southtier

…food, environment, shopping, reviews, life

Archive for category pork

Spinach and pancetta pasta with soya cream

Feb 25

Posted by the editor in maltese, pasta, pork, the recipes | No Comments

“A creamy spinach dish, that is quick to make, but not too rich for people that don’t like spinach”.

  • 400 g pasta, we used fusilli
  • 70 g pancetta cubetti
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 2 garlic clove, minced
  • ½ tsp nutmeg, ground
  • 200 ml soya cream
  • 150 g ricotta cheese

Boil Pasta to packet instructions. Steam the frozen spinach, if you don’t have a steamer, just add the spinach to the pan without thawing first.

Fry the pancetta in a deep frying pan, once thoroughly cooked add oil and butter and add the garlic and nutmeg once the butter is melted. At this point you can add the steamed or frozen spinach to the pan. Cook the spinach for 5 minutes making sure it’s thoroughly cooked through, this also gives enough time to burn off any excess water from the spinach. Season well.

Once you are satisfied with the spinach, add the soya cream, and bring to a high simmer. Add the ricotta and stir until it’s melted in to the sauce.

Once the pasta is ready, add the pasta to the pan, and stir into the sauce.

Source : Julian Borg Barthet

Servings/Yield : 4 servings

Rating : 4 out of 5

Difficulty : Easy

Course : Main

Tags: , , ,

Oven-baked risotto

Dec 10

Posted by the editor in pork, the recipes | No Comments

risottobakedbbc

“Cook this simple storecupboard risotto in the oven while you get on with something else – the result is still wonderfully creamy”

Heat oven to 200C/fan 180C/gas 6. In a large deep pan, fry the bacon pieces for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.

Transfer the mixture to an ovenproof pan or casserole dish and add the cherry tomatoes and the hot stock (I used a Knorr Cube), then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.

Source : Good Food : September 2005 (Slightly changed in quantities and method)

Servings/Yield : 4 servings

Difficulty : Easy

Preparation Times : Prep: 5 Minutes 10 Minutes Cook: 25 Minutes

Nutritional notes : Per Serving: 517 kcalories, protein 22g, carbohydrate 63g, fat 20 g, saturated fat 10g, fibre 2g, salt 3.38 g (Nutritional notes will differ due to the reduction of the pancetta from 250g to 140g in this version)

Tags: , , , , ,

Bacon & pumpkin pasta

Nov 4

Posted by the editor in pasta, pork, the recipes | No Comments

Baconandpumpkinpasta

“Try something different with a bacon & pumpkin pasta”

  • 3 tbsp olive oil
  • 140 g pancetta, or bacon cut into cubes
  • 1 small onion, thinly sliced
  • 25 g butter
  • 500 g pumpkin or butternut squash, peeled, deseeded and diced
  • 20 g fresh sage, finely shredded
  • 400 g pasta
  • 25 g parmesan, freshly grated, plus extra to serve

Heat a heavy-based saucepan, add 1 tbsp olive oil and pancetta or bacon, then cook for a few mins. Add remaining oil and the onion. Cook for 5 mins, until the onion softens and the pancetta is crispy.

Stir in the butter, then tip in the pumpkin or squash and sage. Mix well to combine, then season. Cover and cook for 6-8 mins, stirring occasionally until the pumpkin is soft, but not falling apart.

Meanwhile, cook the pasta according to pack instructions. Drain and add to the pumpkin mixture. Stir in the parmesan and season. Serve in pasta bowls sprinkled with extra parmesan.

Notes : Making it vegetarian or greener – Fry halved mushrooms with the onion instead of pancetta. Or add a couple of handfuls of baby spinach before adding the parmesan.

Source : Good Food : September 2005

Servings/Yield : 4 servings

Rating : 4 out of 5

Difficulty : Easy

Cuisine : Asian : South East Asian : Thai

Preparation Times : Prep: 10 Minutes Cook: 20 Minutes

Nutritional notes : Per Serving: 634 kcalories, protein 23g, carbohydrate 81g, fat 27 g, saturated fat 6g, fibre 5g, salt 2 g

Tags: , , , , , , ,

20-minute pork pan-fry

Oct 14

Posted by the editor in pork, the recipes | 1 Comment

3078_MEDIUM

“Comfort food at its best”

  • 500 g pork tenderloins fillet
  • 1 tbsp plain flour
  • 2 tsps dried rosemary
  • 3 tbsp olive oil
  • 250 g chestnut mushrooms, sliced
  • 1 large garlic clove, finely chopped
  • 300 ml vegetable stock

Coat the pork: Cut the pork diagonally into finger-thick slices. Tip the flour and rosemary into a large plastic food bag, add some salt and pepper and the pork, and toss until the meat is well coated.

Start cooking: Heat 2 tablespoons of the oil in a large wide frying pan. Add the pork and fry for about 3-4 minutes until nicely browned on both sides, turning once. Remove from the pan.

Fry the mushrooms: Heat the remaining oil in the pan, tip in the mushrooms and fry until they start to soften, about 2 minutes. Sprinkle in the garlic and return the pork to the pan with any flour left in the bag. Stir in the stock and bring to the boil. Simmer for 5 minutes or until the pork is cooked.

Notes : Make a more sophisticated sauce by replacing half the stock with either red or white wine.

Source : Good Food : March 2002

Servings/Yield : 4 servings

Difficulty : Easy

Nutritional notes : Per Serving: 288 kcalories, protein 30g, carbohydrate 5g, fat 17 g, saturated fat 4g, fibre 1g, salt 0.42 g

Tags: , , , ,