Best Packed Lunch EVER!

We always love to hear how our pork is enjoyed. This is my favourite story so far...  

Brides to be, Bets and Eleri purchased a large leg joint, roasted it to perfection, cooled it, sliced it and took it on their mammoth journey to Gretna Green (from South Wales) in a vintage Camper van! The sliced pork fed the wedding party for the entire journey. 

Ty Siriol Pulled Pork with Kale and Apple Straw

Another delicious recipe from our friends at Marmalade Cookery School

                                   

Tah dah!!! Here's one we made earlier... (well Marmalade did!)

Fresh Shoulders and Belly Joints are available weekly, check out www.tysiriolpork.co.uk  to find your closest Farmers Market to collect yours.  Call us to place an order ahead of the market 01792 882676. 

Roast Pork with Crackling

Roast Pork Joint with cracking crackling! 

All Ty Siriol Pork Joints will have the bone in. We believe this really adds to the flavour when cooking. If cooked well, the succulent meat will simply fall off the bone. To achieve great crackling I've listed the following instructions. This is what I follow... think it originated from good ol' Delia with a few tweaks from us, we've done it a few times now ;)  

* Pre-heat the oven to gas mark 8, 450°F (230°C). 

* Making sure the surface of the skin is very dry, rub in a small amount of olive oil and sprinkle sea salt (optional) we don't most of the time. 

* Roast for 25 minutes, then lower the temperature to gas mark 5, 375°F (190°C) allow 35 minutes per lb (450 g). 

All our cuts of meat have the weights on the labels, so no need to get the kitchen scales out! 

* Don't baste the pork, the crackling won't crisp if you do! 

* Allow to relax in a warm place for 20 minutes before carving (that's the pork not you and try your hardest not to pick at the meat while you are waiting!)

We think you can't beat this roast as a Sunday lunch! 

www.tysiriolpork.co.uk

Apple & bacon Stuffed Pork Chops

Yum! Apple & Bacon Stuffed Pork Chops

This recipe will be available with every Pork pack collected/ delivered 8th Feb

Perfect for Valentines Day! ;) 


Another great recipe to accompany our monthly pork packs by:
http://www.marmaladecookeryschool.co.uk

We love working with the guys are Marmalade! and we are particularly excited about some of the ideas they have for our Pork this year... more to follow on that soon!  

Place your order for a Pork pack and this recipe at http://www.tysiriolpork.co.uk/monthly_pork_packs.html 

Ty Siriol Honey roasted Pork Spare Ribs on spiced Pumpkin Mash from Marmalade Cookery School

We love working with the fabulous Tatiana of Marmalade Cookery School. 

Here's November's recipe for Ty Siriol Honey roasted Pork Spare Ribs on spiced Pumpkin Mash! 

Ty Siriol Honey roasted Pork Spare Ribs on spiced Pumpkin Mash

Check out the cookery classes available in Swansea with Marmalade Cookery School.

http://www.marmaladecookeryschool.co.uk/cookery-classes/

You can't beat a bacon sarnie on a cold autumn morning!

Brrrr 

It was cold outside at 6.45 this morning! 

But it was worth going out in the cold to see the sunrise. 

Once we had fed the horses, changed their rugs and fed the pigs. It was time for us to have breakfast! 

Bacon Sarnies were top of the list this morning! 

You can't beat a good home cured bit of bacon! 

Eating Seasonally

How hard would it be to eat seasonally for a year...?

What would the health benefits be?

What would it mean to our local producers? 


These are some of many questions I've been asking myself recently. I'm considering trying to eat and feed my family with only what is fresh or available locally and monitor the benefits. Will it be hard work? what will the benefits be? I stumbled upon a Sophie Dahl book recently and it inspired me seriously consider just that!

We started the process by the children and I gathering blackberries from our smallholding for the past few weeks. We have made pots and pots of blackberry jam and this past weekend we attempted our first 'Blackberry Syrup' which we've been using as an alternative to squash (it was delicious). 

So now I want to try more...

For years we have had Rosehips growning in the the garden and fields and I've never known what to do with them. I'm ashamed to admit I didn't even know they were edible! After speaking with my 80 year old aunt (Aunt Peg) she advised me that I could also make syrup out of the Rosehips and that she and my Father drank the syrup as children when thier parents couldn't buy squash. She also told me that you have to wait until the first frost before you harvest them. Apparently that is when they are at thier best. She's got 50 years more experience than me so I'll take her advice. That's next on the list to try so I'll post how we got on.