Saturday 27th September saw the climax of Farnham’s Feast of Food with Castle Street’s Food Festival
We had a great day on our stand where we got through a dozen Sussex pork loins, hand carved to order by Mark, our central chef, that you all seemed to love, and we can’t blame you (we had a few ourselves)!
Head Chef Jay also did a cooking demonstration with a great turn out where he showcased a delicious dish from our new weekend brunch menu. If you weren’t able to attend and didn’t grab a recipe card, here’s the recipe for you to try at home…
Homemade beans on toast; baked haricot beans, Sussex lardons and cherry tomatoes served with Yorkshire black pudding, fried duck egg and sourdough toast
For the beans:
1 tbsp good rapeseed oil
150g bacon lardons from
1 banana shallot, diced
1tsp chopped garlic
1tsp harissa paste
1tbsp tomato puree
200ml red wine vinegar
50g soft dark brown sugar
200ml tomato juice
250g cherry tomatoes, quartered
2x 400g tins haricot beans
Small handful of chopped chive
4 pieces good quality black pudding, 100g each
4 free range duck eggs
50g unsalted butter
Preheat your oven to 180 C. In an ovenproof sauté pan, gently fry the bacon lardons in the rapeseed oil over a medium heat for about 5 minutes, or until most of the fat is rendered out.
Reduce the heat and add the diced shallot, a pinch of salt and stir, ensuring all the caramalised juices from the bottom of the pan are absorbed into the shallot. Allow to soften for a minute or two and then stir in the garlic, harissa and tomato puree.
Cook out for one minute and add the vinegar, tomato juice and sugar. Stir well and bring to the boil.
Reduce heat and simmer. Add the cherry tomatoes and beans with a pinch of salt, stir well, and place in the oven uncovered for 25 minutes, or until the sauce has thickened.
Once the beans are cooked remove from the oven, check the seasoning and stir in the chive.
To serve, grill the black pudding and gently fry the eggs in butter. Serve on some toasted sourdough and enjoy!