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Recipe of the Month

April 2009 SIZZLING BACON STIR-FRY Ingredients 8 oz British bacon strips (smoked if preferred) 2 garlic cloves, crushed 1 tbsp vegetable oil 2 tbsp vinegar 1 tbsp minced or grated ginger 1 oz grated cheese 1 tbsp tomato puree 3 tbsp soy sauce 3 oz thin egg noodles, cooked 1 1/4lb mixed vegetables i.e. sliced onions, bamboo shoots, baby sweetcorn, sliced green or red pepper, carrot strips. Method 1. Heat oil in a wok or large frying pan. Add the bacon and stir-fry until thoroughly cooked. Remove from pan and keep warm. 2. Add garlic and ginger to pan, stir-fry for 30 seconds. Add mixed vegetables and cook for 1 - 2 minutes. 3. Stir in tomato puree and cook for a further 30 seconds. Add soy sauce and vinegar. 4. Add 5tbsp water, cover and cook for a further 1 minute. 5. Finally add the cooked noodles, bacon stir-fry strips, and grated cheese, stir thoroughly until evenly mixed and piping hot. Serve immediately. March 2009 PORT ELIZABETH Ingredients 4 boneless British Pork chops or 2 British pork Fillets 1 medium onion chopped finely 250 gs closed cup mushrooms, sliced 1 1/2 tbsp Dijon mustard 4 tbsp Crème Fraiche 1 tbsp Port Knob of butter or vegetable oil Method 1. Heat fat in pan, add the chopped onions and fry until soft. 2.Add the meat, if using fillet slice into medallions. 3. Cook for five minutes then turn; (if using fillet then only 2-3 minutes each side) add sliced mushrooms and season. 4. Continue to cook until meat is browned and mushrooms cooked. 5. Remove meat, arrange on a serving dish and keep warm 6. Add the port, mustard and finally the crème fraiche to the mushrooms and onions and blend together. When heated through, spoon over the meat and serve with new or creamed potatoes and seasonal vegetables February 2009 PORK SALTIMBOCCA Ingredients 225g or 8oz British Pork tenderloin 6 slices British Ham 6 large fresh sage leaves or thyme 1 1/2tbsp olive oil 175ml or 6fl oz Marsala wine Salt and pepper, freshly milled 150ml or 5fl oz double cream 1tbsp chopped sage Method Slice pork into six 1" medallions and flatten out with knuckles. Season with salt and pepper and lay slices of ham on top. Place a sage leaf in the centre of the pork and roll up, securing with 1/2 a cocktail stick Into a small saucepan measure out the Marsala and gently warm through. Heat oil in a large frying pan and fry the rolls of pork for 2 mins, then turn and fry other side for another 2 mins. Remove from pan Pour hot Masala into frying pan and allow to bubble and reduce for 1 min until it becomes syrupy. Add cream and sage. To serve: remove cocktail sticks and spoon over the sauce. January 2009 COUNTRY FRIED CABBAGE Ingredients 1 small cabbage 3-4 rashers British back bacon 1/2 pint double or soured cream Method Remove and discard outer leaves, shred finely. Fry bacon in a large pan until crisp, remove, leaving fat in pan - keep warm. Stir-fry cabbage in bacon fat, adding more fat if necessary, until wilted. Add cream and cook for 3 - 4 minutes stirring occasionally. Just before serving season to taste and put bacon back in. More recipes here.

LADIES IN PIGS NOTICEBOARD

June 2009

LIPS recipes

Ladies in Pigs' new recipe leaflet has now been published and can be downloaded here. With a nod to these recessionary times, it includes a number of recipes for cheaper cuts.

June 2009

Ladies in Pigs activity pack

Ladies in Pigs has been working with BPEX to put together a new Children's Activity Pack aimed at key stages one and two (primary school) children. The pack was launched yesterday at Yorkshire Agricultural Society's Children's Schools Day. The Society arranges a programme of events for schoolchildren, students and teachers, and provides support to organisations connected with agriculture. Some 2000 children attended the event over two days.

"The Activity Pack has some fasinating facts about pigs, a word search, a piggy-in-the-middle puzzle, how to make a pig mask, two lovely recipes and a breakfast colouring page for children to do," said LIPS chirman Sue Woodall. "LIPS will now be using the pack when talking to children at future schools days, and this year's shows."

Above: Lizzie Owers at Yorkshire Schools Day.

May 2009

Ladies in Pigs are a wow at Newark Show

By Simon Davies

It was a wonderful weekend at the Newark Show for Ladies in Pigs members from Nottinghamshire, Lincolnshire and Yorkshire, who were received very positively by the many thousands who attended.

All the recipes were thoroughly enjoyed. Even one little boy who didn't like the sound of "Green Pea and Bacon Chowder" plucked upo the courage to taste it, loved it and asked if could have the recipe to give to the school cook! A definite success there.

Quite a few people came up to ask for the new recipe leaflet as they had picked one up last year, were still using it and so were looking forward to the new suggestions for cooking pork and bacon.

The team of nine ladies worked very hard both days, and were even asked if they could do a local radio interview to follow up the show's success. The presenters obviously enjoyed the Thai-Style Pork and Sausages with Honey and Tarrogan samples.

A special big thank you to Julia Blant for her tireless work and co-ordination at these events. Her stamina and enthusiasm is endless, and she looks after the ladies very well too.

April 2009

School Farm and Country Fair, April 24, Ipswich

By Ian Campbell

It is true to say that this superb April weather makes all of us feel better inclined to our fellow man despite the ‘Darling’ bud of April preparing us for debtor’s prison but events like the School Farm programme which saw nearly 4,000 primary schoolchildren at the Suffolk showground does even more for my spirits.

This is the second year I will have acted as a steward ushering a group of children from one of Ipswich’s urban schools around the many attractions laid on at this event to bring farming into the lives of kids for whom the supermarket has been the closest thing they get to food production.

It really was a great day out for children and teachers and gave me nearly as much pleasure as them, seeing the way in which they interacted with the livestock and watched with fascination displays by gundogs, working collies, bloodhounds, sheep shearing and shoeing of the heavy horses.

Needless to say the greatest appreciation was shown when one of the Suffolk Punches decided now was the time to relieve herself and caused all within splashing distance to rapidly move – didn’t those children love that!

Out in the villages, we sometimes don’t realise what an ethnic mix now populates our towns even in slow, rural Suffolk and my school embraced a whole range of lovely kids who behaved themselves well and showed great interest in all aspects of the farming world.

An extremely popular component of the event is the NPA sausage-making display and our lovely East Anglian Ladies in Pigs who each year barbecue and serve hundreds and hundreds of tasty sausage bits.

I know it is going a bit far to call Rod Tuck a lovely LIP but apart from the fact his bosom appears to have headed south, he plays the part to perfection.

This year, his partner in crime, Jimmy Butler, was absent but in his place was the next generation of Butlers, Ally. Now his chest is still in the right place on a mighty frame, a fact that might encourage some next generation Young LIPs to give a helping hand in future.

This is the second farming event for children in East Anglia that LIPS and their supporting cast of pig producers help with. The Spring Fling at Norfolk Showground on 16th April will have seen thousands of children with their parents learn more about Food and Farming – all part of building our relationship with the consumers of the future.

Time and again I think how lucky we are that a certain few repeatedly give of themselves for the benefit of the whole industry - nice people in the pig industry!

Food festival at Brooksby Agricultural College

By Rita Wells

The first three photos show what happened to some members at the recent food festival held at Brooksby Agricultural College. We always get the support of Clarissa Dickson-Wrigh. She is a wonderful supporter of Ladies in Pigs and the pig industry in general.

The second photo shows that our new member Liz Owens is not afraid to do what ever it takes to promote British sausages. She is seen her giving an interview with the BBC Radio Leicester.

The third photo shows that despite the very cold and wet weather there was always a very good crowd around the mobile kitchen.

The fourth photo (below) shows yet another event. This time it is Julia Lister cooking for the huge crowds that the Yorkshire Ladies had at Countryside Live at the Great Yorkshire showground in October.

This is a relatively new event that Yorkshire Agriculturual Society is holding at the end of the show season and is a little sister to the Yorkshire Show - but there was always a huge crowd around the Ladies in Pigs table. Over the weekend there was a huge demand for the cookery books and recipe leaflets.

Showered with gifts

By Digby Scott

Jane Conder was showered with gifts and flowers when she stepped down from the chairmanship of Ladies in Pigs yesterday (April 22). “I feel thoroughly spoilt and it will take me a while to come back down to earth,” she said. The annual general meeting was hosted by wholesale butchers W. R. Wright in Liverpool. “They gave us a super day. We were greeted with a full English breakfast and at lunch they gave us loin pork steaks stuffed with French garlic and cheese, pork escallops coated in Cajun spices, and beef also coated in various spices,” said Jane. Lunch was followed by a butchering demonstration, first using loin of pork and then a whole chicken — showing how to add value to various cut through innovative cutting and with the addition of spices and marinades. “Our thanks must also go to Andrew Shufflebotham, from Cheerbrook Farm Shop, who very generously supplied all the meat for the day, free of charge. He and Ian Wright arranged all the catering between them and they did a magnificent job.” Andrew Knowles gave a presentation on the work of BPEX and NPA and BPEX chairman Stewart Houston took part in a question and answer session. “We are very appreciative of them making time in their busy schedules to join us for the day,” said Jane. New chairman of Ladies in Pigs is Sue Woodall.