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1kg Black Country Double Cooked Pork Scratchings (Crackling)

£9.9£99Clearance
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Scampi has long had a bad reputation – but no longer! Mitch Tonks says buy the best quality langoustine you can. Take a look below as we run through our favourite pork dishes to whip up in an air fryer. Air Fryer Pork Belly Add the meat and stir to coat. Cook on a high heat for 5-7 minutes, constantly turning the goat around, then add the garlic-ginger paste, again stirring constantly. Add the tomato puree, then cover the pan with a lid and simmer for 20 minutes. Add the chilli powder, ground cumin, ground coriander and salt, to taste. Mix well.

Our traditional Salted Pork Scratchings and most of our flavoured Scratching are also free from Gluten and MSG... as it was in times gone by. While the peas are cooking, preheat the oven to 180C/350F/gas mark 4. Drizzle a little sunflower oil on the mushrooms, season with salt and pepper then bake for 10 minutes.Karam Sethi's version of this Midlands curry-house classic is our new Friday-night favourite. Serve with roti or naan.

Meanwhile, toss the leek in oil and seasoning then cook on a hot chargrill pan or frying pan until heavily scorched. Allow to cool then thinly slice.

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Place the potatoes in a medium-sized bowl, then add the remaining 25g melted butter, season with the last tsp of salt and some more pepper, then mix well. Heat a deep fat fryer to 170C/335F, or fill a wok or saucepan a third full with the sunflower oil. It will be hot enough when a cube of bread sizzles and turns golden within 30 seconds. Dip the langoustine tails in the flour, then the egg and finally the breadcrumbs, then fry in batches until crisp and golden, which should be 2-4 minutes, depending on size. It is really important not to overload the fryer or pan, as the oil will cool and you won't get a nice crisp batter. Keep them warm while you fry the chips. Combine the leek, cauliflower, tomatoes and spring onions in a large bowl with the cheeses, chives, mustards and capers, then mix well with a pinch of pepper, being careful not to crush the ingredients. If the mixture is very soft, transfer to the fridge for 10 minutes to firm up a little. Preheat the oven to 200C/400F/gas mark 6. Mix the dry ingredients in a large bowl, then rub in the butter with your fingers to form a crumb-like texture. Gradually add the buttermilk until the mixture forms into a dough. Next, fry the onions with ½ tsp salt in 15g melted butter for 3-5 minutes until softened, but not coloured. Spread the onions evenly on top of the lamb in the hotpot dish.

With braised beef blade mixed in, Tom Kitchin's stovies, a potato-based stew with Scottish heritage, have a refined, grown-up edge. Heat a deep fat fryer to 180C/350F, or fill a wok or saucepan a third full with vegetable oil. The oil will be hot enough when a cube of bread browns and sizzles within 30 seconds. Cook the sausages for about 3 minutes, until golden brown. Serve with mash or salad. Stovies with braised beef Inspired by a cherished family recipe, a legacy passed down from one generation to the next, our superior Australian made pork scratchings have no artificial additives, preservatives or colours. Instead, Pascal's Pork Scratchings celebrate a trifecta of natural ingredients — tender pork rind, succulent pork fat, and a sprinkle of sea salt.

Preheat the oven to 180C/350F/gas mark 4. Cut the skin into roughly 7cm pieces. Don't worry, they don't need to be exact. Put them in a large non-metallic bowl, add the salt and vinegar, mix thoroughly and leave to stand for 1–2 minutes. The Oink Company was founded by Mike Holman, a former award winning brewer and we believe no one knows better than Oink how great a good pork scratching goes with a cold pint of beer or a large a gin and tonic. Pork scratchings can be enjoyed on their own, but they are also a popular ingredient in a range of dishes. They can be used as a crispy topping for soups or stews, or crumbled over salads for a savoury crunch. Some people even use them as a substitute for breadcrumbs in recipes, adding a unique flavour and texture to dishes like meatballs or stuffing. A classic colonial breakfast from the iconic Piccadilly eatery. If it's a bit too rich before midday for you, it fits the bill for supper, too. Scottish Offshore – HS1-HS9, IV41-IV51, IV54-IV56, KA27-KA28, KW15-KW17, PA20, PA41-PA49, PA62-PA76, PH42-PH44, ZE1-ZE3 –

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