Recipe Gallery
Pigs in Parcels - The Recipe
Ingredients: - Serves 2
2 Gloucestershire Old Spot Loin Chops
450g (1lb) potatoes
1 medium onion
1 large cooking apple
15g (½ oz) butter
15ml (1 tbsp) oil
2 fresh bay leaves
Salt and pepper
2 foil squares to make parcels
Method:
Slice the onion, fry in the butter and oil for 10 minutes. Meanwhile cut the potatoes into bite size chunks, core, peel and slice the apple.
Add the potatoes, apples and bay leaves to the pan, season with salt and pepper and toss for 1-2 minutes. Remove from heat.
Share the mix between the 2 foil squares.
Fry the chops for 1 minute each side to seal. Add to the potatoes and apple mix in the foil. Gather up the foil loosely into sealed parcels.
Cook in the oven at 180°C for 40 minutes. Take care of steam when opening parcels.
Serve on their own or with seasonal vegetables.
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Pork Mince Rancho Pie
Submitted by Tina & Kevin
Ingredients: - Serves 3-4
450g (1lb) lean pork minced
1 onion, chopped
440g can mixed beans in Chilli sauce
60ml (4tbsp) tomato ketchup
15ml (1tbsp) mild Chilli sauce (or 1 x 5ml sp chilli powder)
Topping Ingredients:
675g (1½lb) potatoes, peeled and chopped
198g can sweetcorn, drained
30ml (2tbsp) milk (semi or skimmed)
25g (1oz) margarine
low-fat cheese, grated
15ml (1tbsp) parsley, chopped (optional)
Method:
Boil the potatoes until softened, drain and mash, adding the remaining topping ingredients.
In a large non-stick saucepan, dry fry the mince and onion until changed colour, about 4-6 minutes. Add the beans, ketchup and chilli sauce, bring to the boil and simmer for 3-5 minutes.
Put the mixture into an ovenproof dish, top with the potato and bake in a preheated oven for 20 minutes
Serve with vegetables.
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Pork Mince Apricot Curry
Submitted by Tina & Kevin
Ingredients: - Serves 3-4
450g (1lb) lean pork minced
1 onion, chopped
1 clove garlic, crushed
2 x 15ml tbsp medium curry paste
2 x 15ml tbsp tomato puree
300ml (½ pint) pork stock
75g (3oz) dried apricots, chopped
1 red pepper, seeded and cut into strips
Salt and black pepper
1 x 15ml tbsp fresh coriander, chopped
Method:
In a large non stick sauce pan, dry fry the mince until changed colour, about 4-6 minutes.
Add the onion and garlic and cook for 1-2 minutes. Add the remaining ingredients, except the red pepper and coriander. Bring to the boil, cover and simmer for 10 minutes. Half way through the cooking time add the red pepper and coriander.
Serve with rice, naan bread and mango chutney.
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