Bacon, Egg and Sausage Breakfast Pots

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Bacon, Egg and Sausage Breakfast Pots

These are pots of pure joy, everything you need to tick the ‘I’m really hungry’ box. Our kids love squashing the bread flat so it’s a good one to keep them occupied for 5 minutes on a Saturday morning!


 

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Jolly Tasty Toad in the Hole

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Jolly Tasty Toad in the Hole

We’ve probably said, ‘It’s getting cold’ about 5 times already this morning. When you work in an office with no heating, knowing you will be having a dinner like this when you get home keeps you going through the day!

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Jolly Good Sausage Rolls

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Jolly Good Sausage Rolls

Is your lunch box boring? Do you crave a snack at 9.30am, 11am, 2.30pm and 4pm like us? Well these Jolly tasty sausage rolls might be the answer to your prayers.

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Jolly Good Breakfast Pizza

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Jolly Good Breakfast Pizza

Now the sun has started to make an appearance we are coming up with any excuse to light a fire and cook outdoors, our latest excuse is Breakfast Pizza. We found it was a good way to keep the kids entertained early on a Saturday morning too!

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Greek Stew

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Greek Stew

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.

 

 

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Bacon Frenchy

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Bacon Frenchy

This has Sunday morning written all over it. A beast of a bacon bap combining all of our favourite things!

 

 

 

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Triple Hog Chilli Dog

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Triple Hog Chilli Dog

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.

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Porky Noodles

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Porky Noodles

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!

 

 

 

 

 

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British Sausage Week Winners !

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British Sausage Week Winners !

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...

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Porky Shakshuka

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Porky Shakshuka

 

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.

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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
4 eggs

Method
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

Enjoy!

 

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Sausage Pasta by Honeys Mummy

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.

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BBQ partners in crime

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BBQ partners in crime

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.

 

Ingredients
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. 

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BAKED CHEESEY CHIPS WITH BACON

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BAKED CHEESEY CHIPS WITH BACON

Baked cheesey chips with bacon by Rozzie B

 

4 large baking potatoes

salt

80g butter 

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. 

 

Eat hot! 

 

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