The hog-mornay

For the first real recipe post of 2016 I thought I might as well do something I am known for and share a seasonally appropriate burger recipe with you all, starting as I mean to go on with something a little different while also keeping it totally achievable for cooks of any level.

As the title suggests I cooked this recipe on new years eve as a final seasonal blow out before the dark cloud of January rolled in from afar to rain on our festive parade. I am not a fan of January. I just find it comes across as the killjoy of all 12 months, hitting you faster than a speeding train it takes you from the festivities of Christmas and the week that follows and shoves you straight back into the harsh light of reality. A month long Monday. The seemingly eternal dark until the post Christmas payday! It’s not all bad but I love Christmas and all the build up that comes with it so when January takes that away from us I get a bit of a grump on the first week or so.

All this considered though, I do enjoy getting together with family and celebrating new year with good food while watching the Jools Holland Hootenanny until Big Ben chimes. As I have stated previously we have just bought a new house so we were determined to have people round as much as possible as we love entertaining and cooking for people, so I developed this recipe specifically for new years eve and it was a great success.

What is it? 

Pork – three ways. A burger with a giant pig in a blanket, topped with a rich Mornay sauce on a wholemeal bun with a touch of rocket.

What do I need?

  • 500g pork mince
  • 200g diced sweet potato
  • 1 heaped tbsp. Cajun seasoning
  • 1 grated apple
  • 3 garlic cloves, minced
  • 2 red onions, finely diced
  • Rocket
  • salt and pepper
  • Olive oil
  • 4 Wholemeal rolls

For the giant pigs in blankets

  • 4 97% pork sausages. I used Heck.
  • 4 large rashers of Smoked back bacon

For the Mornay sauce

  • 2 1/2 tbsp. butter
  • 3 tbsp. white flour
  • 2 cups of warmed milk
  • 2 big handfuls grated Gruyere cheese
  • Salt and pepper

What do I do?

  1. To start with you need to bring a saucepan of lightly salted water to the boil and cook the sweet potato for 10-15 minutes, or until soft enough to slide off a skewer or fork. Then drain them and put them aside to cool, then mash them thoroughly.
  2. In a hot pan with a little oil, lightly fry the onions until soft then put aside to cool fully (Do this alongside cooking the sweet potatoes).
  3. In a bowl add the pork, apple, garlic, Cajun seasoning, onion, mash potato and season generously with the salt and pepper. Bring together well and split into 4 evenly loaded patty shapes. (If you have any left over they make great little meatballs for a pizza!) Cover in cling film and place in the fridge to chill.
  4. In a small saucepan on a low heat add the butter and wait for it to start to melt, then pop in the flour and stir until it comes together into a lumpy texture. Slowly add a little milk at a time while continuously mixing to bring together and thicken. Repeat until all the milk is used up then add the cheese and keep stirring until you get a thick cheese sauce, then season well. Add more cheese if you want it to thicken up a bit more.
  5. Heat up a grill, griddle pan or in my case I used a George Forman health grill. Butterfly the sausage and wrap it in the bacon. Place it on the hot griddle and weigh it down, either with another pan or close the lid of the health grill to avoid any major curling when the sausage starts to cook. Cook for 4-5 minutes on a medium heat and then turn over and repeat until crispy.
  6. In another hot pan, fry the burgers for 4-5 minutes a side until browned off and cooked all the way through. Serve immediately on the wholemeal rolls, on a small bed of the rocket, followed by the burger, then the pig in blanket, topped with a good helping of the sauce. Cap it with the top half of the roll and get them served before you go at them yourself!

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Chatsworth country fair 2015

Deep within the Derbyshire Dales sits a house of great stature and architectural beauty. It sits yards from the banks of the river Derwent that runs through the grounds and is situated within one thousand acres of sloping grassland that acts as home to hundreds of deer and sheep, completing the backdrop of quintessential British countryside that lends itself so well to this historic building. The house in question is considered as a real jewel in the crown of tourism in the East midlands and has been voted as the UK’s favourite country house several times in its history. It is of course Chatsworth house that I speak of and it stands as a totem of country life in the UK in the most beautiful of settings and has done for literally hundreds of years.

What better place to hold an annual country fair that showcases local produce, country sports, clothing and a celebration of rural British family values than the grounds of Chatsworth? Being my second year attending I can think of no better place to organise such a festival of British country life. My fiance and her family have been attending the show for over 30 years and I have now been absorbed into the tradition, almost like a little bank holiday designated just for us at the tail end of the summer that we use to wave farewell to the warm weather and summery produce and welcome the Autumnal turning of the leaves and the bountiful harvest to come, it really is something special to us. For example the little things like leaving extremely early to try and catch the hot air balloons rising into the air (weather permitting) in the morning and eating breakfast outside the car while waiting for the gates to open in the nipping early September breeze, just becomes part and parcel of a lovely little family tradition that has been almost ever present for my new extended family and many more families that have made this show their annual haunt.

The gates open to the public at around 8:30AM and you will find yourself wandering around as some vendors are still setting up their stalls so it can take a while to get your bearings in terms of what you want to see and what is going on if like me, you refuse to use the program for fear of it taking up valuable swag space… Although I feel it is possibly a touch of the same part of my psyche that doesn’t allow me to use instruction manuals that come with flat packed furniture. There were two main horseshoe shaped food courts this year in addition to a large food orientated tent that was located around a hundred yards away. Like any food festival or show this little outdoor food village housed many different options to please any palete including the usual offerings of cheese, meats, beer, spirits, chocolate and cakes.

Foody pics of the litter

Firstly a pair of vendors stood out for me and to be honest they are the guys that always stand out for me at these kind of events and they were The Cheshire cheese company and Supreme sausages. Cheshire cheese company seem to make an effort to have a presence at most food festivals and shows of late and offer an incredible array of cheeses from the strong mature Black Bob to the superb yet bizarre sticky toffee cheese that I tried at one of the BBC good food shows. They always do well out of me at these sorts of things however I restrained myself from purchasing any as I will be seeing them at the food show in November so I figured it would be best to wait and stock up closer to Christmas, although their range is as diverse as ever and their quality still unquestionably great. Thanks for the samples!

Supreme sausages make my favourite sausage. I am not even remotely hesitant in writing such a bold statement as their Toulouse is literally the best I have ever had and I have eaten a lot of sausages in my time! They make a great range of sausages that include wild boar and apple, pork with venison and mushroom, pork with honey and mushroom (recommended) and the good old Cumberland to name a few. They have around 20 years experience in sausage making and it certainly shows in their stellar produce, some of which did come home with me in the form of a few packs of Toulouse and some of the wild boar and apple. These two food festival veterans aside there were more sights for the culinarily inclined to see at the show but listing them all would take forever to be honest, so I will give you two of my favourite new discoveries that I feel really deserve a light shining on what they are doing.

Super cakes and blooming breads

Upon exploring the inner food tent I discovered more vendors selling cheese, fudge, ciders and a few other stalls selling gadgets and utensils. One that really caught my eye was a stand near the middle of the outer side of the tent pretty much submerged in pastries and cake, and that is genuinely not an understatement as the picture below shows. They were selling brownies as thick as a dictionary and tear and share breads that you could serve an actual meal on. I think they were called something like ‘The Foccacia company’ but do not hold me to that, they made some really incredible stuff so I am disappointed in myself that I didn’t make a proper note of it. Whoever they were they deserve all the plaudits in the world for their extraordinary creations, including the halloumi wrap which was rammed with the salty Greek goodness and was absolutely superb for the £5 we paid.

Never ending baked goods

Never ending baked goods

Hops and a half wheel

My final stall of note was the Staffordshire brewery who was actually my last stall of the entire day before returning the the car for our dinner. They produce some great beers that range from their ‘Gold beer’ that runs at 3.8% ABV and answers the current high demand for golden/light ales to the severe looking Black grouse that’s peaks at 4.5% ABV and will satisfy the stout lovers among us. Funnily enough though they have combined two of my favourite things in their business plan… beer and cheese! they produce cheese under a sister company called ‘Staffordshire cheese Co’ so the chap that was running the stall offered us three 500ml bottles of beer and a wedge of the remaining cheese to take home with us. Frankly it would have been rude not to take him up on his most kind offer of beer and cheese for such a generous price, especially when my Fiance was insisting on paying. Double win.

I went for the award winning Gold beer, Double sunset amber ale and the Black grouse stout complimented with a wedge of their Cheddleton cheese that was blended with whole and split mustard seeds. A great offer with some great produce that I could take away with me and enjoy at home, good job Staffordshire beer/ cheese! The gold beer offers an unsurprisingly golden colour with a light citrus fruit, hoppy palate, citrus notes in the scent and a nice lingering bitterness with a reasonable ABV that completes the experience and rounds off a very honest, good local beer. The cheese I haven’t actually tried yet but the taster they had available on their stall was the self titled ‘Staffordshire cheese’, very much like a good debut album it made an impression that invoked a need for more. The creamy taste and crumbly texture means it is certainly destined to be a vital part of many a Christmas cheese board as this cheese is a strong contender for best discovery of my day at Chatsworth.

And the balloons start to fly…

Feeling rather pleased with the days exploration and the discoveries that we made while traversing the rows of stalls, we spoke about the other things we had seen during the day on the way back to the car. So much had happened outside of the ‘food village’ that it was hard to keep track of really, so much so that it would take forever to write about every little detail of the show therefore I have limited this to the consumable highlights. To properly get a feel for the show I encourage you to make an effort to visit in 2016 and see for yourself, load the family into the car with a picnic and your wellies and have yourself a fantastic great day out. Everything was happening throughout the day from falconry displays, aircraft displays, craft stalls, celebrity book signings, shooting competitions, the opportunity to ride a Harley Davidson on a rolling road (which I totally took advantage of) and of course the great food and drink on offer all culminated in us agreeing that Chatsworth 2015 was a roaring success. To make things even better we closed out the day sitting as a family as the light started to slowly dissolve into evening, enjoying a homemade chicken cacciatore while we watched the hot air balloons rise above the tree line and over into the Derbyshire countryside, a great and fitting end to a thoroughly enjoyable day.

Thank you Chatsworth, we will see you next year.

One pot: Part one – Sausages

I realise I have been fairly quiet for a few weeks but I hope you will agree, for good reason, as I have been developing some new recipes for the blog. As I mentioned in an earlier post I received a cast iron pot for Christmas from my future in-laws, and thought as I seem to be using it a hell of a lot that I should share some of the things that are coming out of it.

So this will be a series of three recipes all in made in under an hour in one pot, keeping the washing up down and keeping the whole family happy… I’m struggling to see a downside on this one! Unless you don’t like sausage. Then that’s a big downside.

Ingredients:

  • 8 good quality, pork sausages. (95% pork or more)
  • 1 can of Butterbeans
  •  2 red peppers, finely sliced
  • 1 red onion, finely chopped
  • 3 cloves of garlic, crushed
  • sliced button mushrooms
  • 4 sage leaves
  • 2 tbsp. tomato puree
  • 1 tbsp. Worcester sauce
  • 1 tbsp. olive oil
  • salt
  • pepper
  • A little water (about a 1/4 of a cup)

Method:

  1. Start by putting the pot on a medium heat and adding the oil.
  2. Add the sausages in and cook for 5 minutes until browned.
  3. Remove the sausages and add the onion, garlic, peppers, sage, mushrooms, worcs. sauce and tomato puree, season well with the salt and pepper (to taste) and keep on a low heat for a couple of minutes.
  4. Add the water, reintroduce the sausages and pop the butter beans in. Stir well.
  5. Put the lid on and leave to simmer on a low heat for 15 minutes. Check the pot every now and then and stir to stop any sticking or burning. Add a splash more water if really needed. (Be careful not to over do it)
  6. Serve with brown rice or potatoes and dig in!

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As you can see it is superbly easy and it is honestly really good, hearty food. One down, two more to come. The next recipe is a chilli that is packed full of veg and has heaps of everything good to keep you ticking over nicely as we start to creep towards the slightly warmer, brighter, spring months.

BBC good food show winter 2013

December 1st 2013 marked my first visit to the BBC good food show winter at the NEC in Birmingham, offering a day full of food and drink and a chance to meet some great people with similar passions for the edible delights our world has to offer.  There were plenty of celebrity chefs rolling around the halls to grab a quick chat with some real giants of the food entertainment industry, and it was quite surreal to meet some of my own media influences.

Me and Cyrus Todiwala CBE

We purchased the tickets fairly early at a charge of around £25 each with a ticket to the super theatre show with the Hairy bikers, two of my favourite TV chefs (also quite easily a two of the nation’s nicest people, as I found out). We got their early enough to park relatively easily and made our way down to the main NEC halls, accompanied by a growing hoard of other tired looking hungry people. We entered the hall at around 9:30 on the button, this being fairly early for a Sunday morning everybody’s heavy looking eyes and drooped shoulders in the queue were absolutely justified. The perfect tonic however was the smell of the supreme sausage stall cooking their wild boar and apple sausages www.supremesausages.co.uk, The smell crept around the peripheries of the show, right by the exit, for the entirety of the day making it possibly my favourite place to stand throughout the day.

Before we had chance to start trying any food we had to dash to the super theatre to catch our early morning appointment with Si and Dave, the Hair bikers. I initially thought it would be a lot more intimate and was a little concerned with how back our seats were, but I have to say it was set up perfectly. Having the monitors behind them so you didn’t miss a trick was great and the sound work was great meaning you could hear it all happening, it really was worth the ticket price just to see them work their magic with the crowd and the food. They really are more than just talented cooks, they are natural entertainers and made everybody laugh while really getting people involved in their show, it really was an enjoyable experience.

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After around 40 minutes, the show finished and we were released upon the rest of the show to view the stalls and start getting some decent food in for our late breakfast, so naturally we made a break for the supreme sausage stall again. Upon browsing the range they have to offer it was apparent we had come across something special, but I will go into this in more detail later. I had a million and one ideas that I could use the sausages for (check out the recipe in the prior post for a good one), and we really weren’t disappointed with what we tried. We ended up buying two packs the wild boar and apple with a pack of the venison, pork and mushroom sausages and at £10 for the 3 I can’t complain at all.

The W.H.Smith stand provided an opportunity to buy and get your books signed by some of the celebrity chefs in attendance, but their strict ‘one book to one person’ rule was a bit harsh but I do understand why it was in place as the queues got a little bit hectic.

 

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The show was huge and to go through everything we saw would be a rather mammoth read so I will give you my top 5 stall highlights from the show and then fill in any details afterwards if I miss something, so to get us started we have:

5: I am not known to be a drinker but towards the end of the show we uncovered a stall doing a variety of flavoured alcohol, there was a few flavoured vodka’s and a really refreshing limoncello which I enjoyed quite a lot. The star of their range was raspberry vodka, which I must say tasted amazing, but dangerously not like alcohol! A definite winner though and I would recommend them to anybody, unfortunately, I can’t remember the name of the company and I cannot find them on the exhibitor list so I will update this if I find out who they are.

4:  Coopers gourmet sausage rolls. I can pretty much sum these up in 2 words really, yes and please. These babies are probably among my favourite sausage rolls that I have ever had, the mixes they came up with looked great but between me and my girlfriend we had pork and leek and I had black pudding and pork. They were really tasty and to back up the size they packed some really big flavour, we bought a couple to take home and heat up for our dinner. It was a really hearty end to our day back home. Good stuff coopers! www.coopers-sausage-rolls.co.uk

3: Napton water buffalo. When you find yourself feeling hungry at a food festival or food show, there’s either something wrong or you’re not trying hard enough! We spent so long walking around taking everything in and going to book signings that we neglected to really fill up that much, luckily for us Napton’s caught our eye. Fresh water buffalo burgers, made with their own animals reared on their farm. The meat was cooked to perfection, Just the right side of rare with a nice bit of bite to it. Was a great little treat that we would be able to eat it over and over! They produce a whole host of buffalo products not just meat, including milk, cheese and ice creams. Mainly available local to them or at the shows they attend. Find out more at www.waterbuffalo.co.uk

2: Pie mania. These guys are a Banbury based gourmet pie producer and have a small but strong showing of handmade pastries that are good value for money and are very pleasant, while not being too heavy which I find some pies can be. We opted for the Goats cheese, sweet potato and spinach variety. Upon arriving home we reheated it in the oven for about 25 minutes and when warmed through it became a completely different animal and we loved every mouthful, only downside was we thought it would have been nice to have been able to buy them warm at the stall. Apart from that they were incredibly moreish and look forward to seeing them again so I can nab another one.  www.pie-mania.co.uk

1: Already mentioned and deservedly so, Supreme sausages. Amazing. This company provides some of the best flavour combinations found in sausages that I have encountered, being somebody who loves game and other alternative meats they really do cater for my tastes. We both agree that they deserve the number one spot purely down to the fact that eating that first sausage kept them on our minds all day. Not only did the initial sausage make us marginally fall in love with their produce but the ones we took home created some great meals that pushed us further over the line. Their range includes (As mentioned above) the venison, pork and mushroom, the wild boar and apple along with the Toulouse, Cumberland, the fire sausage, pork with tomato and black pepper, pork with honey and mustard and also lamb and mint to name just a choice section of their range. They also offer an online delivery service guaranteed delivery within 24 hours of despatch, packed with icepacks in polystyrene boxes to guarantee they maintain their freshness en route. Visit www.supremesausages.co.uk to order yours or to find out more.

 

 

Other honourable mentions are, the Cheshire cheese company, the Snowdonia cheese company, the arm and hammer soda mixology stand, Lakeland, the world cheese awards (never seen so much cheese!), The potted game company.

Overall the show worth every penny of the entrance fee and I would recommend it to anybody who loves food. The next one is in July just in time for all your summery gluttonous needs, Fingers crossed ill see some of you there, in the meantime visit the links and help support these great companies!

Winter warmer – Wild boar sausage casserole

I tend to eat relatively healthy for the most part of the year, but when the winter slowly slides its cold, harsh, grasp around us I do crave something that makes me feel all warm and fuzzy inside. I love a good soup or stew, especially when it’s on a lazy snowy weekend and its left in the slow cooker or the hob bobbing away like a tasty molten treasure chest waiting for me to discover it in all its bubbling loveliness. This time I’m using a different kind of meat, in the form of wild boar sausage, to give it a little bit of something different.

There are nearly an endless amount of possibilities when it comes down to stews and soups, you can put anything in them! Any vegetable you can think of can be paired with all sorts of meats and pulses that can create some really hearty, cockle warming fare to keep your lunches interesting throughout the week or feed the whole family on a chilly December night.

This week as always I’m bringing you a recipe that can be cooked and enjoyed by anybody. The essence of real home cooking is keeping it simple, enjoying what you’re doing and being happy with the end result when you create something fantastic! The recipe is adaptable enough, so if you fancy giving it an extra dimension drop some chopped chillies in there or add some diced chorizo for a little Spanish flare, but here’s the recipe for my ideal winter sausage casserole.

Ingredients:

  • 6 wild boar and apple sausages or good quality sausage of your choice                                                           (Try www.supremesausages.co.uk they are amazing!)
  • 1 can chopped tomatoes
  • 300ml good chicken stock
  • 150g butter beans
  • 2 medium sticks of celery (finely chopped)
  • 4 rashers of smoked streaky bacon (cut into small chunks)
  • 200g diced butternut squash
  • 1 whole diced white onion
  • 4 cloves garlic (finely chopped)
  • 2 tbsp. tomato puree
  • 3 tbsp. red wine
  • 3 tbsp. Worcester sauce
  • 1 tbsp. smoked paprika
  • 2 tbsp. rape seed oil
  • 1 heaped tbsp. brown sugar
  • Sea salt
  • Black pepper

Method:

In a large saucepan add the rapeseed oil on a medium heat and add the sausages.

Lightly fry the sausages until browned on all sides, remove the sausage and add the garlic, bacon and onions, fry until it softens, around 2-3 minutes.

  1. When the garlic becomes aromatic and the bacon starts to brown (don’t let the garlic brown, keep it moving), add the red wine, Worcester sauce, tomatoes, tomato puree, paprika, brown sugar, beans, celery, squash, seasoning and the stock and stir well.
  2. Slice the sausage into even chunks and stir back into the mixture, keep the pan on the heat and partially cover. Leave to simmer for 30 minutes stirring regularly.
  3. Serve in a bowl with some toasted crusty bread, and a good helping of rice or pasta, topped with a few sliced black olives to make this crowd pleasing dish even more pleasing. Its good for the soul in these winter months to feed yourself some simple, fantastic food that makes you smile, with minimal effort to keep you in front of the TV watching your greys anatomy box set, sitting near the fire with the dog at your feet and the rain lashing the windows outside of your house. Whether your life runs at 500 miles per hour or you just want a quick fix, the recipe is perfect for you. Hope you enjoy it!

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