Filed under: Eating, Food, Yorkshire Dales Food | Tags: ale, arms, Beef, beer, chips, dinner, egg, fishcakes, gammon, litton, littondale, queens, roast
Went up to The Queens Arms in Littondale on the request of the eldest son for tea. He did want to try the George at Hubberholme but on telephone for opening hours established that it was fully booked. The Queens is a super little pub in one of the Yorkshire Dales hidden dales, lovely ride out over some of the great Dales roads especially if you go via Malham and Arncliffe.
The Food:- Well the gammon was good! but the rest of the meal and the beer was rather disappointing. Thing’s don’t appear to be quite the same at the Queens Arms, prices were very expensive and the quality of the food disappointing, fish cakes & roast beef dinner poor, vegetables & salad like something out of a 1980’s tv show but with 2010 prices. At least my gammon was OK!
The Beer:- Litton Ale: Pale brown in colour with a classic malt flavour. 3.8% abv. brewed on the premises, shall we say was having a rather off day! from what I have tasted it’s better in a bottle!
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- Gammon, Egg & Chips
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- Brown liquid purporting to be Litton Ale
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- The Queens Arms at Litton
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: 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, Yorkshire Dales Food | Tags: apple, burgers, coleslaw, hog, hogroast, pork, potato, roast, salad, sauce, Sausages, stuffing
Our most recent Hogroast was at Bentham Auction Mart, a full hog served with apple sauce & stuffing, green salad, coleslaw and potato salad and Classic Pork Sausages and Burgers. It was a full day as the Hog had to go on at about 10am to ensure it was cooked through for serving at 6.30pm and to guarantee that fantastic crispy crackling! Our Classic Pork bangers and burgers were also served along with the pork sandwiches.
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- Full Hog cooking in the hog roast machine, crackling looking good!
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- Carving the hog roast
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- Hog Sandwich with Apple Sauce and Stuffing
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- Classic Pork Sausages cooking on the griddle
Filed under: Yorkshire Dales Food | Tags: apple sauce, bonfire, crackling, fireworks, hog, pork, roast, Sausages, stuffing
Went to my first bonfire of the season last night with the kids and sampled brother Nigel’s top hog roast with apple sauce & stuffing and some very crunchy crackling!! mm that crackling was good! Also managed a couple of famous Wildman Sausages, still the best but I am rather biased!
The bonfire and a top firework display was at Riverside Caravan Park in Bentham, the display was done by the Black Powder Monkey’s.
