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Slow Cooker Thai Pork with Peppers

 

What you need:

1/3 cup soy sauce

1/3 cup creamy peanut butter

6 cloves garlic, minced

2 tbsp minced fresh ginger root

1 tsp crushed red pepper flakes

2 red  peppers, thinly sliced and cut into bite-size lengths

1 lb boneless pork chops

What you do:

Place the chicken broth, soy sauce, peanut butter, honey, garlic, ginger, crushed red pepper flakes, red bell peppers, and pork chops into a slow cooker, stir together, and set the cooker on Low.

Cook for 5 to 6 hours until the pork is tender, and remove the pork from the sauce. Shred the pork, return to the sauce, let cook until hot, and serve.

 

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Bacon Cheese Potatoes (Slow Cooked)What you need:

1/4 pound bacon, diced

2 medium onions, thinly sliced

4 medium potatoes, thinly sliced

1/2 pound cheddar cheese, thinly sliced

salt and pepper

butter

Green Onions (optional)

What you do:

Line the slow cooker  with foil, leaving enough to cover the potatoes when finished.

Layer half each of the bacon, onions, potatoes and cheese in slow cooker. Season to taste and dot with butter.

 Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.

Cover with remaining foil.

 Cover and cook on low for 10-12 hours.

 

 

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Sweet & Sour  Pork Tenderloin (Slow Cooker)

 

What you need:

1 2-3 lb boneless pork tenderloin
1 cup chicken or vegetable broth
½ cup balsamic vinegar
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp honey
½ tsp red pepper flakes
2 cloves garlic, chopped

What you do:

Place pork tenderloin into the slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over pork and set the timer for your slow cooker. (6-8 hours on Low)

Once pork tenderloin has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over pork tenderloin.

 

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Cranberry and Caraway Stuffing

 

What you need:

1 tbsp groundnut oil

200 g sausagemeat

8 sage leaves, finely chopped

15g parsley, finely chopped

1 tbsp caraway seeds

140 ml brandy

100 ml chicken stock

1 egg, beaten

280 g unsalted butter

7 slices white bread, crusts removed

50 g dried breadcrumbs

1 onion, chopped

2 celery stalks, diced

60 g cooked chestnuts, chopped

60 g dried cranberries

What you do:

Preheat the oven to 180 C / 350 F / gas mark 4.

Melt 250 g butter in a saucepan and heat gently until it goes brown and smells nutty, then strain through a fine sieve. Set aside 175g of the strained butter (keep any remaining to use another time).

Dice the bread slices and combine with the breadcrumbs in a large bowl.

In a small frying pan, melt 15g butter; add the onion and cook on a low heat until soft. Add the celery and remaining 15g butter and cook for 10 minutes, then add to the bread mixture.

Increase the heat, add the groundnut oil to the pan and cook the sausagemeat until browned, breaking it into evenly sized pieces as you go. Add this to the stuffing with the chestnuts, cranberries, sage, parsley and caraway seeds, then return the pan to the heat. Pour in the brandy and boil vigorously for 1 minute so the alcohol evaporates. Scrape up any bits from the bottom of the pan.

Combine 125g of the brown butter with the brandy and chicken stock and mix with the stuffing. Season with salt.

Stir through the beaten egg (the mixture should be very moist) and spread on to a parchment-lined baking tray so that it is 1.5cm deep.

Cook in the oven for about 20 minutes, then remove and set aside until ready to serve (this can be made the day before).

Slice the stuffing into rectangles, about 5cm x 7cm. Fry in batches, using 1 tbsp of the remaining brown butter for each batch, until golden brown all over.

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Campfire Stew

 

what you need:

1 small gammon joint

1 onion diced

2 orange peppers diced

3 garlic cloves crushed

1 tbs smoked paprika

2 tins baked beans

6 tbs tomato puree

1 red chilli finely chopped.

What you do:

Place all ingredients in the slow cooker for 6 hrs on high on low all day. Separate gammon with two forks.

Serve with rice or potatoes.

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What you need:

stick unsalted butter, plus more for the baking dish
2 lbs good-quality white sandwich bread, cut into 1-inch cubes (20 cups)
4 inner celery ribs, finely diced (1 1/2 cups)
2 large carrots, finely diced (1 cup)
1 sweet onion, finely diced (2 1/2 cups)
1 lb loose pork or turkey breakfast sausage
2 tbsp chopped sage
2 tbsp chopped thyme
3 cups turkey stock
Salt and freshly ground pepper

What you do:

Preheat the oven to  180 C /350 F/ gas mark 4

Butter a large baking dish. Spread the bread cubes on a baking sheet and toast for 25 minutes, stirring, until lightly browned and crisp.

Meanwhile, in a large, deep skillet, melt the 1 stick of butter. Pour half of the butter into a small bowl and reserve. Add the celery, carrots and onion to the skillet and cook over moderately high heat, stirring occasionally, until softened and just beginning to brown, about 8 minutes. Scrape the vegetables into a large bowl. Add the sausage to the skillet in lumps and cook over moderately high heat, breaking it up with a spoon, until lightly browned and cooked through, about 6 minutes. Return the vegetables to the skillet, add the sage and thyme and cook for 1 minute. Add 1 cup of the stock and cook, scraping up any bits stuck to the pan, until nearly evaporated, about 5 minutes.

Scrape the sausage mixture into the large bowl and add the toasted bread cubes. Add the remaining 2 cups of stock and stir until the bread is evenly moistened. Season with salt and freshly ground pepper. Spread the stuffing in the baking dish and brush with the reserved melted butter.

Bake the stuffing in the centre of the oven for about 1 hour, until it is heated through and the top is browned and crisp. Let the stuffing stand for 10 minutes before serving.

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What you need:

800g pork fillet, cut chunky
1 large white onion
1 large red onion
1 small pumpkin deseeded and flesh cut into chunks
1 large red pepper or romano, sweet pointed pepper, de-seeded and chopped
1 red chilli de-seeded and chopped
pinch of crushed chilli flakes
1/2 tsp paprika (hot if you like it spicy)
pinch of cayenne pepper
2 tins of chopped tomatoes (with added chilli, optional)
1 tin of spicy mixed beans or kidney beans
1 tbsp of tomato puree
500 ml vegetable stock or pork stock made from pod or cube
pinch of sugar
salt & pepper

What you do:

Drizzle some olive oil in a large heavy based pan, gently brown the meat all over, remove from pan and leave to one side.

Drizzle a little more oil add the onion and cook until softened, add the garlic and chilli and cook for 3-4 minutes. Add back to the pan the meat and juices the chopped pepper, chilli flakes, cayenne pepper, tomato puree, paprika, sugar and seasoning.

Cook for a further 2-3 minutes then add the stock, tinned tomatoes and spicy beans and chopped pumpkin.

Bring to boil and reduce heat as low as possible and simmer covered for at least 11/2 -2 hours.

Serve with a dollop of soured cream and some green jalepenos if you like it hot or some sprinkle on some pumpkin seeds.

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What you need:

500 g Pork, cubed
1 tbsp corn flour blended with 2 tbsp water
1 tin of chopped tomatoes
150 ml white wine
2 tbsp english mustard powder
1 tbsp parika
1 tbsp tomato ketchup
1 tsp worcestershire sauce
1/2 tsp ground turmeric
Salt and pepper

What you do:

Pre-heat oven to 180 C / 350 F / gas mark 4

Place all ingredients, except the peppers into an oven proof dish and stir well.

Bring to the boil, cover and cook in a preheated oven for 1 hour.
Remove and stir in the peppers and cook for a further 1/2 hour.
Serve with rice or pasta.

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What you need:

6 Butcher`s Choice pork sausages
1 tbsp olive oil
2 red onions, peeled and finely sliced
1 heaped tsp fennel seeds (or 2 if you love the flavour)
1 clove garlic, peeled and finely chopped
1 glass red wine
500 ml tomato passata

500 ml tomato passata
Large pinch light soft brown sugar
Handful fresh herbs, shopped or 1 tsp dried mixed herbs
18 egg lasagne sheets
55 g Parmesan or other Italian hard cheese, finely grated.

What you do:

Preheat the oven to 200 C / 400 F / gas mark 6

Squeeze the sausagemeat out of the skins into a large saucepan and fry in 1 tsp oil until golden. Put into a bowl.

Gently soften the onions in the remaining oil for 5 minutes, add the fennel seeds and garlic, and  cook gently. Add the sausage meat and red wine and cook for a few  more minutes.

Add the passata, sugar and herbs and simmer for 25 minutes.

Bring a pan of water to the boil and cook half of the lasagne sheets for 10 minutes. Remove from the pan, drain and rinse in cold water. Repeat  with the rest of the lasagne.

Rest 6 of the lasagne sheets on a baking tray. Add a little of the pork sauce, then top with

another lasagne sheet and a spoonful of sauce and then with another lasagne sheet. Sprinkle each one with the cheese and bake for 10-15 minutes until golden and heated through.

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What you need:

2 lb ground pork
4 large green peppers
1 large onion
2 carrots
4 cloves of garlic
1/2 head of cauliflower
6 oz tin of tomato paste
1 tbsp dry oregano
1 tbsp dry or fresh tarragon
Salt and pepper to taste

What you do:

Cut the tops of the peppers and clean the seeds out.

Arrange peppers in the slow cooker standing up and make sure they fit securely.

Grate the onion, carrots, garlic and cauliflower in a food processor, or  you can also just chop them into small pieces with a knife if you don’t have a food processor.

In a big bowl, mix together the  ground pork, shredded vegetables, seasonings and tomato paste.

Add salt and pepper to taste. Stuff the peppers with the mixture and arrange leftover meat between the peppers. Add half a cup of water, cover and cook on low for 8-10 hours.

If you don’t have a slow-cooker, the dish can be cooked in the oven, covered, for 1-2 hours.

 

 

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