This is a receipe we found in a book called The Taste of China by Ken Hom that you do not see very often. However it is a dish we have cooked often and is like chinese comfort food. As europeans we expect to crisp up skin and fat from pork but this version braises the […]
This receipe comes from Susan Brookes who used to appear on the Richard and Judy show many moons go. Susan went to school with our mother and grew up within spitting distance of where we come from. Susan has written many cook books largely based on food from Yorkshire and now lives in regal retirement not far […]
7
Nov
THE BLUE PIG COMPANY
CASSOULET (or Sausage and Bean Casserole)
You will need:
450g Blue Pig Toulouse Sausage
100g Blue Pig Pancetta
Tin of Tomatoes
Tin of Canellini or simaliar drained
An onion
A couple of carrots
Ditto celery
Herbs of your choice
Heat a casserole and add some olive oil. Chop your onions, carrots and celery and chuck in the pot. Roughly chop the pancetta […]
1
Nov
CLASSIC ROAST PORK
You will need:
1.6kg Loin of Blue Pig Pork
40g of butter or olive oil for brushing
Salt
Preheat the oven to 180C or Gas Mark 4
Make sure the pork skin is scored all over – its hard to over do it
Rub the skin with the butter or brush with olive oil
Sprinkle with salt to taste ( […]
1
Nov
THE BLUE PIG COMPANY
CLASSIC BAKED HAM
You will need:
1.8kg Blue Pig Gammon joint
Large pan
Cloves
Demerara Sugar
Put the gammon in the pan and cover with water. Leave to soak over night then discard the water. Add fresh water and bring to the boil and allow to simmer gently for 40 minutes. Remove and wrap in foil and […]