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!!!
2 tablespoons chopped fresh coriander
500g lean minced pork
50g fresh breadcrumbs
1 small piece fresh ginger
2 cloves of garlic,
1½ teaspoons garam masala
¼ teaspoon salt
- 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.
Filed under Batter Bowl, Easy Cooking, Family Cooking, Garlic, Garlic Press, Ginger, Medium Bar Pan, Medium Round Stone, Pork, Quick Cooking, Stoneware, Tea
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!
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)
- 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.
- 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.
- Add remaining oil to Dutch Oven, cook bacon, uncovered, 2-3 mins until lightly browned, stirring occasionally.
- 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.
- 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.
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!
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
- 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.
Filed under Other, Pans, 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
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.