Archive for the ‘Pork’ Category

Pork medallions with thyme potato wedges

Friday, November 2nd, 2007

Serves 1-2 Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
1 tbsp olive oil
200g pork, cut into medallions
splash of white wine
55ml/2fl oz double cream
1 chicken stock cube
1 tbsp wholegrain mustard
For the potato wedges
1 sweet potato, cut into wedges
olive oil, to drizzle
salt and freshly ground black pepper
handful of fresh thyme leaves
Method
1. To make the potato wedges, preheat the oven to 220C/425F/Gas 7.
2. Place the sweet potato wedges on a non-stick baking tray and drizzle with olive oil. Season generously with salt and pepper and sprinkle the thyme leaves over.
3. Bake in the oven for 15-20 minutes or until crispy and golden.
4. Meanwhile, make the pork medallions. Heat the olive oil in a medium non-stick pan and fry the pork for 45 seconds to one minute on each side.
5. Add the white wine and cream and then crumble in the stock cube. Heat for 5-6 minutes, stirring occasionally (or until the pork is cooked through).
6. Stir in the mustard to the pork and heat for a further minute.
7. Transfer the pork to a serving plate and serve the wedges alongside.

Pork with pesto and parma ham

Friday, November 2nd, 2007

Serves 2

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
1 pork tenderloin or fillet
6 slices parma ham
For the rösti:
2 large Maris Piper potatoes
1 egg
30g/1oz melted butter
salt and freshly ground black pepper
For the pesto:
large handful basil
small handful pine nuts
1 clove garlic
110g/4oz grated pecorino cheese
olive oil
couple of sage leaves
Method
1. Take the thick part of the pork and ram the handle of a large wooden
spoon down the length of it.
2. Whizz the pesto ingredients together in a processor until it has a thick consistency.
3. Pipe the pesto down the length of the fillet. Smear whatever pesto is left over the fillet. Wrap the ham around the fillet. Cover with foil and bake in a hot oven (200C/400F/Gas 6) for 15 minutes.
4. Take the foil off and cook for 5 minutes. Rest for 5 minutes before
serving.
5. Make the rösti: peel and grate the potatoes into a bowl, squeezing out the moisture as you go. Season well, and add the melted butter. Fry in a medium pan for 10 minutes on each side.

Bacon and chilli cornbread

Friday, November 2nd, 2007

Serves 6

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients
1 tbsp corn oil
350g/12¼oz smoked streaky bacon, diced
2 spring onions, finely chopped
115g/4¼oz corn kernels
½ tsp dried chilli flakes
300g/10½oz polenta
350g/12¼oz plain flour
1 tbsp caster sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
375ml/13½fl oz buttermilk
2 eggs, lightly beaten
1 tbsp maple syrup
½ tsp ground black pepper
2 tbsp unsalted butter, melted
Method
1. Preheat the oven to 200C/390F/Gas 6. Lightly butter a cake tin.
2. Heat the oil in a frying pan and fry the bacon until it is crisp and releases its fat. Add the spring onions and cook for five minutes, then add the corn kernels and chilli flakes and stir to combine. Allow to cool slightly.
3. Combine the polenta, flour, sugar, baking powder, baking soda, and salt. Add the bacon mixture, the buttermilk, eggs, maple syrup, black pepper and half the melted butter. Mix well.
4. Pour the batter into the prepared cake tin and brush the top with the remaining melted butter. Bake until golden (about 20-25 minutes). Serve warm.

Pancakes with crispy maple bacon

Friday, November 2nd, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
170g/6oz self-raising flour
1 tbsp baking powder
115g/4oz caster sugar
2 eggs
275ml/10fl oz milk
230g/8oz smoked streaky bacon
maple syrup
butter for frying
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Sift the flour, baking powder and caster sugar into a bowl.
3. Using a whisk, add the eggs and the milk. Be careful not to overwhisk. Put to one side.
4. Put the bacon on an oven tray and bake until crisp.
5. Remove and brush over a little of the maple syrup.
6. To cook the pancakes, preheat a non-stick frying pan. Add a little butter and pour around three spoonfuls of the mixture into the pan – the pancakes should be quite small. Cook until golden brown and turn over to colour the other side. Remove and place on a large plate.
7. To serve, pile the pancakes on the plate and arrange the bacon around and on top. Drizzle with maple syrup and serve.

Hash browns with bacon rolls

Friday, November 2nd, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
4 plum tomatoes
sea salt
freshly ground black pepper
8 thin rashers rindless bacon
1 tsp runny honey
6 medium potatoes
1 small onion
1 large free-range egg, beaten
1 tbsp plain flour
2 tbsp chopped herbs (e.g. thyme, rosemary or chives)
1 tbsp olive oil
3 tbsp vegetable oil
To serve
rosemary sprigs
Method
1.Preheat the oven to 200C/400F/Gas 6.
2. Cut the tomatoes in half lengthwise, season with salt and pepper, and arrange on a baking tray. Roll each of the bacon rashers into a tight roll and place on the same tray. Drizzle the bacon rolls with the honey and bake for 20 minutes or until the tomatoes are soft and the bacon is crisp.
3. Peel the potatoes and onion, coarsely grate them, then wrap in a clean cloth and squeeze out excess liquid. Place in a bowl, add the beaten egg, flour, chopped herbs, one teaspoon sea salt and olive oil, and stir well.
4. Heat one teaspoon vegetable oil in a frying pan until hot, and then add two heaped tablespoons of the potato mixture.
5. Squash them flat and fry gently on both sides until golden. Keep them warm in the oven while you cook the remaining hash browns, adding a little extra oil to the pan each time.
6. Serve the hash browns topped with the roasted tomato halves, crisp bacon rolls and rosemary.

Pork escalope with pineapple sambal

Friday, November 2nd, 2007

Serves 2

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
2 pork escalopes
For the sambal
4 slices of pineapple, cut into 1cm/0.5in cubes
sprinkle of black pepper
1 roasted red pepper, cut into 1cm cubes
1 tsp sambal ulek (see note below)
2 tsp chopped fresh mint
½ lime, juice only
1 tsp runny honey
1 tbsp fresh coriander, chopped
For the marinade
1 tsp chopped garlic
1 tsp ground cumin
1 tsp ground coriander
½ tsp chilli powder
½ tsp turmeric
4 tbsp extra virgin olive oil
1 tbsp lime juice
To serve
Leafy green salad
Method
1. Make a paste by mixing together all the marinade ingredients. Rub the paste onto the pork escalopes and leave to marinate for a couple of hours.
2. For the sambal, mix all the sambal ingredients together and leave for half an hour to let the flavours infuse.
3. Heat a griddle pan until hot, add the pork and griddle on each side for 2-3 minutes.
4. Serve with a leafy green salad and a generous portion of the sambal.

NOTE: Sambal ulek is a hot paste made with chillies. It’s used widely in Indonesian and Malaysian cuisine. It can be bought as a paste, or you can make your own by blending together hot fresh chillies (including seeds if you want it really hot) with enough water to form a paste. Then add a little salt. You can also add a little lime or lemon juice or vinegar. Alternatively you can substitute any other chilli paste, harissa, hot pepper sauce, red pepper flakes or chilli powder for Antony’s pineapple sambal.

Lemony pork with French beans

Friday, November 2nd, 2007

Serves 4

Preparation time 30 mins to 1 hour

Cooking time 10 to 30 mins

Ingredients
For the dry marinade
1 tbsp finely chopped thyme
2 garlic cloves, finely chopped
2 lemons, finely grated zest
½ tsp freshly ground black pepper
½ tsp oregano
4 pork escalopes, 2cm/1in thick with a little fat left on the meat
For the salad
350g/12oz French beans, tailed, blanched, and refreshed
150g/5½oz canned butter beans, drained and rinsed
1 medium red onion, finely chopped
1½ handfuls loosely packed basil leaves, roughly torn
2 tbsp chopped flatleaf parsley
For the dressing
2½ tbsp olive oil
2 lemons, juice only
salt
freshly ground black pepper
100g/3½oz loosely packed wild rocket
Method
1. To make the dry marinade, combine the thyme, garlic, zest, black pepper and oregano.
2. Sprinkle over the pork and leave to stand for 15 minutes.
3. To make the salad, boil the French beans for 2-3 minutes, strain, and run under cold water until chilled.
4. Combine with the butter beans, onion, basil and parsley.
5. To make the dressing, mix two tablespoons of the olive oil with half the lemon juice, and season to taste with salt and pepper.
6. Pour half over the salad and toss lightly. Pour the remaining half over the rocket leaves and toss to coat.
7. Brush a preheated grill plate with oil and grill the pork, about one minute per side.
8. Remove from the grill plate and squeeze with the remaining lemon juice.
9. Pile the bean salad in the centre of four serving plates.
10. Top with an escalope of pork, then scatter the rocket over the top.

Aegean pitta pockets

Friday, November 2nd, 2007

Makes 4 pockets

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
100g/3½oz pork, trimmed and cubed
1 red and 1 green pepper, de-seeded and cubed
½ lemon
2 tbsp olive oil
2 pinches dried oregano
salt and pepper
1 avocado
6 tomatoes
half a cucumber
200g/7oz feta cheese
handful of kalamata olives
4 pitta breads
To serve:
tzatsiki (see separate recipe)
Method
1. Thread the pork and peppers onto skewers and lay in a shallow bowl. Pour over the lemon juice, olive oil and add oregano, salt and pepper. Leave to marinade overnight if possible.
2. To cook the kebabs simply place onto a warm griddle and cook until brown on all sides.
3. Meanwhile, cube the avocado, tomatoes, cucumber, feta and stone the olives, mix together in a large bowl.
4. To serve, place the pitta breads in a warm pan to heat through on both sides. Remove and slit the top of the pitta. Remove the pork and peppers from the skewers and stuff into the pitta, add some salad and drizzle with some tzatsiki.
5. Serve immediately with extra tzatsiki.

Sausage patties on toast with tomato chutney

Friday, November 2nd, 2007

Serves 2

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
For the sausage patties
3 sausages
Salt and freshly ground pepper
For the chutney
1 tbsp vegetable oil
½ red onion, diced
2 tomatoes, diced
2 tbsp brown sugar
2 tbsp balsamic vinegar
1 slice toast
Method
For the sausage patties
1. Take the skin off the sausages and shape meat into four round patties.
2. Fry in a small frying pan, until cooked through. Season with salt and pepper.
For the chutney
3. Heat the vegetable oil in a saucepan. When hot add the onion, tomato sugar and vinegar. Cook for five minutes and serve with the sausage patties on toast.

Pork curry

Friday, November 2nd, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
1 tbsp curry powder
pinch chilli flakes
pinch ground ginger
pinch turmeric
1 pork chop, diced
1 tbsp olive oil
1 shallot, sliced
1 garlic clove, chopped
1 tomato, chopped
200g/7oz chickpeas
Method
1. Mix all the spices together. Coat the pork in the spices and set aside to marinade for five minutes.
2. Heat the oil in a pan and sauté the shallots and garlic for 3-4 minutes or until softened.
3. Add the pork and fry for 3-4 minutes or until browned.
4. Add the tomato, chickpeas and three tablespoons of water.
5. Cook for ten minutes or until cooked through.