Ingredients:
- 8 oz (225 g) streaky or back bacon
- 1 420 g tin of baked beans in tomato sauce
- 2 or 3 hard boiled eggs – sliced
- ¼ pint tomato juice or vegetable stock
- 2 oz (56 g) margarine or butter
- 2 oz (56 g) soft breadcrumbs
Method:
- Cut the bacon into small pieces and fry until crisp.
- Put into a pie dish with the baked beans, the sliced hard boiled eggs and the liquid.
- Add the margarine or butter to any bacon fat remaining in the frying pan, toss the breadcrumbs in this for a few minutes and then press over the top of the bean mixture.
- Bake for 20 to 25 minutes towards the top of the oven at Gas Mark 6 (400°F/200°C).
Serves 4.
Nice garnished with some sliced tomatoes and served with chunky chipped or scalloped potatoes.
Filed under Bean, Pulses and Rice Recipes, Pork Recipes, Recipe by
Submitted by noshed
Serves 4
Ingredients:
- About 6 slices of liver from the butchers (you get nice slices as opposed to the little slivers you get in supermarkets).
- 4 slices of smoked streaky bacon.
- 3 or 4 large tomatoes.
- 2 or 3 medium onions.
Method:
- Chop onions and fry gently with bacon until golden.
- Put in slow cooker.
- Coat liver slices with seasoned (white pepper) flour and fry, just for a minute each side. (Any longer risks a leathery result).
- Put in slow cooker.
- Skin tomatoes by scoring once, putting in a bowl and covering with boiling water for a minute or two. Drain and fill bowl with cold water. The skins will come off in your hands.
- Chop tomatoes and add to liver/ flour pan. Put a bit more flour in and an oxo cube or similar. Stir until it thickens a bit.
- Add to cooker and stir. (You can add things like a teaspoon of made mustard or some Worcester sauce at this stage, or even a bit or red wine or sherry if you’ve got any loafing about).
- Leave for at least 4 hours on low.
Serve with spuds and cabbage.
Absolutely gorgeous and very cheap.
Filed under Offal Recipes, Pork Recipes, Recipe, Slow Cooking by
Ingredients:
- 2 lb (900 g) shoulder pork
- 1 lb (450 g) onion (about 2 medium onions)
- A large green pepper
- 2 or 3 cloves of garlic
- Tin of chopped tomatoes or 1 lb (450 g) fresh, skinned and chopped
- 1 tablespoon curry powder
- 1 chilli pepper
- 3 tablespoons tomato puree
- 2 tablespoons white wine vinegar
- 1 or 2 bay leaves
- Teaspoon of dried mint or 2 teaspoons of fresh, chopped
- Olive oil
- 1/2 pint (285 ml) veg stock or water
- Salt and pepper to taste
Method:
- Cut up the pork into largish cubes.
- Peel and chop the onions.
- Cut the pepper in half, de-pith and then cut into largish chunks.
- Finely chop the chilli pepper.
- Heat the oil in a large pan and add the pork cubes, brown on all sides.
- Remove from the pan and keep warm.
- Add the chopped onions and peppers and saute lightly. Put the curry powder, garlic and chilli pepper in and continue cooking on a low heat for one or two minutes.
- Increase the heat and add the tomatoes and tomato puree and stir in the veg stock or water and vinegar. Season with salt and pepper to taste and stir in the mint.
- Transfer to a casserole dish with the pork. Put the bay leaves on top.
- Cover and put into a low oven (Gas Mark 2) and cook for about 2 hours until the pork is really tender.
- Remove the bay leaves, skim the top for any excess fat and serve.
Enough for 4 people.
Filed under Pork Recipes, Recipe, Slow Cooking by
Submitted by JulieP
Serves 3/4 people (or 2 if very, very hungary)
1 pack thick sausage
3 or 4 large potatoes
2 large onions
Mushrooms (optional)
Garlic (optional again – I use 3 cloves)
3/4 pint vegetable Stock
1 teaspoon Marmite (optional – I know many HATE it)
Pepper
Smear of butter or oil
Method:
- Butter a casserole dish.
- Slice (thinly) potatoes and line bottom of dish with them.
- Slice onions and mushrooms (if using) and crush garlic.
- Fry onions on a low heat until soft and just turning brown, add garlic and mushroom and gently fry for a while longer, then add everything on top of potatoes.
- Gently fry the sausages until brown all the way round, but not cooked through.
- Mix stock cube (or homemade stock- need to be hot) with marmite (if using) and poor over mixture, add pepper to taste.
- Put sausage on top, pop a lid (or foil) on and put in the oven for 1 hour – Gas 6 or equivalent.
Eat with crusty bread.
Filed under Pork Recipes, Recipe by
Submitted by Tadpole
Ingredients:
- ¾ lb belly pork, cut in to three strips and then cut each strip into three (cut roughly from the rib bones but remember to include the bones inthe cooking)
- 6 large sausages, cut in half or thirds depending on size (I favour strongly flavoured sausages like boar as they provide most of the flavourfor the dish)
- 4 large chicken thighs cut in half
- 1 large onion
- 1 large potato
- 1 large carrot
- 2 bay leaves
- Small handful of fresh parsley
- Salt and pepper
- 2 cloves of garlic or a teaspoon of minced garlic
- Either a pound of dried haricot bean that have been soaked over night in fresh water or two tins of (beans of your choice) I use chickpeas and red kidney beans.
- 2 pints of good stock (chicken or vegetable)
Method:
- In a heavy cast iron Casserole, or Dutch oven on the top of the stove, fry the belly pork until the fat is crispy, remove and drain, next fry the sausages until coloured, drain most of the fat, add the chicken (with orwithout the skin, I normally take off the skin) and cook until coloured.
- Remove meat and add the garlic and the finely chopped onion fry until theonion is translucent but not brown, add the belly pork and the sausage,and the stock.
- Bring back to a rolling simmer, and then add the chicken, the beans and the roughly chopped vegetables along with the two bay leaves.
- Place in the middle a medium oven gas (mark 5) with a heavy lid cook for two hours, remove, taste, season, and add the parsley.
- Cover with a round of bakers’ parchment and cook for ¾ of an hour or until the stock has reduced to made a fine gravy.
- Serve with thick wholemeal bread or rice.
Serves 8 – 10 on its own or 12 -16 with rice
The last time I made this, the cost worked out to be roughly 35p per meal.
Filed under Bean, Pulses and Rice Recipes, Pork Recipes, Poultry and Game Recipes, Recipe, Slow Cooking by
Ingredients:
- 12 oz (340 g) pinto beans
- 8 oz (225 g) belly pork
- 2 tablespoons olive oil
- 1 large onion, peeled and slices
- 1 red and 1 green sweet pepper, quartered, pith removed and sliced
- 2 or 3 cloves of garlic, peeled and crushed
- 2 teaspoons chilli sauce or 2 chillies finely chopped
- 1 lb (450 g) tomatoes, peeled and quartered
- 8 oz (225 g) garlic sausage, sliced thickly
- Salt and pepper
Method:
- Soak the beans overnight covered in water.
- Drain the beans and put in a pan. Cover with cold water and bring to the boil. Reduce the heat and simmer for about 50 minutes until tender. Drain and keep back ¾ pint (400 ml) of the cooking liquid.
- Brown the belly pork slices under a grill on both sides. Allow to cool a little and then cut into chunks.
- Heat the oil in a large pan, add the onions and peppers and saute until tender.
- Add the garlic, tomato puree, chilli sauce or chillies, pork pieces, beans and the reserved cooking liquid.
- Bring to the boil and then reduce to a simmer for another 50 minutes or so.
- Add the tomatoes, garlic sausage and salt and pepper to taste.
- Simmer for another 30 minutes.
Serves 4 to 6 depending on appetite. Belly pork and garlic sausage relatively cheap to purchase and this is a hearty main course on its own.
Filed under Bean, Pulses and Rice Recipes, Pork Recipes, Recipe by