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Posts Tagged ‘Pork’

Pork with Apricots

Posted in Food, Healthy, Pork, tagged , , , , , , on 16 June 2012| Leave a Comment »

A summer version of pork and apple, the apricots add a similar sweet and acidic foil. On the table in 20 minutes.

Pork with spiced apricots – to serve 2

  • 2 large (approx. 175g) pork steaks
  • olive oil
  • 4 ripe apricots, halved and stoned
  • knob of butter
  • pinch dried chilli flakes
  • 2 tsp muscovado sugar

Preheat the grill to medium and line a baking tray with tinfoil. Place the pork steaks on the tray, brush with a little oil and season. Arrange the apricot halves around the pork, cut side up. Top each apricot half with a little butter, sugar and chilli.

Grill the pork for about 15 minutes in total, turning half way through.

Great with some steamed potatoes and green veg.

Drink with: We’ve been drinking a lot of northern Rhone recently and this dish matches the Roussanne and Marsanne whites found there. They compliment the apricot flavours and have enough weight and acidity to stand up to the pork. It is a really good match, so search out these grapes from around the world as we think they are so underrated.

(Original recipe from BBC Good Food)

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Pork with Maple & Mustard Sauce

Posted in Food, Healthy, Pork, tagged , , , , , on 15 May 2012| 2 Comments »

Pork tenderloins are usually pretty cheap and not too high in fat but be careful not to overcook them as they can become dry. Serve with some greens or salad and new potatoes.

Pork with maple & mustard sauce – to serve 4

  • 2 pork tenderloins, about 300g each
  • 1 tbsp flour
  • 2 tbsp olive oil
  • 1 red onion, thinly sliced
  • 200ml vegetable stock
  • 2 tbsp maple syrup
  • 2 tbsp wholegrain mustard
  • juice of 1 lemon

Cut the pork into 3cm thick slices. Put the flour and some salt and pepper in a food bag, add the pork slices, then shake well to coat the pork with the seasoned flour. Heat the oil in a large, non-stick pan and quickly fry the pork until browned. Continue to cook for about 5 minutes, then remove to a warm dish and cover with foil.

Add the onion to the pan, then fry quickly until lightly coloured. Add a bit more oil if you need it. Add the stock and bring to the boil. Boil for a couple of minutes to reduce the stock, stir in the maple syrup, mustard and lemon juice, then bring back to the boil, stirring.

Return the pork to the pan and simmer gently for another few minutes or until just cooked through. Sprinkle with some parsley if you have some.

Wine Suggestion: The maple syrup and mustard give a sort of sweet and sour effect which you need to balance with a little bit of sweetness in the wine but also a savoury character – try an Alsace Pinot Gris.

(Original recipe from BBC Good Food)

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Easy Creamy Swedish Meatballs

Posted in Food, Healthy, Pork, tagged , , , , , , on 6 May 2012| 4 Comments »

These are lovely and low-calorie (just 236 calories per serving to be exact). The creamy sauce gives them a nice richness too. Great with tagliatelle for a mid-week meal.

Creamy Swedish Meatballs  – to serve 4

  • 1 onion, finely chopped
  • 450g lean minced pork
  • 1 egg yolk
  • 3 sprigs dill, finely chopped
  • 1 tbsp vegetable oil
  • 3-4 tbsp soured cream
Mix the onion, pork, egg yolk and half the dill in a bowl and season well. Lightly wet your hands, then make 12 golf-ball sized meatballs.

Heat the oil in a large frying pan and fry the meatballs, turning often, for about 12-15 minutes or until nicely coloured all over. Mix together the sour cream and the rest of the dill and spoon over the meatballs.

Serve with tagliatelle or mashed potato.

Wine Suggestion: We’d probably go for a light red here, perhaps a Dolcetto from north-west Italy or a light Zinfandel/Primativo.

(Original recipe from BBC Good Food)

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Quick Pan-fried Pork with Mushrooms

Posted in Food, Pork, tagged , , , on 7 March 2012| 1 Comment »

This is really easy for  mid-week and you won’t have to look to hard for the ingredients. Great served with some mash!

Pan-fried pork with mushrooms – to serve 4 

  • 500g pork tenderloin fillet
  • 1 tbsp plain flour
  • 2 tsp dried rosemary
  • 3 tbsp olive oil
  • 250g chestnut mushrooms, sliced
  • 1 fat garlic clove, finely chopped
  • 300ml vegetable stock

Cut the pork diagonally into slices. Put the flour, rosemary and some seasoning in a plastic bag and add the pork, then toss until the meat is well coated.

Heat 2 tbsp of oil in a large frying pan. Fry the pork for 3-4 minutes until browned on both sides, turning once. Remove the pork from the pan and set aside – it won’t be cooked at this stage.

Heat the rest of the oil in the pan, throw in the mushrooms and fry for a couple of minutes or until starting to soften. Add the garlic and return the pork to the pan along with any flour still in the bag. Stir in the stock and bring to the boil. Simmer for about 5 minutes or until the pork is cooked.

Wine Suggestion: You could go for a white or red here. If you choose white go for something with a bit of texture, like a white Côtes du Rhône made from Grenache Blanc, Marsanne and Rousanne (avoid any made from Viognier as they won’t have enough acidity for the dish). If you fancy a red go for a Syrah which should have a bit of spice but won’t overwhelm the pork.

(Original recipe from BBC Good Food.)

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Pork and Pears

Posted in Food, Pork, tagged , , , , , on 9 February 2012| 2 Comments »

We really only made this because there was leftover blue cheese in the fridge but it’s a perfect combination of complementary flavours. Good with some purple sprouting broccoli on the side.

Pork and pears – to feed 4

  • 1 tbsp sunflower oil
  • 2 red onions, cut into eighths
  • 2 large pears, quartered and cored – leave the skins on
  • few sprigs rosemary, leaves roughly chopped
  • 4 pork steaks, about 175g each, trimmed of excess fat
  • 50g blue cheese, cubed

Heat the oil in a roasting tin on the hob (use 2 rings), then add the onions, pears, most of the rosemary and seasoning. Fry for 5 minutes or until just starting to caramelise.

Heat the grill to high. Season the pork, then arrange among the veg and fry for 5-10 minutes, until golden and cooked through. Scatter with the leftover rosemary and the cheese, grill until the cheese melts.

Wine Suggestion: White wine works well with these flavours and ingredients; try a Pinot Gris, a slightly off-dry Chenin Blanc, or even a fruiter style of Roussanne

(Original recipe from BBC Good Food.)

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Party Lasagne

Posted in Beef, Food, Italian, Party Food, Pork, tagged , , , , , , , , , , , , , on 18 October 2011| 3 Comments »

This is our classic party dish – so popular that we have to fight to get a taste when we serve it in a buffet! We’ve just made it this weekend for our friends Nicola and Dave’s housewarming. Just to make sure we got some ourselves we made a little extra for the next day. So for all our friends that have asked … here’s the recipe 🙂

Simple Baked Lasagne – serves 6 but easily doubled (which can easily serve 20 or more strangely enough …)

  • 4 rashers pancetta or smoked bacon, finely sliced
  • pinch cinnamon
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 generous handfuls of whole, fresh herbs (use your own mix of sage, oregano, rosemary and thyme)
  • 400g shin of beef, or skirt, coarsely minced
  • 200g pork belly, skin removed & coarsely minced
  • 2 x 400g tins good-quality plum tomatoes
  • 250ml red wine
  • 2 bay leaves
  • 1 butternut squash, halved, deseeded and roughly sliced
  • 1 tbsp coriander seeds, bashed in a mortar & pestle
  • 1 dried red chilli, also bashed
  • 400g dried, ready to cook lasagne sheets
  • 400g mozzarella

For the white sauce:

  • 1 x 250ml tubs of crème fraîche
  • 3 anchovies, finely chopped
  • 2 handfuls freshly grated parmesan
  • a little milk

Preheat oven to 180C / 350F / Gas 4

If you are making a double quantity you may want to cook the meat sauce in two quantities as it will be easier to manage unless you have a very large casserole pot. You can also make the meat sauce in advance which makes entertaining easy –  a simple assembly and cook on the night!

In a large casserole pan slowly fry the pancetta or bacon and the cinnamon until golden, add the onion, carrot, garlic and herbs and about 4 tablespoons of olive oil. Once mixed together add the beef and pork and brown for about 5 minutes. Add the tinned tomatoes, wine and bay leaves and then bring to the boil. Wet some grease-proof paper and place it on top of the pan and then place a lid on top of this as well to complete the seal. Cook in the preheated oven for 2 hours.

While this is cooking rub the butternut squash with olive oil and sprinkle with salt, pepper and the bashed coriander seeds and chilli. Place on a baking tray and roast in the oven for the last 45 minutes of cooking the sauce. When you remove the sauce check that the squash is cooked and slightly caramelising; if not leave in oven until done.

When sauce is done season and put to one side. Mix together crème fraîche, anchovies, a handful of parmesan and season with salt and pepper. Slowly add enough milk while mixing until the sauce becomes loose and smooth. Don’t make it too runny!

Turn oven up to 200C / 400F / Gas 6. To assemble lasagne rub a large dish, or deep tray with olive oil, lay some sheets of lasagne over the bottom (and drape over the sides too if you are using fresh lasagne). Add a layer of meat, a little white sauce, a sprinkle of parmesan and then top with another layer of lasagne sheets. Make a complete layer with the butternut, topping it again with lasagne sheets. Repeat the meat, white sauce and parmesan layers. Finish with a layer of pasta covered in white sauce. Tear over the mozzarella and sprinkle with parmesan.

Cook for 30-35 minutes and until golden. Watch the hordes descend.

[Inspired by Jamie Oliver: Jamie’s dinners, Penguin 2006]

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Something in a creamy sauce…

Posted in Food, Pork, tagged , , , , , on 28 September 2011| 2 Comments »

It is my Mum’s birthday today so when she came down to stay at the weekend I asked her what she would like us to cook. To this she replied “something in a creamy sauce” which sounded fairly straight forward until we went looking for a recipe. Have we all stopped eating meat in creamy sauce or something? We found a few stroganoff style things but as this is one of Mum’s specialities we couldn’t go down that route. Eventually we came across this in Darina Allen’s Ballymaloe Cookery Course and it seemed to fit the bill. Mushroom season is starting too so we’re looking forward to many more mushroomy things.

Carbonnade of Pork with Mushrooms

  • 900g pork fillet
  • 1-2 tbsp olive oil and a little butter
  • 110g onion, finely chopped
  • 60ml dry white wine
  • 150ml chicken stock
  • 225g mushrooms, sliced
  • 300ml sour cream
  • Roux (see below)
  • lemon juice
  • 2 tbsp chopped flat-leaf parsley
For the Roux:
You will only need a little bit of this so you can make it in smaller quantities if you like. It keeps for a couple of weeks in the fridge and can be used to thicken flour-based sauces or gravies.
  • 110g butter
  • 110g white flour
Melt the butter, add the flour, combine and cook for 2 minutes on a low heat, stirring.
For the carbonnade of pork: 

Cut the pork into slices about 7mm thick. Pour a little bit of oil into a very hot frying pan, sauté the pork pieces in batches until nicely browned. Remove to a plate and keep warm.

Add a bit more oil and cook the onions gently until soft and golden. De-glaze the pan with wine and bring to the boil, add stock and boil again until reduced by a quarter.

Meanwhile sauté the sliced mushrooms in batches in a little butter and oil in a really hot pan and add to the pork. Add the cream to the sauce, bring back to the boil and thicken with a little Roux. Add the cooked pork and mushrooms along with the juice to the sauce.

Taste, add a little lemon juice and simmer gently for a minute or two. Add the parsley and adjust the seasoning.

Serve with some curly kale and a glass of the wine you used to make the sauce.

(Original recipe from Darina Allen’s Ballymaloe Cookery Course published by Kyle Cathie Ltd, 2001).

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Fancy Barbecue Fare

Posted in Barbecue, Food, Pork, Side dish, Uncategorized, tagged , , , , , on 31 July 2011| 2 Comments »

Something a little different for the barbecue (and if it rains it can be cooked in the oven). The bean and olive salad is also delicious. We like this because it can serve up to eight people  but can also be easily adapted for two (or as many as you like). You can also assemble the pork up to a day in advance and keep it in the fridge.  A few new spuds on the side are the perfect accompaniment.

Stuffed pork medallions – to serve 8 (we successfully quartered to serve 2)

  • 16 boneless pork loin steaks
  • large bunch sage, leaves picked (about 32 leaves)
  • 125g ball mozzarella, sliced into 16 pieces
  • 2 lemons, halved
  • cocktail sticks.
Put the pork on a board and make a deep pocket in the side using the tip of a knife, without cutting all the way through. Wiggle the knife around so the pocket is bigger than the opening. Stuff the pockets with a bit of cheese and a sage leaf. Close the opening by threading a cocktail stick through. Press another sage leaf on top of each medallion. Squeeze over juice from one of the lemon halves. You can make these up to a day ahead and keep them in the fridge.

Drizzle the medallions with a little bit of oil and barbecue for 4 minutes on each side (starting with the sage-leaf side down). While they are cooking, barbecue the lemon halves, cut side down, until charred, for squeezing over at the end. Season and serve.

If all else fails you can griddle the medallions in batches on a griddle pan, then transfer to a hot baking tray in the oven to finish cooking (160C/140C fan/gas 3).

(Original recipe from BBC Good Food)

Bean & olive salad – also to serve 8 but make less if you’re not that many!

  • 2 yellow peppers
  • 2 red peppers
  • 300g green beans
  • 300g cherry tomatoes, halved
  • 1 tbsp small capers
  • 2 handfuls of black olives, stoned (or not if you can’t be bothered)
  • 4 tbsp olive oil
  • 1 tbsp red wine vinegar
  • large bunch basil, leaves picked, large ones shredded, small ones left whole
Blacken the peppers using a gas flame, barbecue or hot grill. Put them in a bowl and cover with cling film. When they are cool, peel, deseed and cut them into strips, keeping any juices.

Cook the beans in boiling salted water until crunch but not squeaky, then drain and put in ice water to stop them cooking further. Toss everything together, adding the shredded basil at the last minute and scatter over the small leaves to finish.

(Original recipe from BBC Good Food)

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Summer Sunday Dinner – Loin of Pork with herbs and peas

Posted in Food, Pork, Uncategorized, tagged , , , , , , on 4 July 2011| Leave a Comment »

Here is the promised second recipe from Pork & Sons. We don’t usually do traditional Sunday lunch style food in the summer but this looked suitably summery so we have made an exception. A really impressive lunch for friends and looks great served on a great big plate. If you don’t have herbs growing in the garden we suggest you go raid someone else’s!

There are some dishes where you can’t stop eating, even if you are totally stuffed … and this is one of them!

Pork fillet with herbs & petits pois – to serve 6

  • 4 tbsp olive oil
  • pork loin, about 1.2kg
  • 200g smoked lardons (we bought a piece of smoked pancetta and chopped it up)
  • 3 shallots, halved & 6 baby onions (we used all shallots)
  • 4 garlic cloves, crushed
  • 175ml white wine
  • 8 sage leaves
  • 2 thyme sprigs
  • 1 rosemary sprig
  • 2 bay leaves
  • 1kg frozen petits pois
  • 25g unsalted butter
  • 3 fresh tarragon sprigs
  • 6 fresh basil leaves

Heat the oil in a flameproof casserole. Add the pork and cook over a medium-high heat, turning now and then for 8-10 minutes, until golden brown all over (make sure you get good colour at this stage as it won’t go any browner).

Lower the heat, add the lardons, shallots and garlic and cook, stirring often, for about 10 minutes, until the shallots are softened and lightly coloured. Pour in the white wine and add the sage leaves, thyme, rosemary, bay leaves and onions. Cover and simmer, basting often, for an hour and a half. If it seems to be drying out, add a little water.

Near the end of the cooking time, cook the peas in salted boiling water, then drain. Add the butter, tarragon and basil to the casserole and stir in the peas. Season and serve.

Wine suggestion: We had something a bit special with this – a Ch. Rayas white from 2001. For a similar effect go for a white Côtes du Rhône – if you’re lucky enough to be in possession of a Ch. Rayas then run with that!

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Sunday Barbecue Kebabs

Posted in Food, Pork, tagged , , , , , on 31 May 2011| 2 Comments »

When you live in Ireland you need to take advantage of every glimmer of sunshine. It’s always good to have a barbecue recipe up your sleeve so you don’t end up with burgers and sausages again (though we like them too).

Pork fillet and pepper kebabs – to serve 6

  • 1kg boneless pork loin
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 2 onions, quartered
  • 1 tbsp sugar
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp ras el hanout (a spice mix from North Africa. Available in the supermarket)
Cut the pork into 36 large cubes and cut each pepper into 12 squares. Cut the onions into 36 small wedges.
Put the sugar and vinegar in a small pan and cook over a low heat, stirring until the sugar has dissolved. Pour into a bowl and stir in the olive oil and ras el hanout. Add the pork cubes and give it a good mix.
Thread the pork and veg alternately onto 12 kebab skewers (if you’re using wooden ones you need to soak them for about half an hour first).
Cook on the barbecue, turning and brushing with the marinade for 12-15 minutes, until cooked through.
Serve with salad and some baked potatoes if you like.

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20 Minute Pork & Mushrooms

Posted in Food, Healthy, Pork, tagged , , , , , , on 2 March 2011| Leave a Comment »

This literally takes 20 minutes and you will probably have everything you need except the pork fillet and mushrooms. Cheap, tasty, healthy, and perfect for a Wednesday. We had some potatoes and cabbage in the cupboard which complimented nicely.

20-minute pork pan-fry – to serve 4

  • 500g pork fillet, cut on the diagonal into finger-thick slices
  • 1 tbsp plain flour
  • 2 tsp dried rosemary
  • 3 tbsp olive oil
  • 250g chestnut mushrooms
  • a big clove of garlic, finely chopped
  • 300ml vegetable stock

Tip the flour and rosemary into a plastic food bag and add salt, pepper and the pork slices. Give it a good shake to coat the meat.

Heat 2 tbsp oil in a big frying pan, add the pork and fry for 3-4 minutes until nicely browned, turning once. Remove it from the pan.

Add the rest of the oil and fry the mushrooms for a couple of minutes until starting to soften. Add the garlic and pork to the pan along with any flour left in your plastic bag. Stir in the stock, bring to the boil and simmer for 5 minutes.

You could add a splash of wine if you like or just drink a glass with it.

Serve with some mash and cabbage or something else green.

Find the original recipe on BBC Good Food.

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Pork, Leeks and Green Peppercorns

Posted in Food, Pork, tagged , , , on 22 November 2010| 1 Comment »

Inspired by Nigel Slater … and because leeks are in season and we love leeks!

We made this last night for Julie’s parents, and after a weekend up in Belfast; a success as it was creamy and flavoursome and had a great freshness from the peppercorns.

So if you’d like to try for yourself:

  • Turn on oven to 150°C
  • Trim 650g leeks, wash and slice into 2cm slices. Warm 40g butter in a large, heavy based casserole dish. Add leeks and cook, covered for 10 to 15 minutes until tender. Lift out leeks and set aside.
  • Heat up pan again until hot and then add 500g cubed pork. Colour lightly on all sides and then remove and add to leeks.
  • Halve or quarter 500g mushrooms and add to the same casserole dish and fry until golden – add a little extra butter if you need as we did.
  • Return leeks and pork to the casserole and scatter 1 tablespoon plain flour and cook for a minute or two.
  • Slowly add 500ml hot stock (we used chicken) and then stir in 2 bay leaves and season generously with salt & pepper.
  • Bring slowly to the boil, cover and transfer to oven. Cook until tender for about 60 minutes.
  • Chop a small bunch of parsley and stir into casserole with 4 teaspoons of green peppercorns in brine (rinsed) and 140ml double cream.
  • return to oven for a further 5 minutes.
  • Serve with unbuttered potatoes and a little veg and enjoy 🙂

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