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Melt the butter in a pan. Add the cabbage to the pan with the remaining ingredients and cook for 3-4 minutes. Season and serve with the stuffed loins. LOIN CHOP: Preheat the oven to 220c/Gas Mark 7. Cut a pocket in each chop and fill with the burger mix. Heat the oil in an ovenproof pan; add the chops and brown on all sides. Transfer to the oven to continue cooking for 10-12 minutes. Serve with the cabbage. BURGERS WRAPPED IN BACON: Heat 15ml/1tbsp oil in a shallow pan, add the onion and cook until soft. 1 In a large bowl mix the mince, sage, thyme and rosemary, garlic, spring onions, beaten egg, breadcrumbs and cooked onion. 2 Shape half the mixture in to 4 small patties and wrap in the bacon - the rest is used to stuff the loin chop). Secure with cocktail sticks if needed. Shallow fry in the remaining oil until they are cooked through. Serve with the Tomato Sauce and Croutons. TOMATO SAUCE: Heat the oil in a pan, add the onion and cook until soft. Add the passata, spring onion and basil. Simmer for 8-10 minutes. Season and serve. CROUTONS: Remove the crusts from the bread and cube. Melt the butter in a shallow pan and cook the cubes until golden brown. BLACKBERRY FOOL WITH PASTRY HEARTS: Preheat oven to 200c/Gas Mark 6. 1 Combine all the pastry ingredients together in a processor and knead with a little extra flour until smooth. 2 Roll out on a floured table to 1/2cm thick. Cut out a large heart shape from the pastry, then from that heart shape cut a smaller heart shape. 3 Put on a baking sheet, refrigerate for 5-10 minutes and then bake for 10-15 minutes. Drain the blackberries and put the juice in to a pan with the caster sugar. Bring to the boil and simmer for 10-12 minutes. 4 Whisk the double cream with the icing sugar until thick and fold in the blackberries with the remaining ingredients. continued in part 2
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