ChooseIt RecipeBkt LRes

8/6/2019 ChooseIt RecipeBkt LRes

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choose it & use it

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BPEX, Stoneleigh Park, Kenilworth, Warwickshire CV8 2TL

BPEX is a division of the Agriculture and Horticulture Development Board

Email: [email protected]

Food Stylist – Clare Greenstreet (all except Ham Hock Terrine)

Food Photography – Steve Lee, Clare Miller (Piri Piri Style Baked Sausages) and Jean Cazals (Ham Hock Terrine)

Stylists – Lydia Brun and Jo Harris

Art Director – Jon Grover

Designed and produced by Wilde Design



“I just love cooking with porkand ull o lavour too. Whelook or quality marks such

supports armers with h

Bia Tu

“We producecountry. But isupport armRed Tractor.”

Jami Oliv

“Pig armersdeciding on thdo please maRed Tractor b

Also try a ewshoulder and

David Lotus

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Chisti Hamilto

“Choos quality po,baco, sausas oham today ad us itto ty ths wodulcips. I ow you’lljoy th sults.”

Foreword – Christine Hamilton

In 2007 eed prices went sky-high because o a worldwide surge in

the price o wheat which plunged this country’s pig armers into crisis.

The situation did improve, but not until, collectively, armers had lost

hundreds o millions o pounds and many were orced out o business.

Today, wheat prices have rocketed again and pig armers, who have

barely recovered rom the last crisis, are once more making huge losses

on each and every pig they sell.

That’s why some o the country’s leading ches have joined together in

support o the ‘Pigs Are Still Worth It’† campaign and have produced this

mouth-watering selection o great recipes all using either pork, bacon,

ham or sausages. One thing they all have in common is a passion or

good quality ingredients rom traceable sources.

Enthusiastic amateurs like Liz McClarnon and me, both ormer Celebrity

Masterche nalists, are supporting the campaign too. One thing we’ve

both learned is that you don’t have to be a proessional che to make

great tasting dishes with pork.

You too can do your very important bit by trying some o the recipes

in this book. Pork, bacon, sausages and ham not only taste superb but

they’re also great value or money. Most importantly, when shopping or

pork please look on the pack or quality marks like the Red Tractor.*

This way you can ensure you are supporting armers who produce pork

to high welare standards, which I know is an issue dear to many o usin this country.

Please choose quality pork, bacon, sausages or ham today and try these

wonderul recipes. I know you’ll enjoy the results.

Farmers and Chefs



Farmers and Chefs

Sophi Michll

“I watd to tysomthi slihtlydit h. Pomic is a ataltativ o busad pachs a sovsatil. This dishshis with Cajulavous ad bis

out th succulttast o po. Thpach ad chilli salsais much btt thaat lad saucs too.”

Spiced Pork Burgers with Peach & Chilli Salsa

SerVeS4

COOkIng TIMe30-40 minutes

PrePArATIOn TIMe20 minutes

IngreDIenTS

600g minced pork

1 heaped tsp o groundcumin

1 heaped tsp o groundcoriander

½ tsp o smoked paprika

1 clove o garlic, nely crushed

Sea salt and pepper

Salsa

2 peaches (helps salsa i they are ripe)

1 red onion

1 red chilli

1 small handul o resh coriander, chopped

Juice and zest o 1 lime

1 inch piece o ginger

Splash o olive oil

To sv

4 medium sweet potatoes

3-4 garlic cloves

Sprinkling o dried chilli fakes

Olive oil

Sea salt and pepper

Green salad

MeTHOD Firstly mix the spices together and add the garlic and meat, mix well andadd a good amount o seasoning, about a teaspoon o sea salt (optional)and a good ew turns o reshly ground pepper.

Make the mix into our large patties or eight small patties, then cover andpop back into the ridge.

Then get the potatoes ready, preheat the oven to 200°C, 400°F or Gas 6and peel and cut into wedges.

Lay them onto a baking tray and sprinkle with the olive oil, chilli fakesand garlic.

Roast or around 30 minutes or until golden and cooked.

While they are cooking make the salsa. De-stone and cut the peachesinto small dice, about 1 cm sized pieces.

Finely chop the red onion and chilli then mix well together.

Zest hal the lime and add along with all the juice.

choo



Farmers and Chefs

Gluten-free Pwith Pork Bolog

choo

(rcip ta om Zilli Liht by Simo & Schust (Uk) Ltd)

IngreDIenTS

250g lean pork mince

2 tbsp olive oil

40g butter

1 onion, nely chopped

1 celery stalk, trimmed and nely chopped

1 carrot, nely diced

200ml ull-bodied red wine

400g can chopped tomatoes

Salt and reshly ground pepper

2 tbsp chopped resh fat-lea parsley

350g gluten-ree tagliatelle or other pasta

Freshly grated Parmesan cheese, to serve

MeTHOD

Heat the oil and butter in a large deep pan, add and stir well. Cook over a gentle heat or 5 minusoten.

Increase the heat, add the mince and cook or 10or the rst 3 minutes to break up all the lumps. simmer or 3 minutes. Stir in the tomatoes and sethe pan and cook over a low heat or 1 hour or uare very tender and the juices thickened, stirring

Just beore serving stir through the parsley.

During the last 20 minutes o cooking the sauce water to boil. Add the pasta, stir and return to a gaccording to the packet instructions until al dent

Serve the pasta in deep bowls topped with a ser with a sprinkling o Parmesan cheese.

SerVeS4

CO1 h




Farmers and Chefs

Bia Tu

“Po wos allywll with stolavous li thisachovy ad caplish. By bati thpo latt you mait mo td ad itcoos quic too.”

Pork Chop Schnitzel

IngreDIenTS

4 x 225g (8oz) pork chops on the bone, rind o

55g (2oz) plain fourSalt and reshly ground black pepper

2 eggs

175g (6oz) resh white breadcrumbs

55g (2oz) Parmesan, reshly grated

1 tbsp chopped, resh parsley

1 tbsp olive oil

115g (4oz) unsalted butter

2 tbsp capers

Juice o 1 lemon

4 canned anchovy llets, nely chopped

MeTHOD

Trim and clean the bone to about 4cm, using a strong knie. Put the chopbetween two sheets o plastic or cling lm, and tap the meat to make thechop thinner, about 5mm thick. Trim o to make a neat shape.

Season the four with salt a nd pepper, and put on to a tray. Beat the eggs andput into another tray or shallow bowl. Mix the breadcrumbs, Parmesan andparsley and put on to yet another small tray.

Careully coat the meat with four, shaking o any excess. Put into the eggmixture, shake o excess and then put into the breadcrumb mix. Put on thetable and tap with a palette knie to make sure the breadcrumbs are wellstuck on.

Heat the oil and 25g (1oz) o the butter together in a rying pan and ry thechops on one side to a golden brown colour, about 3-4 minutes. Turn overand cook or another 3-4 minutes. Keep cooked Schnitzels warm until ready or serving. A new or cleaned pan may be needed or each Schnitzel, but you

will need some more oil and butter.

When all the Schnitzels are cooked, in a clean pan melt the remaining butter. As it colours, take o the heat and add the capers, lemon juice and anchovies.Pour over the Schnitzels and serve.

SerVeS4

COOkIng TIMe30-40 minutes


choo



Succulent Po Plums, Sugar

SerVeS4-6 persons

CO2 h


choo Farmers and Chefs

IngreDIenTS

1.2kg shoulder o pork, at on, skinned and cut i

Plenty o pepper

80g sugar

2 onions, peeled, then chopped roughly

3 tbsp Worcestershire sauce

3 tbsp soy sauce

4 tbsp lemon juice

2 chicken stock cubes

12 ripe plums, halved

200g black pudding, cut into slices

A little salt

225g rozen peas, cooked

A little arrowroot or cornfour (optional, use to th

MeTHODPre-heat the oven to 180°C, 350°F or Gas 4.

Heat the sugar in a large saucepan, that has a tig

Stir until you have a thick caramel.

Dry the pork chunks on kitchen towel, the drier

Pepper the pork well, and then add to the caram

Add the onions, sauces, lemon juice, stock cubes

Bring to the boil, then add the plums, black pud

Bring back to the boil, then cover well, and plac

Cook or approximately 2 hours and check to secooked through.

I cooked, stir in the peas and warm through.

Serve with boiled new potatoes, crushed slightly



Farmers and Chefs

Liz McClao

“I was v vycoidt i thitch but ClbityMastch showdm just how asy itca b to ma attasti mals. Po isdiitly o o myavouit idits,

spcially wh itcoms to a taditioaloast li this.”

Roast Leg of Pork with

Sage & Stuffing Onions

SerVeS Allow 100-175g (4-6oz) raw meatper person

COOkIng TIMe About 30 mins per 450g/½kg (1lb)plus 30 mins (medium)

IngreDIenTS

Lean pork leg joint, boned and rolled

15ml (1tbsp) Olive oil

Salt

4 Medium onions

5ml (1tsp) Butter

2 Large sprigs resh sage, roughly chopped

450g (1lb) Premium pork and apple sausages, slit skins and remove meat

Olive oil

Sage leaves

MeTHOD

Preheat oven to Gas 4-5, 180°C, 350°F.

Take the joint and calculate the cooking time using timing above.

Dry the rind and score deeply using a sharp knie. Brush with olive oil andsprinkle with salt. Place on a rack in a roasting tin and open roast in apreheated oven or the calculated time (no basting or covering or you willhave sot ‘crackling’).

Cut the onions in hal horizontally and using a spoon scoop out some o thelayers leaving 2-3 in the shell. Roughly chop the removed onion.

In a pan, heat butter and lightly ry onion. Remove rom heat and allow tocool slightly. Add the sage and sausage meat and combine together.

Take a handul o mixture and stu into onion shells. 40-50 minutes beorethe joint has nished cooking prop up the onion shells around the joint,drizzle with a little olive oil and cook until onion is sot and ully golden andthe joint’s juices run clear or the internal temperature reaches 70°C. Oncecooked, allow the joint to stand, allowing the juices to settle, or 10 minutesbeore carving.

Serve pork sliced with roast potatoes, parsnips, stued onions and crispy ried sage leaves

choo



Farmers and Chefs

Stir-fried Soy and Honey Porwith broccoli, chilli, lemo

and goats’ cheese

choo

IngreDIenTS

Fo th soy ad hoy po

200g/7oz pork tenderloin, sliced

1 tbsp olive oil

½ onion, nely sliced

2 cloves garlic, nely chopped

2 tbsp soy sauce

1 tbsp honey

1 lime, zest and juice

Fo th boccoli with chilli, lmo ad oats

Large handul purple sprouting broccoli, cut into

55g/2oz hard goats’ cheese, grated½ lemon, zest only

½ tsp dried chilli fakes

Salt and reshly ground black pepper

PrePArATIOn MeTHOD

For the soy and honey pork, heat the olive oil inonion or 2-3 minutes, or until sotened. Add thethen add pork and stir-ry until golden brown al

Drizzle over the soy sauce, honey, lime zest and water and cook or 1-2 minutes or until the pork

For the broccoli, place the broccoli into a pan ocook or 3-4 minutes or until tender. Drain well pork, then add the grated goats’ cheese, lemon zto taste with salt and reshly ground black peppe

SerVeS1

CO10-


d h f h



Farmers and Chefs

Chisti Hamilto

Piri Piri Style Baked Sausages

SerVeS3-4

OVen TeMPerATUreGas Mark 4, 180ºC, 350ºF

COOkIng TIMe About 40 minutes

“W hav a huvaity o abuloussausas i thiscouty – at th lastcout th wappatly ov 400!That’s why thy aoicially Bitai’sdi tim avouit.

Us chuy posausas o this piipii dish which has aal ic. It’s a atsumm dish o atioutsid wh thwath’s iht o asa wit wam whth ihts daw i.”

IngreDIenTS

450g (1lb) Chunky pork sausages

3 Large sprigs resh thyme

4 Cloves garlic, peeled

Seasoning

15mlsp (1tbsp) Olive oil

3 x 15mlsp (3tbsp) Sweet chilli sauce

1 Red chilli, deseeded and cut into large pieces

½ Lemon, cut into wedges

2 Large sprigs, vine on, cherry tomatoes

MeTHOD

Pre-heat oven to Gas Mark 4, 180ºC, 350ºF.

Place sausages into a small baking pan or tin.

Mix together in a bowl or jug the thyme, garlic, seasoning, oil and chilli

sauce. Pour over the sausages and roll them to coat. Add the red chilliand lemon, squeezing and leaving wedges in the pan.

Place in the pre-heated oven and cook or 35 minutes, then add tomatosprigs and cook or a urther 5 minutes to soten slightly.

Serve with mini roasted new potatoes tossed in thyme and drizzled withpiri piri juices.

choo

choose it&use itFarmers and Chefs



choose it & use it

Method

Cki m bs

Place the ham hocks and pig’s trotter in a largesaucepan, cover with the cold water and bring to the boilor 1 minute, skimming to remove the impurities. (*2) Turn down to a gentle simmer, add the bouquet garniand peppercorns and cook or 3-4 hours (4 hours orlarge hocks), until the meat is tender enough to pull thesmall bone out. (*3) Add all the vegetables 45 minutesbeore the end o the cooking time.

Once the meat is cooked thoroughly, strain through asieve over a large bowl, separating the meat rom the vegetables. Stir the sotened gelatine and white wine vinegar into the cooking liquor. (*4) Reserve. You willonly need 400g o cooking liquor to set the terrine, any excess can be used as a wonderul simple soup or used

as a broth with noodles etc.

Ppi ms i

Once the ham hocks have cooled slightly, place on alarge chopping board, peel the rind and at rom thehock, both will come o very easily. Slice all the atrom the rind and discard and then chop the rind into1cm pieces (*5).

Flake the meat rom the hock, reserving 3 large piecesollowing the muscles o the hock. Add the rind tothe aked meat. No additional seasoning should benecessary as the hock will have natural seasoning romits cure.

Mix in the drained vegetables and chopped parsley.

Bii i

Line the inside o the terrine with 2 layers o cling flmor extra support, ensuring that 10cm overlaps the sidesand ends o the mould to wrap the terrine in onceormed.

Hal fll the terrine with the meat and vegetable mixture,(reserving one third o the chopped meat and rind orthe top o the mould), place the 3 pieces o meat end t oend in the middle o the terrine, top with the remaining

mixture and pour in enough o the warm cooking liquorto the level o the mixture. (*6) Lightly press so a thinlayer o liquor covers the meat and vegetables.

Gently old the overhanging cling flm to cover the topand place in the ridge overnight or the gelatine to setthe terrine. (*7)

F ss bs(c b kp p w wks i y i)

In a large saucepan on a high heat, bring to the boilthe water, vinegar, honey, thyme, bay and seasoning.

Add the onions and carrots and simmer gently or 20minutes, add the cauliower and tarragon and simmergently or a urther 10 minutes. Take o the heat, add thegherkins and cool as quickly as you can. Once cooled,add the chopped dill and store in airtight jars until needed.

to Serve

Once the terrine has had time to set, gently removerom the mould and tightly wrap in two more layerso cling flm so it will be easy to cut. (*8)

Slice the terrine into 12 slices, laying them on to a atserving dish, removing the cling flm as you do so.To serve, place the soused vegetables in a pot, or onthe side o the plate and serve with a basket o reshly toasted pain de campagne.

CheF’S noteS (*)

*1 Organic – I the carrots are organic, wash and cleanthem well and leave the skin on; by peeling you removeavour and benefcial nutrition.

*2 Clarifcation – By using cold water and bringing tothe boil, this coagulates the blood and impurities whichcan be skimmed away, producing a much clearer stock.

*3 Cooking – This should be simmered not boiled,otherwise the meat will become very tough and thebroth will be very cloudy. When covering with a lidit is important to leave a gap; i the lid is on tight, theheat will accumulate and the broth will boil.

*4 ph – By adding any acid to the cooking liquor youare changing the ph which in turn reacts with thecollagen proteins within the water, turning it cloudy.I this happens don’t worry it is normal. I you want aclear stock then simply omit the vinegar or lemon juice.

*5 Rind and Cartilage – The common misconception isthat this is a atty part o the animal, however, they aremade up mostly o protein and will give a wonderultexture to your terrine.

*6 Top o the terrine – We reserve a third o thechopped meat and rind or the top part o the terrine. When the terrine is turned out, the top will becomethe base and this chopped mixture will provide a frmsupport or the terrine.

*7 Gelatine – Needs at least 12 hours to set at itsmaximum strength.

*8 Cling flm – This might seem like a lot o cling flm,but when it comes to slicing the terrine it will givethe support you need to stop the terrine rom allingto pieces.

viis

Pigs’ ears or snout, cooked at the same time as thehocks can be chopped up and added to the terrineor a lovely additional texture.

The terrine can be served with a range o accompaniments, such as pickled mushrooms, sauceGribiche or simple hot buttered French bread.

(rcipk m Kic Scs)

Farmers and Chefs

Farmer file / James Hart

Ham Hock Terrine with Soused Vegetables

rym Bc

“I simpy issic i. Y wi 12 pis; i wib icis,c bpp 2 ys ic wi kci wi csic ispyi msic bs,bs m.”

ServeS (YIeld)12 portions (1 terrine)

CooKIng tIMe4 hrs

PreParatIon tIMeOvernight

dIFFICultYratIng

SPeCIal equIPMent1 large stock pot with a lid large enough to hold the meat, vegetables and be coveredin water 28cm diameter, terrine mould (23cm x 9cm x 8cm)

PlannIng aheadThe vegetables can be made a week in advance and the terrine up to 2 days in advance

Jms h s b gb Fm 20 ys s m

pis im. a l Wi css wi lc

is p b is 800-c m. as sc

i is miy m Jms is cmmi si

s mi cis s iy is pc.

“I’d like to thank all the chefs and

celebrities who’ve contributed to this

recipe booklet forth eir support in

using Red Tractorpork and supporting

high animal welfare standards.”

IngredIentS1.5kg 1 Ham Hock, large (or 2 smaller ones)

1 Pig’s trotter, sliced down the length (optional) (will add avour andnatural gelatine)

2 litres Water, cold

1 Bouquet garni (2 bay leaves, 5g parsley, 2g thyme)

8 Black Peppercorns, whole

100g 1 Carrot, large, cut into 4 along their length

100g 2 Celery sticks, cut in hal widthwise

100g 1 Onion, white, medium, peeled, cut into 6

1.5 Gelatine leaves, soaked in cold water to soten and drained

40g White wine vinegar

t fis

35g Parsley, at lea, blanched or 15 seconds and roughly chopped

F ssi i

400ml Water

80ml White wine vinegar

90g Honey, clear

1 Thyme sprig

1 Bay lea

6g 6 pinches Sea salt

1g 2 pinches Pepper, white, reshly ground

F ssi bs

160g Baby onion, peeled with root intact

100g Carrot, peeled (*1) and cut into 3cm long sticks

70g Cauliower, cut into small orets

1 Tarragon sprig, whole

60g Gherkins, small, washed under cold water and drained

10g Dill, chopped

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ChooseIt RecipeBkt LRes