Archives: Recipes

From lovepork.co.uk

Cooking time: 40 minutes

Cooking skill: Easy

 

Ingredients:

1lb lean British pork fillet

1 tbsp toasted sesame seeds

 

For the marinade:

1/8 cup white Miso paste

1/8 cup runny honey

1/8 cup Japanese mirin or rice wine vinegar

1 tsp toasted sesame oil

1 tbsp fresh ginger, peeled and grated or 2 tsp ginger purée

1 garlic clove, peeled or 1 tsp garlic paste

 

To serve:

Cooked egg noodles

Stir-fried vegetables

 

Method:

1. In a small bowl, mix all the marinade ingredients together. Place the pork in a shallow dish, pour over the marinade and turn to coat. Cover and leave to marinate for at least 10 minutes or overnight in the fridge, if time allows.
2. Preheat the oven 350°F, Gas Mark 4. Place the pork in a foil-lined small roasting tin, pour over the marinade, and roast in the oven for 25 – 30 minutes, basting occasionally with the marinade. Cook until the pork is caramelised but still juicy.
3. Remove the fillet from the oven and allow to rest for 5 minutes, and cut into slices. Sprinkle with toasted sesame seeds and serve with noodles and stir-fried vegetables, drizzled with any juices from the roasting pan.

From  lovepork.co.uk

Cooking time: 2 hrs 30 minutes

Cooking skill: Easy

 

Ingredients:

12.4oz – 1lb British mini boneless pork shoulder or leg joint

2 tsp oil

1 small red onion, peeled and roughly chopped

1 garlic clove, peeled and crushed

2 tsp Ras el Hanout spice mix

10 fl. Oz hot pork stock

½ can chopped tomatoes

1 ½ oz dates, stoned and halved

½ can chickpeas, rinsed and drained

1 1/2oz plain couscous

Small handful shelled pistachio nuts, roughly chopped

Small handful fresh mint leaves, roughly torn

 

Method:

1. Preheat the oven to 400°F. Gas Mark 6
2. Heat oil in a large ovenproof pan, add the onion and garlic and cook for 1 – 2 minutes
3. Add the pork, and brown on all sides
4. Add the spice, stock, tomatoes, dates and apricots and stir well. Cover the pan and place in the oven for 2 hours
5. At the end of the cooking time, remove the lid and stir in the chickpeas and couscous. Replace the lid and cook for a further 20 – 30 minutes until the meat is tender and the couscous has absorbed the cooking liquid
6. Serve sprinkled with the pistachio nuts and mint leaves

Preparation time: 25 – 30 minutes

Cooking time: 8 – 10 minutes (for medium)

 

Ingredients:

1 x 12oz sirloin cannon, cut into four medallions

1oz unsalted butter

1 tbsp oil

1 large shallot, peeled and finely chopped

2oz mushrooms (wild, when in season), roughly chopped

3 tbsp Armagnac or brandy

1 cup good, hot beef stock

Fresh thyme leaves, to garnish

Fresh red currants, to garnish (optional)

 

For the hot pot potatoes:

13oz small waxy potatoes, peeled and left whole

1oz unsalted butter, melted

1/2 cup good, hot vegetable stock

 

Method:

1. Preheat the oven to 400°F
2. To prepare the hot potatoes; boil the potatoes in salted water for 10 – 15 minutes. Drain and cool slightly. When cool enough to handle, cut into thin slices and transfer to a large bowl.
3. Add the melted butter, season and toss gently. On a foil-lined shallow baking tray or roasting dish, arrange two 31/4” metal rings and arrange the potatoes in a single layer of overlapping slices. Pour the stock over the potatoes and bake for 15 – 20 minutes or until tender and most of the stock has evaporated.
4. Meanwhile, for the sauce, melt half of the remaining butter with the oil in a non-stick frying pan. Season the beef and cook for 2 – 3 minutes on each side, basting occasionally. Transfer to a warm plate and allow to rest.
5. Add the shallots and mushrooms to the same pan and cook for 1 – 2 minutes. Add the Armagnac or brandy. Cook for another minute, and then add the stock and thyme leaves.