Brexit bothers

pigs in blankets, couch potatoes, xmas lunch, EU workers, sausages

Pigs in Blankets and Couch Potatoes.

To say I’m amazed is an understatement. Suprised. No.

Reading an article in the I newspaper today, I was dumfounded by the reported concerns about the shortage of EU workers in meat processing plants. Apparently the great British public may have difficulty in sourcing Pigs in Blankets and other such delicacies for their Christmas day blow out! Brexit, they cry, that is to blame for us having to miss tonight’s episode of Love Island, while they scour the internet in search of of chance to pre-order this festive must have. Ah, the Brits do love someone or something to blame.

My amazement stems from the fact that it appears EU seasonal workers are employed to undertake this “fiddly” task of food preparation. When there is so much unemployment in this country, is somebody not enthusiastic or able enough to perform this mundane task? I’m also stunned that anyone wants to buy the product in the first place, along with readymade stuffing balls, gravy, frozen roast potatoes. I could go on.

I’m not surprised that this shocking snippet of information has made an appearance in the National press and on prime time radio. I mean, what could possibly be more concerning in the world today than a shortage of Pigs in Blankets? Devils on horseback, perhaps! Laying back in front of the TV, what else does one have to ponder on? Do the couch potatoes of “This Sceptred Isle” not know or care what is happening on this planet?

Stand up, take a deep breath, in though the nose, out through the mouth …..and breathe. Now, walk towards the kitchen, open the fridge and take out those tasty chipolata’s – cocktail size if you must- and the 200g of prime streaky bacon which you purchased earlier today from your local butcher – Yes they do still exist.- If you really can’t face this tedious task, your butcher has probably risen early in the morning and completed the task for you.

Now, lay the streaky rashers, individually on a clean chopping board, using the back of a knife, gently stretch each rasher, lengthwise. Cut them in half, place a sausage at the end of each rasher and roll up. Simplessss. The joy of making your own is that, as well as having choice of sausage flavour you also know that the basic products you are using are of as high a quality as your Butcher can provide and not some pale, fatty, tasteless dead looking finger, which is full of additives and preservatives. Why not go mad and unleash your imagination. Roll mini chorizo in slices of pancetta. For the veggies among you try fingers of Feta cheese wrapped in vine leaves – Greeks in Sheets!- or any other combination your taste buds are tempted by.

….and relax that’s all there is to it. Surely this is not such an onerous, time taking task that cant be fitted into your day? By the way, while you are at it, you can contemplate the IMPORTANT things going on in the world.

As an after thought, having made your Pigs in Blankets or what ever, you may like to have a go at constructing your own Devils on Horseback. You will need extra bacon, stretched in the same way as above. Soak, large prunes in boiling water, or if you are feeling extravagant, some hot red wine, leave until cool. De-stone the prunes and stuff each one with an anchovy fillet wound around a whole almond. -sorry, more tedium. – Place the stuffed prune on the bacon rasher, roll up and bake for 8 mins in a hot oven.

If it all goes wrong, Don’t blame me.

If you would like some further recipes to help you prepare for Yuletide, visit my sister site Christmas Get Aheads

cake, chocolate, homemade,
Chocolate Bundt Cake by Truffleicious

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TRUFFLEicious was an independent business based at Great Chalfield, Wiltshire, in a stable we converted into a 5* hygiene registered kitchen, within the grounds of Great Chalfield Manor. Wiltshire In January 2019 I moved to Appledore, North Devon, UK, where as well as cooking I have also built & maintain a local food & drink blog web site for small businesses & visitors alike. My new site is a non-profit website. Having worked as a cook for more than 40 years mainly in private family houses for Polo functions and at Harrods. “My aim is to supply & blog about the benefits of 100% Homemade foods made from my own original recipes and containing fresh, natural, local ingredients, which contain NO nasties”. Visit my website: I have wealth of experience behind me, encompassing a broad range of cookery techniques & original own recipes. I also write a blog, giving recipes, cookery tips & dealing with what to do with your leftovers & also food & nutrition blog (Low FodMap Diet) "Paws for Thought" I was invited to The Great British Food Festival, Bowood House, Nr Calne, Wiltshire on August Bank Holiday Monday 2017 where I gave a cookery demonstration on Gluten Free Cakes. Media Interviews: BBC Radio Wiltshire Graham Rogers Morning Show. Love your leftovers 26.12.18 BBC Radio Wiltshire. The Social. Sue Kinnear & Tim Weaks 17.12.2018 BBC Radio Wiltshire. GBBO Tech Challenge. Rachel Houghton morning Show 27.11.18 I will also be on the Sue Davis show, BBC Radio Wiltshire, for 6 weeks in October 2017 sharing my recipes on food leftovers. The Marie Lennon Morning Show. BBC Radio Wiltshire. Tues 12th December 2017 talking about making chocolate Truffles for Christmas. Chatting with Holly Rattley about my blog in the Kitchen at BBC Radio Wiltshire on Thursday 28th December 2017 & demonstrating what to do with those Christmas leftovers. BBC Wiltshire also featured me on "The Social" with Sue Kinnear & Tim Weeks in Dec 2018 chatting about building my websites & social media. TRUFFLEicious/FoodiesDevon is registered as a food business with Torridge Council & our Scores on the Doors are 5*. We hold current public & product liability insurance & Food Hygiene Certificate. I am an avid user of social media & you can follow me any FB, five accounts, twitter five accounts, Instagram, four accounts. View my profile on LinkedIn.

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