recipes
Braised Pork with Coriander
Pork, potatoes and mushrooms flavoured with crushed coriander seed.
Ingredients
- 750gms Pork Loin or Leg cut into approximately 3 cm (1-1/4 inch) pieces leaving some fat on meat.
- Butter
- 500gms waxy potatoes peeled and chopped into I inch pieces
- 250gms mixed flavourful mushrooms
- 200mls Red wine
- 2tbsp crushed Coriander Seed
- Fresh Coriander
- Crème Fraiche
- Salt and Pepper to taste
- Heat half the butter in a heavy based pan and brown the potatoes. Remove and keep aside.
- Add the remaining butter and brown the pork, push to side of pan and add the mushrooms fry quickly to brown
- Reduce the heat and pour in wine, Add salt and pepper to taste and then place the cooked potatoes on top.
- Sprinkle with the crushed coriander seed and a handful of fresh coriander, cover the pan with a lid and simmer over low heat for 45 minutes or until the pork and potatoes are tender.
- Remove from the heat and pour over some crème fraiche and sprinkle on fresh coriander and serve with a green salad.
Method
Pork Recipe - Pork Chops with Apple and Port
These chops are baked in a piquant sauce containing fruit, honey, cinnamon, lemon and port, all of which reduces to a spicy syrup. The flavour is quite bold, and rather unusual, serve with creamy mashed potatoes.
Ingredients
- 4-6 (600g) pork loin chops (Oil Salt and milled black pepper
- 15ml flour
- 100ml stock or water
- 60ml port
- 2 firm eating apples, peeled and finely chopped
- 50ml sultanas
- 1ml ground cinnamon
- 15ml lemon juice
- 5ml honey
- Heat a dash of oil in a heavy frying pan, and brown chops on both sides. Transfer to baking dish, to fit in a single layer, then season. Add flour to drippings in pan, and stir to absorb juices, then add stock and port and stir until smooth and thick. Remove from stove and add apples, sultanas, cinnamon, lemon juice and honey. Spread this fairly thick mixture over tops of chops and cover securely before baking at 160ºC for 1 hour 15 minutes, or until chops are done. Serves 4-6.
Method
Grilled Pork Tacos and Mango Salsa
Serves 5
Ingredients for Mango salsa:
- 1 mango peeled, stoned and cut in 1/2 inch cubes
- 1 small red chilli seeded and fine chopped
- 1/2 cup red onion; chopped
- 1/2 cup red bell pepper; chopped
- 1/2 cup fresh mint leaves; chopped
- 2 tbsp Lime juice
- 1/4 lb pork loin or leg cut in 2x1/4 inch strips
- 1/2 cup fresh Mango chopped
- 1/2 cup fresh pineapple chopped
- 10 flour tortillas (6 or 7" in diameter); warmed
- (6 oz) cheese Monterey Jack or similar
- Butter; melted
Ingredients for Pork mixture:
Ingredients for Pork mixture:
- Cook pork in a skillet over a medium heat about 10 minutes, stirring occasionally, until no longer pink. Stir in the mango and pineapple and heat through stirring occasionally.
- Heat the oven to 425F. Spoon about 1/4 cup of the pork mixture onto half of each tortilla; top with about 2 tbsp. of the cheese. Fold tortillas over filling. Arrange five of the filled tortillas on a non stick tray and brush with melted butter. Bake uncovered for 5 Mango Salsa and as fresh green and nut salad
Pork cider and apple casserole
Cooking time
Approximately 1 1/2 – 2 hours
Temperature: Gas MarK 3, 170C, 324F
Ingredients (Serves 3-4)
- 450g (1lb) lean pork braising cubes; shoulder or leg cubed
- 450ml (3/4 pt) cider
- 150ml (3/4 pt) stock
- 2 red onions, cut into chunks
- 1 leek sliced
- 1 eating apple, cored and cut into chunks
- 1 x 5ml sp (1tsp) dried mixed herbs
- 2 x 5ml sp (2tsp) corn flour blended with a little water
- 1. In a large casserole dish place all the ingredients except the corn flour.
- 2. Mix well, cover and place in a preheated oven for 1 1/2 – 2 hours or until meat is tender.
- 3. After the coking time add the corn flour mix and stir to thicken.
- 4. Serve with leeks, beans and mashed potato.
Method
