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Cambrian Organic Meat Recipes - Organic Pork Recipes
Pork & Coriander Meatballs
Four lamb chops (or leg steaks): marinate in three tablespoons of olive oil, juice of a lemon, black pepper and four garlic cloves, lightly crushed
175 g haricot beans (soaked overnight)
Six courgettes
12 cherry tomatoes
Bunch of basil
One small clove of garlic
One teaspoon of sea salt
Juice of half a lemon
Eight tablespoons of extra virgin olive oil
Black pepper
550g lean pork minced
1 tablespoon fresh coriander finely chopped
5 spring onions finely chopped
2 cloves garlic crushed
1 teaspoon soy sauce
salt and freshly ground pepper
Fresh tomato sauce
1 large onion finely chopped
1 tablespoon oil
10 tomatoes cut into quarters
pinch of sugar
150ml vegetable stock
1 teaspoon fresh thyme leaves
salt and pepper
To make the tomato sauce cook the onion in the oil for 3-4 minutes. Add the sugar, thyme and tomatoes and cook for a further 25 minutes. Liquidise then push through a sieve, add enough stock to achieve the required consistency and season with salt and pepper.
Mix the meat with spring onion, coriander, garlic, soy and season with salt and pepper. Shape into balls about the size of a golf ball. Fry in a little oil for about 10 minutes. Lift out with a draining spoon and tip into the tomato sauce. Reheat together, serve with fresh pasta and garnish with fresh coriander.
Roast pork with fennel seeds and sweet potato mash
There are two main joints of pork suitable for roasting, the leg or loin. The leg gives lean slices of meat and lots of crunchy crackling. The loin gives a very sweet and tender meat and plenty of crackling. Pork is wonderful roasted with onions, sage and apples. This recipe uses the flavour of fennel which is excellent with pork. In place of the traditional vegetables served with a roast, a sweet potato mash and steamed greens are used. This brings a perfect balance to the rich meat and gravy.
1 piece leg or loin (on the bone) weighing about 3.15kg/7lb
1 medium onion cut into 4
1 tbsp sea salt
2 tbsp fennel seeds
2 tbsp maple syrup
Gravy
275ml/10floz cider
275ml/10floz vegetable stock
1tbsp plain flour
Pre-heat the oven to it's highest setting. Make sure the pork skin is scored well, place the onion in a roasting tray and place the pork on top. Sprinkle the skin with salt, rub it in as much as possible. Place in the oven and roast for 25 minutes. Baste the meat and reduce the temperature to gas5/190c/375f, continue roasting for 35 minutes per pound. 15 minutes before the cooking time is complete, mix together the fennel and maple syrup and pour over the meat. Test the pork at the thickest part of the joint by inserting a skewer, the juices should run clear. Once cooked remove from the oven, place the pork on a warm plate and leave to rest for at least 30 minutes.
Skim off any excess fat from the meat juices, add the flour and mix to a paste. Place over a medium heat and gradually add the cider and stock. Bring to the boil and season to taste. Pour into a serving dish and serve.
For the sweet potato mash simply cook together equal quantities of sweet and ordinary potatoes. Drain well and mass together with Welsh butter, salt, pepper, crθme fraiche and a little nutmeg. Steam some seasonal greens and leek and serve with the pork, mash and gravy.
Also you may wish to serve roasted stuffed apples- mix together 225g/8oz good quality sausage meat, 1 tablespoon chopped sage, 1 teaspoon of thyme leaves, salt and black pepper. Partly hollow out 8 eating apples and fill with the stuffing. Roast in the oven for about 25 minutes gas5/190c/375f.
You may also like to add 1 tablespoon of mild mustard to the gravy, and two tablespoons of crθme fraiche.
Country pork pate with parsnip and beetroot chips
A robust coarse pate works well as a starter or a buffet dish. The unique flavour of the traditional smoked bacon adds a new dimension to the taste. The vegetable crisps are simply fun to make and different to eat.
Serves 6 - 8
500g minced organic pork
500g minced organic pork liver
500g streaky organic smoked bacon
4 bay leaves
6 fresh sage leaves or a teaspoon dried sage
4 tablespoons Liqueur Whisky
half a teaspoon seasoning pepper and Halen Mon
To serve
1 medium beetroot and parsnip finely sliced
spray on olive oil
Organic green salad leaves
Oil and vinegar dressing
Tomato and red pepper chutney
To cook a covered two pint lidded earthenware terrine or loaf tin to cook the pate, a shallow roasting tin and baking tray
Method
Combine the seasoned minced meats, chopped sage and whisky and. leave to marinade overnight.
Line the terrine or tin with the smoked bacon slices, reserve three for the top.
Spoon the mixture into the container and cover with the bacon top with bay leaves.
Finally cover tightly with foil or parchment paper and the lid
Place in the shallow tin in two inches of water and place in the oven to cook for an hour and a half at oven temp 300 F 150C Gas 4.
When cooked and cooled, place a weight on top of the pate and chill before serving
Spray the sliced beetroot and parsnips with oil and cook at the same oven temperature until crisp to the touch, cool and store immediately in an airtight container.
Turn out the chilled pate and slice, and serve with a tossed herb salad leaves and red and tomato pepper chutney or salsa dressing or grain mustard
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