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, Yorkshire Dales Food | Tags: amuse-bouche, Angel, black pudding, breast, chicken, cornfed, crab, dinner, foie gras, hetton, inn, North Yorkshire, pig, ravioli, restaurant, scallops, skipton, suckling, whitby
Surprise dinner for the birthday girl last night at The Angel Inn, Hetton, Nr Skipton, Yorkshire Dales.
The last few times we have been to the Angel have been for bar meals and the service has been disappointing but we tried the restaurant and A LA CARTE menu last night and all was forgiven, back to the usual quality service and excellent food.
We arrived on time (unusually for us!) and we were immediately shown to our table, 2 glasses of the Wine Cave Rose Champagne Cuvee Brut Bernard Remy ordered and arrived quickly while we perused the menu.
The Food:-
Selection of fresh warm bread rolls including walnut and Parmesan in brown or white.
To start I went for the WHITBY CRAB RAVIOLI with fennel and ginger cream and the better half had the old Angel favourite of ANGELS BLACKPUDDING with seared foie gras, artichoke veloute, grape and walnut salad both dishes were fantastic and my crab ravioli was particularly good!
An amuse-bouche of Cheese with an onion marmalade was served between courses, I didn’t quite catch exactly what the waiter said it was but I know it was tasty!
The main courses, CORNFED CHICKEN BREAST with spring asparagus, peas and beans, truffled pomme puree served with Albufera sauce. SEARED LOCH FYNE KING SCALLOPS WITH CRISPY YORKSHIRE SUCKLING PIG with apple and cauliflower, pomme puree and a red wine reduction. Both very well put together dishes with excellent taste combination’s and they looked fantastic.
The Beer:-
did you really think I wasn’t going to try the beer! Dark Horse Brewery, Hetton Ale was on hand pull and as it’s brewed all of 500 yds down the road from the Angel thought it rude not to try it! The sprinkler had been taken off to wash but the friendly bar staff were more than happy to oblige, replace and pour a pint, again an excellent creamy and very local pint!
No room for pudding so just had the coffee and sweet things which included a mini doughnut and soft vanilla fudge, a very enjoyable evening and I would heartily recommend The Angel, great service and top food.
Dinner is served Monday to Friday 6pm to 9pm and to 9.30pm on Saturday, The Angel Inn Website
The Angel Inn, Hetton, Restaurant
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: 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: Food | Tags: black pudding, cheese, farmers market, free range pork, gloucester, sausagemeat, Sausages, scotch eggs, stroud, tomatoes
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- Stroud Farmers Market
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- Stroud Farmers market
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- artisan bakery bread
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- Cheese board
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- duck sausage virtually fat free
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- The tomato stall
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- Carrots
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- Gloucestershire Cheese
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- Jon at the tomato stall
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- Jons lunch salad
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- Scotch Egg Sausagemeat
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- The best Scotch Eggs
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- what flavour do you fancy?
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- Warmed Scotch Eggs, blackwatch with black pudding and an original
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- Simon Weaver Cotswold Cheese
It was very good to see a vibrant farmers market full of fantastic produce and plenty of customers, some stalls were nearly sold out by 11am, nearly all the strawberries and green beans were gone.
We bought red and yellow cherry tomatoes, green beans, Single and Double Gloucester cheese from Godsells, Church Farm, Stonehouse and organic Cotswold Brie from Simon Weaver of Kirkham Farm, Upper Slaughter, Sun dried tomatoes, scotch eggs, Gloucester old spot pork sausages (for the kids), apple juice, steawberries and a bottle of English wine.
The excellent scotch eggs were from The Handmade Scotch Egg Company which come in a fantastic array of flavours, we tried BlackWatch with rich black pudding and free range pork a Mac which is an original scotch egg (free range pork and seasoning), a Passion which is a bit different with free range pork, beetroot and red onion and lastly a Baz which is free range welsh white/landrace cross pork with fresh basil, sun dried tomatoes and black olives, they were mmm scrumptious…
