18 exclusive pork recipes created for Robertsons Fine Foods by top Chefs Willie Pike MBE and Norman Robertson MBE
Daube of Pork with Dried Apricots and Cinnamon Sauce
(Serves 4)
Ingredients
20ml Vegetable Oil
1kg boned lean pork shoulder, trimmed and cut into 4 x approx 8cm squares or chunks
12 whole dried apricots
250ml orange juice
250ml chicken or Bouillon Cube or powder
2 Whole Star Anise
1 Cinnamon Stick
Sauce
Soy sauce to taste
sugar, to taste
Cornflour to thicken
Method
- Heat a dash of sunflower oil in a heavy-based frying pan and fry the pork pieces until dark brown in colour on all sides.
- Place in a suitable sized pan.
- Add the Chicken stock and orange juice and bring to the boil.
- Remove any scum that rises to the surface and add the star anise cinnamon and sweet chilli sauce.
- Check seasoning with soy sauce and place in an oven at 180C/gas 4.
- Cover the casserole with a lid (or foil) and put into the oven to cook for 2 hours.
- Check to ensure that the pork is cooked and gently remove from the pan.
- Strain sauce into a clean pan and remove any fat that has risen to the surface.
- Check seasoning and thicken with cornflour
- Plate the Daube with Suitable garnish and serve.
Penne Pasta with cooked ham, peas and mushrooms in a cream and garlic sauce
4 Portions
Ingredients
200g Penne pasta
25g Butter
250g Button Mushrooms sliced
1 clove garlic crushed
Splash white wine
500ml double cream
250g frozen peas
250g diced cooked ham
30g freshly grated parmesan cheese
Chopped fresh Parsley
Method
- Cook the pasta in plenty of boiling salted water for approx 12-15minutes and cool under running cold water.(drain and set aside).
- Heat the butter in a pan and add the sliced mushrooms, cook gently until softened and add the garlic followed by a splash of white wine.
- Reduce the wine until evaporated and add the cream, bring to the boil and season with salt and mill pepper.
- Add the peas and cook gently for 2 minutes.
- Add the diced cooked ham and warm through.
- Re-heat the pasta and drain well add to the sauce and mix through with the grated fresh parmesan.
- Spoon into plates or suitable serving dish and sprinkle with chopped fresh parsley.
Fillet of Pork Cordon Bleu with Spicy Tomato and Apple Relish
4 Portions
Ingredients
1 whole pork Fillet approx 600g
4 thin Sliced Ayrshire Gammon
4 slices or 100gms grated Gruyere cheese or Cheese of your choice
100g plain flour
2 Eggs beaten
Fresh White Breadcrumbs
Sauce
Spicy Tomato and Apple Relish
20g Butter
100g diced onion
1 clove garlic, crushed
Pinch ground mixed spice
100g Granny Smith apple, peeled and diced
30ml white wine vinegar
15g demerara sugar
15g tomato puree
200g peeled chopped plum tomatoes
Worcestershire sauce to taste
Tabasco to taste
Salt and pepper
Method
- To prepare the relish melt the butter and add the onion and garlic, cook until softened and add the mixed spice followed by the apple.
- Add the vinegar and sugar and tomato puree and bring to the boil.
- Slowly cook and allow to reduce by half, add the chopped tomatoes season with salt and pepper, Worcestershire sauce and a dash of Tabasco.
- Cook the relish to a thick consistency then remove from the heat.
- Trim pork fillet of any fat and remove the silver sinew with a sharp knife.
- Cut the pork fillet into 8 even size pieces and lay each between cling film or plastic bag and beat out to 3mm thick using a cutlet bat or heavy pan and set aside.
- Lay 4 of the pork escalopes on a chopping board and place sliced gammon and grated cheese on top followed by another slice of gammon.
- Lay on the second pork escalope to completely envelope, neat parcel.
- Pass the parcels through the seasoned flour egg wash and fresh breadcrumbs.
- Deep fry the parcels to seal and lightly colour and transfer to a tray and finish cooking in a moderate oven at 180oC
- Serve the cordon bleu with a spoonful of the Tomato and apple relish.
Fricassee of Pork with Baby Onions and Button Mushrooms
4 Portions
Ingredients
600g Pork shoulder cut into neat dice approx 10mm
200g carrots, peeled and cut into chunks
1 onion, skinned and cut into quarters
Small bunch fresh thyme
600ml chicken stock or cube with water
salt and freshly ground pepper
30g butter
30g plain flour
120ml single cream
Garnish
50g butter
120g button onions
120g small button mushrooms
Pinch freshly chopped parsley
Method
- Cover the meat with cold water and bring to the boil. Strain through a colander and rinse under a cold tap to remove all scum.
- Place the meat in a clean pan and cover with the chicken stock, add the carrots to the pan along with the onion and thyme.
- Bring slowly to the boil, cover and simmer gently for about 90 minutes until the pork is quite tender.
- Strain off the cooking liquid, and reserve place the pork in a dish and cover, discard the herbs and vegetables.
- Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring.
- Remove from the heat and gradually stir in the strained cooking liquid and season well. Return to the heat and bring to the boil, stirring all the time. Simmer the sauce gently for 5 minutes and check the consistency.
- Prepare the garnish by cooking the onions in butter until golden, add the mushrooms (add a little stock to prevent burning).
- Strain the sauce and add the cream, correct the seasoning and consistency and add the cooked pork.
- Spoon pork into suitable dish and add garnish, finish with chopped fresh parsley.
Barbecued Pork Ribs with Sweet and Spicy Glaze
Ideal for the Barbecue
4 Barbecue size portions
In order to obtain the most succulent ribs I prefer to cook them the previous day
Ingredients
2 sides Pork Ribs
Seasoned Chicken Stock or Stock cube
2 Sticks Lemongrass (Roughly Chopped)
2 Halved Chillies
Glaze
250ml Tomato Ketchup
150ml HP Brown Sauce
50ml Sweet Chilli Sauce
30ml Cider or white wine vinegar
30ml Worcester Sauce
Method
- Wash the Pork ribs and place in a suitable pan.( the ribs can be cut into 2 or 4 equal size pieces).
- Add the hot stock or cube with water and bring to the boil, remove any scum and allow to simmer gently (at this stage the lemon grass and chillies can be added to the liquid).
- Allow to simmer very gently for approximately 2 hours until cooked.
- Allow to cool in the liquid.
- When cold remove from the liquid and pat dry.
- Combine all the ingredients for the glaze and coat the ribs.
- Cook on the barbecue or place on a tray and bake through the oven approx 20 minutes.
- Remember to allow to cool a little before tucking in ENJOY!!!
Hot Eggy Bread Sandwich with Mature Cheddar, Ayrshire Gammon and Black pudding
4 Portions
Ingredients
12 slices white bread
200gms black pudding
100gms Ayrshire gammon
100gms Grated mature cheddar cheese
4 x whole eggs beaten with a little salt and mill pepper
50mls vegetable oil
Method
- Cut the black pudding into 8 x 2mm thick slices.
- Grate the cheese and dice the sliced gammon, combine these together.
- Lay out the bread slices and cut into 90mm rounds.
- Take 4 of the rounds and cut a hole in the centre of the rounds 60mm the same diameter of the black pudding slices.
- Lay 4 of the complete circles on a board and lay the hollow circles on top ,
- Lay the sliced black pudding into the bread and top with the ham and cheese mixture, finish with the other slice of the black pudding ( the two layers of black pudding centred with the cheese should be of similar thickness of the slice of bread).
- Place the remaining bread circles on top.
- Whisk the seasoned whole egg mixture together and place in a shallow tray.
- Carefully pas the bread sandwiches through the egg mixture turning to completely coat.
- Heat a pan with the vegetable oil and place in the eggy sandwiches, allow to cook on one side and carefully turn over,
- Place the pan in the oven at 180oC and bake for further 8 to 10 minutes.
- Serve on a suitable plate with seasonal side salad.
Slow Cooked Cushion of Pork in Cider with maple and black pepper glazed apples
(Serves 4)
Ingredients
20ml Vegetable oil
1kg boned lean cushion of pork (Topside or Flank)
250ml Cider
250ml chicken or Bouillon Cube or powder
1 whole Cinnamon Stick
Cornflour to thicken
Maple and black pepper glazed apples
2 Granny Smith Apples
30g Butter
50ml Maple Syrup
Juice of half a lemon
teaspoon of coursely ground black pepper
Method
- Heat a dash of sunflower oil in a heavy-based frying pan and fry the pork cushion until browned all over.
- Place in a suitable sized pan.
- Add the Chicken stock and Cider and bring to the boil.
- Remove any scum that rises to the surface and add the cinnamon.
- Cover the casserole with a lid (or foil) and put into the oven to cook for 2 hours.
- Check to ensure that the pork is cooked and gently remove from the pan.
- Strain sauce into a clean pan and remove any fat that has risen to the surface.
- Reduce the stock and check the seasoning.
- Thicken with cornflour diluted in a little water.
- Using a corer remove the centre core from the apples and cut into approx 5mm thick slices.
- Heat the butter in a frying pan and add the apple rings, allow to color slightly on both sides and sprinkle with the cracked black pepper.
- Spoon in the maple syrup and bring to the boil, add the lemon juice and remove from the heat.
- Plate the cushion, garnish with the maple and black pepper glazed apples and spoon around the cider sauce.
Pork Biryani
Serves 4
Ingredients
300g basmati rice
25g butter
1 large onion sliced
1 bay leaf
1 cinnamon stick
1 tspn ground turmeric
30g pataks balti paste
80g sultanas
850ml chicken stock or cube
400g leftover cooked roast pork cut into neat pieces
chopped coriander
30g toasted flaked almonds
Method
- Soak the rice in warm water, then wash in cold until the water runs clear.
- Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices until the onions have softened.
- Sprinkle in the turmeric followed by the curry paste and the hot chicken stock.
- Stir the rice into the pan with the sultanas and diced cooked pork and stir back to the boil.
- Cover with a tight fitting lid and lower the heat to a gentle simmer and allow to cook for 5 mins.
- Turn off the heat and let sit for 10 mins.
- Remove the lid and stir through half the coriander.
- To serve, scatter over the rest of the coriander and the almonds.
Tagliatelle with Ayrshire Bacon and mixed peppers with a tomato and basil sauce
5 Portions
Ingredients
250g Tagliatelle
Tomato sauce
250ml water
20g chicken bouillon Cube
30g tomato puree
50g tomato ketchup
25g sweet chilli sauce
250g tinned chopped tomatoes
20g vegetable oil
20g plain flour
Basil stalks (leaves for through the finished sauce)
salt & pepper
Garnish 25g vegetable oil 200g Ayrshire Bacon
75g green bell pepper (cut into strips)
75g red bell pepper (cut into strips)
1 clove garlic crushed
Splash white wine
200g ripe cherry tomatoes halved
20g shredded basil leaves
40g freshly grated parmesan cheese
Chopped fresh Parsley
Salt and mill Pepper
Method
- Prepare the sauce Set a Pan on the heat with the water and bring to the boil and add the bouillon.
- Whisk in the Tomato Paste and Ketchup followed by the Chopped tinned tomatoes and basil stalks and allow to simmer gently for 5 minutes.
- Mix together the oil and flour until smooth.
- Pour into the liquid and whisk continuously until re- boils and thickens.
- Blend with a hand blender and season, pass through course sieve and keep covered.
- Cook the pasta in plenty of boiling salted water for approx 10-12 minutes and cool under running cold water (drain and set aside).
- Heat the oil in the pan and add the diced Ayrshire bacon and cook further 2 minutes.
- Add the strips of peppers along with the garlic and continue to cook till softened.
- Add a splash of white wine and reduce the wine until evaporated and add the tomato sauce, bring to the boil and add cherry tomato halves, the shredded basil leaves and correct seasoning with salt and mill pepper.
- Re-heat the pasta and drain well add to the sauce and mix through with the grated fresh parmesan.
- Spoon into plates or suitable serving dish and sprinkle with chopped fresh parsley.
Smoked Luxury Loin of Pork served with Chilli Pineapple and Lemongrass Sauce
(4 portions)
Ingredients
1 x 600/700gm piece of the Smoked luxury Pork Loin.
Chilli Pineapple and Lemongrass Sauce
150g Caster Sugar
50ml Cider or white wine vinegar
1 Chilli (Halved)
2 sticks roughly Chopped Lemongrass
30g Sliced Fresh Ginger
Soy Sauce
60ml Tomato ketchup
½ Fresh Pineapple, peeled, cored and cut into neat chunks
Juice of 1 Lime
Chopped Fresh Coriander
Method
- Place the Luxury Loin into a pan of cold water still in the sealed plastic wrapper and bring to the boil.
- Turn down the heat to a gentle simmer and allow to cook for 1hour and 30 minutes.
- For the sauce make a dry caramel with the sugar and add the vinegar.
- Add the Chillies / Lemongrass and Ginger and bring through the boil stirring to dissolve the caramel.
- Add the tomato ketchup and season with the Soy sauce.
- Allow to simmer gently for 10 minutes and correct seasoning.
- Allow to cool and further infuse.
- Pass through strainer.
- Bring back to the boil and add the chopped pineapple
- To finish add a little lime juice and chopped coriander.
- Remove the Luxury loin from the water and allow to rest for 10 minutes.
- Cut open the bag and drain off the liquid.
- Cut into neat slices and arrange on a suitable dish.
- Spoon over the Sauce and serve.
Escalope of Pork with Apple and Celeriac relish and cider cream sauce
4 Portions
Ingredients 1 whole pork Fillet approx 600gms
100gms plain flour
1 Egg beaten
5g Fresh chopped tarragon leaves
Celeriac Relish
200g Celeriac peeled
2 x Granny smith apples
25g butter
100ml Apple Juice
Teaspoon Wholegrain Mustard
Chopped Parsley
Salt & pepper
Cider Sauce
100 mls Cider
300mls Double cream
Chicken cube
Chopped fresh Parsley
Salt and mill Pepper
Method
- Trim pork fillet of any fat and remove the silver sinew with a sharp knife.
- Cut the pork fillet into 8 even size pieces and lay each between cling film or plastic bag and beat out to 3mm thick using a cutlet bat or heavy pan and set aside.
- Using a mandolin or the largest side of the grater cut the celeriac into thin strips.
- Peel the apples and cut into 4, lay on side and cut away core finely dice the apple into neat size pieces.
- Melt the butter in a suitable pan and add the celeriac, cook gently for a few minutes and add the apple juice and bring to the boil, add the apples and the mustard and cook down till most of the apple juice has evaporated season with a little pepper and set aside.
- Prepare the cider sauce by placing the cider in a pan and reduce till almost disappeared and add the cream, re-boil and season with a little chicken cube, check the seasoning and finish with a little chopped parsley.
- Whisk the whole egg with the tarragon and a little salt, pass the escalopes through the flour and pass through the egg and directly into a pan with a little oil.
- Turn after a minute or so and allow to cook through
- To finish place a spoonful of the celeriac relish in the centre of the plate or dish and top with the escalope’s, surround with a little sauce and serve.
Grilled Banana wrapped in Ayrshire Bacon with lightly Curried Mayonnaise
This is a fantastic tasty but simple way to impress your friends with saltiness of the ayrshire bacon and natural sweetness of the banana dipped into the curried mayo they wont last long!!!
(10 pieces)
Ingredients
2 firm but ripe Bananas
5 Slices Ayrshire bacon
10mls Vegetable oil
Curried Mayonnaise
200g Mayonnaise
30g Mango Chutney
20g Curry Paste (Patakas)
Method
- Peel and cut the banana into 5 or 6 pieces.
- Cut the sliced bacon in half lengthwise.
- Wrap around the Banana and Place on a lightly oiled tray join down.
- Lightly grill to cook the bacon or bake in a hot oven.
- Combine all three ingredients to make the curried mayonnaise, use your own initiative to balance the three ingredients adding enough curry paste to suit your palate.
- Finish with a buffet skewer or cocktail stick.
- Place Curried mayonnaise in a suitable service dish and surround with the cooked bananas wrapped in bacon.
Pork olives filled with black pudding and served with a glazed button onions, mushrooms and Bacon lardons
5 portions
Ingredients
700g lean topside of pork
ltr veal jus or Cube
Stuffing
225g Robertsons black pudding
150g finely minced pork Shoulder
1 egg
25g Butter
250g finely chopped onions
1 clv garlic crushed to a paste
Pinch finely chopped fresh sage
Pinch finely chopped fresh thyme
Garnish
50g butter
100g button onions
100g Ayrshire Bacon neatly cut in strips
100g small button mushrooms
Pinch freshly chopped parsley
Method
- Prepare the stuffing by mixing the black pudding and minced pork shoulder with the salt and pepper then add the egg.
- Fry the onion, garlic in the butter until soft and add the herbs, allow to cool and mix with the black pudding mixture.
- Cut the meat into 10 thin slices and bat out thin using a cutlet bat between sheets of cling film if required.
- Divide the filling between the 10 slices of pork and roll up folding in the sides until you have formed a neat shape.Skewer with a cocktail stick or wrap tightly in cling film.
- Bring the jus/stock to the boil in a suitable pan and drop in the Pork olives, bring back to the boil and turn down to a gentle simmer.
- Cover dish with a lid or tin foil and cook in a moderate oven for 1 Ω hours or until the olives are cooked.
- Carefully remove the olives when cooked and strain the sauce into a clean pan bring to the boil and skim of any impurities add the olives back into the sauce and gently heat through.
- Prepare the garnish by cooking the onions in butter until golden, add the bacon and mushrooms ( add a little stock to prevent burning)
- Add the garnish to the olives with a sprinkle of freshly chopped parsley.
Fillet of pork Stroganoff
4 Portions
Ingredients
500g pork fillet cut into strips
25g vegetable oil
25g butter
100g fine diced onion or shallots
200g button mushrooms, sliced
1 measure brandy
500ml double cream
20g grainy mustard
Season with a little chicken bouillon
Salt and milled pepper
Method
- Saute the pork strips in a hot pan with the vegetable oil, remove and keep warm.
- Add the butter to the pan followed by the onions and sliced mushrooms, and cook until softened.
- Add the brandy (beware of flames), the mustard, the cream any
- any residual juices from the meat.
- Reduce to the desired consistency and season with a chicken bouillon
- Salt and milled pepper.
- Warm the pork strips back in the sauce and serve immediately.
Serve with Plain boiled or Braised Rice.
Sweet and Sour Pork
4 portions
Ingredients
400g cooked pork cut into cubes(bite size pieces)
Marinade 30ml soy sauce
30ml corn flour
30ml sweet sherry
Frying Batter
50g Plain flour
50g corn flour
½ teaspoon baking Powder
20g Sesame seeds
Pinch chilli Powder
1 small pinch of salt
enough water to make a batter
Sweet and Sour Sauce
200ml Juice from tinned pineapple
25g sliced fresh ginger
30ml vinegar
50g brown sugar
100g tomato ketchup
soy sauce
15gms sweet chilli sauce
cornflour to thicken
Garnish 1 clove garlic (finely chopped)
20ml vegetable oil
20ml sesame oil
50g green bell pepper (cut into pieces)
50g red bell pepper (cut into pieces)
50g baby corn cooked and halved
2 spring onions shredded
4 tinned pineapple rings (cut into neat pieces)
Method
- Mix the marinade ingredients together and add the diced cooked pork leave for around 15 to 20 minutes.
- Make the batter by adding the water to the remaining dry ingredients to desired consistency.
- Combine all the sweet and sour sauce ingredients together in a pan and bring to the boil, allow to simmer gently for 5 minutes to extract the flavor from the ginger, thicken with corn flour mixed with a little water, correct the seasoning with the soy sauce and strain, cover and keep warm.
- Heat up a wok and add both oils followed by the bell peppers and cook till softened, add the pineapple pieces and the corn followed by the sweet and sour sauce.
- Pass the marinated pork through the batter and straight into a fryer or pan with hot fat 350oC till crisp and lightly browned, remove onto absorbent kitchen towel.
- Add the crispy fried pork and the shredded spring onions to the sweet and sour sauce and serve immediately with steamed white rice.
Roast Rack of Pork with Apple Sauce and Roast Gravy
4 portions
Ingredients
1 Rack of pork with 4 cutlets approx 1 kilo
25mls vegetable oil
1 large onion peeled and sliced across 5mm thick
Salt and mill pepper
Apple Sauce
2 bramley cooking apples
25g Butter
25-50g sugar to sweeten
Gravy
Chicken stock or cube
Cornflour to thicken
Method
- Trim the bones on the rack and with a small sharp knife cut into the fat on the back to give neat criss cross.
- Heat the oil in a suitable sized pan and season the pork with salt place in pan fat side down and cook until the fat is crisp and golden.
- Remove the pork from the pan and add in the cut onion to act as a trivet and sit pork on top.
- Place in a moderate oven 180oC and cook for approx 50 minutes till cooked (core temperature at thickest point of 68oC).
- Remove pork from the pan and allow to rest for 10 minutes.
- Pour off any residual fat from the pan and place back on the stove (Hot Handle beware) add the chicken stock and boil through and simmer for 5 minutes to extract maximum flavour.
- Strain out the onions and thicken with cornflour diluted with a little water.
- The apple sauce is made by peeling, coring and cut into 8 pieces, melt the butter and add the apples and cook gently to soften and sweeten to suit, liquidise or pass though sieve.
- Cut the pork into individual cutlets and serve with a spoonful of apple sauce and roast gravy.
Savoury Pork and black pudding Burgers with Apple Relish
4 portions
Ingredients
450g minced pork shoulder
175g Robertsons black pudding
1 large onion finely chopped
1 clove garlic crushed to a paste
1 beaten egg
25g Butter
Pinch finely chopped fresh sage
Pinch freshly chopped parsley
25g fresh white breadcrumbs
Salt and mill pepper
Apple relish
25g butter
100g finely chopped onion
50ml Cider vinegar
50g Brown sugar
1 star Anise
½ Cinnamon Stick
3 bramley apples peeled, cored and diced
Method
- Prepare the burger by mixing the black pudding and minced pork shoulder with the salt and pepper then add the egg.
- Fry the onion, garlic in the butter until soft and add the herbs, allow to cool and mix with the black pudding mixture and add the fresh breadcrumbs.
- Divide into 4 equal portion and neatly shape.
- For the apple relish cook the onions until soft in the butter and add the vinegar and brown sugar.
- Add the star anise and cinnamon and the chopped apples.
- Cover with a lid or cartouche and cook very gently for 1 hour.
- Remove the lid and check flavour and consistency.
- Pan fry the burgers in a little vegetable oil on one side and turn over.
- Place the pan in the oven at 180oC to finish cooking.
- Place the cooked burger in a toasted sesame bun and top with the apple relish and serve with a seasonal side salad.
Pork, Mushroom and Tarragon Pie
4 Portions
Ingredients
600 gms Pork shoulder cut into neat dice approx 10mm
1 onion, skinned and cut into quarters
Teaspoon chopped tarragon leaves
500ml chicken stock or cube with water
salt and freshly ground pepper
40g butter
40g plain flour
100ml single cream
200g small button mushrooms
Pinch freshly chopped parsley
200g puff pastry
1 Beaten Egg (Eggwash)
Method
- Cover the meat with cold water and bring to the boil. Strain through a colander and rinse under a cold tap to remove all scum.
- Melt the butter in a pan, stir in the flour and cook gently for 1 minute.
- Remove from the heat and gradually stir in the boiling stock to thicken and season well.
- Place the meat in the sauce and add the finely chopped onions and chopped tarragon leaves.
- Bring slowly to the boil, cover and simmer gently for about 1 hour
- Add the mushrooms, re boil and cook for a further 30 minutes until the pork is tender.
- Add the cream and chopped parsley and re boil, check the consistency and place in a suitable ovenware dish and allow to cool.
- Pin out the puff pastry approx 3 mm thick and place on top of the cold pork and trim the edges.
- Brush the pastry with the beaten egg and mark with a sharp knife.
- Place dish on a tray and bake in a pre set oven at 200oC for approximately 25 minutes.
