You don’t need to be very precise with what goes into this recipe. Pork belly, chorizo, tomatoes and white beans are the main ingredients; vary the quantities of each as you wish. Method Cut a large piece of pork belly into cubes approx 4-5cms square allowing approx 2 per person. Cut up chorizo into 2 […]
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Pork and Veal
Home-made terrine
I think many of us think that a terrine is a difficult thing to make. It definitely isn’t. If you can make a meat loaf then you can do this. The result is impressive and delicious. Try making one for Easter. Teamed with a loaf of fresh bread, a platter of Salash’s smoked meats, chutney, […]
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Veal Saltimbocca
I was excited to see that Rhys and his team at Churchill Meats sell veal scalopinne – thin slices of tender, juicy milk-fed veal. I immediately thought of our favourite meals using this meat – veal Marsala, panfried with mushrooms or panfried with a tomato, caper and olive mix and of course saltimbocca. It’s very […]
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Pork Belly in saffron and almond sauce
It’s difficult to take a photo of this dish but I can assure you it tastes much much better than it looks. It’s another easy Spanish inspired recipe. The sauce would work equally well with chicken pieces or even a firm meaty fish such as monkfish. I bought the pork belly from Churchill Meats. It […]
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Braised Pork Belly with Cider
Seeing how good the pork belly from Te Kainga Meats looked last weekend, I asked Louise, one of our chefs, for her favourite recipe so we can try Jamie’s pork a different way this week. Louise has taken inspiration from the cooking traditions of northern France where pork and cider are often teamed. Ingredients and […]
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