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  • Bringing The Bacon Home

    This is a guest blog from our late friend Paul Peacock whose discovery of homemade bacon opened up a whole new perspective on bacon! From what joints to use to trialed and tested recipes this is a great article for anyone who is thinking about curing their own bacon at home!

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  • Raising The Burger To Gourmet Heights

    Think burgers are cheap food? Think again !

    A comedian recently proclaimed on the television that you don’t find young American couples ‘going for an English’, to which someone retorted, ‘...yes, but all you eat are burgers’.

    True enough, well not actually that true really, but if your idea of a burger is that shaken out of a frozen cardboard box, or prized apart from a tower of iced up perfect circles of what could be meat but more rather looks like frozen compost, you really ought to think again about burgers.

    The thing about burgers is they are a depository for so many different flavours, and with care you can create some seriously gourmet food. The reason why we so often like to fast food restaurant burgers is hardly for the meat portion itself, but the pickles, sauces and condiments added to them, and the additions are important, we want to expand your horizons to create something amazing with meat.

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  • The Art of Spicing and Curing with Tempus

    Take part in a special event at Tempus HQ with Masterchef 2011 Champion and Tempus co-founder to learn the unique art of balancing spice in charcuterie.

    On the evening you will get to design your own unique spice mixes for a selection of products including bacon, rillette and sea trout. All of which you will get to take home.

    During the course, you will also learn about the science behind curing and what it takes to make a great tasting end product.

    Where: Tempus Food HQ - Weybridge Surrey

    When: Wednesday 19th June 2019

    Time: 6:45pm Start

    Level: Beginner to Advanced

    Cost: £125 per person

    Book Here

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  • The Game Fair 2019

    Show: The Game Fair 2019

    When: 26 - 28th July

    Where: Hatfield House, Hertfordshire, AL10 0RN

    Stand Number: N1630 Located within the yellow zone

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  • Chistorra

    Through popular demand for this tapas recipe, our Spanish friend Miguel who lives in Spain has kindly handed over this legendary recipe that his mother used.

    Chistorra is from Spain's Basque region. A fresh type of fast-cure sausage from Aragon and Navarre, Spain. Seasoned with smoked paprika De la Vera and fresh garlic, this super thin chorizo has a juicy, meaty flavor and a crisp bite. It can be considered a special type of chorizo. Made of minced pork, or a mixture of minced pork and beef, this meaty chorizo is encased in thin lamb casings.

    The ingredients are the same as those of the chorizo although its fat content is much higher. Chistorra differs from chorizo in addition to its reduced size (thin lamb casings are used to make it). Further, the chistorra is a product that should be consumed fresh and the time of maceration and curing does not usually exceed 5 days. Then it is kept cold and consumed as soon as possible.

    Typical spanish tapas: Delicious pork sausage called chistorra.

  • Haggis Recipe

    What used to be seen as food for the peasants is now seen as a Scottish delicacy and now one of the world’s most infamously bizarre foods thanks to the celebration of Burns Night. It is traditionally served at Burn’s Night Suppers on January 25th because Robert Burns, the bard of Scotland and a fan of the dish, wrote the poem ‘Address to a Haggis‘ calling it ‘great chieftan o’ the pudding-race!

    This should not however just be a one-off delicacy you eat once a year, it can be a great replacement for a Sunday dinner and why not when it tastes so good!

    To source pluck, just ask your local quality butcher who will be able to get hold of the lungs, heart and liver for you.

    Traditional cooked Scottish haggis with chopped fresh herbs on a wooden hopping board cut through to show the texture of the meat

  • Bubble & Squeak Vegetarian Sausages

    Vegetarian sausages have long been the production of homemade vegetarian sausages is entirely possible thanks to these new Vegetarian Casings made from seaweed polysaccharides.

    These have proved to be much more successful for vegetarian sausage makers than the previous cellulose casing which often split.

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  • The English Cumberland

    Possibly one of the favourite of English sausages, it is thought that the Cumberland was brought to the UK by German miners looking for work in the Cumbrian coal field. Instead of linking the sausage, the coiled it in order remind them of home.

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  • Belgium - How To Make The Boudin Blanc Sausage

    This sausage is a rich one and with England's final group stage match being Belgium, it only seems right to serve up the Baudin Blanc in what could be a fixture that decides the fate of these teams' World Cup hopes.
  • Salchichas from Panama

    This is a fermented sausage that is subsequently cooked and is highly flavoured with pepper and herbs. They are eaten for breakfast, “The full Panama” - if such a breakfast exists, consists of Salchichas and scrambled egg.

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