Indoor/ Outdoor (Spiced Pork) Burger

This is a really delicious summer recipe.  These burgers are so easy to make.  The result is a succulent, juicy and slightly spicy burger.  I call it the Indoor/ Outdoor Burger because, technically these can be cooked on a BBQ but so far, as I do live in England where the weather just seems to KNOW when I am planning a BBQ, I have always ended up cooking it on a piece of Stoneware in my oven!!!  When I make these at shows I also make a fabulous Roasted Sweet Potato Salad with Citrus-Curry Dressing.  YUM!!!

 Ingredients

2 tablespoons chopped fresh coriander
500g lean minced pork
50g fresh breadcrumbs
1 small piece fresh ginger
2 cloves of garlic,
1 egg
1½ teaspoons garam masala
¼ teaspoon salt

Method

• Preheat oven to 200/fan 180/Gas 6.
  In Stainless 4-litre Mixing Bowl, place pork, breadcrumbs and egg. Chop coriander using Professional Shears, measure seasoning with Adjustable Measuring Spoons, press garlic & ginger with Garlic Press and combine using Mix n Chop.
  

  Burgers ready for the oven.

• Using the large scoop, form about 8-10 mini-burgers and transfer to Medium Round Stone. Place Measure All Cup over meat & squash into burger shape! Bake for 18-22 minutes or until burgers are lightly browned and fully cooked (juices should run clear when pierced with a knife).

All cooked and ready to eat!!

 

These are delicious served with Roasted Sweet Potato Salad and Citrus-Curry Dressing.

 

Smoky Chicken & Chorizo Hotpot

Hotpot ready to go in the oven

Ingredients

3 chicken breasts and 6oz to 8oz chorizo
Drop of olive oil
1 onion
1 red pepper
1 tin tomatoes
½ pint chicken stock
1 can chick peas (drained)
Salt and pepper
1 tblsp smoked paprika
2 large cloves of garlic
1 chilli (optional)
Good handful of fresh parsley
Crusty French bread to serve

1) Chop onion and red pepper (and chilli if desired) using Food Chopper or Manual Food Processor add to Deep Covered Baker / Rectangular Baker.

2) Draining chick peas using Easy Read Measuring Colander, add to Stoneware.  Add garlic using Garlic Press, smoked paprika using Easy Read Measuring Spoons and tomatoes (chop using Mix ‘N Chop)

3) Snip some fresh parsley using Professional Shears and sprinkle

4) Add ½ pint of chicken stock using Small Batter Bowl

5) Chop Chicken and Chorizo on Cutting Board using Forged Cutlery 13cm Utility Knife and put into Stoneware

6) All ingredients are now in Deep Covered Baker / Rectangular baker (if using a smaller baker just reduce ingredients slightly), stir.

Cook for approx 40 mins in oven at 180c / Gas mark 4

Serve with crusty bread

Hotpot after half was served!

Pampered Chef RockCrok® Tomato and Red Wine Pork Ragout Recipe©

Here in the UK, The Pampered Chef are just about to launch a brand new type of Stoneware.  It claims to cook just as fabulously as normal Stoneware but it is able to cook on a hob, on a BBQ, under the grill and be washed up in the dishwasher!  Obviously, I needed to check these claims out and decided the best way was to try one of the recipes that comes with the “Dutch Oven Rockcrok”. As I had to feed at least 8 people I decided to start with this recipe.

This recipe is brilliant because it is quite simple, with a bit of pre-prep on the hob and then left to slowly cook in the oven until the pork melts and the sauce is absolutely gorgeous.  Everyone in the family LOVED this.  Suffice to say, I shall be making it again.  And the RockCrok???  So far, so absolutely amazing!  Plus putting it in the dishwasher afterwards was very pleasing!

Serves 10

Ingredients

3 tbps, plus 1 tsp sunflower oil, divided
1 large onion, finely chopped with Food Chopper
2 carrots, peeled and sliced (about 240g)
2 celery sticks, sliced (about 125g)
2 cloves garlic, pressed with Garlic Press
1.5kg diced lean casserole pork (I used Pork shoulder steaks as they were on offer!)
6 rashers rindless lean back bacon (150g prepared weight) cut into 5cm pieces
50g plain flour
250ml dry red wine (such as Cabernet Sauvignon)
2 tins (400g each) plum tomatoes
1 tbps dried mixed herbs
Chopped fresh parsley, to garnish (optional)

Method

1. Preheat oven to 170C/ fan150C/ Gas 3.  Heat 1 tbps of oil in RockCrok Dutch Oven over medium heat for 3-5 mins or until hot.  Add onion, carrots, celery and garlic.  Cook for 2-3 mins or until tender, stirring occasionally. Remove vegetables to a plate; set aside.
2. Add 1 tbsp of remaining oil to Dutch Oven.  Add one quarter of the pork, cook uncovered, 3-4 minutes or until lightly sealed, stirring occasionally.  Remove to a large dish.  Repeat sealing of remaining pork, in 3 batches, adding 1 tsp of oil for each batch.  Set pork aside.
3. Add remaining oil to Dutch Oven, cook bacon, uncovered, 2-3 mins until lightly browned, stirring occasionally.
4. Return pork to Dutch Oven, stir in flour, mix well.  Cook 1-2 mins or until lightly browned, stirring continuously.  Stir in veg, wine, dried herbs and tomatoes.  Chop tomatoes using Mix ‘N Chop.  Increase heat to med-high; bring to the boil, stirring continuously.  Cover; transfer to oven, bake 1.5-2hrs or until pork is tender.

 

1. Remove from oven.  Garnish with chopped parsley if desired.  Serve with cooked pasta (I went for tagliatelle).

Nutrients per serving:  Energy 1333kj. 319 kcal; Protein 36.3g; Carbohydrate 10.1g; Sugars 5.4g; Fat 13.1g; Saturated Fat 3.6g; Fibre 1.8g; Salt 1g.

The Pampered Chef ® Oven-made Sun-Dried Tomato & Chorizo Risotto Recipe

This is an amazing revelation.  There is another chorizo risotto recipe on here which can be made in the microwave.  Last night, for the first time, I tried it at a Pampered Chef show in the oven.   No stirring, no faffing, just Chuck in the ingredients and Bung in the oven!  It worked perfectly and was absolutely delicious.  So here it is just for you!

 

Ingredients

• 2 onion, (about 100 g prepared weight)
• 350 g Arborio risotto rice
• 2 tablespoon olive oil
• 200 g dry-cured Spanish chorizo sauasge, diced
• 2-3 cloves garlic, pressed
• 1.5 l hot chicken stock
• 130 g sun-dried tomatoes packed in oil (drained weight), drained
• 80 g Parmigiano Reggiano cheese
• 2-3 tablespoon finely chopped fresh parsley

Method 

1. Finely chop onion using Food Chopper.
2. Dice sun-dried tomatoes on Cutting Board using Utility Knife.
3. Place onion, rice, olive oil, chorizo, stock, sun-dried tomatoes and garlic pressed using Garlic Press in Deep Covered Baker; mix well using Small Mix ‘N Scraper®.
4. Put in oven at 200C with the lid on.
5. Check at 35 minutes. It may need another 10 minutes. (I took the lid off for the last 10 minutes)
6. Meanwhile, finely grate cheese using Microplane® Adjustable Fine Grater and chop parsley using Professional Shears and a Prep Bowl.
7. Remove baker from oven; add grated cheese and parsley and mix well. Cover with lid; let stand 5 minutes or until cheese has melted and risotto has a creamy texture.

Serve. Yield: 8 (For 4 people halve ingredients and use Round Covered Baker)

Per serving: Energy 1278kJ/305kcal; Protein 9.4g; Carbohydrate 31.3g; Sugars 1.7g; Fat 16.7g; Saturated Fat 4.5g; Fibre 0.5g; Salt 1g

Diced Spanish chorizo sausage can usually be found in the fresh cooked meat section of supermarkets. Alternatively buy a whole chorizo sausage, remove any skin and dice the sausage before adding to the risotto.

Substitute the hot chicken stock with hot vegetable stock, if desired.

8th April 2014: Update….  I have recently been making this Chorizo in my Rectangular Baker (i.e. no lid) and just cooking it for approx 30-35 minutes until it is done.  Just Chuck (it in the Stoneware) and Bung (it in the oven)!!!

© 2014 The Pampered Chef used under license.

Susie Evans Independent Director for the Pampered Chef
07854 241575
http://www.Facebook.com/Susie/PChef
http://www.pamperedchef.biz/susieevans

Cider Pork Casserole

This recipe has been adapted from a Sainsbury’s magazine article and is really, really tasty and easy and serves lots of people, or one family twice (I love having a second meal ready to go in the freezer!)  There is some time involved in the cooking but once in the oven it barely needs touching again!

Ingredients

1.25kg diced pork shoulder
50g plain flour, seasoned
about 6 tbsps sunflower oil
3 large onions, peeled and thickly sliced
1 head celery, trimmed and roughly chopped
900ml dry cider or apple juice (if you prefer for children)
4 tbsps cider vinegar
4 sprigs thyme
2 bay leaves
500g Chantenay Carrots, trimmed and halved lengthways

Method

• Preheat the oven to 150°C, fan 130°C, gas 2.  Toss the pork with the flour.  Heat 1 tbsp of oil in Family Skillet, add about a third of the pork (don’t overcrowd the pan) – and fry until browned and crusty (keep any leftover flour to one side).  Remove to a plate and brown the rest of the pork in batches, adding more oil as needed.
• Meanwhile, add a further 2 tbsps of oil in the large Stockpot, add the onion and cook for 8-10 minutes over a medium heat, stirring, then add the celery and cook for about 5 minutes more until the vegetables start to brown.
• Stir in any leftover flour to the vegetables.  Add the browned pork, cider, vinegar thyme and bay leaves.  Bring to the boil.
• Cover and place in the oven for 1 hour.
• Add the carrots to the casserole and return to the oven for 1 hour more until the meat and vegetables are tender.

It is fine to make the casserole several hours ahead and reheat it.  It is also possible to freeze it at this point.  Defrost thoroughly before using.

The Pampered Chef ® Sun-Dried Tomato & Chorizo Risotto Recipe

This is a recipe which I tried out recently and really, really loved it.  There does look like a bit of in and out of the microwave going on, but it was really very easy.  Then because of the beautiful nature of the baker it looked absolutely stunning to serve too!  A recipe to impress with,  while secretly knowing that it really didn’t take you much effort at all!!

Ingredients

1 onion, (about 100 g prepared weight)
175 g Arborio risotto rice
1 tablespoon olive oil
100 g dry-cured Spanish chorizo sauasge, diced
1-2 cloves garlic, pressed
800 ml hot chicken stock
65 g sun-dried tomatoes packed in oil (drained weight), drained
40 g Parmigiano Reggiano cheese
1-2 tablespoon finely chopped fresh parsley

Method

Finely chop onion using Food Chopper. Place onion, rice, olive oil, chorizo and garlic pressed using Garlic Press in Round Covered Baker; Mix well using Small Mix ‘N Scraper®. Cover with lid; microwave on HIGH 3 – 4 minutes or until onion is translucent, stirring halfway through cooking time. Remove baker from microwave oven using Oven Mitts (see Cook’s Tip); stir in 500 ml of the hot stock and mix well. Microwave, covered, on HIGH 9 – 10 minutes so stock simmers and rice absorbs almost all of stock, stirring after 5 minutes.
Meanwhile, dice sun-dried tomatoes on Cutting Board using Utility Knife. Remove baker from microwave oven; add sun-dried tomatoes and remaining hot stock and mix well. Microwave, uncovered, on HIGH 9 – 10 minutes or until rice is tender and almost all of stock has been absorbed.
Meanwhile, finely grate cheese using Microplane® Adjustable Fine Grater. Remove baker from microwave oven; add grated cheese and parsley and mix well. Cover with lid; let stand 5 minutes or until cheese has melted and risotto has a creamy texture. Serve.
Yield: 4

Per serving: Energy 1278kJ/305kcal; Protein 9.4g; Carbohydrate 31.3g; Sugars 1.7g; Fat 16.7g; Saturated Fat 4.5g; Fibre 0.5g; Salt 1g

Cook’s Tip: The baker becomes very hot during cooking, so it is essential to use Oven Mitts when removing the baker from the microwave oven.

Diced Spanish chorizo sausage can usually be found in the fresh cooked meat section of supermarkets. Alternatively buy a whole chorizo sausage, remove any skin and dice the sausage before adding to the risotto.

Substitute the hot chicken stock with hot vegetable stock, if desired.

© null The Pampered Chef used under license.

Sweet and Sour Pork Chops (slow cook style)

This recipe is an ancient one of my mum’s which I use my slow cooker for.  In the winter it is fantastic with a jacket or rice but while the weather is warm and sunny it would go really well with a green salad.

Ingredients
4 Pork Chops
Seasoned Flour
50g Butter
2 Onions, finely chopped
4 Tbsp Soy Sauce
4 Tbsp Tomato Puree
4 Tbsp Brown Sugar
150ml Sherry

Method

• Trim excess fat from pork chops and coat with seasoned flour.  Heat butter in a large pan and quickly brown the chops on all sides.  Transfer to the Slow Cooker
• In the same butter sauté the onions gently until transparent.  Stir in the remaining ingredients and bring to the boil.  Pour over the pork chops in the slow cooker.
• Cook on Low for 5-8 hours.

Sweet and Sour Pork

This recipe was requested by daughter for this week’s menu so I came to my FB page to make it (quicker than rifling through my recipes!) and it has disappeared!  So, if you missed it the first time, or wanted it and it got lost here is the yummiest, easiest sweet and sour recipe without a jar!!!

2tbsp souy sauce

2tbsp rice vinegar (or white wine vinegar)

2tbsp tomato puree

1tbsp caster sugar

2tsp toasted sesame oil

2tsp cornflour

150ml chicken stock or water

1tbsp groundnut or veg oil

500g pork fillet, trimmed and cubed

2 peppers, deseeded and cubed

1 or 2 (if small) carrots sliced into sticks

1 bunch of spring onions, trimmed and chopped

5cm piece of root ginger, peeled and thinly sliced

1 lg clove of garlic, thinly sliced

400g pack of fresh pineapple or similar sized tin

• In a bowl, mix together soy sauce, vinegar, tomato puree, sugar, sesame oil, cornflour and stock (or water).  Set aside
• Heat the oil in a stir fry or family skillet (or wok or lg saucepan) and when really hot add the pork and stir-fry for 5 minutes until coloured all over
• Add the peppers and spring onions and stir fry for a further 5 minutes until softened, then stir in the ginger & garlic and cook for a further minute
• Stir in the sauce then let it simmer for a couple of minutes or until the pork is cooked through.  Add the pineapple and juices (if from a pack though not from the tin) and heat through.  Serve with noodles.