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: 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: Recipes | Tags: balls, christmas, Meat, recipe, sausage, sausagemeat, stuffing, turkey
This is my Mum’s recipe and is simply the best Sausagemeat ball recipe, great hot and I suggest you make extra and hide them so you can have some leftover cold on boxing day! These are so good they should not be restricted to Xmas.
Ingredients:-
- 1lb/500g pork sausagemeat (or just remove skin from some sausages)
- 1 grated carrot
- 1 grated onion
- 1 grated apple
- 2 sticks grated celery
- 1 fresh egg
- small packet Paxo sage & onion stuffing
- salt & pepper
- plain flour if required
Method:-
- make up the paxo stuffing mix with water as directions on packet
- combine all other prepared ingredients with the stuffing and add a little flour if too wet
- make into small balls with an ice cream scoop or just use your hands
- space out on a tray (leave a gap as they will spread out)
- cook in oven for 20 mins or until cooked through, I like to slightly over cook them until a deep brown colour
- keep warm and serve with your Xmas Dinner/Lunch
I would double or treble the recipe at least and reserve some for boxing day, in our house half get eaten as soon as they come out of the oven by various members of the family pinching one as they pass through the kitchen! be warned….
Sausagemeat Balls for Christmas Dinner
Filed under: Eating, Food, Recipes | Tags: aga, cabbage, delia, gravy, hole, mash, onion, pork, potatoes, pudding, sausage, toad, Yorkshire
Not had much inspiring to write about but thought I would give you the benefit of my Toad in the Hole recipe, always great for a quick family meal, and fantastic with Paganum bangers (pork sausages).
I used a large Aga roasting tin, cut the links and threw the sausages into the roasting tin, shouldn’t need any oil as some fat will come out of the sausages as they start to cook. These sausages were classic pork sausage 500g/1.1lb of sausages, don’t prick them or anything just throw them into the pan. I cooked for 7 mins in the top oven of the Aga and then removed and poured in the Yorkshire Pudding mixture, I used Delia’s recipe below but doubled all ingredients to feed hungry family of four! If no Aga then approx gas mark 7, 425F, 220C.
Ingredients:-
- 3oz/75g Plain Flour
- 1 egg
- 3floz/75ml Milk (I used Green Top!)
- 2floz/50ml Water
- salt & pepper to taste
Method:-
- To make the Yorkshire Pudding batter sift flour into bowl,
- make a well in middle with an egg then break egg into well,
- gradually combine milk and water into flour in bowl with electric hand whisk,
- season with a pinch of salt & pepper.
Just double up recipe for larger quantities. If your just making Yorkshire Puddings then same recipe as above but heat a little oil or dripping in a bun tin before pouring a little of the mixture in each section and returning to oven.
Of course you MUST serve with onion gravy, I finely sliced 2 shallots/pickling onions, sauteed until golden in a big knob of butter, added water, pepper and then Original Bisto Powder (not those horrible granule things!) for a quick tasty onion gravy, served with new potatoes or mashed and cabbage. I had the coffee whilst making this and just love my Nespresso coffee machine, best invention since sliced bread….
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- Aga Cooked Toad in the Hole – nearly ready
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- Mmmm Nespresso Coffee
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- Sauteed Onions
Filed under: Eating, Food, Yorkshire Dales Food | Tags: bangers, british, classic, gravy, hole, mash, onion, sausage, toad, week, yorkshire pudding
British Sausage week runs from the 3rd of November through to the 9th November 2008. Are you having Sausages for bonfire night? The best multipurpose food ever invented! Breakfast sausage, camping staple food, BBQ greatness, simple quick family meals, sausage casserole, toad in the hole or just Sausages n’ mash.
That great traditional British dish “Toad in the Hole” combined with great mash and onion gravy for a true bangers & mash experience.
toad in the hole for British sausage week
Campsite pork sausages
Paganum classic pork sausages cooked in the Aga
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…
