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Roast Pork Preheat oven to 220c
Ingredients:
2 - 3 cloves slivered garlic
olive oil 2 - 3 tsp salt 1/4 tsp freshly ground pepper 1 small bunch fresh rosemary
1
small bunch fresh sage rosemary sprigs or sliced peeled
apples 1/2 cup water with few drops of lemon juice.
Method:
With a small sharp knife, cut slits into all sides of pork and insert
slivers of garlic. Chilled pork is
easier to score and cut.
Score right down to fat, pour over boiling
water, let cool. Now dry off , rub with oil and sprinkle on lots of salt and
black pepper.
Initially, roast for 20 minutes at
220°c ( this helps to get the fat bubbling under the
skin ) Now open the door for a few minutes and turn the heat down to
180°c .Place rosemary leaves and finely cut sage on top. Close the door again and roast for 1 hour,
basting occasionally.
Remove the pork and turn up the oven back to 220°c.
Final cooking time depends on size of roast and state of crackling.
Put the joint into a clean roasting pan and roast for a
final 5 - 20 minutes. ( this final blast helps the crackling )
Roast
pork until a meat thermometer inserted in centre of pork reaches between
71 ~ 80
degree c.
You can sit it on a bed of rosemary sprigs OR sliced granny smith
apples which you have
poured the lemoned water over.
Transfer pork to
cutting board. Let stand 15 minutes before slicing
Make an
apple sauce using the apples OR light gravy from the pan after removing the rosemary sprigs..
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Left Over Roast Pork
(a) Chop it up into strips and season with cumin, cayenne salt and white
pepper.
Take some wraps and layer lettuce, chopped tomato and red onion.
Layer the strips over the top and add some mayo, roll up the
wraps and devour.
(b) Using a food processor, chop it up and then add some mayonnaise and
relish for a sandwich spread.
(c) Chop up very finely and add to scrambled eggs.
(d) Strip the pork and layer in a casserole dish with a drizzle of
water.
Make a nice BBQ sauce, pour over the top to coat and fire up the oven to
160c till all heated thru. Serve on lightly toasted buttered Bap buns
add lettuce, tomato, onion as you would make a homemade hamburger.
adding some of the sauce.
(e) Chilli cheese pork Tortillas: Brush both sides of a
tortilla with olive oil. Sprinkle tortilla's with salt, chili powder, a
little white pepper.
Put grated cheese, and bite-size pieces of your leftover pork roast in
between the tortillas.
Cook on the bbq or under the grill until it starts to brown...
(f) Make up some chunky mashed spuds and add some fine chopped parsley
and diced raw onions and mix well through.
add cubes of roast pork and mix through. Make patties the size of an egg
and place in butter and little oil in the frypan.
Gently squeeze flat and cook one side. When nicely browned, flip over
and add a little grated cheese to the top which will melt.
Fry until golden, adding butter as required.
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Crock Pot Pickled Pork
Best
left in the fridge in foil to marinate overnight
Mix
together 2 tbsp honey and 2 tbsp wholegrain mustard with a little salt and
black pepper Warm in saucepan on low heat.
Pour over pork and cover well. Wrap
and seal in tinfoil pocket.
Place
the wrapped pork on an upturned saucer in the crockpot and pour about an
inch of water in the bottom.
Leave on low all day and place still
wrapped on bench for half an hour to rest.
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Boiling Bacon
Great with a nice hot mustard or a
mustard sauce
Place in a large stockpot covered in water for about 1 hour per kilo
Add a sliced onion and a few crushed peppercorns.
Glaze:
1/2 cup honey 1/2 cup real orange juice 1/2 cup
brown sugar good pinch of ground cloves and nutmeg.
Mix all well together.
Cool boiling bacon and brush all over with glaze. Bake in pre heated
oven at 170c for appox 30 min until brown and crisp, turning as
required.
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Luxurious Curried Sausages
Serve on a bed of rice or with mashed
potatoes and peas.
500 gms sausages 2
large onions, finely chopped 4 tsp curry powder
2 cups beef stock 2 apples, peeled and sliced
2 carrots, peeled and sliced (nuke until just cooked) 4 tbsp
mustard pickle 4 tsp sugar 2 tbsp flour
4 tbsp cold water
Skin the sausages and break into small pieces Brown these in a
little oil. Remove from pan. Fry onions and pour off any excess
fat.
Add curry and cook 1 minute to release flavours. Stirring constantly,
slowly add stock. Add carrot, apple, pickle and sugar and simmer 5
minutes.
Return sausages and continue simmering for 20 minutes or until the veges
are tender. Thicken with flour and water if necessary
Variation:
Add a handful of sultanas for a
little extra flavour
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Quick Curried Sausages
Serve on a bed of rice
Ingredients:
2 tbsp oil 6-8 pork sausages 1 onion chopped and diced 1 tsp
hot curry powder 1 tbsp flour 3/4 cup beef stock
salt to taste
1 tbsp chutney
Method:
Heat oil in a frying pan and
cook sausages until golden on all sides and cooked through Remove
and set aside
Pour off all but 2 tbsp fat. Add
onions
and cook until clear. Stir in curry powder and cook for 30 seconds
mixing well
Stir
in
flour and cook for 30 seconds stirring well Turn up the heat and gradually add stock, stirring constantly
until
mixture boils.
Reduce heat and add chutney Slice sausages into bite size pieces
and add to mixture. Cook further 5 minutes to heat through.
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Pork Sausage
Onion Casserole
Preheat oven to 180 c
Very thinly slice potatoes and par boil for a
few minutes Pre cook sausages and cut lengthways then across
to obtain 4 pieces from each.
Layer base of casserole dish with potatoes then rings of onion and place
the sausages on top.
Add a layer of sliced mushrooms and some precooked bacon bits. Little
salt and pepper to taste
Make up a brown gravy and pour over the top. Bake in oven until veges
are cooked ( approx 60 mins )
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Sausages in Brown
Onion Sauce
6 sausages 1 onion, sliced 2
tbsp flour 11/2 cups beef stock 3 tbsp tomato sauce
2 tsp worcestershire sauce salt pepper
Fry sausages slowly in their own fat. Remove from pan and fry onions
until lightly browned. Sprinkle in flour and stir.
Mix beef stock, sauces, salt and pepper together and pour into pan and
bring mixture to the boil.
Either leave sausages whole or cut into chunks and add to pan. Reheat.
Add some Thai sweet chilli sauce near the end of cooking time.
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Pork Sausage
Tomato Casserole
Preheat oven to 180 c
6 sausages 3 bacon
rashers 2 large onions 4 potatoes 1 small handful of
rice juice 1 lemon 1/2 cup water 1/2 cup tomato sauce
sultanas optional grated cheese.
Cover bottom of casserole with water and add sliced sausages Cover
with one sliced onion and sprinkle rice on top.
Add bacon, sultanas, lemon juice and rest of sliced onion. Cut up
potatoes and place on top. Pour over the tomato sauce.
Sprinkle with grated cheese (herbs if you like) Cover
and cook 180c for 1-1 1/4 hours.
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Golden Sausages
11/4 tbsp flour 1 tbsp brown sugar
1 tbsp vinegar 1
tbsp worcestershire sauce
Mix altogether and add 1 cup of boiling
water. Pour over sausages and cook for 1/2 hour at 175c
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Pork Devilled
Sausages
Serve with mashed potatoes and peas
Ingredients:
500g of pork sausages 1 onion 1 apple grated 1/4 - 1/2 cup of chutney 1
tbsp of beef stock 1
cup of water 1 tbsp of soya sauce
Method:
Brown
sausages until cooked and set aside. Fry the sliced onion
and the grated apple, and then add the stock, chutney, water and soy.
Simmer until it starts to thicken, about 10 minutes and add 1 x tsp
of corn flour if not thick enough.
Chop up the sausages and add to the
mix. Baste the sausages with the mix until heated through.
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Pork Devilled
Sausages
Serve with mashed potatoes and peas
In a frypan, brown pork sausages and place in warm oven.
In the
same fry pan brown two onions cut into half rings two sliced
apples with a dash of worcestershire sauce and a dash of soya sauce
1/2 cup of a sweet relish and 2 cups of water.
Simmer until it starts to thicken, about 10 minutes and add 1 x tsp
of corn flour if not thick enough.
Chop up the sausages and add to
the mix. Baste the sausages with the mix until heated through
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Parcelled Pork Chops
Pre-heat
oven to 180C
Ingredients:
4 pork chops 25g butter 1
med onion 225g sliced fresh mushrooms 90mls cider or apple juice 2
tbsp
lemon juice
150g sour cream salt and pepper.
Method:
Trim off rind
and grill separately Melt
butter in frying pan and brown the chops well. Remove chops and put on a
large piece of tinfoil.
Add
onion and mushrooms to the juices left in pan and cook few mins. Stir in
cider or apple juice, lemon juice and bring to boil.
Reduce the liquid
over high heat till reduced by half and remove pan from heat and stir in
sour cream. Season well.
Place a quarter of the mushroom mixture on top
of each chop. Shape the foil into a neat parcel and seal well.
Put
parcels in a oven dish and bake for 40 - 50mins at 180c ( not fanbake )
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Baked Pork
Chops
Pre-heat
oven to 180C
Place your pork chops in plastic bag
and pour ginger ale all over and let sit in fridge turning once or twice Tear off a generous square of tin foil for
each chop, enough to wrap and seal completely. Coat both sides of each
chop with lemon pepper.
Put 1 tbsp butter and 1 x tbsp olive oil in
the middle of each square of tin foil.
Put the peppered chops on top of
the butter and oil. Now put 1 tbsp of butter and 1 x tbsp olive oil on top of
each chop.
Add 1 tbsp Worcestershire sauce over the top of each
chop. Wrap each chop tightly and place on middle rack of oven. Bake for
35 minutes
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Stuffed Pork Chops
Ingredients:
4 tbsp ricotta cheese, 4 sun dried tomatoes
- those preserved in olive oil, pile of washed sage leaves, 1 tbsp
capers
Method:
Mix all of the ingredients using about 5 fine chopped sage leaves. Make
a slice in the side of each chop to create a pocket and stuff the
filling inside. Secure with a wet toothpick. Brush each chop with olive
oil and season with salt and pepper. Lay a bed of sage leaves in the pan
for each chop and fry them gently. Cook until browned and meat just
cooked through turning once.
Serve with roasted vegetables, (red/green capsicum, kumara, potato,
carrots, pumpkin ) cut into smallish chunks and smothered with olive oil
and salt and pepper. Steamed silverbeet or beans smothered in butter for
a green side.
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Spicy Baked Pork
Chops
Pre-heat
oven to 180C
In a bowl mix, equal quantities of
balsamic
vinegar, red wine vinegar and olive oil. Place chops in baking dish,
pour over the mixture.
Cover with sliced red onions and
bake. Best to marinade the chops in the mix for an hour or so beforehand
or overnight.
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Ginger Pork Chops
Dredge pork chops in flour seasoned with 1 tsp paprika, 1
tsp powdered ginger, salt and pepper. Fry in butter until
golden brown on both sides.
Place in a baking dish and pour over one cup pineapple juice combined
with 1/2 tsp ginger, 1/2 tsp paprika, 2 tbsp soy sauce, 1 tbsp vinegar
and 1 tbsp sugar. Bake until done. Thicken gravy with
a little cornflour.
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Pork Chops
Bake
Pre-heat
oven to 180C
Ingredients:
4 to 6 pork chops 2 tbsp vegetable oil salt and
pepper 1 can cream of chicken soup 1 medium
onion, sliced 3 tbsp tomato sauce
2 tsp Worcestershire sauce.
Method:
Heat oil in skillet over medium heat and brown pork chops Season with
salt and pepper. Drain off excess fat.
Combine soup, onion, sauce, and Worcestershire sauce and pour over pork
chops.
Cover and bake at 180c for 45 to 60 minutes until chops are tender.
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