Food & Drink

Pulled Pork, Pear and Rosemary Pie

Pulled Pork, Pear and Rosemary PieThere seems to be a reduction in the popularity of pork in the British meat market at present. As is indicated in the extract below. So we thought it was time for one of our themed recipes:- Pulled Pork, Pear and Rosemary Pie – Recipe below....

“Pork trade body Bpex is hoping to pull in younger consumers with a new £2m marketing push. With pork prices and sales in decline, Bpex is kicking off a “three to five-year” campaign to change perceptions of pork among younger consumers. It will kick off on 29 April with a TV ad encouraging shoppers to try pulled pork at home by showing how tasty and easy to cook it is. The ad will be supported by PR, social media and in-store activity, with more TV later in the year.  

Bpex said pork remained popular with consumers aged over 60, but admitted younger shoppers were eating very little fresh pork at home. Pulled pork - made popular by US cookery shows and success in foodservice - had been selected as the ‘hero’ product. Eating more pulled pork could also help improve the sustainability and profitability of pig farming, claimed Bpex. About 10 million pigs are reared in the UK each year but consumers eat the shoulder joints from only six million pigs. Promoting shoulder as ‘pulled pork’ could get Britons eating more shoulder meat, making pig farming more sustainable in the long term.  

“Already appearing on many pub and restaurant menus, we want consumers to try pulled pork at home as this is a great dish to reintroduce them to pork,” said BPEX marketing head Kirsty Walker. “Sales of fresh pork over the past decade have been flat or in decline and this problem is going to worsen if we don’t reach out to younger consumers.”

Bpex added that processors and retailers had got behind the campaign and were investing in it themselves. “Changing consumer perceptions about pork will take time but we are confident rejuvenating the image of pork, starting with pulled pork, will add value to the supply chain,” she said. “ - http://www.thegrocer.co.uk/Article/513197.article

Pulled Pork, Pear and Rosemary Pie Recipe

Ingredients

1.5kg pork shoulder

400g crushed tomatoes (1 can)

1 tbsp olive oil

1 onion, finely diced

3 potatoes, finely diced

3 carrots, finely diced

2 tbsp corn flour

Sprig of fresh Rosemary

5 conference pears

1 packet puff pastry

1 egg

For the pork rub

1 tbsp Worcestershire sauce

3 tbsps tomato sauce

2 tbsp honey

2 cloves garlic, crushed

2 tsp cracked pepper

2 tsp salt

3 tbsp smoked paprika

1 tsp cumin

1 tsp garlic powder

Method

1. 1. Add all the rub ingredients together in a large bowl and mix well. Place the pork in the bowl and cover the entire surface with the rub, then place it into a slow cooker. Place the lid on top and cook over night or for 12 hours. If you don't have a slow cooker then cook in a lidded casserole dish for 6 hours in the oven at 125c.

2. 2. Once the pork has cooked take the fat off the meat using tongs. It will fall off easily. Place the pork in a large bowl and pull the meat apart with two forks.

3. 3. Pour the sauce from the slow cooker (or casserole dish) into a saucepan and place on a medium heat. Add in the corn flour and cook for 10–15 minutes while stirring until thickened. 

4. 4. In a large saucepan heat the olive oil over a low heat and then add the onion and brown. Then add the carrots and potatoes and cook for about 10 minutes or until the carrots are soft. In the same pot, add sauce and the pulled pork and mix thoroughly. Take the pulled pork mixture off the heat and put aside to cool completely.

5. 5. Preheat oven to 200°C. Brush pie tins or ramekins with a little melted butter and line them with puff pastry. Spoon enough pulled pork mixture to be level with the top. Strip the leaves from the rosemary sprig and sprinkle over the pork. Slick the pears and layer over the top. Top with another round of pastry.

6. 6. Press the top of the pies with the bases around the rim using a fork and prick some holes in the tops. Brush the top of the pies with a beaten egg and cook in the oven for 20–30 minutes or until golden brown.

Bluebell Catering - Selby, North Yorkshire

Northern Living - Bluebell Catering - Selby, North YorkshireWith over 20 year experience in the catering trade Bluebell Catering offer a modern innovative take of the classic buffet menu. With speciality options available such as "Bread Sushi" along-side more traditional offerings, your guests will be delighted with the choices available.

A buffet really doesn't need to comprise bland sandwiches, sausage rolls and soggy salad. With the application of a little passion and imagination they can make your event more than memorable, for all the right reasons.

They offer a full suite of event catering for all occasions both indoor and outdoors. A selection of our sample menus can be found on their website.

Based in Osgodby near Selby they cater for event throughout the Selby and York areas.

http://www.bluebellcaterers.co.uk

Call 01757 704845 or Mobile 07507 683859

The Rowans, Hull Road, Osgodby, Selby, North Yorkshire. YO8 5HG

Legless Birds (Veal) - Benløse Fugle

Northern Living - Legless Birds (Veal) - Benløse Fugle RecipeBenløse Fugle - Recipe

In our quest to add a bit of international colour to our recipes in the gray winter months, we've traveling to Denmark today. Why this recipe is named 'Legless Birds' when there isn't any bird meat in it is anyones guess. However, whatever the name this is a very tasty traditional Danish veal dish.

Serves 4

Ingredients:-

1.5 pounds boneless lean veal

½ pound bacon

⅓ pound carrots

2 big sliced onions

1 bundle of parsley

Salt

Pepper

3 cloves of crushed garlic

Thyme dried

3 tablespoons concentrated tomato pure

25 ounces beef stock

8 ounces of cream

Method:-

Slice meat into thin steaks and flatten meat well.

Season meat with salt and pepper.

Cut bacon and carrots into long thin pieces, and place on top of meat with parsley mixed with garlic.

Roll meat into a long cigar shape with the carrot, bacon, parsley and garlic in the center, and tie with cooking string.

Roll meat rolls in flour and brown the meat and sliced onions on frying pan.

Add beef stock, tomato pure and thyme

Simmer covered for 1-1.5 hours or until meat is tender

Take meat out of pot and add cream to the stock for the gravy

Grybų užtepelė - Mushroom Bruschetta

Northern Living Lithuanian Grybų užtepelė - Mushroom Bruschetta recipeI'm meeting a lady tomorrow about a website for a Lithuanian buffet enterprise. I like to have a basic grounding in whatever topic a new project is based on, so I though I should do a little research on their cuisine. It seems they have similar classic recipes to their Polish neighbours, but have adopted dishes and ingredients from both Russian and Germany. There are some dishes which we might find challenging, to say the least. Cold broiled carp in aspic for example might not be to everybodys taste.  But there are other recipes which sound delicious.

You might find Bolete mushrooms difficult of source in the UK as we don't have the same foraging heritage, but chestnut mushrooms can be used in their place. They might not have the same depth of flavour, but they do have a similar texture.

Ingredients:-

Mushrooms , for example. Porcini / Boletus 500 grams

Dill , 1 handful

Cream , 250 milliliters

One medium Onion 

Salt & petter

Method:-

Finely cut the mushrooms. Fry the onion in butter until golden. Then add mushrooms, sprinkled with salt and pepper. simmer until the mushrooms are cooked. Add cream and simmer for another for 10 minutes. Add the dill. Stew for a few minutes, cover with the lid and set aside for 5 minutes.

Server on fresh toasted Bruschetta with a little fresh basil to top.

Crunchy peanut butter banana muffins

Northern Living - Crunchy peanut butter banana muffins recipeMaybe not your first thought for combining over ripe bananas and peanut butter, but these are real good. Put it this way, they won't be hanging around for long....

Ingredients:-

75 g (3oz) butter, softenend

200 g (7oz) caster sugar

150 g (5oz) crunchy peanut butter

2 very ripe bananas (about 200g/7oz when peeled), peeled and mashed

4 eggs, beaten

250 g (9oz) self-raising flour

12-cup muffin tray and 12 muffin cases

Method:-

(1) Preheat the oven to 180°C (350°F/Gas 4), and line the muffin tray with the paper cases. Cream the butter until soft in a large bowl or in an electric food mixer.

(2) Add the sugar, peanut butter and the mashed bananas, then beat until the mixture is light and fluffy. Whisk the eggs together in a small bowl for a few seconds or just until mixed, then gradually add them to the creamed butter mixture, beating continuously.

(3) Sift in the flour and fold in gently to combine. Divide the batter between the muffin cases, filling each up to three quarters full, and bake for 20–25 minutes or until risen and golden. Place on a wire rack to cool for 5 minutes, then remove from the tin and leave on the rack to finish cooling.

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