Farmers
Market Hero
Food
producer of the month goes to Woodhouse farm from Elmesthorpe,
Leicestershire,LE9 7SE www.woodhousefarm.co.uk
Those
of you who are regular visitors to our local farmers markets in
Sutton Coldfield, Lichfield, New Street B'ham and Solihull will no
doubt be familiar with the cheeky chappie Alan; who is passionate
about the rare breed and traditional meat which is available as
sausages, bacon, black pudding and jointed meat to buy at his stall.
At Solihull ,owner Andrew carves up his spit roasted pig served in
baps to hungry shoppers.
It
is wonderful to see a family farming business that are so passionate
and hard working in order to produce wholesome,tasty affordable food.
As a result they have won no less than 15 gold great taste awards!
For
the recipe below I used their dry cured back bacon which is produced,
butchered and smoked at their farm in Leicestershire.
Bacon
and spring pea soup
25g (1oz)
unsalted farmhouse butter
8 rashers dry
cured back bacon
3 leeks, sliced
into rings
2 garlic cloves,
crushed
500g (1lb 2oz)
frozen peas (not petit pois these will make the soup too sweet) or
you can use fresh
2 tablespoons of
garden mint
1.2l (2 pints)
fresh chicken stock
To Garnish:
Crispy pancetta
cubes
Spoonful of sour
cream
Serves 6
Method
Melt the butter
in a heavy based pan over a moderate heat, add the bacon,leeks and
garlic cook until softened-this should take about 5 mins.
Next tip in the
peas, chopped mint and pour in the stock.
Cover
and allow to boil once the peas are tender turn down the heat and
allow to simmer for about 25mins.
Take off the heat
and allow to cool before blending until smooth.
Return to the pan
to heat through and then serve in warmed dishes garnished with a
swirl of sour cream and crispy pancetta season with black pepper.
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