Category Archives: Pork

Cheese And Bacon Puffs

I have shared my cheese puff recipe before but these combine two of my all time favourite foods.

These little gems are crispy on the outside, slightly gooey on the inside and utterly delicious!

I like to use a smoked bacon as it gives more flavour.

Makes 48-60 mini muffin sized puffs. Leftover batter happily lives in the fridge for 48hours.

Ingredients

200g bacon

350g tapioca flour

170g Cheddar, grated

2 eggs

150mls oil

350mls milk

A pinch of cayenne pepper

A little salt

Method

Over a high heat, fry the bacon until crispy and the fat has rendered.

Spoon the cooked bacon onto some absorbent kitchen towel and squeeze to get as much fat out as you can.

Place the bacon in a food processor and pulse to create bacon crumbs.

Now add all of the remaining ingredients and whizz to form a thick batter.

Preheat the oven to 200 degrees Centigrade.

Grease 2 x 24 hole mini muffin tin, I just use the fat from the bacon!

Fill the muffin hole to two thirds and pop the tin in the oven.

Bake for 15-18 minutes. 

Depending on the size of your muffin tins you may have batter leftover, you can repeat the above or cover and keep it in the fridge, it will last 48 hours.

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Warm Cheese Dip

The magical combination of cheese and chilli in a dip.

This is one of those fab dips that you can make ahead of time and just pop it into the oven to warm up again. It freezes well and if you want to make it a bit more substantial add some cooked chopped meat, this one has some cooked chicken stirred through. Pulled pork, chorizo and slow cooked beef work well too.

Ingredients

50g butter

1 large onion, finely diced

4 garlic cloves, crushed

2 tablespoons smoked paprika

1 teaspoon chipotle chilli powder

1 tablespoon dried oregano

3 tablespoons gluten free plain flour

375mls milk

1x400g tin crushed tomatoes

200-300g cheddar cheese

Salt and pepper

Method

In a large pan, melt the butter, add the onion, cook until soft. Add the garlic and cook for 1 minute.

Add the flour, smoked paprika, chipotle chilli and oregano to the pan and stir over medium heat for 1 minute.

Add the milk and tinned tomatoes and stir constantly until thickened.

Turn off the heat, add most of the grated cheese and stir until the cheese has melted.

Serve now or pour into oven proof dish, top with the remaining cheese and bake in a 200 degree oven until the cheese has melted and is golden.

Sausage and Apple Casserole

Yet more comfort food here!

Apples and good pork sausages are a match made in heaven! I tend to use nice fat pork sausages, I get 10 to a kilo and sweet red eating apples as that’s what tends to be in the fruit bowl.

Serves 4-6.

Ingredients

20mls oil

2 red onions, finely sliced

1 kg pork sausages

4 sweet apples, peeled, cored and cut into wedges

500mls chicken stock

3 teaspoons Dijon mustard

Method

Preheat the oven to 200 degrees Centigrade.

In a large oven proof pan, heat the oil over a medium heat and cook the sausages for 5 minutes until the skins have some colour.

Remove the sausages, set aside, add the onion to the pan and cook until soft, around 10 minutes.

Set the onions aside with the sausages and add the apple to the pan, fry over a high heat until they have coloured a little.

Return the onion to the pan, stir through the apples, top with the sausages.

Spread the mustard over each sausage.

Pour the stock into the pan, cover and bake for 30 minutes.

Uncover the pan and return to the oven, bake for a further 25-30 minutes until the sausages are golden.

Slow Cooker Spice Rack Pork


At the beginning of winter I bought a slow cooker and a few months later I am a complete convert on nights when we are all coming and going.

The seasoning for the pork is very simple but don’t be tempted to add more liquid, it really doesn’t need any.

I love chimichurri and it goes so well here, cutting through the rich meat and adding a gorgeous splash of colour.

Serves 8. Any leftover meat freezes well with the pan juices and the boys have wraps with salad, pork and chimichurri for school in the days after we have this.

Ingredients

2kg boned pork shoulder/pork butt cut into 5-7cm dice

1 large orange, juiced

3 teaspoons dried thyme

4 teaspoons dried oregano

3 teaspoons sweet paprika

1 teaspoon cayenne

1 teaspoon garlic powder

2 teaspoons onion powder

2 teaspoons salt

1 teaspoon freshly ground black pepper.

Chimichurri Ingredients

20g parsley leaves

80g fresh coriander, leaves and stalks

1 green chilli, deseeded

1 lime juiced

2 garlic cloves

75mls olive oil

Salt and pepper to taste

Method

Combine all of the pork ingredients in the slow cooker.

Cook on high for six hours.

To make the chimichurri…….

Process all of the ingredients, add a little more oil if you need to.

Texan Breakfast Sausage

One of the most versatile skinless sausages I know.

Here I’ve made the sausage into a pattie and used it in the Texan gravy too with a gluten free buttermilk biscuit to keep it company.

Makes 14 patties. The raw sausage meat freezes really well.

Ingredients

1kg minced pork

2 teaspoons dried oregano

2 teaspoons dried marjoram

2 teaspoons dried sage

1 teaspoon ground chipotle chilli

1-2 teaspoons salt

1/2-1 teaspoon freshly ground coarse pepper

Method

Combine all of the ingredients to make your sausage meat.

Form into patties, heat a non stick pan over high heat or get your BBQ nice and hot and then cook until cooked through.

Pork And Mango Meatballs

Anyone who has read my blog knows we like a meatball in this house and these are no exception.

One of those fun recipes that evolve as I’m digging through the fridge looking for inspiration. The cream thickens to make a sweet yet savoury sauce, I serve these over rice.

Choose any mango chutney that you would happily eat on its own, not one that’s loitering in the fridge because it tastes awful!

Makes 18 meatballs and feeds 6.

Ingredients

500g minced pork

130g mango and ginger chutney

280g zucchini, grated and liquid squeezed out

1 red chilli, deseeded, halve lengthwise and sliced

10g fresh chopped chives

2 teaspoons ground cumin

Salt and pepper

250mls cream

Method

Preheat the oven to 180 degrees Centigrade.

Combine all of the ingredients, except the cream in a bowl.

Form the meat into golf ball sized meatballs.

Lay the balls in a roasting tin and pop into the oven.

Bake for 25-30 minutes until beginning to colour.

Take the roasting tin out of the oven and pour in the cream, swirl it around the meatballs, turning them as you go.

Return to the oven and bake again for 10-15 minutes until the cream has thickened and the meatballs have coloured.

Homemade Barbecue Sauce

This is easy to make, has tonnes of flavour and is a huge hit with my boys.

Uses wise, I have slow cooked pork and beef with it, brushed it onto meat and chicken on the BBQ, stirred it through noodles for a quick after school feed and middle son uses it as pizza sauce!

I triple the recipe to give me four jars of sauce as it keeps well if you sterilise your jars and lids.

Ingredients

15mls oil

1 red onion, diced

4 garlic cloves, roughly chopped

50mls balsamic vinegar

75g brown sugar

250mls passata

50mls gluten free soy sauce

50mls gluten free Worcestershire sauce

1 red chilli, deseeded and chopped roughly

1 teaspoon ground cumin

1 teaspoon dried oregano

Method

In a medium pan, heat the oil over a medium heat and add the onion, cook for 7-10 minutes and then add the garlic. 

Cook for two minutes and add the balsamic vinegar, scrape any caramelised bits off the bottom of the pan and simmer the vinegar until it has reduced by half.

Now add the sugar, passata, soy sauce, Worcestershire sauce, chilli, cumin and oregano.

Bring up to the boil and simmer for 15-20 minutes until thickened and darkened.

Sterilise your jars now if you are making extra.

Use a stick blender to whizz to a lump free sauce.

Pour into sterilised jars if you have made extra.