Category Archives: Pork

Baked Beans With Chorizo


As the weather cools down in Western Australia I can’t help going back to comfort slow cooking.

I used to always make baked beans with pork belly or bacon but these days, with the boys happy eating spicier food and enormous quantities of it, I’ve started using chorizo.

It’s best to use a chorizo that you have already tasted, cooked, so you can fiddle with the recipe, you may need more garlic etc. The chorizo I get here if beautifully smoky so I don’t need to add much to make a delicious dinner, served on toasted gluten free bread with avocado and a fried egg on top, heaven!

Serves 6-8 depending on sides.

Ingredients

1 large onion, finely diced

A splash of oil

300g chorizo, skin removed and diced finely, 2mm

2 x 400g tins cannelini beans

1 x 400g tomato pulp or finely chopped tomatoes

2 tablespoons balsamic vinegar

1 tablespoon brown sugar

Salt and pepper to taste

Method

Preheat the oven to 170 degrees centigrade.

Heat the oil in a large oven proof pan over a medium heat.

Add the onion and cook until soft.

Turn the heat up to high and add the chorizo, cook for 5-7 minutes until the chorizo has released all of its fat and is crispy get up.

Now add the remaining ingredients.

Bring up to the boil and place in the oven for 90 minutes.

Check and if too thick add a little water, season if needed and serve.

Swedish Meatballs With Gravy

The challenge was set by my youngest son to come up with a gluten free meatball just like Ikea’s and apparently these are winners. To make them completely authentic I serve them with mashed potato, some green Veg and a dollop of Ikea’s finest lingonberry jam!

The quantity is big but I always think that when you are going to the effort to make meatballs you should always make extra for the freezer, your hands are dirty anyway!

This recipe makes 90 meatballs with sauce and that’s enough to feed 18!!!!!

Freeze the excess in foil trays or ziplock bags with the sauce on them for a quick defrost and bake dinner another night.

Ingredients

MEATBALLS

1kg minced beef

1kg minced pork

150mls milk

60g fresh gluten free breadcrumbs

2 onions, peeled and grated

2 teaspoon dried thyme, ground in a mortar and pestle

3 teaspoons salt

Freshly ground pepper

2 tablespoons oil

GRAVY

100g butter

6 tablespoons gluten free plain flour

1 tablespoon tomato paste

500mls red wine

1.5 litres beef stock

50mls gluten free Worcestershire sauce

275mls cream

Salt and pepper

Method

Combine the beef, pork, milk, breadcrumbs, onion, thyme, salt and pepper. Use your hands to ensure that it is totally mixed.

Set aside in the fridge for 1 hour.

Preheat the oven to 180 degrees Centigrade. Line two baking trays with baking parchment.

Form the meat into small balls, set aside on a third baking tray.

Heat a large frying pan, I use a 32cm pan, this is a BIG quantity, over a high heat, add the oil and once hot start frying the meatballs in batches. Cook until coloured all over and then using a slotted spoon, remove and pop them onto the prepared baking trays lined with baking parchment.

Once all of the meatballs are sealed and on the trays slide into the oven and bake for 10 minutes until cooked through.

While the meatballs are cooking make the gravy.

Add the butter to the frying pan, once melted add the flour and tomato paste, cook over medium heat for 1-2 minutes, scraping all the yummy bits off the bottom of the pan.

Now add the wine and stock, whisk over a medium heat for 7 minutes. Add the Worcestershire sauce and cream, heat through.

Remove the meatballs from the oven and either add them to the gravy or place in a serving dish and pour over the gravy. Serve hot.

 At this stage I use foil trays for the meatballs going in the freezer, pour over the gravy, chill and freeze.

Hidden Veg Sausage Rolls


Sausage rolls are sooooo handy on the evenings when we are all coming and going.

In the past I have been a big fan of cheese and bacon rolls but I am currently experimenting with hidden veggies with the aim of making these at the school I work in.

I do make a gluten free version for my youngest but he ate them too quickly for the photo! His sausage mix is made with gluten free fresh breadcrumbs and gluten free puff pastry.

Makes 20 large sausage rolls or 80 mini rolls for party food.

Ingredients

130g wholemeal bread blitzed to make breadcrumbs, crusts and the heel of the loaf are fine

100g onion, peeled and finely diced or blitzed

2 tablespoons fresh chopped parsley leaves

300g carrots, peeled and grated

350g zucchini/courgette grated and all liquid squeezed out by hand

500g minced pork

1-2 teaspoons dried sage

Salt and pepper

5 sheets pre rolled puff pastry

1 egg, beaten

1 tablespoon black sesame seeds

Method

Preheat the oven to 200 degrees centigrade and line two baking sheets with baking parchment.

In a bowl, combine the breadcrumbs, onion, parsley, carrots, zucchini, pork, sage and a good seasoning of salt and pepper.

Seperate the pastry sheets, divide the sausage mix into 10 balls. Roll each ball into a sausage shape and lay one on the top half and one on the bottom half of each pastry sheet. Repeat with the remaining sausage mix.

Use a sharp knife to cut each sheet in half. Brush the cut with the beaten egg and then roll the pastry towards the egg wash to allow it to stick.

Cut the roll into your desired size, brush with egg and sprinkle with a little black sesame seeds if using. Repeat with the remaining rolls.

Bake for 25-30 minutes until golden.

Garlic And Fennel Meatballs With Onion And Balsamic Sauce

image

As a family we love meatballs in sauce but sometimes I want to get away from the rich tomato sauces that the boys favour and this is when I reach for my Balsamic vinegar. By the end of cooking you have a mild vinegar flavour with a lovely sweetness from the onions and Balsamic.

You can make this ahead of time and just do the final simmer or bake before serving.

To make this gluten free I simply use gluten free penne.

Serves 6.

Ingredients

1kg minced pork

6 garlic cloves

2 teaspoons fennel seeds

salt and pepper

30mls olive oil

4 onions, thinly sliced

1 teaspoon fresh thyme leaves plus three sprigs

100mls balsamic vinegar

350mls water

a small handful freshly chopped parsley

Method

Using a mortar and pestle, crush the garlic, fennel, salt and pepper until you have a paste.

In a large bowl, combine the pork, thyme leaves and garlic paste. Use your hands to combine the meat, thyme and paste very well.

Form into small, walnut sized balls, I get around 32 meatballs. Set aside.

In a large oven proof frying pan, heat the oil and add the onions, cook until they are soft.

Tip the onions into a bowl and set aside.

Add a little more oil to the pan if you need it and then add the meatballs, cook over a medium to high heat until they are sealed on all sides.

Return the onions to the pan, add the balsamic vinegar and water and bring up to a simmer, now, you can either cook this on the stove top, around 30 minutes gently bubbling away to reduce the sauce or pop the pan into a preheated, 200 degrees Centigrade, oven and bake for 30 minutes.

Sprinkle with parsley and serve with pasta.

 

 

Baked Sausages With Veggies

image

Some nights, time or ingredients are limited and in order to get meat and three veg on the table I need to take some shortcuts! Tonight was one of those nights.

What was supposed to be gluten free toad in the hole, quickly morphed into sausages and veggies to save on dishes and make sure the boys did eat some vegetables on a busy night.

The better your sausages the less likely you are to need any gravy, I serve this with some hot English mustard.

Serves 6.

Ingredients

12 large fat, gluten free, pork sausages, around 1kg

12 rashers of streaky bacon

a little olive oil

2 red onions sliced

4-6 large carrots, peeled and roughly chopped into large chunks

750-1000g tiny baby potatoes

1-2 large heads of broccoli, florets and a little stalk

pepper

Method

Preheat the oven to 200 degrees Centigrade.

In a large roasting tin, lay out the onion slices, carrot chunks and potatoes.

Wrap each sausage with a bacon rasher and place on top of the vegetables.

Drizzle with a little olive oil. Season with pepper.

Pop the roasting tin into the oven and bake for 45 minutes.

Turn the sausages and return to the oven for 15 minutes.

Now, place the broccoli on top, tucking it into the other ingredients a little and bake for 15 minutes.

Molasses Glazed Bacon and Cheese Meatloaf

image

Meatloaf is very popular in our house and to make it gluten free I cheat and use crushed gluten free corn chips instead of hunting around looking for gluten free breadcrumbs in the freezer!

As the chipotle chilli goes in the food processor to be chopped I do try to remove most of the seeds so that it isn’t too spicy for the younger taste buds around our table but feel free to keep the seeds in if you like a little extra heat.

Makes 1 large meatloaf which feeds 6. I normally double the recipe and bake two at a time on seperate baking sheets and freeze one for a later date, this meatloaf freezes brilliantly. If you do have any leftovers they are lovely in a sandwich the next day.

Ingredients

150g full flavoured Cheddar cheese

100g corn chips, gluten free

200g bacon, smoked if possible, rind removed

2 eggs

175g brown onions, peeled and quartered

1 chipotle chilli in Adobe sauce, seeds removed

500g minced pork

1 tablespoon molasses

2 teaspoons dried oregano

freshly ground pepper

GLAZE

50mls gluten free Worcestershire sauce

100mls tomato ketchup

1 tablespoon molasses

Method

In a food processor, grate the cheese, pour into a large bowl and change the grater blade to the regular blade.

Now whizz the bacon and egg until finely chopped, tip onto the cheese.

Finally whizz the onion and chipotle chilli until roughly chopped. Tip this onto the cheese mix. Add some pepper.

Add the minced pork to the bowl along with the molasses and oregano, use your hands to combine the meat very well.

Preheat the oven to 200 degrees Centigrade, line a baking sheet with baking parchment.

Form the meat into a long fat sausage, around 30cm long and 5-6cm diameter.

Combine the glaze ingredients and brush over the meatloaf. Keep the leftover glaze.

Bake the meatloaf for 60 minutes, regularly brush the glaze over every 15 minutes. Glaze more frequently towards the end of cooking but keep an eye on it so it doesn’t burn!

 

 

Bacon And Egg Cups With Capsicum

image

We have been playing around with different lunch box options for the boys this weekend and these came back as a winner. Great in the school lunch boxes or as a breakfast option.

Makes 4 egg cups.

Ingredients

4 rashers streaky bacon, rind removed

4 eggs

30mls cream

40g cheese, grated

1/2 small red capsicum, finely diced

salt and pepper

Method

Line a six hole muffin tray with four paper cases.

Preheat the oven to 190 degrees Centigrade.

Take a piece of bacon and line the sides of the paper case with it.

Beat the eggs and cream in a jug. Season well.

Sprinkle a little cheese onto the base of each prepared case, now sprinkle in one eighth of the capsicum on top.

Prepare all of the muffin cases as above.

Now, gently pour in the egg. Top with the capsicum and then cheese.

Slide the tray into the oven and bake for 15-20 minutes until golden.