Blue Pigs Black Pudding

Posted By Andrew @ 12:37 pm in Black Pudding

The Blue Pigs Black Pudding is fast becoming one of our customers favourites.

We keep our spice mix to ourselves but are happy to divulge the odd secret.

Our black puddings are baked in the oven, in loaf tins, ready for you to grill, fry or bake.

By slowly baking rather than boiling, the pudding has a beautifully intense depth of flavour and a meaty texture.

The pudding is happy to be frozen for 3 months so you cooks don’t run out.

Pancetta wrapped King Prawns

Posted By Andrew @ 6:44 pm in Continental

Wrap the prawns in  pancetta covering the prawn completely.

Use small wooden skewers or toothpicks to secure, or if your clever, tuck the pancetta in at the ends.

Season with a small amount of black pepper.

Warm up the griddle pan and cook until the pancetta is very crispy.

Dip in a sweet/chilli sauce of your choosing.

Heavenly.

Pancetta makes any soup sensational

Posted By Andrew @ 10:23 am in Continental

A quick and easy winter to spring soup dish with extra bite.

Fry off 4 rashers of diced pancetta.
Remove from the pan and fry off a small onion and some garlic.
Dice a whole Celeriac and add to the pan.(you could add some celery for a sharper taste)
Use a good quality low salt vegetable or chicken stock to cover and simmer until soft.
Whiz it up until thick and smooth.
Season with a little black pepper.
Swirl in some cream.
Liberally scatter your pancetta.

You can replace the Celeriac with Peas for an even quicker soup.

There are so many recipes out there, each telling you a different quantity of ingredients, but always taste as you go along and create your own masterpiece.

Blue Pig Black Pudding Scotch Egg

Posted By Andrew @ 8:05 pm in Black Pudding,Blue Pig

 We are always looking for new ideas for cooking our products, after all that’s the whole point of making them. We contacted Richard the chef at The Craven Arms Giggleswick, a prodigious consumer of Blue Pig Black Pudding to see what he is currently doing.

The answer I am pleased to say is a black pudding scotch egg served with home made piccalli.

scotch egg

As a big supporter of local and seasonal food we would reccomend a meal at the Craven Arms, our black pudding travels less than two miles to get there! View their website at www.cravenarmsgiggleswick.co.uk for more information and menus.

scotch egg 1

Time for tea now, I’ve got the sausage meat and black pudding, a hen has just walked past, but how do you make piccallili?…………..

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Butterflied Leg – or shoulder – of pork

Posted By Anthony @ 6:55 am in Black Pudding,Blue Pig,Pork Cuts

http://www.guardian.co.uk/lifeandstyle/2011/apr/24/jeremy-lee-easter-recipes

We think we love the Guardian newspaper group as they have another pork recipe in the Observer. This time from Jeremy Lee. He calls for a butterflied leg, but we are sure shoulder would work too. Butterflied is to simply remove the skin, split the joint and remove the bone. We can do that for you if you wish. Jeremy also recommends the use of rare breed pig too – so more brownie points. The recipe cooks the joint on a griddle but we reckon you could equally manage in the oven. Once the pork is opened out and cooking it is dead simple really. Fry a few onions and assemble some herbs, mix with olive oil and anoint ( to use a very Guardian word ).

Jeremy says; “The delicacy of a thin slice of a fine piece of thoughtfully cooked meat is truly special.”

What more needs to be said?

Roast Shoulder of Pork from Hugh F-W

Posted By Anthony @ 7:18 am in Black Pudding,Blue Pig,Pork Cuts

We think the Guardian newspaper must be picking up our vibes as they have another excellent pork recipe. Hugh Fearnley-Whittingstall welcomes the late Easter as it will be warmer and you can dine in the open air. We would say he is a bit late as our children have already been on 2 picnics and been paddling in the river. That’s despite our spring being 3 or 4 weeks later than the gentle climes of rural Dorset. Hugh even complains about the weather in March but the usual driving rain stinging your face is one of life’s natural tonics.

 

Link through to The Guardian for the full recipe.

http://www.guardian.co.uk/lifeandstyle/2011/apr/23/easter-recipes-hugh-fearnley-whittingstall

Confit Of Belly Pork

Posted By Andrew @ 10:59 pm in Black Pudding,Pork Cuts

Confit of belly pork

Here’s a recipe that is not for the faint hearted! I recommend that you make your last will and testament and have all your affairs in order before attempting this dish. If you are on a diet you may as well stop reading now and go and do some exercises.

For the rest of us this is pork belly, the tastiest cut of pork, slowly cooked in pork or goose fat.

It is an adaptation of a recipe by Jim Drohman of Le Pichet bistro Seattle. Enjoy.

  • Ingredients
  • 1.5 Kg belly pork rind removed and cut into strips 1 inch by 3 inches
  • 1 Tbs black pepper
  • 1/4 Tbs ground cinnamon
  • 1/4 Tsp ground cloves
  • 1/4 tsp ground all spice
  • 1-2 bay leaves, crumbled
  • 5 sprigs fresh thyme
  • handful bacon cure salt
  • rendered pork or goose fat

Method

  • Mix all the spices together in a large bowl along with the curing salt.
  • Toss in the strips of pork and coat well with the mixture.
  • Wrap the coated pork tightly in cling film and leave in the fridge at least overnight but preferably 24-36 hours to marinade.
  • Remove pork from the fridge and lightly rinse off the excess seasoning under the tap and pat dry with kitchen roll.
  • Place the pork in a heavy casserole dish on the hob and completely cover with the melted fat of your choice.
  • Slowly bring the fat to a simmer and then transfer to a cool oven 120C and leave uncovered for 2-3 hours.
  • Remove from the oven and let the pork cool in the fat

Your confit of belly pork is now ready, all that remains is to reheat it. Remove the pieces of pork from the fat and scrape off the excess, reheat by placing in a hot oven for 10 minutes, fry in a dry pan, the coating of fat stops it sticking, or deep fry it for a few minutes until crisp and then drain on kitchen roll. The method you use does not really matter even deep frying is not going to add to the fat content, remember this is not a health food!

Serve with a green salad with a vinaigrette dressing, or with grainy mustard and a chunk of crusty bread. My favourite is to serve it unadorned with a cold beer whilst watching the rugby on the telly!

Proper Crackling

Posted By Anthony @ 7:08 pm in Black Pudding,Pork Cuts

roasting pork loin 001

We get asked quite regularly how do you get proper crackling. Clearly the answer always starts with making sure you have some good pork. The joy of rare breed pork is the extra fat compared to a modern pig and that helps no end. So here is what we do to get that crackling perfect.
At the Blue Pig Company we always score the skin prior to sale. That is not to help the cooking, its to help you carve it afterwards. If you have time take your pork out of its packaging and sit it on a plate, uncovered, in the fridge, preferably overnight.This will help the skin dry out which is a good thing.Then place the meat in your roasting tray and rub the skin with a little oil or butter.This is to help the salt, that you add very,very,generously,to stick to the skin.Then roast at 180C till done which will be about half an hour per old fashioned pound. The other way to tell is to poke a knife into the middle of the joint for 30 seconds and when you pull it out, if the knife point is too hot to hold, its cooked.

roasting pork loin 009

If you find the meat is cooked but the crackling is not crispy enough, turn up your oven as high as it will go and give it another 15 minutes blast. We find that usually does the trick.You will see lots of fat from this roast loin. Save it and use it to roast your spuds and they will be the crispest ones ever.

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