You are here: Home / Archives for Recipes / Pork Recipes

Pork Valentine au Poivre

valentineporkaupoivre Pork Valentine au Poivre

Ingredients

  • 2 heart shaped pork steaks
  • 50g chopped shallots
  • 2 tablespoons whole black peppercorns
  • 1/2 tablespoon salt
  • 2 tablespoons oil
  • 1 tablespoon dijon mustard
  • 3 tablespoons brandy
  • 300ml single cream

Method

  1. Using a pestle and mortar crush the peppercorns and coriander seeds separately . Crush until cracked only but don’t allow to become powder. Season the pork steaks to taste with the salt and coat in the crushed spices.
  2. Heat the oil in a frying pan until hot and cook the pork steaks for 3-4 minutes on each side. Then take out of the pan and set to one side to rest.
  3. Using the same pan,  add the chopped shallots and cook over a moderate heat until soft for about two minutes.
  4. Add the brandy and the mustard.
  5. Finally, pour in the cream and bring to the boil, reducing then to a simmer and seasoning to taste.
  6. Return the steaks back into the pan for around a  minute to just warm through. Remove the steaks and heat the sauce  quickly on a high heat for about thirty seconds.
  7. Serve the steaks on a plate with the sauce poured over together with any vegetables of the season.

Recipe taken from a concept by Cookitsimply.com

Cumberland Sausage Casserole

    One from the master here, Jamie Oliver. A simple wholesome casserole that’s very easy to prepare and really hits the spot. A great main course that serves four.

    cumberland sausage casserole Cumberland Sausage Casserole

Ingredients

6, nice and thick Cumberland Sausages
For frying use some Olive Oil
5 or so sprigs of Rosemary
Glass of Red Wine (large)
Salt and freshly cracked black pepper
10 banana shallots, whole and peeled
2 x 400g tins of Cannellini beans
2 peeled & sliced garlic cloves
2 handfulls breadcrumbs (large)
4 dried chillies (small and crumbled)
Serve with some crusty bread

Cooking Method:

Using a non stick pan, put in the sausages with a small amount of oil, add the shallots, some sprigs of Rosemary (2 or 3) and a few pinches of salt and pepper. Using a medium heat, toss the ingredients gently and cook for about twenty minutes, moving them all round to brown evenly. Then, gently pour in the wine until nearly gone, then add the Cannellini beans and tomatoes, first bringing them to the boil and then simmering for 20 minutes.

Using a good baking dish, spoon in the casserole and place in a pre-heated oven of 180 degrees centigrade or Gas mark 4. Whilst that’s cooking, heat a large pan on medium heat and add a splash of the oil. Put in the garlic, the chilli, the chopped leaves of what’s left of the Rosemary, add the bread crumbs – Stir frying until golden brown. Remove the casserole from the oven, sprinkle the bread crumbs over the top and pop back in the oven for twenty minutes.

Serve the casserole with crusty bread and a good red wine.

Recipe is taken from Vol 1 Jamie magazine