Wild boar with Olives and Herbs:
Words flowed from my mouth as if it wasn’t me talking. I even surprised myself!
Let me set the scene…
Day 15 of the school holidays. Basic tasks to leave the house are taking forever and a usual 20 min round trip to the mall takes 3 times longer due to traffic before we even arrive at the park.
The sun had decided to come out properly for the first time all holidays and there were wall to wall cars flanking the park, not a space in sight. Except for one. I locked in.
With traffic stacked behind me, I did the due diligence of indicating whilst parallel with the space, wacked on my hazards and then drove ahead of the space before starting the reverse park.
You know what happened next.
The car behind pulls up too close leaving me no space. I had clocked this was a learner driver but I’d hoped this would be a learning opportunity (unless they were on their test!) But I was not letting this space go.
It was going to be tight but I started my reverse, at which the car behind beeped in panic. I was within a foot of the learner cars front end. I felt confident and undeterred. The pressure was on! I glided into the space, without parking sensors I hasten to add; I made it into the space first go. (PHEW!)
And here is where it happened.
It was almost as if I was outside of my body observing what was happening. My initial thought was of annoyance at the lack of reading the situation from behind and in my head, the raging me said some bitter, angry “FFS, give me some more space next time.” Bit harsh though, considering it was a learner driver!
But the reality of the situation was that my heart was rather pleased with myself at nailing the manoeuvre and I heard my sassy self-say…
“Now that’s how you reverse park.”
Being a warm day, both of us had our windows open and I had that grounding moment of OMG I just said that out loud AND she heard me. I was met with…
“Well done. PASS.” Touche.
As this experience came back to mind last night (I had forgotten about it and hadn’t even told my husband) I thought about posting it and wondered what the greater learning of it all was.
In my efforts of evolving and raising my awareness being in the position of the observer is something I am making strides towards. It’s easy day to day to get caught up in the drama and to be the feeling (I feel upset) rather than to observe or notice the feeling (I notice I’m feeling upset).
I find when I am in the place of observing my behaviour and noticing how I feel this creates space for other things. To be objective, more heart centred and listen to what lies within. A life where we notice how we feel and observe our actions and responses can only help us understand what lies within even more and enable us to give ourselves what we need.
I am fast learning that it’s nobody else’s job other than my own to speak and find what I need and not expect those around me to be mind readers! There is also something somewhat empowering about finding and following what is true to your core and not relying on external things to fulfil a feeling inside. And breathe.
Back in February, I followed my heart to drive 2 hours to attend an Italian masterclass that I was kindly invited to by Bookings for You (Tuscan holiday specialists). I had the most fantastic day watching the Giovannini family cook their Tuscan family recipes, and I am sharing another one with you here. Wild boar! If you can’t get hold of any boar you could use venison or indeed lamb. But your local butcher will stock it at the moment!
If you would like to win an Italian hamper (right) like the one I received at the masterclass, including handmade goods from the family bakery then click through to The Fuss Free Foodie home page and follow the rafflecopter link. The competition closes on April the 15th 2018. Open to UK residents only.
Roasted Wild Boar with Olives and Herbs
- 1.5kg Wild boar haunch, bone in
- 20 sage leaves
- 5g rosemary spines, no stalk
- 5 garlic cloves, peeled
- 1 cup of pork fat, chopped into small cubes (you could use a little lard but your butcher will have it or just cover with slices of prosciutto)
- 1/2 bottle of white wine
- 2-3 handfuls of black olives
- Preheat the oven to 170degreesC Fan/190 conventional
- Roughly chop the garlic on a chopping board. Then do the same with the herbs. Bring them together to make a finer chopped mix of all 3
- Take a long pointed knife and make 20-30, 2-inch incisions all over the meat so that you can stuff the little pockets with herbs and fat
- Poke in a piece of fat and then stuff in some herbs
- When all the pockets are stuffed drizzle the top with olive oil, salt and pepper and then rub over the rest of the herbs and fat
- Place in a roasting tin, and roast in the oven for 45 minutes, uncovered
- After this time, take the boar out of the oven. Throw in the olives and pour in the wine. Put back in the oven for another 45 minutes. After this time flip the boar over and give it another 45 mins
- Take out of the oven, check it is hot through to the middle (thermometer or just with a knife) and allow the meat to rest for at least 15 mins
- I served this with a celeriac and potato dauphinoise and some Italian cabbage (cavalo nero) but you could equally serve with some roast potatoes and veg of your choice!
My favourite recipe for celeriac and potato dauphinoise is here by Jamie Oliver
If you fancy making the Giovannini family Tiramisu the day before for pudding, follow this link here
This meat is also super tasty cold with a simple salsa verde too!