GIVE A FORK ABOUT
PORK MINCE
For more inspirational recipes and information about Red Tractor pork, visit:
www.lovepork.co.uk
BPEX, Stoneleigh Park, Kenilworth, Warwickshire CV8 2TL BPEX is a division of the Agriculture and Horticulture Development Board Food Stylist – Clare Greenstreet Photography – Steve Lee, Clare Miller and Tory McTernan Art Director – Jon Grover Designed and produced by Wilde Design
Try these 6 amazingly easy recipes
and see why pork mince
is worth looking out for
BURGERS, STUFFED VEGGIES
RAGU` AND MEATBALLS... with pork mince Pork mince is as versatile as any other mince! Slightly sweeter than the others, it partners really well with tomatoes, fruits and spices to produce some great tasting dishes. These include:
Pork and Feta Stuffed Mediterranean Veggies great for a late night supper Pork AND Apple Burgers the kids will love these Pork RagĂ™ served with pasta, makes a quick and economical family evening meal Pork Terrine with Sage and Apricots and Quick Piccalilli makes an interesting snack or supper dish Spicy Pork Pumpkin a great all-in-one dish that can be done using any squash-type vegetable Baked Pork Meatballs with a Cheesy Crumb Top a fantastically easy all-in-one bake As you can see the variety is endless, so why not have a go with some quality pork mince today and show your support for our farmers when shopping by looking out for Red Tractor pork mince. This means you can be confident about what you are serving your family, as it indicates not only its country of origin but that it has been sourced from responsible farmers.
Give A Fork About Pork MINCE THE RED TRACTOR* SCHEME STANDS FOR: Assurance
Rigorous standards are observed throughout the supply chain
Peace of mind
Red Tractor pig farms are inspected at least four times a year
Traceability
All Red Tractor pork can be traced back to Red Tractor farms
Country of origin
The flag in the Red Tractor pork logo guarantees its country of origin
*Red Tractor is one of a number of assurance schemes available to inform consumer choice.
INGREDIENTS 450g (1lb) Lean pork mince 1 Aubergine, cut in half lengthways 1 Large courgette, cut in half lengthways 1 Long red pepper, deseeded and cut in half lengthways 15mlsp (1tbsp) Olive oil 1 Onion, peeled and roughly chopped 2 Cloves garlic, squashed 3 Sprigs fresh thyme 50g (2oz) Easy cook long grain rice, cooked 15mlsp (1tbsp) Tomato purée 400g (approx) Can chopped tomatoes 5mlsp (1tsp) Baharat spice 2 x 15mlsp (2tbsp) Fresh basil, roughly torn Olive oil to drizzle 100g (4oz) Feta cheese or similar, crumbled
METHOD Preheat the oven. Take the aubergine and courgette, scoop out the centre flesh, leaving at least a 1-2cm rim. Reserve to use in the filling. Heat the oil in a large pan and cook the onion and garlic until they start to soften. Add all the remaining ingredients (except the oil to drizzle and the feta topping), stir thoroughly together and heat through. Place the vegetable halves into a large baking pan and fill with the pork mince mixture. Drizzle with a little olive oil, cover with foil and bake in the oven for about 40 minutes. Remove the foil and scatter with cheese. Return to the oven for about 10 minutes until the vegetables are tender and the cheese has slightly melted.
TO SERVE Serve with a fresh, seasonal salad and crusty bread.
Pork and Feta Stuffed Mediterranean Veggies Serves – 4-6 Cooking time – About 40-50 minutes Oven temperature – Gas Mark 4, 180ºC, 350ºF
Pork and Apple Burgers Makes – 4-5 burgers Cooking time – About 15 minutes
INGREDIENTS 450g (1lb) Lean pork mince 5mlsp (1tsp) Oil 1 Onion, peeled and finely chopped 15ml (1tbsp) Apple sauce 1 Cox’s type apple, cored and sliced into 5 50g (2oz) Hard Cheddar type cheese, cubed* Seasoning
METHOD Heat the oil in a small pan and cook the onion until it is soft and starting to brown. Put to one side and allow to cool slightly. Place the pork mince into a bowl, add the apple sauce, cheese cubes (optional) and onion and mix together. Take a slice of apple and mould the mince around the slice, leaving the top of the apple exposed – the mixture should make sufficient for 5 burgers. Place on a sheet of foil, cover and leave in the fridge for about 30 minutes to cool and set. Meanwhile, heat the grill (or BBQ) before you start cooking. Place the burgers under the grill. Cook for approximately 15 minutes, carefully turning halfway through the cooking time. The burgers are cooked when all the juices run clear.
TO SERVE Serve with crusty, chunky bread slices, salad leaves and BBQ sauce. *Two ways of using the cheese: For cheese topped burgers add cubes of cheese to the almost-cooked burgers and allow to melt either on the BBQ or flash under a hot grill. Alternatively, for ‘cheesy burgers’, add smaller cubes of cheese to the pork mince mixture before shaping into burgers.
INGREDIENTS 450g (1lb) Lean pork mince 3 Rashers lean dry cured bacon, chopped 2 Garlic cloves, crushed 1 Onion, peeled and finely chopped 1 Carrot, peeled and finely chopped 1 Courgette, sliced 400g (approx) Can chopped tomatoes 2 x 15mlsp (2tbsp) Tomato or sun-dried tomato purée 8 Sun-dried tomatoes, chopped Parmesan, grated for garnish Fresh basil for garnish
METHOD Place the minced pork, bacon, garlic and onion in a non-stick saucepan over a low heat and cook until some juices run out. Increase the heat and cook the meat for 4-6 minutes or until browned. If you do not have a non-stick saucepan, use 5ml (1tsp) oil. Add the carrot and courgette and cook for 1-2 minutes. Add the chopped tomatoes, purée and the sun-dried tomatoes then bring to the boil. Simmer for approximately 25 minutes.
TO SERVE Serve with fresh spaghetti, grated Parmesan and fresh basil, roughly torn and a mixed green salad, drizzled with your favourite dressing.
Pork Ragù Serves – 4 Cooking time – About 30 minutes
Pork Terrine with Sage and Apricots and Quick Piccalilli
Serves – 4-6 Cooking time – About 50 minutes Oven temperature – Gas Mark 4, 180ºC, 350ºF
INGREDIENTS 450g (1lb) Lean pork mince 225g (8oz) Lean, smoked, dry cured streaky bacon – 50g (2oz) chopped finely, remainder left as whole rashers 1 Small onion, peeled and chopped Knob of butter 2 Large sprigs fresh sage, chopped Seasoning 50g (2oz) Dried apricots, roughly chopped For the Piccalilli 2 Gherkins, sliced 2.5cm (1”) Cucumber, sliced 1 /4 Red pepper, thinly sliced 15mlsp (1tbsp) Vinegar from gherkin jar 2 x 15mlsp (2tbsp) Honey 5mlsp (1tsp) English mustard
METHOD Preheat the oven. Grease a 450g (1lb) loaf tin with a little oil and line the tin with bacon rashers (stretch using the back of a knife) allowing them to hang over the end of the tin. Lightly fry the onion in butter and cool slightly. Place the mince in a bowl and add the chopped bacon, onion, sage and season, mixing well together. Place half the mixture into the tin and press down. Sprinkle over the apricots and top with the remaining mince mixture. Fold over the overhanging bacon and place the remaining rashers over the top. Cover the terrine with foil and place in the oven for about 40 minutes, until set. Remove the foil and cook for a further 10 minutes. To make the Piccalilli Mix together the gherkins, cucumber and red pepper. Add the vinegar, honey and English mustard. Mix well and cover, allowing time for the flavours to infuse. This keeps well overnight in the fridge.
TO SERVE Serve either hot or cold with the quick Piccalilli.
INGREDIENTS 225g (8oz) Lean pork mince 2 x 15mlsp (2tbsp) Medium curry powder 400g (approx) Can chopped tomatoes 15ml (1tbsp) Mango chutney 1 Small pumpkin or butternut squash
METHOD Preheat the oven. Dry fry the mince in a large non-stick wok or saucepan until browned. Add the curry powder and cook for 1-2 minutes. Add the tomatoes and mango chutney and bring the mixture to the boil. Take the pumpkin, cut off the top to create a lid (or if using a butternut squash, cut in half lengthways). Scoop out the seeds and stringy bits using a large spoon. Place the pumpkin onto a piece of foil and place in a roasting pan. Spoon the spiced mince into the pumpkin, replace the lid, add a small amount of boiling water to the bottom of the pan and loosely cover with foil. Cook for about 1 hour until the pumpkin flesh is soft.
TO SERVE Serve large scoops from the pumpkin with crusty bread and seasonal greens.
Spicy Pork Pumpkin Serves – About 4 Cooking time – About 1 hour Oven temperature – Gas Mark 4, 180ºC, 350ºF
BAKED PORK MEATBALLS
with a Cheesy Crumb Top Makes – 15 Balls Cooking time – About 35 minutes Oven temperature – Gas Mark 5, 190°C, 375°F
INGREDIENTS 450g (1lb) Lean pork mince 15mlsp (1tbsp) Olive oil 1 Red onion, peeled and finely chopped 2 Cloves garlic, crushed 2 x 15mlsp (2tbsp) Fresh basil, chopped 400g (approx) Can chopped tomatoes 2 x 15mlsp (2tbsp) Tomato ketchup 15mlsp (1tbsp) Fresh flat leaf parsley, roughly chopped 15mlsp (1tbsp) Fresh basil, roughly torn Black pepper 25g (1oz) Breadcrumbs 50g (2oz) Double Gloucester cheese with chives, grated, or any similar hard cheese, grated
METHOD Preheat the oven. Heat the oil in a large non-stick saucepan and fry the onion and garlic for about 2 minutes. Remove from the heat and allow to slightly cool. Place the mince and chopped basil in a large bowl and add half the onion mixture. Mix well together and shape into about 15 balls. Add the chopped tomatoes, ketchup, parsley and torn basil to the remaining onion mixture. Pour the sauce into the bottom of a family-sized gratin dish. Carefully place the meatballs into the dish and spoon a little of the tomato sauce over the top. Mix together the breadcrumbs and cheese. Top the meatballs with the breadcrumb mixture and bake for about 30 minutes, until topping is golden and meatballs are cooked through.
TO SERVE Serve the meatballs with crusty bread and green salad.