Pork

Piggy recipes ...of course!

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This Little Piggy cooked some Cabbage with Potatoes, Bacon

Savoy Cabbage with Potatoes, Bacon and Fennel Seeds taken from Nigella Lawson’s Kitchen Book

 

Components

1 Savoy Cabbage, shredded

125g Potatoes (I used Charlotte Potatoes), cut into 1cm cubes

2 Rashers of Streaky Bacon

1 Tablespoon of Olive Oil or for the health conscious a couple of sprays of Fry Light

3 or 4 Spring Onions, chopped

1 Tablespoon of Fennel Seeds

1 Teaspoon Chicken or Vegetable Stock mixed with 300ml boiling water or enough to cover the cabbage

 

 

1. Heat the oil or cooking spray in a pan (preferably that has a fitted lid) and when hot add the cubed potato. Fry these for 10 minutes or so until golden and soft.

 

2. Next add the rashers of bacon, chopped spring onion and fennel seeds and stir into the potatoes.

 

3. Add the cabbage to the pan and toss it through the other contents so it’s mixed thoroughly.

At this stage I then snip the rashers of bacon into thin strips with a pair of scissors.

 

Pour in the hot stock so it covers all ingredients with plenty to spare and put the lid on. Simmer for 10 minutes.

 

4. Once cooked the stock would have reduced and you will be left with a wonderfully sticky sauce bringing the ingredients together into a jumble.

 

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1. First mix together the marinade which is the garlic oil, mustard and marmalade so it is a runny viscous liquid.

 

2. Pour this over the sausages and leave to hang out together either overnight or for a good few hours.

 

3. Transfer these into a shallow oven proof dish and put in the pre heated oven at 200c for 30-40 minutes.

 

4. While these are roasting and getting their mustard/marmalade coats on, cut a circle in the top of the loaf and pull out the fluffy soft bread from inside. This can be used for breadcrumbs in other recipes.

 

5. Once roasted the mini piggies will be brown and glistening so stuff them into the loaf and pour over any residual sauce from the tin.

 

6. Serve to the masses and watch them disappear

 

This Little Piggy cooked some Mustard & Marmalade Sausages

Mustard & Marmalade Sausages in a Loaf adapted from Nigella Lawson’s Nigella Express Book

 

Before this I thought only soup or stews looked good served within a loaf but it’s a genius idea to serve sticky sausages from them. Why didn’t I think of it?? Every party should have one.

 

Serves 20-30

 

Components

60 Chipolatas or Thin Cut Sausages cut in half

1 Round Crusty Loaf, we used an onion loaf (sausage and onion=winner)

1 tbsp Garlic Oil

2 tbsp Orange Marmalade, we used Triple Bs Preserves Chunky Marmalade (please see stockists)

2 tbsp Wholegrain Mustard

 

This Little Piggy had Spanish Piggy and Egg

 

Huevos Rancheros - Chorizo, Egg & Salsa

 

Really tasty brekkie with a twist. When you want to upgrade to chorizo from bacon and add heat from a fiery salsa instead of ketchup, Huevos Rancheros is for you. A classic Mexican dish.

 

 

Serves 1

 

 

Components

 

 

50g Chorizo, sliced into coins

1 Whole Egg

100ml Chopped Tomatoes

Half a Small White Onion, chopped finely

Handful of Chilli Flakes

 

Ludicrously quick to assemble and even quicker to eat. Ready made salsa can be used but it won’t taste nearly as good.

 

 

 

1. Heat a small frying pan and add the chorizo slices. These will start to release a nice orangey oil which you can fry your egg in. Keep moving the pieces around and remove from the pan once starting to crisp.

 

 

2. Crack your egg into the oily pan and cook to your fried egg liking. TLP recommends sunny side up (runny yolk).

 

 

3. While the egg is frying, combine the tomatoes, chilli and onion and taste test the salsa until you have hit the heat you require.

 

 

4. Arrange the egg, chorizo and salsa artistically on a plate and tuck in. Arriba!

 

1. Heat the oil in a pan and when nice and hot, add the garlic and soften for a good few minutes.

 

2. Slide the chorizo coins into the pan and cook until starting to brown and the orange oil is escaping from them.

 

3. Check the cooking instructions for your butter beans (standard heating up time on the hob is approx 5 minutes) so get these heating through in a seperate saucepan.

 

4. Meanwhile, add the chopped onions to the chorizo/garlic pan and cook for 5 minutes until starting to soften.

 

5. Once the butter beans are cooked, strain the cooking liquid away, add the chopped tomatoes, the red wine and the contents of the frying pan and mix well.

 

6. Simmer for 15 minutes which will give the wine time to reduce, burn off the alcohol and boil down to a rich viscous sauce with the chopped tomatoes. Sprinkle the thyme on top.

 

7. Serve with a nice Mediterrenean style bread to mop up the sauce, we recommend a sun dried tomato and olive loaf. 

 

 

This Little Piggy had Warming Spanish Piggy and Bean Stew

 

Chorizo & Butterbean Stew

 

A perfect dish for a cold winters night and super speedy aswell. With cracking ingredients you can get the taste of a stew that's been bubbling away for hours but secretly has only taken you 45 minutes.Supper club dish if ever there was one.

 

Serves 2

 

Components

 

1 tbsp Olive Oil or even better Garlic infused Oil

50g Chorizo, sliced into coins

1 x 400g can Chopped Tomatoes

1 Onion, chopped roughly and rustic

1 Garlic Clove, minced

1 x 240g can Butter Beans

100ml Red Wine

Dried Thyme, 1 pinch

 

 

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