Category Archives: Pork

Sticky Asian Pork

Sticky Asian pork is one of our standard weekly meals normally saved for a Saturday or Sunday night treat.  It’s good, really, really good!  The only thing I would say is that you have to choose your pork carefully.  Use the wrong cut of meat and it can be tough and dry.  I have suggested shoulder steaks which is our favourite but they do have a bit of fat on them which might not be to everyone’s liking.  A nice piece of pork fillet would work well too but is that bit more expensive.

Enjoy!

Sticky Asian Pork 1

Sticky Asian Pork

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 generous portions

Sticky Asian Pork

Ingredients

  • 2 tblsp vegetable oil
  • 600g pork shoulder steaks, thinly sliced
  • 1 onion, finely chopped
  • 1 inch piece of fresh ginger, finely chopped
  • Juice from 1 orange
  • 4 tblsp clear honey
  • 2 tblsp crunchy peanut butter
  • 2 tblsp soy sauce
  • ½ tsp chilli powder

Instructions

  1. Heat the oil in a wok, add the pork strips and fry for 3 - 4 minutes or until lightly coloured on all sides.
  2. Remove the pork and its juices to a bowl and set aside.
  3. Add more oil to the wok if necessary and add in the onion and ginger. Stir fry for 2 - 3 minutes until soft.
  4. Stir in the orange juice, honey, peanut butter, soy sauce and chilli powder, bring to the boil and stir to combine.
  5. Return the pork and its juices to the wok and mix well. If the sauce thickens too much, add enough water to thin down.
  6. Once the pork is piping hot - serve immediately.
http://mygoldenpear.com/2014/03/02/sticky-asian-pork/

Sticky Asian PorkAs this is a super quick meal I am going to submit to Speedy Suppers which is run by Feeding Boys and a Firefighter and Dinner with Crayons.
speedy-suppers-veg-impand over to A Mummy Too’s Recipe of the Week link up.
recipe-of-the-week

Sausage Stroganoff

Just over two years ago I gave up my job in the city to be a stay at home Mum.  It was not an easy decision to make as I have always loved my work but with rising child care costs, extortionate travel costs and the stress of trying to work full time and look after a young family we knew we had to make some changes to our lifestyle.  Without a doubt the decision to stay at home has been the right one but, and it is a big but, the financial implications have been hard.  My children are happy and love having their Mum around and both are blissfully unaware of the constant budgeting, re budgeting, planning and worry that goes with being on a tight budget.  It has been easy to cut out the restaurant meals, trips to the movies, overseas holidays and replace them with cheaper alternatives but what I really try hard not to compromise on is good, home cooked meals.  I may not be able to use the best cuts of meat anymore or to try out all the new exotic fruit and veg that is now so readily available but if you look around, there are always cheaper alternatives which can often be just as tasty and are probably more local and in season.  It was while I was going through my pile of recipe cuttings that I found this recipe for Sausage Stroganoff.  I have no idea where it originates from but has probably been pulled out of one of my South African magazines from about 15 years ago.  It is a much cheaper alternative to the original beef or pork stroganoffs.  I buy good quality sausages which contain over 85% pork at a cost of £2.50 and can easily feed the four of us.  It is simple, quick, cheap and tasty – definitely worth a try.

Sausage Stroganoff

SAUSAGE STROGANOFF

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

SAUSAGE STROGANOFF

Ingredients

  • 8 pork sausages
  • 1 tblsp olive oil
  • 1 onion, chopped finely
  • 4 bacon rashers, chopped
  • 2 garlic cloves, chopped finely
  • 500 g mushrooms, sliced
  • 250 ml beef stock
  • 60 ml tomato paste
  • 1 tsp smoked paprika
  • 60 ml plain yogurt

Instructions

  1. Grill or lightly fry sausages until cooked and nicely browned.
  2. Slice each sausage into 3 or 4 pieces and set to one side.
  3. Add olive oil to a frying pan and fry onions until soft.
  4. Add bacon and garlic to pan and continue to fry until bacon is cooked.
  5. Add mushrooms and continue to fry for approximately 5 minutes or until mushrooms are soft.
  6. Add beef stock, tomato paste and paprika and bring to a simmer, stirring well.
  7. Add cooked sausage pieces and continue to simmer for a couple of minutes.
  8. Stir in yogurt, mix well until heated through.
  9. Serve with mashed potato or rice.
http://mygoldenpear.com/2013/03/21/sausage-stroganoff/

I am entering this dish into this month’s Random Recipe challenge over at Belleau Kitchen which is  cuttings, memories and clippings.
and as it is also a budget version of a well know dish I am going to enter into this month’s Credit Crunch Munch blop hop wish is hosted by both Helen of Fuss Free Flavours and Camilla of Fab Food 4 All

 

Updated to include in January 2014’s The Spice Trail challenge which is all about cooking with paprika and can be found over at Bangers and Mash.
spice-trail-badge-squareI’m also going to submit this recipe to this week’s Recipe of the Week over at A Mummy Too.
recipe-of-the-week

Sausage, Leek and Pasta Bake

On Sunday nights my children get to choose what we eat for dinner and yesterday we had a unanimous show of hands for this sausage, leek and pasta bake. For some reason neither of them will eat onions, managing to find the smallest piece in any dish and leaving them dotted round the edge of their plates. Leeks on the other hand do not seem to bother them. Of course leeks have a much milder flavour than onions and tend to be a bit softer if cooked well. Leeks are also a good source of Vitamins A, C and K so I am more than happy that they eat them. I like to have a nice crisp, green salad with this meal to lighten it a bit but haven’t yet managed to get the kids to agree to that one.

Enjoy!
Sausage leek and pasta bake

Sausage, Leek and Pasta Bake

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4 - 6 portions

Sausage, Leek and Pasta Bake

Ingredients

  • 250 g Penne pasta tubes
  • 50 g butter
  • 50 g flour
  • 600 ml milk
  • 1 tsp dry mustard
  • salt and pepper
  • 2 tblsp olive oil
  • 1 leek washed and sliced thinly
  • 400g Cumberland sausages
  • 25 g fresh breadcrumbs
  • 60 g cheddar cheese, grated
  • ½ tsp smoked paprika

Instructions

  1. Preheat the oven to 160°C (325°F).
  2. Boil pasta in plenty of salted water according to manufacturer’s instructions.
  3. Drain and toss with a little oil. Set to one side.
  4. To make the sauce
  5. Melt the butter in a saucepan and then stir in the flour to make a roux.
  6. Remove from the heat and gradually stir in the milk.
  7. Return to the heat and stir continuously until thickened. Whisk in the mustard and season to taste. Set to one side.
  8. For the meat and leek mixture
  9. Heat the olive oil and lightly fry the sliced leeks until soft.
  10. Remove the skins from the sausages and break up each sausage into small chunks.
  11. Add to the leeks and fry until cooked and golden brown.
  12. Deglaze the pan with a splash of white wine or water.
  13. Add the sausage mixture to the pasta and mix well.
  14. Place into a baking dish.
  15. Pour the white sauce over the pasta and sausage mixture, mixing well.
  16. Mix together the breadcrumbs, grated cheese and paprika and sprinkle over the top of the pasta.
  17. Bake uncovered for 20 minutes.
http://mygoldenpear.com/2013/01/21/sausage-leek-and-pasta-bake/

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