Archive for the ‘Sage’ Category

Scandi Meatballs with Cream Sauce (Rachel Allen)

April 23, 2017

Advertisements

Herb and Cranberry Sausage Loaf

November 30, 2016

herb-and-cranberry-sausage-loaf-1 herb-and-cranberry-sausage-loaf-2

Roast Butternut Macaroni and Cheese

November 18, 2015

Roast Butternut Macaroni and Cheese

Sweet Potato Macaroni Cheese (Nigella Lawson)

November 18, 2015

Sweet Potato Macaroni Cheese (Nigella Lawson)

Chestnut and Apple Stuffing (Good Housekeeping)

October 4, 2013

Chestnut and Apple Stuffing (Good Housekeeping)

Golden Chicken Braised Greens and Potato Gratin (Jamie Oliver)

July 25, 2013

Golden Chicken Braised Greens and Potato Gratin (Jamie Oliver)

Sausage Apple and Chestnut Pie

February 8, 2013

Sausage Apple and Chestnut Pie 1 Sausage Apple and Chestnut Pie 2

Salted Pork Belly Stew with Black Pudding, Chorizo and Butter Beans (French and Grace)

February 7, 2013

This is an exceptionally rich dish that provides plenty of belly warmth. Smoky and intense, it’s perfect for ladling into big bowls alongside big hunks of sourdough and big glasses of red wine. You can also tweak the recipe by adding kale, spinach or cabbage in the last 5 minutes to bring the richness down a notch or two. Quality meat makes all the difference, and the salt and spices in the chorizo and morcelo will bring the stew alive. There’s no need for salt and pepper or any extra oil – it all comes from the pork. If the fat worries you, make the stew a day in advance, refrigerate overnight and skim it from the surface before reheating. Definitely not something to be eaten every day – once a year, when the tips of your fingers can bear the cold no more, should be about right.

Serves 4–6

200g salted pork belly
A splash of extra virgin olive oil
2 small white onions, finely sliced
2 fresh bay leaves
4 fresh sage leaves, roughly chopped
220g chorizo picante, sliced into 1cm diagonals
100g morcelo black pudding, skinned and sliced
2 garlic cloves, finely chopped
400g can plum tomatoes
750ml boiling water
2 x 400g can butter beans, drained
Handful of fresh parsley

1 Preheat the oven to 180C/350F/gas mark 4. Rinse and skin the pork belly, remove the top layer of fat and cut into rough cubes. Add to a flameproof casserole with a splash of olive oil and set over a medium-low heat. Add the onions, bay and sage leaves and let everything sweat for about 10 minutes, until the onions have gone soft and are starting to colour.

2 In a small saucepan, heat the chorizo on a low heat until it releases its oils. When it is rust coloured, remove with a slotted spoon and add to the pork belly, onions and herbs. Keep everything moving for a few minutes.

3 Crumble the morcelo slices into another small saucepan and add the garlic. After 5 minutes, pour the plum tomatoes through your hands and into the saucepan, breaking them up as you go. Add the boiling water and 1 tin of butter beans. Bring to the boil, then remove from the heat.

4 Wipe the chorizo saucepan clean with a paper towel then transfer 1 tbsp of liquid from the stew pot to the pan, along with 1 tbsp of water. Set aside. Cover the stew with a tight lid and place in the oven for 2 hours, or until the pork belly is soft and rendered.

5 Ten minutes before the end of the cooking time, add the second tin of butter beans to the reserved liquid in the small saucepan. Heat through on low with a splash of olive oil. Crush the beans to a coarse paste with a fork, spoon straight into bowls and top with ladles of stew and chopped fresh parsley.

Creamy Pan Fried Pork with Apple and Sage (Schwartz)

September 26, 2012

Creamy Pan-fried Pork with Apple and Sage (Schwartz)

June 2, 2012

1 pack Schwartz Herbs & Spices for Creamy Pan-fried Pork with Apple & Sage

2 tbs plain flour

½ tsp salt

½ tsp black pepper

4 pork loin steaks

1 tbs oil

1 red onion, thickly sliced

100g (4oz) mushrooms, sliced

1 eating apple, cored and cut into wedges

150ml (¼ pint) apple cider or juice

200ml (7fl oz) crème fraîche

Schwartz Sea Salt and Black Pepper to season

DIRECTIONS

1. Combine the flour with the Paprika (1 tsp), salt and pepper in a bowl. Add the pork and coat in the seasoned flour.

2. Heat the oil in a large frying pan, add the pork and brown well for 2-3 minutes on each side. Remove from the pan and set aside.

3. Add the red onion, mushrooms and apples to the pan.  Fry for 3-4 minutes, until browned. Add the cider or juice, Garlic Granules (1 tsp), Sage (1 tsp), Rosemary (½ tsp), Thyme (1 tsp), Oregano (1 tsp) and crème fraîche and stir gently.

4. Return the pork to the pan, bring to a simmer and cook for around 10 minutes until the pork is cooked through. Delicious served with new potatoes and broccoli.