Giant Scotch Egg with Pen y Lan Pork
Collect from my home in CH2 between 3pm and 5pm SUNDAY 27 JUNE. If you haven’t been here before I’ll supply directions when I confirm your order. Any offers to volunteer to help with deliveries will be appreciated.
Next bakes after this should be Sunday 4 July for Abbey Leys Farmers’ Market at High Legh near Lymm, 10am to 1pm, then Sat 10 July for collections from my home and local deliveries.
This weekend I’m planning to make the following:
BREAD WITH BAKERS’ YEAST
400g Traditional White – £2.50
800g Traditional White – £3.80
400g Miracle Bread – £3.00
Miracle baps (in bags of four) – £3.00
600g Oaty Bread – £3.40
Oaty barms (in bags of four) – £3.00
REAL SOURDOUGH BREAD (naturally leavened without bakers’ yeast)
570g Stoneground Wholegrain Rye Sourdough tin loaf with figs and fennel seeds- £3.40
800g Wholegrain Wheat and Rye tin – £3.40
OTHER YEASTED PRODUCTS
Teacakes (in bags of four) – £3.80
Giant Chelsea Buns – £1.80 each
CAKES etc
Apricot Energy Bars with walnuts and local raw honey from Mickle Trafford – £2.50 per pack of two bars.
Harry’s Cake (for lovers of nuts and ginger) – £16.00 per kg. Whole cakes cost between £7.50 and £9.00. Half-cakes are also available.
Walnut Pie – a whole pie costs £24.00 or you can choose any number of slices for £3.00 each. 1 slice is 1/8 of a pie and is easily enough for two portions. If you order more than one slice I will supply them in one piece so that you can choose yourself where to cut. Whole pies or slices will keep for at least a month in your fridge and can be frozen for up to 6 months.
SAVOURIES
Giant Scotch Egg – Pork and 5-spice: an XL Cheshire free-range egg wrapped with Pen-y-Lan rare breed free-range pork to which I add a touch of Chinese 5-Spice then coat with my own crumbed handmade bread before frying in vegetable oil. £3.20 each. Will keep in your fridge until Wednesday lunch-time. Can be eaten cold but they are decidedly better served hot, in my opinion, so that the bread-crumbs are nice and crispy. Place in a pre-heated oven approx 200 degrees (190 degrees fan) for a full 20 mins.
Giant Scotch Egg – Vegetarian mushroooms and coriander. Price etc as above.
Savoury Brioche Tart with tomatoes and basil or with broccoli and stilton. Whole rectangular tart – £13 (approx 30 x 20 x 2.5 cm). Half rectangular tart £7. Quarter rectangular tart £3.60. (No round tarts this week.) One quarter is sufficient for two portions. Will keep in your fridge until Thursday
Individual ‘picnic pie’ (pastry all round, no gravy and can be eaten cold or re-heated) with smoked mackerel, horseradish and parsnips – £3.20 each or £6 for 2. Will keep in your fridge until Tuesday and can be frozen.
To order for Sun 27/6 please contact me as soon as possible
by e-mail to jane.artisanbread@gmail.com or ring me on 01244 300761. (Please don’t order via Facebook.)