|
|
|
free pork recipes, pork mince, pork belly, pork neck, australian organic free range pork ribs, rissoles, pork crackling
Winter Warmer! Braised Pork Belly
This dish is so hearty and delicious you will cook it over and over again. You will need: Half a pork belly 2 carrots 2 sticks celery 1 litre good chicken stock (preferably home made) 1 can organic brown lentils (or whatever you prefer) 1 kransky sausage (or smoked sausage) Bouquet Garni Salt
Remove the skin and as much fat as you desire from the belly with a sharp knife. Sprinkle both sides of the belly with salt and leave in the fridge for 4 hours. No longer, or too much salt will be absorbed. Wash the belly under cold running water and keep in the fridge until ready to cook. I like to do this the day before. Place the belly in a pan and lightly braised until both sides are pale gold and some fat has rendered. Place the belly in a large oven proof dish (with lid) Chop carrot and celery and add to the belly. Slice the kranksy sausage and add to the dish with the bouquet garni. Drain and wash lentils and add to the dish along with the chicken stock. If necessary, add enough water to ensure that the meat is just covered. Cook for approx 2 hours at 150 degrees (Celsius) Serve with creamy mashed potato, wonderful! Remember, to truly experience the flavour of pork, it has to be free range
Roast Pork - For Great Crackling One Pan Sage & Onion Chicken and Pork Sausage Braised Forequarter Chops with Raisins and Sage Roast Loin of Pork with Caraway, Lemon and Garlic Tomato & Oregano Pork with Creamy Mash
Recipes will be so much more tasty if you use free range products.
String
1
Large Pack Smoked Streaky Bacon 250g
Sausage mince (empty sausage casings if needed) 1
Large Free Range Pork Fillet Sprigs of Rosemary Trim
the rind off the bacon. Lay out the strips of bacon on the work
surface one below the other just slightly overlapping to make a
sheet of bacon. Spread the sausage mince thinly over the bacon sheet
using your fingers to make sure it is evenly spread.
l 2.25 kg piece roasting free range pork - loin or leg 30ml apple cider vinegar 1 tablespoon oil 2 tablespoons/30g coarse sea salt 8 bay leaves8 unpeeled garlic cloves 3 fresh sage leaves 1 red onion, peeled and cut into wedges 600ml/1 pint chicken stock 1 glass red wine For the Apple Sauce 900g/2lbs Bramley cooking apples, peeled, cored and sliced 4-5 tablespoons/60-75ml cold water juice of ˝ lemon 1tablespooon caster sugar 50g/2oz unsalted butter, cut into cubes
Lightly score the pork rind, or ask your butcher or supermarket meat counter to do so for you. For a crispy crackling: Place the pork onto a medium roasting tin. Take your pork over to the sink and pour boiling water from the kettle over the pork rind for about 30 seconds. Repeat 2-3 times. This oriental method helps tighten the skin and gives a crisper crackling. To dry out the rind pour the cider vinegar over the joint and massage into the skin. Place the joint onto a plate and leave uncovered in the fridge overnight. Preheat the oven to 220C. Drizzle the olive oil over the pork and massage into the skin. Sprinkle over the salt. Place in the oven and cook for half an hour then reduce the temperature of the oven to 190C and continue to cook for a further 2 hours. An hour before the end of cooking time add the bay leaves, garlic, sage and onions into the roasting tin.
Prepare the apple sauce: Place the sliced apple in a saucepan with the water and lemon juice. Cook over low heat, stirring occasionally for about 12-15 minutes until the apples have softened. Stir in the sugar and whisk in the cubes of butter and keep warm. If cold apple sauce required, omit the butter. When the pork is cooked remove from the roasting tray and allow to rest for 15 minutes in a warming place. Place the roasting tray over a medium heat on your cooker or hob. Scrape any crusted bits from the bottom of the tray and add the chicken stock and wine. Boil and reduce until you are left with 300ml of liquid. Strain the liquid into a gravy boat and skim off any fat. Carve off the crackling in one piece and cut into portions. Serve the pork with roast potatoes, a selection of vegetables, gravy and apple sauce.
2 cloves garlic, crushed 600g pork mince 1 tablespoon peanut oil 1/3 cup grated palm sugar 2 tablespoons fish sauce 4 sliced kaffir lime leaves 1/2 cup fried shallots 1/3 cup roasted unsalted peanuts 350 grams broccoli, cut into florets and halved 1 tablespoon lime juice 1 cup fresh coriander leaves 1 red chilli finely sliced 2 tablespoons chopped unsalted peanuts
Heat oil in a wok and stir fry garlic and pork mince until pork is browned. Remove from pan. Add sugar, sauce, lime leaves, shallots and nuts to wok. Bring to boil and then simmer for 1 minute. Return pork to the wok and cook uncovered for approx 2 minutes. Steam Broccoli Stir lime juice and 3/4 of the coriander into larb. Serve with broccoli and sprinkle over remaining nuts, chilli and coriander.
1 kilo pork belly - rind on 1tspn olive oil 2 tspns course salt 1 cup water 2 tablespoons dark soy sauce 1.5 cups chicken stock 1/4 cup chinese cooking wine or sherry 1/4 cup brown sugar 2 cloves garlic - sliced 1 tspn fresh ginger 1 crushed cinnamon stick 1 teaspoon chilli paste 1/3 cup orange juice 6 cloves 1 tspn fennel seeds 4 plums cut into wedges
Preheat oven to 180 degrees. With rind side up, score the pork rind at 3cm intervals. Rub the oil and salt into the cuts. Combine water, stock, sauce, wine, sugar, garlic, ginger, cinnamon, chilli, orange juice, cloves and fennel in a large shallow baking dish. Add pork with rind side up. Roast uncovered for 1hour and 20 minutes. Increase temperature to 200 degrees and roast for a further 2o minutes.
Remove pork from pan. Strain liquid into a saucepan skimming off any surface fat. Bring to the boil and add plums. Simmer for approx 15 minutes until sauce has thickened. Slice pork thickly and serve with sauce.
Braised Forequarter Pork Chops with Raisins and Sage
400g small onions 1 head garlic 2 handfuls of sage 6 kipfler or similar potatoes 150ml olive oil 6 free range pork forequarter chops (fat trimmed if you wish) salt pepper 500ml dry white wine 1 litre chicken stock 2 star anise or cloves or cinnamon sticks 150g raisins 1 tablespoon balsamic vinegar
Preheat oven to 160 degrees. Peel onions and garlic. Strip leaves from sage and chop roughly. Peel and slice potatoes in 5mm rounds. Heat oil in a baking dish big enough to hold all the chops. Lay chops out in dish and sauté to nicely brown on either side. When chops are almost done, and onions and sauté lightly. Deglaze pan with wine and stock. Add star anise and potato, pushing them under the liquid. Add chopped garlic and sprinkle over the raisins. Take a sheet of baking paper to fit dish, wet with water and scrunch up. Use the paper to cover the chops. Bake for 1 1/2 to 2 hours until tender.
Remove chops, potatoes, raisins and onions from the pan. Cook liquid over full heat and add balsamic vinegar. Cook until a saucy consistency. Serve with chops.
1 large onion 125ml olive oil 2 teaspoons English mustard 1 tablespoon dried sage Pepper 1 lemon 1 tablespoon Worcestershire sauce 2kg FREE RANGE chicken, jointed into 10 pieces 12 thin FREE RANGE pork sausages 2 tablespoons chopped sage leaves
Peel the
onion and cut into eighths and put into a freezer bag with oil,
mustard, dried sage, a good grind of pepper, the lemon juice along
with the squeezed out skins cut into eighths, and the worcestershire
sauce. Mix everything around and add the chicken pieces.
Leave in the fridge overnight. Preheat
the oven to 220 C. Allow the chicken to come to room temperature in
the marinade. Arrange
the chicken pieces in roasting pan, skin side up, with the marinade
including and the bits and pieces, and place the sausages around
them. Sprinkle the fresh
sage leaves over and then put the pan in the oven and cook for 1
hour and 15 minutes. Turn
the Sausages over halfway through the cooking time.
Serves 6 400g
diced FREE RANGE pork 2
tablespoons oil 1
tablespoon red curry paste 2 kaffir
lime leaves finely shredded or 1 teaspoon grated lime zest 1
tablespoon fish sauce 2 small
zucchinis finely sliced 1
tablespoon chicken stock 2
tablespoons shredded fresh basil Heat the
oil in a wok, add the pork and cook until lightly browned. Add the
curry paste, lime leaves, zucchini, fish sauce and stock.
Stir-fry until the pork is just cooked through.
Stir through the basil leaves and serve immediately.
Serves 2 to 4 Did
You Know …. Pigs
are often thought to be dirty, but in fact they are incredibly clean
animals. Because pigs do not have effective sweat glands, they cool
themselves using mud wallows during hot weather. They also use mud
as a form of sunscreen to protect their skin from sunburn. Mud also
provides protection against flies and parasites. and ... That pigs are
omnivores, that is, they eat both meat and plants.
They are not designed to eat a grain only diet. 2 FREE RANGE pork chops 1 egg 1/2 teaspoon Dijon mustard 1/4 teaspoon dried oregano 50g breadcrumbs 1 tablespoon parmesan cheese Salt & pepper Oil for frying Trim the
thick white fat and rind from the chops. Lay the
chops between 2 pieces of plastic wrap and beat with a mallet or
rolling pin until they are half their thickness. Beat the
egg in a shallow bowl with the mustard, oregano and salt and pepper. On a
plate, combine the breadcrumbs with parmesan cheese.
Press each chop into the egg mixture coating both sides, and
then into the breadcrumbs covering well. Let the
chops rest while you heat the oil.
Cook chops until they are golden brown on both sides.
Serves 2.
8 FREE RANGE pork spare ribs 1 small onion 1 star anise 1 small cinnamon stick, broken up 1 green chilli 3cm piece fresh ginger Juice and zest of 1/2 a lime 2 tablespoons soy sauce 1 tablespoon nut oil 1 tablespoon treacle 60ml pineapple juice Put the
ribs in a large freezer or plastic bag.
Peel the onion and cut into eight pieces and add to the ribs
with the star anise and crumbled cinnamon stick. Roughly
chop the chilli, removing seeds if you don't want the heat. Peel and
finely slice the ginger and throw all in with the ribs. Zest and
squeeze the lime in a jug and add the soy sauce, nut oil, treacle and
pineapple juice and stir together before pouring into the bag.
Tie a knot and squidge everything around well, leave in the
fridge overnight or at least a couple of hours. Preheat
the oven to 200 C. Let the marinated ribs come to room temperature,
then pour the whole contents of the bag into a roasting tin and put
in the oven for 1 hour. Turn
the ribs over about halfway through the cooking time. Turn out on a
flat plate and serve. You could cook these on the BBQ if you prefer.
Roast Loin of Pork with Caraway, Lemon and Garlic 2.5kg loin of FREE RANGE pork on the bone 2 cloves garlic 1/4 teaspoon salt Pinch of ground cloves 1/2 teaspoon caraway seeds 1 tablespoon lemon juice Pepper 1 teaspoon chilli oil (or oil with a sprinkle of chilli
flakes) 2 bay leaves 1 onion 1 tablespoon olive oil 6 small eating apples Preheat
the oven to 220 C. Take
the pork out of the fridge and bring to room temperature.
Peel and crush the garlic with the salt.
Mash to a paste in a mortar and pestle. Add the cloves and
caraway seeds, lemon juice some pepper and the chilli oil and
crumble in the bay leaves. Bash well, stir and then spoon into the
chined section of the pork where the chops join onto the bone at the
base: there should be a cavity running along the length of the
joint. Rub any extra paste around the pork, leaving the crackling
dry. Peel the
onion and slice into about size discs.
Rub the bottom of a roasting pan with the olive oil and lay
the onion slices overlapped in a line down the centre of the pan.
Sit the loin of pork on the onions and sprinkle the rind with
salt. Roast for 1 1/2 hours. 45
minutes before the pork is due to come out of the oven, score the
apples right around the middle with a sharp knife.
If the apples with not sit upright, trim the bottoms. Arrange
the apples around the pork and cook everything together for the
remaining 45 minutes. Slice the
loin into individual chops and serve each with an apple. Roast Pork - For Great Crackling Preheat
the oven to 220 C. Put
the roast in the pan. Pour
over enough water to leave 1/2 cm in the bottom.
Pour 1/4 cup apple cider vinegar over the pork.
Lightly coat the rind with olive oil.
Liberally sprinkle salt over the pork. Cook at
high temperature for the first 1/2 hour and then reduce temperature
to 180 C. Pig
Fun Fact Pigs are often used to comment on the human condition. Winston Churchill said that
“I like pigs. Dogs look up at
us. Cats look down on us. Pigs treat us as equals.” 1 tablespoon shrimp
paste 1/4 cup couscous 1/4 cup boiling chicken stock 200g FREE RANGE pork mince 1 tablespoon fish sauce 4 clove garlic, crushed 1/2 teaspoon ground black pepper 6 shallots finely chopped 1 teaspoon ground cinnamon Combine
the couscous and stock in a bowl and let stand until the liquid is
absorbed. Process
the shrimp paste, pork mince, fish sauce, garlic, pepper, shallots
and cinnamon until fine and smooth.
Stir in the couscous. With
slightly wet hands, mould the mixture into a sausage shape about 5cm
(2 inches) in diameter. Place
the sausage on a sheet of baking paper, or lightly greased
grease-proof paper, roll up tightly and twist the ends. Place the
sausage into a steamer and steam for 20 minutes. Stand 5 minutes
before unwrapping. Let
cool before slicing. This
sausage is fantastic on crackers for nibblies or served on a crusty
bread roll with, lettuce, coriander,
bean sprouts with a dash of soy and peanut sauce. 2 tablespoons oil 375g FREE RANGE pork neck or leg fillet, sliced 1 small onion, finely chopped 2 tablespoons Massaman curry paste 2 medium potatoes cubed 1 1/2 cups chicken stock 1/4 cup coconut cream 2 teaspoons fish sauce 2 tablespoons chopped roast unsalted peanuts 2 tablespoons chopped coriander Heat the
oil in a saucepan, add the pork and cook until lightly browned on
both sides. Remove the pork from the pan. Add the onion, cook until
soft. Add the curry
paste and cook for several minutes. Add the
potatoes, stock, coconut cream, fish sauce and peanuts.
Simmer uncovered for about 15 minutes or until the potato is
just cooked. Add the
pork to the pan and simmer until
the pork is cooked through. Stir through the coriander and serve
with rice or noodles. Did You Know … An average pig
squeals at a range from 100- 115 decibels. Pigs are the most intelligent of all
domesticated animals
1
tablespoon olive oil 1 red
onion, sliced 3 chorizo
sausages, sliced 200g
butternut pumpkin, peeled and chopped 1/2 teaspoon chilli
flakes 2 cups
long-grain rice 3 cups
chicken stock 2
zucchinis (courgettes), thinly sliced wild rocket (arugula) to serve Heat a
deep frying pan over medium heat. Add the oil, onion, chorizo,
pumpkin and chilli and cook for 2-3 minutes or until the onions are
soft. Add the rice and cook, stirring for 1 minute. Add the stock
and bring to the boil. Reduce the heat to low, cover with a
tight-fitting lid and cook for 15 minutes or until the stock is
absorbed and the rice is cooked. Stir through the zucchini and allow
to stand for 2 minutes. Top with rocket to serve. Serves 4.
1
tablespoon olive oil 1 brown
onion, chopped 1 clove
garlic, crushed 2 chorizo
sausages, sliced 400g
can white (cannellini) beans, rinsed and drained 400g can
chickpeas (garbanzos), rinsed and drained 400g
can chopped tomatoes 1 small
red chilli, chopped 1
tablespoon salted capers, rinsed, drained and chopped 1
tablespoon balsamic vinegar sea salt
and cracked black pepper 1/4 cup
chopped basil to serve Heat a
large non-stick frying pan over low heat. Add the oil, onion and
garlic and cook for 5 minutes or until soft. Add the chorizo and
cook for 5-6 minutes. Add the white beans, chickpeas, tomatoes,
chilli, capers, balsamic, salt and pepper and cook for a further 5
minutes or until the sauce is slightly thickened. Stir through the
basil to serve. Serves 4. Commitment
can be best illustrated by a breakfast of bacon and eggs….. The
chicken was involved, the pig was committed. 400g
linguine pasta 2 chorizo
sausages, thinly sliced 1 cup
frozen peas 1 cup
(single or pouring) cream 100g
fetta cheese, crumbled 1/2 cup
basil leaves sea salt
and cracked black pepper Cook the
pasta in a large saucepan of salted boiling water for 10-12 minutes
or until al dente. Drain, return to the saucepan and keep warm. Heat a
large non-stick frying pan over medium heat. Add the chorizo and
cook for 1-2 minutes. Add the peas and cream and just bring to the
boil. Reduce the heat to low and simmer for 3 minutes or until the
cream is slightly thickened. Add the cream sauce, fetta, basil, salt
and pepper to the pasta and toss to combine. Poached Free RangeEggs with Chorizo 50g
unsalted butter 2 chorizo
sausages, sliced 1 bunch (500g) English spinach, trimmed sea salt and cracked black pepper 1/4 cup white
vinegar 8 free range eggs hot
buttered toast to serve finely
grated parmesan cheese to serve Heat a
large non-stick frying pan over medium heat. Melt the
butter, add the chorizo and cook for 2-3 minutes. Add the spinach,
salt and pepper and cook for a further 2 minutes or until wilted.
Set aside and keep warm. Poach the
eggs (see page 37) and drain well. Place hot buttered toast on a
plate and top with the chorizo, spinach, eggs and parmesan to serve.
Serves 4. Garlic Potato and Roast Parsnip Salad 200g
parsnip, peeled and quartered 1kg
sebago (starchy) potatoes, peeled and cut into wedges 4 chorizo
sausages 4 cloves garlic 1/4 cup
vegetable oil sea salt
and cracked black pepper 2 x 100g
( bunches rocket (arugula), trimmed roast
garlic dressing 1
tablespoon Dijon mustard 1
tablespoon white wine vinegar 1
teaspoon sugar 1/4 cup
olive oil Preheat
the oven to 200°C (390°F). Place the parsnips, potato, chorizo,
garlic, vegetable oil, salt and pepper in a baking dish and toss to
coat. Roast for 45 minutes or until the potatoes are golden and
crispy. Set aside.To make the roast garlic dressing, peel and
roughly chop the garlic. Place in a bowl with the mustard, vinegar
and sugar and stir to combine. Gradually add the olive oil and whisk
to combine. Set aside. Place the
parsnips, potatoes, chorizo, rocket and roast garlic dressing in a
bowl and gently toss to coat to serve.
1
tablespoon olive oil 4 x 125g
field mushrooms 3 chorizo
sausages, sliced 2
tablespoons sage leaves 2
tablespoon balsamic vinegar 2
vine-ripened tomatoes, sliced 4 x 30g
bocconcini cheese, torn sea salt
and cracked black pepper Heat a
large non-stick frying pan over medium heat. Add the oil and
mushrooms and cook for 3-4 minutes each side or until soft. Remove
from the pan, set aside and keep warm. Add the
chorizo and sage to the pan and cook for 1-2 minutes. Place the
chorizo, sage, balsamic, tomatoes, bocconcini, salt and pepper in a
bowl and toss to combine. Top the mushrooms with the chorizo and
sage salad to serve. Serves 4. Tomato & Oregano Pork with Creamy Mash 1
tablespoon olive oil 4 x 150g
FREE RANGE pork cutlets, trimmed 2 chorizo
sausages, sliced 250g
punnet cherry tomatoes a cup
oregano leaves 1/2 cup
chicken stock sea salt
and cracked black pepper creamy mash 800g
sebago (starchy) potatoes, peeled and chopped 25g (3/4 oz)
unsalted butter 1/2 cup
(single or pouring) cream sea salt
and cracked black pepper To make
the creamy mash, place the potatoes in a large saucepan of cold
salted water over high heat and bring to the boil. Cook for 15-20
minutes or until tender when tested with a skewer. Drain and return
to the saucepan. Add the butter, cream, salt and pepper and mash
until smooth. Set aside and keep warm. Heat a
large non-stick frying pan over medium heat. Add the oil and pork
and cook for 4 minutes each side. Remove from the pan and set aside. Add the chorizo to the pan and cook for 1-2 minutes or
until just browned. Add the tomatoes, oregano, stock, salt and
pepper and simmer for 2-3 minutes or until the tomatoes are soft.
Return the pork to the pan and simmer for a further 2-3 minutes or
until cooked through. Place the creamy mash on plates, top with the
pork and spoon over the tomato sauce to serve. Serves 4.
Free Range Pork will be much more flavoursome, tender and juicy than other production methods. Don't be tempted to over cook your pork. I little bit of pink in the middle is fine and quite safe.
Pancetta & Leek Fritatta 20g unsalted
butter 2 teaspoons olive oil 1 brown onion, sliced 1 leek, sliced 6 free range eggs 1 cup (single
or pouring) cream 1/2 cup finely grated parmesan cheese sea salt and cracked black pepper 200g fresh
ricotta cheese 1 cup frozen peas, defrosted 5 slices pancetta, roughly chopped Heat a 22cm frying
pan over medium heat. Add the butter and oil and swirl around the
pan to coat. Add the onion and leek and cook,
stirring, for 5 minutes or until soft. Place the eggs, cream,
parmesan, salt and pepper in a bowl and whisk to combine. Reduce
the heat to low, pour over the egg mixture and cook for 5
minutes or until the edges just start to set. Top with the ricotta,
peas and pancetta and cook for 15 minutes or until the egg is
almost set. Place under a preheated hot grill for 5 minutes or until
the egg is set and the top is golden. Serves 4. Pancetta and chilli Pasta 150g
pancetta, chopped 6 cloves
garlic 500g
Jap pumpkin, peeled and chopped 1/2 teaspoon chilli flakes 1/4 cup lemon juice ˝ cup
olive oil 1
teaspoon granulated sugar sea salt
and cracked black pepper 400g
spaghetti pasta Preheat
the oven to 180°C. Place the pancetta, pumpkin, garlic and chilli
in a dish and toss to
coat. Place in a baking
dish and bake for 25 – 30 minutes or until the pumpkin is cooked. Mash the
garlic well with a fork. Place
the garlic, oil, lemon juice, sugar salt, pepper and oil in a bowl
and stir. Cook the pasta in a large saucepan over high heat for
10-12 Drain return to
the saucepan. Add the
pumpkin and pancetta mix, the lemon dressing, toss and serve.
|
|
||||||||||
| FREE RANGE IS FAIRER | ||||||||||||
