Recipe of the Week: Belly Pork Strips in BBQ sauce

Ingredients
3 lb (1.35 kg) belly pork, trimmed and cut into
8 thick strips (trimmed weight 2 lb 8 oz/1.15 kg)
1-2 tablespoons olive oil
1 medium onion chopped small
freshly milled black pepper
For the sauce:
5 tablespoons dry cider or wine
5 tablespoons Japanese soy sauce
1 heaped tablespoon tomato puree
1 heaped teaspoon ground ginger
1 fat garlic clove, crushed
1 tablespoon light soft brown sugar

Method
1. Pre-heat the oven to gas mark 6, 400°F (200°C).
2. First of all, make sure the strips of belly pork are absolutely dry by patting them with kitchen paper. Then rub each one all over with olive oil and season with freshly milled pepper (but no salt because of the sauce).
3. Now pop them into the roasting tin, tucking the chopped onion in among them and sprinkling them with a few more drops of oil. Place the tin on the highest shelf in the oven and let them cook for 30 minutes.
4. Meanwhile, make up the barbecue sauce simply by whisking all the sauce ingredients together until blended thoroughly.
5. When the pork has been cooking for 30 minutes, pour off any excess oil from the roasting tin, then pour the barbecue sauce over the pork and cook for a further 25 minutes, basting frequently.

Chef Jamie Oliver says: "The lovely thick layer of fat on this particular cut keeps the meat really moist as it roasts, and also gives you an incredible even layer of delicious crackling. Belly is a very underrated cut in the UK, but it is becoming a favourite on gastropub menus, and rightly so. If you're worried about scoring the crackling yourself, ask your butcher to do it for you, that’s what he’s there for."

Recipe of the Week: Quinoa and coriander chicken with grilled courgette

Ingredients
275g (9 3/4oz) organic quinoa
230g (8oz) organic mini chicken fillets
1tsp freshly crushed coriander seeds
2 long courgettes, thinly sliced
4tbsp pure rice bran oil
1 red chilli, deseeded and finely chopped
4 cloves garlic finely chopped
2cm (3/4in) fresh ginger, peeled and sliced thinly, then chopped
1 large bunch spring onions, thinly sliced
Herbs or mini leaves to scatter over, to serve

Method
1. Soak the quinoa in a bowl of cold water for 5 minutes, strain through a fine
sieve and rinse.
2. Put in a pan with 850ml (1½pt) of salted boiling water, and simmer without
the lid for 10 minutes, until the seeds just begin to pop to show a little of the
germ. Place the lid on the pan, turn off the heat and leave until any remaining
water has been absorbed. Tip onto a plate and leave to cool.
3. Cut the chicken into 2cm (3/4in) lengths and toss with the coriander seeds
and a little sea salt and pepper. Set the grill to high and line a baking tray with
tinfoil.
4. Toss the courgettes with 1 tablespoon of the oil and grind over some
pepper. Grill 15cm (6in) from the heat for 8 minutes, until lightly charred
golden, and turn over and cook for another three minutes.
5. Heat 1 tablespoon of oil in a wok. Add the chicken and fry on all sides for
5 minutes, transfer to a bowl and wipe out the wok. Heat 2 tablespoons of oil
and add the chilli, garlic and ginger.
Stir-fry for a few minutes, then add the spring onions and the quinoa. Stir to
mix, add the chicken and fold through with the grilled courgettes. Scatter
over a mixture of herbs or mini leaves of your choice.

Reference: http://www.dailymail.co.uk/femail/food/article-1291178/Recipe-Quinoa-coriander-chicken-grilled-courgette.html?ito=feeds-newsxml

Mange tout, bacon and poached egg salad

Ingredients
A small handful of mange tout (topped and tailed)
A handful of salad leaves
2/3 rashers of smoked bacon
1 egg (hen or duck)
Tablespoon of Malt Vinegar
Salt and Pepper
Salad dressing (Optional)

Method
1. Put a pan of water (minimum of 4 inches deep) on to boil with salt and a tablespoon of malt vinegar. Bring to the boil. Turn the heat down so that it’s still boiling but bubbles are just breaking the surface (rolling boil).
2. Meanwhile, put a frying pan on heat and pick your leaves to required size. Fry the bacon in no oil and poach the egg for 3 – 3.5 minutes until soft.
4. Arrange the mixed leaves around the outer edge of the plate. Put the picked and washed mange tout in the middle of the plate. Remove your poached egg from the pan and dry off on a paper towel. Place the bacon on top of the mange tout and the egg on top of the bacon.
5. Optional: Dress the salad but not the mange tout. Add a slight sprinkling of cracked pepper and salt just prior to serving.

Church Farm Broccoli and Stilton Quiche

Ingredients
250g short pastry
6 eggs
200ml cream
1 onion
1 head of broccoli (cut into small florets)
100g stilton
Salt and pepper

Method
1. Roll out the pastry. Line in a 7inch pastry ring. Prick the base
and blind bake using baking beans or a suitable alternative e.g.
dried peas. Blind bake for 12mins at 220°C. Remove baking
beans and then bake for a further 3mins. Remove from the oven.
2. Blanch florets until al dente. Cool and place in a bowl.
3. Sauté the onion on a low heat until translucent and add to the
broccoli.
4. Whisk the eggs, cream and seasoning together, then sieve.
Combine with the broccoli and onion and add to pastry base.
5. Roughly crumble the stilton on top of the quiche.
6. Bake at 150°C for 40-50mins until firm to touch.

Recipe of the Week: Church Farm Scones

Now you know our secret ingredients!

Ingredients
700g self raising flour
2 teaspoons baking powder
160g butter
6 dessert spoons caster sugar
Pinch of salt
350ml milk
1 teaspoon vanilla extract
Optional: 80g sultanas

Method
1. Sift flour and baking powder together. Add salt.
2. Rub in the butter until it looks like bread crumbs.
3. Warm the milk and vanilla extract.
4. Add sugar to the flour mix and combine. Optional: Add
sultanas.
5. Add the milk and mix with a blunt knife.
6. Pat the dough so that it’s roughly 11/2 inches deep. Then cut
out with a plain cutter. Place on a warm baking tray 2inches
apart.
7. Bake for 9 minutes at 200°C until the base is golden brown.
8. Serve with clotted cream, butter and jam.

Hints and Tips
Before putting the scones in the oven, brush with egg wash or milk for added colour. If you want taller scones, use a plain cutter. A warmer tray and milk also starts the raising process quicker!

Recipe of the Week: Honeyed Chicken and Potato Salad

Prep Time: 15 mins (+60 for marinading)
Cook Time: 25 mins
Serves: 4

Ingredients

Marinade
2 x 15ml spn (2 tblspn) Olive oil plus an extra spoonful for frying
_ Lime, juice of (see dressing also)
1 Clove garlic, crushed
1 x 5ml spn (1 tspn) Clear English honey
Salt and freshly ground black pepper
4 Chicken or Turkey breasts, skinned, boned and cut into strips
450g (1 lb) British new potatoes, scrubbed and halved

Dressing
2 x 15ml spn Olive oil
1/2 Lime, rind and juice of
1 x 2.5ml spn (1/2 tspn) Dijon mustard
1 x 2.5ml spn (1/2 tspn) Clear English honey.
Cherry tomatoes and salad leaves to serve.

Method
1. Combine all the marinade ingredients in a large bowl then add the chicken. Cover and refrigerate for at least 1 hour.
2. Place the potatoes in a pan of boiling water, cover and simmer for 20 minutes or until tender.
3. Meanwhile heat the oil for frying in a large frying pan or wok then add the chicken with the marinade and stir fry for 10 – 15 minutes or until the chicken is thoroughly cooked.
4. Drain the potatoes then add to the cooked chicken in the wok and continue to cook for 1 minute.
5. Place all the dressing ingredients plus seasoning into a screw topped jar and shake well. Pour over the salad leaves and tomatoes and serve immediately with the honeyed chicken and potatoes