Crumbed Pork Scallops with Crumbed Oven Fries and Honey Glazed Parsnips

Another easy and cheap recipe which feeds four for under a "£" fiver.

 Ingredients for this recipe: (feeds 4 )

1 pkt of pork scallops (I paid £3.00 and had five scallops)

5 large red potatoes (pealed and chuck chipped)

4 medium parsnips (pealed and cut into quarters, lengthways)

1/4 glass of white wine

2 cloves of garlic (minced)

2 bay-leaves

1 egg

6 tbs full of plain flour

8 tbs full of wholemeal "or normal" bread crumbs

1 teaspoon of honey

Condiments, cayene pepper, rock salt, black pepper, paprika, garlic salt

also some sunflower oil, olive oil

Preparation:

Before anything marinate the scallops in 1/4 glass of white wine, the mince garlic, a couple of bay-leaves and some rock salt for at least an hour.

After that place the chunky chips in a bowl and add to them 2tbs of olive oil, a tea spoon of cayenne, a tea spoon of paprika, 2tea spoons of rock salt and 1/2 tea spoon of garlic salt. Toss the bowl contents until the chips are well covered in the spices and oil, at this stage sprinkle 2 tbs of wholemeal breadcrumbs, and toss it a few more times to get this also all over the chips, carefully place them on a baking tray, which goes in the oven at 190 Celsius for about 25-30 minutes, giving them a toss after 15 minutes of cooking.

As soon as you place the chips in the oven, place also the parsnips there, with a drizzle of both olive oil and honey, as well as a pinch of salt and black pepper, cooking for the same time.

Around 10 minutes from the veg in the oven being cooked, place a frying pan on the stove gas medium, and pour a little oil into the pan enough to cover fully the bottom about 1cm deep, and let this heat up well.

While waiting to heat up have three recipients ready, and place flour on one, egg beaten on another and finally bread crumbs on the last one. Now proceed to dip scallop by scallop, first flour covering well shaking the excess, then egg until well covered and finally the crumbs, fry these in the oil for about 3 minutes on each side until golden brown, and once cooked drain excess oil by placing it on a kitchen paper towel.

All should be ready at the same time, so just serve all and enjoy yourself a very traditional Portuguese, "panados" crumbed scallops, with an English twist of parsnips and an healthy crispy chips portion.

Roasted Pork tenderloin on Saffron Rice with Oven Potatoes and Broccoli

Ingredients for the recipe: (for 2 People)

• 1 organic pork loin about 300grs
• 250grs rice
• 1/2 onion
• 2 long potatoes (washed and cut into wedges)
  
• 2 pieces of broccoli (cut into small pieces)
  
• 1 soup spoon of turmeric
• 1 tablespoon of tomato concentrate
• 1 tablespoon of butter
  
• 1 Tea Spoon of chilli powder
  
• 2 cloves of garlic
• 1 piece of ginger (size of a clove of garlic)
• 1 sprig of parsley
  
• olive oil, salt and pepper to taste

Very simple good wholesome food, as most of my dishes. Make small incisions in the pork loin as you see in the picture. Then in a small bowl crush the garlic, ginger, a little salt, pepper cream until it makes a consistent, rub it well in the back especially in the incisions, and let the rest for about 30 to 60 minutes.

Then put a skillet pan on the stove and in a little oil, once hot put it and let the loin fry sealing it and making crispy and golden all around, cooking is done pretty fast so it will still be raw inside, then place the skillet in the oven (or transfer the pork to an oven-proof dish and bake it for about 15 minutes 200celcius. 10 minutes before putting the pork loin in the oven, put the potatoes in a baking tray seasoning them with a little olive oil and some salt, these then bake for 25 minutes ending at the same time as the loin. While the pork cooks make the rice placing this in a pan with only a little salt and water, boil it until it is almost cooked (only short about two minutes).

Meanwhile in another pan put the chopped onion, the remaining chopped garlic, the chilli, a tablespoon of turmeric, salt and black pepper to taste, and about four tablespoons of olive oil and fry until the onions have caramelized a little, about 5 minutes stirring occasionally. Once cooked, add a little water and a tablespoon of tomato concentrate and one of butter, stir it and cook a further 3 minutes.

Now add the drained cooked rice to this sauce cook for a further 1 minute, mix in the chopped parsley cover with a lid and let it rest 3 minutes. Of course while the rice is doing, on another little pan cook the broccoli. Then just arrange the plate, this dish if if you notice is the header on my blog. Bon appetit!

Double Baked Potatoes and Rosemary Chipolatas

Recipe Ingredients:(enough for 4)

• 12 chipolatas sausages
• 4 large roasting potatoes
  
• 1 packet of mixed salad, water cress, spinach, gem lettuce & beetroot
• 1 soup spoon of butter
• 1 pinch of nutmeg
• 2 soup spoons of grated cheddar cheese
  
• a little milk
  
• 1 tea spoon of fresh rosemary
  
• 2 soup spoons of olive oil
  
• salt and black pepper to taste
  
• pinch of cayenne
  
• a little balsamic oil
  

The preparation is simple, wash the potatoes and stab them with a sharp knife around 4 times on each side, then they go in the oven around 200c for around 40-50 minutes.

Five minutes away from the potatoes being ready, put a frying pan on the stove with the olive oil once hot ad the rosemary, seasoning (salt & pepper), chilli and the chipolates, turning these around on each side until golden.

Remove the potatoes from the oven and slice them in half, with a soup spoon remove the pulp completely only leaving the skin, the pulp place it in a bowl and ad, to it a soup spoon of butter, a glug of milk, seasoning, nutmeg and cheese, mix well. Then fill the potato skins half full and insert the chipolates cut in half, fill the rest with the mash and bake the potatoes back in the oven again until golden brown or less if you prefer. I done mine less as I was hungry and couldn't wait. (also instead of cheddar if you want a smoother cheese you can use Gruyère)

Serve this on a plate with the mix salad, with a little seasoning, a drizzle of olive oil and balsamic oil.

A simple yet delicious meal, and fairly balanced. For a stress free dinner.

Pork Loin Steaks with Garlic and Ginger Sauce, carrot and Garlic Mash and Enoki with Spring Onion Stir-fry

This so far has topped all of my meals in taste, how healthy it was and easy to prepare, even though looks complicated, was really easy. But I cannot put into words how nice it was. Bellow is a picture of a cooked Enoki mushroom, it has a fleshy texture and is very shroomy taste.

Recipe Ingredients: (enough for 2)

• 2 large potatoes (pealed and cubed)
  
• 6 medium carrots (pealed, 3 cut into pieces, 3 into halves)
  
• 4 pork loin steaks
  
• 1 piece of fresh ginger (the size of two garlic cloves, minced)
• 2 large garlic cloves "more if small" (1 roughly minced, 1 cut into 3-4 pieces)
• 1/2 packet of fresh Enoki mushrooms
• 1 soup spoon of sesame seeds (I used a mixture of white and black, just white is fine)
• 3 soup spoons of balsamic vinegar
  
• 1 bunch of spring onions (sliced)
• 1/2 cup of single cream
• 1 soup spoon of butter
• a pinch of nutmeg
• a glug of milk
  
• a little olive oil
• some salt and pepper
• and a pinch of saffron
  

Place a pan with boiling water on the stove, and in there put the potato, 1 chopped garlic and all the carrots, as well as a little salt, it will take around 15-20 minutes to be boiled depending on the quality of the potato.

While that is doing lets do the rest quick so that it all ends at the same time. Before all that I marinated the pork with two spoons of balsamic vinegar poured evenly over them, a little salt, the minced garlic and the minced ginger, just on one side of the pork, I let it marinade for around 30 minutes.

I used two frying pans one for the steak and sauce making the other for roasting the sesame seeds and making the spring onion and Enoki stir-fry. So put both frying pans on the stove, the larger one with olive oil the smaller one just dry. On the dry one place the sesame seeds inside, and as it heats keep shaking it to brown the sesame evenly on both sides, this also releases the most amazing nutty taste and smell of the sesame, once blonde place it in a container, awaiting to be cooked with the stir-fry, while on the larger pan with olive oil, once hot place the pork steaks with the garlic and ginger facing down, as this will make them stick to that side of the steak, let them cook for around 2-3 minutes and then turn them around for another 2-3 minutes which should be sufficiente to be totally cooked through, at this stage remove them from the pan scraping the garlic and ginger so that it stays in the pan, put the steaks on a plate and put them in the oven just to keep warm and to warm the plate at around 30-50c, while you do the rest.

Now both pans are off the fire, put back on the fire the little pan put a little olive oil in it and once hot add the spring onion, and as soon as it darkens (about 1 minute) add the Enoki, and a little seasoning (salt and pepper) + one spoon of balsamic vinegar and sesame seeds, stir fry for around 3 minutes and it's done, put the other frying pan on the fire and pour the fresh cream into it + the pinch of saffron, bring it to gently boil and this will thicken substantially, as soon as is thick remove from fire.

By now the potatoes and carrots should be done, drain and remove the halved carrots, the rest just mash it up, then add a spoon of butter, a glug of milk, a pinch of nutmeg and seasoning (salt and pepper). And that is done too, finally arrange it all on the plate and get ready for an explosion of flavours, like I said is unbelievable, how nice it all was.

The nutty flavours mixing in with the mild onion and the earthy mushrooms and the fabulous textures, then the mash with a hint of sweetness from the carrot and a little garlic and nutmeg coming through, and the "piece de resistance" the moist pork with a saffron ginger and garlic , well make it and you'll see.

Pan Fried Pork Sausage in a bed of Spring Onion Bulgar dusted with Paprika

Really easy to make yet nutritious and fast to accomplish.

Recipe Ingredients: (enough for 3-4 people)

• 300grs bulgar wheat
• 2 garlic cloves (1 finely diced, the other crushed)
  
• 2 carrots (julienned)
  
• 6 spring onions (thinly sliced)
• 1 soup spoon of tomato concentrate
  
• 1 bay leaf
  
• some olive oil
• a little butter
• Salt, pepper and (sweet) paprika to taste

Cook the Bulgar (I used fine one this time) as you would cook rice it will be done in 7-8 minutes, and once cooked drain it in a small holes strainer, and set it aside. Meanwhile get a frying pan with a glug of olive oil and a little butter (heaped tea spoon will do) and as soon as is hot add the garlic the bay leaf and the sausages, following this method seal turn, seal turn keep doing that until is sealed all the way around, then you do the same for browning, browned turn and so on.

And while that is doing, on another frying pan put a glug of olive oil and the minced garlic soon as it get hot add a little seasoning and the carrots and spring onions, cook until the spring onions start to go a little darker, at this stage add some paprika and a soup spoon of tomato concentrate and 1/2 cup of water, bring to the boil reduce the heat to minimum and let it simmer for about 10 minutes, then join the sauce to the drained bulgar and let it rest about 3 minutes with a lid on....serve and eat. this was my yesterday's diner. Have fun

Potato and Mushroom Halloumi Grattin with Sticky Pork Ribs / Crumed Garlic Chicken / Fish Cake

Receita em Português AQUI

Another simple yet effective recipe, very tasty indeed, if I may say so, and the accompaniment is so versatile that goes with many things, some of which I listed here, the rest is up to you. Above you can see the Potato and Mushroom Halloumi grattin, bellow are the sticky ribs YUM!!!

Recipe Ingredients: (grattin, feeds 4 people)

• 1kg potato red skin (washed and thin sliced)
  
• 1 large onion (finely chopped)
  
• 300grs Large open mushrooms (sliced)
  
• 200grs cheddar cheese (grated)
• 200grs Halloumi cheese (thinly sliced , about 1/2 cm thickness)
  
• 1/2 glass full fat milk
  
• (optional) few bits of butter
  
• 2 garlic cloves (minced)
  
• salt pepper and olive oil (to taste)

Place a pan with boiling water on the stove, and put the sliced potatoes in, once it reaches boil again let them cook for 4 minutes. While that is doing you can pan fry with a little olive oil the mushrooms and 1 garlic clove (minced), and once that is that do the same to the onion and another garlic clove (minced).

You then assemble the dish for the oven, after draining the potatoes, one by one cover the bottom of a pirex dish, then scatter covering those potatoes with the onion, followed by the mushrooms. On top of those pour half of the milk you have in the glass evenly throughout the whole area, and then the grated cheddar, follow that by a little seasoning salt and pepper, and layer another section of potato slices using the remainder of the potato, once that is done pour the remaining milk evenly to cover all area and position the Halloumi to be well spread over al of the potatoes (see picture). Then goes in the oven for 30 minutes at 180c.

For the pork ribs, make sure when you buy these that they are quite meaty, but they also must have a little fat, as they helps with being tender when cooking.

Recipe Ingredients: (ribs enough for 2)

• 400-500grs pork rib rack
  
• 2 soup spoons of ketchup
  
• 1 soup spoon of condiment of mustard (or American style mustard)
  
• 1 tea spoon of smoked paprika
  
• 1/2 tea spoon of chilli powder
  
• 1 soup spoon of smoky BBQ sauce
  
• 1/2 orange in juice
  
• 1 soup spoon of denmerra sugar

Mix all the ingredients (apart from the pork rack...lol) to form a basting and sticky sauce. Brush it on both sides of the rack, once that is done place the rack in the oven at 180c for 30 minutes (so you see this will cook at same time as the potatoes), however set a timer every ten minutes of those thirty for you to brush more sauce on the rib rack, so you get to brush it 3 times in all and I want you to (by the last brushing) use all the sauce. that will make the ribs very nice tender and sticky, obviously tenderness of the ribs will also depend on the quality of pork. YUM!!

The chicken is just some rests I used to not go to spoil, basically I de-boned a couple of leg/thighs and took the skin off, tempered them with salt lemon and garlic, and let them marinate for 30 minutes before I started the whole coking. Then I pass them through flour (mixed with garlic granules and pepper), and some egg (mix) and finally through bread crumbs. And deep fried these until golden brown (see picture)

The fish also a rest of fish, weigh it and boiled the same weight of the fish in potatoes. So 50% fish 50% potato, mashed the potato and minced the fish, mix the two together, adding an egg yolk some seasoning and some parsley chopped, once well mixed I beat the egg with to peak and folded that into the mixture, formed some cakes pass these through flour, and then egg (mix), finally bread crumbs and deep fried, same as the chicken...well YUM!! again,,, you can top it up after fried with a little lemon juice, and some tartare sauce if you like... have fun...you can use many more left overs. If you ever have difficulties thinking what to do with left overs asked I might be able to help....lol

Continental Pork Meatballs & Cranberry Sauce Panini

Receita em Português AQUI



This was an excellent sandwich I made, is a classic in some places but nothing like a home made one. With all home made.

Recipe ingredients:

• Pork mince 300grs
• 2 garlic clove minced
• 1 hand full bread crumbs (I just grate old dried baguettes)
• 1 egg
• 1 tea spoon of smoked paprika
  
• salt and pepper (to taste)
• some fresh panini's (I used Morrison's, they great 5 for £1.00)
• 150grms cranberry's
• one soup spoon of sugar
  
• a squeeze of lemon
• some olive oil

In a bowl mix in the pork mince, the garlic, egg, paprika, salt and pepper (to taste), once is all very well mixed make little balls. put a frying pan on the stove with some oil once very hot add the meat balls and keep swirling occasionally until the balls are all sealed, to better retain flavour. Once that happens, let them cook about 3 minutes on each side, so 3 minutes and turn and three minutes more, take them out to a plate with some absorbent paper to takes excess fat.

On a little non stick milk pan or similar size put the cranberries a soup spoon of sugar and a soup spoon of water + a little lemon squeeze, cook them for four to five minutes then mash them with a masher and cook for a couple minutes more until is quite thick, but you don't want jam, so don't cook much longer than that if is still too liquid don't worry the bread will absorb some juice will just make it nicer. Cut the panini's in half (see picture) cut the balls in half fill the panini place some cranberry sauce on top and their ready to eat, this is a delicious and fast snack. really really nice with some latte. When you doing the cranberry sauce if you want to add some more mystery add a couple of thinly sliced mint leaves...yum yum !!! Hope you really enjoy this one.....

Pan Fried Pork Rib Steak with Apple and Mustard Sauce + Sauteed Rosemary Potatoes

Receita em Português AQUI

I invented this one at the last minute, as I had some pork chops that were just about to run out of date, and some old Granny Smith apples getting very crinkly.

S i decided to use these as main ingredient, I also peeked in the fridge and found a jar with just a little of mustard with mustard seeds, and the idea started to emerge in my head. I encountered some old potatoes and ping ... the idea was complete.

Recipe Ingredients: (feeds two, double for four)

• 1 Granny Smith apple
• 2 rib pork chops
• 8 small new potatoes (thinly sliced)
  
• 1 garlic clove (minced)
  
• 1/2 garlic granules
• 1/4 of a glass of full fat milk
• 1 soup spoon of butter
• 1 soups spoon of mustard
• salt and pepper (to taste)
  
• a pinch of fresh or dried rosemary
• a glug of olive oil
  

Place a large frying pan on the stove on high, and pour a glug of olive oil into it once hot add the potatoes sprinkle over them some salt, rosemary and garlic granules let them get golden on one side then turn them around, and let this side achieve the same golden colour. Once done remove them from the pan and put them drying on a plate with some tissue to drain the excess fat.

Add another glug of olive oil and now add the pork that you'd previously marinated with some salt, pepper and the minced garlic (for a minimum of half hour) which should start sizzling straight away also on the other half of the pan put the apple (previously pealed and sliced) spread it so it cooks evenly (see picture). Make sure to turn the pork immediately once sealed on one side so that the other side gets sealed too preventing the juices and flavour from escaping from the pork. The pour will cook quite quick as you want it slightly pink in the middle (no blood though) the whole thing takes about 5-7 minutes, also turn the apples once they start caramelizing, the juice from them will help flavour the pork too.

Finally remove the pork and arrange it on the plate with the potatoes, and on the pan add the butter first let it melt then add the milk and the mustard, which will thicken it to a sauce consistency, very quickly, place this over the pork and there you are a perfect meal.

****Note I used whole grain mustard, which I didn't like too much as leaves a little too much vinegary taste to it, so I would suggest using just English mustard. (your choice though*****

Roasted Pork Loin with Loaded Goats Cheese and Dill Skins

Receita em Portugues clique AQUI

This is definitley a treat for all my followers and visitors.

Ahhh!! Dill and (French) Goats Cheese, as soon as I saw this I had to use it, especially in view that the previous day I had roasted a pork joint to eat today and I still didn't know what to do as an accompaniment so I decided for loaded skins, but I didn't want to do the traditional Bacon and cheese, as everyone normally does that.

So this is really two recipes, one short and longer, the pork joint no recipe is needed. As for that all you need is a pork joint from any main supermarket and you unfold it and rub in and on it a
paste made of: (a bunch) coriander + garlic (2 cloves) + sea salt (1 soup spoon) + ground black pepper (1 tea spoon) + chili powder (1/3 tea spoon) + a little olive oil.

After that is done let it marinate for at least 30 minutes, then stick it in a preheated oven to 130c for about 1 hour, remember should be in a small container as the juices will further help it cook, also slow cooking is imperative as this will leave meat more tender.
After initial cooking I left the meat rest from one day to the other, and then blasted it for 15-20 on a 200c oven the crackling goes very crispy as you want it to be, so prior to cooking diamond scoring is important too. See picture bellow.

The potatoes now they were just outta this world, and I am not one to brag, actually I invited my sister for dinner and she normally eats very little but not this time.



Recipe Ingredients:

• 150-200grs of "French" Goats cheese
• 1/2 glass of cream
• 1/2 glass of milk
• 2 soup spoons of butter
• 1 bunch of dill
• about 1kg of potatoes (red)
• salt and pepper to taste

Roast the potatoes it will take about 1 hours 200c, once done cut the potatoes in halves with a spoon scoop the potato interior from each half into a bowl, leaving virtually just the skin.

Mash the potato with a masher and throw in the goats cheese in bits and the butter also seasoning (salt and black pepper to taste), give it a stir the goats cheese should melt as the potato is hot and will start going very thick now throw in the rest, the dill, the milk and the cream (double is best) and stir it all very well.

Spoon the mixture back into each potato and on the top sprinkle a little more salt and freshly ground black pepper, put it back in the oven for 15 minutes more 200c and it is done.
See, when you put the potatoes in for the 15 minutes it is at this time that you can reheat and cook the crackling of the pork as previously mentioned, as this way both things are ready at the same time. DELICIOUS really is.
You will notice I also cooked some halves, corn-on-the-cob with a little melted butter on top they were great too.

Pork Sticky Rib Rack with Courgette Bulgar

I was really hungry for a nice piece of meat but also wanted to balance it out with some veg, so I combined two very different things that ended up complimenting each other perfectly. Sticky pork ribs and vegetarian courgette Bulgar.

Recipe Ingredients:

• Bulgar
• 1 large onion
• 1 large yellow pepper
• 300grs Bulgar
• 1 large carrot
• 1 large courgette
• 2 spoons of tomato paste (with half glass of water)
• 1/2 can of tomato (chopped)
• 1 garlic clove
• 2 bay leafs
• some olive oil
  

Meat

• 1 full pork rib rack
• 2 spoons of Maple syrup
• 1 tea spoon of chili powder
• 1 tea spoon of smoky paprika (or normal is you prefer)
• salt and pepper to taste
• 2 soup spoons of sesame seeds
  
• a pinch of garlic granules (or a fresh minced garlic)

Preparation:

I started with the pork rack in a cup mix the: syrup, chili powder, salt, pepper, paprika, and garlic. With your fingers rub it on thickly on the rib rack on both sides, then use the sesame seeds and sprinkle them on both sides too.... Stick the rack on a tray on a metal rack so that it cooks well on both sides, gas mark 200c for about 40-60 minutes depending how crispy you want it.

While that is doing let's do the Bulgar. In a pan with boiling water add a glug of oil some salt and pour the Bulgar in, it will take about 10-15 minutes to cook depending how coarse you buy your Bulgar, while that is doing you prepare the veg, peel and slice the carrots, dice the courgette the onion yellow pepper and mince the garlic, put a wok or a large pan on the stove and add a couple of glugs of olive oil, once hot add the onion, garlic, pepper and the bay leafs.

Cook until onion starts to brown, at this stage add the carrots and the courgettes + the 1/2 can of tomatoes and the tomato paste and water, also some salt and pepper to taste. Let this cook for 20 minutes and once is done, in a colander rinse the Bulgar with boiling water drain well and pour it into the sauce, giving it a good stir to mix well, cover the pan with a lid and let it rest for about 5 minutes more (no cooking now just resting) so that the flavours can be absorbed by the Bulgar.
serve it all together and I guarantee you a great meal.

Pork and Pineapple Skewers and Potato Grattin

Receita em PORTUGUES Clique AQUI

Above you can see in raw part of a simple yet very efficient recipe, I purchased a couple of pork cutlets and I wanted to feed 4 people, but I didn't want to do the conventional grilled pork with chips or mash, but also I didn't want to do anything laborious. So I decided to do skewers, and being quite partial to sweet and sour, and with influences from gammon steak...I decided to do pork and pineapple skewers and for the accompaniment just potato onion and tomato, grattin.

So I cut the two chops into squares, also got a tin of pineapple and cut them into chunks as you can see on the photo, prior to putting the pork on skewers I marinated it in a little port, paprika, chilli powder and lemon juice, salt and black pepper of course, after letting it marinade for 30 minutes I put them on a skewer with the pineapple and left it marinading again while preparing the potatoes.

For the potato dish, you need one onion, eneugh potatoes for four people (5 large ones should do), peel and cut both the potatoes and the onions very thinly then boil the sliced potatoes for about three minutes, on a tray put a little olive oil and smeer the bottom of it to cover it, then cover the bottom with a layer of potatoes then you leithal some chopped tomatoes to cover the potatoes, then spread some onions to cover the tomato, then sprinkle some salt black pepper and some slithers of garlic, repeat the process, and finally cover it with a third layer of potatoes, cover all of that with some foil and place it in the oven for 40 minutes, after that take it out remove foil cover it with greated cheese and sprinkle some oregano, dried or fresh either will do. Back in the oven for 15 minutes more (gas 200c all the time).

Ten minutes away from them being cooked you should heat very well a grill pan and drizzle a little oil and start cooking the skewers, browning and turning around and so on until all sealed in then cook until fully done.

Serve it on a plate and you're done...so easy you don't even need a recipe and again under a £5.00. Don't say I never helped you. :)