Serve with buttered, baby potatoes and purple sprouting broccoli/broccolini.
You will also need a large frying pan/skillet with a lid for this recipe.
First, warm a plate in the oven.
Then trim any fat from the pork and slice into 2.5cm (1 inch) slices.
Peel and finely chop the onion.
Next, quarter, core, and slice the apples (do not peel).
Now heat the oil in a pan and then fry the pork slices over a medium–high heat for 2–3 minutes on each side until nicely browned. This will probably need to be done in two or more batches. Once the slices are brown, transfer them to the warmed plate and cover with foil.
Add the onions to the pan, reduce the heat and then gently cook for about 5 minutes to soften.
Stir in the flour until it soaks up all the juices in the pan and then gradually add the stock, stirring continuously, until the sauce is smooth.
Next stir in the mustards and the cream. Add the apples, thyme and seasoning. Return the pork to the pan along with any juices. Stir everything together, cover the pan, and then gently cook for about 5 minutes until the sauce has slightly thickened.
Wash and peel potatoes. Cut into even-sized pieces and put in a pan. Cover with cold water and add a good pinch of salt. Now cover the pan, bring the water to a boil and then simmer for 7 minutes. Drain and leave for a few minutes until they are cool enough to handle, then dice into 1 inch chunks.
Heat the oil in a large frying pan/skillet. Season the potatoes and add to pan/skillet. Toss to coat with the oil and then fry over a medium heat, turning frequently, until browned, crisp, and cooked through, about 15 minutes.
For the gammon
Meanwhile, preheat the grill/broiler.
Trim any rind off the gammon steaks and then grill/broil for 6–10 minutes, until the top is starting to brown. Turn the steaks and grill/broil on the other side for about 6 minutes. The gammon should now be slightly crispy.
Remove the gammon from the grill/broiler pan and lay a piece of foil over the rack. Put the steaks back on the rack and now place 1 pineapple ring on each gammon steak. Mix together the cheese, onion (if using), and pepper. Top the pineapple with the cheese and place back under a hot grill/broiler until the cheese starts to melt and brown slightly, about 5 minutes.
For the vegetables
Cut the tomatoes in half, put a teaspoon of butter on each cut half and season. Place on the foil along with the covered gammon steaks and grill/broil for 5 minutes.
Garnish each gammon steak with a sprig of parsley.
225g (8 oz) frozen French beans/whole beans (1¼ cups)
2 sheets medium egg noodles,140g (5 oz) (1¾ cups)
1 tbsp cornflour/cornstarch
2 tbsp soy sauce
300ml (10 fl oz) orange juice (1¼ cups, or juice of 3 medium oranges)
2 tbsp runny/liquid honey
3 spring/green onions
1 tbsp fresh coriander, chopped
You will also need a large frying pan/skillet or wok.
Prepare everything first as this dish does not take long to cook.
Slice the pork thinly into medallions. Peel and crush the garlic clove. Peel, wash, and cut the carrots into batons, 5cm (2 inch) lengths and 1.25cm (½ inch) thick. Cut the beans so they are about 5cm (2 inches) in length. Trim and thinly slice the onions.
Now everything is prepared, you are ready to start cooking.
Cook the noodles according to the directions on the packet and then drain.
Meanwhile heat the oil in the pan over a moderate heat, then add the pork and fry on both sides for about 2 minutes until they start to brown.
Add the garlic, ginger, carrots, and beans to the pan and fry for a further 4 minutes, stirring occasionally.
While the vegetables are cooking, mix together the cornflour/cornstarch in 1 tablespoon water. Stir in the soy sauce, orange juice and honey.
Once the vegetables have finished cooking, pour the sauce into the pan and stir until it starts to thicken, 1–2 minutes.
Stir through the drained noodles and spring/green onions. Then sprinkle the coriander over the top and serve.
For that time when you need something quick and simple to prepare, this British favourite fits the bill. A gammon steak, topped with a soft poached egg, and roasted baby potatoes instead of fries, makes for a very enjoyable meal.
Wash the potatoes, cut into 1 inch pieces and place in a large bowl. Add 4 tablespoons of olive oil, garlic cloves, and seasoning. Toss together to coat the potatoes.
Tip into a small roasting tin/pan and roast for 30 minutes until the potatoes are tender, turning a couple of times to make sure they brown evenly.
Preheat the grill/broiler.
Remove any rind from the gammon steaks, then brush with the remaining olive oil. Grill/broil for 3 minutes on each side until they are starting to brown and are crisping at the edges.
While cooking the gammon, also cook the eggs. Pour some boiling water into a non-stick frying pan/skillet to a depth of 2.5–3.75cm (1–1½ inches). Gently heat the water so that it produces just a trace of tiny bubbles over the base of the pan. Next stir the white wine vinegar into the water, which will prevent the whites from spreading as they cook.
Now, holding the cracked eggs as near as possible above the water, slip them gently into the water and cook for exactly 1 minute to let the eggs settle.
Cook for a further 3 minutes, occasionally basting the top of the eggs with the water.
Once the eggs are cooked, lift them out of the water with a flat slotted spoon, resting the spoon on a sheet of kitchen paper to absorb any water before slipping the egg off the spoon onto the top of a gammon steak.
1 x 400g tin (or ½ × 796 ml can) chopped/diced tomatoes
1 tbsp tomato purée/paste
1tsp chicken bouillon, or 1 × organic stock cube, mixed in 300ml (10 fl oz) (⅔ cup) boiling water
1 tsp sugar
200g (7 oz) spaghetti
½ a small Savoy cabbage, finely shredded (or other green leafed vegetable finely shredded*).
*Savoy cabbage in Canada can be very pale and so I prefer to use something like kale. The dark green colour works well with the spaghetti, although it does sound an unusual combination.
You will also need a large lidded frying pan/skillet.
In a large bowl mix together the pork, breadcrumbs, beaten egg, lemon zest, finely chopped onion, half the garlic and half the sage, a pinch of the crushed chillies, and plenty of seasoning. Once everything is well mixed in, shape into 30 meatballs. Then refrigerate for 30 minutes to firm up.
Heat half the oil in the frying pan/skillet and add the meatballs. Brown over a medium heat, shaking the pan occasionally to brown all sides. This may need to be done in two batches. Remove and set aside.
Now add the remaining oil to the pan, reduce the heat, and add the chopped onions. Cook gently for 5 minutes until they have softened. Then add the remaining garlic and sage and cook for a further minute. Stir in the tomatoes, tomato purée/paste, stock, sugar, a pinch of crushed chillies, and season. Bring to the boil, then turn down to a simmer for 5–10 minutes until the sauce has reduced a little.
Return the meatballs to the pan, then gently simmer, covered, for 30 minutes, turning them halfway through.
Meanwhile, cook the spaghetti in plenty of salted, boiling water, adding the cabbage or other green vegetable for the last 4 minutes of cooking. Drain.
Serve the spaghetti alongside the meatballs and sauce.
Pork cooked in a creamy soup and complemented by a selection of broccoli and cauliflower florets, with carrots for added colour. Using a soup is a great way to add flavour to a dish when you want a speedy supper.
450g (1 lb) pork fillet/tenderloin divided into 4 portions (slice across horizontally and then halve each piece)
1 tbsp olive oil
½ onion, sliced
10 fl oz can creamy vegetable condensed soup (asparagus or broccoli work well)
150g (5 fl oz) water (⅔ cup)
2 carrots, sliced
½ small cauliflower
½ small broccoli crown
You will also need a large frying pan/skillet
Heat the oil in the pan. Add the pork and onion, and sauté for 10 minutes over a medium-low heat, turning the pork half way through and turning the onions occasionally, until both are nicely browned. Remove from the pan and keep warm. Drain off any fat.
Add the soup and water to the pan and stir until combined, scraping off any crusty bits that have stuck to the bottom of the pan as you stir. Bring to just under the boil and then return the pork to the pan. Reduce the heat to low, cover, and cook for 15 minutes until the meat is cooked through, stirring the soup occasionally.
Meanwhile, break the cauliflower and broccoli into small florets and steam along with the carrots for 7–10 minutes, until just tender.
Top the pork with the onion slices and serve along with the vegetables.
Marinading time: at least 30 minutes, overnight if possible
Cooking time: 10 minutes hob, 30 minutes oven
450g (1 lb) pork fillet/tenderloin
2 tbsp olive oil
2 tbsp maple syrup
4 tsp wholegrain mustard
2 garlic cloves, crushed
salt and freshly ground black pepper
Vegetables to serve
roasted, diced potatoes and carrots
For the mustard pork
Mix together the maple syrup, mustard, garlic, oil, and seasoning. Pour into a shallow dish. Add the pork and turn to coat in the marinade. Cover the dish and refrigerate for at at least 30 minutes, overnight if possible.
Preheat the oven to 200°C (400°F) (gas 6).
Remove the pork from the fridge to bring it up to room temperature.
Meanwhile, parboil a few potatoes and carrots for 7 minutes. Drain and leave until cool enough to handle. Then dice and toss in a little olive oil. Tip into a small roasting tin/pan and roast for about 30 minutes until browning and crisp.
Transfer the pork to a second small roasting tin/pan and pour over the marinade. Cover with foil and roast in the oven for 15 minutes. Remove the foil and continue cooking for a further 10 minutes, or until the pork is cooked through and the juices run clear when tested with a skewer.
Slice the pork and pour over the sticky pan juices. Serve with the roasted vegetables and accompany with peas.
The meatballs, vegetables and sauce are best prepared before starting to cook the dish.
For the meatballs
Thoroughly mix the pork, garlic, breadcrumbs, and seasoning. Divide mixture to make 24 balls, putting them on a plate, and cover. Refrigerate to firm up a little while preparing the vegetables and making up the sauce.
For the vegetables
De-seed and slice the peppers, peel and slice the carrots on the diagonal, crush the garlic cloves, and peel and grate the ginger. Set to one side.
For the sauce
Squeeze the juice from the orange into a small bowl. Add the rest of the ingredients and whisk well to combine.
Heat 1 tablespoon of oil in the pan. Add the meatballs and brown over a medium heat for about 5 minutes. Shake the pan frequently so they brown all over. Remove from the pan and place in a single layer on a plate covered with kitchen paper so any fat can be absorbed.
Next, pour the remaining oil in the pan and add the peppers and carrots. Sauté over a medium heat for 5 minutes to soften a little, stirring frequently. Then stir through the garlic and ginger, and cook for a another minute.
Now pour in the sauce, stir and bring to the boil. Reduce the heat and return the meatballs to the pan. Cover and simmer for 15 minutes.
Serve with rice and sprinkle with paprika to garnish.
A delicious combination of spice, herbs and sweetness. Strips of pork tenderloin, cooked in a paprika and herb sauce, with red peppers and mushrooms. Just add a dollop of Greek yogurt and sprinkle with more paprika.
new or baby potatoes and a green salad, green beans, or spinach
large frying pan/skillet
Warm a plate in the oven.
Then, place the frying pan/skillet over a medium heat and pour in the olive oil. When it is hot, add the butter. Once the butter has melted, add the pork to the pan. Brown the pork on both sides, about 5 minutes, then reduce the heat and cook for a further 5 minutes on each side. Transfer to the warmed plate and and return it to the oven.
Toss the mushrooms in the pan to coat and cook until lightly browned, 2–3 minutes. Lift out with a slotted spoon and add to the pork.
Blend the flour into the pan juices. Gradually stir in the wine until the sauce is smooth and then add the thyme leaves. Increase the heat and let it bubble until reduced by about two-thirds.
Turn the heat down to low and stir in the crème fraîche and mustard to warm through. Do not let the mixture boil as it will make the mustard taste bitter. Season.
Return the pork, mushrooms and any juices, to the pan and stir the sauce. Heat everything through very gently and then serve garnished with snipped chives, if liked.