Tag Archives: Pork

Pesto Meatballs

I love that you don’t need to make a sauce for these meatballs, the pan juices, passata and balsamic make a lovely sauce.

The quantity of pesto is a bit vague, I made a big batch of fresh pesto today and just used up the last little bit in these meatballs.

Serves 8.


1kg minced pork

80-100g pesto

Salt and pepper

36-40 bocconcini, drained

750mls passata

30mls balsamic vinegar

20g finely grated Parmesan


Preheat the oven to 210 degrees Centigrade.

In a large bowl, combine the pork, pesto, salt and pepper.

Divide the meat into 36-40 balls, flatten the meat, pop a mozzarella ball on top and gently bring the meat together to enclose completely. Repeat with all of the meat and cheese.

Place the meatballs in a roasting tin, a little spread out if you can.

Bake for 20 minutes until beginning to colour.

Turn the oven down to 190 degrees Centigrade.

Remove the roasting tin from the oven, pour the passata over the meatballs and then dribble over the balsamic vinegar.

Sprinkle over the parmesan and then return to the oven, bake for 25-30minutes.


Crusty Meatloaf


Meatloaf is so versatile and easy to make gluten free. Left overs can be used for sandwiches the following day.

Gluten free bread is very expensive here so I only ever use it when it is reduced. If it is near it’s use by date I bring it home and make it into breadcrumbs, pour it into a large zip lock bag and freeze it. I don’t cut off any crusts, it would be too much of a waste.

This recipe makes two meat loaves. I tend to bake some potatoes in the oven while it’s on, some to have with dinner and some to make stuffed potato skins with.

I also make a quick dill mayonnaise to spread on the potatoes, truly delish!

Serves 8.


1kg minced pork

1 onion, very finely chopped

1 carrot, finely diced

4 cloves of garlic, crushed

3 tablespoons tomato ketchup

3 tablespoons Worcestershire sauce, gluten free

75g gluten free breadcrumbs

1 egg, beaten

3 tablespoons dill, chopped

2 teaspoons salt

ground pepper to taste


3 tablespoons honey

3 tablespoons tomato ketchup

3 tablespoons Worcestershire sauce, gluten free

1 tablespoon soy sauce, gluten free


Preheat the oven to 180 degrees Centigrade.

Line a large baking sheet with baking parchment, make sure it comes up the sides a bit to stop the juice over flowing.

In a large bowl combine all of the meatloaf  ingredients

Divide the meat in half and form two long loaves on the baking sheet.

Combine the glaze ingredients in a small bowl.

Use a brush to paint the meat loaves with the glaze.

Pop the loaves in the oven and bake for 80-90mins basting regularly with the glaze and the pan juices.


Texan Sausage Hamburgers


Friday again and the fast food challenge continues. Tonight we are doing hamburgers.

I discovered these breakfast sausages when we lived in Texas, they make a great change to our usual beef burgers and certainly feel like a lighter option.

They are very adaptable, I happily swap them between burger buns and corn tortillas for the gluten free option. They also work well as a stuffing in sausage rolls and as part of a breakfast taco.

The sausage meat can be frozen uncooked.

Traditionally bacon is not included but you need quite fatty minced pork, around 20%, so, when the minced pork has been too lean in the past I have added minced bacon, I think it adds another element to the sausage meat.


1kg minced pork

500g minced bacon

1 tablespoon dried oregano

1 tablespoon dried sage

1 teaspoon dried thyme

1/2 teaspoon cayenne powder

1 teaspoon salt

1 teaspoon black pepper, ground


In a large bowl combine all the ingredients.

Shape into patties.

Heat a non stick frying pan over a medium heat.

These do not require oil in the pan.

Cook the patties for 4mins then flip and repeat on the other side.

Ensure that up the meat is fully cooked before serving.


Roasted Rolled Pork Shoulder


I enjoy having a roast on over the weekend, it feeds us well and gives me cold meat for sandwiches during the week and the house smells like a home!

I find that the cheaper cuts of meat really LOVE long slow cooking, although this shoulder  has had it’s bone removed it still benefits from slower cooking and you can still have the crackling too. I like to aim for “spoonable” meat with these cuts, literally falling apart, in fact, the string and crackling are the only things holding this shoulder together, yummy! Serves 6 plus leftovers.

While the oven is on you can utilise the heat to roast some beetroot for the beetroot and chocolate brownies or wrap some medium to large potatoes in foil and serve these baked potatoes with your roast.


2kg piece of boned pork shoulder, skin on and scored, the butcher can do this for you.

a few sprigs of thyme, rosemary, oregano and parsley, chopped

2 cloves of garlic, crushed

1 onion, sliced into 1cm rounds, do not separate the layers

250mls white wine

250mls water

salt and pepper


Preheat oven to 220 degrees Centigrade.

Take the shoulder and open with the skin down.

Rub the garlic all over the flesh side of the meat, season with salt and pepper and sprinkle with the chopped herbs.

Take some cooking twine and cut into six 30cm lengths. Place a chopping board vertically on your work surface, the idea is that the cooking twine will follow the same lines as the scoring on the skin.

Space the six pieces of twine on your board, spacing them a couple of centimetres apart. Lay the shoulder on top.

Now, if you are really lucky you will have a willing helper to help with the stringing up.I don’t use any fancy knots, a Grannie knot will do the trick here!

I tend to start on the central strings and work my way out, it’s ok if your twine/string goes into the cuts on the skin.

Work your way up and down the strings until they are all done. Cut off the tails of the string.

Now, sprinkle some more salt on the skin and rub it in well, this will help your crackling.

In your roasting pan, spread out the onion, this will work as a rack for your meat.


Pop the meat on top and whack in the oven for 30mins, this seals your meat.

Now turn the oven down to 160degrees centigrade, add the wine and water to the roasting tin and cover with tin foil. Pop back in the oven for 5-6hrs.

Turn the oven back up to 220 degrees Centigrade and roast for a further 30mins to allow the skin to crackle, keep an eye on it, you may need to turn the pan around but it’s easy to burn the skin so be watchful!

Take the meat out and set aside, covered in foil while you get on with the gravy.

Add 500mls water to the roasting tin and slowly heat on the stove top, using a spoon, scrape the pan to get all the sediment off, bring to the boil.

Seive and pour into your gravy boat/jug. I don’t tend to thicken this gravy, however, you can with a paste made of corn flour and water.

To do this, seive the gravy into a clean pan. In a bowl combine 4 tablespoons of cornflour with enough water to make it into a cream like consistency.

Add the corn flour mix to the pan and stirring constantly bring up to the boil. It  will appear “milky” initially and once the gravy has thickened it will return to its original dark colour.

Serve with baked potatoes and some greens.



Sticky Sausages


As a mum of three boys these juicy little morsels have featured at birthday parties and gatherings for years.

They are yummy warm from the oven but the boys have been known to polish off a kilo cold too!


1kg pork chipolata sausages, gluten free

75mls hoisin sauce, gluten free

45mls honey


Preheat an oven to 200 degrees Centigrade.

Line a baking tray with baking parchment, saves on scrubbing later.

Mix sausages, hoisin and honey in a large bowl.

Tip onto you prepared tray and pop in the oven.

Roast for around 40mins stirring occasionally.