NPAS

Ladies in Pigs Recipe of the Month

December 2008

BACON AND SAUSAGE RISSOTTO

8 rashers smoked bacon streaky cut into small pieces.
8 sausages cut into bite size chunks.
1 tbsp (15ml) oil.
1 onion and 2 courgettes finely chopped.
10 oz (300g) risotto rice.
2 X 14 oz (397g) can chopped tomatoes.
¾pt (450ml) stock.
1 dessert spoon Paprika.
Black pepper.
Chopped basil to garnish.

Method

Heat oil in a deep pan and add sausages onion bacon and fry for 3 mins. Add all the other ingredients and bring to the boil. Then cover and turn down to simmer for about 20 minutes stirring occasionally to stop it from sticking. If mixture is too wet remove the lid for the last few minutes.

November 2008

SAUSAGE AND LEEK CHOWDER

9oz (250g) sausages, cut into pieces.
1oz (25g) unsalted butter.
4 leeks, finely chopped.
1tsp (5ml) dried dill.
1¾ pt (1 litre) chicken stock.
8floz (240ml) whipping cream
4oz (100g) grated Parmesan cheese
Pepper

Method

Melt butter into large heavy saucepan, add the sausage and cook on moderate heat for about 5 minutes. Add leeks and sauté for further five minutes add stock and dill and simmer for about 30 minutes of until leeks are cooked and tender. Puree the mixture until fairly smooth. This is chowder so some solid pieces of meat or veg are expected. Stir in the cream and cheese until melted. Serve with crusty bread.

October 2008

HAM CASSEROLE WITH CHEESE DUMPLINGS

14oz (400g) uncooked gammon, diced.
5oz (150g) each of diced carrot, Swede, parsnip, potato, celery.
16 spring onions.
2pts (1.1L) chicken stock. Double strength if cubed stock.
1 ½ tbsp (20ml) olive oil.
4floz (120ml) double cream.

For the dumplings

115g self-raising flour.
28g each of butter and grated strong cheddar cheese.
1 egg.
1 tbsp (15ml) milk.

Method

Heat oil in heavy casserole and add the carrot, swede, parsnip and potato and cook for about 15 mins until softened but not browned. Add gammon and stir into the vegetables. Then add stock and bring to the boil and cook with lid on for further 15 minutes checking that the veg does not stick to the pan. Add the spring onions and celery and cook for a further 10 minutes. Add the dumplings and replace lid and cook for 20 minutes. Remove from heat and take out dumplings then swirl cream into the casserole before serving.

Dumplings

Sift the flour and rub in the butter to form semi-crumble mix. Add egg and cheese and mix thoroughly. Add little milk if not binding together. Forms into 8 small dumpling balls.

September 2008

BOOZY PORK

2lb (900g) shoulder of pork trimmed and diced
Plain flour, black pepper
1 tbsp (15ml) oil
2 large onions, sliced
3 cloves garlic crushed
¼ pt (150ml) each water and real ale
1 tbsp (15ml) wine vinegar
1 tsp (5ml) pork stock granules or one stock cube
2 tbsp (30ml) parsley chopped
1 bay leaf
2 tsp (10mls) brown sugar
½ tsp (2.5ml) caraway seeds (optional)

Method

Coat the pork with flour and add to heated oil in heavy pan and brown. Lower heat and add onion and garlic. Add remaining ingredients and bring to boil stirring all the time. Cover the pan and simmer over low heat or put in oven at 325f /170C, gas mark 3 for about 1.5 hours.

August 2008

CREAMY MUSTARD PORK

1lb (450g) pork tenderloin, sliced into medallions
2tbsp (30ml) oil
2 onions sliced
2 cloves of garlic
6 oz (175g) mushrooms sliced
1/4pt (150ml) crème fraiche
2tbsp (30ml) each of wholegrain mustard and torn basil leaves

Method

Heat oil and add onion, garlic, and cook for two minutes. Add medallions and mushrooms and cook for two minutes either side. Add crème fraiche mustard and basil and cook for a further minute. Serve immediately with pasta and seasonal vegetables.

July 2008

PORK AND APRICOT BURGERS

1lb (450g) lean pork mince
2tbsp (30ml) oil
4 spring onions and 4 tbsp (60ml) mint finely chopped
2 firm fresh apricots, roughly chopped
1 egg beaten
7 floz (200ml) carton Greek yogurt
Flour

Method

Mix together in a bowl the pork mince, spring onions apricots and half the mint. Bind together with seasoned beaten egg. With floury hands shape mixture into small burgers. Fry burgers in the oil. Mix together yogurt and remaining mint and season to taste in small bowl. Serve with Pitta bread with salad, sweet chilli or yogurt sauce.

June 2008

BRITISH SAUSAGE TART

16 British cocktail sausages or 8 chipolata sausages cut in half
½ yellow pepper, de-seeded and cut into strips
225g (8oz) puff pastry
½ courgette, cut into slices Pinch of dried mixed herbs Olive oil 1 tomato, sliced

Roll out the pastry and cut into 10cm (4”) squares.

Place two sausages in the middle of each pastry square, then top with the vegetables and brush with a little oil. Sprinkle with dried mixed herbs.

Transfer to a baking tray and place in a preheated oven for 15-20 minutes.

Serve with a large jacket potato and crisp green salad and relish of your choice.

May 2008

BRITISH PORK SAUSAGES WITH HONEY AND TARRAGON

British pork sausages – preferably chipolatas
Runny British honey
Dried tarragon

1. Dry fry the sausages until just cooked.

2. Drizzle sufficient honey over the sausages, while still in the pan, to just coat them. Stir them around to ensure even coating of honey.

3. Sprinkle the dried tarragon over the honey-coated sausages and stir around to ensure all the sausages are coated (amount of tarragon used will depend on personal taste).

4. Serve immediately with vegetables of your choice.

April 2008

FRUITY PORK CURRY

2lb British cubed, lean pork
2 medium onions, finely chopped
2-3 tsp mild curry paste
2 diced desert apples
4 tbs mango chutney
1 pint chicken stock
Sour cream or cream or coconut milk. (optional)
A handful of washed green seedless grapes. (optional)
2 tbs sultanas
1 tbsp plain flour
1 tbsp oil.

METHOD

Fry the onions in the oil until softened. Add the cubed pork and seal. Add the curry paste and continue frying until the meat is coated. Stir in the apples, mango chutney and sultanas. Sprinkle flour over the mixture and continue cooking for a few minutes or two. Cover with chicken stock and stir ingredients well, until amalgamated. Bring to the boil then simmer over a gentle heat for ¾—1 hour until tender. At this point the curry is ready, however the grapes and cream can be added to make a creamy curry. After the additions just gently reheat without boiling.

Serve with rice and a selection of fresh green vegetables.

March 2008

PORK RAGU
Feeds: 4
Time to cook: About 30 mins

1lb lean minced pork
3 rashers lean dry cured bacon
2 cloves of garlic
1 onion
1 carrott
1 courgette
400g can chopped tomatoes
2tbsp tomato or sun-dried tomato purée
8 sun-dried tomatoes
Parmesan cheese
Fresh basil for garnish.

Place 450g (1lb) lean minced pork, 3 rashers lean dry cured bacon, chopped, 2 cloves garlic, crushed, and 1 onion, finely chopped, in a non-stick saucepan over a low heat and cook until some juices run out.

Increase the heat and cook the meat for 4-6 minutes or until browned. If you do not have a non-stick saucepan use 5ml (1tsp) oil.

Add 1 carrot, finely chopped, and 1 courgette, sliced, cook for 1 - 2 minutes. Add 400g (approx) can chopped tomatoes, 30ml (2tbsp) tomato or sun-dried tomato purée, 8 sun-dried tomatoes, chopped, and bring to the boil and simmer for approximately 25 minutes.

Serve with fresh spaghetti, Parmesan shavings and fresh basil, roughly torn and a mixed green salad, drizzled with your favourite dressing. To make more child-friendly you could take out the basil and sun-dried tomatoes and add canned sweetcorn.

February 2008

PORK SALTIMBOCCA

Ingredients

225g or 8oz British Pork tenderloin
6 slices British Ham
6 large fresh sage leaves or thyme
1 1/2 tbsp olive oil
175ml or 6fl oz Marsala wine
Salt and pepper, freshly milled
150ml or 5fl oz double cream
1tbsp chopped sage

Method

Slice pork into six 1” medallions and flatten out with knuckles.

Season with salt and pepper and lay slices of ham on top.

Place a sage leaf in the centre of the pork and roll up, securing with ½ a cocktail stick

Into a small saucepan measure out the Marsala and gently warm through.

Heat oil in a large frying pan and fry the rolls of pork for 2 mins, then turn and fry other side for another 2 mins. Remove from pan

Pour hot Masala into frying pan and allow to bubble and reduce for 1 min until it becomes syrupy. Add cream and sage.

To serve: remove cocktail sticks and spoon over the sauce.

January 2008

WARM PORK SALAD WITH GINGER AND SESAME SEEDS

Ingredients

4 Boneless British pork loin steaks
¾ Pint chicken stock

Dressing Ingredients
4 tbsp sunflower oil
2 tbsp white wine or cider vinegar
1 clove garlic, crushed
1 tbsp soy sauce
1 dessertspoon runny honey
1 tsp balsamic vinegar
1 dessertspoon fresh ginger root, peeled and grated

Coating for meat
1 tbsp runny honey
Juice and grated rind of ½ lemon
2 tbsp sesame seeds
1 tbsp coriander seeds, toasted and crushed lightly

Salad (suggested ingredients)
2 or 3 celery sticks, chopped
Small bunch of seedless grapes, washed
4-6 spring onions, finely chopped
1 tin of water chestnuts, sliced
Cucumber and tomatoes, or red and yellow pepper
Lettuce or mixed salad leaves, preferably not Iceberg

Method

Poach the steaks in a saucepan or lidded frying pan, large enough to fit them in one layer, in the chicken stock, 10-15 minutes depending on the thickness of the steaks. Remove from the pan and keep warm. Use 5 fl oz of the poaching liquid, add to the other dressing ingredients apart from the balsamic vinegar and boil for about 15 minutes or until reduced by half.

Assemble the salad; there should be plenty of crunch and contrasting textures. Put the honey, lemon juice and rind in a pan and simmer gently until combined and syrupy. Slice down through the steaks thinly, arrange in a dish, pour over the lemon and honey mixture, stirring to cover; then sprinkle over the toasted sesame and coriander seeds. Stir the balsamic vinegar into the dressing and pour the hot dressing over the salad just before serving. Serve with bread, rice or a jacket potato.

December 2007

PORT ELIZABETH

4 boneless British pork chops or 2 British pork fillets
1 medium onion chopped finely
250gs closed cup mushrooms, sliced
1 ½ tbsp Dijon mustard
4 tbsp Crème Fraiche
1 tbsp Port
Knob of butter or vegetable oil 1.

Heat fat in pan, add the chopped onions and fry until soft

Add the meat, if using fillet slice into medallions.

Cook for five minutes then turn; (if using fillet then only 2-3 minutes each side) add sliced mushrooms and season.

Continue to cook until meat is browned and mushrooms cooked.

Remove meat, arrange on a serving dish and keep warm.

Add the port, mustard and finally the crème fraiche to the mushrooms and onions and blend together.

When heated through, spoon over the meat and serve with new or creamed potatoes and seasonal vegetables

November 2007

BRITISH SAUSAGE AND RED CABBAGE STIRFRY

225g (8oz) British Cumberland sausages
225g (8oz) red cabbage chopped
50g (2oz) sultanas
1 onion, chopped
1 green apple, sliced
25g (1oz) pine nuts (optional)
1 x 15ml sp (1tsp) corn flour
1 x 5ml sp (1tsp) sugar
150ml (1/4 pt) apple juice
1 x 5ml sp (1tsp) malt vinegar
Salt and black pepper

Place the sausages under a preheated grill for 10-12 minutes, turning occasionally. Cut into 3.

In a large non-stick wok or frying pan dry fry the sausages and onion for 1-2 minutes. Meanwhile blend the corn flour, vinegar and sugar with the apple juice. Add to the pan with the remaining ingredients, season and continue cooking for 3-4 minutes.

Serve immediately with jacket potato or rice.

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