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      15.04.2010 18:58
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      Two pretty easy to make pork dishes.

      PORK, CIDER & APPLE CASSEROLE~~~ I am not the biggest eater of pork. It isn't something that I would generally pick out on a restaurant menu and I don't usually buy pork joints for Sunday lunch. When I do cook any pork myself I have to trim off the fat and make sure it's really lean before I start. There are a couple of tried and tested recipes I tend to use, so I know where I am and know I can eat the result! This next recipe combines dry cider, apples and pork and is VERY easy to do. INGREDIENTS - 4 pork chops 2 tbsp sunflower oil for frying 2 Bramley apples 1 large onion 3 Celery sticks finely chopped 1 tbsp Flour - seasoned 600 ml dry cider 6 chopped sage leaves METHOD - 1) Heat the oil and brown the pork chops on either side. Then set them aside and keep them warm. 2) Peel and slice the onion, fry for about 5 minutes and then add the chopped celery and heads for a further 5 minutes. 3) Peel, core and slice the apples add to the pan with the celery and onions cook for another 5 minutes. 4) Take out the ingredients from frying pan and keep these warm too. 5) Sprinkle some flour and stir into some oil in the frying pan, stir and then add the cider and sage. 6) Place all the ingredients into a casserole dish, put into a pre-heated oven at 180C and cook for around 40minutes, or until the chops are tender. 7) Serve with the vegetables of your choice. It serves four, so you can either increase or decrease the amounts if you want to serve more or less people. I would recommend you use a good Real Cider rather than some of the mass produced stuff that has never even seen an apple because it really does improve the texture and flavour (as well as being a lot better for you with the lack of chemical additives). PORK STEAKS WITH GIN AND CORIANDER SAUCE~~~ This next recipe is for more indulgent and is usually reserved for special meals in. The gin and juniper go really well and the crème fraîche in the sauce adds some nice richness to the dish. INGREDIENTS - 2 juniper berries 4 tbsp gin, warmed 1 garlic clove, finely chopped 1 sprig rosemary, finely chopped 1 tsp coriander seeds 3 tbsp olive oil 2 x 175g/6oz thick, boneless pork steaks 150ml/ ¼ pint English apple juice 4 tbsp crème fraîche METHOD - 1) Crush the juniper berries coarsely with a rolling pin. Warm the gin in a pan, pour over the juniper berries and then leave this mixture to soak for at least 20 minutes. 2) Trim the pork to take off any excess fat. 3) Drain the juniper berries, but reserve the gin to use in the sauce later. 4) In a mini blender, or using a pestle and mortar, pound the garlic, rosemary and coriander seeds with the juniper berries and 2 tbsp of the olive oil. Spread this mixture evenly over the pork, cover and leave to marinate for as long as possible. Over night is good, but really as long as you can manage. 5) Heat the remaining oil in a small frying pan until very hot. Add the pork and cook quickly on both sides until golden, but not too brown. Pour in the gin and boil rapidly to remove the raw alcohol taste from the sauce. Pour in the apple juice and scrape the pan to loosen any sticky bits. 6) Bring to the boil, half cover with a lid and simmer for 10 minutes until the pork is cooked and the sauce reduced but not too thick. Remove the pork and keep warm until ready to serve. 7) Swirl the crème fraîche into the sauce, bring back to boil and boil rapidly for 1 to 2 minutes until it's a syrupy consistency and then season to taste. 8) Serve the pork and sauce again with the vegetable of your choice. I hope you enjoy cooking and eating these recipes. They are both quite easy to do and are well worth the effort because they are really full of flavour and texture. Let me know what you think if you try them yourself....

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        17.05.2009 21:50
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        A delicious meal suitable for mid week or a dinner party.

        We had friends for dinner on Saturday evening and I wanted to cook something, sophisticated yet simple and it needed to be reasonably low in calories (?!) I spent a very relaxing evening flicking through old magazines and recipe books. Eventually I happened upon the following, which I adapted to suit our needs..... Pork Fillet with Mushroom Stroganoff Sauce. 4 pork fillet steaks Ground black pepper 300g mixed mushrooms (chopped or sliced) 1 tspn Paprika 1 clove of garlic 1 tbsp oil (or a couple of squirts of Fry Light) 2 tspns Dijon Mustard 2 tbsp chopped fresh Tarragon 150ml white wine 100ml half fat crème fraiche 2 ciabatta rolls (cut in half) *Wrap the pork fillets in cling film and beat vigorously with a meat cleaver, or rolling pin - this is a great exercise to get rid of pent up aggression!! *Rub the steaks with freshly ground black pepper and put to one side. *Heat the oil in a pan and add the mushrooms. Cook over a low heat. *Add crushed garlic and paprika. Cook for a couple of minutes. *Pour in the wine, turn up the heat and reduce the liquid by half. *Reduce the heat and stir in the crème fraiche, mustard and Tarragon. Keep the sauce warm. *Heat a griddle pan and cook the pork for 3 or 4 minutes on each side. *Remove the meat from the pan and allow it to rest for a few minutes, meanwhile toast the rolls on one side by placing them in the griddle pan. (This is great as they soak up some of the juices). *Place the pork on the half roll and top with stroganoff sauce. (mmm!) Serve with roasted vegetable and a green salad. I can report that all guests were very happy with this dish . Not only did it look attractive but the pork was very tender (not surprising after its brutal beating!) and the mushroom stroganoff was delicious. If anything there wasn't enough sauce, so next time I might double the wine and crème fraiche. Pork fillet is a more expensive cut, but this recipe would work just as well with pork loin chops. Don't take my word for it - have a go - it really is lovely. Enjoy! :o)

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          01.05.2009 17:53
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          A great hearty dinner - winter or summer!

          I have to be honest, pork is not my favourite choice of meat, but my husband, ever the traditionalist, likes his mix of beef, pork and chicken for dinner. However, I have to say that this spicy pork casserole recipe, passed down to me by my mother, is a big hit with both hubby and I, as well as others who have sampled, it as dinner guests. One of the reasons that I like making this recipe, is that for the most part, the ingredients are ones that are usually lurking in my cupboards, and therefore, not requiring an afternooon run to Tesco. These are the ingredients (making enough for 2-3 people) 400g Pork Fillet (diced) 1 medium onion chopped 225g can of Pineapple Chunks 1 tbsp tomato puree 1 tbsp lime juice (I usually opt for the bottle for handiness) 2tbsp Soy Sauce 100g mushrooms (optional) 4tbsp peanut butter 1 tbsp brown sugar 1 tbsp chilli powder (to give it a little kick) 1 green pepper (chopped) Pre heat the oven to 160C 1. Heat 1 tbsp oil in a pan, then add the pork, frying until brown. 2. Transfer the meat to a casserole dish. 3. Add onions and mushrooms to pan and cook until soft. Transfer these to the casserole dish. 3. Drain off the pineapple juice and make up to 1/2 pint with water. 4. Mix the peanut butter, brown sugar, lime juice, soy sauce, chilli powder, tomato puree and 1tbsp oil in a saucepan. 5. Add the pineapple juice and water. Then heat to form a smooth liquid. 6. Pour the liquid over the fried meat. 7.Cook for 1 hour in the oven. 8.Take out the casserole and add the pineapple pieces and pepper, and cook for a further 30 minutes. This can be served with either boiled rice, or potatoes ( I usually have the baby potatoes at this time of year). This is a really substantial meal, ideal as a winter warmer, but still makes a great dinner at other times of the year, just with a lighter side dish. I love the fact that I can just bung it in the oven and leave it for an hour. As I said pork is not my favourite meat, but this is a dish I can enjoy time and time again.

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            24.03.2009 01:58
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            A really nice dinner!

            This zingy pork recipe of my Mothers is something she makes us regulary and we love the sticky sauce in the main! You can do it with chicken as well if you want to and it's ever so simple to make but looks really great! Ingredients To Make 4 Servings.... 2 limes, juiced 2 large oranges, juiced 1 1/2 tablespoons of balsamic vinegar 1 tablespoon of Dijon mustard (heaped) 2 large cloves of garlic, (crushed) 3 sprigs fresh of thyme 1/2 teaspoon of salt 1 teaspoon of black pepper (milled is best) 1 tablespoon of olive oil 4 pork chops, about an 1-inch thick each and medium in size 1 teaspoon of olive oil 1 tablespoon of unsalted butter (not low fat spread, it must be butter!) How To Make It.... In a large bowl combine all the ingredients except for the 1 teaspoon olive oil, pork chops, and the butter and mix everything else really well. Then add the chops to the mix and spoon the marinade over them to coat them really well. Then marinate for at least 30 minutes, (preferably covered in cling film in the fridge). My Mum always leaves them for about 4 hours regulary just re-coating in the sauce every sauce so often so they really do marinate. Heat a heavy pan over a medium heat for about 2 minutes. Remove chops from the marinade, reserving marinade for a bit. Brush the pan with the teaspoon of oil and cook the chops for 5 minutes on each side then add the marinade, lower the heat, and cook, covered, for 7 minutes, turning the chops just the once (they go a light golden brown and appear cooked). When they are cooked remove the chops from the pan, and set them aside. Turn up the heat to medium and reduce left over liquid until it goes rather thick and gloopy. Remove from the heat and then stir in the butter and melt it, and strain in a sieve to remove any lumps and then your sauce over the chops and serve immediately so it's all still hot! Up to you of course what you serve these with! Me I like fries if I'm in a piglet mood or a nice salad if I'm not but my family eat this with jacket potatoes or rice usually. The choice is yours! It's really tasty!

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              12.03.2009 20:01
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              simple pork meal

              I am gonna try this one tonight, it's a simple pork caserole I saw on television on Saturday but I changed it a bit because we didn't have all the ingredients. Takes 1-2 hours to make and serves 3-4 depending on how many chops you use. So my ingredients/ fridge contents 2 sticks of celery 1 large onion 10 tablspoons of olive oil 4 bayleaves 2 sticks of rosemary 3 large pork chops 3 tins of tomatoes 2 corgettes salt and pepper to taste 1. Chop upyour vegetables the onion and celery small and the corgettes in large chunks. 2. Pre heat your oven 160 degrees 3.In a large casserole dish pour in your olive oil and fry up your onion and celery for one minute. 4.put in your rosemary ( which I obtained from my garden)and bayleafs, fry them for another minute and add your chops. 5. The original recipe said to add a glass of red wine about now and wait until the alcohol evaporates off however I didnt have any of this and used up some leftover sock from a lambs leg we had for dinner a few nights ago. 6.Then chuck in your tins of tomato and corgettes. 7.season with some salt and pepper if you think it needs it, place a lid on top of the casserole dish and place it in the preheated oven for around 80-90 minutes. Take it out of the oven after this time and let it rest, serve with mashed potatoes. The original recipe also said to add cream with the corgettes but I think my version is a little healthier and hopefully it will taste ok also when I take it out of the oven in about half an hour.

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                06.03.2009 20:41
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                Stir fried pork with spring onions as easy as 1 - 2 - 3

                Easy stir fry pork. I cook this about once a month at home.It is really quick and easy and suprisingly for chinese food requires very few ingredients. I serve it with noodles and it is a way of getting my three year old to eat a little meat, although she does exclaim 'yummy, chicken' ?! You will need (to serve 4) 1lb lean boneless pork. 1 tbsp groundnut oil. 6/8 spring onions cut into 2inch strips. salt and pepper to taste. 1 teaspoon sugar. To marinade. 1 tablespoon rice wine. 1 tablespoon light soy sauce. 2 tablespoons sesame oil. 1 teaspoon cornflour. Cut the pork into thin slices (id say around 2inch by 1inch) Put the marinade ingredients in a bowl (rice wine, soy sauce, oil and cornflour as stated above.) Add your pork pieces, stir and leave to marinade for at least 15mins but prepare up to here as early as you like really. (I like to prepare this ready in the morning for when I return from work). Heat a wok to a very high heat and add the groundnut oil. When this is very hot add the pork and stir fry until brown which takes only about two minutes. Add the onions, salt, pepper and sugar. Stir fry for a further two minutes and serve immediately. This really does take minutes and will be very chewy if you're tempted to overcook so dont get distracted.

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                  04.03.2009 18:51
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                  enjoy

                  Stuffed loin pork 1kg pork loin joint 6 red onions 6 - 8 fresh sage leaves 3 slices smoked back bacon Salt Pepper Apple sauce 2 -3 thick slices toasted brown bread Oil Butter Egg Kitchen string 1. preheat oven to 200oc 2. finely slice the red onions 3. cut the smoked back bacon into small chunks 4. finely chop the sage leaves 5. in a large frying pan heat some butter 6. fry the onions till tender 7. add the bacon to the onions and cook till the bacon is crispy 8. cube the toasted bread 9. transfer the bacon and onions to a bowl 10. add the sage and toast cubes to the bowl and combine 11. Add 6 table spoons of apple sauce to the bowl 12. season with a little salt and pepper 13. combine the mixture adding a little egg to bind if needed 14. turn the pork upside down and with a sharp knife cut a large slit through the middle of the pork, leaving a inch at the end 15. open the joint out and put the stuffing in the slit you have made, making sure the stuffing is evenly spread 16. close the joint back up and secure the joint with string 17. season the joint with salt and pepper 18. lightly oil the roasting pan and add the pork to the pan 19. put the pork in the oven on the middle shelf for 2 hours {or to your preferred cooking time} 20. leave to rest for 20 minutes when cooked, covered loosely with foil before slicing I usually serve this with new potatoes and green veggies. Sausage casserole 8 thick pork sausages 1 large potato 2 tins chopped tomatoes 2 slices back bacon 250g baby button mushrooms Large red pepper 2 large onions Vegetable stock Salt Pepper oil * brown your sausages in a frying pan with a little oil, transfer to a casserole dish * dice the red onion and fry till tender in a little oil or butter * add the bacon to the onions and fry till crisp and transfer to casserole dish with the sausages * lightly fry the mushrooms before again transferring to the casserole dish * take the stork of the red pepper and deseed before cutting into large chunks and add to the dish with the sausage, bacon and vegetables * open and add the tinned tomatoes to the dish * season to taste * add ½ pint of vegetable stock to the dish and stir to combine the ingredients * peel and finely slice the potato before layering on top of the casserole * transfer to a preheated oven at 180oc for 1hour 30 minutes Serve with crusty bread.

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                    03.03.2009 16:13
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                    No more soggy or burnt crackling.

                    My family love roast dinners and pork is a real favourite, however, it must be said that they are very fussy about the condition of their crackling - every last one of them and expert and not one of them a cook! - Well it has taken me years to get 'perfect crackling' every time; I haven't got it wrong for years now and I thought 'maybe there are other people out there, worrying themselves to death about the next family dinner and how the crackling will turn out; causing them to look on this site to find an answer - well I would have if I'd have known about it!' So, I think it would be extremely kind of me to share my 'Perfect Crackling' recipe with the world - well, maybe one or two other crackling obsessed individuals, who, like me, would go to the ends of the earth, or scour books, or even search the internet, for the secret of the 'golden crown' as my barmy son calls it! Anyway, without further ado here it is: Joint of pork Salt Olive oil boiling water Score the skin, put pork into a colander or on a rack skin side up, bring kettle to boil and pour over the skin, dry and place in fridge for 1 to 2 hours, take from fridge and rub all over with olive oil and salt, cook as you would normally for whatever size joint you have. After you get used to cooking it this way you can experiment, you can add pepper, fennel, garlic, chilli, anything you fancy to the olive oil. I have even resorted to rubbing in the oil and salt after only a few minutes (I pourd cold water on it to cool down the skin) when time has been an issue and it worked fine, so give it a go, I hope that you'll be pleasantly surprised!

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                      18.02.2009 01:59
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                      The best stuffing I've ever had and I made it myself

                      Preparation 30 minutes Cooking stuffing mix 30 minutes Finishing off in the oven 20 minutes This is a very large quantity, but I prefer to make large portions of stuffing so I can freeze it for use later. As it is also a bit fiddly, it's good to do large batches so they don't have to be just a treat at Christmas. I've basically taken my mother's version of stuffing and have experimented with various wheat free breads till I got it right. My girlfriend cannot eat wheat and simply replacing one bread with another doesn't always have the same results. For example, rye bread has a very strong flavour and can over power a dish, however I think the strong flavour is perfect for using in stuffing. Basically this is a good recipe for stuffing even if you use normal bread. I tend to either use a rye bread or a spelt and rye bread. Most large supermarkets now sell these breads and some even bake them fresh. Just ask at the bread counter but preferably use an independent local baker if you have access to one. Sometimes rye breads can be quite heavy and moist, so place the slices on a wire rack and put in the oven for 10 minutes on a low heat (160oC) then cool down. You want to dry the bread out rather than toast it; this is why I don't recommend the using toaster. Try to keep the bread upright by using a toast rack or prop them up against one another so that underside doesn't get wet with condensation. Alternatively, if you know in advance when you're going to make it, simply leave the bread uncovered over night so it can go a bit dry and stale. This makes it easier to blend in the food processor and it also absorbs the flavours. Ingredients 8 tsp dried rubbed sage 2 tsp dried parsley 1tsp ground sea salt 5 slices of bread 3 cooking apples 3 medium onion 2 stick of celery A little bit of olive oil. 1 packet of sausage meat, which is around 450g or a packet of sausages which is roughly the same amount. Make sure the sausages aren't too cheap otherwise your stuffing will be swimming in oil and it won't gel to make those lovely stuffing balls. First of all peel and roughly chop the onions. Wash and roughly chop the celery. Peel, remove stalks, deseed and roughly chop the apples. Talk the apples, onion and celery and put in a food mixer and chop till fine. It may turn slightly liquidy, but don't worry, this means you won't have to dilute the flavour of the stuffing with water. Next put the bread into the food mixer and chop until they are bread crumbs. Put the oil in a large pan and heat on gas mark 2. Once the oil is hot, add the finely chopped apple, onion and celery. Cook this for about 10 minutes. Add the sausage meat and using a wooden spoon separate the meat till has mixed in well with the onions, celery and apples. Once the sausage meat has mixed in add the parsley, sage and salt. Cook for a further 15 minutes on mark 2 with a lid on the pan. Stir every 5 minutes to make sure it doesn't stick. Finally turn the mixture down to mark 1 and add the bread crumbs. Stir until the mixture has combined. You shouldn't need any water at this point, but if you do, only add a little at a time. Cook for another 5 minutes, stirring regularly as the mixture will stick at the bottom. Taste the mixture and see if it needs any more salt or herbs for your taste. I don't recommend over doing the sage as this can give it a bitter taste. What I then like to do is let the mixture cool down then make into stuffing balls. I then cook these in the oven on 200oC and cook for 20 minutes. If cooking from frozen, you can either defrost in microwave or let defrost in the fridge for a few hours. I like to finish them off in the oven to give them a crispy outside. However the stuffing mix is already cooked. One of my guilty pleasures is to take some chicken or Turkey from a fully roasted bird. Place it in a fresh baget, preferably warmed in the oven. I butter it, place generous helping of meat then spread another generous helping of stuffing straight from the pan. The meat and stuff do not need to be warm; they can be cold from the fridge. Top with a little bit of ground sea salt and a bit of West Indian hot pepper sauce if you like things spicy and your mouth will love you forever.

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                        17.02.2009 16:54
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                        A warming winter stew with attitude

                        Chorizo, Chickpea and Pepper Casserole This is a really quick and easy recipe with loads of rustic flavour and I personally think its incredibly good for you especially on a cold winters evening like this: So what you need for this recipe are: 1 Large Teaspoon Olive or Groundnut Oil 1 Large Onion Red/White Diced I clove Garlic Crushed 1 Red Capsicum diced 1 Green/Yellow or Orange Capsicum diced (You can choose whichever two pepper colours take your fancy really!!) 200g decent Chorizo Sausage, peeled and cut into small chunks 1 tin chickpeas (drained) preferrably 480g tin 1 400g tin of tomatoes 1 cup water Salt and pepper to season To begin with heat your large tablespoon of oil in a large pan and fry your onion until its brown. Add the garlic, peppers and chorizo and saute until the peppers are soft and the chorizo is sizzling, you should have incredibly smells coming from your pan. Add the chickpeas, tomatoes and water season as required and simmer until the sauce has thickened, this should take about 20 minutes. This should serve 2 people or could serve smaller portions to 3-4 people, I generally serve this with rice and it is warming, full of flavour, has pulses and vegetables for fibre and chorizo for iron. If you want to add further flavours, thats fine, just keep the tomatoes for the sauce, the onion and some kind of pulse to give it depth and make it really filling and some kind of meat to flavour it to your taste. One tip, try to buy as good quality chorizo as you can as this is the flavour that overwhelms the sauce and the better quality, the better the casserole, good places to buy are Waitrose, Lidl's, the Tesco/Sainsbury's Deli Counter or a local Meditteranean Deli.

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                        16.02.2009 16:47
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                        sausage casserole without preservatives

                        I have always used the sausage casserole powder to make sausage casserole. Sausage casserole is such a comfort food and so easy to prepare. I usually prepare this dish when I don't have lots of time to cook. I have stop using the sausage casserole powder and improvised my own recipe and the taste come pretty close to the powder version. 6 sausage 1 green pepper, cubed 5 button mushroom, sliced 1 sprig of thyme leaf 1 teaspoon ginger 1 garlic clove 1 bay leaf 1 onion, chopped 1 tablespoon tomato puree 1 cup water Salt and pepper to taste 1. Lightly brown the sausage. 2. In a separate pot, fry onions till tender, add thyme leaf. 3. Fry garlic and add ginger powder into the mixture for half a minute. 4. Add green pepper and mushroom, fry in medium heat for 3 minute. 5. Add tomato puree and water. Let mixture simmer for 1 minute. 6. Cut the browned sausage into halves and put them together into the mixture. 7, Bring it to boil and then simmer. Cover pot and let it simmer for half an hour. 8. Add salt and pepper seasoning. Served hot with mashed potato. I believe I have achieved the same flavour of the packet casserole without any preservatives and flavouring.

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                          09.02.2009 16:21
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                          Homemade pork sausages with a side apple sauce.

                          I make these often when the pork mince is on offer in the supermarket, I normally pick up a pack at around the £2.00. I use these sausages when making a dinner in the week and do not want to cook a joint of meat. It is a real simple and easy to prepare, as you literally take all the ingredients and stir it all together and you have pork sausages! As easy as that - you can prepare these the night before and cover them and put them in the fridge over night. Ingredients to make home made pork sausages. 500g of pork mince - or however much you have left over if you are using left over mince. 50g of bread crumbs. 1 large egg - you need to beat this ready to combine it all. 1 garlic clove - crushed Half a handful of chopped parsley - chop as fine as you can. Salt and black pepper. Method - All straight in the bowl sausages! 1. In a big mixing bowl put in - Pork mince, Bread crumbs, Egg (beaten), garlic clove, chopped parsley, and then salt and black pepper last (add quite a few sprinkles as it the seasoning has to go for around 12 big sausages!) 2. Mix everything in the bowl very well, making sure everything is combined. 3. These ingredients should make 12 big sausages, so with your hands make 12 sausages shapes. 4. Now you can either fry these or you can put them in the oven. This is totally up to you and how you like them cooked. I like to cook them in a frying pan when I am doing a dinner, and here you would put a bit of olive oil in a frying pan, and cook them as you would normal sausages around 15 minutes or so, turning over every now and again until cooked. You can also make your own apple sauce - but again I completely cheat once in every meal and use apple sauce from a jar.

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                            27.01.2009 19:07
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                            A lovely pork dish which is easy on the waistline!

                            The following is a recipe for pork stroganoff that was given to me by a friend. The best thing about this dish is that it is not only very tasty, it contains less than 200 calories per serving (although you have to add rice to this). It doesn't take too long to prepare and once it is on the hob cooking, you can just leave it to get on with it. Pork Stroganoff - serves 4 (half everything if making for 2) 350g/12oz of lean pork fillet 1tbsp vegetable oil 1medium onion chopped 2 garlic cloves crushed 25g/1oz plain flour 2tbsp tomato puree 425ml/15fl oz chicken or vegetable stock 125g of mushrooms 1 large green pepper diced half a tsp nutmeg 4tbsp low fat natural yoghurt Rice to serve 1. remove fat and dice meat 2. heat oil in pan and gently fry pork onion and garlic for 4-5mins until lightly browned 3. stir in flour and tomato puree, pour in stock and stir (I usually pour in the stock and puree first then seive the flour in to prevent lumps from forming) 4. add mushrooms, pepper, seasoning and nutmeg 5. bring to boil, cover and simmer for 20mins untill pork is tender and cooked through. 6. remove from heat and stir in the yoghurt The recipe is really simple to follow and the results are great. It tastes very creamy considering it only has a few tbsp's of yoghurt in it and when served with rice, it really fills you up.

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                              07.11.2008 21:29
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                              An indulgent version of the classic British dish.

                              Toad in the Hole, in my opinion, is a VERY underated dish. It only occured to me a couple of months ago that although I love eating home made yorkshire pudding, I had never attempted to make it myself - as an avid fan of cooking, I quickly researched into the 'basics' of cooking the recipie and combined various methods and ingredients to make (what I like to call), 'The Ultimate Toad in the Hole'! Its a bit more indulgent than the usual recipie, but I hope you enjoy it as much as I do! To serve 4 people 1) INGREDIENTS (i) For the batter: 100g plain flour 1 egg 150ml of water and 150ml of milk mixed together (ii) Main bit 8 rashers streaky bacon 8 sausages, good quality Half an onion, thinly sliced (optional) 1 tbsp vegetable oil (iii) For the gravy 2 tbsp vegetable oil Half an onion , thinly sliced 2 tsp plain flour 2 tsp ready-made English mustard 2 tsp Worcestershire sauce or soy sauce 600ml chicken or vegetable stock 2) METHOD a) Preheat the oven to Gas Mark 7. Sift the flour and add the egg. Beat lightly and gradually pour in half the milk and water, beating all the time to form a smooth, thick batter. Continue for a few more minutes, and then stir in the remaining liquid. b) Wrap a bacon rasher around each sausage then put them in a large roasting tin. Scatter over the onion and drizzle with oil. Bake in the oven for 15-20 minutes until the bacon and sausages are starting to colour and the onion is turning brown. c) Remove from the oven and quickly pour the batter over the sausages. Return to the oven for a further 35-40 minutes until the batter is crisp and well risen. d) To make the gravy, heat the vegetable oil in a small pan. Add the onion and fry gently for 5 minutes until softened and lightly coloured. Stir in the flour and cook for 1 minute. Add the mustard, Worcestershire or soy sauce and stock and bring to the boil, stirring. Simmer for 15 minutes, then taste and add more salt and pepper if necessary. And I think thats about it - I did experiment with more onion in the sausage/batter combo, but found that it made the bottom of the tin a bit soggy, albeit very tasty (I like a crispy batter myself!) I usually cook this with fresh creamy mash potato and fresh veg, such as brocolli and carrots. Perfect winter food :o)

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                                14.10.2008 06:43
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                                A great winter-warming dish

                                One of my family's favourite pork dishes is Paprika Pork. I sort of invented this by accident when I had a sudden invasion of guests and had to make a small piece of pork fillet do twice as many people as planned. I had to think of a way of bulking the dish out so this meal is a combination of pork fillet and a basic ratatouille recipe. I have made it in the oven and in my Remoska -both versions have been delicious. PAPRIKA PORK To serve 4 1lb of pork fillet, cut into bite-sized pieces 1 aubergine 1 each orange and red pepper 1 onion (red or white) 1 courgette Cut each vegetable into bite-sized pieces. In a moderate oven - not too hot - roast the pork pieces for 30 minutes then add the chopped vegetables and roast for a further 30 minutes. Use your own home made vegetable stock or make one up by using 1 Oxo cube and adding a quarter of a teaspoon of all-purpose seasoning (I use Natco's) and half a teaspoon of paprika (this can be varied according to taste but start of with half a teaspoon first). Pour this over the pork and vegetables and bake for a further 30 minutes. If the sauce needs thickening, add some cornflour that has been mixed with cold water or a couple of teaspoons of gravy granules. This is great served with plain boiled rice or new potatoes, a green salad and warm crusty bread rolls. It is an inexpensive meal, easy to freeze and is a great way of using up vegetables that are past their best.

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