Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts

Saturday, 16 November 2013

Pan fried pork fillet in creamy tarragon sauce – Recommended Recipe!


Pan Fried Pork Fillet in Creamy Tarragon Sauce – serves 2

Ingredients
350g pork fillet
Knob of butter
1 tsp olive oil
150 ml white wine
2 tsp finely chopped tarragon
½ tsp ground black pepper
100ml single cream

Method
1.       Heat the oven to 160C/Gas 4. Heat the butter and oil in a frying pan until sizzling and fry the pork fillet so it browns on all sides. Transfer to a roasting tin and cook for 30 mins (depending on the thickness of the fillet) or until just cooked through.
2.       Deglaze the frying pan by pouring the wine in and stirring to incorporate any meaty browned bits in the bottom of the pan. Simmer gently until reduced to 1/3 its original volume. Add the tarragon, black pepper and salt, to taste.
3.       When the pork has cooked, allow to rest for 10 mins under foil. While it rests, pour in the cream and any juices that have come out of the pork, stir and bring to a simmer. Cut the pork into thick slices, divide between two plates and top with the tarragon sauce.

Source: Bart Spices recipe card

Thursday, 7 November 2013

Spanish pork – Recommended Recipe!



Spanish Pork – serves 4, ready in 40 mins

Ingredients
100g chorizo, diced
1 large onion, halved and thinly sliced
500g pork fillet, cut into 3cm pieces
1 each red and yellow pepper, deseeded and sliced
400g can chopped tomatoes with chilli and peppers
2 tsp smoked paprika
12 pitted green olives, halved
Rice and chopped parsley, to serve

Method
1.       Cook the chorizo and onion in a large pan over a medium heat, stirring frequently until the onion is soft – the fat from the chorizo should be enough to cook the onion. Add the pork and peppers and cook for another 2-3 mins.
2.       Add the tomatoes and paprika. Heat until simmering, then cover and simmer for 20 mins.
3.       Add the olives, then cover and simmer for another 10 mins. Serve with rice and chopped parsley.

Per serving: 341 calories, 2.6g sugar, 16.6g fat, 5.9g saturated fat, 0.4g salt.
Source: Asda instore magazine.

Sunday, 30 December 2012

Thai Spiced Pork Stir Fry - Gourmet Garden's Blog Off Cook Off

Gourmet Garden are the the producer of fresh herbs and spices easy for weekday cooking.  Their passion is organically-grown herbs and spices packaged in a convenient squeezable tube that lasts for up to 3 months in your fridge.  They are currently running a Blog Off Cook Off competition where one lucky blogger can win a trip to Australia and a whopping £3000!
Using some of their great range of fresh herbs and spices, I have to develop and make a recipe to be judged by the great Rosemary Shrager.

So here we go - here's one of my entries to the fantastic Gourmet Garden's Blog Off Cook Off competition.

Thai Spiced Pork Stir Fry - serves 2

2 lean pork fillets, finely sliced
1 tsp Gourmet Garden garlic
1 tbsp Gourmet Garden Thai Spices
1 tbsp oyster sauce
1 tsp brown sugar
1 tbsp olive oil
Fresh egg noodles
Thinly sliced spring onions to garnish, if required
  1. Place the sliced pork into a large bowl; add the garlic, Thai spices, oyster sauce and brown sugar.  Cover and marinate in the fridge overnight, if possible, or for at least 1 hour.
  2. Remove the marinated pork from the fridge.  Heat the olive oil in a wok or frying pan and add the pork and marinade juices.  Stir fry over a medium high heat for 4-5 minutes until the pork is cooked through and piping hot.
  3. Heat the fresh egg noodles.
  4. Serve the pork over a bed of noodles.  Garnish with the sliced spring onions, to taste.


Wednesday, 28 November 2012

Tartan Dragon £25 voucher giveaway!

Let me introduce you all to Tartan Dragon!  For the past 12 years, Tartan Dragon have been smallholding in North Shropshire - rearing pedigree cattle, pigs, sheep and chickens and they also have horses - although not for food!

They sell jointed beef and pork direct from the farm gate and via mail-order.  Good meat is worth it's weight in gold and believe me, this meat is worth it!  Christmas is not just about turkeys... and roast dinner is not just about Christmas - or Sunday's for that matter!  In fact, we had roast dinner for tea last night - loved by all!   

Tartan Dragon have worked hard to achieve what they have done and love to share this passion (and their excellent knowledge!) with others and so now run ‘Introduction to smallholding’ courses for complete beginners or those with a little knowledge.


This would suit anyone who would love to run a smallholding but needs help in making the first step and the all-important decisions about what exactly they want to achieve.  A smallholding is second place on my wishlist - running a B&B being the first (which is what I do now!) so I'm tempted to try the courses myself - just for future reference!  

Other courses they run include keeping cattle and pigs, butchery and fencing for livestock. Keep your eye on their Facebook page here where you can keep upto date with their news, courses, prices and (of course) the cute photo's of the newborn calves!


And a quote from their website to keep in your head.... 

“Never be afraid to try something new. Remember, amateurs built the ark; professionals built the Titanic.”

So enter the Rafflecopter below for your chance to win a £25 voucher to redeem with Tartan Dragon - either towards an animal husbandry course or treat yourself to some lovely beef, pork cuts or sausages!  Remember, the courses run from their smallholding in North Shropshire and the meat is mail order so can be delivered throughout the UK.

Good luck!
 
a Rafflecopter giveaway

Thursday, 4 October 2012

Devilled pork chops - Recommended Recipe!

Devilled pork chops - serves 4, preparation 5 mins, cooking 25-30 mins

Ingredients
4 lean pork chops or steaks
2 tsp English mustard
2 tsp Worcestershire sauce
3 tbsp tomato sauce

Method
  1. Preheat the oven to 180C/Gas 4.  Place the pork chops or steaks in a roasting tin.  Mix the mustard, Worcestershire sauce and tomato sauce together and brush most of over the meat.
  2. Roast in the oven for 25-30 mins until cooked through, turning and brushing with the remaining sauce after 15 mins.
  3. Remove from the oven and serve with mashed potatoes, roasted peppers or potato wedges.  
We grilled the pork steaks rather than cooking them in the oven - this just makes the the sauce a bit "burnt" on the edges and we think adds to the flavour :)

Source - Morrisons instore magazine.