Lizzie's Recipes

A collection of easy to make recipes

Archive for the category “Pork”

Sriracha Spiced Bacon

I first saw this recipe on Pinterest  (acknowledgement to The Kitchen Whisperer) and was determined to try it.  Being a bacon lover, this ticks all the boxes – crispy, sweet, spicy – it is divine.  We fell upon it and devoured it in  minutes, fighting over the last little crumbs…

One tip – the drippings in the oven do burn and our kitchen filled up with smoke when I opened the oven door so make sure you have all the doors and windows open.  Or, do what we are planning to do next time – do it in the kettle BBQ – the neighbours will be salivating…

Sriracha Bacon

 

Ingredients:

500g streaky bacon

1 cup brown sugar

2 tablespoons  Sriracha Chili sauce (or more if you like it really hot)

1/4 teaspoon cinnamon

 

Method:

Preheat oven to 220C.

Combine brown sugar, Sriracha sauce and cinnamon in a bowl

Line a rimmed baking sheet with aluminium foil

Place a wire cooling rack on top

Spray the rack with cooking spray

Place the pieces of bacon on top of the rack trying not to overlap

Microwave the spice mixture for 15-20 seconds until it’s spreadable

Spoon or brush the mixture on top of the bacon.

Place in oven and cook for about 10 minutes.

Remove from the oven and flip the bacon.

Reheat the spice mixture

Spoon or brush the mixture on top of the bacon

Return to the oven and cook for an additional 10minutes.

Remove from the oven, allow to cool 1 minute on the rack and then using cooking tongs, and remove the bacon from the rack

The bacon will crisp up as it cools so leave for a few minutes

 

Bon Appetit!  🙂

Pancetta & Parsnip Pappardelle

I saw Jamie Oliver prepare this on TV many years ago and was very impressed with how quick & easy it was.  The combination of Pancetta, parsnip and rosemary go together really well.  Use a vegetable peeler to shave the parsnips into lovely ribbons which only take minutes to soften and cook. This is also a good way to get more vegetables into your diet – you can’t tell the parsnip from the pasta so it’s good for those big and little kids who turn their noses up at vegies.  Just don’t tell them!

Pancetta is lovely thin slices of cured pork belly and can be substituted with streaky bacon but it won’t be as smoky and salty.  The pasta is a fresh packet for two people and all of the above are readily available in supermarkets.  I chose the basil and cracked pepper flavoured pasta purely because it looks really lovely on the plate… This is a fabulous dish which is surprisingly delicious.

Primo Choice Pancetta

Primo Choice Pancetta

Latina Basil & Pepper Pappardelle

Latina Basil & Pepper Pappardelle

Pancetta & Parsnip Pappardelle

Ingredients:

100g packet Primo Choice Pancetta

1 handful fresh rosemary

1 good knob butter

2 cloves garlic grated

2 parsnips, peeled and finely shaved

300g packet of Latina Fresh Pappardelle with Basil & Cracked Black Pepper

1 good handful Parmesan cheese, grated

Sea salt

Freshly ground black pepper

1 tablespoon olive oil

Method:

In a large, non-stick frying pan, fry your pancetta and herbs in the olive oil for 2 minutes, then add the garlic and parsnips

Cook for a further 3 minutes on a medium heat, until the pancetta is slightly golden and the parsnips have softened nicely

Cook your pappardelle in salted boiling water according to packet instructions, then drain, reserving a little of the cooking water

Mix the pasta with the parsnips and pancetta and stir in the butter and the Parmesan, adding a little of the cooking water to loosen the mixture and make it creamy and shiny

Season to taste

Serve piping hot…

 

Bon Appetit!  🙂

Italian Style Sausages & Vegetables

I love a good one pot meal. If I can throw everything into one big pan and come back 30 minutes later I am a happy cook indeed.  This scrumptious meal is the brainchild of my Italian friend Linda and makes a regular appearance on her dinner menu as it is so easy and can be adapted to just about any vegetables you have at hand.  The only rule is no tomatoes which I think gives it such a unique flavour. It’s not a pretty dish but it is extremely tasty…

Buy the best sausages you can afford and you will never eat them any other way… Serve with some lovely garlic bread to soak up the juices or, as Linda’s family do, stuff it into fresh bread rolls and devour immediately…

 

Sausages & VegetablesIngredients:

1 tablespoon olive oil

1 clove of garlic grated

1 brown or red onion finely chopped

4 large Italian sausages

1 red capsicum

1 yellow capsicum

2 zucchini

2 potatoes

1 punnet mushrooms

1 cup baby spinach leaves

1 tablespoon shredded fresh basil

1 tablespoon of balsamic vinegar

Salt & pepper to taste

Method:

Heat the olive oil in a large non-stick pan

Fry the onions and garlic for a few minutes until soft

In the meantime slice the raw sausages into generous bite size pieces and add to onion mixture

Peel potatoes and cut into cubes then throw in to the pan

Slice the peppers into even size pieces and add them to the pan

Cut the zucchini into generous chunks and also add to the pan

Keep frying at a fairly high heat to ensure everything is mixed thoroughly

Add in the mushrooms, spinach and basil and mix well.

Turn down the heat and put a lid on to steam the ingredients for around 30 minutes or until the potatoes are cooked

A natural sauce will have formed from the moisture in the zucchini so the heat can be turned back up to fry off the moisture and caramelise the vegetables a little.

Add in the balsamic vinegar and season to taste with plenty of salt & pepper

Serve piping hot with garlic bread

 

Bon Appetit!   🙂

Pork Tacos with Black Beans & Green Salad

Tacos are a wonderful meal any time of the year and this Jamie Oliver recipe is delicious.  I have tweaked it a little bit  – I use pork fillet instead of pork belly as I find the latter too fatty for our taste and I didn’t have cumin seeds but found the powder was just as good.

This dish takes only as long as the pork takes to cook so is very quick and can be on the table in a matter of minutes.  The addition of grated apple in the salad is also a winner and adds a lovely surprise burst of flavour to the entire dish!

Enjoy…

IMG_8405

Ingredients:

2 pork fillets

1 heaped teaspoon fennel seeds

1 heaped teaspoon sweet smoked paprika

olive oil

 

1 teaspoon cumin powder

spring onions

cloves of garlic grated

1 x 400 g tin of black beans

 

1 fresh red or green chilli

Baby spinach leaves

½ a bunch fresh coriander

1 ripe avocado

6 baby roma tomatoes

1 pink lady apple

soy sauce

extra virgin olive oil

1 lime

 

Sirracha chilli sauce

4 tablespoons Greek style yoghurt

hard taco shells

Method:

Cut the pork into 1cm dice and fry in a large frying pan with the fennel seeds, paprika, salt and pepper, and stir regularly

Put 1 tablespoon of olive oil and the cumin seeds into a medium frying pan

Trim, slice and add the spring onions, add garlic then stir in the beans and their juices, and simmer

Finely slice the chilli and most of the top leafy half of the coriander, then halve, destone, peel and chop the avocado

Cut tomatoes in half

Toss with the spinach leaves and pile all this on a platter, coarsely grating or matchsticking the apple on top

Ripple a little chilli sauce through the yoghurt in a small bowl

Stir, mush and season the beans to taste so they resemble refried beans

Drizzle the salad with a little soy sauce, the extra virgin olive oil and lime juice, then toss together Drain the fat from the pork pan, then serve everything straight away, with a pile of taco shells and all the other elements, sprinkled with the remaining coriander leaves

Bon Appetit!   🙂

Baked Kransky, Bacon & Pea Risotto

Cold winter nights need some comfort food and there is nothing more tasty than Kransky Sausages baked in a risotto with bacon and peas.  Add some red pesto and you have a delicious combination and it’s hard to stop at just one bowl!

Kransky is a Slovenian sausage most similar to a Polish sausage and is predominantly filled with pork and bacon.  Variations include Cheese Kransky – which has little cubes of cheese added and Chilli Kransky which is hot.

Red Pesto is a variation on the usual green basil based pesto but has the addition of sun-dried tomatoes and sometimes chilli to give a lovely tangy flavour and a vibrant colour.

Frozen peas are a gal’s best friend and add colour and texture to everything and I have no guilt at all about using them.  Really – who has time to individually pod peas!

This dish freezes well and can also be made into Risotto balls

Baked Kransky, Bacon & Pea Risotto

Ingredients:

2 tablespoons olive oil

1 large red onion finely chopped

1 garlic clove grated

1 stick of celery finely sliced

3 Kransky sausages skin removed and chopped into small pieces

3 rashers of bacon finely chopped

2 cups Arborio rice

2 generous tablespoons red pesto

4 cups of chicken stock

1 cup frozen peas

1 generous cup of freshly grated parmesan cheese

½ tub light sour cream

Seasoning to taste

Knob of butter – optional

Method:

Preheat oven to 180C.

Heat the oil in a medium saucepan, add onion, celery, garlic, bacon & Kransky and cook, stirring for 3-4 minutes.

Add rice, stir for another minute so rice is coated, then add the red pesto.

Pour in the chicken stock and bring to the boil.

Season with salt & pepper to taste

Transfer to large casserole dish, cover with foil and bake for 25 minutes.

Just prior to serving cook the peas in the microwave for 3 minutes

Remove risotto from oven and gently stir through peas, parmesan cheese and sour cream.

Check seasoning

Add the additional tablespoon of butter to make a lovely glossy texture if required.

 

 

Bon Appetit!  🙂

Spanish Style Chorizo and Lentil Stew

There is nothing better than fresh Chorizo sausage.  It is luscious and juicy and spicy – we love them.  The dried ones are great for pasta or pizza but the fresh ones are divine as part of a tapas meal or in this instance a stew… The addition of paprika and coriander powder gives the lentils a depth of flavour that is surprisingly robust and this goes perfectly with the roasted sausages and vegetables…

Just throw the lentils into a pot and simmer away.  At the same time throw all your vegetables and the sausages into a roasting pan then add them together at the end.  Nothing could more simple than that…

Get your lentils going in a large pot…

Spanish Chorizo & Lentil Stew 2Throw your vegetables and sausages into a roasting pan and roast in the oven

Spanish Chorizo & Lentil StewThe end result – a delicious bowl of spicy stew – yum!

Spanish Chorizo & Lentil Stew 3

Ingredients:

150g puy lentils

500ml

3 fresh chorizo

2 potatoes

2 onions

1 bulb garlic

2 tablespoons mild paprika

2-4 red capsicums seeded and inner ribs removed

1 carrot, sliced thinly

1 large can tomatoes

3 tablespoons olive oil

2 tablespoons coriander powder

3 bay leaves

1 tablespoon sugar

Parsley or coriander to garnish

Salt & pepper

Method:

In a pot add puy lentils, water, thinly sliced carrot, bay leaves, coriander and smoked paprika and bring to the boil.

Reduce to a low heat and simmer for 40 minutes.

Add in the tomatoes after around 30 minutes

Add in the sugar (this takes the acidity from the tomatoes)

In the meantime quarter the potatoes and onions and slice the bottom off the bulb of garlic (don’t bother peeling).

Add them all to a roasting dish along with the chorizo

Drizzle of the olive oil with a generous amount of salt and pepper and roast for 30-40 minutes or until tender

Take the roast vegetables out of the oven and roughly dice.

Squeeze the garlic out of its casing straight into the lentil pot.

Adjust the water in the lentil pot accordingly if mixture is too thick

Cut the chorizo into diagonal slices and add along with the vegetables to the lentil pot.

Make sure you pour in all of the cooking juices and oil from the roasting dish – this will hold a lot of the flavour from the chorizo and add the fat that is needed in the stew.

Adjust seasoning adding salt & pepper if required

Stir though a good handful of parsley or coriander and sprinkle some on top for garnish

Serve with sourdough toast, couscous or rice.

 

Bon Appetit!   🙂

Chorizo & Spinach Spaghetti Carbonara

We love Spaghetti Carbonara and eat it a lot as it’s probably the easiest pasta dish to put together.  When hubby suggested adding chorizo sausage instead of bacon that sounded very interesting and combined with the spinach it was really delicious… Nutmeg is the best friend of spinach and I always add a pinch when cooking it as it gives a lovely little zing to this wonderful green vegetable…

The amounts here make about 4 serves – depends how greedy you are feeling…

Chorizo & Spinach Carbonara

Ingredients:

Spaghetti

Extra Virgin Olive Oil

1 cured chorizo sausage skinned and chopped in small pieces

350g bag of pre-packaged spinach leaves

I clove of garlic grated

1 cup of finely grated parmesan cheese

4 fresh free range eggs

1/2 teaspoon freshly grated nutmeg

Salt & ground black pepper to taste

Method:

Cook spaghetti in plenty of salted boiling water until al dente

In the meantime heat a generous lug of olive oil and gently fry the garlic and chorizo until slightly coloured

Throw in the spinach and stir until wilted

Season to taste with salt, pepper and nutmeg

In a large jug, gently whisk the eggs and fold in the parmesan cheese

When spaghetti is ready drain well and tip back into the pot over a very low heat

Add the chorizo and spinach mixture coating all the strands of spaghetti well

Add the egg and cheese mixture and toss well – the heat of the spaghetti will cook the egg

Be careful not to have heat up too high as the eggs will scramble if too hot.

Serve in a warmed bowl with additional ground black pepper to garnish

 

Bon Appetit!  🙂

Pork Scaloppine Limoncello

We love Scaloppine.  The lovely thin slices of pork or veal – I have even made it with chicken – only take minutes to prepare and cook and are so light and delicious.  Having run out of fresh lemons we tried using the beautiful Italian lemon liquor Limoncello.  I usually save this for sweet pancake dishes but it goes extraordinarily well with meat.

The garlic and jalapanos give a little zing to the dish as well.  Will be definitely making this one again – it was fabulous…

Pork Scaloppini Limoncello

 

Ingredients:

Thinly sliced pork loin or pork schnitzels

Plain flour to coat the pork slices

Salt & pepper

1 tablespoon of olive oil

2 tablespoons butter

1 large glove of garlic grated

½ cup of Limoncello

2 tablespoons finely chopped jalapenos

Method:

Add the salt & pepper to plain flour and place in a snap lock bag shaking it to combine

Put each of the pork slices in and shake vigorously to ensure they are coated well

Heat the oil in a large pan and quickly brown the pork slices on both side

Remove from the pan and put aside

Add the butter and garlic to the pan and fry for a few minutes

Pour in the Limoncello and jalapenos and stir until it has thickened – the consistency should be a smooth

Gently return the pork slices to the pan and ensure they are covered on both sides with the sauce.

Add more Limoncello if the sauce is too thick

Cover and gently simmer for a few minutes until the pork is cooked though and piping hot

Serve topped with some additional chopped jalapenos

 

Bon Appetit!  🙂

 

Sensational Sarma (Stuffed Cabbage Rolls)

The Balkan name is Sarma – we call them Cabbage Rolls…  There is something so wonderful about this combination of cabbage, meat and rice – it’s so simple yet so damned delicious.  I don’t know anyone who doesn’t salivate over the thought of Sarma and mashed potatoes….  Heaven on a plate…

We have several friends with kind Mothers who have guided us over the years  – Macedonian, Serbian, Polish – they all recommend the same trick – you must use whole sauerkraut leaves!  You can buy these as a whole head in some Continental Deli’s but the smell is quite daunting.  Luckily you can also buy the whole leaves rolled and packed into the massive jars I recently stumbled across at my local fruit shop/deli.  There are 12 big leaves stuffed in the jar.  Some are bigger than others and can be halved.  We got 16 rolls out of the one jar.

IMG_5553

Vegeta is a Croatian mixture of salt and spices.  It also has a little MSG in it but didn’t leave us with any after effects as we didn’t use much.  It takes the place of salt in this dish and is very strong so use it sparingly…

Some recipes call for the addition of Speck which is an Italian smoked fatty meat from the pork belly.   I substituted with Kaiserfleisch which is basically the same thing but with much less fat.  It gives the rich smoky bacon taste to the meat filling..

My husband has a good mate at work who supplies us with authentic Hungarian paprika – his parents regularly bring back kilograms of the stuff when they visit the old country. It is vital to use a really good quality paprika as the authentic taste of this dish is in the spices…

My only tip is keep an eye on them while baking in the oven – the rolls absorb most of the stock and I found I basted the top layer a couple of times to keep them moist.  You can add additional stock if needed…  What is left at the bottom of the dutch oven is a gloriously tasty liquid – don’t waste it  – spoon it over the rolls and enjoy…

All packeed in and ready for the oven

All packed in and ready for the oven

Two hours later - delicious Cabbage Rolls are ready to serve

Two hours later – delicious Cabbage Rolls are ready to serve

Served with creamy mashed potato and a dollop of sour cream...  A sprinkinge of paprika adds some colour

Served with creamy mashed potato and a dollop of sour cream… A sprinkling of paprika adds some colour

Ingredients: 

2 tablespoons olive oil

2 onions, diced

3 garlic cloves, crushed

150 g kaiserfleisch, finely diced

1 large red capsicum, finely diced

2 tablespoons sweet paprika

500 g minced beef

500 g minced veal

1 generous tablespoon tomato paste

1 teaspoon Vegeta (or a vegetable stock cube, crumbled)

1 tablespoon mustard powder

1 teaspoon freshly ground black pepper

½ cup arborio rice

1 egg, beaten

½ cup chopped flat-leaf parsley

pickled cabbage leaves (large leaves can be cut in half to make 2 leaves)

2-3 cups of chicken stock

additional paprika to sprinkle over top

shredded sauerkraut for the oven dish

Method:

Heat the oil in a frying pan and fry the onions, garlic, red peppers and speck for a few minutes

Stir in the paprika and tomato paste and mix well

Remove from the heat and leave to cool

Combine with the minced meats, Vegeta, mustard powder and pepper

Stir in the rice, egg and parsley.

Combine well using your hands

Place the cabbage leaves on a board and add a generous handful of the mixture to each one

Shape the stuffing into a sausage and roll up inside the leaves, tucking the ends of the leaves back into the rolls.

Lay the sauerkraut over the base of a large Dutch oven

Pack in the rolls so there are few gaps

There will be 2–3 layers in the pot

Top with another layer of sauerkraut

Pour over the chicken stock and sprinkle with additional paprika

Bake in a 170c-180c oven for around 2 hours

Check on the rolls occasionally and baste with the stock – if there is too little, add in additional stock to prevent the rolls drying out.

Serve with creamy mashed potato and a dollop of sour cream

 

Bon Appetit!  🙂

Cajun Pork Chops with Potatoes & Apple

This recipe is divine and I have been making it for many years.  The Cajun seasoning is wonderfully spicy and the chicken stock makes a lovely sauce and stops the chops from drying out.  The result is a lovely rich flavour and it takes only minutes to prepare…  The sweetness of the apple is a lovely contrast too…

Once everything is coated and fried you just put it all in a roasting pan and bung it in the oven for 45 minutes – so easy and so very delicious…

Baked cajun style pork chops

After 45 minutes – a quick and yummy meal for 4 people…

Baked cajun styrle pork chops 2

Ingredients:

4 large pork chops

2 tablespoons olive oil

6 baby potatoes cut into quarters

2 apples cut into eights

1 cup of chicken stock

1 cup of cornflour

½ cup of Cajun spices or seasoning

Method:

Coat the chops with Cajun spices and then press them into cornflour

Heat the olive oil in a large pan fry the chops on both sides for a few minutes until golden

Remove and place in a large casserole dish

Toss the potatoes and apples in the spices and the cornflour and quickly pan fry until a little coloured

Throw them into the casserole dish arranging between the chops

Add the cup of chicken stock to the frying pan and deglaze making sure you catch all the lovely crispy bits – this is wonderful flavour

Pour the chicken stock over the chops and bake in 180c fan-forced oven for about 45 minutes

Give the pan a shake a couple of times during cooking to ensure it doesn’t stick

Serve with a green salad

 

Bon Appetit!  🙂

 

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