Ingredients 150-180g free range pork shoulder per person, cut into 3cms cubes 2cms wide piece of spec cut into very small cubes 1 packet of Cumberland sausages (5 in a pack) 1 medium onion, peeled and finely chopped 2 carrots, peeled and sliced 2 leeks, halved lengthwise and finely sliced 2-3 stalks of celery, cut […]
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Pork and Veal
Cassoulet
There are many versions of cassoulet in Southwest France in the same way that there are lots of versions of bouillabaisse in the South of France. Every village thinks its way is the correct way. This is my own version which I think is closer to a Toulouse cassoulet than others. I bought the duck […]
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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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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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