Here's a few recipes using our cured meats for you to try at home.
DINGLEY DELL CURED ELIDURE CHORIZO, HUEVOS AND ROASTED RED PEPPERS (by Steve Durham)
Serves 1 for breakfast
- 1 Free range egg
- 25g Roasted red peppers (sliced)
- 25g Dingley Dell Elidure Smoked cooking chorizo (sliced)
- 1tsp olive oil
- Olive oil leaf (optional)
- Fresh crusty sourdough bread (sliced & toasted)
- Preheat oven to 200 - 220 c
- Fry the Elidure chorizo & roasted red peppers in olive oil to release their natural oils
- Place in a small terracotta dish (or other small, flat ovenproof dish) & break the egg over the Elidure chorizo & peppers
- Bake in the hot oven until the egg is set (soft takes about 7 minutes)
- Serve with the sourdough & garnish with olive oil leaf (optional)
- 18 scallops (roe removed)
- 200ml sparkling water (chilled)
- 100g cornflour
- 100g plain flour
- 1 egg yolk
- 1 pack of Dingley Dell Cured Albion
- 3 dsp alioli
- 1 dsp smooth apple sauce
- fennel pollen, oyster leaf (optional)
- 1L rapeseed oil
- Mix the alioli and smooth apple sauce together and chill in the fridge
- Heat the rapeseed oil in a large thick-bottomed pan to 180C
- Place the scallops onto a dry clean cloth and pat dry
- To make the batter: put the cornflour and plain flour into a large bowl and mix until thoroughly combined
- Make a well in the centre
- Whisk the egg yolk with half of the chilled sparkling water in a jug
- Gradually add to the flour, whisking until thick
- Slowly add the remaining chilled water until the batter is just mixed - don't over whisk
- Once the oil has reached 180C you can start cooking the scallops. Use tongs or a fork to pick up the scallops one at a time and dip them into the batter
- Drop them carefully into the hot rapeseed oil and fry for 2-3 minutes or until golden in colour (it's best to cook the scallops in small batches to stop them from sticking together then set aside on kitchen paper). Remove any excess batter from the oil after taking out the cooked battered scallops
- To serve, place a slice of Albion onto a plateand top with 3 of the battered scallops. The apple alioli can be served in a small dipping pot or by placing a few drops around the plate. Garnish with fennel pollen and oyster leaf (optional)
- 65g pack Dingley Dell Cured Albion
- 25ml olive oil
- 40g butter
- 35g plain flour
- 250ml full fat milk
- grated nutmeg
- sea salt and ground black pepper
- 2 beaten eggs
- 200g breadcrumbs
- 1L rapeseed oil for deep frying
- Cut the Albion into small pieces. Warm theolive oil and butter in a thick-bottomed saucepan
- Gently fry the Albion until all of the fat has been rendered off (About 10mins)
- Stir in the plain flour and continue to cook gently for about 10 mins, stirring regularly
- Warm the milk in a pan/microwave - don't let it boil
- Slowly add the warmed milk to the rendered Albion/plain flour, stirring continuously until the mixture is a silky smooth sauce (bechamel)
- Cook for a further 10mins then add the nutmeg and season with the salt and pepper
- Take off the heat and place the mixture in a container. Leave it to cool before covering with cling film, ensuring it's pressed onto the surface of the bechamel to stop a skin from forming
- Place in the fridge for at least 6 hours
- To make the croquetas, place the breadcrumbs onto a flat tray and the beaten eggs onto a shallow tray. Take out the Albion/bechamel mix and divide it into 10 golfball sized pieces
- Dip them one at a time into the beaten eggs and then the breadcrumbs, setting the aside on a plate. Chill in the fridge
- Heat the rapeseed oil to 180C in a large saucepan or deep fryer. Carefully place the croquetas into the hot oil and fry for 2-3 minutes until golden in colour and heated through
- Remove from the oil onto a clean dry cloth or kitchen paper.
- Serve immediately.
DINGLEY DELL CURED ALBION WITH ASPARAGUS AND A MALTAISE SAUCE (by Murray Chapman)
- 6 slices of Dingley Dell Cured Albion
- 16 Asparagus (depending on size)
(For the Maltaise Sauce)
- 150 ml 50% reduced orange juice
- 2 egg yolks
- 200g clarified unsalted butter (Warm)
- Sea salt
- Zest of ¼ of an orange
- Blanch the asparagus in boiling, salted water for 2 minutes and plunge into iced cold water – drain and dry.
- Whisk the egg yolks and orange juice over a pan of boiling water – whisk until the mixture thickens to a sabayon – then gently whisk in the clarified butter to achieve your sauce – finish with zest and season salt .
- Place the asparagus on a plate and layer over the Albion – place under a hot grill to warm through it will go slightly transparent (you may take it further and crisp up the Albion) remove from grill – and nappe the sauce over the Albion and Asparagus – serve
Additional – you can serve a poached egg on top of the Albion before applying the sauce.
DINGLEY DELL CURED PIZZA RECIPE (by Murray Chapman)
(For the Pizza Base)
- 1kg Strong White Flour
- 20g Fresh Yeast (12g Dried yeast)
- 20g Fine Sea Salt
- 650ml Lukewarm Water
(For the Tomato Base)
- 2 tins of Whole Italian Plum Tomatoes - allow to drain through a sieve to take out excess water for about an hour then using your hand lightly crush (this can be done the day before)
(For the Confit Garlic and Rosemary)
- 18 Garlic Cloves - skin on
- 20g Rosemary
- 150ml Olive Oil (to cover the cloves - you may require a little more depending on the size of the cloves)
- Add all the ingredients in a pan, slowly bringing up the heat and very slowly cook (without boiling) until the garlic is cooked. Make at least 24 hours in advance to allow the flavours to infuse. The confit can be stored in a fridge and will last up to 3 weeks. It can be used for many other dishes and cooking meat such as lamb or Dingley Dell Dry aged rib eye pork steaks.
(For the Topping)
Mozzarella or Provolone Cheese - broken into small pieces / cut into strips
Dingley Dell Elidure Chorizo (separate on to different pizzas)
Dingley Dell Moccus Salami (separate on to different pizzas)
- Sieve the flour and salt into a bowl and make a well in the middle. In a jug, mix the yeast into the water and leave for a few minutes, then pour into the well.
- Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in. When it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
- Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and allow to rest for 20 minutes.
- Knock back the dough and cut into 6 even size balls - allow to rest for 2 hours to lightly prove.
- Roll the dough out into rough circles, about 0.5 cm thick.
- Add the tomato base then the garlic and rosemary confit.
- Add the cheese of your choice then either of the Dingley Dell Charcuterie - as much as you fancy.
- Place in a hot oven for 6- 8 minutes.
- When the pizza is cooked, you may finish it with either ripped basil or rocket leaves. Enjoy!