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Posts Tagged ‘Pork’

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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Roast Pork Loin, Porchetta Style – serves 6

Our favourite way to eat this pork is carved as thin as possible and stuffed into crusty bread rolls with some mayonnaise and salad. You need to marinate the meat the night before.

Wine Suggestion: Rich, round and white plus you have to make sure there is a good freshness too to cope with the pork fat. Naturally a good, oaked Chardonnay calls out but we’ve also tried some more unusual wines like the Adi Badenhorst’s Family White which is an amazing blend of 10 grapes from the Swartland in South Africa. It’s quite like a St Peray white in style with hints of aromatics, stone fruit and crisp apples alongside a rich nuttiness and layers of texture. A bit of a wine anoraks wine but we love it.

  • 2kg loin of pork, off the bone with skin removed and about 1cm of fat left on
  • 6 garlic cloves, sliced
  • 3 tsp fennel seeds, crushed
  • 4 rosemary sprigs, leaves chopped, plus more for the roasting tin
  • about 8 bay leaves

Lay the pork on a board with the flesh side up. Pierce all over with a sharp knife and fill the holes with the slivers of garlic. Rub the fennel & rosemary all over the flesh, along with some olive oil, pushing some into the holes with the garlic. Season generously with salt and pepper. Made a bed in a roasting tin with rosemary springs and bay leaves and put the pork on top with the fat side down. Cover and refrigerate overnight. Bring to room temperature before cooking.

Preheat the oven to 200ºC/425ºF/gas mark 7.

Tie the loin at intervals with kitchen string, not too tight. Put into the roasting tin fat side up on top of the herbs (make sure the herbs are well tucked under or they will burn) and cook for 25 minutes. Reduce the oven temperature to 180ºC/350ºF/gas mark 4 and cook for 1 hour 40 minutes, basting occasionally.

Take out of the oven, cover with foil and rest for 15-20 minutes. Serve warm or at room temperature.

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

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Pork Souvlaki with oregano

Have you got your barbecue out yet? We’ve had a few sunny days in Dublin and the cold breeze is gradually starting to ease; the clocks have gone forward and we’re looking forward to much more time spent outside. We have to confess to using the barbecue all year round and have been caught out in the snow or rain grilling up a feast and this is one of our favourite ideas. Nothing beats some good chips with your souvlaki.

Wine Suggestion: to celebrate the Spring sunshine we broke out a Provence rosé from Chateau Vignelaure, a lovely and serious wine that delivers a great texture and structure as well as summer fruit flavours to inspire us.

Pork Souvlaki with Oregano – serves 4

  • 400g pork shoulder, cut into 3 cm cubes
  • 30ml lemon juice
  • 2 tbsp olive oil
  • 2 tsp dried oregano
  • ½ tsp ground cumin
  • ½ tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 small garlic clove, grated
  • ½ tsp salt

Mix all the marinade ingredients in a bowl and add the meat. Marinate for an hour or so, then thread onto skewers. Cook on a preheated barbecue for about 10-12 minutes.

(Original recipe from Venice to Istanbul by Rick Stein, BBC Books, 2015.)

 

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Pork, chorizo & spinach paella

A delicious paella recipe by Tamazin Day-Lewis (inspired by Sam & Sam Clark of Moro). This is easy to cook and uses relatively cheap ingredients. It has already appeared on our table a few times since this picture was taken.

Wine Suggestion: This dish is full of flavour so you will need a similarly flavoursome wine. A Spanish red from Ribera del Duero would make a great match.

Paella with Pork, Chorizo and Spinach – serves 4 

  • 7 tbsp olive oil
  • 340g pork fillet, halved lengthways and sliced into strips
  • 110g mild chorizo, cut into small pieces
  • 2 large onions, finely chopped
  • 1 large green pepper, finely chopped
  • 4 cloves of garlic, finely chopped
  • 225g calasparra rice
  • 1 tsp smoked Spanish paprika
  • 4 piquillo peppers (we like the tinned Spanish ones)
  • 850ml hot chicken stock
  • 500g spinach, washed and drained
  • 1 lemon, cut into wedges

Heat the oil over a high heat in a paella or large frying pan, then stir-fry the pork strips for a few seconds so they are still undercooked. Season with salt and pepper, then remove from the pan with a slotted spoon.

Lower the heat and fry the chorizo for a minute. Add the onion and green pepper and cook for 20 minutes. Add the garlic and cook for a further 5 minutes. Stir the rice into the pan and toss for about a minute until coated with oil. Season with salt and pepper, then add the paprika and peppers followed by the hot stock. Simmer for 15 minutes or until there is just a thin layer of liquid around the rice.

Meanwhile, wilt the spinach briefly in a pan, then drain and remove it. Scatter the pork over the rice followed by the spinach and gently push them partly into the oily liquid using the back of a spoon. Turn the heat off, then cover the pan tightly with foil and let sit for 5 minutes. Serve with the lemon wedges.

(Original recipe from Tamasin’s Kitchen Bible by Tamasin Day-Lewis, Weidenfeld & Nicolson, 2005.)

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Pork & Pineapple

 

A classic sweet and sour combination but with a few modern twists. The pork ends up meltingly tender and there is no ketchup required!

Wine Suggestion: This was a hard match given the spices, sweetness and sourness which really fights the components of many wines but the solution is a good, dry Riesling which will cut through the fat, complement the spices and balance the sweetness of pineapple. The aromatics in Riesling also add new layers of flavour to the meal. We drank a superb Dönnhoff QbA dry Riesling (their entry level dry wine) which just hit the mark in terms of weight, poise and flavour.

Sticky Pork & Pineapple – serves 8

  • 1 tbsp vegetable oil
  • 1½ kg pork shoulder steaks, each cut into 4 thick strips
  • 3 onions, roughly chopped
  • 4 garlic cloves, finely sliced
  • small bunch coriander, stalks finely chopped and leaves reserved
  • 3 Thai red chillies, 2 sliced, 1 left whole and pricked
  • 3 star anise
  • 100g dark soft brown sugar
  • 2 tbsp tomato puree
  • 2 tbsp fish sauce
  • 600ml chicken stock
  • 350g fresh pineapple, cut into chunks

Heat oven to 160C/140C fan/gas 3.

Heat the oil in a large flameproof casserole. Season the pork and brown in batches for about 5 minutes or until golden. Set aside.

Stir the onions into the remaining fat, then cover and allow to soften for 5 minutes.

Add the garlic, coriander stalks, chillies and star anise to the dish, sizzle for 1 minute, stirring often, then mix in the sugar and tomato puree. When they have melted, return the pork and any juices to the dish and add the fish sauce and stock. Tuck the pineapple chunks in.

Bring to a simmer, then cover the pot but leave a small gap for steam to escape, and put in the oven for 2 hours. When there is 30 minutes to go, skim some of the fat off the top and return to the oven.

If you want to thicken the sauce a bit you can remove the pork to a warm dish and simmer the sauce on the hob until slightly thickened. Leave to cool for 5 minutes, then season to taste and pour over the pork.

Garnish with the coriander leaves and serve with rice.

(Original recipe from BBC Good Food)

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Chipotle roast pork with black bean salsa

We often pick up a pork fillet at the butcher’s as they are cheap and versatile.  Make the salsa before you start cooking the pork so the flavours have time to develop.

Chipotle Roasted Pork with Avocado & Black Bean Salsa – serves 4

  • 2 pork tenderloins/fillets, about 250-350g each
  • 1 tsp coarse sea salt
  • 1 tsp chipotle paste
  • ½ tsp olive oil

FOR THE SALSA: 

  • ½ small red onion
  • 2 limes
  • 1 red chilli
  • few coriander sprigs
  • 1-2 tbsp olive oil
  • 1 ripe but firm avocado
  • ½ x 400g tin black beans, drained and rinsed
  • 1 spring onion

Prepare the pork by removing the sinew from the surface. Cut each fillet in half.

Mix the salt, chipotle paste, olive oil and some freshly ground black pepper in a small bowl. Rub the marinade all over the pork pieces. Leave in the fridge to marinate for at least half an hour, or up to a few hours.

Heat the oven to 170ºC/gas mark 3.

Put a non-stick frying pan over a medium heat, brown the pork evenly all over. Transfer to a roasting tin and roast in the oven for 20-25 minutes or until cooked but still juicy. Test by inserting a skewer into the thickest part for 10 seconds, then rest it on your inner wrist; it should feel hot.

Remove from the oven and leave to rest for 5 minutes before carving on the diagonal into 7-8mm thick slices. Spoon the salsa onto a platter and top with the pork.

TO MAKE THE SALSA: 

Peel and finely dice the red onion and put into a bowl. Finely grate the zest from one of the limes and squeeze the juice from both. Add the lime zest and half the juice to the onion, saving the rest for seasoning at the end.

Cut the avocado into even dice and thinly slice the spring onion. Coarsely chop the coriander leaves.

Stir the avocado, black beans, spring onion, and coriander into the onion and lime mixture. Stir in the olive oil and season well with salt and more lime juice if needed. Leave to stand for 30 minute for the flavours to develop.

(Original recipe from Leith’s How to Cook, Quadrille Publishing, 2013.)

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Pork with lemon and pinenuts

This was easy to whip up and a really tasty midweek meal.

Wine Suggestion: We’d suggest a crisp light white wine to go with this dish and thought the Dog Point Sauvignon Blanc from Marlborough, New Zealand worked exceptionally well. The Dog Point has a  great depth of flavour while maintaining a real elegance and layers of fine minerality, unlike quite a few other wines from this region which we find unsubtle so we highly suggest seeking out a good example. Other wines that would work would be good Sancerre or Cheverny blanc from the Loire.

Pork with Pine Nuts, Parsley & Lemon – serves 4

  • 500g pork fillet
  • large handful of flat leaf parsley, coarsely chopped
  • seasoned flour
  • 25g pine nuts
  • grated zest of ½ lemon and juice of a whole lemon
  • 1 tbsp clear honey

Cut the pork into 2cm thick slices. Toss in seasoned flour to coat very lightly and shake of the excess.

Heat 1 tbsp of olive oil in a large frying pan and fry the pork in a single layer for a few minutes on each side or until browned. Remove from the pan and keep warm.

Add another tablespoon of oil to the pan and fry the pine nuts until lightly browned. Stir in the lemon zest, juice and honey. Bubble and stir briefly to make a sauce.

Return the pork to the pan and add the parsley. Continue to cook for another few minutes to heat through.

Serve with buttered papperdelle or tagliatelle.

(Original recipe by Mary Cadogan in BBC Good Food Magazine, April 2001.)

 

 

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