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Tag: Pork

Kawlata Stew with Buckwheat

Traditionally a thick soup, I use smoked ham hock and the same ingredients to make this Kawlata stew and serve it with buckwheat. You will need: 1 smoked ham hock [xikel], cut into 3 chunks 3 rashers bacon, finely chopped 1 large onion, finely sliced 1 clove garlic, finely chopped small piece of shredded cabbage (optional) 1/4 medium cauliflower 1 zucchini 100g carrots 250g … Read More Kawlata Stew with Buckwheat

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Quick all-in-one meal: Pork Meatball Traybake

‘an ideal all-in-one supper or to feed a large crowd  for Sunday lunch.  I always choose local pork’ Print Pork Meatball Traybake Prep Time: 15 minutes Cook Time: 50 minutes Total Time: 1 hour, 5 minutes Category: Pork Cuisine: Mediterranean All in one nourishing quick meal Ingredients For the pork meatballs you will need: 300g pork mince 25g finely chopped bacon 60g gluten free … Read More Quick all-in-one meal: Pork Meatball Traybake

Kale parcels of pork

‘I make parcels of kale stuffed with very lean ground pork and steam them in an infusion of  fresh turmeric and delicate aromatic spices.  What can I add?  just expect amazing textures and flavors…’ You will need: 250g pork mince 1 clove minced garlic 1/2 onion, finely chopped and cooked 1 tablespoon fresh herbs, finely chopped 1/4 teaspoon provence herbs 1/2 teaspoon coriander seeds, crushed a pinch of ground … Read More Kale parcels of pork

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Fillet of Pork with Kale and smoked ham

‘Pork fillet is just as lean as skinless chicken breast and it is classed as an ‘extra lean’ meat. Calorie-wise it is even lower than chicken breast at 136 calories for a 100g serving as opposed to skinelss chicken at 197 calories for the same amount. I combine it here with kale and smoked bacon and the recipe cannot get much simpler than this. … Read More Fillet of Pork with Kale and smoked ham

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Ftira with Pulled Pork

We have what is probably one of the best sourdough breads in the world. The small old fashioned bakeries are still active and alive and the hub of nearly every village and town. Fermented slowly the bread is crunchy and crusty with the inside, moist, light and an overall flavor that is unique. For my recipe I use ftira flat loaf topped with sesame … Read More Ftira with Pulled Pork

A good pot of Chili, a taste of Texas in the Med

Follow me on facebook and Twitter I met Chef Tim Byres a few weeks ago and I followed his Texan tip and added espresso to my chili. You have to try it. The depth of flavor that the espresso adds to the chili is incredible. I use cannellini beans instead of kidney to blend in with the pale colour of pork. You will need: … Read More A good pot of Chili, a taste of Texas in the Med

Pork Belly with tahini and how to make the best crackling

The secret of the best crackling is to simply scald the skin with boiling water. You will see it shrivel. If you are in a rush you do not need to do anything else and you will still get a perfect crackling. The best pork can be found right here in the heart of the Mediterranean. Local pork is a premium grade product and … Read More Pork Belly with tahini and how to make the best crackling

Pork Meatballs with haricot beans in tomato sauce

  This dish has great flavors, great textures. I used gluten free oats to coat/bind the meatballs rather than bread crumbs or flour. I tend to use oats now for this purpose and for giving a bit of texture for example to dishes like these ricotta stuffed zucchini . The sauce is with fresh tomatoes and red wine. Smoked paprika in the mince and … Read More Pork Meatballs with haricot beans in tomato sauce

Pork Peperonata

‘I cook this simple and aromatic pork dish with a half a head of garlic for flavor. The peperonata is an easy dish to make, economical and very colourful if you use as many colours of pepppers that you can find’  You will need: 500g pork fillet cut into steaks a sprig or rosemary half a head of garlic but adjust to your taste. … Read More Pork Peperonata

Its drizzling outside, I feel the humidity as I make breakfast in a frame

This week’s paper Its the ‘in-between stage’ now when you feel hot from wearing too many layers and then perhaps a bit chilly. These days I like a cooked breakfast especially at weekends as it keeps me going all day. This is more of a healthy fry-up and I make an effort to use as little oil as possible. I assemble a frame with … Read More Its drizzling outside, I feel the humidity as I make breakfast in a frame

Negneg Farm with a plate of amazing penne, arugula and sausage

I have often written here that the island’s pork is one of the most superior in both texture and taste and I am sharing with you today my lunch of a simple but most delicious plate of pasta with arugula and local sausage that is made with coriander seeds, garlic and flat leaf parsley. If you do not live on the island use a … Read More Negneg Farm with a plate of amazing penne, arugula and sausage

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Fresh Pork Traybake, a quick everyday meal

‘There are just over 100 pig farms on the island and local fresh pork is amazing in flavour and texture.  You cannot get fresher than local as the size of the island facilitates the distribution of pork to village butchers and shops within 24 hours of slaughter. This is an all-in-one quick meal, ideal for feeding a crowd.   I like to line my … Read More Fresh Pork Traybake, a quick everyday meal