Chadwick’s Bury Black Pudding

Black pudding is a blood sausage popularly eaten in the Britain and also Ireland. The two main ingredients used to prepare black pudding are pork blood and oatmeal. However, there are other ingredients that are also used in the preparation of the black pudding but it is mostly made from pork blood and oatmeal. The black pudding is commonly eaten and preferred in Britain and Ireland and the people living in these places are very fond of the black pudding.

These blood sausages may also be eaten cold however, there are people who prefer to bake, fry, grill or even boil it as per their likes and dislikes. It might add to the taste if you boil or pan fry black pudding. Majority of the people usually prefer having it fried before eating it, giving it a good and delicious taste.

You may be interested to know that this yummy and delicious black pudding is a great and rich source of iron and other minerals that helps you function. This amazing dish is a delicacy in many areas of United Kingdom such as Lancashire and even in the towns like Bury.

So given that you are reading about the black pudding it may be safe to say that you are also fond of the black pudding. If you are looking for a great place where you can order black pudding from, you might want to give Chadwick’s Bury Black Pudding a try. It is a perfectly delicious and satisfying dish to serve for breakfast. You may fry it or grill it before serving and prepare a tasty and traditional breakfast. You may be interested to know that black pudding is a traditional breakfast of the people of United Kingdom and Ireland and these people have been following this tradition since quite some time now.

The Bury Institution that offers Chadwick’s Bury Black Pudding was opened in 1929 and since then is providing their customers with the best of the best! So what is the key to such good taste and perfect blend of ingredients? Well, you might be delighted to know that all of their black puddings are handmade and of course with the right seasoning and recipe they have been pleasing customers over the course of time.  

You may visit www.albertmatthews.com and learn more about Chadwick’s Bury Black Pudding and all about it. The best way to eat Chadwick’s original black pudding in order to get the best taste is by boiling it first. Later on, you may cut it from the middle and either have it with mustard or pan fry it in bacon fat. It depends entirely on you how you may want your black pudding to be served. 

So this was all about Chadwick’s very delicious black pudding that is pleasing the customers since many years and has also been successful in providing their customers with the best black pudding in Lancashire! If you try Black Pudding, then Chadwick’s Bury Black Pudding may be the perfect choice for all!

About Salt Marsh Lamb…..

Lambs on a Salt Marsh

Salt Marsh Lambs, Kirby in Furness

We’ve been selling Salt Marsh Lamb online now for two seasons at Albert Matthews, people go crazy for it but a lot of people still haven’t heard or don’t understand what makes salt marsh lamb different from normal lamb so we thought we’d help explain.

What is a Salt Marsh?

To put it quite simply Salt Marshes are areas of coastal wetland located around the UK that are flooded and drained by the tides. The frequency and amount of area covered by water varies and is mainly dependant on the tides but it is also influenced by the wind direction, air pressure and the amount of water in the estuary. The highest tides are known as the “spring tides”. The reason they are called marshes is because the soil is mainly made up of mud and peat. Peat consists of old, decomposing plant matter and can get up to several feet thick. Peat is also generally waterlogged and has spongy texture.

Where are the Salt Marshes?

 There are numerous Salt Marshes located along the English, Welsh and Scottish coastline. The area at Albert Matthews we source the majority of our Salt Marsh Lamb from is the Salt Marshes of Morecambe Bay and the Duddon Estuary.

A map showing areas where our Salt Marsh lambs are farmed at Morecambe bay and the Duddon Estuary in Cumbria

Location of Salt Marshes at Morecambe bay and the Duddon Estuary

  • Carmarthenshire‎ (Loughor Estuary)
  • Glastraeth (Gwynedd)
  • Crymlyn Burrows (Neath Port Talbot‎)
  • Glastraeth (Snowdonia‎)
  • Morecambe Bay/Duddon Estuary
  • The Wash
  • Keyhaven, Pennington, Oxey and Normandy Marshes
  • Firth of Clyde

 

How the Salt Marshes are Farmed?

Farming on salt marshes varies on where the farm is located. Some farms will allow their lambs to graze all year round on the salt marshes and only move the flock to conventional grazing ground when there’s a spring tide which can be four or five times a year. In more exposed areas farmers move the flock onto the salt marshes once the worst of winter has passed. The Salt Marshes are not the easiest environment to farm lamb on and can be potentially dangerous at times from flooding risks and deep tidal channels. Lambing starts from late January and at this time of year it generally takes place indoors, however the lambs coming through from March onwards tend to be lambed outside as most see it as a more natural, healthy option. Depending on whereabouts of the Marshes in the country the first spring lambs are available from May onwards but generally it’s the salt marsh lambs that are available from mid to late summer onwards that have the better flavour once they have had chance to feed on new spring growth.

 

Why does salt marsh lamb taste different to normal lamb?

Two butchered Salt Marsh Lamb Legs

Bone In Cumbrian Salt Marsh Lamb Legs from Cart House Farm

Most would think salt marsh lamb would taste salty but it actually doesn’t, the flavour is better described as light and sweet. Like most things involving food the French realised the delicious flavour of salt marsh lamb many years ago and it is treated as a delicacy particularly in the Normandy region where it is called “Agneau Pre Salé”. It is the unique flora that grows on the Salt Marshes such as glasswort, sea blite, salt marsh grass, sea milkwort, sea arrowgrass, sea lavender and samphire that the lambs feed on that gives the meat the flavour. 

 

 

Why isn’t Salt Marsh Lamb available all year?

Although some farmers have their flocks on Salt Marshes all year round the meat is only really available from mid summer up to December. The meats flavour is derived from the diet so the lambs need to feed on the Salt Marshes new spring growth for a sustained period of time to gain the flavour. 

 

How best to serve salt marsh lamb?

A roasted Salt Marsh Lamb Leg

A whole roasted leg of Salt Marsh Lamb.

Most people just roast it like you would do normal lamb which is perfect and we believe the best way to enjoy it. To get the best of the flavour it is important to cook the meat until it is pink and not overcooked. Herbs also work very well with the meat particularly the traditional accompaniments of rosemary and garlic but we would recommend using less herbs than normal as you really want to taste the sweetness of the lamb. The French also use salt marsh lamb in stews,  I have included put an authentic French recipe below for a Salt Marsh Lamb Stew from the Somme region.

 

 

 

Do you want to buy Salt Marsh Lamb From Albert Matthews?

Click Here

 

Recipe for : Salt Marsh Lamb Stew
Serves 6
Write a review
Print
Ingredients
  1. 1.5 kg of Diced Salt Marsh lamb
  2. 3 carrots
  3. 2 onions
  4. 2 tablespoons flour
  5. 60g butter
  6. 500ml of beef or lamb stock
Instructions
  1. In a large pot, melt the butter over high heat and fry the sliced ​​onions, lamb pieces and sliced ​​carrots.
  2. Sauté a few moments until browned then sprinkle with flour and stir continuously reducing the heat a little, until the flour forms a roux.
  3. Then add the hot broth, salt and pepper and a bouquet garni.
  4. Further reduce the heat. Cover and simmer 2 hours.
  5. If you like, you can add quartered peeled turnips after one hour.
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/
 

 

 

Pulled Pork Perfection

Pulled pork is now incredibly popular. The recipe below I’ve used a few times and makes an authentic, fantastic flavoured pulled pork. By slow cooking in the oven and then finishing off on the BBQ you get a really good result. 

 

Pulled Pork Perfection
Serves 8
A relatively easy recipe which will give you an authentic style pulled pork. What's makes the flavour so great is you use the cooking juices from the meat to help make the barbecue sauce which gives it a ton of flavour.
Write a review
Print
Prep Time
45 min
Cook Time
4 hr 30 min
Total Time
5 hr 15 min
Prep Time
45 min
Cook Time
4 hr 30 min
Total Time
5 hr 15 min
Ingredients
  1. Pulled Pork Rub
  2. ½ Cup of Light brown sugar
  3. ⅓ Cup of Maldon Sea Salt
  4. ¼ Cup of Paprika
  5. 1 tbsp Chilli Powder
  6. 2 tsp Garlic Powder
  7. 1 tsp sugar in the raw
  8. 1 tsp onion powder
  9. 1 tsp black pepper
  10. 1 tsp Dried Basil
  11. ½ tsp Ground Cumin
  12. ½ tsp turmeric
  13. ¼ tsp cayenne pepper
  14. Other Ingredients
  15. 2 onions, sliced
  16. 3 bay leaves
  17. 250ml Apple Juice
  18. 1 tbsp each mustard powder and smoked paprika
  19. 1½ -2kg pork shoulder, boned with rind attached and tied. Click Here to Purchase
  20. 140g tomato ketchup
  21. 4 tbsp red wine vinegar
  22. 1 tbsp Worcestershire sauce
  23. 3 tbsp soft dark brown sugar
  24. ¼ tsp chilli flake
  25. 8 Gourmet Burger rolls,
Instructions
  1. Combine all the rub ingredients together and grind in a food processor until well mixed.
  2. Take the piece of pork and generously apply the rub into every crevice. Then place the pork in the fridge for a minimum of 1 hour, overnight is ideal. The remaining rub can be stored in a air tight container and used again. It works well with all meats especially chicken.
  3. Pre heat the oven to 160°C/140°C fan/gas 3. Take a large roasting tray and scatter the bay leaves and sliced onion in the bottom. Place the pork rind side up on top of the onions. Now pour 250 ml of apple juice into the tray, if you have a meat injector you can also inject 50ml of the apple juice directly into the meat.
  4. Now wrap the tray well with foil and bake the pork for 4hrs. Check after 2 hours and add more apple juice if all the apple juice has evaporated. You can cook the pork up to 2 days in advance of the BBQ just leave it the oven tray and keep it covered in your fridge.
  5. Put some hickory chips to soak and light your BBQ. Take the ketchup, vinegar, Worcestershire sauce, brown sugar and chilli flake and mix in a bowl. Remove the pork from the roasting tin and place the tin on the hob, pour the ketchup mixture into the roasting tin and allow it to bubble vigorously for 10 to 15 minutes until it reduces to a thick and glossy consistency. Now remove the bay leaves and pour the sauce into a food processor; blitz until smooth. Smear half the BBQ sauce mixture over the pork.
  6. One the barbecue flames have died down and the coals are white place the soaked hickory chips on them. Now place the pork skin side down on to the barbecue. Cook for approximately 15 minutes or until nicely charred then turn over and cook for another 10 minutes. The meat is very tender so be careful it doesn't fall between the bars.
  7. Now lift the pork onto a large plate or tray. Remove string and peel off the skin. Now using 2 forks, shred the meat into chunky pieces. Add 3-4 tbsp of the barbecue sauce to the meat and toss everything well to coat. Pile into the gourmet rolls and serve with extra barbecue sauce and a little coleslaw.
Notes
  1. You can cook under a hot grill if you don't have access to barbecue.
  2. Great served with homemade coleslaw.
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

Simple BBQ Sauce

BBQ Sauce
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 cup ketchup
  2. ¼ cup Worcestershire Sauce
  3. 1 teaspoon garlic salt
  4. 1 cup Coca-Cola
  5. ¼ cup brown sugar, loose
  6. ½ teaspoon hot sauce
Instructions
  1. Mix all ingredients together in a saucepan over medium to low heat.
  2. Allow to boil for about 5 to 10 minutes until reduced and thickened.
  3. Remove from heat and pour into cleaned jars and store in the refrigerator for several months or use immediately.
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

Stuffed Pork Fillet en Croute

Stuffed Pork Fillet en Croute
Serves 4
Write a review
Print
Ingredients
  1. I medium sized onion
  2. 2 oz butter
  3. 1 lemon
  4. 8 oz pork sausage meat
  5. 1 t blespoon chopped parsley
  6. 1 teaspoon mixed herbs
  7. ½ teaspoon sage
  8. 3 oz bread crumbs
  9. Seasoning
  10. 1 egg
  11. 3 pork fillets (about 2 lb in all)
  12. 2 tablespoons sherry
  13. Large packet of puffed pastry
Stuffing
  1. Fry chopped onion in butter until soft and cool.
  2. Add rind and lemon juice, sausage meat, chopped parsley, herbs, bread crumbs and seasoning.
Meat
  1. Ask butcher to flatten each fillet or split and flatten them yourself.
  2. Layer with stuffing and tie together with string.
  3. Melt 1oz butter in roasting tin. Brown the meat. Pour over sherry and roast at 170 degress for 1 hour or until tender. Be careful not to overcook or it becomes dry. Cool.
Pastry
  1. Roll out and wrap around meat. Seal edges and decorate with pastry leaves.
  2. Glaze with egg and cook approx 30- 35 minutes.
Notes
  1. Serve with your own home made gravy.
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

Mrs B’s Spare Ribs

Mrs B's Spare Ribs
Serves 6
Write a review
Print
Ingredients
  1. 2kg Individual Pork Spare Ribs
  2. 150ml Sunflower Oil
  3. Salt and Pepper
  4. A few drops of Chilli Sauce
  5. 90ml Soy Sauce
  6. 1 Tsp Garlic Salt
  7. 3 Tsp Five Spice
  8. 100ml water
Instructions
  1. Mix the oil, salt and pepper, chilli sauce, soy sauce, garlic salt and five spice powder together.
  2. Give all the ribs a good coating of the marinade.
  3. Leave the ribs to marinate for a minimum of 2 hours but preferably overnight.
  4. Set the oven at 160 Degrees Celsius.
  5. Place the ribs in an oven tray add the water and cover with foil. Cook for 30mins
  6. Take the foil off and cook for another 15 mins at 180 degrees Celsius.
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

AM Smoky Sausage Casserole

AM Smoky Sausage Casserole
Serves 6
A delicious recipe, a bit like home made baked beans and sausage but with a hint of smokiness from the smoked Paprika
Write a review
Print
Cook Time
1 hr 30 min
Cook Time
1 hr 30 min
Ingredients
  1. 3 tbsp Vegetable Oil
  2. 12 Quality Pork Sausage (Albert's Originals)
  3. Half a finely diced onion
  4. 3 cloves of garlic finely chopped
  5. 1 tablespoon of onion powder
  6. 1 tablespoon of garlic salt
  7. 1 and a half teaspoons of smoked paprika
  8. salt and pepper
  9. 2 tins of cannellini beans, drained
  10. 700ml of tomato Passata
  11. 250ml of chicken stock
  12. 3 tablespoons of light brown sugar
  13. 1 tablespoon of tomato puree
  14. 3 tablespoons of white wine vinegar
  15. quarter bunch of chopped flat leaf parsley
  16. 2 tablespoons of unsalted butter.
Instructions
  1. Pre heat the over to 130 degrees Celsius
  2. Heat the oil, on a medium heat, in a large cast iron, oven proof pot. Brown off the sausage and then place to one side.
  3. Add the onion, garlic, onion powder, garlic salt, smoked paprika, season with salt and pepper, and cook, stirring until the onion starts to turn translucent and the spices become fragrant. 3 to 5 minutes.
  4. Put the sausage back into the pot with the onion, herbs and spices and add the cannellini beans, passata and chicken stock. simmer for 10 mins.
  5. Now stir in the brown sugar, tomato purée and vinegar and bring back to simmer.
  6. Cover, transfer to the oven, and cook for 1 hour.
  7. To finish place the pot on a low heat and stir in the parsley and butter. Serve or keep warm in a low oven until ready to serve.
Notes
  1. Great served with toasted ciabatta
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

Braised Beef Short Ribs

Braised Beef Short Ribs
Serves 4
It's a forgiving dish that calls for patience rather than precision. It's also the ideal meal to make ahead of time, as it benefits greatly from a night's rest. Serve with garlic mashed potatoes and pan-roasted root.
Write a review
Print
Ingredients
  1. 6/8 short ribs of beef
  2. 2 sprigs of rosemary
  3. 6 sprigs of thyme
  4. 1 bay leaf
  5. 1 celery stalk, halved
  6. 3 teaspoons sea ­salt
  7. 2 teaspoons coarsely ground black pepper
  8. 3 tablespoons vegetable oil
  9. 3 medium carrots, peeled and cut into 2.5cm pieces
  10. 1 medium onion, roughly chopped
  11. 4 shallots, peeled and sliced 3mm thick
  12. 5 garlic cloves, peeled and halved
  13. 3 tablespoons tomato paste
  14. 3 tablespoons plain flour
  15. 125ml ruby port
  16. 1 litre full ­bodied red wine, such as Cabernet Sauvignon
  17. 1.5 litres veal stock (Beef stock can be used as an alternative)
Instructions
  1. Preheat the oven to 160°C/Gas Mark 3.
  2. Cut in between each rib to make them individual.
  3. Place the rosemary, thyme and bay leaf between the two celery halves and bind with kitchen string.
  4. Season the ribs with 2 teaspoons of the salt and the pepper. Heat the oil in a large casserole over a high heat until it smokes. In two batches, brown the ribs well on both sides, about 3 minutes per side. Remove the ribs and set aside when done.
  5. Lower the heat to medium and add the carrots, onion, shallots and garlic to the pot. Sauté for 5 minutes, until the onion is soft and light brown. Stir in the tomato paste and cook for 2 minutes. Add the flour and stir well to combine. Add the port, red wine and the celery-herb bundle. Raise the heat to high and cook until the liquid is reduced by a third, about 20 minutes.
  6. Return the ribs to the pot (they will stack into two layers). Add the stock and the remaining 1 teaspoon of salt; if the stock doesn't cover the ribs by at least 2.5cm, add water up to that level. Bring to a gentle simmer, then cover, transfer to the preheated oven, and cook for 3 hours. Visit the pot occasionally and stir the ribs, bringing the ones on the bottom up to the top. They're done when the meat is fork tender and falling off the bone.
  7. Transfer the ribs to a large platter. Skim any fat from the surface of the sauce and then strain through a sieve into a medium saucepan. Discard the solids. Over a medium heat, bring the sauce to a strong simmer and boil until slightly less then half (1 litre) remains, about 1 hour.
  8. Return the ribs to the pot, simmer for 10 minutes to reheat, then serve.
  9. Great served with normal or horseradish mash.
Adapted from the Balthazar Cook Book
Adapted from the Balthazar Cook Book
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

Fruity Moroccan Lamb Casserole

Fruity Moroccan Lamb Casserole
Serves 8
Write a review
Print
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Ingredients
  1. *******Marinade**********
  2. 3lb (1.362kg) Diced lamb shoulder / leg
  3. 2 level teaspoons of ground cumin
  4. ½ a level teaspoon of ground cloves
  5. 2 level teaspoons of ground coriander
  6. 2 level teaspoons of dried thyme
  7. 4 crushed garlic cloves
  8. 6 fluid oz of orange juice
  9. 3 table spoons of olive oil
  10. *********Additional Ingredients********
  11. 6 oz Dried apricots
  12. 3 oz Raisins
  13. 10 fluid oz sherry
  14. 3 fluid oz of vinegar
Instructions
  1. Combine all the marinade ingredients and mix well with the lamb, allow to marinate in the fridge over night.
  2. Combine all the additional ingredients and allow them to marinate at room temperature overnight.
  3. Remove meat and retain the marinade. Brown the meat off in a heavy bottomed casserole dish.
  4. Once browned add 4 tablespoons of flour, the retained marinade and 1 pint of lamb stock.
  5. Add the additional ingredients - fruit mix. Bring to boil, season and cook at 160 C for 1¼ hours
  6. Serve with cou cous, decorated with sliced almonds and parsley
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

Mrs B’s Game Gratin

 

Mrs B's Game Gratin
Serves 10
Pasta Bake
Write a review
Print
Ingredients
  1. 1 brace of pheasants
  2. 1 glass of sherry or white wine
  3. 1 bouquet garni
  4. 3oz cooked pasta (small shells look attractive)
  5. 1 Medium onion
  6. 1 red or green pepper chopped and blanched (save a little for garnish)
  7. 8oz sliced mushrooms
  8. 4oz small mushrooms for decoration
  9. Sauce
  10. 1 pint of stock from pheasant casserole or use a couple of stock cubes
  11. 1 pint of milk
  12. 3oz butter
  13. 3oz flour
  14. 6oz of mature cheddar, save 1 ½ oz for top of finished dish
Instructions
  1. If using pheasants place in casserole and fill up to 1/3 with stock or water. Add a glass of sherry or wine and bouquet garni. Cover with lid and cook slowly for 1 ½ hours.
  2. Make cheese sauce i.e. melt butter and add flour, cook gently for a few minutes and gradually add milk, stock, seasoning and most of the cheese.
  3. Remove meat from pheasants or chop up ** cold turkey and place in a large bowl.
  4. Lightly fry onion, pepper and mushrooms in a little butter and add them with the cooked pasta and cheese sauce to meat in bowl.
  5. Put in shallow oven - proof dish and cover with remaining cheese. Reheat in moderate oven until hot and bubbling.
  6. Decorate with remaining lightly cooked mushrooms.
  7. Good served with sprouts….believe it or not!
Notes
  1. **The same recipe can be used with leftover Turkey at Christmas.
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/