Specially Selected Pork Recipes

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Delicious, easy to cook Specially Selected Pork recipes for you and your family to enjoy.

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PORK STIR ROAST PORK BELLY WITH SWEET POTATO Ingredients

Cooking Instructions

Serves 6

Takinglarge Spray care,non-stick deeply score pan the withpork oliverind oil and with heat. a Add mince sharp pointed andknife cook– until the more brown. cuts Add theonion noisier and the garlic and Even crackling. cook better for a further - ask your 2 minutes. butcher Stir to do in tomato this. puree, then chopped tomatoes water.

Mix together the lemon zest andand juice, oliveReduce oil and heat and simmer for 5 minutes.

Season the Jerk seasoning to make a paste. Rubwith the grated spicy nutmeg. paste over and into the meat (not the rind). Cover

1.5kg lean 500g (3lb minced 5oz) Specially Scotch Beef Selected boneless belly pork 1 medium onion, finely of chopped Zest juice of 1 lemon Oliveand oil spray 2tbsp olive oilminced garlic 2 teaspoons

Scotland is renowned for producing some of the very best food and drink – a reputation based on generations of experience.

Pork, bacon and ham is no different and whenever you see the Specially Selected Bacon, Ham and Pork label, you can guarantee the product is reared to Scotland’s national quality assurance standards which provide modern and professional farming practices.

Widely available in butchers and supermarkets, Specially Selected Pork is a highly versatile protein which offers many culinary delights for all seasons. For more mouth-watering recipe ideas, visit www.speciallyselectedpork.com.

For nutritional content of the following recipes, visit www.speciallyselectedpork.com.

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2tbsp Jamaican Jerk seasoning 2 x 400g can chopped tomatoes (or Cajun) 10g tomato puree 1kg (2lb 4oz) sweet potatoes, 300g young spinach peeledpacket and cut into large chunks 250g ricotta cheese 2 large red onions cut into wedges 100g low fat natural fromage frais 250g dried lasagne sheets 50g reduced fat cheddar cheese

blend the meat juices with 1tbsp of cornflour & fresh pak-choi 300ml water. adds aoflittle heat & reduce crunch to this for a thick gravy.

delicious dish

and marinate Cook spinach in in aboiling cool place water,fordrain at least andan squeeze hour out any excess water. (preferably overnight Place in the in afridge). bowl and add ricotta & fromage stirring gently until Fan combined.

Heat the frais, oven to 190°C / 170°C / Gas 5. Wipe dry the pork Spread half meat rind with sauce absorbent over the kitchen bottom paper. of a large Roast dish. in a large Arrange deepa roasting layer of lasagne tin for 1 sheets hour 30 onminutes. the sauce.

Cover a layerpotato of spinach & ricotta mixture Scatterwith the sweet and onion around the pork, followed by a layer of lasagne sheets.

Repeat withfor coating in any pan juices and return to the oven another layer of meat sauce, lasagne sheets and a further 30 minutes or until the potatoes are just finishing tender. with a layer of the spinach mixture. Sprinkle with grated cheese. Bake for 30 minutes until heated Lift the pork ontobrown a platter through and out golden on and top. leave to rest for 10 minutes before cutting into strips or chunks. Serve with the roasted vegetables and pan juices skimmed Nutrition of fat.– 430 Kcals Fat (g) – 16.6 Protein (g) – 35 Sugar (g) – 8.3 Salt (g) – 0.8

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PAPRIKA PORK HASH

ROAST LOIN OF PORK

Ingredients

Cooking Instructions

Ingredients

Cooking Instructions

Serves 4

Heat the oil in a large frying pan and cook the mince until coloured and crumbly. Add the onion, garlic, green pepper and potato and cook for 5 minutes.

Sprinkle in the paprika and cumin and cook for a further minute.

Serves 4-6

Preheat oven to 220°C / 350°F / Gas Mark 4-5.

2kg loin of pork Rind can be left on (for crackling) or taken off depending on your preference. Just ask your butcher.

If you’ve got the rind on for crackling, lightly score the rind, rub a little oil over the skin and rub in a generous amount of salt on top of the skin and into the score lines.

Olive oil

1 green pepper, deseeded and chopped

Stir in the tomatoes, puree and stock. Season then bring to a gentle simmer, and leave, uncovered, to cook for 10-12 minutes or until much of the stock has been absorbed.

Cook the pork in the oven for 20 minutes before reducing the heat to 180°C. In total, you should allow 35 minutes per 450g plus 35 minutes to finish.

250g (9oz) potatoes, peeled and chopped

Serve the goulash with a spoonful of soured cream over the top and freshly chopped parsley to garnish.

450g (1lb) Specially Selected Pork mince 2tbsp olive oil 1 onion, chopped 2 garlic cloves, chopped

Salt & pepper

Roast pork is delicious served with roast potatoes and seasonal vegetables.

2tbsp ground paprika 1tbsp ground cumin 3 large tomatoes, chopped 2tbsp tomato puree 300ml (½ pint) vegetable or chicken stock 142ml carton soured cream or crème fraîche Freshly chopped parsley, to garnish

this quick family meal is ideal for introducing children to warming yet not strong spices. www.mccaskiebutcher.com

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SPICED PORK PARCELS

RED THAI PORK

Ingredients

Cooking Instructions

Ingredients

Cooking Instructions

Serves 4

Preheated oven: 200°C / 180°C Fan / Gas 6.

Serves 2

4 x 150g (5½ oz) Specially Selected Pork loin steaks

Cut 4 large pieces of silver foil or greaseproof paper to approx. 30cm / 12 inches square.

225g lean Specially Selected Pork fillet, cut into thin slices

2tbsp soy sauce

Place a steak in the centre of each sheet; mix together the soy sauce and honey and pour evenly over each steak. Top each steak with one of each whole spice.

5ml oil

In a large non-stick wok or pan, fry the pork in oil until browned. Stir through red Thai curry paste and add spring onions, sugar snap peas, red pepper, red chilli and 2 heads pak choi. Cook for 2-3 minutes.

Crumple and twist the foil to form into a parcel, sealing well.

50g sugar snap peas

Place in a large shallow roasting tin and cook for 15 minutes. Smear a little butter over each pear half and arrange alongside the parcels. Continue to cook for 15 minutes or until the pork and pears are tender and cooked through.

1 red chilli, deseeded and sliced

WITH ROASTED PEARS

2tbsp clear honey 4 short cinnamon sticks 4 star anise 4 cardamom pods, bruised 2 small firm dessert pears, peeled, halved and cored 1tbsp butter

WITH NOODLES

30ml red Thai curry paste 3 spring onions, sliced

2 heads pak choi, sliced

For the noodles cook 100g dried rice or egg noodles according to pack instructions. Drain and stir through juice of 1 lime, sweet chilli sauce and fresh chopped coriander and spring onion.

150ml coconut milk

Serve the stir-fry with the noodles.

1 red pepper, deseeded and sliced

Chopped coriander

For the noodles:

an infusion of unusual spices makes this simple dish extremely flavoursome.

100g dried rice or egg noodles Juice of 1 lime 15ml sweet chilli sauce Fresh chopped coriander Spring onion

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Add 150ml coconut milk and heat for 1-2 minutes until sauce has thickened slightly. Sprinkle with fresh chopped coriander.

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Cooking Instructions

Serves 2

Cook the pasta and sweetcorn. Drain, return to hot pan and cover.

225g (8oz) tagliatelle or spaghetti 1tbsp olive oil 1 clove of garlic, chopped 4 spring onions, chopped 100g (3½oz) Specially Selected Ham, cut into strips 3-4tbsp low fat soft cheese

Meanwhile heat the oil and fry the garlic and onion until softened but not coloured. Add the ham, soft cheese and plenty of ground black pepper. Stir over a gentle heat to melt the cheese and warm through the ham. Add to the hot pasta.

Toss together well, divide between two bowls, sprinkle on the parsley and Parmesan cheese then serve, pronto!

2tbsp freshly chopped parsley 2tsp freshly grated Parmesan cheese (optional) Freshly ground black pepper

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Ham & SWEETCORN Tagliatelle

PORK STIR FRY WITH LIME LEAF Ingredients

Cooking Instructions

Serves 2

Heat the oil in a wok over a high heat. Add the shallots and the pork strips and stir-fry for 3 minutes or until the pork has coloured.

300g (10oz) lean Specially Selected Pork loin steak or fillet, cut into strips 2tsp sesame oil or olive oil 3 shallots, halved and thinly sliced 1tbsp fresh finely chopped or shredded ginger 4 kaffir lime leaves, shredded or 1tbsp shredded kaffir leaves in brine 2tbsp light soy sauce 2tbsp white wine 200g (7oz) baby pak choi, chopped

fresh pak-choi adds a little crunch to this delicious dish.

Add the ginger and kaffir lime leaves and stir- fry for a further minute.

Add the soy sauce, white wine and pak choi and stir fry for a further 2-3 minutes or until the pak choi is just tender.

Serve with plain boiled rice.

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Ingredients

Cooking Instructions

Serves 4

Heat the grill to medium; brush the haddock fillets with oil and grill for 4-5 minutes or until you are able to flake the fish with the tip of a knife.

Remove from grill pan and leave to cool.

8 rashers lean smoked Specially Selected Bacon 4tbsp olive oil

Meanwhile grill the bacon rashers for 4-5 minutes or until cooked and the fat crisp.

4 x 100g (3½oz) smoked haddock fillets, skin on

Pour any juices from the grill pan into a small bowl and whisk in the remaining olive oil, vinegar and mustard. Season with pepper.

2tbsp sherry vinegar 1tsp wholegrain mustard 16 baby new potatoes, cooked 4 eggs 75g (2¾ oz) bag baby spinach leaves Freshly ground black pepper

SAUSAGE & VEGETABLE CASSEROLE

Smoked Haddock & Egg

Cooking Instructions

Serves 4

Heat the oil in a saucepan or lidded frying pan and cook the sausages for approximately 5 minutes until lightly browned. Remove to one side.

8 thick Specially Selected Pork sausages 8 shallots 3 carrots, thickly sliced 2 sticks celery, sliced 225g (8oz) chestnut or button mushrooms 2tsp plain flour

Bring a large pan of water to the boil and poach the eggs for 3-4 minutes. Meanwhile divide the haddock salad between 4 plates, topping each with 2 rashers of bacon and a soft poached egg.

Warm Salad of Bacon

Ingredients 1tbsp light olive oil or vegetable oil

Halve or slice the potatoes into a large bowl, add the haddock, flaked away from the skin. Toss in the leaves, drizzle on the dressing and fold together gently.

Add the shallots, carrots and celery to the hot oil, cover and cook over a medium heat for 2-3 minutes.

Add the mushrooms, sprinkle on the flour then blend in the red wine and stock.

Return the sausages to the saucepan. Cover and simmer for 15 minutes. Season with freshly ground black pepper, stir in the freshly chopped herbs and serve.

125ml glass red wine (optional) 300ml (½pt) vegetable or chicken stock 2tsp freshly chopped parsley or chives Freshly ground black pepper, to taste

if you like it hot and spicy, add some chopped fresh red chillies.

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Quality Meat Scotland Rural Centre, West Mains, Ingliston, Midlothian, EH28 8NZ, Scotland.

Tel: +44 (0)131 472 4040 Fax: +44 (0)131 472 4038 Email: info@qmscotland.co.uk www.qmscotland.co.uk

Printed on Evolution 75 gloss. Produced using 75% recycled fibre and 25% virgin fibre of which 70% is FSC Certified.

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