This is the perfect seasonal gammon recipe to share amongst friends and family for a Sunday roast dinner or Christmas buffet; how and when is up to you, we just recommend you give it a try!
Ingredients:
A 6kg gammon or 3kg gammon joint
2 tbspn Honey
2 tbsp Dijon or whole grain mustard
2 tbsp Brown sugar
1 tbsp Dark soy sauce
Method:
Simmer your gammons for 20 minutes per pound.
For Whole Gammons this is about 3.5 hours.
For Half Gammons, 1.75 hours.
Remove from water and dry.
In a bowl mix the Soy Sauce, Honey,
Mustard and Brown Sugar.
Coat top of Gammon liberally.
Place Gammon on baking tray uncovered.
Pre-heat oven to 200°C / Gas mark 6.
Put Gammon in oven for 30 minutes.
Baste two or three times.
Remove Gammon, allow to rest.
If you want to impress your friends with aroma and taste then this is the marinade for you. It is simple to mix and is a perfect BBQ marinade for pork belly slices, pork steaks, pork fillet, chicken thighs, drumsticks or chicken breast kebabs.
Ingredients (for 4 chicken thighs and 4 drumsticks or 1.5kg pork belly joint cut into slices):
3/4 cup dark soy sauce
1/4 cup balsamic
1 stick lemon grass crushed
1 tsp crushed garlic
1 tsp Chinese five spice
2 tbsp sherry
2 tbsp sesame oil
1″ finely chopped ginger
2 tbsp honey
1 tsp golden/brown sugar
1 tsp fish sauce
3/4 cup cold tea
Salt and pepper
Method:
Add the ingredients together in a mixing bowl.
Make sure to crush the lemon grass stick to allow the scent and aroma to release into the marinade
Season with salt & pepper
Place your meat in a shallow bowl and pour the marinade over the meat
Cover with clingfilm and refrigerate for 6-7 hours if possible
Remove from the fridge 30 minutes before cooking.
This is a simple, quick and delicious recipe combining sweet, sour and spicy ingredients. This is a perfect BBQ marinade for chicken thighs, drumsticks or chicken breast kebabs.
Ingredients (for 4 chicken thighs and 4 drumsticks):
Rind and juice from 3 lemons
2 medium size red chilli peppers seeded and finely chopped (leave the seeds in if you want that extra bit of heat)
2 tsp of minced or chopped garlic
2 tbsp runny honey (you can also use golden syrup for a slightly thicker texture) – add more if you want a sweeter, stickier marinade
1 tbsp sesame seeds
Salt & pepper to season
Method:
Add the rind and juice of the lemons to a mixing bowl
Add the remaining ingredients and season with salt and pepper
Place your meat in a shallow bowl and pour the marinade over the meat
Cover with clingfilm and refrigerate for 4-5 hours
Remove from the fridge 30 minutes before cooking
BBQ Short ribs are a speciality in many parts of the US and they’re now making an impact in restaurants across the UK. We introduced them into our shop at the start off the year and they are quickly becoming a customer favourite. Here is a delicious recipe for trying these awesome ribs of beef.
4 beef short ribs (individually or as a rack)
For the marinade:
1/2 Cup Dark Soy Sauce
2 tbsp Sherry
1 tsp of Crushed Garlic
2 Chopped Spring Onion or Shaots
1/2″ Fresh Ginger, finely sliced
1 tbsp Honey
Place all the ingredients for the marinade in a bowl and mix together. Place the beef short ribs in a roasting dish, pour the marinade over the ribs and cover with clingfilm. Place in the refrigerator overnight or for at least 4 hours.
Beef short ribs need to be cooked “low and slow” so you can either cook in the oven or on the BBQ.
If you cook them in the oven, pre-heat the oven to 150oC and cook for 6 hours or until the beef starts to fall off the bones.
If you’re going to cook them on the BBQ, prepare your grill for indirect cooking. Cook for around 8 hours between 120oC and 140oC. Add some wood chips for an extra smoky flavour. Brush with marinade every 30 minutes for the first 2-3 hours.
Cook so the internal temperature is over 90oC or until the meat is falling away from the bone.
Using a sous vide is a wonderful way to cook any meat, and pork belly is no exception to this. This is a technique that was re-discoverd in the 1960’s as an industrial food preservation method. It was then adapted by chef Georges Pralus for the Restaurant Troisgros in France in the 1970’s as a way of cooking. He found that it gave Foie Gras better texture, flavour and appearance.
Today it is a commonly used technique in restaurants around the world and sous vide machines are also becoming part of our kitchens at home.
Our recipe is very simple; we took a large pork belly joint and placed it into a sealed food bag. We set up the sous vide at 60oC and placed the bag in for 24 hours.
After the 24 hours, we removed the pork from the bag and placed it in the fridge for a further 24 hours to allow the meat to “firm-up”.
To serve, we heated a frying pan over low heat and added some butter to melt and cut the pork belly into slices. Once the butter had melted we placed a few slices into the frying pan and cooked for 2-3 minutes either side to warm through. Whilst in the pan we drizzled some soy sauce and freshly squeezed orange juice over the pork belly to add even more flavour.
If you want to try something completely different, try adding some marmite with the butter into the frying pan!
If you have your own sous vide machine, try cooking your own pork belly or alternatively, try some we have cooked for you.
Good morning to you all. Can I just say a big thank you to you all for my order that I had delivered yesterday it was in first condition and I will recommend you, keep up the good work!
Thank you
Robert Little
]]>Hi All at Perfick Pork,
Recently took delivery of a batch of sausages, truffles and pork belly for me and 4 mates in our sales office. Every one of us love the taste and flavour of all your products WELL DONE PERFIK PORK. Just devoured a Beef Truffle- Banging flavours will order more next time.
Suggestion- how about making Beef Truffle Sausages !!! Is it possible??
Go on you can do it.
Best Regards
Paul Hill
]]>Dear all at the Perfick Place,
Some things you need to take a run up at and some of your sausage varieties have had us wondering who had an overdose of Woodfordes and a weird breakfast the next day. I mean Black Pudding and Strawberry Jam, Bubble and Squeak? Who put these in sausages?
Some culinary genius that is who! Let us start with the Bubble and Squeak, that is what tickled our fancy. Well the owner chopping the new potatoes and cooking them. Asked if he was having a late breakfast he explained he was making sausages and which variety, Bubble and Squeak. Now we like a challenge so we decided to have some of these, after learning that the meat content was still 85% (higher meat means lower carbs for all you calorie counters) and that there was lovely smoked bacon in as well as potatoes and Savoy cabbage, well you just have to try.
The blend is perfect and gives good mouth feel. Once again a feel of meat, no slime and very even distribution of herbs and spices and vegetables. But the taste, the first thing you get is bacon, your lovely smoked bacon, then the pork and spices. The potatoes and cabbages combine succulently resulting in the feeling of Wonkas Meal Gum (read Charlie and the Chocolate Factory) but without the Violet Beauregarde side effects. The result is a very festive sausage, that is right this is a Christmas Cracker. If these were chipolatas they would be the ideal side dish to any Christmas turkey. Wrapped in your finest streaky bacon for the best Piggies in Blankets or left as a sausage meat for stuffing the turkey it would be divine. As it is they are a sausage that you will want again and again.
That is a point do you do festive sausage meat stuffings? Pork with Sage and Onion? Pork with Chestnuts and Apricots? Bubble and Squeak would be good too as would Black Pudding and Strawberry Jam!
Which comes very nicely to the second variety of sausage we sampled. Black Pudding and Strawberry Jam. Now this sounds like a craving from the depths of Mother & Baby magazine. Something that a Fusion Chef came up with after a night on Babycham and Mackesons stout. Perhaps something dreamt up to torture the very soul of an HGV driver. But something has always been niggling at me ever since I first saw this sausage and the raft of awards it had garnered. Perhaps I was wrong…
So we ordered a half kilo of these. Now these were dark sausages, they are a subtle shade of black due to their contents. Cooking revealed no sickly sweet smell, indeed there was more of a smell of pork and black pudding (ain’t that a surprise?). Now tasting was a different matter, imagine the three wise monkeys given a blue banana each. You know what it looks like, you know what it smells like but in the manner of 3 curry virgins attempting a Prawn Biryani, nobody wanted to go first. In the end courage was summoned and the first casing was broken. The smell that inveigled the nostrils was simply heaven. Rich pork and black pudding, perhaps just a tiny hint of something confectionery in the background but by now the mouth had hit the fear over ride switch and the first fork full was committed to consumption! The black pudding is foremost, that lovely rich deep flavour that your home made black has, so rich and velvety takes centre stage, the pork sausagemeat compliments the deep dark notes, but somewhere like a shooting star across the sky or a flute in an orchestra the strawberry jam will make a brief and surprisingly welcome appearance before disappearing back behind the dark shadows of the black pudding. Fusion chefs can learn a lot from a sausage. We will of course be ordering more of both of these, as well as the ones with marmalade in, got to try them all now! Anyway see you all soon and ready the sausages!
Many thanks
Mike Carter
Well I could not wait for your email so was on the phone this morning to be assured that minimum meat content was 85% in the sausages. So with that in mind we set off on the jolly jaunt over from Terrington.
Now we want a butchers that
a) Employs staff who know what they are doing.
b) Sells meat that is not rotten.
c) Preferably raises their own animals.
d) If they buy in buys in local (preferably from a friend)
e) Is competitively priced.
f) Is good quality.
g) Goes out of their way to help customers choose an alternative if what they want is not available.
h) If something is available and not prepared they will prepare it for you.
i) Can cut steak.
j) Is friendly and chatty.
k) Are in premises you want to return to.
A through to K you were spot on. Now our lunch comprised of Pancetta, a slice of black pudding and a goose egg from the egg shop along the A148.
The Pancetta (like any good bacon) did not turn into something resembling a shreddy swimming in a lake of washing up liquid. The black pudding required firm pressure on the knife to slice, unlike the pale imitations sold in not so supermarkets. Now the taste, the cure was evident, but not chemically, slightly sweet but the oak smoke was foremost. Delicious. The black pudding was slightly peppery but deliciously crumbly when cooked.
The pork. Pork is notoriously full of water and other additives when purchased from unscrupulous and profit hungry mega stores. This pork is a revelation to anybody who thinks that meat is raised in plastic tubs in supermarket display cabinets. It is moist, succulent and with a flavour unlike any pork I have ever eaten. Rich, broad, mouth filling, no trace of chemicals and it also does not have any added chemicals to stabilise or preserve or bulk it up. It falls apart when you try and lift it out of the tin (we roast our chops) and as a bonus present it leaves you with some nice pork dripping. It also fills you up.
The sausages deserve an entire book of their own, not over spiced, these succulent meat cylinders also cook nicely in the oven. But unlike the attempts by our previous supplier, the sausage simply cooks, it does not exude any fat or other liquids (do not ask, the last lot of sausages we had from our previous supplier of meat were a travesty that defied description and eating). The high meat content is evident from cutting, they do not feel slimy in the mouth and there is little to no shrinkage, so a pound of sausages from you means a pound of sausages to eat!
In short your shop does what it says in the name, Perfick Pork, but also brilliant beef!
Whether it’s Marmite Easter eggs, chicken tikka lasagne or bacon jam, ‘food mash-ups’ are the latest trend to hit our dinner plates and screens. A trend highlighted recently on Channel 4’s Sunday Brunch where TV chef Simon Rimmer cooked an onion bahji scotch egg! Here at Perfick Pork we are no strangers to an ‘odd combination’ and it is hybrid food where are latest focus has been in developing new flavours and products.
Our latest concoction is a real eye catcher – a bubble and squeak sausage! After many months perfecting the recipe the bubble and squeak sausage at first site is an attractive sausage, relatively pale with flecks of savoy cabbage throughout. The flavour of the sausage is incredible; at first there’s a burst of flavour from the pork, bacon and sautéed potato, and then a warm spice comes through and the flavour lasts and lasts. As well as the aforementioned ingredients there is also a couple of secret ingredients David would not reveal. Another benefit of this sausage is that it is also Gluten Free. All our sausages are tested through our shop by our best critics – our regular customers and butchers.
The sausage was launched at the start of our show circuit this year and promises to be a popular flavour over the months and years ahead. To all those of who have already sampled the new sausage, I hope you enjoyed it as much as we do. All our sausages can be bought online.
