Tag Archive | Pork

Pork and Fennel Burgers

Last week I watched Rory O’Connel’s new tv series ‘How To Cook Well’. He’s the co-founder of Ballymaloe cookery school.  I was mesmerised by his
Grilled Pork Burger with Fennel and Pistachios. They looked really unusal because of the mixture of flavours and textures he was using.

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I had to try them, so the night after the show aired, I did just that. They were amazing! I’d highly recommend making these burgers. I have a feeling they’ll be making an appearance at a barbecue this summer!

Ingredients:

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700g minced streaky or shoulder of pork
2 cloves of garlic, crushed
1-2 chillies, deseeded and finely chopped
2 tsp fennel seeds, roasted and ground
2 tblsp chopped coriander leaves
40g pistachio nuts, shells removed
Maldon sea salt and freshly ground black pepper

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Method:
Mix all of the above ingredients together. Fry a teaspoon of the mixture to check seasoning. Adjust as necessary.

Form the mixture into burgers, either 4 large or 8 small, and chill until ready to cook.

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Heat a heavy grill pan until quite hot and pop the burgers into it. Allow to become golden brown on one side before turning. Control the heat carefully and cook the burgers, turning occasionally until fully cooked through. This takes about 15 minutes and the burgers will feel firm to the touch.

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I served mine with sweet potato wedges.

Melissa xx

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Tasty Books #1 Maple Black Pepper Pork Chops

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Time and time again I sit in front of the fire with a cuppa and a good (cook) book. The original shelves in The Glen House are already full, so we recently added another bookcase!

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love and cupcakes wrote a piece last month confirming exactly what I thought, I’m not alone… So many of us have dozens, if not hundreds of cookery books on all sorts of related subjects.

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Yesterday, I accidentally bought another couple to the collection. For a fiver I added these lovely books; 500 Indian and 500 curry recipes… Mmmmmm!

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Leaving the curries aside (for now), I looked to Irish author Rachel Allen for a recipe for my dinner last night: maple black pepper pork chops

Ingredients:
4-6 tbsps olive oil
4 pork chops, each about 1.5cm thick
Salt and freshly ground black pepper
2 red onions, peeled and finely chopped
2 tbsps chopped thyme leaves 100ml cider vinegar
150ml maple syrup

Pour four tablespoons of olive oil into a large frying pan (preferably not a non-stick pan as a non-stick pan won’t catch the browned pieces of pork, which are essential for this sauce) over a medium heat.

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Season the pork chops all over with two teaspoons of salt and, when the oil is hot, add these to the pan. Cook for three to five minutes on each side, depending on how thick the chops are; they should be nicely browned on each side and cooked all the way through. Transfer from the pan on to a warmed plate, then cover with foil and place somewhere warm. If there isn’t much oil left in the pan, add the extra tablespoons, then tip in the onions and thyme leaves. Season with more salt, then stir-fry for about three minutes, or until the onions have softened but not browned. Pour in the vinegar and, using a wooden spoon, scrape off and stir in the browned bits from the bottom of the pan. Bring to a simmer and cook for a further two minutes, then stir in the maple syrup and one teaspoon of pepper. Bring to a simmer once again and cook for seven to 10 minutes, or until the sauce has reduced to a sticky glaze. Taste for seasoning, then pour the sauce over the pork chops.

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I served the chops with mashed sweet potato with some freshly grated nutmeg.

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Rachel’s Easy Meals is a great book (well used spot the pink post it notes),  and full of great recipes!

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Melissa xx