Bacon Pork and Ham Recipes, smoked chicken recipes,

Wrap each fig half in Holly pancetta and fix with a toothpick.

Place on an oven tray and in a moderate oven 180 degrees for 12-15 minutes or until the pancetta has turned crisp.

Remove from the oven and allow to cool before serving.

Holly Ham with Cream Cheese and Walnuts

I used hams that was sliced on bacon thickness, which we are able to do, just phone us to the day before you need it

arrange this for you. or use two thinner slices on each layer.

400g Origin Earth Cream Cheese

9 thick slices Holly Ham

100g fresh walnuts chopped

Mix the cream cheese with the walnuts. Spread some of this mix over one layer of the ham. Place another layer of ham,

repeat spreading the cream cheese, walnut mix, and top with the third layer of ham.

This recipe will make three stacks.

Wrap the stacks in clingfilm and refrigerate for 1-2 hours.

Remove from the refrigerator, and take off the cling film.
Cut each stack into approx. 1cm cubes, insert a toothpick through each one and serve.

Fig Glazed Holly ham

I used half a ham on the bone, but it is just as easy to glaze a piece of boneless ham, simply remove the skin the same way leaving the fat

on the meat.

1 jar Te Mata Fig awarad winning Fig jam

1 Tbsp balsamic vinegar

1 Tbsp dry mustard powder

juice 1/2 lemon (to taste)

Mix ingredients together and pat onto the fat of the ham. Place ham in an oven proof dish and warm through, oven at 120 degrees

celcius for aroun an hour.

Carve and serve the ham warm, not hot, you will find it much easier to slice.

300gm Holly bacon rind removed, chopped finely
1 onion chopped
1-2 cloves garlic, optional
1 red chilli sliced finely
1 tin chopped tomatoes in juice
2 tbsp tomato paste
2 tsp fresh oregano, chopped
salt (not much required because of the bacon)
Freshly ground black pepper
1/2 tsp sugar
1/2 cup water or red wine (what a choice!!)

Fry the choppd Holly bacon until starting to crisp. Remove the bacon from the pan, drain excess fat (if any) leaving around 2 tbsp add the onion and fry to soften. Add garlic and cook for another 1-2 minutes.
Place bacon back in the pan together with the rest of the sauce ingredients.
Simmer for 5-10 minutes. Serve over cooked penne pasta and top with parmesan if desired.

A recipe that needs a bit of planning as the pork cooks overnight or for 8-9 hours. Use this to feed a lot of people, it is not a dish for two!!

Place the shoulder skin side up in a roasting dish and add enough water to have around 1.5 cm in the bottom of the dish. Place in the oven at 120 degrees Celcius and leave for 8-9 hours.

Carefully remove dish from the oven and drain and save the juices. Lift the shank bone and skin off, the meat should just fall away, seperate the bones and skin and discard. Shred the tender meat with two forks into a large bowl .
Skim the fat from the saved juices and mix enough of the juice into the meat so it is moist and delicious. Season with Maldon salt and freshly ground black pepper. That is it!!! Keep all the juices to remoisten as the meat can be microwaved warm at any time.

Serving:
This is delicious as a lunch or supper dish, get your guests to make their own snack.

Load the Ssourdough crostini with meat, onions and top with the basil dressing, it is just delicious and fun.

Roughly chop the skinned tomatoes. Heat 1 tbsp oil in a casserole dish over a high heat. Brown the pork steaks on all sides, removing them to a plate when done. Keeping the heat high, add the rest of the oil, then the onions and pepper, and brown these a little at the edges, around 6 minutes.

Add the garlic, stirring for around 1 minute, then return the browned meat to the casserole and add the thyme, tomatoes, red wine, olives and bay leaves. Bring everything to a gentle simmer, season well, then put the lid on and transfer the casserole to the oven for 1+1/4 hours. After that add the potatoes, cover the pan and cook for a further 45 minutes or until the potatoes are tender.

Soak the beans in a bowl, covered with cold water. Leave overnight. Drain and reserve the soaking liquid.

Add water to the soaking liquid to make 2.25 litres and place the gammon or boiling bacon into a large pan with the soaked beans, parsley, thyme and liquid.

Bring to the boil for 10 minutes (spooning off any scum that appears) then cover and simmer over a low heat for 1+1/2 hours.
Meanwhile in a frypan, brown the sausages in a tablespoon of the oil then remove and slice into 5mm slices.

When the meat is nearly ready, remove it from the pan onto a board. Drain the rest of the ingredients from the pan into a colander, set over a large bowl reserving the cooking liquid and beans but discarding the parsley stalks and thyme.

Rinse the pan and add the second tablespoon of oil. Heat and stir in the garlic and all the prepared vegetables except the cabbage. Cover and cook the vegetables gently for about 15 minutes or until they are tender.

Skin the gammon or boiling bacon, remove all the excess fat and chop the meat into smallish pieces. When the vegetables are ready, return the pieces of meat along with the beans to the saucepan. Add enough of the cooking liquid to give the whole dish a suitably soupy consistency and season with plenty of freshly ground black pepper.

Bring the soup back to the boil then add the slices of sausage and the cabbage. Simmer for a further few minutes then serve with chargrilled French bread or warm sourdough.

1 large Holly bacon or ham shank
400g dried white haricot beans, soaked
1 large onion peeled and diced
4 garlic cloves, peeled and diced
1 tin Italian tomatoes in juice
2tbsp tomato concentrate
2-400g spicy Holly Toulouse Sausage
250g Holly bacon pieces
2-3 sprigs fresh thyme
1 bay leaf
1 cup red wine (optional, but nice)
Salt and freshly ground pepper
100g coarse breadcrumbs

Heat a little olive oil in a heavy frypan. Add the drained beans, diced onion and garlic and sweat these for about five minutes until soft but not browned. Add the tomatoes and tomato concentrate and boil furiously, stirring well until the tomato just begins to caramelise. Add the ham shank, Toulouse sausage, and bacon pieces and wine. Cover with water and add herbs. Bring to the boil, cover and cook in the preheated oven for about 3 hours, making sure the liquid does not boil, until the beans are soft but not breaking up, and the meat is falling from the bone. Take the shank from the dish, remove the meat from the skin and bone, (you can add the skin back if you wish) and add this back to the beans. Take out around a quarter of the beans and blend them with some of the liquid. Add this back to the rest and stir in gently but well along with some seasoning. Sprinkle the top with breadcrumbs and chopped parsley, and crisp the topping before serving straight from the dish.

Here is a really quick, tasty pasta recipe for Sunday nights, and when you only have five minutes time to cook!

400g Holly bacon
1 packet dried spaghetti
150ml cream
salt and pepper to taste

Remove the rind from the bacon, and chop into very small pieces.
Fry in a pre heated pan until crisp. Drain of any fat. Add the cream and simmer for 2-3 minutes until thickened. Season with salt and pepper to taste.
Boil the spaghetti until al dente.
Serve with the bacon sauce over the top.

Smoked Chicken Casserole
1 Holly Smoked Chicken, cut into segments
          1 cup fresh orange juice
          2 tablespoons Condimentum mustard
         1 red pepper, cut into slivers
         1 tablespoon soya sauce

         Coat the smoked chicken pieces in flour and brown in a heavy bottomed casserole       dish or pan. Put the chicken pieces in an ovenproof dish, deglave the pan with the orange juice, soya sauce and seedy mustard. Pour this mixture over the browned chicken pieces and add enough water to cover the chicken.
Cover and cook at a moderate heat for 1 1/2 -2 hours.
Remove from the heat and add 1-2 tablespoons flour mixed with water to the cooking juice,depending on how much liquid remains in the dish.
Cook for a further half an hour until thick.
Serve over rice with spinach and honey glazed carrots.

Roasted Smoked Chicken with Homemade Mayonaise

Oven roast in a moderate oven 1-1/2 hours, serve hot or cold. Remove the smoked chicken from the bone, and serve over fresh salad vegetables drizzled with home-made mayonnaise.

Roast pork with Fennel Onions and Apple

Cassoulet with Holly Bacon Shanks and Toulouse sausage

Gammon with Citrus Rum and Raisin

Braised Stuffed Pork Scotch Fillet

Smoked Pork Fillet Risotto

Hot Smoked Chicken Fillet Sandwich

Smoked Chicken casserole with Orange and Mustard