Filed under: Recipes | Tags: balls, christmas, Meat, recipe, sausage, sausagemeat, stuffing, turkey
This is my Mum’s recipe and is simply the best Sausagemeat ball recipe, great hot and I suggest you make extra and hide them so you can have some leftover cold on boxing day! These are so good they should not be restricted to Xmas.
Ingredients:-
- 1lb/500g pork sausagemeat (or just remove skin from some sausages)
- 1 grated carrot
- 1 grated onion
- 1 grated apple
- 2 sticks grated celery
- 1 fresh egg
- small packet Paxo sage & onion stuffing
- salt & pepper
- plain flour if required
Method:-
- make up the paxo stuffing mix with water as directions on packet
- combine all other prepared ingredients with the stuffing and add a little flour if too wet
- make into small balls with an ice cream scoop or just use your hands
- space out on a tray (leave a gap as they will spread out)
- cook in oven for 20 mins or until cooked through, I like to slightly over cook them until a deep brown colour
- keep warm and serve with your Xmas Dinner/Lunch
I would double or treble the recipe at least and reserve some for boxing day, in our house half get eaten as soon as they come out of the oven by various members of the family pinching one as they pass through the kitchen! be warned….
Sausagemeat Balls for Christmas Dinner
Filed under: Eating, Food | Tags: back, bacon, egg, fresh, homecured, HP sauce, local, pork, rindless, Sausages, Yorkshire
Don’t think this really needs any description, words, recipe, method or instructions, just wholesome fresh local Yorkshire ingredients….
Simple Yorkshire Cooked Breakfast
Nephew dropped in at Lunchtime the other day so made a quick burger.
-
- Paganum Burger Lunch
-
- How a good burger really should look! From The Good Stuff
6oz beef burger, cooked in oven for 10 mins, then remove and add a slice of whatever cheese you have in, can be anything, Wensleydale, Cheddar, Stilton, Edam, even Lancashire! Toast some bread or a bun, whack some mayo, tomato, lettuce and a bit of tomato chutney or burger relish on top, season and there you have it…..
Mines the boring one on the left, the one on the right is the same burger in the hands of a better chef and photographer, Leigh over at The Good Stuff Blog.
Filed under: Eating, Food, Recipes | Tags: aga, cabbage, delia, gravy, hole, mash, onion, pork, potatoes, pudding, sausage, toad, Yorkshire
Not had much inspiring to write about but thought I would give you the benefit of my Toad in the Hole recipe, always great for a quick family meal, and fantastic with Paganum bangers (pork sausages).
I used a large Aga roasting tin, cut the links and threw the sausages into the roasting tin, shouldn’t need any oil as some fat will come out of the sausages as they start to cook. These sausages were classic pork sausage 500g/1.1lb of sausages, don’t prick them or anything just throw them into the pan. I cooked for 7 mins in the top oven of the Aga and then removed and poured in the Yorkshire Pudding mixture, I used Delia’s recipe below but doubled all ingredients to feed hungry family of four! If no Aga then approx gas mark 7, 425F, 220C.
Ingredients:-
- 3oz/75g Plain Flour
- 1 egg
- 3floz/75ml Milk (I used Green Top!)
- 2floz/50ml Water
- salt & pepper to taste
Method:-
- To make the Yorkshire Pudding batter sift flour into bowl,
- make a well in middle with an egg then break egg into well,
- gradually combine milk and water into flour in bowl with electric hand whisk,
- season with a pinch of salt & pepper.
Just double up recipe for larger quantities. If your just making Yorkshire Puddings then same recipe as above but heat a little oil or dripping in a bun tin before pouring a little of the mixture in each section and returning to oven.
Of course you MUST serve with onion gravy, I finely sliced 2 shallots/pickling onions, sauteed until golden in a big knob of butter, added water, pepper and then Original Bisto Powder (not those horrible granule things!) for a quick tasty onion gravy, served with new potatoes or mashed and cabbage. I had the coffee whilst making this and just love my Nespresso coffee machine, best invention since sliced bread….
-
- Aga Cooked Toad in the Hole – nearly ready
-
- Mmmm Nespresso Coffee
-
- Sauteed Onions
Filed under: Yorkshire Dales Food | Tags: coq, dales, hen, hut, office, photo, pork, ribs, snow, spare, sticky, vin, window, Yorkshire
A couple of photos of the current snow fall here in the Yorkshire Dales. We have had a couple of inches on the ground for a few days now and nicely topped up last night with another 2 or 3 inches. Not sure the Hens were too impressed.
The Hen Hut and occupants in the snow
Also as hen production has gone down, hen consumption has gone up, lessened the numbers by 11 and still getting the same number of Eggs! so at least we know we despatched the correct one’s! So this week have made Coq au vin with a couple of the old hens! should that be Hen Au Vin! and chicken veg soup, chicken stock and some very very sticky (slightly over cooked) pork spare ribs.
-
- The view from the office window
-
- Coq au vin or old hen vin in this case
-
- Coq au vin all gone!
-
- Preparing the sticky pork ribs
-
- Well done sticky pork ribs!
-
- The Hen’s and Hen Hut in the Snow
Filed under: Food | Tags: bushcraft, butchers, japanese, kitchen, knives, shapening, steel, stone, water
Part butcher’s tricks and part bushcraft tricks! here is how we sharpened the kitchen knives the other day.
Dad was over (retired Family Butcher) so asked him to give my knives a quick wizz with the butchers steel but he thought they were past sharpening with just the steel so big brother decided to have a go with my Japanese water stone (available from Bushcraft suppliers) and really put an edge on them. Then finished off with Dad’s handy steel work. Note the Water Stone has 2 faces a medium and fine side, you start with the medium then finish off with the fine., the stone should be submerged in water for a couple of minutes before you use it. Tools we used in photo below… and all knives now razor sharp.
Link to YouTube video showing how to use a Japanese water stone
Butchers Steel and Japanese Water Stone
