Tag Archives: pork

Pork and Chorizo Kebabs with Broad Bean Salad

Sorry for the slight hiatus in blogging, Bird started a new job and it’s been pretty busy in the Fats and Bird world! But we have still, of course, been cooking loads and have so many recipes to share with you. This one was a find on the BBC Food website as we were looking for inspiration on how to use up half a tenderloin of pork. While this dinner was gorgeous we can only imagine how much better it would be if cooked on a barbecue… bring on summer!

Ingredients

  • About 150-200g pork tenderloin cut into 8 pieces
  • 8 baby new potatoes, boiled in their skins until tender
  • 8 thick slices of chorizo
  • Juice of half a lemon
  • 1-2 tbsp olive oil
  • 3 sprigs of rosemary, leaves finely chopped
  • About 200-300g broad beans (fresh or frozen, we always keep frozen broad beans in the house!)
  • 3-5 mint leaves, chopped
  • Extra virgin olive oil
  • Salt & pepper
  • About 75g feta cheese

To start with whack the grill on. This is a super quick recipe, it will be ready in less than 20 minutes excluding cooking the potatoes. Thread some skewers with the pork, chorizo and potato – we used four skewers for more even cooking.

Pork, Chorizo and Potato

 

Cutting up Pork Loin

Mix together the lemon juice, olive oil, rosemary and some seasoning and brush it all over the kebabs and then pop them under the grill.

Pork Chorizo and Potato Skewers Before

They will take about 7-8 minutes per side  which leaves plenty of time to make the broad bean salad.  Turn the kebabs over once halfway through, if yours are anything like ours they will refuse to stay the way you want them to so you may have to get creative with a knife to hold them in place. Let’s just say Fats’ engineering degree certainly wasn’t wasted!

Bring a pan of water to the boil and add the broad beans. Cook for 4-5 minutes, then drain and rinse under the cold tap to cool them down. Once cooled and drained toss the broad beans with the extra virgin olive oil, chopped mint and seasoning then divide between two plates and crumble the feta over the top. Delicately plonk the kebabs on top and tuck in!

Pork Chorizo and Potato Skewers After

Pork Chorizo and Potato Skewers Done

 

 

Pork Chops with Celeriac Gratin

This dinner was stumbled upon by chance, completely inspired  by the lovely ingredients we picked up on our local high street. We’d gone for a walk on one of the first sunny Saturdays of spring with the intention of dropping by the greengrocers and the butchers to pick up a couple of bits for the coming week. In the greengrocers we nabbed a celeriac and some rhubarb (bang in season, and more to come on that later!) and in the butchers we picked up some beautiful Gloucester Old Spot boneless pork chops. Back at home we started to plan our meals for the week and realised we had a beautiful dinner sat right in front of us! Neither of us fancied a creamy gratin so we went with a boulangère potatoes-inspired dish, finely sliced celeriac layered with softened onions and apple slices to complement the pork.

This was really easy to prepare but felt pretty fancy, you could definitely wow a few people coming round for an alternative roast. It would be delicious with our roast pork belly recipe too!

Ingredients

  • Boneless pork chops, 2 per person
  • 2 tsp olive oil
  • 1 celeriac, sliced into 2-3mm slices
  • 1 small onion, halved and thinly sliced
  • 1 dessert/eating apple, peeled, halved, cored and sliced thinly
  • About 10 sage leaves, half finely sliced and half left whole
  • About 1/4 pint of chicken stock
  • 2 tsp butter
  • Greens to serve – we had sautéed leeks with cabbage

The slicing is by far the most tedious bit about this dish, once you’ve got all that done it’s just layering!

Gnarly Celeriac

Celeriac Posing

Thinly Sliced Celeriac

Start by frying the onions in half the butter and oil with the chopped sage. Cook for around 10-15 minutes until they’re nice and soft. Preheat the oven to 180°C.

Onions Cooking for Pork & Celeriac

Start layering up your gratin in an oven-proof dish, we did celeriac-onions-apple finishing with a final layer of celeriac. Make sure you season well with salt and pepper on each layer too.

Celeriac Gratin Layering

Celeriac Gratin Layering 2

Pour over the stock – it should come about 3/4 of the way up your dish. On the top layer of celeriac take a couple of minutes to make it look pretty-ish (not really our strong point!) and then dot with the remaining butter and the remaining sage. Pop in the preheated oven – it should take about 45 minutes to cook perfectly!

Celeriac Gratin, Before Cooking

Our pork chops took about 20 minutes in total to cook, so roughly halfway through the gratin cooking time start these off. Coat with the remaining olive oil and heat a griddle pan over a medium heat. Render the fat off the chops by standing them upright in the pan for about 5 minutes until the fat has turned golden on the outside.

Rendering Fat From Pork Steaks

We then poured a lot of fat out of the pan as they were in danger of deep frying! Cook them on each side for a couple of minutes and then pop into the oven either in the pan if it’s oven-proof or transfer to a dish and cook for a further 10 minutes.

Pork Steaks Griddling

Celeriac Gratin Done

Beautiful Celeriac Gratin

Serve with some greens and enjoy. We love shopping local, there are some brilliant places and you end up inspired to cook dishes you might never have thought of otherwise!

Pork Steaks with Celeriac Gratin

Spicy Pork Medallions with Sweet Potato Wedges

This recipe has some of our favourite spices in it, slathered generously over meaty chunks of pork and served alongside some delicious sweet potato wedges and crunchy salad. Pork medallions are a great way to serve pork – they are really lean and healthy, and a little goes a long way! If you cook them properly, like we do here, they are also juicy and tender. We really recommend buying pork loin and slicing the medallions yourself (or getting your butcher to do it for you) – we have found pre-packed pork medallions can be a bit dry. We managed to freeze half of the pork loin we bought, so you can be sure we’ll be doing a similar recipe again soon.

For 2 people, you’ll need:

  • 180g pork loin (you can get twice this amount and freeze half, we did!)
  • 2 tsp each of cumin seeds, coriander seeds, mustard seeds
  • 1 heaped tsp wholegrain mustard
  • 2 medium-sized sweet potatoes
  • 1 tsp chilli flakes
  • Large handful of breadcrumbs
  • 100g mixed-leaf salad
  • Vinaigrette (we made our own with 2 tbsp extra virgin olive oil, 1 tbsp cider vinegar and a bit of sea salt)
  • Olive oil
  • Salt and pepper
  • 2 glasses of cider (sort of optional, but not really!)

Start off by making a marinade for the pork, by toasting the spices and crushing with a pestle and mortar along with the mustard, a pinch of salt and about a tablespoon of olive oil – just enough to make it into a smear-able paste. Slice your pork loin into medallions about 1-2 cm thick (we managed to get 8 medallions out of ours), and coat the medallions in the spice mixture. Put aside while the rest of the dish is cooking.

These spices look AMAZING! Loving the lens on my camera! - Fats
These spices look AMAZING! Loving the lens on my camera! – Fats

Spices in pestle & mortar

Pork with Spice Marinade

Heat the oven to 180ºC. Slice your sweet potato into wedges, and parboil by covering them with water in a pan and just bringing to the boil. While this is happening, put a couple of tablespoons of oil into a large roasting dish and heat in the oven at about. Once the sweet potatoes are parboiled, take the dish out of the oven, and throw in the chilli flakes along with a bit of seasoning, swiftly followed by the sweet potato wedges. Toss around a bit to make sure that everything gets coated, and put back in the oven. These should take about 45 minutes to cook, with occasional turning – put your feet up with a cider! (To our American friends, that’s the alcoholic version…)

Sweet Potato Wedges

When the wedges are about 15 minutes away from being nice and crispy, retrieve the pork. Prepare your breadcrumbs by spreading over a plate with a bit of seasoning, and heat about a tablespoon of oil in a griddle or frying pan over a high heat. Cover the pork medallions in breadcrumbs, and add to the hot oil. Cook for about 4 minutes on each side so that they turn nice and golden. While this is happening, you should just have time to knock up a vinaigrette. Dish it all up and enjoy with a nice glass of cider! Are we starting to sound obsessed? It’s because we are a bit…

Pork cooking in griddle pan

This recipe is great and really flexible – we’re thinking of trying it again soon, maybe a french version with rosemary, thyme and oregano, or perhaps a spanish version with smoked paprika and chilli.

Spicy pork medallions done

Filipino Pork Adobo

We found this recipe for Pork Adobo whilst flicking through one of our favourite recipe books for inspiration (Around The World in 120 Recipes by Allegra McEvedy, which we’ve wanged on about before). Adobo-ing refers to the process of cooking meat in vinegar and soy, along with plenty – and we mean a serious amount – of garlic. It’s not just pork that can be Adobo’d, either – chicken, fish and veg are often cooked in the same way. This dish has some really big flavours, but we found it to be totally delicious, and nowhere near as scary as the ingredients appear. The original recipe is available in full on the BBC website.

Pork Adobo is considered by many to be the national dish of the Philippines. Typhoon Haiyan recently put the Philippines on the front pages of the news around the world, and the humanitarian situation there is still desperate. At least 5,000 people died in the worst storm in the country’s history, and many times more have been displaced or affected. Scroll to the bottom of the post to find out how you can help.

Thats a lot of garlic!
Thats a lot of garlic!
A great topping, adds lots of texture too!
A great topping, adds lots of texture too!

We started off by preparing the garlic – all 5 cloves, which is a lot between 2. Half of this is basically deep-fried in groundnut oil, before being set aside to be used as a topping for the finished dish. The belly pork is then added to the oil and left to brown, stirring occasionally, until it pretty much sticks to the pan. It’ll look delicious once it starts to brown, so don’t be hasty.

Pork belly will be wonderfully tender when cooked
Pork belly will be wonderfully tender when cooked

The veg (a red onion and a green or red pepper) is then added along with the rest of the garlic and a good chunk of grated ginger. Foodie tip here – keep some portions of ginger in the freezer, just in case. It makes it really easy to grate, and it also makes really good lemon and ginger tea. Leave the veg to soften for about 7 or 8 minutes. Stir in about half a teaspoon of paprika for some smokiness. Now for the liquids – 250 ml water, about half that of white wine vinegar and half again of light soy sauce. That’s a lot of flavour! Don’t panic though, it really mellows with cooking. Throw in a few bay leaves and some whole peppercorns, and you’re pretty much done. Bring to a good simmer and leave to cook with the lid off for about an hour – you want the liquid to reduce to a much thicker consistency.

Pork Adobo In Pan

Put some plain white rice on to cook about 10 minutes before the pork is done, and there you have it. This was our first time attempting Filipino food, and we will definitely be trying it again – it was absolutely delicious.

_MG_3696

Our thoughts are with everyone who has been affected by Typhoon Haiyan, as they try to rebuild their lives. If you want to help, you can donate via the Oxfam website.

Mustard Pork with Roasted Parsnip, Celeriac and Potatoes

We had our first frosty morning of the winter here in Bristol, so we thought we just had to blog about parsnips! (That makes sense, honest…) Not only are parsnips arguably the best part of a roast dinner, they make a great companion to pork chops, chicken, lamb… if you’re roasting some potatoes at this time of year, you might as well chuck in a parsnip! We’re also roasting some celeriac, which has the most incredible flavour – describing it as “a bit like celery” is insulting really – it’s much more than that! This dish has some bold flavours going on – mustard, parsnip, celeriac and nutmeg –  but they’re a perfect hearty and comforting combination with the cold nights upon us.

Ingredients for 2 people:

  • 150 g new potatoes
  • 2 medium/1 large parsnip
  • 1/2 celeriac
  • Couple of sprigs of thyme (or about a tsp dried)
  • 3-4 sage leaves
  • 2 tbsp olive oil
  • 2 pork chops
  • 2 tbsp mustard (we used 1 tbsp Dijon and 1 tbsp wholegrain)
  • Small cabbage
  • 200 ml chicken stock
  • 1/4 whole nutmeg
  • Black pepper

Preheat your oven to 180 °C. Chop up your potato, parsnip and celeriac into ~3cm chunks (smaller if you want them to cook quicker). Put the potatoes in a pan of water, bring them to the boil and simmer for about 5 minutes. Put 1 tbsp of the olive oil into a roasting dish and place in the oven to heat up for about 5 minutes. While the potatoes are parboiling and the dish is heating up, take the leaves off your sprigs of thyme. After the potatoes have been boiling for around 5 minutes throw in the parsnip and celeriac and let it boil for another minute or so. When everything is ready, add the potato, parsnip, celeriac, sage leaves and thyme to the roasting dish and admire the sizzle! Whack it in the oven for about 45 minutes.

To make the mustard topping for your pork, simply mix together your mustard and the remaining olive oil. Smear a thick layer of this onto each pork chop – if you’re not a fan of mustard you can skip this step or choose not to eat the mustard, but we wolfed it down! When the vegetables have about 15 minutes left, take the roasting dish out and place the pork on top of the veg, with the mustard facing upwards. Place back in the oven for the remaining cooking time.

Parsnip and Potatoes

Slice the cabbage thinly, and add it to a wok or large saucepan with some melted butter in it. Add the chicken stock and grate in the nutmeg and a few cracks of black pepper. Keep it moving until it’s cooked – it should be finished along with everything else.

Now plate yourself up a tasty, hearty, full-flavoured meal! We enjoyed ours with a glass of red wine, perfect after a hard day’s work or as a lovely weekend treat.

Mustard Pork with Parsnip and Potatoes

Honey and Mustard Pork with Garlic Mash

This one is a little bit special (if we do say so ourselves…). It’s meaty and indulgent, and we think you’re going to love it. Pork is something that we really don’t eat enough of – it often loses out to beef, lamb or chicken, and is usually eaten in sausage format. Here, we absolutely drown a bunch of pork medallions in honey and mustard, char it on a griddle pan and serve it with some delicious roasted veg and creamy garlic mash. Perfect for the onset of autumn!

Here’s what you’ll need:

  • 2-4 cloves garlic (depending on size and taste)
  • 1 red onion
  • 1 pepper
  • 1 aubergine
  • 3 tbsp olive oil
  • Salt and pepper
  • 2 large potatoes
  • 1 pork loin
  • 1 tbsp honey
  • 1/2 tbsp each of wholegrain and dijon mustard
  • 2 tbsp milk (or cream, if you’re really feeling indulgent!)
  • 1 tbsp butter

The first thing to do is to chop up the onion, pepper, and aubergine and put it in an oven (preheated to 180°C) in a nice big roasting dish, along with the garlic cloves (these can stay whole, but remove the papery bits), 2 tbsp of the oil and a bit of seasoning. We like to do fairly large chunks, especially with the pepper, and big wedges of onion – this will ensure it gets charred around the edges while the middle stays nice and sweet. It should take about 45 minutes to roast. Take out the garlic after 20-30 minutes otherwise it will burn, just pop it to one side until you come to mash the potatoes.

The Dream Team...
The Dream Team…
The veg will drink up oil, be generous!
The veg will drink up oil, be generous!

To cook the potatoes, put a large pan of water on to a high heat, and dice the potatoes and add to the water while it is still cold – you want the potatoes to heat up along with the water so that they cook evenly all the way through. They’ll take about 30 minutes to cook (about 20 minutes after they’ve come up to the boil).

Once the potatoes are on to cook, make the sauce for the pork by mixing together the honey, mustards and olive oil. Slice the pork loin into medallions about 2cm (a bit less than an inch) thick, and slather over the sauce, making sure that all of the medallions are coated.  About 10 minutes before the potatoes are due to be cooked, whack them into a griddle pan or a frying pan. They should take about 4 minutes each side.

_MG_2706

When the potatoes are cooked, drain the water and leave to steam for a minute or so – you don’t want the mash to be too watery. Add the milk, butter, and the roasted garlic (squeeze the soft white garlic out of its skin) and mash it up proper. Good mash is made with patience – not a blender!

If you want some great char grilling, don't move them around in the pan - trust the griddle!
If you want some great char grilling, don’t move them around in the pan – trust the griddle!

By now your veg should all be looking (and smelling) fit, so plate it up with the mash and the pork medallions and enjoy this autumnal dish!

Honey Mustard Pork Done