Thee Wee Pigs

Thee Wee Pigs

I’ve been under a rock for a while, so I had to come back to the blog with a cracker – sort of like Kasabian’s recent album… Tasty!

Pork on Pork on Pork. 

Pork on Pork on Pork

Not a bad combo! I’ve my youngest brother to thank for putting these flavours together… this wee recipe stuffs Hannan Meats’ pork fillet with SculleryMade Black Lava and wraps it all up with Hannan’s Guanciale for a spiced, crispy, juicy triple-pork dish that’s easy to prepare and takes less than an hour to roast!

Our SculleryMade Black Lava is a chilli black pudding so it has a kick of heat to it. It’s also got coffee, cocoa and smoked paprika in the recipe so it adds a smokey, roasted element to the dish. If you can’t get your hands on our puds, you could use another black pudding and add a teaspoon each of cocoa powder, fresh coffee grounds, smoked paprika and a freshly chopped bird’s eye chilli, well-mixed together to stuff the fillet.

While cooking, the meat releases a mixture of spiced, salty, chilli juices which can be added to a Bramley apple juice reduction for a spicy, tart sauce to serve with the pork. We’ll have new season potatoes on our plates now and using this potato, pea and pudding recipe you could whip up a tasty side-dish to serve alongside these thee wee pigs! Enjoy!

Porky Pork

Thee Wee Pigs

Ingredients:

300g Hannan’s Pork Fillet

120g SculleryMade Black Lava

100g Moyallon Guanciale

1 Shallot, chopped

1 Tablespoon Panko Breadcrumbs

 

Method:

Preparation Time: 5 minutes

Cooking Time: 50 minutes

Method

Using a sharp knife, remove any silver skin from the fillet (this doesn’t dissolve when the tenderloin is cooked, so it needs to be trimmed away)

Slice the fillet long ways from end to end to form a pocket.

Mix the pudding, shallot and breadcrumbs well until the pudding softens and the ingredients are evenly mixed using it to stuff and fill the pocket in the fillet.

On a large piece of tinfoil, create a diagonal shaped lattice of guanciale.

Place the stuffed fillet along one edge of the lattice and using the tin foil to roll the fillet, cover the opening of the pocket with the lattice .

Stuffed

Fold the tinfoil around the meat to seal into a tight parcel and cook at 180°C for 40 minutes.

Fold back the tinfoil to uncover the guanciale and cook at 180°C for a further 10 minutes to crisp the guanciale.

Serve in your favourite company with a glass of Mac’s Armagh Cider (Dry)! 

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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog http://scullery-made.com 

For local artisan ingredients that inspire our blog, visit the Farmer’s market at The Inns, Inns Market on the 1st Saturday of every month at BT8 7HN!

SculleryMade – Ormeau Rd, Belfast                                                

Contact: Caoimhe@scullery-made.com

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SculleryMade Spiced Sausage Rolls

Pork, cinnamon and nutmeg. This simple recipe puts a warm and spicy twist on the humble sausage roll, an age-old savoury favourite. I first made these last year during a visit home to Ireland from Australia. I wanted to have proper black pudding but wasn’t hungry enough for a Fry-up and I washed them down with my Dad’s Mac’s Armagh Cider for a perfect pairing of pork and apple.

I’ve used SculleryMade Belfast Black Pudding, although if you can’t get your hands on this you could use Rosscarbery’s Black Pudding from Co. Cork, or Clonakilty Black Pudding, also from Co. Cork. The main thing is that your black pudding needs to be soft enough to blend well through the sausage meat. The folks up in the north coast smokehouse do a great beech wood smoked sea salt, available online from Indie Fude. For this recipe, I used shop-bought pastry, because life is too short to be rolling and folding and rolling some more!

Enjoy!

Spiced Sausage Rolls

Ingredients

1 pack of rolled puff pastry

350g sausage meat

175g black pudding meat

1tsp nutmeg

½ tsp cinnamon

Egg wash

Finely chopped pistachios

Smoked sea salt

Method

Combine the meat and spices in a bowl and mix thoroughly.

Cut the pastry in half and fill a line of spicy meat along the centre of both halves.Spiced Sassige 3

Wash the pastry on either side of the meat with egg wash and fold the pastry to seal the roll.

Cut individual sausage rolls 1.5 inches thick and place seal-side down on a baking tray lined with grease-proof paper.

Spiced Sassige 4

Brush the sausage rolls with egg wash and sprinkle with pistachio nuts and smoked sea salt.

Spiced Sassige 2

Cook in a pre-heated oven @180°C for 25 mins or until pastry is golden.

Spiced Sassige Rolls

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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For more recipe ideas using local ingredients check out our blog http://scullery-made.com 

Belfast Black Pudding is available from SculleryMade regularly at Inns Market on the last Saturday of every month.

SculleryMade – Ormeau Rd, Belfast                                                      Contact: Caoimhe@scullery-made.com