Sausage and Bean Casserole
Slice the onions and carrots. Heat the oil in a flameproof casserole. Add the sausages and fry until evenly browned, about 5 minutes. Remove from the casserole and… Read More »
Spiced Sausage and Potato
Twist the sausages to make short lengths. Place in a bowl with the oil, grated lemon rind and 60 ml (4 tbsp) juice, garlic and seasoning. Cover and… Read More »
French Style Sausages with Lentils
Skin the sausages and cut into large chunks. Heat the oil in a saucepan, preferably nonstick, and fry the sausage and garlic until golden, about 3-4 minutes. Meanwhile,… Read More »
Golden Grilled Pork Steaks
Trim the pork steaks and shape into rough rounds, securing each with a cocktail stick. Place in a non-metallic dish. Add the orange rind with the strained juice,… Read More »
Toad in the Hole
Heat the oil in a small roasting tin and add the sausages. Cook at 220°C (425°F) mark 7 for about 5 minutes until browned. Meanwhile, sift the flour… Read More »
Stir Fried Pork with Baby Corn
Trim the pork fillet and cut across into 5 mm ( 1/4 inch ) thick slices. Cut the carrots into sticks. Blanch the vegetables in boiling salted water… Read More »
Pork Fillet in Wine and Coriander
Trim the pork and cut into 1 cm ( 1/2 inch ) slices. Place the pork slices between two sheets of greaseproof paper and flatten with a mallet or… Read More »
Pork and Pasta Saute
Trim the pork and cut into strips, about 5 cm x 5 mm (2 x 1/4 inch), discarding any excess fat. Derind and chop the bacon. Finely slice… Read More »
Pork with Prunes
Place the prunes and wine in a bowl, cover and leave to marinate overnight. Dip the pork chops in seasoned flour to coat. Melt the butter in a… Read More »
Pork and Herb Bean Pot
Drain the beans. Trim the pork of any excess fat and cut into 4 cm (1 1/2 inch) pieces. Cut the rind and any excess fat from the streaky… Read More »
