Time for Baking!

Is anyone else addicted to the Great British Bake off?
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Did anyone see the Great British Bake Off last night? I'm no master baker but am highly addicted to the trial and tribulations of the baking World.

It was pie day yesterday and while i'm more of a savoury pie fan (and I have to say our Weetons pies are a tasty treat!) I was big fan of the filo pastry showstoppers.

However, if you're more like me and have a major sweet tooth you should browse our new baking range in store and online soon (sign up to our newsletter to keep ahead events and new product launches). We have all the ingredients you need to make beautiful cakes and buns with a great selection of decorations, ideal for baking with the kids. I'm particularly fond of the chocolate popping candy or strawberry swirls.

If you fancy yourself as a budding baker or chef then you should challenge our chefs in our recipe competition.

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The Ultimate Weetons Chilli Wraps

Recipe Competition Entry
2602

Ingredients

1kg Minced Beef
500g Shoulder Of Pork
A Yorkshire Chorizo
2 Fresh Chillies
1 Pouch Of Chicken Stock
2 Tins Organic Chopped Tomatoes
2 Tins Kidney Beans
2 Onions

All of the above purchased from Weetons

Method

1. Peel the paper off the Yorkshire Chorizo. Half lengthways and cut each half down the middle lengthways, so that the chorizo is now split into quarter pieces. Lay each quarter flat on a chopping board and slice at 1cm intervals.

2. Remove the skin and half of the fat layer from the shoulder of pork. Cut in to slices and then in to 1cm square cubes.

3. Pour 2 tablespoons of olive oil in to a frying pan, pre-warmed to a medium heat.

4. Fry the chorizo until the pimento flavoured oil begins to run and the chorizo begins to take on a caramelised texture. Remove from the pan, reserving the flavoured oil in the pan and place in a Le Creuset style stock pot.

5. Brown the pieces of shoulder of pork in the retained oil, until well caramelised and cooked through. Place the cooked pork in the stock pot, but reserving the now chorizo and pork flavoured oil.

6. In 2 batches, brown the minced beef in the retained oil, adding a generous sprinkling of freshly ground pepper. It is essential to brown the minced beef in 2 batches to avoid crowding the pan and boiling the beef, rather than frying it. Tip the beef and the oil, in to the stockpot with the chorizo and the pork.

7. Add a further 2 tablespoons of oil to the pan. Slice the chillies lengthways. If you prefer a mild chilli then remove the seeds and pulp from the core. For those that prefer a more intense heat, retain the seeds.
Slice the chilli at 5mm interval and fry for 2 minutes on a medium heat.
Tip the fried chillies in to the stock pot.

8. Chop the onions finely and fry in 2 tablespoons of olive oil for 5 minutes on a medium heat until translucent. Empty the tins of organic chopped tomatoes in to the pan and simmer for a further 5 minutes until the onions and tomatoes have combined to produce a rich tomato sauce. Pour the contents of the pan in to the stock pot with the browned meats.

9. Empty the chicken stock in to the stockpot and simmer all of the contents on a low heat for 1 hour, stirring occasionally.

10. After 1 hour of cooking, rinse and drain the organic kidney beans and add to the stockpot for a further 30 mins of simmering. Remembering to stir at regular intervals.

11. Serve with flour tortillas, soured cream, grated cheese and guacamole.

12. Enjoy!

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