BBC Good Food Show with debbie&andrew’s sausages

Once again, debbie&andrew’s will be exhibiting at the BBC Good Food Show Winter 2016, being held in Birmingham between Thursday 24th to Sunday 27th November at the NEC.

With Christmas coming up, they’ve put together a 24 piece Christmas selection of goodies that you can simply bake and serve with your turkey to help take the hassle out of preparing the Christmas dinner and make your festive table go with a bang!  The set includes their Perfect Pork Cocktail Sausages, Perfect Pork Bacon Wraps and Caramelised Red Onion Stuffing Balls.  As with all debbie&andrew’s products, they’re gluten, wheat and dairy free, so even those on restricted diets don’t have to miss out on the festivities.

 

You can find debbie&andrew’s on stand 226 of the show over all 4 days, but even if you can’t get to the show, you don’t have to miss out as I have the chance for you to win 1 of 5 sizzling sausage supper kits, worth £25.00.  This includes a recipe book with their favourite sausage recipes, a cool bag and free sausage vouchers.  With the recipe book in hand and debbie&andrew’s delicious Perfect Pork, Perfect Cumberland or Harrogate 97% Pork sausages in the fridge, you’re sure to simply sail through the festive season!   To enter simply answer the question below:

Which place provides the inspiration for debbie&andrew’s 97% pork sausages?
a) Harrogate, b) Harwich or C) Harlow?

To enter, simply email your answer along with your name and delivery address details to: debbieandandrews@freycob.co.uk  The competition closes at midnight on Sunday 27th November 2016. Winners will receive their prizes directly from debbie&andrew’s.

For more information on debbie&andrew’s as well as information on their charity products, visit their website www.debbieandandrews.co.uk

This is a sponsored post by debbie&andrew’s who have provided the prizes directly to my readers

Ragley Hall Game Fair with debbie&andrew’s Sausages

The third Ragley Hall Game Fair runs from 29th – 31st July in Alcester, Warwickshire. Here you’ll find a whole weekend of family fun to enjoy with over 900 exhibits including falconry, country crafts, guns, fishing, country fashion, food and drink and which is expected to attract more than 100,000 visitors to the event, you’re sure to enjoy an amazing day (or two) out.  Ragley Hall has a long lineage which dates back to 1680 and is one of the Midland’s most magnificent houses with an estate covering an area of 6,500 acres.

This year debbie&andrew’s will be cooking up their tasty wheat, gluten and dairy free sausages where you can sample their newest of recipes from Sweet Chilli or Curried Chicken and Mango sausages to their original 97% Harrogate pork sausages.   You’ll also have the chance to enter competitions and find out about their ‘bangers&cash’ micro sponsorship scheme, offering up to £1,000 to any community fundraisers that bring ‘A Real Taste of the Country’ to life!

The newest sausages in their range: Sweet Chilli has a spicy hint of heat delivered by chipotle chillies and juicy red bell peppers, perfectly balanced with a drop of blossom honey and a sprinkling of demerara sugar, whilst the Curried Chicken and Mango Sausage was the creation of a debbie&andrew’s fan and was selected from over 2,000 entries in the #MakeMySausage challenge to make a sausage from your favourite food.   Clearly the Coronation Chicken based recipe was a clear favourite! A blend of chicken breast, with a slight hint of curry and bits of sweet mango is the perfect combination (and I can personally vouch for it tasting really rather nice, too!)

CCM Flag & Chutney -2

They have a huge range of flavours and products now available, and all their pork is Food Standard Assured ‘Red Tractor’. You can find further details on their site {HERE}.  Their sausages are currently available through Amazon Fresh, Asda, Morrisons, Ocado, Sainsbury’s and Tesco and are priced between £2.00 and £3.50.

If you can’t get to the show, you don’t have to miss out on the sizzle!  Simply enter my competition to win 1 of 5 sizzling sausage supper kits, worth £25.00.  This includes a recipe book with debbie&andrew’s favourite sausage recipes, a cool bag and free sausage vouchers.  With the recipe book in hand and debbie&andrew’s delicious Perfect Pork, Perfect Cumberland or Harrogate 97% Pork sausages in the fridge, you’re sure to sail through the summer BBQ season!   To enter simply email the answer to the question below, along with your name and delivery address, to dandacompetition@freycob.co.uk by midnight on Friday 29th July 2016. 

What do debbie&andrew’s promise?

  1. A Real Taste of the Country
  2. A Real Taste of the Countryside
  3. A Real Taste of a Country Kitchen

For more information on debbie&andrew’s as well as information on their charity products, visit their website www.debbieandandrews.co.uk

Good luck!

This competition is sponsored by debbie&andrew’s and the prize is provided by them directly.  Winners will be drawn at random from all correct answers received prior to midnight on Friday 29th July 2016 and will be contacted by email within 3 business days.  Failure to respond to the winning email by midnight on Friday 5th August will result in forfeiture of the competition prize and will result in the prize being awarded to an alternative winning entry.

 

My Perfect Barbecue

It’s getting to that time of year, when the evenings are getting longer, the weather is getting warmer and we’re all realising that we can cook and enjoy the outdoors again.  With this in mind, and in association with the Central England Co-Operative, I’ve come up with some delicious ideas that you can use to cook yourself a tasty meal to enjoy outdoors with a cheeky glass of wine (or two).

Beef Burgers:
500g Lean minced beef
1 medium red onion
¼ Red pepper
¼ Orange pepper
Bunch coriander
Salt and Pepper to season
30ml Double Cream

1. Finely chop the onion and the peppers.
2. Chop the coriander.
3. Place the mince, chopped onions, pepper and coriander into a large bowl.
4. Add the cream and season with salt and pepper.

5. Mix together thoroughly and shape into 6 burgers.

6. Chill for 10 minutes in the fridge.
7. Cook on the barbecue until thoroughly cooked through.

Sausage Wheel:
1 Pack of Cumberland Sausages
3 long metal skewers (or use wooden ones that you’ve soaked in water)

1. Untwist the individual sausages and distribute the meat evenly throughout the skin.
2. Roll gently into a spiral.
3. Skewer through from one side, through the centre and back through the other side, evenly using your three skewers.

4. Brush the surfaces with oil and barbecue until cooked through.

Chicken, Pepper & Red Onion Skewers

1 Chicken breast, cubed
1 Red onion
¼ Red pepper
¼ Orange pepper

1. Cut the top and bottom off the onion, then stand it on one of the flat edges.
2. Slice vertically through the onion into 6 wedges.
3. Cut the peppers into pieces the approximate size of your onion wedges.
4. Thread the pieces of chicken, onion and pepper alternately onto the skewers.
5. Brush with a little oil and barbecue until the chicken is cooked.

Pineapple Salsa:
175 Pineapple in natural juice
4 Spring onions
50g Red pepper
15ml Cider vinegar
15ml Dark brown sugar
60ml BBQ sauce
5mm Root Ginger.

1. Chop the pineapple, onions and pepper.
2. Grate the ginger.
3. Place all the ingredients into a saucepan and heat through for 10 minutes.

4. Serve hot or cold with your cooked burgers and sausage wheel.

Soured Cream Mint Dressing:
100ml Soured cream
15ml Concentrated mint sauce

1. Mix the soured cream and the mint sauce together thoroughly.
2. Serve with your cooked meats and salad.

I served my burgers in warmed pitta breads, which I spread with the soured cream mint dressing and stuffed with salad.

I was provided with vouchers from the Central England Co-Operative to purchase ingredients to make my BBQ meal.

Pork and Sage Stuffed Chicken

I don’t generally buy stuffing mix as it’s really easy to make yourself. The only time that I do use it is as a crumb coating for chicken portions, but that’s for another day. Today is all about getting stuffed!

1 medium Onion, finely chopped
225g Pork stuffing meat
4tbs dried Breadcrumbs
1tbs dried Sage
2tbs boiling water
1 whole chicken

1. Oven to 190˚C/170C ˚fan.
2. In a medium sized bowl, add all of the above ingredients and thoroughly mix together with your hand (or for those of a squeamish nature, you can use a spatula).
3. Use the mixture to stuff your chicken cavity.
4. Weigh your stuffed chicken and cook for 25 minutes per 500g plus an additional 25 minutes.
5. To check if your chicken is cooked through, pierce the thickest part (generally where the leg joins the body.  If the juices run clear, then your chicken is cooked.  If there is still some colour to the juices, cook for another 25 minutes and check again.
6. Allow the chicken to rest for 15 minutes before carving.
7. Serve with gravy made from the meat juices.

*The pork stuffing meat I’ve used here is the type that you get in a long plastic tube, sealed at each end with a metal clip, usually about 450g in weight.  Alternatively you can use ready made sausages which are your favourite and omit the Sage.