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Posts Tagged Pork

Chunky sausage & tomato pasta

Jul 20

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

“Jazz up sausages with this spicy tomato pasta”

  • 1 tbsp olive oil
  • 4 thick pork sausages , cut into bite-sized pieces
  • 2 garlic cloves, crushed
  • 200ml medium white wine
  • 1 tbsp tomato purée
  • 400g can chopped tomatoes
  • 500g pack rigatoni or penne
  • handful basil leaves, torn, (optional)
  • Parmesan, to serve
Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the sausages. Fry for about 8 mins until golden and cooked through. Tip in the garlic and fry for 1 min. Pour in the white wine and boil until it has reduced by half.
Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick.
While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved Parmesan.
Making it veggie or spicy Use veggie sausages, such as Cauldron Vegetarian Lincolnshire sausages, available from supermarkets. Or to make it spicy, add a pinch of dried chilli or 1 chopped red chilli as you fry the sausages.

Source : Good Food : November 2005

Servings/Yield : 4 Servings

Difficulty : Easy

Course : Main

Preparation Times : Ready in 25 min, Prep 5 min, Cook 20 min

Nutritional notes : Per serving : 655 kcalories, protein 24g, carbohydrate 103g, fat 16 g, saturated fat 5g, fibre 5g, salt 1 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 5.00 out of 5)
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Pasta Con Salsicca E Rosamarino

May 6

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

“Sausage and Rosemary, a perfect combination for this classic Italian dish.  You won’t believe how rich and creamy this sauce is until you try it”

  • 400 g fettucine
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 350 g italian sausage, thinly sliced
  • 1 sprig rosemary, chopped
  • 4 tablespoons parmesan cheese, grated
  • ½ glass dry white wine
  • 3 tablespoons tomato paste
  • 200 ml chicken stock
  • 2 tablespoons soya cream
  • salt and pepper

Heat the oil over low heat and add the onion and the garlic, cook until onion is golden.  Add the sausage and brown.  Add the wine and allow to evaporate.  Mix the tomato paste with the hot stock and add to the sausage mixture.  Add the rosemary, a pinch of salt and pepper to taste.  Allow to cook over moderate heat until the flavours are well blended.

Cook the fettucini al dente, drain and add to the sauce and mix well.

Add the cream and the cheese and mix well.  Serve immediately.

Notes : I found great Italian sausage at GS in Naxxar. Don’t confuse this with Maltese sausage, as the Italian version is far less saltier.

Source : Cucinare la Pasta

Servings/Yield : 4 servings

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 5.00 out of 5)
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Courgette carbonara

May 3

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

“A super smart, good value midweek supper for two, with added veg to make it healthier”

  • 100 g cubetti di pancetta
  • 2 medium courgettes, grated (approx 500 g)
  • 1 garlic clove, crushed
  • 1 egg yolk
  • 90 ml soya cream
  • 50 g parmesan, finely grated
  • 300 g fettucine

Cook the pancetta in a dry, non-stick pan until crisp and golden (it’ll give off enough fat to cook itself). Add the courgette and garlic and cook for 8 minutes or until the courgette is softened. Whisk the egg, cream and parmesan and season with pepper. Cook the pasta following the pack instructions, then lift out of water with tongs straight into the courgette pan.

Toss well over the heat then take off the heat and toss with the egg / cream mix, adding 2-3 tbsp of the pasta water until you have a nice emulsified sauce.

Source : Derived from Olive Magazine : October 2009

Servings/Yield : 2 servings

Difficulty : Easy

Cuisine : European : Mediterranean : Italian

Course : Main

Preparation Times : Ready in: 30 Minutes

Nutritional notes : Per serving : 562 kcalories, protein 27.4g, carbohydrate 58.6g, fat 25.9 g, saturated fat 12.2g, fibre 3.1g, salt 2.12 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 5.00 out of 5)
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Pan Fried Pork Chops with Apple

May 1

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

“Great pork dish with the taste of apples”

  • 1/2 stick (4 Tbsp) 50 g unsalted butter
  • 4 prime pork loins
  • 2 apples, peeled, cored and diced into 1 cm pieces
  • 1 spring onion, peeled and finely chopped
  • 2 tbsp brandy
  • salt and freshly ground black pepper

Heat the butter in a large frying pan over a moderate heat, add the pork chops and cook for 16-18 minutes turning occasionally. Put to one side to keep warm.

Add the apple and onion and cook until softened, this will take approximately 5 minutes. Add the brandy and cook until absorbed. Season with salt and freshly ground black pepper.

Use to top the pork loins and serve with rice.

Notes : Would use a less sweeter apple next time.

Source : Julian Borg Barthet

Servings/Yield : Serves 4

Difficulty : Easy

Course : Main

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 3.00 out of 5)
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Leek, pancetta & potato soup

Mar 16

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

“This soup keeps well in the fridge, and a fantastic starter for a pork meal”

  • 25 g butter
  • 70g pancetta cubetti affumicata
  • 1 onion, chopped
  • 400 g leeks, trimmed and sliced
  • 3 medium potatoes, peeled and diced
  • 1.4 l vegetable stock, hot
  • 142 ml soya cream
  • 70g pancetta cubetti affumicata, to serve

Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn’t catch.

Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft.

Fry the remaining 70g of pancetta in a frying pan until crisp, and set aside.

Leave the soup to cool for a few mins, then blend in a food processor in batches until smooth, or use a hand blender if you have one. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with the crisp pancetta cubes and eat with toasted or warm crusty bread on the side.

Source : Derived from leek, bacon & potato soup in Good Food : April 2007

Servings/Yield : 4-6 servings

Difficulty : Easy

Preparation Times : Prep: 30 Minutes Cook: 30 Minutes

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
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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

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