This chorizo with bean chilli served with a fried egg is a great alternative to the usual version with mince and very easy to make. You could make it vegetarian by using more beans and leaving out the chorizo but it won’t be as good
First fry the chorizo in a small amount of olive oil on a medium high heat for a few minutes until golden brown; remove with a slotted spoon and remove the excess oil from the chorizo to keep things healthy. Continue reading Chorizo and bean chilli with fried egg
For the gyoza skins, sift the flour into a large bowl and mix in the salt. Stir in the boiling water using a fork or a pair of chopsticks until the mixture comes together as a dough. (You many not need to use all of the water.) Continue reading Prawn and pork gyoza
Put all ingredients in a bowl and mix thoroughly with your hands – see Cook’s tip. Shape into small meatballs – about walnut size – put on a plate and chill until needed. Continue reading Italian meatballs
This is a twist on a classic minestrone using pork belly, its a Jason Atherton recipe and really stunning topped with a poached egg.
First cut the pork into 33 or 4 large pieces, removing any excess fat (it needs to be skinless). Pan fry the pieces on a high heat until the meat is browned on all sides before setting aside on a large plate.
This recipe for slow roast pork and the nickname is stolen from River Cottage meat book, if you like meat and really want to know everything about cooking it then I advise you buy it Its called Donnie Brasco on the basis that you stick it in the oven and fugeddaboutit Continue reading Slow roast pork (Donnie Brasco Style)
Heat the oven to 160C. Mix the soy, vinegar, honey, spices and rice wine (or sherry). Tip into a shallow baking dish that will hold the pork snugly. Add the pork and cover with foil.
Cook for 2 and a half hours, adding a splash of water if it starts looking too dry. Remove the foil, turn up the oven as hot as it will go and crisp the skin for about 20-30 minutes – keep an eye on it!
Serve with steamed greens drizzled with sesame oil and sesame seeds and rice.
This is a quick and easy recipe for pork chops with a Carribbean twist. Place the sweet potato in a pan of boiling salted water and cook until tender, when ready drain, mash and add the peas and some butter. Keep warm until the pork is ready to serve.
For the pork, season with salt and pepper. Add some oil to a deep sided frying pan and put on a high heat before adding the pork. Depending on the thickness of the pork fry on each side for 3-5 mins until they are well browned and seared. In the meantime add the sugar and allspice to the chicken stock and mix well, add the rum to the pan and allow the alcohol to burn off before adding the chicken stock.
Cook the pork in the sauce and let it reduce to a thick glaze, turning the chops regulary to coat them in the sauce and ensure they are cooked evenly. When the sauce is reduced to the tickness of double cream serve with the sweet poatato.
Heat the oven to fan 140C. Cut the pork belly into large chunks and fry in some hot olive oil until browned all over. Remove with a slotted spoon.
Add the pancetta and cook for a few minutes until golden, then reduce the heat slightly and add the onion and garlic. Cook until soft which will take about five minutes, then stir in the paprika and chorizo and cook for a further minute.
Return the pork to the pan and add the tomatoes, add the wine and bring to the boil and cook for a couple of mins before adding enough water just to cover. Season then cover and cook in the oven for 2 hours until the pork is falling apart.
Stir through the coriander and parsley. Serve with potatoes, toasted sliced ciabatta with melted gruyere and a fine vino.
Pre heat the oven to 180c. Melt the butter in a large frying pan. Add the shallot, celery, leek and chopped pancetta. Cook for about 5 mins until soft but not coloured. Add the garlic and thyme and cook for a minute. Cool. Add the sausages to the cooled mixture with the parsley, chestnuts, breadcrumbs and egg. Season and mix well.
Shape 2/3 of the mixture into 12 balls and wrap each ball in a rasher of pancetta. Arrange on a baking tray and cook in the oven for 25-30 mins. Put the remaining stuffing into an ovenproof dish – this can be cooked alongside the stuffing balls.
Alternatively you can line a loaf tin with the extra pancetta. fill with the stuffing and cook in the oven for 40-50 minutes or until a knife inserted into the centre comes out hot.