Kim and Stuart Cooke, from County Cork, Ireland, show us their Campfire Stew using a piece of their OSB Gammon. Ingredients 1 OSB Gammon Joint 2 Onions 3 Bell Peppers 3 Cloves of Garlic 1tsp Paprika 1tsp Cumin 1stp Coriander 1 tin Baked Beans 1 tin Tomatoes 1 tin Kidney Beans 1 Carrot 300g Mushrooms 2 tbsp Tomato Puree 2 Chilis 1 tbsp Worcestershire Sauce Salt & Peper (to taste)
Source: https://www.podbean.com/eau/pb-ed8sq-eb5894 The OSBPG Charity announces and provides details on its new Genetic Spread Allowance (GSA) Program. The GSA is a financial allowance to be awarded to the Oxford Sandy and Black Pig Group charity supporters to encourage the geographical spread and genetic selection of the OSB bloodlines within the UK*. *Application required the application does not guarantee the award.
Andrew O'Shea (OSBPG Trustee) and his daughter Keira make her signature Pasta Bake with their own Home reared and made OSB sausages Ingredients For the Pasta 1lb Cooked Slice OSB Sausages 1 Large Onion Diced 1 Pepper Diced 2 Carrots Diced 1 Tin Chopped Tomatos 1 Tsp Mixed Herbs 1/2 Tsp Smoked Paprika 500g cooked pasta For the Cheese Sauce 30g Melted Butter 40g Plain Flour 3/4 pint Milk 75g Cheese (of your choice)
In the Episode, Lucy Kenney (South Lincolnshire) shows us how she makes use of some OSB steaks to make a South Indian Coconut Pork Curry called Keralan Pandi. Plus you get a glimpse of yours truly 🙂 Please note Social Distancing measures were used at all times in the making of this episode
In this Video Debra Nisbet and her daughter Florence, shows us their version os OSB Meatballs, it looks like they had great fun making this for us. Why not have a go with your children, grandchildren etc.
Richard Williams shows us how to make the most of our pigs by using the offal to make a creamy, spreadable parfait.
Bryn Evans shows us a simple yet tastey way to cook pork fillet with a butternut squash puree and veg