oliveoilandlemon

recipes for healthy living

Tag: pork

Pork Chops with Salsa Verde & Red Pepper Jelly

Pork Chops Background

posk chops

I have been Cableless for the last 3 weeks having done a big tidy up and in the process lost my cable to connect camera to computer. Another big tidy of the original tidy didn’t result in me finding it although I did get my head nice and clear. I think I have said how I love a good clean, it’s a more productive form of meditation… Yes weird I know, I think it’s a girl thing.

Anyway this recipe has been dying to get out, It was such a simple dish to put together, really quick to prepare and as a bonus the pork chops have been really good value lately.
I was out for dinner during the week and as a coincidence, someone mentioned that they bought Tuna steaks for dinner and told their kids it was pork chops to make them eat them. So while tuna is a a bit more higher end than pork it occurred to me that this recipe would work equally well with any kind of meaty fish.

Pork Chops with Red Pepper Salsa Verde
4 Pork chops
2 tbsp chargrilled Red Pepper Jelly (From Harty’s – I got from viking direct)
1 clove garlic, peeled
1 small handful capers
6 anchovy fillets
2 large handfuls flat-leaf parsley, leaves picked
1 bunch fresh basil, leaves picked
1 handful fresh mint, leaves picked
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
8 tablespoons really good extra virgin olive oil
salt and freshly ground black pepper

Chop the garlic, capers, anchovies and herbs and put them into a bowl. Add the mustard and vinegar, then slowly stir in the olive oil. Whisk in the red pepper jelly then check seasoning and add salt and pepper as needed.
Marinade the pork chops in half the salsa verde for about 4 hours in the fridge.
Heat the oven to 180C
Heat 2 tbsp of oil in a pan until good and hot.
Take the chops out of the salse verde, scrape off the excess and place the chops in the pan.
Cook on a high heat until one nice and brown, about 3 minutes. Flip over and place the pan into the oven and finish cooking which will be about 7 to 10 minutes depending on thickness.
Serve with some more Salsa Verde, green salad and your choice of potato.

Slow Cooked Pork Shoulder Mexican style

We have a strong Mexican heritage in my family 🙂 The students from the Legionaries of Christ used to stay with us for almost a year to learn English – God love them, when I think about what it must have been like landing into a family of 6 kids with almost no english and the most exotic thing in our family would have been him and the sherry cookie dessert my mum used to prepare for dinner parties (it was the ’70’s) . They used to bring presents – heavily embellished Mexican hats and wraps as well as a wooden yoke that you used to make hot chocolate – they are all still at home, if I raided the presses, I’m sure I would find them.

We had never head of Mexican food but my mother persevered, I have strong memories of her trying to make tortillas for him one day and serving up dinner with a side plate loaded up with tortillas (Irish style).

Anyway, we have moved on a bit in Ireland and mexican food is not longer a great unknown – thanks to this Irish website, I am able to stock up on all the mexican essentials including chipotles, mole poblano, pipian, mole verde and all and next day delivery was great – (no kickback being received for naming it!). Link here

Slow Roast Port Shoulder in Chipotle Adobe Sauce

2 whole Large Onions
1 Pork Shoulder about 2.5kg
3 tbsp Chipotle Peppers In Adobo Sauce
2 tbsp moLe poblano paste
1ltr Beef or Veal stock
2 Tablespoons Brown Sugar
Salt and Pepper

Oven at about 150C
Peel the onion and cut it into wedges. Lay them in the bottom of a large Le Creuseut style pot
Generously season the pork then place on top of the onions in the pan.
Add the veal or beef stock, stir in the chitpotle peppers and the poblano paste, followed by the brown sugar.
Place lid on the pot and into the oven.
Cook for about six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not return to the oven for another hour. If it needs more liquid, top up with water or stock if you have it.
Remove meat from pot and use two forks to shred discarding any large bits of fat.
Strain the fat off the cooking liquid and discard.
Return the shredded meat to the cooking liquid, and keep warm until ready to serve.
Serve on warm tortillas. Top with shredded lettuce, tomatoes, grated cheese, avocado slices, salsa, sour cream, red cabbage slaw, pickles…. Enjoy!

Slowroast Pulled Pork, Barbecue Gravy, Celeriac Slaw and Fried Dill Pickles

I’ve been obsessing about Pork recently and researching loads of options and recipes on slow roast pulled pork. It started a few weeks back with watching the good food channel – one of the shows about diner food featured pulled pork sandwiches and it looked so delicious that it got me thinking. Then amazingly (karma or what) I received a gift of hand reared organic pork – fantastic, now I had no excuses but had to find the right recipe to make the best use of this amazing piece of piggy. If you are buying your cut of meat to make this then pork shoulder is just perfect and try and get it from a source you know. Farmers markets are great – I recently was at the Limerick Milk Market and it was a fantastic place. I have to warn that this recipe takes time (10 hours cooking in fact) but please don’t let that put you off, it’s not too complicated and it is the most amazing dish to serve for a lunch or dinner with a big gang or family get together. Everything can be brought to the table on platters and people can help themselves – A big platter of the melting pull apart pork, some delicious barbecue style gravy and the contrast of celeriac slaw and fried dill pickles make this a fab meal and you will have people talking about it for days.

I found the pork recipe I settled upon from here although I added 5 spice and celeriac salt to the dry rub just because I love the flavour of them. They worked really well I thought in the rub.Thanks to kevinandamanda for their really great recipe. I brined my Pork overnight on Friday, cooked it through the day on Saturday and then it was ready for the feast. I served it with a Barbecue sauce – usually left cold but I tweaked the recipe to turn it into a gravy and delicious it was too! I was just so happy watching my family tucking in, it made me feel like I had found my place in the world.

Fried Pickles
16oz jar of dill pickles
4 floz milk
1 cup gluten free flour
1 cup polenta
2oz poppy seeds
Salt and Pepper
Oil for frying – enough to cover a wide heavy bottomed pan to a depth of about 2″
Drain the pickles in a colander and spread on paper towels to drain completely
Combine the flours and poppy seeds
Place milk in a bowl
Heat the oil to about 170C
Tip the pickles in batches into the milk then into the flour mix tossing to coat
Add to the oil in batches and fry until crisp and brown – about 2 minutes
Drain on parchment paper and season with salt and pepper
Keep warm and repeat until you have cooked all the pickles

Barbecue Gravy
1 cup apple cider vinegar
1 cup ketchup
3 tbsp dark brown sugar
1 tbsp molasses
1 tsp salt
200ml veal stock
Deglazed juices from the roasting pan of the pork

In a deep saucepan combine all the ingredients apart from the stock and pork juices
Mix well to dissolve the sugar
Add the veal stock and roasting juices and bring to the boil
Taste, season and simmer gently until it has slightly thickened.

To serve
If you need to reheat the port, wrap in foil, ladle over some of the hot gravy and place in the oven for about 10 minutes to heat; otherwise Place the pulled pork onto a platter and ladle over some of the gravy to dress
Bring to the table for everyone to serve themselves with the rest of the barbecue sauce
Top with the fried dill pickles and serve with some celeriac slaw (recipe here) – amazing, I promise.

Thanks to http://www.kevinandamanda.com for their pulled pork recipe… ♥♥

Casseroles – Perfect comfort food for this cold weather

The weather has turned cold and although we don’t have the blanket of snow we had this time last year, thoughts still turn to the right kind of food when there is a chill in the air. Casseroles are the perfect comfort food whether it is beef, lamb or pork, since you are in the house anyhow, are really easy. Just brown your meat, add your veg and liquid and then into the oven until it is meltingly tender. I always make twice the recipe below and freeze one batch for a day when I’m feeling really lazy. This weekend we were having a gang over so I made it with rib of beef and it was delicious. I took all the veg out and reduced the sauce to make the dish a little more refined. Served with a gratin of Swede and sweet potato, buttered carrots and Savoy cabbage with lardons, the dish was delicious and all the plates were practically licked clean. To test that the meat is done, after about 1.5 hours I take a piece of meat out on to a chopping board. If I can pull it apart easily it is done, if not back into the oven.

Oven at 150 Deg Fan
Serves 6

3 lbs rib of beef cut into 2” chunks.
(Alternatively you could use lamb shoulder or pork)
Oil for frying
3 carrots peeled and chopped
3 Shallots peeled and roughly chopped
5 garlic cloves crushed
1 bunch thyme (and rosemary if using lamb)
2 tins chopped tomatoes
1 bay leaf
13 fl oz veal stock if using beef or lamb stock (if you have it) when using beef
110ml red wine
3 handfuls Flat leaf parsley chopped finely

In heavy pan heat the oil over high heat until smoking and add your seasoned meat in batches and sear until caramelised on all sides. Remember brown = flavour so do brown all sides. Remove from the pan and set aside.
Add the vegetables, garlic and herbs, season and cook for 5 minutes until the shallots are slightly translucent. Moderate the heat under the pot if it gets too hot.
Add the wine and reduce until a glaze.
Return the meat to the pot and add the chopped tomatoes and stock.
Bring to the boil and transfer to preheated oven or cook at a gently simmer on the hob (covered) for about 1.5 hours. Keep cooking if not meltingly tender as I describe above. Do check from time to time and remove any scum which rises to the top of your cooking pot. You can serve with the veg it cooks in, however I like to strain the cooking liquid, reserving the meat pieces only. Reduce the meat sauce on the hob by boiling uncovered until it is a consistency I like. Then I return the meat to the pot and if needed bring meat up to hot temperature and serve. Sprinkle over some chopped flat leaf parsley just before serving.
If freezing some, spread it out on a flat tray to cool quickly and when cool pop into freezer bags, date and pop into the freezer to enjoy at a later stage. Im thinking this will be great on a day over Christmas when no one feels like doing any cooking.

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