Category Archives: pork

Haggis Scotch egg (Makes: 6 Preparation time: 30/45 minutes)

Scotch eggs have definitely been on the brain this weekend.  In honour of the Joneses being in town I thought I would try out a new recipe on them.  So this morning I knocked up some Scotch eggs for lunch.

I have to be honest it didn’t go entirely to plan!  Having successfully soft boiled the eggs  I then proceeded to ruin 6 of them whilst peeling off the shells. I don’t know if I was being particularly heavy handed or if the eggs weren’t as fresh as normal but whatever it was I ended up with a lot of yolk on my hands and had a minor sense of humour failure.  Fortunately for me my housemate came to the rescue and not only picked up some more eggs but ended up peeling the little devils for me.

Today’s Scotch eggs were made using both duck and chicken eggs and they were both equally as good as each other.  The only slight plus in favour of the duck eggs  they proved to be slightly more robust when it came to peeling and were the only two eggs that I actually managed to peel successfully.

For the meaty shell I used a combination of sausage meat and haggis, which helped the haggis to become more malleable for shaping around the egg whilst retaining its earthy beautifully seasoned flavour!  I am pleased to report after the initial egg peeling disaster all of the Scotch eggs once deep fried had retained their runny yolk – WIN!!!

Now then I have to stress that the even though I had what can only be described as an utter fail this morning – this was highly unusual!  Please do not let this put you off making  these little beauties as it really is very straightforward!  Enjoy.

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Pork belly with cranberry glaze (Serves: 3/4 – Preparation time: 2-2.5hrs)

I am going through a phase of trying to use up leftovers and empty my freezer which is no mean feat.  As a family we are notorious for hunting down a bargain and raiding the reduced aisle for tasty goodies. In fact there have been several occasions of late where certain members of the family have  bragged about stocking up their freezer with organic meat that has been reduced to quite frankly a silly price.

So why pork belly and cranberry I hear you ask, well quite simply a month or so ago I picked up a decent piece of belly pork that had been reduced and it has been sitting in the freezer waiting to be used along with half a bag of frozen cranberries that I bought for Christmas.  In the interests of trying to be somewhat more frugal this month I decided to knock to together Sunday lunch using up these ‘scraps’ and I have to say that I was very pleased with the outcome!  A beautifully tender piece of pork, crackling, topped with a sticky sharp cranberry sauce – YUM!

Now, whilst I made my cranberry sauce, if you are looking to cheat then just use shop bought cranberry sauce.  In all seriousness there isn’t much to this recipe so do give it try, if you don’t make the cranberry sauce then there are really only two steps – how much more simple can you get?! Enjoy.

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Mini pork and cranberry pies (Makes: 36 – Preparation time: 1.5-2hrs)

Christmas is well and truly on its way with Christmas parties happening left, right and centre!  Lately I have been making a lot of mince pies and whilst I like them I have to admit I am more of a savoury person, so last weekend I decided to try out a new recipe more in line with an open topped pork pie.

 I have to give credit to Cockburns of Bedale who are the real inspiration for this recipe – for many years when I visited my eldest brother up in Yorkshire we would go to this butchers early on a Saturday morning to buy their open topped pork pies still warm from the oven for lunch (that is if they lasted that long…).  If you are ever on the on the A1 heading through Yorkshire, I highly recommend that you make a little detour via Bedale and visit this butchers to try one of their pies, I promise you will not regret it!

 Whilst the pies have similarities to a pork pie they are not made using hot water crust pastry. Instead this pie recipe uses a shortcrust pastry made with beef suet, the pastry case is then filled with spiced pork meat and topped with homemade cranberry sauce – delicious savoury sweet goodness!  The pies make great canapes at a drinks party as they are surprisingly light but absolutely moreish.

 The recipe below does have a lot of steps, however if time is not on your side and you need a quicker option, then simply follow the cheat options below.

 Cheats option / time saver:

  • Use shop bought pastry.
  • Replace the pork mixture with some festive flavoured sausages instead and simply remove the meat from the skins.
  • Use shop bought cranberry sauce preferably containing whole berries.

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Tartiflette (Serves: 3/4 – Preparation time: less than 1hr)

Molten cheese oozing between layers of potatoes and smoky crispy bacon pieces – do I really need to say any more?  As I write this recipe I am sorely tempted to sneak out to the shops an buy another Reblochon as I adore this recipe (my waistline less so…)

 If you like cheese, but haven’t tried Reblochon before I implore you to try this Tartiflette recipe. However be warned this little number is not for the faint-hearted.  It incredibly rich and will require you to have worked up an appetite, or to have a lazy afternoon ahead of you so that you may quietly slip into what I like to consider a ‘food coma’ (an afternoon of dozing in front of a fire).

Reblochon is an unpasteurised mountain cheese that comes from the Haute-Savoie in France – it has a soft rind that you can eat and a gooey middle.  It has quite a strong smell so if you aren’t cooking with it straight away I would keep it in a Tupperware box in the fridge.  That being said its taste is surprisingly delicate and nutty which matched with the waxy buttery potatoes and the saltiness of the lardons is absolutely scrummy.  Definitely one to try this winter – Bon Appétit!

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Pulled Pork (Serves: 6/8 – Preparation time: +8hrs)

I’m back to cooking low and slow – as I’ve mentioned before it is a very simple way of cooking in terms of effort.  The key is to ensure that you have plenty of time to let the meat gently cook, it should not be rushed and don’t be tempted to turn up the heat to speed up the process.  By cooking the meat low and for a long period of time the meat will become beautifully tender and become infused by flavours of the herbs and spices.

The dry rub has a slight warmth to it from the combination of chillies used and cayenne pepper however it is not over powering. The smoked paprika and chipotle chilli flakes give the dry rub a wonderful aroma of barbecues and bonfires which adds to the overall flavour of the pork. If you don’t have smoked paprika in your spice cupboard at home I would strongly recommend getting some and giving it a try – it is great in soups, chilli con carne and hummus.

I cooked the pulled pork in my slow cooker on the lowest setting.  If you don’t have a slow cooker then cook it in a heavy casserole (with lid) and cook in the over at 120°C for 6-8 hours.

Serving suggestions:

  • serve as you would fajitas with homemade salsa, grated cheese, sour cream and guacamole.  If you are looking to be slightly healthier then replace the tortilla wraps with lettuce leaves; or
  • serve in brioche buns with barbecue sauce, coleslaw and chips.

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Stuffed Portobello mushrooms (Serves: 2/4 – Preparation time: 25 mins)

The recipe below is a little gem as it can be prepped and ready to eat in just over 20 minutes and works well both as a main meal or starter.  It is packed full of veggies meaning that you are well on your way to meeting your “5-A-Day”.  I am not really the type of person to talk about ‘clean eating’ as I am of the view that if you make something from scratch more often than not it falls into that category – that being said, for those of you that are looking for a healthy option for supper this recipe is right up there!

There is no denying that this is a ‘rustic’ recipe – in other words the presentation lacks finesse.  However, the variety of vegetables used in this dish means that your plate is filled with vibrant colours making it draw the eye and entice the eater.  The flavours complement one another giving a delicate balance between sweet, salty and creamy. Ladies and Gents, if you like mushrooms then this is one to try as it is tasty no nonsense cooking. Enjoy!

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Glazed gammon roasted in cider (Serves: 6 – Preparation time: 2 hrs)

Gammon has to be one of my all time favourite meats!  Whenever I have it I can see my childhood self standing bare foot in the larder carefully carving off thin slivers of ham and savouring the deliciously sweet and salty ‘melt in your mouth’ goodness.

Growing up we tended to only eat gammon at Christmas as it was considered a special treat.  My mother would cook it late on Christmas Eve and its aroma would waft through the house in an almost teasing fashion as we knew we’d have to wait until Christmas lunch before we were able to indulge. Self-restraint is not something my family are known for when it comes to food.

Gammon can be cooked like any other roast – pop it in a roasting tray with onion and other bits and bobs and then cook in the oven for as long as it needs depending on its weight.  For gammon you work on the principle of 30 minutes per 500g at 190C.

 As you cook the recipe below the smell of mulled cider will fill your kitchen as the spices infuse with the cooking liqueur. The ‘piece de resistance’ comes when you glaze the joint with runny honey mixed with the juices – the result will be a sticky sweet slightly caramelised unctuous gammon. Enjoy!

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Griddled nectarine, coppa and gorgonzola salad (Serves: 1 – Preparation time: 10 minutes)

I have many fond childhood memories of summer holidays spent in Italy visiting my Aunt and Uncle. Many hours would be spent searching for the tortoises in my uncle’s vegetable patch between the most delicious al fresco lunches and suppers.  I think it was during these visits that I first encountered the delights of Italian cured meats and of course Gorgonzola.  Every day platters cheese, freshly sliced salami, Parma ham and Coppa  would be piled on a long trestle table along with bowls filled with slices of melon, tomato salads, bread and other delicious bits and bobs and we would eat to our heart’s content.

This salad recipe is a nod to those summer days in Italy.  For those of you that are less familiar with Coppa it is a type of salami made using the part of the loin of pork that is taken near the neck which is cured and marinated in red wine a garlic.  It is traditionally served raw, cut into thin slices though it can also be used as bacon in recipes.  You can find Coppa in most Italian delicatessens, however, if you aren’t able to find it then I would substitute with Serrano Ham.

This recipe is a lovely balance of flavours and textures which for me evokes the tastes of summer and is definitely one to try.  The recipe makes enough for 1 person, so multiply the ingredients as required.  Enjoy!

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Pork with apples and mushrooms served in a mustard sauce (Serves: 4 – Preparation time: 40 minutes)

It has been a miserable week in the UK weather-wise with public transport grinding to a halt in London yesterday morning after some dramatic thunderstorms. As a consequence I have been eating comfort food to get through this dreadful weather and am praying that summer is just around the corner…

The recipe below is for pork with apples and mushrooms served in a mustard sauce, is both comforting and affordable.  The flavour combinations are fairly traditional and are a nice balance of sweet, sharp and creamy.  This is a straightforward recipe and does take too long to prepare which makes it very achievable to make when you get home after work – to put it into context it takes roughly the same amount of time to make as it does to peel and boil potatoes.  If you don’t like pork then I would recommend substituting it with chicken thighs – just brown off the chicken in a separate pan before adding to the mixture in accordance with the recipe below.

In terms of what to serve with this recipe I would go for new or mashed potatoes and whatever green veg is currently in season preferably one with a slight crunch like sugar snap peas or green beans).  This recipe is definitely worth a try.  Enjoy!

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Rolled Guinea fowl with Moroccan stuffing

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What a weekend it has been! We (my brothers, their other halves and I) have just celebrated Christmas up in Yorkshire as we are all heading in different directions this year. Over the last couple of weeks there has been a lot of discussion over what we are going to eat. I mentioned to my brothers that I fancied trying to recreate a meal I had recently had at a school friend’s wedding breakfast (pheasant with a Moroccan stuffing).

After deliberating about how I was going to approach re-creating this dish for a Christmas feast – the suggestion I put to my brothers was Guinea fowl with a Moroccan style stuffing and dried fruits, wrapped in streaky bacon. The idea was well received until they heard that I was planning on deboning and rolling the bird which was met with much consternation. Their concerns revolved around:

  1. The fact I had never deboned a chicken let alone a Guinea fowl before.
  2. How much meat there would be left on the carcass?
  3. How long this meal would take to prepare as they wanted to eat at some point over the weekend.
  4. How many birds was I intending to do and was I sure that there would be enough to eat!?

I tried to quash their concerns by telling them that I had done a lot of research, watched a lot of YouTube videos and felt confident that I knew what to do.  In relation to timings, well we weren’t going to eat until the evening so even if deboning the Guinea fowl took an hour each we would still be able to eat around 7.30/8pm. And finally yes there would be enough to eat (I had ordered two Guinea fowl and just shy of 1kg of pork stuffing meat) I felt underfeeding was not going to be an issue.

I am pleased to report that in the end the meal was not only a success but that we had leftovers! It may have taken me roughly 45 minutes to debone each bird but it was worth it.  I couldn’t have been happier with you the meal turned and even better today we were able to enjoy some pretty yummy sandwiches for lunch before we all headed home.

The Moroccan flavoured stuffing with the dried fruits kept the guinea fowl meat wonderfully moist.  The spices were subtle and did not overpower the Guinea fowl.  The dried fruits added just enough sweetness and gave the stuffing a slightly tangy flavour and finally the pistachio added a pleasant texture.

If you don’t wish to go to the efforts of deboning a Guinea fowl then just make the meat into stuffing balls instead and cook the Guinea fowl (or chicken if you prefer to choose a slightly cheaper meat) and stuffing separately.

So the big question, would I make it again? Without a doubt! However, I would stress that this is a meal for special occasions given the time it takes to prepare but it is absolutely worth the effort!  Good luck and enjoy!

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Rolled Guinea fowl with Moroccan stuffing (serves 10)

Ingredients:

  • 2 Guinea fowl (c.1.25 kg in weight)
  • 16 slices streaky bacon
  • 900g seasoned pork stuffing meatDSC_0184 (4)
  • 3 red onions (finely diced)
  • 100g apricots (diced)
  • 100g dried cranberries
  • 175g pistachios (shelled)
  • 100g breadcrumbs
  • 1 tbsp tarragon
  • 1/2 tsp sage
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 tsp cinnamon
  • 1 tsp paprika
  • 1 tsp ginger

Steps:

1. Place the onions in a sauté pan with a little oil, cover with a lid and sweat on a low heat until soft. (Do not rush this process as you do not want the onions to catch and burn).

2. Place the apricots, cranberries, pistachios, breadcrumbs and spices in a large glass bowl and mix together thoroughly.

3. Once the onions are soft and have cooled slightly add to the mix with the pork meat. Use your hands mix together all of the ingredients making sure that the fruit is evenly distributed throughout the stuffing. Cover with cling film and place in the fridge whilst you prepare the Guinea fowl.

4. Debone your Guinea fowl. (I would strongly encourage you watch a video demonstrating how to do this). The method I used is as follows:

  • Make sure your boning knife is very sharp and if necessary sharpen your knife before starting. Make sure that you have a clean tea towel to hand before starting.
  • Start by removing the Parsons nose.
  • Remove the wishbone, being careful not to snap it off. If you do snap it off by mistake, you’ll need to remember to remove the splinters of bone at the end.
  • Next move on to the wings, if you imagine the wing to be an arm at the ‘elbow joint’ remove the lower section of the wing so that you are left with just the top section of the wing.
  • Turning to the legs, at the knuckle carefully slice through the skin. Then holding the chicken leg in the tea towel pull the knuckle off – the reason you do it this way is so that you remove some of the sinew. If you are not strong enough don’t worry, just cut the knuckle off at the joint.
  • Next place your Guinea fowl breast side down on your chopping board. Cut straight down the centre of the back of the bird from head to tail.
  • Working on one side at a time (my preference is to do the left side first), slowly and carefully starting at the head and working down the bird cut the meat away staying as close to the bone as possible and making sure that you remove as much of the meat as possible.
  • When you get to the wings and legs cut through at the joint to enable you to continue working down the length of the carcass until you get to the bottom.
  • Repeat the process on the other side.
  • When you get to the point that the bird is only attached to the carcass by the backbone, using your finger to avoid tearing the skin run you finger between the backbone and flesh to remove the carcass.
  • Next tunnel bone your wings, pulling the bone out at the end to turn your wing inside out. The reason you do this is so that you have no holes in the skin once you have finished deboning the Guinea fowl.
  • Repeat the same process with the legs. Once the legs are inside out remove as much of the sinew as you can. Once you have completed this you will have a deboned Guinea fowl ready to stuff and roll.

Note:  Remember to use all the bones and trimmings to make stock which will form the base of your gravy.

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5. Once you have deboned both of the birds you can prepare them for cooking.  Split your prepared stuffing in two and shape into cylinders.  Then place the stuffing in the centre of the birds where the carcass would have been. (Don’t worry if you have too much stuffing to go in the middle as you can shape it in to small balls and cook as separate stuffing to serve with it).

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6. Next fold over the skin so that it overlaps slightly and then wrap the rolled guinea fowl with streaky bacon.

7. Next tie your joint with some cooking string to hold it together whilst cooking. The best knots to use are a slip knot followed by an overhand knot (aka a Butchers knot). Don’t worry if you find this too difficult just tie a knot that will hold the meat securely.

8. Place the meat in a lightly oiled roasting tray and cook at 180C Fan/ Gas mark 6 for 1hr 15mins -1hr 45 mins.  To test that your birds are ready insert a meat thermometer into the centre of the joint, if it reads over 65C they will be cooked through.

9. Once cooked remove from the oven, wrap both joints in tin foil and leave to rest for 20 minutes before carving.

10. Serve with roast potatoes, seasonal vegetables and don’t forget the gravy.

Enjoy!

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