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Archive for the ‘Pork’ Category

Sticky glazed gammon with creamy, mustard cabbage

We’re managing being stuck at home by keeping up our cooking routine and making something delicious to eat everyday. However, like many of the you, our budget has been restricted. So, we’re using everything up in the cupboards and buying good value items like gammon and a gigantic cabbage from our local farm shop which lasted us for days!

It’s also a good distraction from some of the daily events of the world to have to be creative with ingredients

Wine Suggestion: a light, juicy and relatively simple red works well with this. Tonight it’s the La Combe St Roche red from the Languedoc; an inexpensive and easy drinking blend of Grenache, Cinsault, Carignan and Merlot.

Sticky glazed gammon with creamy mustard cabbage – serves 2

  • ½ savoy cabbage, shredded
  • butter
  • unsmoked gammon steaks
  • 1 tbsp runny honey
  • a dash of Worcestershire sauce
  • 2 tbsp half-fat crème fraîche
  • 1 tbsp grainy mustard

Cook the cabbage in boiling salted water for a few minutes or until tender, then drain really well. Tip the cabbage out onto some kitchen roll to get rid of any extra moisture.

Heat a knob of butter in a large frying pan until foaming, then add the gammon and cook for 2 minutes on each side until golden. Add the honey and Worcestershire sauce, turn up the heat and continue to cook for another couple of minutes or until sticky and glazed.

Heat the crème fraîche and mustard in a pan, add the cabbage, heat until piping hot, then season. Spoon the cabbage unto plates and top with the gammon.

(Original recipe by Janine Ratcliffe in Olive Magazine, March 2016.)

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Pork, bacon & mushroom stew

A rich and delicious dish from Time by Gill Meller. This is the second outing for this recipe, the first being for friends on Jules’ birthday when we served with jacket potatoes and salad (Gill suggests salad and good bread). You can make it ahead and reheat on the hob, adding the cream and mushrooms, on the day. You may need to order the pork in advance from your butcher.

Wine suggestion: such a rich dish needs a wine with good body and also freshness to cut through the rich layers. To our mind this demands a good oaked Chardonnay so we opened a Pernand- Vergelesses white from Domain de Montille. It may have been youthful but it didn’t lose anything for this as we think an older wine wouldn’t stand up to the richness; an enjoyable choice.

A stew of pork, bacon & mushrooms with cream, cider & parsely – serves 4

  • a piece of cured pork belly (streaky bacon) about 350g, cut into 4-5cm cubes
  • 500g fresh pork belly, cut into 4-5cm cubes
  • 1 large leek, halved and sliced
  • 2 to 3 garlic cloves, peeled and thinly sliced
  • 4 to 6 bay leaves
  • 2 to 3 rosemary sprigs
  • 2 to 3 thyme sprigs
  • 2 tbsp plain flour
  • 450ml cider
  • 450ml pork, chicken or veg stock
  • knob of butter
  • 250g wild or chestnut mushrooms, halved
  • 200ml double cream
  • small bunch of parsley, chopped

Heat the oven to 150C/300F/gas mark 3.

Heat a splash of oil in a heavy-based casserole dish over a medium-high heat. Add all of the pork and cook until well browned – about 6-8 minutes. Remove from the pan with a slotted spoon and set aside.

Add the leeks, garlic, herbs and a little seasoning to the pan. Sweat for 10 minutes before returning the pork to the pan, sprinkle over the flour and stir well. Cook for another few minutes, then pour in the cider and stock and bring to a simmer. Cover with a tight lid and cook in the oven for 2 hours, or until very tender.

Meanwhile, heat a large frying pan over a high heat and add the knob of butter. When the butter is bubbling, add the mushrooms, season lightly and sauté until cooked through – 6 to 8 minutes. Set aside.

Remove the casserole from the oven after the 2 hours and add the fried mushrooms and double cream. Stir well, then put the casserole back into the oven for another 15 minutes without the lid.

Stir in the chopped parsley and season to taste.

(Original recipe from Time by Gill Meller, Quadrille, 2018.)

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Spanish rice with pork & spinach

Another great one-pot dish by Diana Henry – one our absolute favourite food writers (we might have said that already). Don’t be tempted to stir the rice, it’s not a risotto.

Wine Suggestion: this dish goes with juicy Spanish reds with a good option being the Finca Antigua Syrah from La Mancha. While not a traditional grape variety for Spain, Syrah is increasingly seen and seems to take on a local twist which we find works really well; creamy with warm spices.

Spanish rice with pork and spinach – serves 6

  • 350g pork fillet, halved lengthways and sliced
  • 7 tbsp olive oil
  • 100 chorizo, skin removed and cut into chunks
  • 300g bacon, cut into meaty chunks (you might have to order a piece of bacon from your butcher)
  • 2 large onions, roughly chopped
  • 2 red peppers, sliced
  • 4 garlic cloves, finely chopped
  • 2 tsp smoked paprika
  • ¼ tsp dried chilli flakes
  • 300g paella rice
  • 1.2 litres hot chicken stock
  • 650g spinach
  • 1 lemon

Season the pork. Heat 3 tbsp of the olive oil in a large frying pan and quickly brown the pork until cooked through, then set aside.

Reduce the heat and add another 3 tbsp of the oil and the chorizo and bacon. Sauté for a couple of minutes, then add the onions and peppers and cook over a medium-low heat for 20 minutes or until soft. Add the garlic, paprika and chilli and cook for another couple of minutes, then add the rice. Stir the rice into the juices (this is the only time you will stir it), then add the stock and season. Bring to the boil, then reduce to a simmer and cook for 15 minutes or until there is only a little liquid left and the rice almost tender.

Meanwhile, wilt the spinach in the last tbsp of oil and season. Scatter the spinach over the rice and tuck in the pork pieces. Check for seasoning, then reduce the heat to its lowest, cover and leave for 5 minutes. Squeeze lemon juice over the top and serve.

Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2010.)

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Pork, Roast Squash, Apple & Chestnut Salad

Could there be a more autumnal dish? We went completely overboard with a roast pork last weekend and have been searching for great recipes to use it all up. Love your leftovers!

Wine Suggestion: Pork and apples are a happy match for a good Chenin Blanc. Tonight we had Bernard Fouquet’s, Domaine des Aubuisieres Vouvray Silex. Fresh and appley to complement the salad with a lovely clean, dry finish; a soft and friendly wine with good persistence and layers of texture.

Pork, roast squash, apple and chestnut salad – serves 4

For the salad:

  • 50g butter
  • 4 tbsp olive oil
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • 1kg squash or pumpkin, peeled and cut into slim wedges
  • 2 tsp caster sugar
  • 2 apples, halved, cored and cut into wedges
  • 100g cooked chestnuts (vacuum-packed work fine)
  • 100g spicy pork sausage, cut into chunks
  • 200g leftover cooked pork, cut into chunks
  • 25g hazelnuts, toasted (roast for 20 minutes or so until they smell toasty, the skins will rub off easily with a clean tea towel)
  • 150g watercress or baby spinach

For the dressing:

  • 1½ tbsp balsamic vinegar
  • a tiny bit of Dijon mustard
  • 4 tbsp olive oil
  • 3 tbsp hazelnut oil (we didn’t have any hazelnut oil so used extra virgin olive oil instead)

Preheat the oven to 190C/375F/gas mark 5.

Melt 25g of the butter in a saucepan. Add 3 tbsp of the olive oil, the cinnamon and ginger. Put the squash into a roasting tin and drizzle over the spicy mixture, tossing to coat. Season the squash, then sprinkle over half of the sugar. Roast for 25 minutes, or until tender and slightly caramelised.

Whisk the dressing ingredients together in a bowl, seasoning with salt and pepper.

Melt the rest of the butter in a large frying pan and sauté the apples until golden. Add the chestnuts and heat through, then set aside. Add the rest of the oil to the same pan and sauté the sausage until cooked and nicely browned, then add the pork and heat through – a few toasty brown bits on the pork will taste good too. Season.

Toss the warm squash with all the salad ingredients and the dressing.

(Original recipe from Food by Plenty by Diana Henry, Mitchell Beazley, 2011.)

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Conchiglie Rigate Piccanti

This pasta sauce is rich and full of flavour and works best without cheese, so don’t be tempted to add any. A new favourite for us and great for using up sun-dried tomatoes.

Wine Suggestion: Pico Maccario make some delicious Barbera and their entry “Lavignone” is a benchmark for the Asti region (Piedmont). Not only does it work with this dish, but we’d suggest versatile for many other dishes and occasions; a crowd pleaser and very food friendly.

Conchiglie Rigate Piccanti – serves 4

  • 5 tbsp olive oil
  • 1 onion, finely chopped
  • 80g pitted Kalamata olives, halved
  • 1 hot red chilli, deseeded and finely chopped
  • 80g sun-dried tomatoes in oil, drained and finely chopped
  • 300g pork mince
  • 300g passata
  • 400g conghiglie rigate (medium shell pasta)

Heat the oil in a medium saucepan over a medium heat and fry the onion and olives for a couple of minutes, stirring now and then.

Add the chilli, sun-dried tomatoes and the pork mince and continue frying for another 6 minutes.

Stir in the passata and gently simmer, uncovered, for 15 minutes. Keep stirring every couple of minutes. Season with salt and remove from the heat.

Meanwhile, cook the pasta in plenty of salty water according the timings on the pack. Drain and tip back into the saucepan.

Pour the sauce into the pasta pan and stir over a low heat for 30 seconds to combine.

(Original recipe from Gino’s Pasta by Gino D’Acampo, Kyle Books, 2010.)

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Nasi Goreng

This is just the dish for leftover roast pork. We freeze the right quantity and enjoy it a week or too later after a busy day – it’s really quick to throw together.

Wine Suggestion: there’s a vibrant immediacy to this dish and likewise we chose a Marlborough Sauvignon Blanc, in this case the Doctors’ SB from Forrest Estate; dry, full flavoured and ripe but only 9.5% abv.

John Forrest pioneered this technique and it’s a brilliant addition to the wine world so we can drink lower alcohol levels and yet keep the same ripeness and flavour profiles.

Nasi goreng – serves 4

  • 2 tbsp groundnut oil
  • 1 onion, halved and sliced 1cm thick
  • 3 garlic cloves, finely sliced
  • 2 red chillies, halved, deseeded and sliced
  • 300g leftover cooked pork, chop into little chunks
  • 400g cooked rice
  • 4 scallions, sliced on the diagonal
  • 3 eggs, beaten
  • 100g cooked, shelled prawns
  • 4 tbsp dark soy sauce

Heat 1½ tbsp of the oil in a large frying pan or wok. Add the onion and cook over a medium heat until soft, golden and starting to tinge. Add the garlic, chillies and pork and cook for a couple of minutes – let the pork colour a bit. Add the rice and spring onions – toss lightly and cook until heated through.

Meanwhile, quickly heat ½ tbsp of the oil in a nonstick frying pan and add the eggs. Cook as you would an omelette and when cooked cut into ribbons with a sharp knife.

Add the egg, prawns, soy sauce, salt and pepper to the rice and keep cooking for another 2 minutes to heat everything through, then serve.

(Original recipe from Food from Plenty by Diana Henry, Mitchelle Beazley, 2012.)

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Leftover Pork Pie

We love a Sunday roast but when it’s just the three of us we often end up with heaps of leftovers. Diana Henry has a book called Food from Plenty which not only contains recipes for roasts but lots of ideas for what to do with the excess. We made this pie with leftover Mallorcan Spiced Pork. Serve with a green salad or buttery cabbage.

Wine Suggestion: as this is a very down to earth dish the wines that work have a grounded earthiness. A well made, terroir driven Chardonnay or Pinot Noir would be our choice. Tonight is was the Deux Montille Rully Chaponniere which was floral, citrus and pear aromas on the nose, but sappy, earthy and textural on the palate. Pure, fresh and engaging; a good combo.

Leftover Pork Pie – serves 6

  • 2 leeks, trimmed and cut into 3cm lengths
  • 25g unsalted butter
  • 1 onion, roughly chopped
  • 6 streaky bacon rashers, chopped
  • 2 small or 1 medium eating apple such as Cox, halved, cored & sliced
  • 450g leftover cooked pork, cut into chunks
  • 200ml cider or apple juice
  • 300ml chicken stock
  • 2 tsp Dijon mustard
  • 3 tbsp flat leaf parsley, chopped
  • 25g brown or white breadcrumbs
  • 350g puff pastry
  • plain flour, to dust
  • 1 egg, lightly beaten

Melt the butter in a sauté pan and cook the leeks, onions and bacon over a medium heat until starting to brown. Add the apple slices and cook until they too have coloured slightly.

Add the pork to the pan with the cider or juice, stock and mustard. Season and bring to the boil. Reduce the heat, add the parsley and breadcrumbs and stir.

Preheat the oven to 200C/400F/gas mark 6.

Put the pork mixture into a pie dish and leave to cool a bit. Roll out the pastry on a lightly floured surface. Cut strips off the pastry to stick round the edge of the pie dish. Lightly wet one side of the pastry strips and press down on the rim of the dish. Lay the remaining pastry on top and press down. Trim off the excess pastry and crimp the edges. Use any leftovers to decorate the top. Make a few slits in the centre with a sharp knife. Use a blunt knife to knock up the sides of the pastry all the way round to help it rise. Brush with egg and bake for 20 minutes or until golden and puffed up.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2010.)

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