Sausages...

I wonder when we'll tire of eating these?? 

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! 

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. 

http://www.standard.co.uk/lifestyle/foodanddrink/make-a-pig-of-yourself-with-a-bowl-of-bacon-porridge-8293532.html

12-11-12 

Bacon and Porridge?! 

So, first New York, then London and now... Waungron! 

I really fancy the idea of this! 

http://www.standard.co.uk/lifestyle/foodanddrink/make-a-pig-of-yourself-with-a-bowl-of-bacon-porridge-8293532.html

It makes perfect sense to me... combining protein with the slow release energy of the oats for breakfast, perfect! 

Guess what's on my breakfast menu in the morning...

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13-11-12 

Well, I did make it for breakfast and this is what is looked like. 

I have to admit I added some sugar to it. 

Someone suggested adding maple syrup, that would have been a good idea. 

It was nice and I would prepare it again, maybe not something for every day though! 

www.tysiriolpork.co.uk

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! 

What a wet year!

It's been incredibly wet this year and our fields have really suffered for it.  

We invested a lot of time and effort creating hard standing areas and shell paths for us and for the animals to get them out of the mud and to try and preserve some of the ground. 

 

The horses have come in for the winter and the sheep are still 'on-holidays' with the Ram so the land is having a good, well deserved rest. 

Let's hope we have a better summer in 2013!