This month’s recipes have been kindly contributed by the Ulster Pork & Bacon Forum. Hope you enjoy making these tasty dishes! Over the next few months we will have some more great recipes for you to try from more of the food bodies responsible for promoting Northern Ireland produce.
Pork and Bacon Breakfast Kebab with Toasted Soda and Five-minute Chutney
Serves: 2
Ingredients
- 100g pork fillet
- 4 rashers streaky bacon
- 2 pork sausages
- 40g black pudding
- 4 button mushrooms
- soda bread & butter
(%(caps)FOR THE CHUTNEY%)
- 50g chopped peppers
- 1 clove crushed garlic
- 1/2 onion finely chopped
- 1 tsp tomato puree
- 1/2 tsp demerara sugar
- 10g finely chopped leek
- 20g diced apple
- 1 dash Worcestershire sauce
- 3 drops of tabasco (optional)
- 1 tbsp water
- Pinch of nutmeg
Method
- First make the chutney. Put all the ingredients into a pan, bring to the boil and simmer for five minutes. Keep warm.
- For the kebabs, cut the pork fillet into 3cm cubes and the sausages into four. Tightly roll up the streaky bacon and place each rasher on a cocktail stick. Cut the black pudding into slices. Fry all these separately until cooked through and golden brown, season all and set aside. Sauté the mushrooms in the bacon fat and season well.
- Place a piece of fillet, sausage, black pudding, rolled bacon and mushroom alternately on each kebab skewer. Flash the kebab under a hot grill for a few seconds to warm.
- Serve with the toasted soda spread with a generous knob of butter, the chutney and a sprig of parsley.
Individual Sausage Pizza With Tomato And Artichoke-heart
(%(caps)MAKES SIX INDIVIDUAL PIZZAS%)
Ingredients
- 6 × 150g dough balls
- 500g spicy pork sausages
- 1 onion (finely chopped)
- 1 large garlic clove (crushed)
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 250g tin of plum tomatoes (drained, chopped finely and drained again)
- 12 marinated artichoke hearts (drained, rinsed, dried)
- 30g mozzarella (grated)
- 15g parmesan (grated)
- salt & ground black pepper
- 6 sprigs of basil
Method
- Pre-heat the oven to 475°F / 250°C / gas mark 9. Pan fry the sausages until golden brown.
- Transfer to a bowl, leaving a little of the fat and the juices in the pan. Leave the sausages to cool then slice into thin discs. Heat the same pan over a low heat.
- Add the onion, garlic, oregano, basil, salt and pepper and cook until the onion is soft. Transfer the onion mixture to the bowl with the sausages and mix together.
- Roll out each dough ball into 7-inch rounds. Put the pizza bases onto a lightly oiled baking sheet and top evenly with the tomatoes, sausage mixture, artichoke hearts and the two cheeses. Sprinkle with salt and pepper to taste.
- Bake in the pre-heated oven for 10 to 12 minutes or until the crusts are golden brown. Remove to a chopping board, garnish with the fresh basil, slice and eat! Serve with a glass of fresh milk.
Pork Sausage and Bacon Frittata with Sauté Potatoes and Crème Fraiche
Serves: 2
Ingredients
- 4 eggs – beaten
- 1 tbsp water
- Salt and black pepper
FOR THE SAUSAGE FILLING
- 1 tsp olive oil
- 4 pork sausages
- 50g streaky bacon
- 1 onion – finely chopped
- 1 tsp mixed herbs
FOR THE SAUTÉ POTATOES
- 200g sliced potatoes (par boiled)
- 35g butter & 10ml oil
FOR THE SCALLION CRÈME FRAICHE
- 50g crème fraiche
- 1 tbsp scallions – chopped
- Lemon juice & chopped
- parsley to taste
Method
- Beat the eggs, water, salt and black pepper in a mixing bowl. Heat a teaspoon of oil in a small frying pan over a moderately high heat and pour in the egg mixture.
- Cook until the bottom is set. Then using a wooden spoon, move the cooked mixture into the centre and allow the uncooked mixture to flow into the bottom and sides of the pan. When cooked, the frittata should be just coloured on the base.
- For the filling, fry all the ingredients together then spoon down the centre of the frittata (retain some of the mixture for a garnish). Fold the frittata into a crescent shape, then tilt the pan and carefully turn out onto a large plate and keep warm.
- Now make the potatoes by frying them till golden brown. Finally, mix up the scallion crème fraiche ingredients in a bowl.
- Garnish the frittata with the remaining sausage and bacon mix, potatoes and crème fraiche.
Pork Sausage Meatballs with Creamy Wild Mushrooms and Buttered Spaghetti
Serves: 2
Ingredients
- 600g pork sausage meat
- 100g onion – diced
- 30g white breadcrumbs
- 1 clove garlic – minced
- 1 tsp of English mustard
- 1 dash of Worcester sauce
- 1 egg to bind
- Seasoned plain flour
FOR THE WILD MUSHROOM RAGOUT
Ingredients
- 15g wild mushrooms -finely
- chopped
- 150g button mushrooms
- 20g shallots – chopped
- 10g butter
- 125ml pork or veg stock
- 1 shot Brandy
- 250ml whipping cream
- Chopped parsley
Method
- First make the meatballs by mixing all the ingredients together in a large bowl. Knead well, then roll into 4cm diameter balls and roll in seasoned flour.
- Shallow fry the meatballs in hot vegetable oil until golden brown. Place the Meatballs on a roasting tray and cook in a moderate oven for approx 20 minutes until cooked through.
- For the wild mushroom ragout, fry the shallots in the butter until soft. Add both kinds of mushroom and flame with brandy. Add the pork stock and reduce by half. Then add the cream and boil vigorously until it thickens.
- Finally, cook 100g of spaghetti per person and toss with butter. Serve the meatballs with the ragout on the side with the buttery spaghetti. Finish with a shaving or two of parmesan cheese and a sprinkling of parsley.
Ulster Pork and Herb Sausage Pizza with Sun-dried Tomato and Chilli
Serves: 4
Ingredients
- 1 pizza base per person
- 500g pork and herb sausages
- 1 onion – finely chopped
- 1 clove garlic – crushed
- 1 red chilli pepper
- 15g sun-dried tomatoes
- 1/2 red pepper – chopped
- 250g plum tomatoes (drained, chopped finely then drained again)
- 30g grated mozzarella
- Parmesan cheese
- Salt and black pepper
- 1 sprig of basil
Method
- Pre-heat the oven to 230°C, Gas Mark 8.
- In a pan, cook the sausages over moderate heat, stirring, until they are cooked through. Transfer to a bowl and leave to cool. Keep a little of the fat and juices in the pan.
- Add the onion, garlic, red pepper, chilli, drained and sun-dried tomatoes to the pan. Cook over a moderately low heat, stirring until the onion is soft.
- To assemble, place the pizza base on a baking sheet that has been lightly floured. Top the bases evenly with the tomato mixture and the sausages. Sprinkle with grated mozzerella and salt and pepper and bake in the oven.
- Bake for 10 to 12 minutes, or until the crusts are golden brown.
- Garnish with shavings of parmesan and a sprig of basil.
