Last time I didn’t know what to post I brought you the giant strawberry. This time, we have the giant egg! The smaller one is a normal medium sized egg for comparison. The giant egg was bought from Winchester Farmer’s Market.
It was Hampshire Hog Day this week at Winchester Farmer’s Market so, although this post is usually anything but food, today it’s about food.
The day started well with piglet racing. They were kenekunes so very friendly, and apparently were around 10 months old. I picked number 6 to win. Naturally he came last!
After the racing, we wandered the market and found lots of delicious produce. As it was Hampshire Hog Day I decided to make a meal involving pork with produce bought entirely from the market.
Recipe – Pork and beetroot, carrot and leek warm salad, served with poached egg, fresh bread and chutney.
Ingredients (amounts depend on your preferences – you can easily add more for more people). I’ve added who I bought it from at the market:
- 2 Pork loin noisettes / pork steak / pork chops (Greenfield Pork)
- 2 Golden beetroot (you could use normal purple)
- 8 Large beetroot leaves (you could use spinach or cabbage)
- 1 Leek
- 2 Spring onions
- 2 Carrots (veg from various producers)
- 2 large handfuls of oyster mushrooms (Natural Wight Mushrooms)
- Bread (Unsure of name)
- Chutney (Real Jam and Chutney Co.)
- 2 Eggs (Kings Somborne Free Range Eggs)
- Butter (I didn’t buy from the market as I had plenty, but there is butter available)
- Apple juice (Hill Farm Juice)
- Peel the beetroot and wash the carrot. Chop both into cubes and place into boiling water for 10 minutes.
- While waiting for the beetroot and carrot to cook, start frying the pork in a little oil. If whatever cut you use is too big, chop it in half so it cooks nicely. Drain the beetroot and carrot.
- Wash and slice the leek and beetroot leaves. Add a small knob of butter to a saucepan. Once the butter has melted add the leek and leaves.
- Wash and slice the spring onions.
- Chop the mushrooms roughly and add to frying pork.
- Boil water for the poached eggs. Once boiling, poach each egg individually.
- Mix beetroot, carrot, leek, beetroot leaves and spring onion.
- When pork, mushrooms and eggs are cooked, place the mushrooms on a plate. Add the vegetable mix. Put pork on top followed by egg.
- Serve with fresh bread, apple chutney and a nice glass of apple juice.