Filed under: Recipes, Yorkshire Dales Food | Tags: asparagus, bacon, black pudding, drycured, homecured, leeks, pork loin, stuffed
After the Take 3 chefs event at Settle thought I had to try the recipe demonstrated by Richard Wallbank from Ravenous, I’m not sure my attempt looked as professional as his but it was very very tasty all the same!
Trimmed pork loin stuffed with black pudding and wrapped in bacon, cling film and roll and refrigerate for a couple of hours before roasting. Cut the pork on an angle to give larger slices.
I served with fried potatoes, griddled asparagus and leeks in a white sauce.
Richards original recipe was :-
Black N Blue Pig (serves 2)
- 1 lge pork tenderloin
- 2 rashers of streaky bacon or shoulder bacon
- 1 slice black pudding
Richard used all of the above from the Blue Pig Company
- Trim the tenderloin of any fat and push a long blade knife into the fat end of the meat making a caviyt along the fillet
- Break the black pud up into small pieces and push into the fillet until it is full
- Wrap the tenderloin with the bacon and place on a baking tray.
- cook at gas mark 7 for about 20 mins
- slice diagonally into 1/2 inch slices
- serve with mustard sauce or a red wine gravy or apple sauce or anything you like really
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- Pork Loin stuffed with Black Pudding and coated in bacon with asparagus and leeks
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- English Asparagus
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- Pork loin stuffed with black pudding and wrapped with bacon in cling film ready for the fridge
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- Cooked stuffed pork loin
Filed under: Eating, Food, Recipes | Tags: bacon, cheese, egg, flan, Jusrol, onion, pastry, quiche, shortcrust
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- Ingredients for your Quiche
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- Blind Baked Pastry flan
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- Cheese & Bacon Quiche
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- The raw quiche filling
Really simple quiche!
For a fast but homemade quiche try this!
- blind bake your pastry in a quiche or flan dish, don’t forget to prick the base with a fork to prevent air bubbles and brush with a little egg to seal, I used Jusrol pre-rolled shortcrust pastry, a Delia Cheat Ingredient!
- fry half an onion and 2 rashers of Yorkshire bacon until golden brown
- mix 3 eggs, 4 or 5 fluid ounces of cream and a pinch of salt & pepper
- add the onion, bacon & grated cheese to the cooked pastry and then pour in the egg & cream mix
- bake for 20 mins or until set/cooked
Simple as that, replace the bacon, cheese and onion with goats cheese, broccoli, asparagus, smoked salmon or whatever you can get your hands on!
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: 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
Filed under: Food, Yorkshire Dales Food | Tags: b&b, bacon, black pudding, breakfast, deliciously, environment, Food, greener, hotel, local, miles, pub, regional, Sausages, taste, Yorkshire
Deliciously Yorkshire Breakfast
Does your local Pub, Hotel or B&B serve a Deliciously Yorkshire Breakfast?
When staying in accommodation the last thing I remember about a place is the breakfast, not the clean rooms or the chocolate on the turned down bed, the breakfast. If served a rubbish breakfast after a pleasant stay somewhere, all you remember is the dodgy sausages !
Well now you can look out for, or suggest to your favourite B&B that they serve a Deliciouslyorkshire Breakfast, your guarantee of a truly local breakfast made with quality, locally grown or homemade ingredients!
Designed to encourage hotels, B&Bs and cafes to source more regional produce, the Deliciouslyorkshire Breakfast scheme is only open to those who source 5 ingredients or more regionally – look out for the distinctive Deliciouslyorkshire Breakfast logo.
The scheme continues to go from strength-to-strength – capitalising on the growing interest in sourcing and serving more locally produced food with all the benefits of few air miles and a healthier, greener environment – not forgetting the great, fresh taste!
If you would like to serve Deliciously Yorkshire Breakfast’s then get in touch with Paganum to supply all your Yorkshire Breakfast ingredients and then register with the Deliciously Yorkshire Regional Food Group to promote your quality local breakfast.
Filed under: Eating, Food | Tags: ale, bacon, Beer Blogs, ben, breakfast, butter, cobbler, crab, eggs, fort, garlic, hops, langoustine, lorne, nevis, pie, salami, sausage, scallops, scotland, scottish, seafood, Steak, tagliatelli, venison, william
Spent a couple of days in Fort William in the Highlands of Scotland last week, tried a few restaurants and cafes before scaling Ben Nevis, variety and quality of food varied but included some great local produce, fresh seafood, crab & langoustines (Scotland has some of the best Seafood but most is exported!) Scottish beef and venison and of course the odd Scottish Breakfast here are a few photos of the better ones. Food at the Glenelg Inn, Kyle of Lochalsh was particularly good let down only by the tomatoes!
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- Scottish Breakfast 1 with lorne sausage
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- Scottish Breakfast 2
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- Fresh Scottish Langoustines in garlic butter
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- Fresh dressed Scottish Crab starter
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- Venison Salami
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- Beef and mushroom cobbler, roasted veg and mash
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- Tagliatelle with fresh Scottish Scallops in a fish reduction
Also tried a few local ales which is essential carbo loading the night before a big walk! Some of the beers I can remember include the following selection.
Latitude 3.6% abv.
Latitude Pale Ale is a straw-coloured session ale with a pronounced fruitiness and hoppiness. Brewed with best Maris Otter Pale Ale Malt and a little of our own Atlas Lager Malt, this beer exhibits a brilliant, crystal-clear pale straw colour
Fraoch – Heather Ale 4.1% abv
A light amber ale with floral peaty aroma, full malt character, a spicy herbal flavour and dry wine like finish.
Kelpie 4.4% abv
Rich chocolate ale with an aroma of sea breeze, a distinctive roast flavour and a crisp salty finish. Perfect with seafood and breads. (This was really not to my taste not sure seeweed is suited to brewing!)
Deuchars IPA 4.4% abv
An extremely tasty and refreshing, amber coloured session beer. Hops and fruit are very evident and are balanced by malt throughout. (an old favourite of mine)
Red Cuillin 4.2% abv
Smooth, malty and slightly nutty; lightly fuggles-hopped for aroma. Named after the famous hills of the Isle of Skye, Red Cuillin is a premium ale, which has won many awards. Like the hills, it is rounded and pleasing.
Caledonian 80/’ 4.1% abv
A predominantly malty, copper coloured beer, well balanced by hop and fruit; a complex Scottish heavy with the hop characteristics of best bitter.
Filed under: Food, Yorkshire Dales Food | Tags: bacon, benedict, breakfast, eggs, ham, hollandaise, muffin, poached eggs, sausage, spinach
Been on a bit of a road trip and have tried a few different breakfast’s just lately and they can be so good and so very very bad. Surely making a good breakfast is not rocket science! its easy to cook, just use quality fresh local produce wherever you are in the world and it should be good but how some places mess this up!! and some get in spot on!
River House Hotel in Malham does a good quality breakfast, well worth the visit. How many OK Hotels or B&B’s leave you with a lasting impression because the breakfast was rubbish! I think the last thing you remember about a stay somewhere is “how good was the breakfast?” and at River House it was great… quality sausages and bacon and a great poached egg…
Poached eggs are something of a favourite with me, “eggs benedict” being the best way to eat them! and where did I find a great eggs benedict recently? on the Hull to Zeebrugge ferry of all places!! mmm yummy. But the best eggs benedict in my experience have to be in Melbourne, Australia at any number of cafes and eateries, must be something of a speciality in Australia. Check out some of the reviews on this great breakfast blog from Melbourne.
On the good / bad breakfast front, I was hoping to sample some nice Yorkshire Bacon this morning from Town End Farm Shop which I can heartily recommend by the way, (review to follow shortly) but didn’t get time this morning! and ended up having a dodgey sausage buttie at the Rugby Club! I must try and get them to use Paganum or Wildman Special Recipe sausages, I wonder if ….!
Totally random but just spotted this on the BBC website ”The formula is: N = C + {fb (cm) . fb (tc)} + fb (Ts) + fc . ta” any ideas?? It’s the formula for the perfect Bacon Butty! see the full story on the BBC website here Scientists’ ‘perfect’ bacon butty
Anyway hope to add more regular posts going forward…
