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.
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.
I was chatting to my housemate about making pastry the other day and she was telling me of a Hawksmoor pie recipe that used both eggs and suet in the recipe and it dawned on me that this would be a great way to make sweet shortcrust. By making the pastry with suet it made the pastry beautifully light and more flaky than crumbly.
The concept of using two types of fat to make the pastry is not a new one, growing up the Delia Smith recipe that I used to follow for mince pies used equal amounts of butter and to make the recipe. However I have found the in using suet you get a far better distribution of fat throughout the pastry which gives it a marbled look when rolled out and it helps to turn the pies a beautiful golden brown colour during cooking.
Now to the mincemeat aspect of this pie – there is absolutely nothing wrong with using shop bought mincemeat! This is exactly what I do however I like to ‘pimp’ it up a bit by adding chopped walnuts, cranberries, glace cherries, plump sultanas and brandy. So if you have some dried fruit or nuts in you cupboard that you would work chuck it in, not only will it add to the flavour it will add to the texture of your pies. Enjoy!
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!
If you are having friends over for brunch, or if you are looking for something simple to cook with your kids for breakfast that is simple and tasty then this is a great little recipe! Cooking pancakes should be straightforward and fun – if a little messy…
These pancakes are very similar to drop scones, they should be relatively small, about 10 cm in diameter making them very quick to cook. I would highly recommend using a non-stick frying pan that has been lightly oiled when making this recipe. If you use too much oil the pancakes will simply absorb the oil as they cook. My tip for oiling the pan is to pour a little vegetable oil onto a piece of kitchen towel and then grease the pan all over, rather than pouring the oil directly into the pan. Also it is always worth doing a small tester pancake to make sure that you pan is hot enough before starting to cooking the pancakes in batches.
The ‘filling’ of the pancakes is a classic combination of apple and cinnamon. As they cook your kitchen will be filled with the a lovely fragrance that I always associate with autumn and crumbles. The syrup adds a sweet and sharp element to the dish that makes the pancakes particularly moreish as they soak up the juices. These pancakes are best served straight from the pan – if left too long they will start to dry out.
I suspect that you will be somewhat surprised to hear that the inspiration for this pie recipe was ‘Beef Wellington’- well to be more specific the mushroom duxelle and the pastry elements of it. There is nothing complicated about this recipe, it is just simple ingredients cooked well and left to speak for themselves.
“Tender chicken in a silky mushroom sauce topped off with crunchy flaky pastry – comfort food at its best!”
The filling can be made up in advance kept in the fridge for 1-2 days until it is needed which makes it a fantastic option for mid-week entertaining or to have in reserve if life is particularly busy – if you are doing this then cover with the pastry just before putting in the oven otherwise the pastry may dry out in the fridge.
Lately I have been finding that I am pushed for time in the evenings, as a result I have been resorting to meals that can be prepped and on the table in 20 minutes without too much fuss. The recipe below fits the bill perfectly as in the time that it takes to steam the rice the rest of the dish can be cooked.
This ‘sticky beef’ recipe uses dates to make sauce, giving it a wonderfully sweet caramelised flavour. The spice and warmth from the chilli helps cut through the sweetness of the dish, however if you find it too sugary for your palette then add 1 tbsp of light soy sauce to the dish at the end.
By stir-frying the vegetables quickly they will retain a slight crunch which contrasts the smoothness of the sauce and tenderness steak. Don’t feel that you have to use beef to make this recipe, it would work just as well with pork or chicken thighs cut into thin strips and cooked in a little oil before adding it to the sauce. Enjoy!