Spinach, Ham and Potato Roll
Ingredients:
400g leftover cooked potato, sliced - or cook the potato, cool and slice
200g frozen, chopped spinach, thawed and well drained
2 heaped teaspoons horseradish sauce - I used Horseradish and Apple
100g cooked ham, roughly chopped
pinch dried oregano
1 pack ready-rolled puff pastry
1 egg, beaten
Method:
Preheat the oven to 220C (200C fan).
Roll the pastry out a little bit more just to make it capable of being folded more easily and place on baking paper on a baking tray.
Mix the rest of the ingredients, except the egg, in a large bowl and season well. Place the mixture on one half of the pastry, tuck in the ends and fold the other half over, sealing with a little of the beaten egg. Turn the whole thing over so the join is underneath. Brush with the egg and make four diagonal slashes across the top.
Bake for 30 minutes or until the pastry is cooked and golden. Allow to rest for 10 minutes or so before cutting into slices.
First made: 5th July 2016
Toad in the Hole
Ingredients:
4 - 6 good pork sausages (or 8 - 10 small sausages)
4tbsp sunflower oil
140g flour
1/2tsp salt
1 tbsp grainy mustard
2 eggs plus 2 egg yolks
200ml milk
Method:
Preheat the oven to 220C (200C fan). Pour the oil into an ovenproof dish and roll the sausages around in it. Bake until the sausages are browned, turning as necessary.
Meanwhile, make the batter, whisking the rest of the ingredients together - if you're using a food processor, be careful not to over-whizz; it can make the cooked batter very tough.
When the sausages are browned all over, carefully take the dish out of the oven and immediately pour the batter over. Return the dish to the oven and bake for 25- 30 minutes or until risen and golden.
4 - 6 good pork sausages (or 8 - 10 small sausages)
4tbsp sunflower oil
140g flour
1/2tsp salt
1 tbsp grainy mustard
2 eggs plus 2 egg yolks
200ml milk
Method:
Preheat the oven to 220C (200C fan). Pour the oil into an ovenproof dish and roll the sausages around in it. Bake until the sausages are browned, turning as necessary.
Meanwhile, make the batter, whisking the rest of the ingredients together - if you're using a food processor, be careful not to over-whizz; it can make the cooked batter very tough.
When the sausages are browned all over, carefully take the dish out of the oven and immediately pour the batter over. Return the dish to the oven and bake for 25- 30 minutes or until risen and golden.
Lashygou (or a sort of Pork Goulash!)
Ingredients:
350g diced pork
25g flour
2 large carrots, diced
2 small onions, finely chopped
3 garlic cloves, finely chopped
200g mushrooms, roughly chopped
1 1/2tsps hot paprika
75ml white wine
250ml ham stock
200ml water
1 tin chopped tomatoes
2tbsp olive oil
salt and pepper
handful of chopped parsley and 3tbsps Greek yoghurt to garnish
Cooking Instructions:
Place the flour in a freezer bag and season well. Toss the pork around in the bag until well coated. Heat the olive oil in a shallow saucepan and brown the pork all over. Remove the pork from the pan and set aside.
Deglaze the pan with the wine then add the onion and garlic and sauté until softening. Turn the heat up, add the mushrooms and a sprinkling of salt then leave to cook until all the liquid from the mushrooms is boiled off. Add the carrots and tomatoes with the stock and water. Return the pork to the pan and bring to the boil. Simmer for 45 minutes or so until the pork is tender.
Stir through the parsley and yoghurt and serve with mashed potato and brocolli.
First made: 14th September 2013
350g diced pork
25g flour
2 large carrots, diced
2 small onions, finely chopped
3 garlic cloves, finely chopped
200g mushrooms, roughly chopped
1 1/2tsps hot paprika
75ml white wine
250ml ham stock
200ml water
1 tin chopped tomatoes
2tbsp olive oil
salt and pepper
handful of chopped parsley and 3tbsps Greek yoghurt to garnish
Cooking Instructions:
Place the flour in a freezer bag and season well. Toss the pork around in the bag until well coated. Heat the olive oil in a shallow saucepan and brown the pork all over. Remove the pork from the pan and set aside.
Deglaze the pan with the wine then add the onion and garlic and sauté until softening. Turn the heat up, add the mushrooms and a sprinkling of salt then leave to cook until all the liquid from the mushrooms is boiled off. Add the carrots and tomatoes with the stock and water. Return the pork to the pan and bring to the boil. Simmer for 45 minutes or so until the pork is tender.
Stir through the parsley and yoghurt and serve with mashed potato and brocolli.
First made: 14th September 2013
Pork and Beans
Ingredients:
500g diced pork
Olive oil for frying
1 onion, sliced
1 yellow pepper, finely sliced
2 cloves garlic, finely chopped
1 chilli, deseeded and finely chopped
3 tbsp sherry or marsala
1 tsp sweet paprika
250ml stock (chicken, veg, from a cube; anything - water even!)
1 tin tomatoes
1 tin cannellini beans
1 tin red kidney beans
1 tbsp mustard
2 tbsp black treacle or molasses sugar
Handful of fresh parsley, chopped
Cooking instructions:
Saute the vegetables in the olive oil until soft, add the meat and brown lightly. Deglaze the pan with the sherry and stir in the paprika.
Tip the rest of the ingredients in and bring to the boil. Allow to simmer until the meat is tender and the sauce has thickened slightly. If it gets too dry add some water or more stock.
Add the chopped parsley at the last minute and serve with creamy mash.
First made: 18th November 2012
500g diced pork
Olive oil for frying
1 onion, sliced
1 yellow pepper, finely sliced
2 cloves garlic, finely chopped
1 chilli, deseeded and finely chopped
3 tbsp sherry or marsala
1 tsp sweet paprika
250ml stock (chicken, veg, from a cube; anything - water even!)
1 tin tomatoes
1 tin cannellini beans
1 tin red kidney beans
1 tbsp mustard
2 tbsp black treacle or molasses sugar
Handful of fresh parsley, chopped
Cooking instructions:
Saute the vegetables in the olive oil until soft, add the meat and brown lightly. Deglaze the pan with the sherry and stir in the paprika.
Tip the rest of the ingredients in and bring to the boil. Allow to simmer until the meat is tender and the sauce has thickened slightly. If it gets too dry add some water or more stock.
Add the chopped parsley at the last minute and serve with creamy mash.
First made: 18th November 2012
Marinated Pork Chops with Cheesy Garlic Mash
Ingredients:
2 pork chops
3 tsps red pesto
1 tsp olive oil
Freshly ground black pepper
4 potatoes, peeled and chunked
2 garlic cloves, peeled
salt
Grated Pecorino cheese (or Parmesan)
Cooking instructions:
Mix the oil, pesto and pepper and marinade the pork in the mix for at least 30 minutes.
Turn oven to 180C (fan) and grease a shallow oven dish.
Cook chops for 20 minutes or so, turning once.
Boil the potatoes in salted water with the garlic until tender. Mash with butter and a generous grating of Pecorino.
Serve with steamed broccoli.
First made: 7th September 2012
2 pork chops
3 tsps red pesto
1 tsp olive oil
Freshly ground black pepper
4 potatoes, peeled and chunked
2 garlic cloves, peeled
salt
Grated Pecorino cheese (or Parmesan)
Cooking instructions:
Mix the oil, pesto and pepper and marinade the pork in the mix for at least 30 minutes.
Turn oven to 180C (fan) and grease a shallow oven dish.
Cook chops for 20 minutes or so, turning once.
Boil the potatoes in salted water with the garlic until tender. Mash with butter and a generous grating of Pecorino.
Serve with steamed broccoli.
First made: 7th September 2012
Ginger Pork with Cumin Rice and Ginger Yoghurt
Ingredients:
For the marinade:
2 tbsp olive oil
1 tsp ground cumin
1/2 tsp ground cinnamon
2cm piece of fresh ginger, grated
1 tbsp honey
2 pork escalopes, chops or sliced fillet
For the rice:
1/2 cup rice, well rinsed
11/2 cups water
Salt
1/4 cup sultanas
Zest of 1/2 a lime (or lemon)
1/2 tsp cumin
Handful chopped fresh mint
For the yoghurt:
140g pot natural yoghurt
2cm fresh ginger, grated
Cooking instructions
Mix all the ingredients together and marinate the pork in the fridge for at least an hour. Place on an ovenproof dish and cook at 180C for 20 minutes. Remove from the oven,cover with foil and rest for a few minutes.
For the rice, bring the water and salt to the boil and add the rice and the rest of the ingredients except the mint. Cook until all the water is absorbed. Mix in the fresh mint.
Mix together the yoghurt and ginger and serve on the side.
First made: 1st September 2012
For the marinade:
2 tbsp olive oil
1 tsp ground cumin
1/2 tsp ground cinnamon
2cm piece of fresh ginger, grated
1 tbsp honey
2 pork escalopes, chops or sliced fillet
For the rice:
1/2 cup rice, well rinsed
11/2 cups water
Salt
1/4 cup sultanas
Zest of 1/2 a lime (or lemon)
1/2 tsp cumin
Handful chopped fresh mint
For the yoghurt:
140g pot natural yoghurt
2cm fresh ginger, grated
Cooking instructions
Mix all the ingredients together and marinate the pork in the fridge for at least an hour. Place on an ovenproof dish and cook at 180C for 20 minutes. Remove from the oven,cover with foil and rest for a few minutes.
For the rice, bring the water and salt to the boil and add the rice and the rest of the ingredients except the mint. Cook until all the water is absorbed. Mix in the fresh mint.
Mix together the yoghurt and ginger and serve on the side.
First made: 1st September 2012
Breaded Pork Chops
Ingredients:
Breadcrumbs, dried parsley, finely grated lemon rind, salt, pepper
2 pork chops
1 egg
Cooking instructions:
Turn oven to 180C (fan)
Mix breadcrumbs, parsley, lemon rind, salt and pepper in a freezer bag then tip some onto a plate (remainder can be frozen for another time).
Beat egg in another plate.
Dip pork chops in egg then breadcrumbs and place on a baking tray.
Cook for 20 minutes, turning once, until golden and cooked through.
Serve with steamed broccoli.and rösti.
First made: 14th November 2012
Breadcrumbs, dried parsley, finely grated lemon rind, salt, pepper
2 pork chops
1 egg
Cooking instructions:
Turn oven to 180C (fan)
Mix breadcrumbs, parsley, lemon rind, salt and pepper in a freezer bag then tip some onto a plate (remainder can be frozen for another time).
Beat egg in another plate.
Dip pork chops in egg then breadcrumbs and place on a baking tray.
Cook for 20 minutes, turning once, until golden and cooked through.
Serve with steamed broccoli.and rösti.
First made: 14th November 2012
Bacon, Leek and Cauliflower Gratin
Ingredients:
1 cauliflower, cut in florets
6 rashers bacon, rind removed and chopped
2 leeks, sliced
750ml cheesy white sauce
Extra grated cheese for the topping
Cooking instructions:
Heat the oven to 180C (fan)
Boil the cauliflower in salted water until al dente.
Fry the bacon in a little butter until crisp then remove from pan and set aside.
Sauté the leeks in the bacon fat and some butter until soft.
Put all the ingredients in a large gratin dish (or split between two smaller ones and freeze the second for another time).
Pour over the white sauce and liberally sprinkle with grated cheese and several grinds of freshly ground black pepper. (If you're freezing one leave out the extra grated cheese until you are ready to cook it - freeze it now without further cooking).
Bake for 30 minutes or so until bubbling and golden.
This serves 8 (or 4 twice).
First made: September 2012
1 cauliflower, cut in florets
6 rashers bacon, rind removed and chopped
2 leeks, sliced
750ml cheesy white sauce
Extra grated cheese for the topping
Cooking instructions:
Heat the oven to 180C (fan)
Boil the cauliflower in salted water until al dente.
Fry the bacon in a little butter until crisp then remove from pan and set aside.
Sauté the leeks in the bacon fat and some butter until soft.
Put all the ingredients in a large gratin dish (or split between two smaller ones and freeze the second for another time).
Pour over the white sauce and liberally sprinkle with grated cheese and several grinds of freshly ground black pepper. (If you're freezing one leave out the extra grated cheese until you are ready to cook it - freeze it now without further cooking).
Bake for 30 minutes or so until bubbling and golden.
This serves 8 (or 4 twice).
First made: September 2012
Sausage, Mustard and Apple Casserole
Ingredients:
1 pack pork and apple sausages
1 onion, sliced
long sprig rosemary
2 red apples in wedges
1/2tsp turmeric
2 tbsp grainy mustard
1tbsp pear and cranberry chutney or any chutney really
250ml chicken stock
sunflower oil for frying
Cooking instructions:
Brown the sausages in the oil and set aside.
Add the onions to the pan and sauté until soft then add the turmeric and cook for 1 minute.
Add the apples and saute until browning.
Return the sausages to the pan and add the rosemary, stock and chutney.
Bring to the boil and simmer for 20-30 minutes until slightly reduced.
Serve with smashed potatoes.
First made: Dover, 2004
1 pack pork and apple sausages
1 onion, sliced
long sprig rosemary
2 red apples in wedges
1/2tsp turmeric
2 tbsp grainy mustard
1tbsp pear and cranberry chutney or any chutney really
250ml chicken stock
sunflower oil for frying
Cooking instructions:
Brown the sausages in the oil and set aside.
Add the onions to the pan and sauté until soft then add the turmeric and cook for 1 minute.
Add the apples and saute until browning.
Return the sausages to the pan and add the rosemary, stock and chutney.
Bring to the boil and simmer for 20-30 minutes until slightly reduced.
Serve with smashed potatoes.
First made: Dover, 2004
Ham. Pear and Blue Cheese Tart
Ingredients:
1 sheet ready rolled puff pastry
250g thickly sliced cooked ham, cut in long strips
1 pear, peeled, cored and sliced thinly lengthways
150g soft blue cheese - I used Gorgonzola
freshly ground black pepper
olive oil for drizzling
Cooking Instructions:
Place the pastry on a baking tray lined with baking parchment. Score a line round all the edges about 1.5cm from the edge and brush all over with beaten egg. Artfully arrange the ham, cheese and pear over the pastry keeping it inside the scored lines, Grind black pepper all over and drizzle with a little olive oil.
Bake in the oven at 200C (fan) for 20 - 30 minutes until the pastry is puffed up and golden.
First made: 21st April 2013
1 sheet ready rolled puff pastry
250g thickly sliced cooked ham, cut in long strips
1 pear, peeled, cored and sliced thinly lengthways
150g soft blue cheese - I used Gorgonzola
freshly ground black pepper
olive oil for drizzling
Cooking Instructions:
Place the pastry on a baking tray lined with baking parchment. Score a line round all the edges about 1.5cm from the edge and brush all over with beaten egg. Artfully arrange the ham, cheese and pear over the pastry keeping it inside the scored lines, Grind black pepper all over and drizzle with a little olive oil.
Bake in the oven at 200C (fan) for 20 - 30 minutes until the pastry is puffed up and golden.
First made: 21st April 2013
Pork on a Bed of Tomato and Apple
Ingredients:
4 pork chops
350g cherry tomatoes, peeled and halved
2 apples, peeled, cored and chopped
200ml white wine
50ml apple and honey vinegar - or cider vinegar
1tsp brown sugar
2 cloves
zest of 1 lemon
1/2tsp balsamic cream (optional)
Cooking Instructions:
Mix the tomatoes, wine, vinegar, sugar, cloves and zest. Add the appleas and stir well.
Arrange half the mix in a casserole and place the chops on top. Cover with the rest of the tomato and apple mixture.
Cook covered in the oven at 180C (fan) for 30 minutes then remove the lid for 10-15 minutes to let the sauce reduce a little.
Serve with new potatoes and brocolli.
4 pork chops
350g cherry tomatoes, peeled and halved
2 apples, peeled, cored and chopped
200ml white wine
50ml apple and honey vinegar - or cider vinegar
1tsp brown sugar
2 cloves
zest of 1 lemon
1/2tsp balsamic cream (optional)
Cooking Instructions:
Mix the tomatoes, wine, vinegar, sugar, cloves and zest. Add the appleas and stir well.
Arrange half the mix in a casserole and place the chops on top. Cover with the rest of the tomato and apple mixture.
Cook covered in the oven at 180C (fan) for 30 minutes then remove the lid for 10-15 minutes to let the sauce reduce a little.
Serve with new potatoes and brocolli.
Italian Style Rolled Pork
Ingredients:
2 pork escalopes
olive oil
1 courgette, diced
1 onion, finely chopped
2 cloves garlic, finely chopped
4 tomatoes, peeled and quarteres
2 tsps tomato purée
1 glass white wine
50ml chicken stock
4 tsps soft goats' cheese - I used feta
2 tsps red pesto
bunch oregano sprigs
1 dried chilli, cruched - optional
Cooking Instructions:
Season the meat and spread each escalope with 1 tsp red pesto. Put 2 tsps cheese along the narrow end of each and roll them up tightly. Tie them in four places with cooking string. Heat a tablespoon of olive oil in a pan and brown the pork rolls all over then set aside.
Sautée the onions, garlic and courgette until soft and golden then add the wine, stock, tomato purée and seasoning. Add the tomatoes and bring to the boil. Nestle the pork rolls back in among the vegetables, turn the pan down to a simmer and cover. Simmer gently for 30-40 minutes or until the pork is tender.
Serve with potato wedges.
2 pork escalopes
olive oil
1 courgette, diced
1 onion, finely chopped
2 cloves garlic, finely chopped
4 tomatoes, peeled and quarteres
2 tsps tomato purée
1 glass white wine
50ml chicken stock
4 tsps soft goats' cheese - I used feta
2 tsps red pesto
bunch oregano sprigs
1 dried chilli, cruched - optional
Cooking Instructions:
Season the meat and spread each escalope with 1 tsp red pesto. Put 2 tsps cheese along the narrow end of each and roll them up tightly. Tie them in four places with cooking string. Heat a tablespoon of olive oil in a pan and brown the pork rolls all over then set aside.
Sautée the onions, garlic and courgette until soft and golden then add the wine, stock, tomato purée and seasoning. Add the tomatoes and bring to the boil. Nestle the pork rolls back in among the vegetables, turn the pan down to a simmer and cover. Simmer gently for 30-40 minutes or until the pork is tender.
Serve with potato wedges.
Enjoy
First made: 23rd March 2013
Ginger Pork with Roasted Pears
Ingredients:
2 pork escalopes
salt
freshly grated black pepper
2 tbsp olive oil
2cm root ginger, grated
1 pear, peeled and grated - or puréed in the blender
zest of 1 lime
2 pears, halved and cored
Cooking instructions:
Season the meat and set aside. Mix the rest of the ingredients together and use to marinade the pork for about an hour.
Place the meat, with its marinade, in a shallow ovenproof dish and nestle the pears in beside the chops. Dot the pear halves with butter.
Cook in the oven (180C fan) for 20 - 30 minutes, turning the pork once, or until the pork is tender and the pears are beginning to brown on top.
Serve with potato wedges and brocolli.
First made: 4th March 2013
2 pork escalopes
salt
freshly grated black pepper
2 tbsp olive oil
2cm root ginger, grated
1 pear, peeled and grated - or puréed in the blender
zest of 1 lime
2 pears, halved and cored
Cooking instructions:
Season the meat and set aside. Mix the rest of the ingredients together and use to marinade the pork for about an hour.
Place the meat, with its marinade, in a shallow ovenproof dish and nestle the pears in beside the chops. Dot the pear halves with butter.
Cook in the oven (180C fan) for 20 - 30 minutes, turning the pork once, or until the pork is tender and the pears are beginning to brown on top.
Serve with potato wedges and brocolli.
First made: 4th March 2013
Pork, Leek and Mushroom Casserole
Ingredients:
500g diced pork
20g dried mushrooms
300ml concentrated mushroom soup - or stock
4 garlic cloves, peeled and finely chopped
2 leeks, cleaned and thickly sliced
handful oregano sprigs
salt
pepper
25ml cream
Cooking Instructions:
Soak the mushrooms in boiling water for an hour.
Sweat the leeks in a little butter and olive oil until softening, adding the garlic after a few minutes.
Add the pork to the pan, season with salt and pepper and brown lightly.
Add the mushrooms with their liquid, the mushroom soup and the oregano and mix through.
Bring to the boil then simmer, covered, for 40 - 50 minutes or until the pork is tender then remove the lid and let the juices reduce a little,
Check seasoning and add the cream to heat through just before.
Serve with fluffy baked potatoes and brocolli.
First made: 20th February 2013
500g diced pork
20g dried mushrooms
300ml concentrated mushroom soup - or stock
4 garlic cloves, peeled and finely chopped
2 leeks, cleaned and thickly sliced
handful oregano sprigs
salt
pepper
25ml cream
Cooking Instructions:
Soak the mushrooms in boiling water for an hour.
Sweat the leeks in a little butter and olive oil until softening, adding the garlic after a few minutes.
Add the pork to the pan, season with salt and pepper and brown lightly.
Add the mushrooms with their liquid, the mushroom soup and the oregano and mix through.
Bring to the boil then simmer, covered, for 40 - 50 minutes or until the pork is tender then remove the lid and let the juices reduce a little,
Check seasoning and add the cream to heat through just before.
Serve with fluffy baked potatoes and brocolli.
First made: 20th February 2013
Sausage Rolls
Ingredients:
1 sheet ready rolled puff pastry
250g sausage meat - this was Lincolnshire sausage
1 egg whisked
Cooking Instructions:
Cut the puff pastry in half lengthways.
Split the sausage meat in two and lay along the centre of each piece of pastry.
Wet the long edges with a little water and fold over pressing down on the edge to leave a 1cm edge. Press this down tightly with a fork.
Cut each long sausage roll into four and place on a baking sheet lined with baking parchment.
Brush the pastry all over with the egg and put the whole thing in the fridge for about 30 minutes.
Preheat the oven to 190C (fan).
When you take the sausage rolls out of the oven eggwash them again and pop in the oven for about 30-40 minutes or until the pastry is puffed up and golden.
Serve with home-made baked beans,
First made: 19th February 2013
1 sheet ready rolled puff pastry
250g sausage meat - this was Lincolnshire sausage
1 egg whisked
Cooking Instructions:
Cut the puff pastry in half lengthways.
Split the sausage meat in two and lay along the centre of each piece of pastry.
Wet the long edges with a little water and fold over pressing down on the edge to leave a 1cm edge. Press this down tightly with a fork.
Cut each long sausage roll into four and place on a baking sheet lined with baking parchment.
Brush the pastry all over with the egg and put the whole thing in the fridge for about 30 minutes.
Preheat the oven to 190C (fan).
When you take the sausage rolls out of the oven eggwash them again and pop in the oven for about 30-40 minutes or until the pastry is puffed up and golden.
Serve with home-made baked beans,
First made: 19th February 2013
Pork Escalopes Marinaded in Honey and Chilli
1 chilli, deseeded and finely chopped
4 tbsps honey
1 tbsp mild vinegar
3 pork escalopes
salt and pepper
Mix the chilli, honey and vinegar together in a bowl.
Season the meat and add to the bowl with the marinade. Make sure the pork is fully covered in the marinade then cover and place in the fridge for at least an hour.
Heat the oven to 180C (fan)
Place the pork onto a shallow, oiled oven-proof, drizzle with more oil and cook in the oven for 20 minutes or until the pork is tender.
Serve with Caraway and Apricot Cabbage and Paprika Wedges.
First made: 8th February 2012
4 tbsps honey
1 tbsp mild vinegar
3 pork escalopes
salt and pepper
Mix the chilli, honey and vinegar together in a bowl.
Season the meat and add to the bowl with the marinade. Make sure the pork is fully covered in the marinade then cover and place in the fridge for at least an hour.
Heat the oven to 180C (fan)
Place the pork onto a shallow, oiled oven-proof, drizzle with more oil and cook in the oven for 20 minutes or until the pork is tender.
Serve with Caraway and Apricot Cabbage and Paprika Wedges.
First made: 8th February 2012
Beany Sausage Casserole with Baked Potatoes
Ingredients:
1 pack pork sausages, quartered
1 tbsp sunflower oil
2 tins fasole beans, drained and rinsed
1 tin chopped tomatoes
2 tbsps green pesto
pinch sugar
a splash of Worcester sauce
salt & pepper
2 tbsps grated pecorino or parmesan cheese
Olive oil
Four large potatoes, scrubbed
Cooking instructions:
Heat the oven to 180C (fan) - 200C conventional
Scrub the potatoes and pierce the skin all over with the tip of a small knife. Rub the skins with the olive oil and place the potatoes directly onto the oven shelf.
Bake for an hour to an hour and a half. Stick a skewer into the potatoes to check they are soft in the middle.
Meanwhile, in a shallow, wide saucepan brown the sausages quickly over a high heat.
Add everything else (except the cheese) to the pan and bring to the boil.
Simmer until the sausages are cooked through and the sauce has thickened a little.
Split the potatoes open and sprinkle with salt and add a liberal amount of butter.
Serve over the buttery, baked potatoes with a sprinkling of the grated cheese and some freshly ground black pepper.
First made: 30th January 2013
1 pack pork sausages, quartered
1 tbsp sunflower oil
2 tins fasole beans, drained and rinsed
1 tin chopped tomatoes
2 tbsps green pesto
pinch sugar
a splash of Worcester sauce
salt & pepper
2 tbsps grated pecorino or parmesan cheese
Olive oil
Four large potatoes, scrubbed
Cooking instructions:
Heat the oven to 180C (fan) - 200C conventional
Scrub the potatoes and pierce the skin all over with the tip of a small knife. Rub the skins with the olive oil and place the potatoes directly onto the oven shelf.
Bake for an hour to an hour and a half. Stick a skewer into the potatoes to check they are soft in the middle.
Meanwhile, in a shallow, wide saucepan brown the sausages quickly over a high heat.
Add everything else (except the cheese) to the pan and bring to the boil.
Simmer until the sausages are cooked through and the sauce has thickened a little.
Split the potatoes open and sprinkle with salt and add a liberal amount of butter.
Serve over the buttery, baked potatoes with a sprinkling of the grated cheese and some freshly ground black pepper.
First made: 30th January 2013
Pork Goulash
Ingredients:
500g diced pork
1 onion, halved and sliced
3 carrots, peeled and sliced diagonally
4 potatoes, peeled and diced
1 1/2 tsps hot paprika
1 tin chopped tomatoes
350ml stock - a cube will do but I used home-made chicken stock
salt
pepper
Cooking instructions:
Sauté the onions and garlic until soft but not coloured.
Add the potatoes and carrots and give everything a mix.
Add salt and paprika and cook, stirring, for one minute.
Add the pork, stock and tomatoes and stir through.
Bring to the boil then simmer until the pork is tender and the vegetable are soft.
Serve with braised cabbage.
First made: 29th January 2013
500g diced pork
1 onion, halved and sliced
3 carrots, peeled and sliced diagonally
4 potatoes, peeled and diced
1 1/2 tsps hot paprika
1 tin chopped tomatoes
350ml stock - a cube will do but I used home-made chicken stock
salt
pepper
Cooking instructions:
Sauté the onions and garlic until soft but not coloured.
Add the potatoes and carrots and give everything a mix.
Add salt and paprika and cook, stirring, for one minute.
Add the pork, stock and tomatoes and stir through.
Bring to the boil then simmer until the pork is tender and the vegetable are soft.
Serve with braised cabbage.
First made: 29th January 2013
Maple Roasted Ham
Ingredients:
750g piece of ham
3 carrots, roughly chopped
1 onion, peeled and quartered
1/2tbsp peppercorns
1/2tbsp coriander seeds
3 bay leaves
little bit of cinnamon stick
1/2 bottle white wine
a few cloves
- For the glaze -
100g soft light brown sugar
1 tbsp vinegar - something nice. I have apple and honey at the minute; it's delish and I don't even like vinegar!
50ml sherry
125ml maple syrup (or honey)
Cooking instructions:
Put all the ingredients in a pot and top up with cold water. Bring to the boil then simmer for 1 hour.
Drain ham, reserving strained liquid for soup.
Heat oven to 170C (fan) - 190C
Remove skin from the ham and crisscross the fat. Place a few cloves in the intersections and place the ham in a roasting tin.
Dissolve the sugar with the vinegar, maple syrup and sherry and bring to the boil.
Pour half the glaze mixture over the ham and roast for 15 minutes. Remove from the oven and pour over the rest of the glaze. Continue roasting for a further 35 minutes, basting with the juices every 10 minutes.
Remove from the oven, cover loosely with foil and leave to rest for 20 minutes.
Serve with spiced red cabbage and creamy mash.
First made: 17th October 2012
750g piece of ham
3 carrots, roughly chopped
1 onion, peeled and quartered
1/2tbsp peppercorns
1/2tbsp coriander seeds
3 bay leaves
little bit of cinnamon stick
1/2 bottle white wine
a few cloves
- For the glaze -
100g soft light brown sugar
1 tbsp vinegar - something nice. I have apple and honey at the minute; it's delish and I don't even like vinegar!
50ml sherry
125ml maple syrup (or honey)
Cooking instructions:
Put all the ingredients in a pot and top up with cold water. Bring to the boil then simmer for 1 hour.
Drain ham, reserving strained liquid for soup.
Heat oven to 170C (fan) - 190C
Remove skin from the ham and crisscross the fat. Place a few cloves in the intersections and place the ham in a roasting tin.
Dissolve the sugar with the vinegar, maple syrup and sherry and bring to the boil.
Pour half the glaze mixture over the ham and roast for 15 minutes. Remove from the oven and pour over the rest of the glaze. Continue roasting for a further 35 minutes, basting with the juices every 10 minutes.
Remove from the oven, cover loosely with foil and leave to rest for 20 minutes.
Serve with spiced red cabbage and creamy mash.
First made: 17th October 2012