'We are always discussing new flavours and combinations and wanted to come up with some way of combining chocolate eggs into one of our products,' says Mr Dun a Scottish butcher. 'We did some experimenting with a plain pork sausage meat with the Creme Egg in the middle which we found was very tasty...' Sounds so revolting I'm tempted to try it.
Our March Dish of the Day- Alan Paton makes Bacon Buns
Written by RuthAlan is the Executive Head Chef at Stoke by Nayland Hotel, Golf and Spa.He shares his bun recipe that he created as part of a breakfast offering for 250 chefs and catering industry leaders.The base of the recipe is a Chelsea bun. The filling for the buns has cut mixed peel, chopped pecans, maple syrup and Pancetta. For the topping Alan uses his favourite buttercream recipe;it really is worth the extra effort of making it. The recipe calls for making an Italian meringue before adding the butter. This topping just melts in the mouth beautifully.
Makes 10 standard size or 20 small buns.
Ingredients
500g plain strong flour, plus extra for dusting
1 tsp salt
1 x 7g sachet of fast action yeast or 16g of fresh yeast
300ml milk
40g unsalted butter, at room temperature
1 free range egg
Vegetable oil for greasing
For the filling
2 tablespoons of maple syrup
100g cut mixed peel
75g chopped pecans
15 slices of Pancetta cooked, cooled and crumbled
For the glaze
Method
- Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.
- Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.
- Add the buttery milk and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.)
- Turn the dough out onto a generously floured work surface. Knead for five minutes, adding more flour if required, until the dough is smooth and elastic and is not sticky.
- Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.
- Lightly grease a baking tray.
- For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/¼in thick. Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and peel, pecans and bacon.
- Roll the dough up into a rolling pin shape, cut ten 4cm slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes.
- Preheat oven to 190C/375F/Gas 5.
- Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown.
- Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes.
- Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack.
Buns are prepared and proved in paper cases
For the Italian Meringue Buttercream
75 g egg whites
140g caster sugar
30mls water
225g salted butter
- To make the syrup, place a sugar thermometer in the saucepan and heat water and 120g of sugar over a medium-high heat.
- Beat the egg whites to stiff peaks. Once stiff gradually add the remaining sugar to the meringue.
- Raise the heat under the syrup and bring to 245 degrees F, once reached remove from heat and slowly add to the meringue, reduce the whisking speed to medium and mix until cool. Once cooled ( must be cooled or the butter will melt and the buttercream be too soft) add the butter a tablespoon at a time, beat until fully incorporated.
Decorate with the buttercream and a rasher of crispy Pancetta
Old Speckled Hen is celebrating Easter this year by bringing its much loved ale to Suffolk in a characteristically cunning style, that's set to test the grey matter and get those bushy tails wagging. The UK's number one ale brand will be burying its Hunt for a Hen Travelling Bar in a secret location in Bury St Edmunds on Saturday 14th March, and rewarding those who find it with a free pint of its full, smooth flavoured ale, in exchange for a social post. The social hunt will be taking place across four secret locations in the UK throughout March and the Easter weekend with clues appearing online from March 9th. All those up for the "Aleventure" just need to follow @SpeckledHenry on Twitter and keep a beady eye out for his clues dropped with a dedicated #huntforahen hashtag. It's then up to you to crack the clues and head to the secret location to reap the reward.It won't be hard to miss. Free ale won't be all that's on offer;there will also be the opportunity for dedicated explorers to boost their trophy cabinet with the Old Speckled Hen "Hen Hunt" competition. There are lots of prizes on offer including free beer and even up to £1000 in cash. SuffolkFoodie also have some prizes to giveaway.
Being serious foodies we also recommend that you try baking this delicious ale infused chocolate cake.
Rich and Dark Old Speckled Hen Chocolate Cake
Delicious served with freshly whipped cream....
Preparation Time: 20 minutes
Cooking Time: 20-25 minutes
Ingredients;
175g self-raising flour
-
-
¼ level tsp baking powder
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1 level tsp bicarbonate of soda
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275g dark brown soft sugar
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110g spreadable butter
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2 large eggs, beaten
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50g cocoa powder, sifted
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200ml Old Speckled Hen
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For the Icing:
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200g butter, soften
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400g icing sugar
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2 tbsp Old Speckled Hen
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50g dark chocolate, melted
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Cocoa powder or grated chocolate to dust
- Method:
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Preheat the oven 180°C, fan oven 160°C, gas mark 4. Grease and line the base of 2 x 22cm round cake-tins, with non-stick baking parchment.
Sift the flour, baking powder and bicarbonate of soda into a large mixing bowl or the bowl of a freestanding mixer.
Add all the other ingredients, except the Old Speckled Hen. Either using an electric hand whisk or the freestanding mixer combine all the ingredients for about one minute until you have a smooth creamy consistency. Add the Old Speckled Hen a little at a time until thoroughly combined.
Divide the mixture between the two prepared tins and bake for about 30–35 minutes. The cakes are cooked when pressed lightly with your little finger and the center springs back.
Place on a cooling rack and leave to cool for 5 minutes before removing from the tin and cooling further on a cooling rack.
To make the icing: melt the chocolate in the microwave - 2-3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.
Beat the softened butter, gradually adding the icing sugar a spoonful at a time. Once all the icing sugar has been added, whisk the icing for about 5 minutes on a high speed with an electric whisk until light and fluffy. Add the Old Speckled Hen and mix thoroughly. Add the melted chocolate and beat until everything is glossy and smooth. Spread or pipe half the icing onto the bottom layer, top with the other cake, spreading the remaining icing on top.
I was working in Essex last week and discovered my B&B was B and no B so I had to go hunting for my breakfast. I headed for Dedham where I had heard there was a very good tea room which opens at 9am and served breakfast. Essex Rose Tea House is owned by Wilkin and Sons, famous for the Tiptree preserves.I ordered the Welsh Rarebit made with Tiptree mustard. Perfect, as was the service and the pot of tea.
Nipping through Stowmarket today I saw this street food van and the homemade cakes and soup caught my eye. I bought a pot of Butternut Soup and a small Apple and Blackberry Crumble to take home. Then I started chatting to the chirpy owner, Caroline.She told me that she had made the soup and the crumbles the night before. She also had a heart shaped cake and tubs of homemade rice pudding. The sign for the stall said Colin's Catering Services so I asked Caroline where Colin was. "Oh! There isn't a Colin. That's the board that came with the trailer when I bought it!"
http://comune.suffolkfoodie.co.uk/itemlist.html?start=294&type=rss%27A%3D0#sigProId2366b056f9
Lambrusco and a Longhorn T.Bone. Who would have thought it from our February Dish of the Day - Justin Sharp at Pea Porridge
Written by Ruth
Lambrusco from Italy must surely be one of the most unfashionable wines of the past 20 years. Sweet, light and inexpensive, they have suffered a bad reputation. Many mature drinkers may still run as far as possible from the style, but an upsurge in quality is slowly changing people's perspective.Younger generations of winemakers are practicing new techniques and their wines can be enjoyed in many wine bars and top end restaurants throughout the world, and locally in our humble little back street bistro in Bury St Edmunds, Pea Porridge.
Its not entirely easy to obtain the wines that are fronting the “real” Lambrusco revival (although Waitrose have a simple one!) The best sources are in independent merchants and restaurants like Pea Porridge.We have a lovely light pinkish Lambrusco which we offer by the glass as an aperitif, but when it comes to eating meat we have an outstanding red Lambrusco from a producer called Quarticello.
Roberto Maestri works organically and biodynamically on 5 hectares of vines set on clay gravel soil. He only uses wild yeasts and his bubbles are made the traditional way in Emilia Romagna with the second fermentation completed in bottle.The wine is bone dry and full of earth with plenty of wild fruit. It practically screams for meat in any guise, especially those straight from the grill. In this case a big hunka T Bone of Longhorn beef!
Longhorn cattle are a brown and white breed originally from the north of England. This old fashioned breed was developed 200 years ago and was the breed that made England famous for its fine roast beef. It has been largely forgotten, but the quality remains outstanding, It is now certified rare breed . We buy it hung for 5 weeks so the fine grain, well marbled meat reaches its maturity and full potential. Wonderful paired with Lambrusco.
We have recently started cooking almost all of our meat over charcoal, for a natural and pure flavour with smoky hints. We use a Big Green Egg which is a ceramic unit in which you can grill, smoke, bake at exact temperatures by easily adjusting the airflow controls, maintaining precision and accuracy as well as outstanding flavour.
So come check us out, try for yourself the combination of great charcoaled meat with a glass (or two) of pure, frothy,earthy Lambrusco.
http://comune.suffolkfoodie.co.uk/itemlist.html?start=294&type=rss%27A%3D0#sigProIdb7b9652ef7
Our Bury St Edmunds has come up with a brilliant virtual food festival which is running throughout the town in February. Great if you are a social media addict like me. Look out for the hashtag #ffff on Twitter to see who has a special festival offer or promotion running. First up for me is Pea Porridge, our SuffolkFoodie Dish of the Day for February.
They are back! Get nominating in the Suffolk Food and Drink Awards. Do you know an independent butcher, baker or family food business. Maybe an outstanding chef, restaurant, or Suffolk based food and drink hero? Anyone that provides that "wow" factor in customer service or showcases outstanding examples of food and drink based in Suffolk? There are ten categories celebrating excellence in the food and drink industry of our marvellous county. You have until March 2nd to make your nomination or enter yourself.
Ben, bangers and a new restaurant in Bury St Edmunds.
Written by Ruth
His name is Ben Hutton. His restaurant is called Ben's. He has just opened in Bury St Edmunds and here is the link to his story. The food is all locally sourced, with pork reared by Ben himself to create his own recipe Ben's Bangers. The bangers come served on pancetta mash with shredded cabbage, buttered carrots and onion gravy. They were very good indeed. You can't beat bangers and mash on a cold winters night. We also tried the Trio of Jacob lamb prime cuts, which were shoulder, a lamb cutlet and liver. I would argue that liver is not a prime cut and is in fact offal, but I like offal and was happy to order it. It was served with boulangere potatoes, rosemary jus, root veg and savoy cabbage. The lamb was sourced from the local Culford flock and was tender, with plenty of it. I would have liked more gravy. Yes, I call it gravy. Puddings we tried included a selection of the local Alder Carr ice creams ...heaven.. and a cheesecake of the day which was stem ginger and honey. Light, not cloying and very well flavoured. A homemade tuile biscuit perched on the top, some lovely citrussy honey sauce drizzled over and unnecessary squeezy chocolate sauce garnish on the plate. It is good to see a new independent restaurant open in a town which is over run with chains.
http://comune.suffolkfoodie.co.uk/itemlist.html?start=294&type=rss%27A%3D0#sigProId7f68d7bfe4
Pork pies are much easier to make than you might imagine. Just a little time needed to prepare the filling and the pastry and some patience required with the crimping and sealing of the pies.Jelly or not? It does keep the meat moist and soaks in so you won't get a huge amount of jelly unless you keep adding more stock which is time consuming. I used 1 pint of pork stock with the equivalent amount of gelatine to set and poured it into the warm pies, no jelly layer but succulent meat.
http://comune.suffolkfoodie.co.uk/itemlist.html?start=294&type=rss%27A%3D0#sigProId46ee168dc4