(serves 12)
2 cups yellow cornmeal (or polenta)
1 cup plain flour
1/3 cup sugar
1 tbsp baking powder
1/2 tbsp baking soda
1 tsp dried sage
1 tsp dried marjoram (I used 1 tbsp fresh chopped)
1 tsp fresh ground pepper
1/2 cup butter, chilled, cut into 1/2 pieces
1 1/2 cup buttermilk
3 eggs
Mix all dry ingredients in food processor. Cut in the butter by turning on processor and adding butter pieces one at a time, letting them incorporate themselves into the dry ingredients. In a large bowl, whisk together buttermilk and eggs. Add dry mixture to wet and mix well. Turn into a buttered 9x9 dish and bake at 400F for 30 minutes.
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Cured Fillet of Beef
(serves 6–8, with other ingredients, as a salad)
good chunk — maybe 700 grams/ 1 1/2 lb - fillet of beef, PERFECTLY trimmed of all fat and sinew and membrane
60% salt to 40% sugar, enough to cover and surround the fillet — perhaps 2 cups total mixture
8 sprigs rosemary
plenty of fresh ground pepper
Place 4 of the rosemary sprigs on the bottom of a plastic container that will easily hold your fillet. Generously cover the bottom of the container with the salt/sugar mixture, then place the fillet on top and pour in the rest of the salt/sugar mixture to cover and surround the fillet. Place the last 4 leaves of rosemary into the top of the salt/sugar mixture, and cover the container.
Leave in the fridge for 3 days. You will be amazed! The salt/sugar has MELTED, the fillet has shrunk dramatically and darkened, and stiffened. Have a look.
Take the fillet out of the curing liquid and wash it well with cold water, then dry with a clean cloth. Rub more fresh black pepper all over the fillet.
Now for…
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