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Pork |
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Meditteranean Vegetables with Pork
Ingredients
2 tbsp olive oil
55g/2oz roasted pepper (from jar), cut into strips
6 baby courgettes, thinly sliced
½ red onion, peeled and cut into rings
½ sweet potato, peeled and thinly sliced
salt and freshly ground black pepper
85g/3oz mozzarella, sliced
For the pork
drizzle of oil
1 pork fillet, trimmed
salt and freshly ground black pepper
For the dressing
4 tbsp olive oil
2 tbsp balsamic vinegar
1 garlic clove, peeled and crushed
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. For the pork, heat the oil in a non-stick ovenproof frying pan until hot. Sear the pork fillet for a few minutes, to brown all over. Season with salt and pepper and then transfer to the oven to roast for 10-15 minutes, or until cooked through.
3. For the vegetables, heat the oil in a griddle pan until hot. Griddle the pepper pieces, courgettes, onion rings and sweet potato with the seasoning for 5-6 minutes on each side, until tender.
4. Add the mozzarella slices to the pan for the last minute.
5. Remove the pork from the oven and transfer to a serving plate. Serve the roasted vegetables alongside.
6. To make the dressing, whisk the olive oil, balsamic and garlic together in a bowl. Drizzle the dressing over to serve.
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Roast Pork
Ingredients
2 tbsp olive oil
255g/9oz pork fillet
salt
freshly ground black pepper
Method
1. Heat the oil in a large oven-proof frying pan.
2. Season the pork fillet generously and sear in the pan for 1-2 minutes.
3. Transfer the pan to the oven and continue to cook for 14-15 minutes or until the pork is cooked through.
4. Remove from the oven and allow to rest for a few minutes to relax the meat.
5. Serve at once.
Don't forget to order some colmans apple sauce
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Pork Burger Curry
Ingredients
For the sauce
1 tbsp oil
½ red onion, finely chopped
1 clove garlic, finely chopped
bunch coriander root, finely chopped
½ tsp ground cumin
½ tsp ground coriander
1 tbsp heinz tomato puree
1½ tsp curry powder
200ml/7fl oz coconut milk
For the pork
110g/4oz pork mince
salt and freshly ground black pepper
1 tbsp oil
Method
1. In deep frying pan, heat the oil, then add the red onion and garlic and cook for 2-3 minutes over a medium heat.
2. Add the coriander root, spices and tomato paste and stir to combine. Gradually pour in the coconut milk, stirring. Simmer for 5 minutes.
3. Meanwhile, season the pork and form patties out of the mince. Heat the oil in a frying pan and fry the patties for 2-3 minutes on each side until golden.
4. Pour the curry over the patties to serve.
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Roast Belly of Pork
Ingredients
1.8 kg/3lb 15½oz belly pork, skin on
4 tbsp cider vinegar
3 tbsp pork dripping or butter
8 bay leaves, crushed
1 whole garlic, sliced in half
For the root vegetables
4 parsnips, cut into long wedges
400g/14¼oz carrots
6 whole shallots
3 sprigs fresh thyme
1 tbsp olive oil
55g/2oz spinach
Method
1. The night before, boil a kettle and pour the boiling water over the pork skin. This method will give you better crackling.
2. Next, baste the raw joint with cider vinegar; rubbing it all over to ensure the vinegar gets into the rind. Place the joint on a plate in the fridge uncovered overnight.
3. Pre-heat the oven to 200C/400F/Gas 6. Spread the pork with the dripping or butter, crushed bay leaves and garlic, salt and pepper, set aside for the flavours to develop.
4. Place the pork skin side up on a wire rack that fits over an empty roasting tray. Roast for our hour and then reduce the oven temperature to 180C/350F/Gas 4.
5. Place the prepared vegetables into the bottom of a roasting tray; add thyme and olive oil and a glass of water.
6. Remove the tray from beneath the pork and pour any fat that has gathered in the bottom of the tray over the vegetables; place the vegetables tray underneath the pork.
7. Roast for a further hour, basting the vegetables with the juices from the pork in the bottom of the pan from time to time.
8. Remove the pork from the wire rack and allow to rest for 15 minutes in a warm place.
9. Toss the spinach leaves with the vegetables from the roasting pan. Keep warm, drain off any fat leaving the cooking juices behind.
10. Carve off the crackling in one piece and portion. Serve the pork with the roasted root vegetables and bisto gravy.
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Roast Pork Fillet with Mustard Mashed Potatoes
Ingredients
For the pork:
2 tbsp olive oil
275g/9¾oz pork fillet
salt and freshly ground black pepper
For the mash:
1 large baking potato, peeled and cubed
1 splash full fat milk
1 knob unsalted butter
1 tbsp colmans english mustard
salt
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the oil in an ovenproof sauté pan.
3. Season the pork then fry for 4 minutes to seal all over.
4. Half fill a medium saucepan with water. Season with salt and bring to the boil.
5. Boil the potato for 8-10 minutes.
6. Transfer the pork to the oven and roast for 8-10 minutes.
7. Drain the potato then return it to the pan off the heat.
8. Remove the pork from the oven and allow to rest.
9. Mash the potato with the milk and butter, then stir in the mustard.
10. Slice the pork on the diagonal and serve alongside the mash.
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Aromatic Pork Belly Hotpot
Ingredients of Aromatic Pork Belly Hotpot
1.5kg/3lb 5oz belly pork, with rind still on
570ml/1 pint pork or chicken stock (Use Knorr chicken oxo cubes)
12 spring onions
100ml/3½fl oz Amoy light soy sauce
75ml/2½fl oz Chinese rice wine
25ml/1fl oz rice wine vinegar
2 tbsp Billington's demerera (or light brown) sugar
10cm/4in piece of fresh ginger root, peeled and sliced in rounds
A good pinch of Schwartz's dried chili flakes
How to make this Aromatic Pork Belly Hotpot
1. Cut the pork belly in large rectangular chunks (2.5x5cm/1x2in), put in a large pan, pour over enough boiling water just to cover, then bring back to the boil. Simmer gently for about 5 minutes, skimming off the scum that rises to the surface, then drain through a colander.
2. Rinse out the pan if necessary, return the pork to it and pour over enough boiling hot stock (if available) or water to cover it again.
3. Cut 5 of the spring onions in half and add to the pan with the soy sauce, rice wine, vinegar, Billington's demerera sugar, star anise, ginger and chili flakes. Cover tightly and simmer very slowly for about 2 hours, turning the meat occasionally, until the pork is very tender, soft and succulent.
4. Remove the pork with a slotted spoon and set aside. Strain the cooking liquid, ideally through muslin or a fine chinois, into a clean pan. Skims off as much fat as you can (but dont worry about leaving a little), then boil the stock hard to reduce and concentrate the flavours. It should be lightly syrupy and intensely aromatic, but don't over reduce as the soy sauce may make it very salty.
5. Thinly slice the remaining spring onions on the diagonal. Return the pork to the sauce and heat through.
6. Serve over plain noodles in a warmed soup bowl, with plenty of the sauce ladled over, and the sliced spring onions scattered over the meat. |
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British Meat Loaf
Ingredients of British Meat Loaf
750g/1lb 10oz lean minced beef
175g/6oz sausage meat
1 egg, beaten
1 medium onion, finely chopped
1 clove garlic, crushed
1 tablespoon sage leaves, chopped
1 tablespoon Coleman's English mustard
1 heaped tablespoon Heinz tomato purée
110g/4oz fresh breadcrumbs
½ tsp paprika
Salt and freshly ground black pepper
How to make this traditional British Meat Loaf
1.Heat the oven to 180C/350F/Gas4.
2.Place all the ingredients in a large mixing bowl and mix thoroughly - it s best to use your hands here.
3.Transfer the mix to a 900g/2lb loaf tin and pat down until level. Cover the top of the mixture with an oiled piece of greaseproof paper.
4.Bake in the oven for 1 hour 30 minutes or until the meatloaf is cooked through. (Remove the paper 15 minutes before the end of cooking).
NB.
If you prefer, you can place the meatloaf to bake in a Bain Marie (water bath) i.e.: in a baking tin half filled with water. Cook for a further 20-30 minutes if needs be. Baking the loaf in a Bain Marie ensures the meatloaf cooks through evenly and stays moist.
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British Spicy Porkball Stew
Ingredients of British Spicy Porkball Stew
110g/4oz sausage meat
55g/2oz breadcrumbs
1-2 spring onions, finely sliced
1 tbsp chives, chopped
1 tbsp Amoy soy sauce
2 tbsp olive oil
½ green chili, de-seeded and sliced
55ml/2fl oz white wine
Drizzle of oil
3 tbsp Amoy soy sauce
Salt and black pepper
55g/2oz mange tout
How to make this tasty British Spicy Porkball Stew
1. Place the meat, breadcrumbs, spring onion, black pepper, chives and soy sauce into a large bowl and mix together well until combined.
2. Shape the mixture into four small balls using your hands.
3. Heat the oil in a non-stick frying pan and gently fry the meatballs for 6-8 minutes, (or until thoroughly cooked) turning around frequently.
4. Meanwhile, drizzle the oil in a separate pan and fry the chili for a minute.
5. Add the wine, seasoning and soy sauce and simmer gently for 1-2 minutes.
6. Add the cooked meatballs to the pan and simmer gently for 5-6 minutes over a low heat.
7. Add the mange tout, heat for a further 1-2 minutes.
8. Transfer the stew to a serving plate and serve at once.
Serve with either potatoes and veg or Uncle Bens long grain rice
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Smoked Pork Sausage Casserole
Ingredients of Smoked Pork Sausage Casserole
4-5 peppers, chopped
2 spring onions, chopped
2 tbsp olive oil
Handful herbs, chopped
120ml/4fl oz water with one Oxo chicken stock cube
½ Pork or Smoked sausage, diced (Increase qty if you like it more meaty)
4-5 tbsp double cream
55g/2oz butter
Salt and black pepper
6oz Uncle Bens Long grain rice
How to make this special Smoked Pork Sausage Casserole
1. Fry the onion, peppers and sausage in the oil for 2-3 minutes.
2. Add the Uncle Bens Long grain rice and stock and simmer for two minutes. add extra fluid as needed
3. Add all the other ingredients and simmer for two minutes.
4. Serve.
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Ingredients for Sausage & Mustard Mashed Potato
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