Pork Sliders

Ingredients
4 rashers of rindless smoked back bacon, finely chopped
olive oil
1 banana shallot, peeled and finely chopped
1 tsp smoked paprika
500g minced pork

Instructions
1. Fry the bacon in an oiled pan for about 5 minutes until almost cooked through. Add the shallot and continue to cook for 5 minutes until the shallot is tender and the bacon crisp. Sprinkle in the smoked paprika and mix well. Continue to cook for 1-2 minutes, then remove from the heat. Drain off any excess fat on kitchen roll.
2. Season the pork and mix well with the cooked shallots and bacon. Shape in to balls the size of golf balls and flatten in to patties.
3. Heat the oil in a large frying pan. Season the patties and cook for 1-2 minutes on each side, basting with the juices until cooked through. Turn off the heat and leave to rest in the pan. Top each patty with a slice of cheese, allowing it to melt slightly. 

Taken from Gordon Ramsay's Ultimate Cookery Course

Chorizo and Apple Sausage Rolls

Makes 12

Ingredients
small knob of butter
1 small eating apple, peeled and finely diced
6 chorizo style sausages
small handful parsley, chopped
375g pack puff pastry
3 tbsp apple sauce
1 egg, beaten
2 tbsp poppy seeds

Instructions
1. Put the butter and apple in a small plan and cook for 5 minutes until the apple has softened, then cool.
2. Remove the sausage skins and put the meat in a bowl. Add the cooled apple and the parsley, and mash together with a fork, or your hands.
3. Heat the oven to 200c/180c fan. Roll out the pastry to a rectangle, roughly 32cm x 20cm. Cut in half, so that there are 2 long thin rectangles. Spoon the apple sauce down the centre of each piece of pastry. Shape the chorizo mixture in to 2 long sausages and put on top of the apple sauce. Brush the edges of the pastry with a little beaten egg, then bring the pastry together on one side to enclose the filling. Seal by pressing the pastry with a fork.
4. Cut the sausage rolls into smaller pieces, each about 7cm long, and arrange on 2 baking trays. Brush with egg then sprinkle with poppy seeds. Cut small slashes into each roll.
5. Bake for 25-30 minutes, changing the trays over halfway through the cooking time.

Taken from BBC Good Food Magazine June 2013

Creamy tagliatelle with sausage, ricotta and basil

Serves 4

Ingredients
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
400g good quality sausages, skins removed, broken in to chunks
400g can chopped tomatoes
400g tagliatelle
handful basil
125g ricotta

Instructions
1. Heat the oil in a large frying pan, tip in the onion and garlic, and soften for about 10 minutes. Add the sausage meat chunks and brown for 5 minutes. Tip in the chopped tomatoes and simmer for 5 mins or so, until thick and the sausage meat is cooked through. Meanwhile, cook the pasta following pack instructions.
2. Season the tomato sauce and toss through the drained tagliatelle. Tear the basil and stir it through as well. Spoon into bowls and dot with ricotta. Grind over some pepper and sprinkle with the basil leaves.

Taken from BBC Good Food Magazine, July 2013

Pork, Spinach and Ricotta Lasagne

Serves 4

Ingredients:
1 tbsp rapeseed oil

1 onion, finely chopped
2 carrots, diced
500g pork mince
2 tbsp flour
200ml chicken stock
250ml semi-skimmed milk
100g spinach
1 lemon, zested
15g chopped parsley
150g ricotta
50g half-fat mature white cheese, grated
250g lasagne sheets

Instructions:
1. Preheat the oven to 180c. Heat the oil in a large pan and cook the onion and courgettes for 5-10 minutes, until just golden. Stir in the mince, and cook for 5 minutes.
2. Stir in the flour and cook for a minute more, then pour in the stock and milk Bring to a simmer then bubble for 5 minutes before stirring in the spinach until wilted. Add the lemon zest and parseley, then season.
3. Meanwhile, in a small bowl, mix the ricotta with the grated cheese until combined
4. To assemble to lasagne, place two sheets of the pasta in the bottom of a 1.5 litre baking dish then pour over half of the mince mix. Follow with 2 more of the pasta sheets and the remaining turkey mix. Top with the remaining two pasta sheets, the spread over the ricotta mixture.
5. Cook in the oven for 35-40 minutes until the topping is golden and bubbling.

Adapted from Tesco Magazine (recipe for turkey, spinach and ricotta lasagne), January 2013

Pork Curry

Serves 4

Ingredients

1 lb lean pork, cut into 1-inch cubes
2 tablespoons butter
2 tablespoons onions, finely chopped
2 garlic cloves, finely chopped
1 teaspoon ground cinnamon
1/2 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
2 tomatoes, seeded and chopped
2 teaspoons tomato puree
1/2 cup water
3 tablespoons coconut cream
1 green chili, seeded and sliced
1 teaspoon paprika
1 teaspoon salt

Instructions

1. Heat a pot and melt the butter.
2. Fry the onions and garlic for 3 minutes.
3. Add the cinnamon, chili powder,coriander, cumin and turmeric, stir and fry for 2 minutes.
4. Add the pork and cook for 3 minutes stirring to coat the meat with the spices.
5. Add the chopped tomato and puree with the water, mix well and add the chopped chili coconut cream and paprika.
6. Cover pot and cook on low heat till the meat is tender, approx 30 minutes.
7. Season with salt to taste.

Greek Pork Patties

Makes 6 (serves 2)
 
Ingredients
250g (9oz) lean pork mince
handful fresh breadcrumbs
1/2 small red onion, finely chopped
1/2 garlic clove, crushed or finely chopped
1 tsp lemon juice
1 tbsp oregano leaves, finely chopped
1 medium egg
a little olive oil

Instructions
1. Put the pork, breadcrumbs, onion, garlic, lemon juice, oregano and egg in a bowl and season generously. Mix together well and form into 6 patties. Chill until ready to use.
2. Rub the patties with a little oil and cook for 2-3 minutes each side.

Taken from BBC Good Food - March 2013

Sausage and Fennel Meatballs with Lentils

Serves 4

Ingredients

450g pack low fat sausages

1 tsp fennel seeds, crushed

1 tbsp olive oil

1 onion, finely chopped

2 medium carrots, finely chopped

1 fennel bulb, trimmed and finely sliced

2 garlic cloves, crushed

100ml full bodied red wine

200g puy lentils

1 tbsp tomato puree

850ml hot chicken stock

juice ½ lemon

handful parsley

 Instructions

1. Squeeze the meat from the sausages into a large bowl. Add the fennel seeds and mix well with your hands. Shape the meat into 16 walnut sized balls.

2. Heat 1 tsp oil in a large non stick frying pan. Fry the meatballs for 5 mins, turning regularly, until golden but not completely cooked through. Remove to a plate.

3. Add the rest of the oil to the pan, tip in the onion, carrots and fennel, cover and let the veg sweat over a gentle heat for 10 mins until softened. Stir now and then.

4. Uncover the vegetables, turn up the heat and let them start to colour. Stir in the garlic, sizzle for 1 min, then splash in the wine and let it reduce by half.

5. Stir in the lentils, tomato puree and stock. Cover and simmer for 25 mins or until the lentils are almost tender. Add the sausage balls, plus a splash of water if the pan is looking a little dry. Cover and simmer for a further 10 mins until the meat is cooked through. Squeeze over the lemon juice, season to taste and scatter with parsley.

Taken from BBC Good Food - February 2013

Honey Mustard Pork Chops

Ingredients
1 tbsp olive oil
1 tbsp wholegrain mustard
1 tbsp clear honey
2 tsp fresh thyme, finely chopped
zest and juice of 2 oranges
salt and black pepper
4 pork chops

Instructions
1. In a bowl, add the oil, mustard, honey, thyme, orange zest and juice and stir everything together.
2. Add the pork chops to the bowl and toss in the marinade. Season well with salt and black pepper.
3. Cover with cling film and place in the fridge for one hour to allow the flavours to combine.
4. Preheat the grill to high. Remove the pork from the fridge and place on the gril pan, draining any excess marinade from each chop. Keep the marinade.
5. Place the pork under the grill and cook for 4-5 minutes on each side or until cooked through.
6. Meanwhile, pour the marinade into a saucepan and put on a high heat. Bring to the boil, then reduce the heat and simmer for 2-3 minutes or until the sauce has thickened slightly. Remove from the heat, taste and season with salt and pepper.
7. Serve each pork chop with a drizzle of hot marinade.

Taken from Easy Food Magazine