Really great article about our story, main topic of conversation in the office was about Olly looking way more bald than he actually is. Dad bought about 20 copies!
This recipe was sent to us by our mate Robs mum, its a cracker of a quick family recipe when time is tight and the kids are causing havoc because they are hungry.
This is the kind of thing that cures all early morning woes, to be honest we eat it at anytime of the day. It's a corker!
Quite possibly the 'ultimate porridge' recipe, maybe not the healthiest though!
This is a great one pot meal for the whole family, really simple with just a few ingredients, we used neck fillet but you could also use pork leg. If you can be bothered to make a loaf of wholemeal bread it really goes a treat.
This has Sunday morning written all over it. A beast of a bacon bap combining all of our favourite things!
You’ve got to go hard or go home with this recipe, no room for half measures, just pile it high and give yourself a pat on the belly afterwards.
If you are hankering after something a little zesty that you can whip up with minimum fuss this is the recipe for you. Being full of garlic, chilli and ginger it’s also great if you are suffering from the dreaded winter cold!
You may look at this recipe and think, ‘what the…’ but trust us, this is a whole new level of Sunday brunch happiness.
We've only gone and won an award for our lovely sausages! Two in fact!
Thank you to the people at British Sausage Week for choosing our delicious Porky Black and Caramelised Porkers to win awards in the 'Specialty Sausage' category.
We are pretty proud of ourselves as you can see below...
Easy breakfast recipe for delicious porky Korean breakfast noodles
This is a real winner for a simple and quick, but really tasty Sunday morning breakfast. To be honest we would eat it for lunch and dinner too.
Ingredients to serve 4
Knob of butter
1 medium red onion, roughly chopped
2 cloves of garlic, finely chopped
3 Jolly Hog Caramelised Porkers, de-skinned and broken apart to smaller pieces
1 red pepper, chopped
1 tin of chopped tomatoes
1 squirt of tomato puree (we didn’t have any so used Stokes tomato sauce)
1 tsp of chilli powder
1 tsp of cumin
1 tsp paprika
sprinkle of cayenne pepper
½ tsp of brown sugar
Pinch of salt and pepper
1. In a large frying pan over a medium heat melt the butter then add the onion and the garlic, slowly cook until they have softened
2. Add the Caramelised Porker sausage meat and cook until it goes a darker brown
3. Add the red pepper, tinned tomatoes and the tomato paste, stir occasional for approx. 4 mins
4. Add all the spices, sugar and salt and pepper and let simmer for a few minutes
5. Make 4 little craters in the tomato sauce and crack an egg into each crater
6. Cover with a lid or foil until the eggs are cooked
7. Serve up with a nice big hunk of bread and salty butter
A great simple kids recipe for some spooky halloween sausages.
The perfect winter warmer recipe made with our very own Jolly Hog Proper Porkers.
Sweat down two crushed garlic cloves and a chopped red onion until golden.
Add the meat from your favourite jolly hog sausages (minus the skin) and cook through till brown and sizzling.
Add a small glass of wine until the liquid has reduced by a half.
Next pour in a small pot of single cream and stir through.
Stir in a large handful of grated parmesan, the grated zest of one unwaxed lemon and a chopped bunch of fresh thyme. Season to taste.
Cook your favourite pasta and add to the sausage sauce coating all the pasta thoroughly. Add a small cup of the pasta water if the sauce is too thick. Top with more grated parmesan and some fresh thyme sprigs and serve with a green salad and some crusty bread.
It’s that time of the year when the sun comes out, the trees are blossoming and the smell of BBQs can be smelt wafting over many a garden fence. With regards to BBQ meat theres no point trying to do anything too wild, simple is best. Sizzling sausages, juicy steaks and chicken drumsticks are best cooked as is, drizzled with a little oil if needed, to really appreciate the smokey element a BBQ gives the juicy meat. So to liven up your BBQ it's the accompaniments that need a bit a love. Rather than serving up a lettuce, cucumber and tomato salad (yawn) why not try a super easy baba ganoush, it takes minutes and adds a wow factor to any BBQ offering.
3 large aubergines
2 garlic cloves
Juice of a small lemon
2 tbsps tahini
3 glugs olive oil
Pinch of cayenne pepper
Handful of chopped parsley
Salt and pepper to taste
Pierce the skins of the aubergines with a fork then grill for 10 minutes over a hot coal BBQ (or place directly onto the flame of a gas hob) till the skin has charred and the flesh is very soft.
Let cool for 5 minutes then peel the charred skin from the aubergines. Put in a blander with all of the other ingredients then simply whizz till smooth.
Serve trickled with olive oil, a few parsley leaves and pomegranate seeds.
Baked cheesey chips with bacon by Rozzie B
4 large baking potatoes
80g plain flour
800ml whole milk
80g cheddar cheese
1 pack jolly hog bacon
1 handful of breadcrumbs
Bring a large pan of salted water to boil. Chop your baking potatoes in to half and then each half in to 4 so you have thick chip-size pieces. Parboil your potato chips for 6 minutes and then drain in a colander. Leave to steam dry for 3 minutes before pouring in to a large baking tin (approx 30cm x 30cm).
Chop up your jolly hog bacon in to small cubes and get a non-stick frying pan on a medium heat. Go in with your bacon and fry until crispy, adding your breadcrumbs in for the last few minutes to crisp up.
Next make your cheese sauce, place your butter and flour in a medium sauce pan over a medium heat, whisk together to make a rue. Slowly start pouring in your milk, whisking continuously until it has all come together and thickened. Stir in your cheese and pour the sauce over your potato chips and then scatter over your bacon and breadcrumbs.
Bake in the oven (180-200) for 45 minutes or until bubbling and crisp on top.
Make your very own Baconnaise.
Ella's - Bread on a Stick
This weekend we decided to perfect some campfire food for an upcoming camping trip to the deepest depths of Sussex, which also gave us the perfect excuse to fire up the bbq for the first time this year. This is a perfect weekend activity for the whole family to enjoy, the kids loved finding sticks and making the bread dough, almost as much as the dads enjoy making and cooking over a fire.
Firstly we made a really simple bread dough -
4 cups flour (we used spelt but plain flour is great too)
4 tsps baking powder
1/2 cup olive oil
1/2 cup warm water
2 tsps salt
The kids loved getting messy making the dough, which we did simply by combining all of the ingredients and kneading until smooth and pliable. We covered the ends of sticks the kids had collected from the garden with aluminium foil and rolled strips of the bread dough round them. We then held the dough sticks above the glowing coals of the bbq, remembering to keep turning, until they are even and cooked through.
We took the bread off the end of our sticks whole, which created a perfect sausage shaped hole to stuff full of sizzling Jolly Hog sausages and drizzled with lashings of ketchup. Perfect!
Its the worlds best food stuff in my mind. I'm talking last meal death row choice
(Warning I'm particular)
The Flavour - Smoked
The Type - Back
Grilled - never fried or baked, no no no
The Bread - white sliced the cheap stuff lets say Hovis for egs. Realistically the type of bread that gets stuck to the roof of your mouth. Never toasted, never
Butter - only butter. Make sure it goes all the way to the egdes.
The assembly - the fat must be crispy this is not unusual, the bacon to be laid fat facing inwards - I told you particular.
If I'm feeling particularly diabolical I may create a - as Ross from friends called it a 'moist maker' with a gentle dip in the bacon fat - a bit of tekkas employed by Jamie O I think. That is before he got thin and made boring food.
I prefer my bacon eu natural and by that I don't mean pig running around in a field. Tommy K or Brown sauce is quite frankly sacrilege.
If I'm feeling classy I quite like a sour dough bacon sarnie with some avocado - I'm generally not that classy.
As for the emotional attachment. As a little girl often on Saturdays I would head down to the Barbican to buy fish from the fish market where we used to share a bacon sarnie from Capn Jaspers. It wasn't the monolithic building it currently inhabits but a wooden shack in a slightly different place. I say share but knowing my dad it was probably a 80/20 split in his favour at best.
Its the worlds best food stuff in my mind. I'm talking last meal death row choice