Bulk Barn not stsocking Paxo?
#1
BE Enthusiast
Thread Starter
Joined: Apr 2008
Location: On
Posts: 389
Bulk Barn not stsocking Paxo?
So my local Bulk barn has just told me that they are no longer stocking British Paxo.
I can do without absolutely everything British on the food front, but I occasionally do like British Paxo with my roast chicken.
Any ideas / suggestions - and make them useful / clean
I can do without absolutely everything British on the food front, but I occasionally do like British Paxo with my roast chicken.
Any ideas / suggestions - and make them useful / clean
Last edited by misplacedheidi; May 13th 2013 at 11:14 pm. Reason: Can't edit the title - pants - I can spell honest.
#2
Re: Bulk Barn not stsocking Paxo?
So my local Bulk barn has just told me that they are no longer stocking British Paxo.
I can do without absolutely everything British on the food front, but I occasionally do like British Paxo with my roast chicken.
Any ideas / suggestions - and make them useful / clean
I can do without absolutely everything British on the food front, but I occasionally do like British Paxo with my roast chicken.
Any ideas / suggestions - and make them useful / clean
#3
Re: Bulk Barn not stsocking Paxo?
I've seen it in Walmart usually near to the bread. Different colour packet than in the uk though. It's a little larger too.
#6
BE Enthusiast
Thread Starter
Joined: Apr 2008
Location: On
Posts: 389
Re: Bulk Barn not stsocking Paxo?
British paxo is very different.
Don't really fancy making my own, unless it tastes proper.......
#7
Re: Bulk Barn not stsocking Paxo?
I always thought the PC one was okay. Sobeys 'Compliments' isn't bad.
Kraft stovetop, not impressed.
Get someone to send you some over - if it's in a sachet within a box, just have the sachet sent.
Kraft stovetop, not impressed.
Get someone to send you some over - if it's in a sachet within a box, just have the sachet sent.
#8
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Joined: Mar 2010
Location: Winterpeg
Posts: 771
Re: Bulk Barn not stsocking Paxo?
I'm sure you will be able to get some Paxo from one of the Brit stores that do online ordering. Will cost a bit more than Bulk Barn but if something's worth having etc.
#10
Re: Bulk Barn not stsocking Paxo?
Make your own... it's better than Paxo. Here's a recipe from our very own Delia Smith:
http://www.deliaonline.com/recipes/c...-stuffing.html
Easy peasy.
http://www.deliaonline.com/recipes/c...-stuffing.html
Easy peasy.
#11
Re: Bulk Barn not stsocking Paxo?
There is a very yummy and easy Jamie Oliver stuffing, made it at Christmas - last time I did a roast
#12
Forum Regular
Joined: Oct 2011
Location: Fall River NS
Posts: 63
Re: Bulk Barn not stsocking Paxo?
A number of web site catering to Brits who need their fix.
www.britsuperstore.com www.britishcornershop.co.uk www.britishislesincanada.ca all carry Paxo. Looking at the shipping rates for some of them I would try to make my own. Also, it is listed on Amazon.com but not the Canadian site.
www.britsuperstore.com www.britishcornershop.co.uk www.britishislesincanada.ca all carry Paxo. Looking at the shipping rates for some of them I would try to make my own. Also, it is listed on Amazon.com but not the Canadian site.
#13
Re: Bulk Barn not stsocking Paxo?
2 large onions, peeled and quartered
50 g stale bread
200 g vac-packed chestnuts
1 kg higher-welfare shoulder of pork, trimmed and diced
1 bunch fresh sage, leaves picked
3 rashers smoked streaky bacon, roughly chopped
freshly ground white pepper
sea salt
1 whole fresh nutmeg, for grating
1 lemon
1 orange or clementine
Method
Preheat your oven to 190ºC/375ºF/gas 5. Blitz the onions in the food processor until finely chopped, then tip into a large bowl. Tear the stale bread into small chunks and whiz into breadcrumbs. Add these to the bowl, then crush and crumble your chestnuts in there too. Tip your diced pork into the food processor with the sage leaves, bacon, a level teaspoon of white pepper and a good pinch of salt. Finely grate in a quarter of the nutmeg, the zest of half a lemon and just 2 or 3 gratings of orange or clementine zest. Pulse until you've got some chunks and some mush, it won't even take a minute, then tip into the mixing bowl.
Because the pork is raw, you're committed to seasoning it well so add another pinch of salt and white pepper, then get your clean hands in there and scrunch it all up until well combined.
Take just under half of the stuffing out of the bowl to use for your turkey, then transfer the rest to a lovely earthenware-type dish that you can serve from. Use your hands to break it up and push it about, then flatten it all down. Pop it in the oven to cook for 50 minutes to 1 hour until bubbling and crispy. If you're doing it as part of your Christmas lunch, you want to get it on about the same time as your spuds.
When done, you can pour away any excess fat before serving if you want to. It will be soft, juicy and succulent on the inside, then gnarly, crispy and chewy on the outside. Delicious.
50 g stale bread
200 g vac-packed chestnuts
1 kg higher-welfare shoulder of pork, trimmed and diced
1 bunch fresh sage, leaves picked
3 rashers smoked streaky bacon, roughly chopped
freshly ground white pepper
sea salt
1 whole fresh nutmeg, for grating
1 lemon
1 orange or clementine
Method
Preheat your oven to 190ºC/375ºF/gas 5. Blitz the onions in the food processor until finely chopped, then tip into a large bowl. Tear the stale bread into small chunks and whiz into breadcrumbs. Add these to the bowl, then crush and crumble your chestnuts in there too. Tip your diced pork into the food processor with the sage leaves, bacon, a level teaspoon of white pepper and a good pinch of salt. Finely grate in a quarter of the nutmeg, the zest of half a lemon and just 2 or 3 gratings of orange or clementine zest. Pulse until you've got some chunks and some mush, it won't even take a minute, then tip into the mixing bowl.
Because the pork is raw, you're committed to seasoning it well so add another pinch of salt and white pepper, then get your clean hands in there and scrunch it all up until well combined.
Take just under half of the stuffing out of the bowl to use for your turkey, then transfer the rest to a lovely earthenware-type dish that you can serve from. Use your hands to break it up and push it about, then flatten it all down. Pop it in the oven to cook for 50 minutes to 1 hour until bubbling and crispy. If you're doing it as part of your Christmas lunch, you want to get it on about the same time as your spuds.
When done, you can pour away any excess fat before serving if you want to. It will be soft, juicy and succulent on the inside, then gnarly, crispy and chewy on the outside. Delicious.
Whereas an instant mix just needs water, mix and cook. Not as good, granted, but you can improve them quite simply.
In the absence of the nice M&S, Tesco and Sainsburys prepared fruity stuffings, I just mix sausage meat with a dollop of plum sauce or an orange, add breadcrumbs and cook that.
I've actually found that combining 'mine' and the mixes makes very good stuffing.
For a xmas style dinner,there's just too much involved already to add complicated stuffing to it.
#15
Re: Bulk Barn not stsocking Paxo?
Easy? It needs me to buy 3 or 4 things not normally on my shopping list and then do all sorts of prep.
Whereas an instant mix just needs water, mix and cook. Not as good, granted, but you can improve them quite simply.
In the absence of the nice M&S, Tesco and Sainsburys prepared fruity stuffings, I just mix sausage meat with a dollop of plum sauce or an orange, add breadcrumbs and cook that.
I've actually found that combining 'mine' and the mixes makes very good stuffing.
For a xmas style dinner,there's just too much involved already to add complicated stuffing to it.
Whereas an instant mix just needs water, mix and cook. Not as good, granted, but you can improve them quite simply.
In the absence of the nice M&S, Tesco and Sainsburys prepared fruity stuffings, I just mix sausage meat with a dollop of plum sauce or an orange, add breadcrumbs and cook that.
I've actually found that combining 'mine' and the mixes makes very good stuffing.
For a xmas style dinner,there's just too much involved already to add complicated stuffing to it.
To make the stuffing, combine the breadcrumbs with the onion and sage in a large mixing bowl, then stir in a little boiling water and mix thoroughly. Next work the sausagemeat or minced pork and egg, if using, into this mixture and season with salt and pepper. Leave the stuffing covered in a cool place – but not in the fridge, as it shouldn't be too cold when you come to stuff the turkey