Tag: Chef Lindsay Porter

Recipe: London Local’s Pork and Beans

Posted on by Sharman

Fresh off her win on Food Network Canada’s first season of Fire Masters, London Local co-owner and executive chef Lindsay Porter entertained the crowd on the Taste Alberta food stage at this year’s Porkapalooza BBQ Festival. In between stories of what Guy Fieri was like during the filming of her two Guy’s Grocery Games appearances, chef Porter shared how to turn leftover pulled pork into a sticky sweet pork and beans recipe. Perfect over the campfire, as a BBQ side dish, or served at breakfast with a sunny side up egg – this simple recipe is sure to become a summer favourite.

What you’ll need…

4 cups of cooked pulses (such as lentils, chickpeas and/or white beans)
¼ cup worchestershire
½ white or purple onion diced
1 cup apple cider vinegar
1 cup apple cider (* the rest can be used to drink)
2 Tbsp molasses
1 cup brown sugar
3 Tbsp butter
salt pepper
500 grams pork shoulder (for pulled pork)
2 pork sausages, cooked and sliced into bite-sized pieces

 

Directions:

1 . To make the pulled pork from scratch, season with salt and pepper and any preferred spices and slow cook in a slow cooker with half the amount of apple cider vinegar and half the amount of cider and half the brown sugar until fall apart tender (approximately 4-8 hours depending on your slow cooker setting. This can be done a day ahead).

2. Sauté the onion in a heavy bottom pot with the butter until soft.

3. Add the beans and sauté for approximately 5 minutes and add the remaining ingredients including any liquid from the pulled pork and cook until cooked down by half and slightly sticky. Serve warm and enjoy.

* If using pulled pork leftovers, reduce the apple cider vinegar, cider, and brown sugar by half in step three of the recipe.

** London Local uses their house-made sausage for this recipe. If you don’t make your own Alberta pork sausage meat, pick up some from a local butcher or your favourite farmer’s market vendor.

 

Recap: Swine and Dine at London Local

Posted on by Sharman

London Local played host to the latest Swine and Dine in Edmonton on March 27, 2019, and what I loved most, was that chef Lindsay Porter shared a menu that featured components and dishes that are already on her current menu, or coming soon. So often I hear from people who are sad they missed out on the one-off menu event, but this latest Swine and Dine can almost be recreated any night of the week at London Local. I had no idea how much I liked English inspired contemporary food until I visited London Local; the British gastro pub has comfort food classics that has regulars coming back on repeat. I was so happy when chef Lindsay agreed to host a Swine and Dine, reminding Edmonton diners the south Edmonton restaurant has a passion for pork packed menu.

FIRST COURSE

THE BACON WALDORF

 

Chef Lindsay explained that the Waldorf is a salad that they have been playing with as a feature, and their customers are loving it. For our first Swine and Dine course, chef Lindsay shared a pork-packed Waldorf salad made with crispy bacon and ham with a warm bacon, ham and English mustard dressing served with grapes, apple, chicharron croutons, walnut and celery. While a traditional Waldorf would have a mayo dressing, I appreciated the switch to chef Lindsay’s lighter and savoury warm mustard and bacon dressing.

SECOND COURSE

LONDON LOCAL SCOTCH EGG

The London Local Scotch egg is a signature dish at the restaurant, and chef Lindsay served us the version that was straight off the menu. House ground and seasoned Alberta pork is wrapped around a soft poached egg, battered, fried, and served with house-made HP London Local sauce. The dish is packed with protein which can be enjoyed for breakfast, lunch or dinner. Chef Lindsay shared the recipe, but we think the original is worth the drive to the southeast Edmonton restaurant. She also kept one fryer gluten free for a few Celiacs at the event, and since I so rarely get to indulge in deep-fried items, this dish was my favourite of the night.

THIRD COURSE

BANGERS AND MASH

In 2009, Bangers and mash, also known as sausage and mash, was listed as Britain’s most popular comfort food. The classic as a firm spot on London Local’s menu, and was obvious addition to chef Lindsay’s Swine and Dine menu; however, chef Lindsay wanted to present the it with a twist. While the house-made banger sausages stayed the same, the dish off the regular menu was altered to include bacon lardons, roasted vegetables, and most addictive pillowy mound of pork liver pate infused mashed potatoes.

All of us at the table could not stop talking about the potatoes. When we bestowed our admiration on to chef Lindsay, she shared that she always has pork liver pate and mashed potatoes on the menu, so in theory she could make this magical concoction on request. If this blog recap inspires you to do anything, please go to London Local to request pate mashed potatoes.

DESSERT

APPLE CHEDDAR & BACON TART

 

For dessert, chef Lindsay served a pork lard infused pastry crust stuffed with wine poached apple, English cheddar, and topped with a cinnamon crumble and bacon fat apple caramel sauce. Chef Lindsay shared that she was testing a new recipe out on us Swine and Diners, as she plans to add a tart to her menu shortly. I couldn’t indulge in this dish, but my fellow Swine and Diners raved about the flaky crust and sweet and savoury combination. Instead, chef Lindsay served the Celiacs in attendance a pork-infused version of their Eton Mess dessert. (I think I could eat bacon apple caramel sauce at London Local all day long).

One of the things I like most about London Local is that it is a female owned and female chef led restaurant, something that is not common to the Edmonton or Alberta food scene. Together, co-owners Chef Lindsay Porter and Evonne Li have created a warm and inviting space in south Edmonton that serves up dishes that play homage to their British roots, but made with a twist that highlights some of the best ingredients that are available in Alberta.

No matter where you may be in the capital region, the London Local Scotch egg is worth the drive.

London Local 
2307 Ellwood Drive SW
(Ellwood Drive and 91st Street)
780.752.2244

Hours:
Monday: Closed
Tuesday – Thursday: 11:30am – 9:00pm
Friday: 11:30am – 11:00pm
Saturday: 10:00am – 3:00pm (brunch), 5:00pm – 11:00pm (dinner)
Sunday Brunch, Sunday Roast: 10:00am – 8:00pm
brunch available until 3:00pm
Sunday Roast starts at noon, limited menu available)

Swine and Dine at London Local March 27, 2019

Posted on by Sharman

We are excited to announce that chef Lindsay Porter will be hosting Alberta Pork’s next Swine and Dine dinner at London Local, the British gastropub she co-owns with Evonne Li. Inspired by the last week’s International Women’s Day, we thought it was time to highlight a strong, creative, female chef, as well as female restaurant co-owners, for our next Swine and Dine dinner.

On Wednesday, March 27, 2019, those with a passion for pork can enjoy a four-course menu for $50 featuring Alberta pork from appetizer to dessert. The meal includes one of chef Porter’s signature dishes – the London Local Scotch Egg – which we recently scored the recipe for. 

Reserve your seat at the table from 5:30 p.m. – 7:30 p.m. by calling (780) 752-2244, emailing chef Lindsay at lindsay@london-local.ca or book online with OpenTable. 

 London Local Swine and Dine Menu:  

 1st Course – The Bacon Waldorf
Crispy bacon and ham with a warm bacon, ham and English mustard dressing served with grapes, apple, chicharron croutons, walnut and celery 

2nd Course – London Local Scotch Egg
Alberta Pork wrapped around a soft poached egg served with a “HP” London Local Sauce

3rd Course – Bangers and Mash 
Pork liver and champ potato, bacon lardons, roasted vegetables 

4th Course – Apple Cheddar and Bacon tart
Lard infused pastry crust, wine poached apple, English cheddar, cinnamon crumble and caramel sauce 

Recipe: London Local’s Scotch Egg

Posted on by Sharman

London Local is said to be home to Edmonton’s original Scotch egg. When owners chef Lindsay Porter and Evonne Li opened up the British gastropub on the south side of Edmonton, Lindsay’s English background came in handy when developing the menu. From Sunday night roasts to fish and chips, London Local has all the classic favourites found in British pubs across the pond.

One of many of the dishes that has become a favourite among London Local patrons is chef Lindsay’s Scotch egg.

Traditionally found across Britain, from homemade picnic baskets to neighbourhood pub menu, a Scotch egg consists of a hard or soft-boiled egg wrapped in sausage meat, coated in bread crumbs and baked or deep-fried.

For a taste of the original, be sure to head to London Local to try Lindsay’s Scotch egg, which she serves with her restaurant’s homemade HP sauce. But be warned, at London Local, chef Porter serves up a hearty Alberta pork wrapped portion – you may not have room left for salad.

London Local’s Scotch Egg
Yield: 4 portions

6 eggs
20 oz ground pork
1 white onion
3 Tbsp allspice
10 sage leaves, finely chopped
8g salt
1 cup milk
1 cup flour
2 cups Panko crumbs

Sous vide 4 eggs at 143.5F degrees for 1 hour or soft boil them for 8 to 9 min. Freeze the eggs for four hours or overnight.

Small dice the white onion and sauté in a small pot with oil until soft and translucent. Add the allspice, sage leaves and sauté another five min to release the flavour and cool down. Season pork with salt and pepper add the onion mix to the ground pork mixture and portion into 5 oz balls.

Take the eggs from the freezer carefully and quickly peel them.

Wrap the pork around the frozen eggs and set up a breading station with the remaining two eggs by adding the egg and milk together and whisking. Set up a small bowl of flour and and a small bowl of panko. Roll the eggs and sausage in flour, then roll in the egg wash mixture, then roll in Panko ensuring every portion of the egg is covered.

Leave the eggs to defrost for approx. an hour or two and deep fry at 320F degrees for approximately nine minutes.

If you do not have a deep fryer you can give them a quick fry in a pan with oil and bake in the oven for approximately 15 min at 350F degrees.