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Posts Tagged ‘Leftover pork’

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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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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