Pigs in ‘salt and pepper’ blankets

A Chinese takeaway and traditional Christmas dinner do not usually go hand-in-hand, but one Perth restaurant owner has merged a British staple with one of his most popular dishes.

Pete Chan, owner of China China in Craigie, is well-known in the Fair City for his varied salt and pepper seasoned dishes.

Now he has teamed up with local butcher DG Lindsay’s for a festive fusion in the shape of salt and pepper pigs in blankets.

The self-titled “Chop Suey Guru” covers traditional pigs in blankets, made using the butcher’s high-quality meat, in batter, before deep frying and coating them in his homemade salt and pepper recipe – made of fresh flavourings, salt mix and fine-chopped vegetables.

In keeping with the festive theme, Pete has also created a special chilli sauce to go with the dish, with a sweeter taste, reminiscent of traditional cranberry sauce.

He said: “It’s probably the most unhealthy thing going but it tastes good and it’s fine in moderation.

“Beaton Lindsay the butcher is a childhood friend of mine and we have worked together before on things like haggis fried rice on St Andrews Day, so we wanted to do something for Christmas.”

Some of China China’s most popular dishes have been salt and chilli concoctions, including fritters, battered pizza and black pudding – sometimes all thrown together in a box.

The Asian twist on a British classic has been going down a storm since it was launched, with people even asking for a gluten-free version.

Pete said: “We’re running out of things to salt and pepper now.

“We are popular for our gluten free food and I’ve already had people jumping on this asking for a gluten-free version.

“My key is using fresh chilli and garlic. A lot of places use dried chilli but fresh just gives it an extra kick.”

Picture: Kim Cessford. With the new salt and pepper pigs in blankets are Pete Chan and Ciaran Sinclair.