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Posts Tagged ‘Pork mince’

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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Tandoori pork burgers

This was such a tasty weeknight dinner inspired by a half-used jar of tandoori curry paste and a packet of supermarket naan breads. Ditch the naans for gluten-free burgers.

Wine Suggestion: A juicy Spanish, or Spanish varietal, should work here. There are some great and good value Garnacha’s, like one made by Bodegas Monfil, which are perfect when on a budget. If you want to push the boat out choose a ripe and juicy Ribera del Duero made from Tempranillo. Our favourite of the moment is the Carmelo Rodero and try their 9 Mesas for the juicy youthful fruit. Older and more concentrated Crianza’s and Reserva’s would overwhelm the dish.

Tandoori pork burgers with tomato & coriander raita – serves 4

  • 500g lean pork mince
  • 1 red onion, grated
  • 2 tbsp tandoori curry paste (we like Patak’s)
  • a small bunch of coriander, chopped
  • 150ml natural yoghurt
  • 2 tomatoes, chopped
  • 4 scallions, sliced
  • naan breads, to serve
  • Little Gem or Cos lettuce, to serve

Put the mince, onion, curry paste and half the coriander in a bowl, season with mix well, then form into 4 burgers.

Barbecue the burgers for 4-5 minutes on each side or until cooked through. Meanwhile, mix the rest of the coriander with the yoghurt, tomatoes & scallions.

Serve the burgers in some warm naan breads (we toasted ours on the barbecue) with the crispy lettuce and raita.

(Original recipe by Janine Ratcliffe in BBC Olive Magazine, August 2009.)

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Bolognese

This is our go-to recipe when we want a Bolognese ragú to go with pasta like penne (as opposed to in a lasagne). We’ve done many variations over the years and even though this isn’t entirely traditional it’s ease and relative speed, alongside a great flavour, mean that we make this more often than any other.

Pasta Bolognese – serves 6

  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 100g pancetta, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 3 garlic cloves, crushed
  • 250g beef mince
  • 250g pork mince
  • 1 sprig of fresh thyme
  • 100ml red wine
  • 1 x 400g tin chopped tomatoes
  • 1 tbsp tomato puree
  • 250ml chicken stock
  • 250ml milk
  • salt and black pepper
  • 400g dried pasta
  • Grated Parmesan to serve

Cook the onion, carrot, celery and pancetta in the oil and butter in a heavy-based saucepan over a medium heat for about 10 minutes or until soft. Add the garlic and cook for another minute before turning up the heat and adding the mince and thyme.

Brown the meat for a few minutes until it loses its raw appearance, then add the wine. Stir and reduce for a few minutes.

Add the other ingredients and season well. Bring to the boil, then simmer for an hour.

Cook the pasta according to the pack and toss with the hot sauce and parmesan.

(Original recipe by Jane Baxter in The Guardian, 31st May 2014.)

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