Taking a quick break from the Fijian Funding Fun.
Why? Cus I know that many of you don't read my food blog. And I just wanted to post my latest recipe here to share with you.
Aren't I nice?
Sooooooo, here's the latest:
Dingo Dave's Delightfully Daring Delicacies presents to you...
Did you know that the humble earthworm has (by far) the highest protein content of any critter? 72% protein the are! And virtually fat free!
We are talking some seriously high quality meat here, folks.
And earthworm broth is a very traditional Chinese soup too. Very healthy.
To prepare my fried worms, you'll need to get yourself some bacon rashers with the rind on. What's that you say? Didn't I mention that fried bacon rinds LOOK like fried worms? I didn't? Oh, sorry.
Mmmmmmmm, bacon rinds... Everyone does know that when you buy a bag of "pork rinds" (loaded with so many chemicals it's amazing you're still alive) that you are buying --and then eating-- processed pork leather. You did know that, right?
Back to the recipe...
Down here in Oz virtually all the sliced bacon you buy has the rind still on. And the pieces (called rashers) are HUGE compared to wee little wussy US slices. Imagine a piece of bacon 16 to 18 inches long... drool...
But you do have to slice the rind off. Here's what that looks like:
You have to be very carefull when frying the rinds. Why? Cus they jump, spit, and sizzle. It's often referred to as "pork cracklin'" for that reason.
I find it best to fry them on the hotplate of the barby outside.
I also cut the rinds in half so they are easier to spread out. You have to make sure you spread them out otherwise they stick to each other when they cook.
To cook them, crank up your barby's hotplate burners to HIGH for a minute or two and then turn it to LOW. Arrange the pieces of rind on the hotplate so they aren't touching. Sprinkle with salt.
And then, CLOSE THE LID. It's very important otherwise when the jump around while frying they could end up everywhere except the hotplate.
Here's a pic of them about 3/4 the way done:
You can turn them if you think they need it. Most of them won't as they tend to turn themselves when popping and crackling.
Here's the finished product, sprinkled with more salt:
Mmmmmmmmmmm, tasty treat!
You can season them with whatever you'd like while frying them and afterwards. I find a nice sprinkle of hot madras curry powder after frying works nicely.