Showing posts with label local produce. Show all posts
Showing posts with label local produce. Show all posts

Wednesday, 29 May 2013

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. 

Wednesday, 30 January 2013

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

Tuesday, 29 January 2013

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 


Thursday, 29 November 2012

Tuesday, 20 November 2012

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/

Thursday, 15 November 2012

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! 


Tuesday, 13 November 2012

Rose Hip Syrup



 The best cold remedy EVER.. Rosehip Syrup! 





On my recent quest to eat locally and seasonally, I mentioned previously that I really wanted to make Rosehip Syrup just like my grandmother made for my Dad and my Aunt. 

Above is a picture of my boys (a good few weeks ago) harvesting all the ripe Rose-hips. We found a number of Rosehip bushes in the hedges surrounding our fields. We found out rather quickly too that you need to wear gloves when you harvest the fruit as the Rosehips have little 'hairs' on them that act like itching powder. 




Once we had collected what we hoped was 1 kg in weight, we took them in to the kitchen. 

Here is a copy of the recipe we followed. 

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Ingredients

1kg Rosehips
3 litres of water
500g sugar

Bring to the boil 2 litres of water.
Chop rosehips in food processor until mashed up, then add to boiling water.
Bring water back to the boil, then remove from heat and allow to steep for 20 minutes.
Pour rosehips and liquid into a scalded jelly bag and allow the juice to drip through. Gently squeeze the jelly bag to extract as much liquid as possible. Be careful not to rip the bag.
Add rosehip pulp back to a saucepan containing 1 litre of water and bring back to the boil. Then remove from heat and allow the contents to steep for another 20 minutes before straining through the jelly bag as in Step 3.
Add sugar to the strained rosehip liquid and dissolve, allow to simmer for five minutes, then pour into hot, sterilised bottles.
Store in the fridge and add to hot water with a slice of ginger for a great cold remedy, dilute in cold water for a great kids drink ,or pour over pancakes or waffles..even chocolate cake for a fragrant sauce or topping!
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It was surprisingly quick and easy to make. 





My only problem was, what to do with the pulp? We ended up throwing it away which seems like such a waste. I need to find a purpose for it for next year. 

I've used the syrup as a hot drink, cold drink and even poured it on my porridge so far. 

Around this time of year, I'm always the first to get a cold in our house. This year I'm the only one who hasn't suffered a cold (yet!) and I'm the only one really drinking the Rosehip Syrup... Oh well, more for me. 

Monday, 12 November 2012

Ding dong, it's Ty Siriol calling!


Delivery Service 

We wondered if we could make our offer even better and thought it would be a good idea to   offer a delivery service. (Also, we're trying to keep those food miles down so it's better for us to  make one journey to various places rather than everyone travelling to us individually.)     

We thought we would start off by offering delivering within a 10 mile radius for a small fee of £2.50 delivering between 6-9pm. 

I think every customer that we delivered to on Friday thought the £2.50 was worth every penny for simply not having to travel out in that awful weather!