Posts Tagged ‘Euro Cup 2012’

France v’s England Pork Recipes

Monday, June 11th, 2012

Match 7 – France v’s England

French-style pork chops with cream and mustard

Serves 2

  • 1 tbsp vegetable, sunflower or olive oil
  • 15g butter
  • 2 medium-sized pork chops
  • 125g chestnut or button mushrooms, rinsed and sliced
  • 100ml dry white wine or vegetable stock made with 1/2 tsp vegetable bouillon
  • 1/2 tsp chopped fresh thyme or 1/4 tsp dried thyme
  • 2 tsp Dijon mustard
  • 2-3 tbsp double cream or crème fraîche
  • Ground black pepper and lemon juice

Heat a medium sized frying pan and add the oil. When it’s hot add the butter, then lay the pork chops in the pan. Brown for about 2-3 minutes on each side, then turn the heat down and cook for a further 3 minutes or so each side depending how thick they are. Remove from the pan and set aside on a warm plate. Cook the mushrooms in the remaining oil and butter until lightly browned. Scoop them out and add to the pork. Pour in the wine or stock, add the thyme and bubble up until the liquid has reduced by about two thirds. Take the pan off the heat and stir in the cream or crème fraîche and mustard then warm through gently taking care not to let the sauce boil. Season with salt and plenty of black pepper (and a squeeze of lemon juice if you’re using cream rather than crème fraîche). Return the chops and the mushrooms to the pan together with any juices, heat through for another couple of minutes then serve with boiled new potatoes or buttered tagliatelle and some green beans or broccoli.

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English Roast Pork Recipe
Prep Time: 10 minutes
Cook Time: 1 hour, 40 minutes
Total Time: 1 hour, 50 minutes
•    1.35 kg/3 lb loin of Pork
•    4 tbsp extra virgin rapeseed or olive oil
•    Sea salt flakes
•    1 medium onion, halved with skin on
•    2 tsp plain flour
•    1 glass dry cider or white wine
•    1 pt/500ml chicken or vegetable stock
•    1 tsp ice cold butter
Preheat the oven to 220°C/425°F/gas 7
•    The pork should be at room temperature before you start this recipe. Using a paper towel dry the pork all over including the skin.
•    Using a very sharp knife (A Stanley or Craft knife works well) make slashes approx a finger width apart across the skin, don’t cut through to the meat, about half way down the fat is good.
•    Rub the skin with the oil ensuring it goes down into the slashes. Sprinkle with salt, again make sure it is down into the slits.
•    Place the pork into a large roasting tin. Tuck the two onion halves under the meat, this will help keep the meat upright as well as adding flavour to the meat. Cook for 1 hour and 40 minutes. If you are using a larger or smaller joint then cook for 25 minutes per 450g/1lb, plus add on a further 25 minutes.
•    Switch off the oven (unless you need to cook the crackling further, see note below). Remove the meat from the roasting tin and place onto a serving plate, cover loosely with foil and place in the oven with the door slightly ajar. If you need to keep the oven hot (ie for cooking potatoes or maybe Yorkshire Puddings then wrap the meat completely in foil and keep in a warm place.
•    Remove the onion from the pan, then place the pan on the stove top over a high heat until the meat juices begin to bubble but not burning. Add the flour, and stir to blend into the meat juices. Pour in the cider or wine and scrape all the juices from the bottom of the pan, reduce to a sticky glaze. Do not leave the pan unattended as the reduction happens very quickly.
•    Add the stock and and stir well,
•    Strain the gravy through a fine sieve into a saucepan and reduce by one-third. Add the butter in tiny pieces shaking the pan gently until the all the butter is absorbed. Keep warm until needed.
•    Remove the crackling from the pork and carve into thick slices.
•    Serve with pieces of crackling and the gravy, seasonal vegetables, Apple Sauce is a great accompaniment as is Sage and Onion Stuffing. Don’t forget the traditional Yorkshire Puddings if it is a Sunday lunch.
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Ukrane v’s Sweden Pork Recipes

Monday, June 11th, 2012

Match 8 – Ukrane v’s Sweden

Ukrainian Baba’s Pork Roast


  • 4 pounds pork shoulder roast
  • 3 tablespoons all-purpose flour
  • 2 tablespoons oil
  • 2 onions, thinly sliced
  • 2 teaspoons salt
  • 4 medium beets
  • 1 cup sour cream
  • 1 pound pitted prunes
  • 1 teaspoon paprika

1.Pat meat dry with a paper towel and rub with 2 tablespoons flour and salt. Heat oil in a large Dutch oven over medium-high heat. Brown meat on all sides. Add the sliced onions, cover, and reduce heat to low. Cook for about one hour, adding a little water if necessary. Turn meat twice during the roasting process.
2.Place beets in a saucepan with water to cover. Bring to a boil over medium heat and cook until beets are tender. Drain, reserving liquid. Chop beets into cubes and add to the roasting pan. Add prunes and beet water, cover, and simmer for 5 minutes.
3.Remove roast to a platter. Mix 1 tablespoon of flour with sour cream. Pour into roasting pan and mix well, scraping the sides and bottom. Simmer until sauce thickens. Season with paprika and taste. Adjust seasoning if necessary.
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Prune Stuffed Pork Roast With Browned Potatoes, Swedish Style

•    8 medium potatoes
•    4 lbs pork loin
•    14 -16 pitted prunes
•    1 lemon, halved
•    1 teaspoon salt
•    1/4 teaspoon pepper
•    1 teaspoon ground ginger
•    1 (10 3/4 ounce) can condensed beef broth, undiluted (I use consome)
•    1/4 cup butter, melted
•    1/2 teaspoon paprika
•    3 tablespoons flour
•    1/4 teaspoon ground ginger
•    1/2 cup milk
1.    Wash and pare potatoes. Cut into slices, 1/8 inch thick, down through the top of each potato, being careful not to cut through to the bottom, leaving the bottom intact. Place in ice water to chill for about 1 hour, while you get everything else ready.
2.    Wipe the pork with damp paper towels; trim off excess fat.
3.    Preheat oven to 350*F. With a long narrow, sharp knife, starting at each end pierce through to center of roast. Using fingers, push fruit into the holes to completely fill. Rub roast on all sides with half a lemon. sprinkle with salt, pepper and ginger.
4.    Place fat side up, in shallow roasting pan without rack. Pork will rest on bones. Pour beef broth around. Cover the pan with foil or a tight fitting lid and roast, covered, for 30 minutes.
5.    Remove from oven. Drain and dry potatoes.
6.    Melt butter with paprika. Roll dry potatoes in this twice, then place in roasting pan around the roast. Pour remaining paprka butter over potatoes. Roast, uncovered, basting every half hour with pan drippings. (add water if needed).
7.    Roast 1 hour 20 minutes, or until thermometer registers 175*F. Remove roast and potatoes to heated platter; keep warm in a low oven.
8.    Make a gravy by pouring pan drippings into a two cup measure. Skim off fat, reserving 2 TBS. Put the 2 TBS fat into roasting pan. Stir in the flour and ginger until smooth. Cook stirring over low heat to brown the flour slightly. Add water to the pan drippings to make 1 1/4 cup and gradually stir into the flour mixture along with the milk; bring to boiling, stirring until thickened.
9.    Serve with the roasted pork and potatoes for a really special meal.
Recipe source

Ireland v’s Croatia Pork Recipes

Sunday, June 10th, 2012

Match 6 – Ireland v’s Croatia

Irish Coddled Pork with cider

small knob butter
2 pork loin chops
4 rashers smoked bacon , cut into pieces
2 potatoes , cut into chunks
1 carrot , cut into large chunks
1⁄2 small swede , cut into chunks
1⁄2 large cabbage , cut into smaller pieces
1 bay leaf
100ml Irish cider
100g chicken stock
1.    Heat the butter in a casserole dish until sizzling, then fry the pork for 2-3 mins on each side until browned. Remove from the pan.
2.    Tip the bacon, carrot, potatoes and swede into the pan, then gently fry until slightly coloured. Stir in the cabbage, sit the chops back on top, add the bay leaf, then pour over the cider and stock. Cover the pan, then leave everything to gently simmer for 20 mins until the pork is cooked through and the vegetables are tender.
3.    Serve at the table spooned straight from the dish.
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North Croatian Pork and Sauerkraut Stew (Sekeli Gulash)
700 g pork necks (no bones)
•  150 g onions
•  100 g lard
•  1 teaspoon flour (optional)
•  1 teaspoon paprika (dried, red)
•  1 bay leaf
•  1 teaspoon caraway seed
•  1 1/2 cups white wine
•  800 g sauerkraut
•  100 g sour cream
•  1/2 teaspoon pepper
•  1 teaspoon salt
1.    Cut pork meat into small pieces.
2.    Finely slice onion and sauté it on lard until soft. Add meat and continue to sauté it until meat starts to change color.
3.    Add paprika and mix. Add some wine and continue to sauté it.
4.    After 10 to 15 minutes add sauerkraut (sliced), bay leaf, caraway seeds and more wine. Add water and brine (only if you like it really sour).
5.    Cook 30 to 40 minutes on low fire. After 20 minutes add flour (just one teaspon if you want thicker stew) and mix well. Continue to cook until sauerkraut is soft.
6.    Before serving add sour cream and mix.
Recipe source

Spain v’s Italy Pork Recipes

Sunday, June 10th, 2012

Match 5 – Spain v’s Italy

Spainish Chorizo & Pork Belly with haricot beans

750g piece of boneless pork belly , skin removed
olive oil
130g diced pancetta
1 large onion , chopped
2 garlic cloves , roughly chopped
1 tsp hot smoked paprika
200g chorizo , roughly chopped
400g tin chopped tomatoes
150ml red wine
400g haricot or cannellini beans, drained and rinsed
a bunch coriander

1.    Heat the oven to 160C/fan 140C/gas 3. Cut the pork belly into large chunks. Heat 1 tbsp oil in a large, ovenproof casserole and fry the pork in batches over a high heat until browned all over, then remove with a slotted spoon.
2.    Add the pancetta and cook for 2-3 minutes until golden, then reduce the heat slightly and add the onion and garlic. Cook for 2-3 minutes until softened. Stir in the paprika and chorizo and cook for a minute or so. Return the pork to the pan and tip in the tomatoes. Pour in the wine and enough water just to cover – about 350ml. Season, cover and cook in the oven for 2 hours. Stir in the haricot beans and return to the oven, without the lid, for 20-30 minutes. Stir in the coriander and serve with crusty bread.
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Italian Pork & Rosemary Lasagne

tsp olive oil , plus extra for greasing
400g lean minced pork (less than 5% fat)
1 onion , finely chopped
2 sticks celery , finely chopped
1 tsp dried rosemary
150ml white wine
425ml chicken stock
2 tbsp tomato purée
400g can chopped tomatoes
1 tsp cornflour
2 x 250g tubs Quark
250ml skimmed milk
freshly grated nutmeg
10 dried lasagne sheets, about 175g/6oz in total
15g/½oz freshly grated parmesan (about 5 tbsp)

1.    Preheat the oven to 190C/Gas 5/fan oven 170C. Heat the oil in a non-stick pan, add the pork and quickly fry until starting to become brown and crumbly. Add the onion, celery, rosemary and wine and bring to the boil. Cover and gently cook for 10 minutes, until softened.
2.    Add the stock, tomato purée, canned tomatoes, and season. Stir well, then bring to the boil, cover and simmer for 30 minutes by which time it will be nicely pulpy. Blend the cornflour to a paste with a few drops of water, then add to the pan and cook briefly until slightly thickened. Remove from the heat.
3.    Tip the Quark into a bowl. Give it a stir, then stir in the milk, nutmeg, seasoning.
4.    Brush a 1.4 litre/2½ pint oblong dish with a little oil. Spoon a third of the meat over the base, then cover with 2 sheets of lasagne, breaking them to fit, if necessary. Try to avoid overlapping. Spread with a third of the sauce, a little parmesan, then 2 more sheets of lasagne. Repeat layers twice more, omitting the last layer of lasagne and finishing with the sauce.
5.    Sprinkle with remaining parmesan and bake for 30-35 minutes, until golden and tender.
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Netherlands v’s Denmark Pork Recipes

Saturday, June 9th, 2012

Match 3 – Netherlands v’s Denmark

Dutch Oven Pork Roast
•    1 –5 to 6 lb pork roast
•    1l2 lb onion sweet Vidalia, -thick sliced
•    2 lbs potatoes-wash-thick sliced
•    1 jar apple sauce
•    Lawry’s garlic salt, Mrs. dash seasoning salt
•    fresh ground black pepper
1–12 inch Dutch Oven
a little olive oil
If you don’t have camp fire coals, use regular store bought charcoal–8 coals on the bottom-15 on the lid top 12 inch Dutch Oven on top of your
bottom coals.  Rub spices on roast and place in Dutch Oven – place lid on and pile on top coals.
One layer of thick sliced potatoes on the bottom and set roast on top.
Cook 2 1/2 to 3 hours (add coals as they are used up).
Place sliced onions on top roast and add a good sprinkle of spices, then add potatoes-around sides and on top roast-season again. (this recipe is max for a 12 inch Dutch Oven.)

Cook about another hour or so .
Always check pork roast with meat thermometer for doneness before serving.
When its done…pour apple sauce around the roast and put the lid back on for about fifteen minutes.
Roast will come down to a slicing temp and apple sauce will be heated through.

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A Traditional Danish Christmas Dinner (DENMARK)
12-14 pitted prunes
2 large, tart eating apples
10ml / 2 tsp lemon juice.
2.25kg / 5lb boneless loin of pork
1 tsp sugar
25g butter
30ml / 2 tbsp vegetable oil
250ml beef stock or water
1 tablespoon plain flour
250ml redcurrant jelly
salt and ground pepper
Place the prunes in a pan, cover with water, and bring to the boil over a high heat.  Cook briefly, then remove from the heat, and leave to cool for 30 minutes.  Drain the prunes, discarding the liquid, and set aside. Peel, core and dice the apples.  Place them in a bowl and toss with the lemon juice.
Use a long, sharp knife to cut a deep slit lengthwise along the pork joint, starting and ending 2.5cm from each end.  Open the pocket and season with salt and pepper.  Stuff the joint with the prunes and apples, alternating them down the length of the pocket and sprinkle the fruit with sugar. Using fine string, tie the meat at 2.5 intervals to close and secure the pocket.
Preheat the oven to 108°C / 350F / Gas 4.  Place the butter and vegetable oil in a large flameproof pot with a lid and heat over a medium heat.  Place the pork in a pot and cook for about 20 minutes, turning frequently, until brown on all sides.
Pour in the stock or water and bring to a simmer.  Cover the pot and place in the oven.  Cook for about two hours until the meat is tender and cooked through.  Remove from the oven and leave to rest for 5 minutes.
Skim off excess fat from the pan juices and bring them to the boil over a high heat. Stir in the flour, then reduce the redcurrant jelly, reduce the heat to medium, and continue to sir while simmering to make a smooth sauce.  Serve with the pork, carved into 2.5cm / 1in thick slices.

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