Feeds:
Posts
Comments

Posts Tagged ‘pork’

Maple and Mustard Pork Chop with Champ Mash

Another meal using up things from the freezer – this time, a pork chop. I’d had the idea of pork chop with mustard mash but wanted to do something with the meat as I find that pork chops can be a bit tasteless sometimes.

Sticking with the mustard theme I found some maple syrup in the fridge and mixed about a tablespoon of that with a tsp of wholegrain mustard to make a simple sauce. After trimming the fat off the pork chop and bashing it a bit with a rolling pin to thin it out, I brushed half the sauce on top and then cooked it under a preheated grill until done, turning and basting with the remaining sauce halfway through.

Next up, the mash. There were some spring onions hiding in the depths of the fridge so I decided to make Irish champ. Champ is simply spring onions, mashed potato and butter, and is a tasty alternative to normal mash. The onions give a nice alternative flavour and texture to the silky smooth mashed potato. To make it, slice the onions, then soften them slowly in a pan with a big knob of butter for 5 or 6 minutes. After mashing the potatoes (with a bit more butter, some milk and plenty of salt and pepper), simply stir the softened onion through and serve.

There were a few things wrong with this dish. Firstly my timing meant that the pork was overcooked (it was on for over 15 minutes) so ended up a bit tougher than I’d have liked. Having said that, the mix of mustard and maple syrup was yummy so I’d try it again, perhaps cooking on the griddle or barbeque instead of under the grill. The mash tasted great but it didn’t seem to accompany the pork very well – I’m sure champ and pork are a good match but I think the maple syrup changed the flavours a bit. There was also a distinct lack of sauce so I poured over a couple of tablespoons of gravy which was good for soaking into the mash but it didn’t go too well with the sweet maple syrup!

This is the kind of thing that reminds me of some of the dishes from Masterchef – the components of the meal were great by themselves but didn’t quite work together.

Advertisements

Read Full Post »

Pork and Chorizo Burgers

Pork and Chorizo Burgers

Erika is out for the day so I had an opportunity to do something a bit different for dinner. I prefer to try new things on myself first as it costs half as much and inconveniences half as many people should it go wrong. Sadly, my plans for dinner this evening fell through when Robert Dyas was closed due to a power cut. I needed to buy a utensil, and without it I couldn’t have the meal I’d planned. So I needed to think of something else.

As Erika doesn’t eat beef, pork or lamb I thought I ought to be using one of the three and this made me remember something I saw yesterday. Last night I was browsing Eat Like a Girl, and saw a recipe Fresh Garlic, Chorizo and Pork burgers. It sounded fantastic and although I commented on the post saying that I’d like to add chilli, I thought it would be best to have them the first time as per the original recipe. Unfortunately I was still outside Robert Dyas and I didn’t want to come home just to open my laptop and find the post; thankfully the wonders of modern technology saved the day and I had it on my iPhone in a matter of seconds. Then it was off to the supermarket to pick up the ingredients.

I scaled the recipe to use 200g of pork mince and about 40g of chorizo, although I didn’t have any fresh garlic. Looking around the kitchen for an alternative, I spied some spring onions looking a bit lonely in the fridge so finely chopped two of them and added them instead.

10 minutes on the griddle later and the burgers were done. I served them in some toasted ciabatta alongside sliced tomatoes, cucumber, rocket and a few slices of mature cheddar cheese. I used ciabatta instead of the recommended pita because I knew I’d have some unused chorizo in the fridge. Ciabatta and chorizo go wonderfully together with a drizzle of olive oil and some peppery rocket – I’ll look forward to that for lunch next week.

As for the chilli, I’m happy I left it out: the burgers were delicious without it. To be honest I’m not sure that it’s necessary, what with the peppery rocket and paprika-spiked chorizo. I’d gladly eat this again tomorrow.

Read Full Post »

Sticky Ribs & Sweetcorn Salad

I’ve recently become a convert to pork ribs. I lay the blame quite squarely on Bodean’s, a restaurant which serves huge portions of smoked baby back ribs alongside fries and coleslaw. Their delicious food has made me want to try and cook them myself, and I based my attempt on a recipe which I clipped out of Olive magazine a few months ago.

The marinade for the ribs is a mixture of 1 tbsp dark soy, 1tbsp plum jam (although I used damson), 2tbsp sweet chilli sauce and 1tsp ground ginger. The recipe states to part-cook the ribs by themselves first, then pour over the marinade just before the end of cooking time. However I wanted them to absorb all the flavour so put the ribs and sauce in a food bag and put it in the fridge overnight.

This evening I preheated the oven to 200c, put the ribs in a roasting tin, covered with foil (this seems to stop them from drying out too much) then baked for 40 minutes, basting halfway through. I took the foil off and cooked for another 20 minutes to get the marinade to caramelise.

Sticky Ribs

I served the ribs with extra chilli sauce and corn salad, which despite looking great tasted too much of lime. Next time I’d rather use olive oil as the sharpness of the lime overpowered the rest of the salad. The ribs themselves were surprisingly tasty given how un-authentic the sauce was, although they weren’t quite of the standard of Bodean’s. I think that more research is needed next time around – thankfully it appears every American has their opinion on what makes perfect ribs so hopefully I can put that wealth of information to good use!

Read Full Post »