tag:blogger.com,1999:blog-24918674068522807402011-07-29T10:06:51.756+01:00<a href="http://www.bramptondeli.co.uk">Cyder with Eloise</a>.tamaranoreply@blogger.comBlogger21100tag:blogger.com,1999:blog-2491867406852280740.post-16579317066917513602009-10-05T19:36:00.004+01:002009-10-05T19:43:24.880+01:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.bramptondeli.co.uk/"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="http://2.bp.blogspot.com/_La7CJxNnue4/Sso991lyYjI/AAAAAAAAAoY/S_ggNP421_Y/s400/newhome" border="0" alt=""id="BLOGGER_PHOTO_ID_5389188036669104690" /></a><br /><br /><br />Sorry for the inconvenience but Brampton Deli Blog - Cyder With Eloise has moved to:<br /><a href="http://www.bramptondeli.co.uk">http://www.bramptondeli.co.uk</a><br /><br />Thank you for visiting and I hope you will visit our new home.<br /><br />Also check out this <a href="http://www.ellimoody.blogspot.com">website by Ellie</a> from where I got the picture above.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2491867406852280740-1657931706691751360?l=bramptondeli.blogspot.com' alt='' /></div>tamaranoreply@blogger.com0tag:blogger.com,1999:blog-2491867406852280740.post-79402267237453593492009-09-26T16:00:00.002+01:002009-09-27T12:45:33.086+01:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_La7CJxNnue4/Sr9QUh43IiI/AAAAAAAAAoI/xAy-KaCKteM/s1600-h/FloydPork%26Beans.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_La7CJxNnue4/Sr9QUh43IiI/AAAAAAAAAoI/xAy-KaCKteM/s320/FloydPork%26Beans.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5386111992982872610" /></a><br />Recipe taken from: <a href="http://www.bbc.co.uk/food/recipes/database/chuckwagonporkandbea_70396.shtml">BBC Food.</a><br /><br />In Memory of: Keith Floyd, check out: -<a href="http://backtothechoppingboard.blogspot.com/2009/09/farewell-floyd-food-blogging-event.html">Back to the Chopping Board: Farewell Floyd: Food Blogging Event</a> or <a href="http://asliceofcherrypie.blogspot.com/2009/09/farewell-floyd-food-blogging-event.html">A Slice of Cherry Pie: Farewell Floyd: Food Blogging Event</a>.<br /><br /><br />Ingredients<br />175g/6oz dried black beans<br />½ tsp salt<br />2 bay leaves<br />½ tsp freshly ground pepper<br />½ tsp cumin seeds<br />½ tsp dried oregano<br />2 tbsp vegetable oil<br />700g/1½lb pork shoulder, cut into cubes<br />2-3 jalapeno peppers or other chillies, chopped<br />1 onion, chopped<br />2 garlic cloves, finely chopped<br />3 tbsp crushed red chilli peppers<br />2 tbsp blue cornmeal or cornflour<br />2 tbsp honey<br /><br />Method<br />1. Soak the beans overnight in plenty of cold water.<br />2. Drain, then boil for two minutes with the salt, bay leaves, black pepper, cumin and oregano. Strain, reserving the liquid, and set aside. <br />3. Heat the oil in a pan (preferably a cauldron hung over a wood fire, wood mark 3!) and add the pork, jalapenos, onion and garlic. <br />4. In a bowl mix the red chillies, cornmeal or cornflour and the cooking liquid from the beans to make a kind of cowboy roux and stir this into the pan. Add the beans and finally the honey. Simmer for about two hours.<br />5. Serve as the sun goes down around an open fire, with a bottle of Kentucky Fried Gentleman and someone playing guitar.<br /><br />We served this with:<br /><br /><u><span style="font-weight:bold;">Corn Bread</span></u><br /><br />Ingredients:<br />150g Plain Flour<br />100g White Bread Flour<br />250g Maize<br />75g Caster Sugar<br />2 tbsp Baking Powder<br />75g Butter - Softened<br />150ml Milk<br />2 Eggs - Beaten<br />1/2 tbsp Salt<br />100g Sweetcorn - Cooked or from a tin.<br /><br />Method:<br />Mix all the ingredients together well adding the sweetcorn at the very last minute.<br />Leave in the bowl covered for at least an hour.<br />Pour into a greased baking tin.<br />Cook on the middle shelf of the oven for at least 20 minutes or until the top is golden in colour and the bread is springy (cake like) to touch.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2491867406852280740-7940226723745359349?l=bramptondeli.blogspot.com' alt='' /></div>tamaranoreply@blogger.com3