Filed under: Food, butcher | Tags: 4, bacon, british, channel, farmers, jamie, label, oliver, pig, pork, roast, saves, welfare, Yorkshire
Jamie Oliver Saves our Bacon
A further TV Show from Jamie Oliver goes out tonight 29th January 2009 on Channel 4 at 9pm “Jamie saves our bacon” and should be worth watching.
This is a great cause highlighting Pig welfare and supporting British farmers, Jamie will be showing us what to do with some cheaper cuts of pork and highlighting the strange rules about packaging and Country of origin.
Make sure you buy British Pork, ask your butcher or supermarket before you buy and check the packet to make sure it is labeled clearly, if not complain, all meat products should be clearly labeled so you know where your food is coming from..
You can follow Jamie Oliver on Twitter
or have a look at his website which includes some recipes and you can sign up and pledge your support Jamie saves our Bacon
For further British Pork inspiration check out these other posts
- Roast Yorkshire Pork on the Eat Like a Girl Blog,
- Crispy Chinese Roast belly Pork on Food Stories,
Filed under: Recipes | Tags: chilli, fish, garlic, ginger, pepper, salmon, soup, spicy
Had a couple of poached Salmon fillet’s left over so made it into a spicy fish soup.
Ingredients:-
- 2 small salmon fillet’s lightly poached (6 mins)
- fish stock from poaching
- vegetable stock (maggi granules or stock cube will do)
- small red pepper (nearly our last homegrown pepper)
- green chillies, I used 2 small fresh hot green chillies
- approx 6 sliced mushrooms
- 2 cloves of crushed garlic
- square inch cube of fresh ginger, chopped finely
- teaspoon hot chilli powder
- light soy sauce (to season instead of salt)
- large tomato
- splash of Nam Pla Thai fish sauce
- olive oil or rape seed oil
Method:-
- gently fry/saute the pepper, chilli, garlic, tomato and ginger until soft
- add stock and other ingredients and simmer for 10 mins
- flake poach salmon into pan simmer for a couple more minutes and serve
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- Spicy Fish Soup
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- saute ingredients for spicy salmon soup
Filed under: Food, Recipes | Tags: black pudding, breadcrumbs, eggs, free range, onion, sausagemeat, scotch, scotch eggs
Homemade Free Range Scotch Eggs, The real thing, not those plastic supermarket wonders, I thought I would see how easy these are to make and was pleasantly surprised at the ease and the results!
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- Homemade Free Range Scotch Eggs
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- Homemade scotch eggs cooked and uncooked
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- Homemade Scotch Eggs preparation
Homemade Free Range Scotch Eggs
Should make 5 or 6 fantastic scotch eggs
Ingredients:-
- 500g Pork Sausagemeat
- 7 free range eggs (not too big) 6 for scotch eggs one for binding
- rasher of back bacon
- 1 medium onion, chopped finely
- breadcrumbs, homemade or the bought variety do work very well for this recipe
- 2 teaspoons plain flour
- salt & white pepper
- 2 teaspoons parsley
- grated nutmeg about a quarter of a whole nutmeg
- other ingredients to taste can be crumbled and added to the sausagemeat e.g. black pudding, sliced chilli, smoked bacon, Stilton cheese, chopped Chorizo, whatever takes your fancy
Method:-
- hard boil 6 eggs, cover eggs with cold water and bring to boil, 8 mins from boiling, then cool under running cold water
- chop onion finely and saute in butter for a couple of minutes until soft and starting to turn golden brown add to large dish with sauagemeat & finely chopped bacon
- peel eggs
- add seasoning to taste and any herbs e.g. parsley, mixed herbs, basil or fresh coriander is good for a different flavour
- put raw egg whisked up a bit on a plate ready for coating the scotch eggs
- put breadcrumbs on a plate ready for rolling on your scotch eggs
- combine all ingredients and make a hand sized pattie then carefully wrap each egg in the sausgemeat using both hands to mold the sausagemeat completly surrounding the egg, try not to make it too thick or too thin approx 5mm is good
- coat sauagemeat ball in the raw egg and then dip and roll around in the breadcrumbs until completly coated, put on one side
- should make 5 scotch eggs and possibly 6 if you havent gone overboard with the thickness of the sausagemeat on the first few
- once you have coated all your balls, deep fry at approx 180 degrees C for 6 to 8 mins or until golden brown, make sure you turn them over if the fat is not deep enough to cover them
- let them rest on a cooling rack with paper roll to absorb any excess fat and let cool
- you can serve hot but I prefer to let them cool and serve cold then you can cut into them and admire your perfect handywork before tasting a real scotch egg
- repeat with other ingredients, experiment with whatever takes your fancy, blackpudding, tomato & basil, goats cheese & red onion, fresh red chilli peppers, anything goes…
Filed under: Beer Blogs, Yorkshire Dales Food | Tags: ale, bitter, brewery, bull, dark, fountain, fountaine, hetton, hook, horse, inn, linton, pale, pint, ring
Called in at the Fountaine Inn, Linton on the way back from Lunch at the Red Lion @ Burnsall for a nosey and a quick pint, pleased to find our local brew Hetton Pale Ale from the Dark Horse Brewery. It was served at a great temperature, fantastic condition and an all round quality pint.
I also nonchalantly walked over to the bull ring in the snug and swung it onto the hook first time, not wanting to spoil the effect I didn’t risk having another go !!
Hetton Pale Ale, Dark Horse Brewery
Filed under: Eating, Yorkshire Dales Food | Tags: aioli, ale, bubble, burnsall, deuchars, fish soup, hetton, IPA, lion, liver, main course, onions, pale, red, red cabbage, squeak, starter, Yorkshire Dales
I do enjoy a trip over to Burnsall but sadly don’t visit the Red Lion as much as I’d like, had an excuse for a trip over today and was very pleased we did.
First the Beer, Timothy Taylor’s Best Bitter or Caledonian Deuchars IPA (one of my favourites through habit when they used to serve it at The Lister Arms in Malham) of course I choose the Deuchars IPA for old time’s sake, good temperature, lovely creamy pint.
The food, for starter’s Fish Soup with Aioli & Gruyere, very meaty fish soup ! can you say that? I mean lot’s of nice fishy or seafoodie bits in this case, squid, mussels all sorts, lovely consistency and a nice floating crouton with a dollop of Aioli and sprinkling of Gruyere on top, yum. served with sundried tomato bread.
Main course, after much thought I plumped for the Liver & onions with bubble and squeak, another great choice on my part, various veg served with the other meals and included, butternut squash mash, dauphinoise potatoes, chips, red cabbage, carrots and cauliflower cheese, oh and a salad with the steak.
Other dishes on the menu included, rib eye steak, smoked haddock, poached egg and hollandaise (I went for this last time I was here!) 14oz rump steak, Hartlington Lamb, Pigeon & chorizo salad, game pie with herb dumpling crust and Haggis (but they had run out).
I was stuffed and couldn’t face a pud but other’s tried a lemon tart with lemon sorbet, an orange and chocolate mouse cake and the cheese and biscuit selection which all looked great and the cheese came with fruit cake as well!
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- Game Pie with Herb Dumpling
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- Potato Dauphinoise
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- Liver & Onions with Bubble & Squeak
Filed under: Food, Recipes | Tags: aga, dough, homemade, mozzarella, mushroom, olives, pizza, polenta, sauce, semolina, tomato
Really simple and fun recipe for Homemade Pizza and great to make with the kids. Takes a little time but it’s fun and very tasty! adapted from Delia Smith’s basic pizza dough from How to cook book 1.
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- mmm, homemade pizza
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- Pizza perfection
Pizza Base Ingredients:-
- 12oz/350g plain white flour
- 2 teaspoons salt
- 2 teaspoons dried yeast
- 1 teaspoon golden caster sugar
- 2 tablespoons olive oil
- 8fl oz/240ml warm water
- dusting of polenta or semolina to roll out
Method:-
- warm flour for a few mins in oven
- add flour, salt, sugar & yeast to bowl
- add olive oil and water and mix to a dough with wooden spoon/hands
- knead dough on a chopping board for 2 or 3 minutes then transfer to a bowl and cover with lightly oiled cling film
- leave to rise for approx 1 hour at room temperature or until roughly doubled in size
- knock back the dough, that is whack it and knead to get all the air out
- pull off into a smaller ball for your preferred pizza size and start stretching into shape
- dust your chopping board & rolling pin with polenta or semolina and roll out as thin as you prefer with slightly thicker edges
- add pizza sauce and toppings of your choice (see below) and bake for approx 10 minutes on a preheated baking sheet at 450F/230C, gas mark 8, top of the hot oven in an Aga and enjoy
Tomato Pizza Sauce Ingredients:-
- Tin chopped tomato’s
- 2 garlic cloves, very finely chopped or put through your garlic press
- fresh oregano or basil or a teaspoon of dried mixed herbs
- 2 tablespoons olive oil or a good glug from the bottle!
Method:-
- place all ingredients in a saucepan and bring to the boil and simmer for a couple of minutes or until reduced into a good pizza sauce consistency, put on one side ready to make your pizza
- prepare your pizza toppings and place into small individual bowls or ramekins ready to design your pizza
- toppings may include some or all of the following, sliced olives, whole or halved olives, sliced mushrooms, sliced red and green peppers, salami, pepperoni, chorizo, ham, chicken, sweetcorn (uggh), thinly sliced chilli, Italian bottled artichoke hearts, olive oil, cheese, Cheddar, Red Leicester, Mozzarella, Ricotta, Parmesan, whatever cheese you have or prefer
- once you have your base prepared brush on some pizza sauce and then let everyone design their own pizza from your prepared selections.
Filed under: Eating, Food | Tags: breakfast, content, fat, green, homogenised, jersey, milk, organic, pasteurised, raw, real, semi, skimmed, sterilised, top, UHT
Green Top Whole Milk - Real Milk
Very random blog about Milk, I love real milk, that is unpasteurised full fat milk otherwise known as MILK, green top, raw milk, the real stuff, whatever…..
Everyone has a favourite milk and just so many variations now but what is wrong with the real stuff I ask you!
- Unpasteurised Green Top – whole natural milk, only available direct from the farm or a your milkman for doorstep delivery if your lucky, minimum 3.5% fat content. Government made it illegal to sell in shops in 1989!
- Pasteurised Full Fat Milk – the regular full fat pasteurised variety, minimum 3.5% fat content
- Semi Skimmed Milk – the most popular variety in the UK with 1.7% fat content, our local supermarket sells this with a green lid! scandalous should be trade descriptions act green top is ONLY ever real milk not this wallow rubbish or “blue milk” as Grandma used to call it!
- Skimmed Milk – nearly all fat removed 0.1 – 0.3% fat content, complete waste of space, might as well be water!
- Pasteurised Milk – Pasteurisation involves heating the milk to a minimum of 71.7 degrees centigrade fro a minimum of 15 seconds
- Homogenised Milk – has undergone a process to spread the fat evenly through the milk, pushed at high pressure through little holes, does not get a creamy layer at the top of the bottle, used to come in funny shaped bottles!
- Sterilised Milk – pre-heated, sterilised, then homogenised and then heated in the bottle to between 113-130ºC for approximately 10-30 minutes, just about kill’s everything including some of the vitamins and taste funny different!
- UHT Milk – UHT = ultra heat treated, heated to a temperature of at least 135ºC, long shelf life ,OK on your cornflakes when camping! IMO should not be used at any other time!
- Jersey Milk – rich & creamy also know as Breakfast Milk
- Organic Milk – from Organic herd’s grazed on Organic pastures with no use of chemical fertiliser or pesticides
Filed under: Food, Recipes | Tags: cauliflower, cheese, milk, onions, recipe, soup, stilton
I have a full Stilton Quarter that we have not even started over Xmas, so have been looking out some Stilton Cheese recipes to try and use some up!
This is Stilton and Cauliflower Soup adapted from Keith Floyds recipe from his book Floyd on Britain & Ireland and serves 8.
Ingredients:-
- 30g/1oz butter
- 2 large onions, chopped
- 1 very large or 2 regular cauliflowers
- 1 Litre/1.5 pints vegetable stock
- 1 bouquet garni
- 1 tbsp cornflour
- 1 pint milk
- 8 oz blue stilton
- parsley to garnish
Method:-
- melt butter in pan and fry onion until soft (do NOT brown)
- add cauliflower, stock, salt and pepper and bouquet garni and bring to boil for 10 to 15 mins
- remove bouquet garni and allow to cool slightly
- liquidise or blend until smooth
- mix cornflour with a little cold milk and stir into puree with remaining milk
- bring to boil whilst stirring
- remove from heat and start crumbling the Stilton into the soup and stirring until melted and combined, it’s ok to have some small cheesy lumps!
- serve with a sprig of parsley and enjoy…
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- Quarter Stilton Cheese
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- Stilton & Cauliflower Soup
Filed under: Food, Recipes | Tags: chilli, jars, onions, pickled, pickling, salt, shallots, spices, vinegar
Had some small onions/shallots in the pantry from before Xmas that needed pickling.
Ingredients:-
- Shallots or small onions
- Salt
- Pickling Vinegar
- Pickle spices and/or a couple of fresh chillies
Method:-
- Top and tail your onions with a sharp stainless steel knife, that is, cut off the root and stalk ends of the onions
- Peel off any dry or soft onion skin layers until you have a firm clean peeled onion and toss in a bowl
- Once all peeled sprinkle liberally with table salt and set aside in a cool place for a few hours or preferably overnight, alternatively boil water and salt to make a brine and allow to cool then add onions (only when completly cool)
- Pour off any onion liquor from time to time and add more salt, this process draws moisture out of the onions and gives a nice crisp onion when pickled, the more salt and time you give them the better the result
- Wash and then sterilise your pickle jars in boiling water and allow to dry (I put them on the back of the Aga)
- Wash onions in clean cold water and then dry with a clean tea towel
- Fill jars with onions and then top up with cold pickling vinegar, make sure you cover all the onions but the vinegar should not be in direct contact with metal lids
- Seal with airtight lids and leave for at least a week or two before sampling your pickles
- For extra flavour try throwing in a chilli pepper or pickling spices with the onions
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- Pickling Onions with salt
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- Peeled Shallot Onions
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- Onion Skins
