Crispy Pork Tacos

I'm sure like us you are looking what left overs there are in the fridge and googling recipes. Here is one that Chris and Charlotte found as a great way to use up left over roast Pork - thanks Jamie Oliver.....

Download a printable version of the recipe here

Ingredients
1 green pepper
1 large red onion
1 fresh green chilli
1 pinch of ground cloves
2 tablespoons red wine vinegar
leftover pork dripping , optional
olive oil
2 tablespoons Cajun seasoning
2 x 400 g tins of black beans
300 g leftover cooked higher-welfare pork
leftover pork crackling , optional
1 level teaspoon sweet smoked paprika
12 taco shells
½ an iceberg lettuce
6 tablespoons fat-free natural yoghurt

Method

1. Deseed the pepper and peel the onion. Finely slice the pepper and half the onion, ideally in a food processor or on a mandolin (use the guard!), or by hand using good knife skills. Very finely slice the chilli by hand, then tip all these into a bowl with the cloves, vinegar and a really good pinch of salt. Gently scrunch together to make a pickle and leave to one side.

2. Finely chop the remaining onion half and put it into a medium pan on a medium-low heat, ideally with a spoonful of leftover pork dripping, or a lug of oil, and the Cajun seasoning.

3. Fry for 8 to 10 minutes, or until sweet and lightly golden, stirring occasionally, then tip in the beans (juice and all).

4. Bring to the boil, mash slightly, then season to perfection and leave on a low heat to simmer gently and thicken for a few minutes, but don’t let them dry out.

5. Meanwhile, cut the pork and any leftover crackling (if using) into 1cm dice and put into a medium frying pan on a medium heat with a splash of oil. Sprinkle with the paprika and fry for 5 to 8 minutes, or until dark and gnarly.

6. Warm the tacos according to packet instructions, and shred the lettuce.

7. When you’re ready to go, load up the tacos with the shredded lettuce, black beans and the crispy pork and crackling. Squeeze the onion and pepper pickle to get rid of the excess salty liquid, then add a little handful to each taco, top with a dollop of yoghurt and tuck in.

Pickled Pepper Meatballs with Zesty Rice

Found this recipe in Good Housekeeping magazine, and unusually, had all the ingredients in without having to head to the shops – result!

 Hands-on time 30min, plus chilling. Cooking time about 20min.

Serves 4 (we polished off between 3 of us!)

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Ingredients

 Meatballs

• 500g pork mince
• 100g fresh breadcrumbs
• 1 onion, coarsely grated
• 75g pickled peppers, trimmed and finely chopped, or Cornichons
• Small handful dill, roughly chopped
• 1 medium egg
• 2tsp vegetable oil

 Yogurt Dressing                                        Zesty Rice

• 100g Greek-style yogurt                         • 150g baby spinach
• Small handful dill, see note                    • Finely grated zest and juice 1 lemon • Small handful chives                               • 2 x 250g pouches microwave
• 1tbsp pickled pepper liquid                      basmati rice (or brown basmati rice)
• 150g feta

  Method

1.      For the meatballs, in a large bowl mix all the ingredients, except for the oil, with plenty of seasoning. Divide into 20 and roll each portion into a ball. Arrange on a plate, cover and chill for 30min, to firm up.

2.      Heat the oil in a large, non-stick frying pan over medium-high heat and cook the meatballs for 15min, turning regularly, or until golden and cooked through.

3.      Meanwhile, make the yogurt dressing. In a high-speed blender, or the small bowl of a food processor, whizz all the ingredients with some freshly ground black pepper until smooth.

4.      For the zesty rice, in a large serving bowl mix the spinach, lemon zest and juice, and some seasoning. Reheat the rice according to the pack instructions, then empty into the spinach bowl. Leave for 1min, to wilt the spinach, then mix to combine.

5.      Divide the rice between 4 plates and top with the meatballs and dressing. Serve.

 Recipe note
You can use any combination of soft herbs you like in this recipe, and choose hot or mild pickled peppers depending on your heat tolerance. Alternatively, replace the pickled peppers with cornichons.

 Kate’s note
I used a mixture of sage and oregano with the meat balls, and mint, chives  and parsley in the dressing – delicious. I also used pickled cornichons as this is what we had in

Pork & Chorizo Kebabs

One of Kate and Guy’s favourite summer recipes.

We discovered this recipe for Pork and Chorizo kebabs  19 years ago when Guy and Kate were on holiday with friends in Dinard, Ollie was 4 years old and the twins 13 months, and we spent long lunch times barbecuing while toddlers slept (Rose coloured spectacles!)

Download a printable version 

Pork and chorizo kebabs     
Makes 6 

Recipe by Matthew Drennan
Takes 20 minutes to make, 10-12 minutes on the barbecue, plus soaking 

•    2 pork tenderloins, each about 350-450g
•    2 thick slices Granary bread
•    200g thin piece chorizo, cut into 24 slices
•    6 tbsp olive oil
•    1/2 tsp paprika
•    1 tbsp chopped fresh sage
•    Vegetable oil, for brushing

1. If using wooden or bamboo skewers, soak 6 in cold water for at least 30 minutes. 
2. Meanwhile, trim the pork of any excess fat, then cut into bite-size cubes, giving 24 pieces in all. Cut the bread into 24 cubes, slightly smaller than the pork. Thread 4 pork pieces, 4 bread pieces and 4 chorizo slices alternately onto each soaked skewer. 
3. Mix the olive oil with the paprika, sage and some seasoning, and brush over the skewers, making sure you soak the bread well.
4. Brush the cooking grate with a little oil. Barbecue the skewers directly over a medium heat source for 10-12 minutes – turning halfway and brushing with any remaining paprika oil – until cooked through.
Chef's tip
Serve with couscous, grilled tomatoes and rocket.

Pork fillet en croûte with prosciutto

Delicious and easy, can be made well in advance and frozen after stage 4 for up to a month.

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Ingredients

450-500g pork fillets (we used 4 fillets to serve 8)

1 medium egg, plus extra egg for brushing

100g Cheddar, coarsely grated

4 tbsp chopped fresh parsley

2 tsp fresh thyme leaves

Pinch of cayenne pepper

8 slices prosciutto crudo, such as Parma ham

500g fresh shortcrust pastry

Flour, for dusting

Method

1.     Make a cut lengthways along each fillet, about two-thirds of the way down into the meat. Season each fillet lightly with salt and freshly ground black pepper.

 2.     Beat the egg in a bowl and stir in the grated cheese, chopped parsley, thyme, cayenne pepper and some seasoning. Open up each pork fillet, spoon equal shares of the cheesy filling into each, then close up. Lay prosciutto slices, slightly overlapping, on a work surface and lay 1 pork fillet down the centre. Wrap the prosciutto around the fillet to encase the stuffing. Repeat with the other fillets. Set aside.

 3.     Cut the shortcrust pastry in rectangles and, on a lightly floured surface, roll out each piece of pastry to a size suitable to wrap each fillet.

 4.     Lift 1 fillet onto the centre of each piece of pastry and brush 1 long edge and both ends with a little beaten egg. Bring the sides together over the top of the fillet and crimp the edges together attractively to seal. Pinch the ends together well. Use the pastry trimmings to decorate each parcel, if you wish.

5.      To cook, chill the other pork parcel in the fridge for 20 minutes. Meanwhile, preheat the oven to 220°C/fan200°C/gas 7. Place the parcels onto a baking tray, seam-side up, and brush with beaten egg. Bake in the oven for 30-35 minutes, until the pastry is crisp and golden. Serve in slices.

Slow Cooker Pulled Pork

Guy tried this out on Monday, popped the pork in the slow cooker at lunch, and we came in to a delicious smelling kitchen. We ate it with mash and homemade coleslaw. Delicious.

We used 1kg pork shoulder and it was devoured by 4 hungry Tudges!

Download a printable version here

Ingredients

• 1 onion, finely chopped

• 170 g ketchup

• 3 tbsp. tomato paste

• 60 ml apple cider vinegar

• 1 tsp. paprika

• 1 tsp. garlic powder

• 1 tsp. mustard powder

• 1 tsp. cumin

• 1 (1.3 - 1.4kg) pork shoulder, trimmed of excess fat

• Salt

• Freshly ground black pepper

• Coleslaw, for serving

• Buns, for serving

Directions

Step 1

Combine onion, ketchup, tomato paste, apple cider vinegar and spices in the bowl of a slow cooker. Season pork shoulder all over with salt and pepper then add to slow cooker, covering it with ketchup mixture. Cover and cook until very tender (the meat should fall apart easily with a fork!), on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours.

Step 2

Remove pork from slow cooker and transfer to bowl. Shred with two forks and toss with juices from the slow cooker. Serve on buns with coleslaw.

Jenny Beard’s Sticky Pork Salad

This recipe was shared with Kate by a friend and ex work colleague, Jenny Beard, who worked for many years in the local food and tourism scene in Herefordshire, including teaching at Hereford College catering department where she inspired many future chefs.

Jenny recently died and so this recipe is in her memory, it is always a crowd pleaser and very easy to prepare.

Download a printable version here

Ingredients

Pork fillet to feed however many you are catering for – check cooking time depending on size of fillets – I always check with a meat probe.

Marinade (amounts here are to marinade pork for 6 people)

• 3tsp five spice

• 3tbs dark soya sauce

• Seasoning

• 3 crushed garlic cloves

• 2tbs dark brown sugar

• 3tbs oil

• 1tbs thyme

• 3 shallots (or finely diced onion)

• 2 red chillies – deseeded and finely sliced, or dried chilli flakes if all that is available

Marinade the pork fillet(s) overnight ( a couple of hours works as well).

Line a shallow roasting pan with foil and place in the pork the fillets and marinade.

Roast for 5 mins. at 200C, reduce temperature to 190C and cook for a further 15 mins. Baste and turn twice during the cooking period.

Cover with foil and leave pork in the pan and allow to cool in the marinade.

Once cool, reserve the marinade and slice the pork thinly.

Salad

• 1 crispy lettuce (Cos/ Romaine)

• 1 cucumber – peeled, seeded and sliced thinly into batons

• 4 spring onions – halved and shredded into strips

• Handful each of mint, basil and coriander leaves left whole

• 2tbs roasted peanuts

Salad Dressing

• Juice of 2 limes

• 1tsp sesame oil

• 2tbsp oliver oil

• 2tsp caster sugar

• Pinch of salt

Whisk dressing ingredients together

To serve

Toss the salad ingredients together in a deep bowl, or rectangular serving dish, and dress with salad dressing.

Arrange the pork slices in top and drizzle with remaining marinade.

Kate’s Notes:

This is a very forgiving recipe, marinade for only 10 minutes, use lettuce you have, serve the pork still warm or completely chilled – people always love it.

Can be served a starter, a dish at a party or barbecue, or as a main meal – I sometime add new potatoes or crusty bread.

Simple Sausage Cassrole Recipe

Thank you to customers Lola and Bill Jones for recommending this Tesco Real Food recipe. They recommend substituting the tinned tomatoes for passata for a better flavour.

 Download a printable version here

 INGREDIENTS

·        1 tsp olive oil

·        1 red onion, sliced

·        8 pork sausages

·        3 garlic cloves, finely chopped

·        2 rosemary sprigs

·        2 x 400g tins chopped tomatoes

·        1 beef stock cube

·        2 red, yellow or orange peppers, roughly chopped

·        1 tbsp honey

·        1 tbsp Dijon mustard

·        ½ Savoy cabbage, roughly chopped

METHOD

 1.     Heat the oil in a shallow casserole, then add the onion and sausages. Fry over a medium heat for 5 mins, stirring regularly, until the onions are softened and the sausages are browned all over.

2.     Stir in the garlic and rosemary and cook for 1 min. Add the tomatoes and crumble in the stock cube. Give everything a good stir and bring to the boil before mixing in the peppers. Simmer, uncovered, on a low heat for 20 mins, stirring occasionally.

3.     Stir in the honey, mustard and cabbage; season. Cover and cook for a final 5 mins until the cabbage and sausages are fully cooked through.

 Freezing and defrosting guidelines

Follow the recipe to the end of step 2. Stir in the honey and mustard but omit the cabbage. Allow to cool completely then transfer to an airtight, freezer-safe container, seal and freeze for up to 3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place over a medium heat, stirring occasionally until the dish is heated through. Add the cabbage and finish cooking as in step 3.

Pork with Honey, Mustard and Fresh Coriander

This is one of Guy’s favourite recipes, and left in charge in the kitchen with a loin of pork, always the recipe he will turn to. We’ve enjoyed many celebration meals with this as the centre piece.

 Recipe thanks to Simon Morris, from A celebration of Indian cooking

Download a printable version here

 INGREDIENTS

  Serves 6

 ·        4 tablespoon clear honey

·        4 tablespoon dijon mustard

·        3 tablespoon vegetable oil

·        10 twists of black pepper

·        3 lb (1.35kg) loin of pork boned and skinned

·        300ml chicken stock

·        240ml heavy whipping cream

·        1 tablespoon chopped fresh coriander leaves

  INSTRUCTIONS 

1.      Preheat the oven to 200C/400F. Mix the honey, mustard, oil and black pepper in a small bowl to make a smooth sauce.

 2.      Cut two 14" long sheets of foil and lay one on top of the other. Place the pork on the foil and rub a generous tablespoonful of the honey sauce all over the meat. Then fold the foil around the pork and pinch the edges together to seal the meat in a neat parcel.

 3.      Place the pork parcel on a baking tray and cook in the preheated oven for 1 hour.

 4.      Pour the remaining sauce in a saucepan and bring to the boil. Reduce the heat, stir in the chicken stock and simmer gently for 30 minutes. This removes the bitterness from the mustard and makes the sauce smooth. Add the cream and simmer for a further 10 minutes.

 5.      Open the top of the foil parcel and cook the pork for another 10 minutes to brown the top of the joint. Allow the meat to rest for 10 minutes after removing it from the oven.

 6.      Carve the pork into 1/4" slices and arrange them on a platter or individual plates. Stir the chopped coriander leaves into the sauce and pour it over the pork. Serve immediately.