SEASONALLY WITH PORK
& COOKING ARTICLE
Top pork recipes for the Autumn
is one of Britains favourite meats yet
many of us have no idea how to cook it, or what other
foods to put with it bring out the full flavour.
We all know how to stick some bacon or sausages in
a pan - some of us may also be a dab hand at creating
a pork Sunday roast. However when it comes to cooking
with more adventurous cuts like pork belly, shoulder,
ribs or creating crackling, many of us are scared we
will make a pigs ear of it.
Pork is a very versatile meat and an ideal accompaniment
to a variety of flavours and ingredients, and can feed
a family of four for less than any other red meat. There
is also a multitude of ways to cook it.
Pork might not be the first meat that springs mind
when it comes to cooking curries for example, but Spicy
Pork Pumpkin Curry, which requires only five ingredients,
is perfect served with crusty bread and seasonal vegetables
as the evenings start to grow longer.
course no pork recipe collection would be complete without
traditional Sunday roasts and family-favourite chops
and the new Love Pork booklet doesnt disappoint.
So after a long day at work, give the Pork Chops Topped
with Bramley Apple and Cheddar Cheese a try. Taking
just 20 minutes to cook and using just four ingredients
this dish couldnt be easier.
Liz McClarnon will be touring the country from Monday
14th September 2009 to hold exclusive cookery demonstrations
in London, Bournemouth, Cambridge, Derby, Chesterfield
and Leeds. This is just one of the recipes that Celebrity
Masterchef winner Liz McClarnon has devised for her
Autumn Pork Collection. Below are details on how to
make this and two other succulent pork dishes.
SPICY PORK PUMPKIN RECIPE
for Spicy Pork Pumpkin
225g (8oz) Lean pork mince
30ml (2tbsp) Medium curry powder
400g (approx) Can chopped tomatoes
15ml (1tbsp) Mango chutney
1 Small pumpkin or butternut squash
to make Spicy Pork Pumpkin
oven to Gas Mark 4 or 5 / 180ºC / 350ºF.
a large non-stick wok or saucepan dry fry the mince
curry powder and cook for 1-2 minutes.
tomatoes and mango chutney and bring mixture to the
pumpkin, cut off top to create lid, or if using a
butternut squash cut in half lengthways and scoop
out the seeds and stringy bits using a large spoon.
the pumpkin on a piece of foil and place in a roasting
into the pumpkin the spiced mince, replace lid, add
a small amount of boiling water to the bottom of the
pan and loosely wrap in foil.
for about 1 hour until pumpkin flesh is soft.
large scoops from the pumpkin and serve with crusty
bread and seasonal greens.
PORK CHOPS TOPPED WITH BRAMLEY APPLE AND CHEDDAR
for Pork Chops topped with Bramley Apple and
2 Lean pork loin chops
1 Bramley apple cut into 4 thick slices (across the
core) or an eating apple, cut thickly
50g (2oz) Cheddar cheese, cut into two thick slices
to make Pork Chops topped with Bramley Apple
and Cheddar Cheese
pork chops under a hot pre-heated grill.
chops for about 20 minutes.
10 minutes turn chops over and add the thick slices
of apple to the grill pan.
chops are cooked stack the apple on top of the chop,
top with slice of cheese and cook for a further 1
to 2 minutes until cheese has melted and is gooey.
with mashed celeriac and steamed leeks.
PORK BELLY WITH PLUMS AND CINNAMON RECIPE
for Pork Belly with Plums and Cinnamon
700g (1½lb) Pork belly joint, rind removed
30ml (2tbsp) Damson jam
5ml (1tsp) Cinnamon
1 Cinnamon stick
125ml (¼pt) Cloudy apple juice
4 Ripe plums, cut in half
to make Pork Belly with Plums and Cinnamon
oven to Gas 4 or 5 / 180ºC / 350ºF.
roasting pan with double layer of foil.
belly joint in pan and rub cinnamon into skin.
together jam, cinnamon, cinnamon stick and apple juice.
this mixture into the pan.
foil loosely around the joint.
with foil and cook for about 1½ hours, until
meat is tender and soft.
with creamy mashed potato and steamed curly kale.
Serves 4 - 6
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