Filed under: Pies, Yorkshire Dales Food | Tags: drake, fruity, macefield, pear, pie, Pies, pork, skipton, stilton
Always dangerous when I’m passing a good butchers and I see PIES! popped into Drake & Macefield in Skipton to admire the new display counter!! not really, I could sense pies! and spotted a couple of slightly different pies at the back of the display “which are those I enquired?” “Pork, Stilton & Pear” was the reply, nom nom one I haven’t tried, so here it is, great firm pastry but not too hard, the warm contents oozing and dripping down the paper bag as I bit into a perfect looking pork pie but with just a hint of Stilton and a lovely fruity aftertaste, very nice for a change but you couldn’t live off em!!
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- Drake & Macefield Pork, Stilton & Pear
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- Drake & Macefield Pork, Stilton & Pear
Filed under: Food, Yorkshire Dales Food, butcher | Tags: Steak, pork, skipton, pie, settle, pudding, gravy, butcher, drake, macefield, kidney, steam
Drake & Macefield Butchers in Skipton & Settle produce my favourite Sausage Roll, they are very popular and always run out when I arrive so tried the pork pie and I spotted one last lonely Steak & Kidney pudding, had to try that as well and they were both excellent. You must try the Steak Pudding, full of steak and some nice chunks of kidney, enrobed in a rich meaty gravy and a light herb suet crust, steam over a pan of water for 20 minutes and make some rich gravy to go with it, fantastic!
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- Drake & Macefield Pork Pie
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- Drake & Macefield Steak & Kidney Pudding
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- Drake & Macefield Steak & Kidney Pudding
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- Steak Pudding Dinner
Filed under: Food, Yorkshire Dales Food, butcher | Tags: apple, atkinson, caramelised, chilli, elite, gordon, harrogate, leek, meats, onion, pork, sage, Sausages, starbeck, stilton
The taste test of 8 elite sausages. A selection of fantastic sausages from Gordon Atkinson at Elite Meats in Starbeck, Harrogate, North Yorkshire. The family gathered around to conduct a sausage taste test of the following flavours:-
- Prime Yorkshire Pork Sausage
- Pork Leek & Chive Sausage
- Pork Peach & White Stilton Sausage
- Pork & Sweet Chilli Sausage
- Pork & Caramelised Onion Sausage
- Pork Tomato & Basil Sausage
- Pork Sage & Apple Sausage
- Starbeck Sausage
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- Elite Sausages oven baked
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- Sausage Sampling
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- Elite Sausage Taste Test
These are all very good sausages and were enjoyed by all members of the tasting panel!
Favourites were Pork Sage & Apple and the Pork Peach & White Stilton.
Filed under: Eating, Food, New Products | Tags: bath, british, chorizo, free range, garlic, herb, pig, pigs, pork, sausage, spicy, Yorkshire
Matthew at The Bath Pig Company sent me a lovely surprise package today, pre-launch samples of British or more specifically Yorkshire Chorizo! Still in the pack now but will be reviewing over the weekend. I have 2 versions, Garlic & Herb Chorizo and Spicy Chorizo, all made using free range, British pigs. Other products will include Semi cured cooking chorizo, extra spicy chorizo and The Pub Pig, spicy chunks of Chorizo, all should be available to buy in June 2009 and hope to have them on the Paganum website.
We have now tried both flavours and these are really delicious and taste exactly as described “on the tin” the garlic & herb has a nice herb flavour and makes a very British style Chorizo whilst the spicy version is much more traditional and quite fiery. There is likely to be a classic Chorizo and this one the extra spicy version. Whilst at the Leyburn Food Festival we tried out both varieties on the unsuspecting Yorkshire public and feedback was excellent for both. Hope to have them for sale for inclusion with your meat box or individually on the Paganum website very soon.
Filed under: Eating | Tags: best, challenge, kendalls, mushy, pateley, peas, pie, pork, skipton, stanforths
In the interest of research I have decided to willingly face the grueling task of endlessly testing and tasting the best of the best, Great British Pork Pie.
UPDATE:
Stanforths – Mill Bridge, Skipton
These pies are superb and world famous but you must observe the strict Skipton Stanforths pie eating ritual’s, that is, you must purchase and consume your pie immediately! the pie must be hot/warm! you must assume the position or posture for hot pie eating, bent forward slightly to prevent pie juice sloppage, tie and shirt stains et al, best eaten while walking along the canal tow path. A moist, peppery pork pie baked on the premises regularly throughout the day, Delicious.
The Celebrated Pork Pie Establishment
I will start with the Yorkshire Dales and my first report will be on those scrumptious pie makers from
T Kendall & Sons – Pateley Bridge
Well the various Kendall pies have been scoffed tested with the following observations:-
- Pork & Mushy Pea Pie – excellent pork and the green of the mushy peas looked well in the top of the pie but doesn’t taste any different to a normal pork pie, excellent all the same. 99p
- Pork & Apple Pie – very nice combination of excellent solid pork filling with very little jelly and a nice sweet/savoury mixture. 99p
- Pork, Stuffing & Apple Pie – or Farmhouse Pie, lovely layered effect when the pie is sliced, good short pastry, just enough apple and a nice layer of stuffing between two layers of pork, lovely stuffing flavour, excellent pie. 99p
- Pork & Pickle Pie – nice pickle smell, pie qualities as others but with a nice sweet chutney/pickle flavour, yummy… 99p
- Steak Plate Pie – a big family pie and full of big chunks of quality steak, no bits of fat and very good gravy and pastry. £4.75 excellent value easily feeds a hungry family of four.
General observations on Kendall’s of Pateley Bridge Pies, Very well filled, solid, no air space, very little jelly with a thin, crisp short pastry. Also additional fillings added subtly to the pie rather than completely smothering the quality pork pie, all made and baked on the premises with meat from own on site butchery.
The 10 year old assistant tester gave the pork & pickle and pork & mushy pea pies a thumbs up and said “100%, 5 stars and 10 out of 10″ ! great praise indeed… He wouldn’t touch the ones with Apple “coz that’s minging”!
The Fabulous foursome
Filed under: Recipes, Yorkshire Dales Food | Tags: homemade, pastry, pork, rolls, sausage, sausagemeat
Sausagemeat & Pastry what could be simpler!
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- Homemade Sausage Roll
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- Homemade Sausage Roll
Filed under: Food, Recipes | Tags: aga, belly, bellypork, blogs, crackling, Food, gravy, pork, porkbelly, roast
Lots of interest in Belly Pork at the moment and fellow food bloggers love it! I have tried it a few times and Marco Pierre Whites recipe with star anise and honey is one of my favourites but this recipe is a really simple traditional belly pork supper.
Roast Belly Pork
Ingredients:-
- 1kg Belly Pork (just feeds 4)
- Salt
- Vegetables, carrot, potato, shallots, courgette, swede, whatever you have
- 4 cloves garlic
- 500ml water
- a little oil for the roasting tin (I used groundnut oil)
Method:-
- Score skin of the pork with a Stanley knife about 10mm apart
- rub sea salt into incisions and remove excess from skin
- season with black pepper underneath only not on the skin
- add a little oil to the roasting tin and plonk your belly in and transfer to oven
- Hot to begin then lower the temperature, sory I’m not good with temperatures here as I put in the top oven of the Aga for the first hour, bottom oven for a further hour, then added the chunky cut veg, garlic and 500ml water and finished off back in the top oven for 25 mins.
- I added the courgette fairly late so as not to over cook
- when the crackling looks crispy enough transfer the pork to a plate and allow to rest while you make the gravy in the roasting tin, make sure you get all the goodness from the scrapings on the bottom of the tin. You could use veg stock, gravy browning or whatever you fancy for the gravy.
- serve and enjoy, super crispy crackling and melt in the mouth pork, most of the fat cooks away, can be poured off or goes in the gravy!
Filed under: farmers market, mail order meat | Tags: belly pork, blog, butcher, charity, feedback, Food, gumball, lamb chops, mail order, Meat, pork, pork belly, review, rib eye steak, tweetup, Twestival, twitter
I have been using Twitter for a while now and it has suddenly gone mainstream with mentions on Radio, TV and national press. I have found it very useful for expanding my Food Blog friends and audience and we have received some great feedback and reviews for our Paganum Mail Order Meat and online Farmers Market site. We have been quoted as “Meat Dealers” and even had a catchphrase christened by Niamh @EatLikeaGirl “p-p-p-p-p-p-p-pick up a paganum pork belly! 
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Twitter Logo
Thursday the 12th of February is Twestival Day, a Twitter meet up or Tweetup for Charity and will take place in over 175 cities around the world. Various raffle’s, auctions and even a Gumball style car rally from Newcastle to London (See Paganum on the Gumball Car here) will be taking place more info on the Twestival website.
Twestival Logo
You can follow me on Twitter @cwildman and you can read a selection of our reviews here:-
Hollow Legs – Chickpea & Mint Lamb
Food Stories – Crispy Chinese Roast Pork Belly
Leigh at The Good Stuff – Paganum Online Farmers Market
Rasga at Food By Day – Rib Eye Steak
Rasga at Food By Day -Yorkshire Lamb Chops
Eat Like A Girl – Roast Yorkshire Pork
The WordPress Mag – Yorkshire Dales Food Blog
Thanks to all of the above for the reviews, very much appreciated.
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
