves, just take them out of the deep, defrost everything according to the recipe. My father has been doing this for years (and in the summer when he runs out of fat, he only frys 3,4,5 kg and here are the cracklings and fat). I've done it twice this year and I'll do it again, because I have another tour in the freezer.
- There's no way I'm buying more fat and we're all fighting for greaves.
