Showing posts with label pork. Show all posts

French Canadian Tortiere

It was love at first bite!

My dear friend Cathy introduced me to this classic

Canadian Christmas dish a few years ago and I

have since adopted it into my traditions as well.

I lived in Canada as a little girl (Niagara Falls),

so it seemed a nice nod to those Canadian

Christmas memories from childhood.

We didn't make tortiere, but I can now!

Tortiere is a savory pork main dish pie.

It's traditionally served around holiday time,

particularly in Quebec on Christmas Eve.

It has complex flavors and fills your home with

the most wonderful aroma.

I needed to borrow the 1/4 t mace
from a tennis friend. It's a lot like
nutmeg, but I wanted to follow Cathy's
recipe exactly.

Just mash the cooked potatoes adding
nothing to them. They will go into

the cooked pork.

Simmer.

I made my own pie crust, but you can
buy ready-made and use that.

Once the meat mixture has cooled, add it
to the pie and cover the top with crust.

Cut in a vent. I have a tin of holiday shapes
that I get to use for just such an occasion.

Ready for the oven.

Time to make the mushroom gravy.
Saute seasoned mushrooms in a little butter.

Add your favorite brown gravy mix and add
a little extra water than instructed so that
it's not too thick. Use at least
2 packets...maybe 3 if you
are gravy lovers, (and who isn't?).

Out of the oven when golden.

Slice into 6-8 portions.

Serve with mushroom gravy,
scalloped potatoes (they bake along in the oven),
green salad, or vegetable.

Don't you just LOVE family traditions,

both old and new!

Here's Cathy's recipe. YUM!

French Canadian Tortiere
1-1/2 lb ground pork
1/2 C boiling water
1 can consomme soup
1 small onion, chopped
1 clove garlic, minced
1-1/2 t salt
1/4 t each: mace, sage, pepper
pinch ground cloves
3 medium potatoes, peeled, cubed, boiled, mashed

In a saucepan thoroughly combine all ingredients
except potatoes. Stir frequently over low heat,
cooking until pork looses it's pink color and the
liquid is reduced by half, about 45 minutes.
Boil and mash potatoes. Add to meat mixture and
let cool. Line a deep dish pie pan with crust. Fill
with the meat mixture and cover with top crust.
Seal edges and flute. Carve a Christmas tree or star
on top to vent. Bake at 450 for 10 minutes, then
reduce heat to 350 and continue baking for another
45 minutes. Cut into wedges to serve.
Serve with mushroom gravy and scalloped or
mashed potatoes, vegetable and/or salad.

You can use refrigerated pre-made crust or make your own.

Pie Crust

2-1/2 C flour

1/2 t salt

3/4 C shortening

4-5 T ice cold water

Combine the flour and salt in a food processor

Pulse to combine. Add the Crisco and pulse on/off

about 15-30 times, until blended.

With machine running, drizzle in

enough ice water just until it begins to

hold together. Divide dough in half, and

shape into flatted disks. Wrap in plastic,

chill at least 1 hour or up to 3 days or

frozen for up to 1 month.

Roll out on a floured surface.

Enough for a double crust pie or

two shells.

Enjoy!

Links: Rattlebridge Farm,

Between Naps on The Porch,

Coastal Charm, Dwellings,

Under The Table and Dreaming

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Pork Loin Stuffed with Chorizo & Caramelised Apples Served with Cider Fondant Potatoes, Glazed Carrots & Buttered Cabbage

This Sunday roast is full of flavour, every mouthful tantalises your taste buds. The apple and pork combination is enhanced with the chorizo to make this dish absolutely delicious!

Serves 4

Preparation time: 30 minutes

Cooking time: 2 hours (including resting time)

Ingredients

For the pork loin

1 pork loin (about 1.5kg), bone removed, skin scored

sea salt and freshly ground black pepper

1 tbsp butter

2 apples, peeled, cored, diced

100g/7oz cooking chorizo, chopped

1 medium onions, chopped

2 garlic cloves, minced into a paste with 1 tsp sea salt

2 heaped tsp fresh thyme leaves

2 tbsp extra virgin olive oil

1 onion, peeled and cut into wedges

For the cider fondant potatoes

6 medium floury potatoes, such as Maris Piper

25g butter

2 tbsp olive oil

2 garlic cloves, bashed

few sprigs thyme

300ml cider

300ml chicken stock

For the glazed carrots with thyme & garlic

600g small carrots, peeled

1 litre vegetable stock

1 thyme sprig

½ head of garlic (cut horizontally)

1 bay leaf

Olive oil, for cooking

Sea salt & freshly ground pepper

Few knobs of butter

1-2 tsp caster sugar

For the buttered cabbage

1 Savoy cabbage, finely sliced

Sea salt & freshly ground pepper

25g unsalted butter

For the gravy

200ml red wine

200ml chicken stock

1 tbsp cornflour

Sea salt & freshly ground pepper

Preparation method

1. Preheat the oven to 160°C/Gas Mark 3. Season the pork with sea salt and freshly ground black pepper and set aside.

2. In a large frying pan heat the butter and add the apple pieces. Cook without stirring for a few minutes until the apples start to caramelise. Toss and cook for a few minutes more until caramelised all over. Remove the apple from the pan and set aside.

3. Add the chorizo to the same pan and fry for 3-4 minutes. Now add the onion and gently fry with the chorizo until the onion is softened and the chorizo is nicely coloured. Add half the garlic and half the thyme, and cook for a further 30 seconds.

4. Spread this chorizo mixture onto the cut side of the pork(not the skin side), roll up and tie with string.

5. In the frying pan heat the olive oil and brown the pork on all sides. Smear the rest of the garlic and thyme into the crackling, seasoning it with salt and pepper. Place the wedges of onion into a roasting tin resting the pork on top and place in the oven and cook for about 1 hour 15 minutes-1 hour 30 minutes, basting the joint in its juices from time to time. Twenty minutes before the end of the cooking time, increase the heat to 210°C/Gas 6-7, to crisp the crackling. When the pork is cooked, remove the meat from the pan and rest in a warm place for 15-20 minutes, covered with foil.

6. For the cider fondant potatoes, peel potatoes and trim the two longer sides so potatoes lie flat on both sides. Heat butter and oil in a frying pan large enough to hold all of the potatoes. When the fat is hot, fry on both sides until dark golden, around 10-15 mins, then add garlic and thyme.

7. Pour in enough cider and stock to go halfway up the side of the potatoes. Simmer for 20 minutes, then turn and cook the other side for 20 minutes. Top up with cider and stock if the liquid evaporates. Transfer to oven for 10 minutes at 180°C/Gas Mark 4 once the pork is resting, until cooked through and most of the liquid has evaporated.

8. For the glazed carrots with thyme and garlic, place the carrots into a pan and pour over the stock. Add the thyme, garlic and bay leaf and parboil for 8 minutes. Leave the carrots to cool in the stock and then drain. Heat the oil in a pan and add the carrots and season well. Sauté for 2 minutes then add the butter and a sprinkling of sugar, cook for 3-4 minutes until tender and fully glazed.

9. For the buttered cabbage, blanch the cabbage in a large pan of salted water for 2 minutes. Drain, if not serving immediately refresh under cold running water. Drain well and just before serving, melt the butter in a large pan, add the cabbage and season well. Toss on a medium heat for 1-2 minutes until the cabbage is just tender.

10. For the gravy, spoon off any fat from the roasting tin then put it on the hob and stir in the red wine and let it reduce by half. Now add the stock bring to the boil and stir constantly. Remove from the heat and pass through a sieve into a pan. Place the pan on the hob and bring to a simmer. Mix the cornflour with 2 tbsp of cold water and mix in a bowl until smooth. Stir it into the gravy and simmer for 2 minutes until the gravy thickens. Season to taste and keep on a low heat until the pork has rested.

11. To serve, carve the pork into slices and serve on warm plates with the fondant potatoes, glazed carrots, buttered cabbage and gravy – enjoy!

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Pork Belly with Slow-Roasted Winter Vegetables and Apple and Sage sauce

A fuss-free delicious Sunday roast with crispy crackling, the pork is so succulent and meltingly tender! It is a perfect match for the winter vegetables and apple & sage sauce!

Serves 4

Preparation time: 10-15 minutes

Cooking time: 3 hours 30 minutes

Ingredients

1.2kg boned pork belly, rind scored
3 tsp sea salt flakes
1 tbsp white vinegar
2 Granny Smith apples, peeled, quartered & cored
Handful fresh sage leaves
1 onion, peeled & chopped
500ml alcoholic apple cider
4 small parsnips, peeled, trimmed & halved
1 bunch baby carrots, trimmed
3 desiree potatoes, each cut into 6 wedges
½ bunch fresh thyme sprigs
12 garlic cloves (unpeeled)
1½ tbsp olive oil
30g butter, melted
Sea salt & cracked black pepper
1 tbsp wholegrain mustard

Preparation method

1. Preheat oven to 160°C (140°C fan) Gas Mark 3. Rub scored rind of pork with vinegar and salt, massaging well. Place the apples, sage and onion into roasting dish and pour over cider. Place rack over apple mix and lay pork belly on top, skin side up. Roast for 3 hours.

2. After 1½ hours, spread parsnips, carrots, potatoes, thyme and garlic on baking tray, drizzle with olive oil and melted butter, season with salt and pepper to taste and toss well to combine. Place vegetables on lower rack of oven and cook with pork, tossing occasionally. (if the cider sauce is evaporating too much add some water).

3. After the 3 hours, increase temperature to 230°C (210°C fan) Gas Mark 8. Cook for a further 20 to 30 minutes until crackling is crispy and vegetables are golden.

4. Remove from oven and place the vegetables in a dish and keep warm. Rest the pork on a board for 15 minutes. Remove the rack and mash apples with mustard using fork so that it comes together but is still chunky. Pour sauce into jug. (If your crackling is not crispy enough pop it under a grill on full heat, this will only take 2-3 minutes so keep an eye on it).

5. To serve slice the pork into portions and serve with slow-roasted winter vegetables and apple sauce. Enjoy!

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Balsamic Grilled Pork Tenderloin

It's one of my favorite cuts of meat. There are so

many variations that give it completely different

flavors. It's easy, fast, and delicious. Here's one.

There are always two pork tenderloins in a package.

It will serve 6. Most of the time I grill both of them

for the two of us. This way, I have another dinner

for later in the week or sandwiches for lunch.

Leftovers also make a great filling for burritos.

Combine the marinade ingredients.

I had fresh rosemary and thyme on hand

so I added those. You can use dried if you like.

Coat the tenderloins well, cover and marinate if

you have the time. Several hours is good enough.

You could do this in the morning.

Grill over hot grill for about 15 minutes, turning a

few times until glazed. Do not overcook.

It will still be pink in the middle when you

take it off the grill. Cover lightly with foil to

keep warm and let rest for 10 minutes.

It will continue cooking as it rests.

Slice diagonally and dip each slice into the

juices to plate and serve.

Good served with mashed potatoes, green

vegetable or salad.

If you don't have a grill, you can roast them in a

very hot 450 oven for about 18-20 minutes.

Balsamic Grilled Pork Tenderloin

2 pork tenderloins

4 cloves garlic, minced

2T balsamic vinegar

2T olive oil

2t coarse salt

1/2t pepper

2 sprigs fresh rosemary

2 sprigs fresh thyme

Combine ingredients and rub all over pork. Marinate in refrigerator for several hours.

Bring tenderloins to room temp before grilling. Grill over hot grill about 15 minutes, turning 3 sides every 5 minutes. Remove to cutting board and let rest, slightly covered with foil for at least 10 minutes to let the juices redistribute into the meat. Slice diagonally and serve with a drizzle of the juices. Good with mashed potatoes and a fresh green vegetable: broccoli, sugar snap peas, asparagus, etc. or salad.

Enjoy!

also see: Pork Tenderloin en Croute'
Pork Tenderloin in a Golden Herb Crust
Pork Tenderloin Stir Fry with Linguini
in a Basil Cream Sauce

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Sesame Grilled Pork Chops

Pork is always a perfect dinner for Fall;
pork chops, roast loin, and ribs.

These pork chops are delicious on the grill.

I like to serve them with acorn squash

roasted with butter and brown sugar,

another Fall favorite.

They would also be good with; corn casserole,

scalloped potatoes, cheesy potato casserole,

deluxe macaroni and cheese, rice pilaf....

so many good choices.

Just add a green vegetable.

Marinate the chops for an hour

or cover and refrigerate for a longer time.

Then grill just until done, about 4-5 minutes

per side for 3/4" thick chops.

Keep the meat moist and juicy

by not overcooking.

This is also very good with strip steak.

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Sesame Marinade
for Grilled Pork Chops
(or also good on Strip Steak)

enough sauce for 4-6 chops/steaks
~~~~~~~~~~~

1 t pepper

1 T sugar

1 T minced garlic (or 1/2t powder)

2 T sesame oil

2 T Dijon mustard

3 T soy sauce
4 (3/4") thick loin pork chops
(or 4 strip steaks)

Combine the ingredients and coat both sides
of the meat. Cover with saran wrap and
refrigerate for at least 1 hour.

Grill on a preheated hot grill for about 4 minutes
on each side for thick chops. Do not overcook.
(about 3 minutes each side for steak)

or to desired doneness. Let rest for 5 minutes.

Season with salt to taste.

Enjoy!

Links: Stone Gable,
Designs By Gollum

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the BEST Five Spice Pork Spare Ribs

The BEST Five Spice Pork Spare Ribs

These have to be the BEST Spare Ribs I have tasted. They melt in your mouth...absolutely delicious!

Serves 4

Prep time: 30 minutes

Cooking time: 1 hour
Ingredients

For the spareribs

750g pork spareribs

600ml groundnut (peanut) oil

For the marinade

1 tbsp Shaoxing rice wine or dry sherry

1 tbsp light soy sauce

1 tbsp Chinese black rice vinegar or cider vinegar

2 tsp sesame oil

1 tbsp corn flour

For the sauce

2 tbsp finely chopped garlic

2 tsp five-spice powder

3 tbsp finely chopped spring onions

3 tbsp Chinese rock sugar or granulated sugar

3 tbsp Shaoxing rice wine or dry sherry

150ml/5 fl oz chicken stock

1½ tbsp light soy sauce

2 tbsp dried grated orange peel

85ml/3fl oz Chinese black rice vinegar or cider vinegar

Method

1. Mix the marinade ingredients together in a bowl and place the spareribs in the marinade for about 25 minutes at room temperature. Remove the spareribs from the marinade with a slotted spoon.

2. Heat the oil in a deep-fat fryer or large pan. When the oil is very hot and slightly smoking, slowly brown the marinated spareribs in several batches until they are brown. Drain each cooked batch on kitchen paper. (Leave the cooking oil to cool. Strain it through a filter if you want to re-use it when cooking pork.)

3. Put the sauce ingredients into a clean wok or frying pan.

4. Bring the sauce to the boil and then reduce the heat. Add the spareribs, cover and simmer gently for about 40 minutes, stirring occasionally.

5. Skim off any surface fat, turn onto a warm serving plate and serve at once.

Cooks Tips

v If necessary, add a little water to the sauce to prevent the spareribs from drying up.

For all your kitchen & cooking needs please visit http://www.recipe-shop.co.uk

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Pork Tenderloin Stir Fry with Linguini in a Basil Cream Sauce

A recipe I've had for years. It's a different way to cook pork tenderloin. Use what you have on hand. It's very flexible.

Gather ingredients and start cooking the pasta.

Slice the tenderloin into bit sized pieces.

Dry the meat well so that it will brown.

Saute in olive oil. Season with garlic salt and pepper.

Remove the pork and saute the snow peas and sliced mushrooms. Fresh or frozen pea pods will work. Sometimes my grocery store doesn't have either and I use fresh sugar snap beans. You can also use canned mushrooms, but I prefer fresh.

Season again with garlic salt and pepper.

Return the pork to the pan.

Add the half & half or milk, soy sauce, dried basil and nutmeg.

Add the cheese.

Stir until melted.

If using fresh basil, chiffonade the basil (roll the leaves and slicing into thin ribbons).

Add it now.

Add thew drained pasta and toss to heat through.

With the snow peas.

With the sugar snap peas...both good.

Pork Stir Fry with Linguini

in a Basil Cream Sauce

1 pork tenderloin (1-1/12 lbs)

8 oz linguini

1-2 T oil

1 6 oz pkg. frozen snow pods or 8 oz fresh pea pods or sugar snap beans

8 oz fresh mushrooms, sliced

garlic salt and pepper

1/2 C half&half or milk

2 T soy sauce

1 t dried basil or 2 T fresh (about 10 leaves)

1/8 t nutmeg

1/2 C shredded mozzarella cheese

Start the pasta

Cut the tenderloin in half lengthwise and then slice into bite-sized pieces.

Dry on paper towel lined plate.

Heat oil in a large skillet. Add the pork and season with garlic salt and pepper.

Brown quickly over MH heat then remove from the pan.

Add more oil if needed and saute the mushrooms and pea pods.

Seasoning again with the garlic salt and pepper.

Return the pork to the pan. Add cream, soy sauce, basil and nutmeg.

Add the cheese and stir until melted. Add the linguini and toss to combine.

Enjoy!

Links: Funky Junk

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Pork Tenderloin en Croute

This is an elegant, but easy dinner. I got this recipe from my daughter Kim. It's been a family favorite

for years. One tenderloin makes a special romantic dinner for two. Make two tenderloins to serve six for entertaining. It makes an elegant presentation.