BARBEQUE PORK SPARE RIBS
BARBEQUE PORK SPARE RIBS - SERVES 4
  1. Boil spare ribs in water and bring to boil, reduce heat and simmer covered for 20 minutes to remove excess fat.
  2. Combine the barbeque sauce, honey, vinegar, soy sauce, wine, garlic, spices, ginger, chilli, and mix well.
  3. Put spare ribs into baking dish, pour sauce over, leave to stand for 1 hour and turn occasionally.
  4. Bake in moderately heat for 1 hour or until pork is tender. Baste frequently.
We also supply spare ribs already marinated, just place them in the oven or barbeque.
Ingredients:
  • 1kg pork spare ribs
  • 4 tablespoons barbeque sauce
  • 4 tablespoons honey
  • 4 tablespoons brown vinegar
  • 2 tablespoons soy sauce
  • ⅓ cup white wine
  • 1 clove garlic, crushed
  • Pinch five spice powder
  • 1 spoon ginger, grated
  • Chilli sauce (optional)
GAMMON STEAKS SERVED WITH HONEY AND MUSTARD SAUCE AND PINEAPPLE SLICES - SERVES 2
  1. Rinse the gammon steaks with cold water, and dry with kitchen towel.
  2. Mix together all the sauce ingredients in a small pan, and bring sauce to boil and simmer slowly.
  3. Brush the steaks on both sides with a small quantity of the sauce and place in a shallow roasting tin.
  4. Place the steaks under a medium-hot grill and cook until tender. The smoked gammon doesn’t need a lot of cooking – just 1 minute on each side.
  5. A few minutes before the steaks are ready, place the pineapple rings on top of the steaks and put them under the grill for a few minutes.
  6. Pour the sauce over the pineapple topped steaks and serve.
Ingredients:
  • 2 large gammon steaks
  • 1 small tin of pineapple rings
Sauce Ingredients:
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • 2 tablespoons English mustard
  • Pineapple juice, from tin
  • 1 tablespoon corn flour
  • Freshly ground black pepper
gammon
PASTA SHELLS WITH BONE-IN COOKED HAM
PASTA SHELLS WITH BONE-IN COOKED HAM - SERVES 2
  1. Chop the parsley and the bone-in cooked ham.
  2. Push the ricotta through a potato ricer, letting it fall into a mixing bowl.
  3. Mix in the parsley and the ham.
  4. Cook the pasta shells and when they are al dente drain them, rinse them, and spread them out to dry on clean cloths.
  5. Spoon some filling into each shell.
  6. On top of the pasta shells put a light of paprika.
Ingredients:
  • 200g pasta shells
  • 150g bone-in cooked ham, cut very thickly
  • 300g ricotta
  • Parsley
  • Salt & Pepper
  • Smoked powdered
  • Paprika
PORK BELLY FILLED (ROASTED) - SERVES 6
  1. When buying pork belly ask butcher to slit pork forming a pocket in the meat.
  2. Mix all ingredients in a bowl, and then fill the belly with the mixture.
  3. Peel 2 onions, slice and put at the bottom of a dish, put filled belly on top.
  4. Add a glass of water and season meat (skin on the upside) and roast until meat becomes tender.
  5. Close pocket with string.
Ingredients:
  • 1.5kgs pork belly, skin on
  • 250g ground beef
  • 250g ground pork
  • 200g collar bacon
  • 2 or 3 tablespoons parsley, chopped
  • 4 to 6 cloves garlic, chopped
  • 2 beaten eggs
  • Salt & pepper
  • 3 tablespoons grated cheese (optional)
PORK BELLY FILLED (ROASTED)
PORK FILLET FILLED WITH CHEESE AND MUSHROOMS
PORK FILLET FILLED WITH CHEESE AND MUSHROOMS - SERVES 2
  1. Slit the pork fillet and flat it with a kitchen hammer.
  2. Place the smoked ham, mushrooms, cheese, parsley and garlic in the pork fillet.
  3. Roll the pork fillet in tin foil.
  4. Place the water and wine in the dish.
  5. Place the pork fillet in the dish.
  6. Bake in the oven for 35 minutes, 180°C to 200°C.
Ingredients:
  • 1 pieces pork fillet
  • 75g smoked ham, sliced
  • 200g mushrooms, sliced
  • 100g mozzarella, grated
  • 2 cups water
  • ½ cup white wine
  • ½ pork stock cube
  • Parsley, chopped
  • 2 cloves garlic, chopped
CHICKEN RISOTTO WITH STREAKY BACON - SERVES 3
  1. Put the oil into a pan and heat gently. Chop the mushrooms and fry for 4 minutes, then spoon them onto a plate.
  2. Put the rice in a sieve and wash it under the cold tap. Fill the kettle and when it boils, measure 1 litre water into a jug, and stir in the stock cube.
  3. Chop the onion and garlic, and add to the pan and fry for 6 minutes.
  4. Add the chicken and bacon, when ready add the rice and stir well.
  5. Add the liquid to the rice and simmer gently until the rice is cooked. Stir occasionally. You may need to add up to a further 125ml hot water.
  6. When the rice is cooked, stir in the mushrooms and mozzarella. Add salt and pepper as needed.
Ingredients:
  • 4 tablespoons oil
  • 250g mushrooms
  • 2 cloves garlic
  • 175g rice
  • 1 litre hot water
  • ½ vegetable stock cube
  • 50g mozzarella, grated
  • 4 slices streaky bacon, chopped
  • 400g chicken breast, sliced
  • Salt and pepper
CHICKEN RISOTTO WITH STREAKY BACON
Roll Pork Filled Served with Mushroom Sauce
ROLL PORK FILLED SERVED WITH MUSHROOM SAUCE - SERVES 3
  1. Chop the onions, apple and the garlic, and then place them in a dish together with white wine and water.
  2. Place the roll pork filled on top of the onions, apple, garlic, wine and water.
  3. Cover the roll pork filled with tin foil.
  4. Cook for 1 hour full, and then lower temperature for at least 1 hour and 15 minutes.
  5. Spread the sauce on top of the roll pork filled.
Ingredients:
  • 2kgs roll pork filled (filled with pork meat, ham, bacon, salt, coriander seeds, parsley, garlic & chilli)
  • 1 onion
  • ½ apple
  • ½ clove garlic
  • ½ cup white wine
  • ½ cup water
  • Salt & Pepper
Sauce Ingredients:
  • 2 tablespoons butter
  • 2 onions
  • 300g mushrooms
  • ¾ cup white wine
  • ¼ cup water
  • 2 tablespoons Winchester sauce
  • 2 tablespoons gravy rich
  • ½ orange
  • 100g fresh cream
PORK FILLET GRILLED OR FRIED - SERVES 2
  1. Slice the pork fillet by 2cm.
  2. Flat a bit the pork fillet with a kitchen hammer.
  3. Combine the garlic, Winchester sauce, oil, mustard, parsley salt and pepper.
  4. Place the pork fillet on the mixture mentioned above – marinate for ½ an hour.
  5. Grill or fry.
The above recipe can also be used with boneless pork loin.
Ingredients:
  • 1 piece pork fillet
  • 2 cloves garlic
  • 1 tablespoon Winchester sauce
  • 2 tablespoons olive oil
  • Dijon Mustard
  • Parsley
  • Salt & pepper
PORK FILLET GRILLED OR FRIED