Tasty recipies and tips from local chefs

Crieff and Strathearn offers a diverse range of talented and experienced chefs. Each month they will be on hand to demonstrate and share tasty and exciting recipies incorporating the very best of local produce.

Where & When

The market is at St. James Square in Crieff the second Saturday in every month from April through to October. Plus a special festive market in the run up to Christmas.

This Month's Recipe:

Pork, black pudding & pear salad

by Kathryn Hawkins, food and recipe writer

Serves: 4

4 ripe pears; 150ml pressed pear or apple juice; 225g lean Scottish pork, cut into thin strips; salt and freshly ground black pepper; 3 tbsp cold pressed rapeseed oil;
15g butter; 4 slices black pudding, cut into bite-sized pieces; 2 tbsp apple vinegar; 2 tsp local honey; a handful of salad leaves, washed

Method
Peel and core the pears, and cut in half or quarters depending on their size. Place in a saucepan and pour over the juice. Bring to the boil cover and simmer gently for 5-7 mins, turning occasionally, until tender. Set aside to cool in the cooking liquid.
Wash and pat dry the pork, and season well. Heat 1 tbsp oil with the butter in a frying pan until frothy and bubbling and stir fry the pork for 6-7 mins until cooked through and lightly golden. Drain the pork, reserving the pan juices, and keep warm.
Reheat the reserved pan juices until bubbling and stir fry the black pudding pieces for 4-5 mins until cooked through. Drain well and keep warm.
Place the vinegar in a small screw top jar with the remaining oil, honey and about 4 tbsp of the pear cooking liquor. Season, seal and shake well to mix.
To serve, put salad leaves on each serving plate. Drain the pears and arrange on top with the pork and black pudding. Drizzle with dressing and serve warm.