CURRIED PORK PIE WITH POTATO AND CHEESE CRUST
Ingredients:
6 to 8 medium sized Mayfield Farm chemical-free potatoes (750-800 g)
1 tablespoon of butter (for mashed potatoes)
1 tablespoon hot water (for mashed potatoes)
700-750 g Mayfield Farm free range minced pork
1 large onion chopped into wedges and separated
1 tablespoon of curry powder
2 tablespoons of plain flour
1 cup of water
1 vegetable or chicken stock cube (or 2 teaspoons of stock powder)
1 x 400 g can of tomatoes (whole or diced)
1 tablespoon of mango chutney
Pinch of salt and pepper
125 g tasty cheese, grated
1 tablespoon of oil for frying
Method:
Peal and boil the potatoes.
Heat the oil in a frying pan until hot. Stir in the curry powder and the onion pieces. Fry until the onion is partly cooked then add the minced pork. Continue frying, stirring occasionally to break up mince.
Stir the flour through the mixture so that it coats the meat evenly then add the cup of water and stock powder. (Note: the flour may be added to the water and dissolved before adding to the mixture if preferred.)
Add the entire can of tomatoes, the chutney plus salt and pepper.
Bring to the boil, stirring occasionally, then reduce to a simmer until cooked through.
Mash the potatoes when cooked. Adding a little butter and hot water will ensure a smooth spreadable consistency.
Pour the meat mixture into an oven proof pie dish to form an even layer. Carefully, a spoonful at a time, place the mashed potato on top until the entire meat mixture is covered. Sprinkle the grated cheese on top.
Bake the pie in a moderate oven until the cheese melts and becomes golden. (Note: Some of the liquid from the meat mixture may bubble up through the potato. If you are concerned about it overflowing place the pie dish on a baking tray.)
6 to 8 medium sized Mayfield Farm chemical-free potatoes (750-800 g)
1 tablespoon of butter (for mashed potatoes)
1 tablespoon hot water (for mashed potatoes)
700-750 g Mayfield Farm free range minced pork
1 large onion chopped into wedges and separated
1 tablespoon of curry powder
2 tablespoons of plain flour
1 cup of water
1 vegetable or chicken stock cube (or 2 teaspoons of stock powder)
1 x 400 g can of tomatoes (whole or diced)
1 tablespoon of mango chutney
Pinch of salt and pepper
125 g tasty cheese, grated
1 tablespoon of oil for frying
Method:
Peal and boil the potatoes.
Heat the oil in a frying pan until hot. Stir in the curry powder and the onion pieces. Fry until the onion is partly cooked then add the minced pork. Continue frying, stirring occasionally to break up mince.
Stir the flour through the mixture so that it coats the meat evenly then add the cup of water and stock powder. (Note: the flour may be added to the water and dissolved before adding to the mixture if preferred.)
Add the entire can of tomatoes, the chutney plus salt and pepper.
Bring to the boil, stirring occasionally, then reduce to a simmer until cooked through.
Mash the potatoes when cooked. Adding a little butter and hot water will ensure a smooth spreadable consistency.
Pour the meat mixture into an oven proof pie dish to form an even layer. Carefully, a spoonful at a time, place the mashed potato on top until the entire meat mixture is covered. Sprinkle the grated cheese on top.
Bake the pie in a moderate oven until the cheese melts and becomes golden. (Note: Some of the liquid from the meat mixture may bubble up through the potato. If you are concerned about it overflowing place the pie dish on a baking tray.)
PORK AND VEGETABLES WITH SWEET AND SOUR SAUCE
Ingredients for Sweet and Sour Sauce:
½ cup sugar
2 tablespoons tomato paste
1 tablespoon tomato sauce
1 tablespoon cornflour
½ cup white vinegar
1 tablespoon soy sauce
¾ cup warm water
Method:
In a saucepan combine the first four ingredients until a smooth paste is created. Add the vinegar a little at a time to avoid lumps. Add the soy sauce and water then mix well.
Bring the mixture to the boil stirring continuously as the cornflour starts to make the sauce thicken. Simmer for approximately 5 minutes stirring occasionally.
Ingredients for Pork and Vegetables:
2 large Mayfield Farm free range pork chops (to provide a minimum of 500 g of deboned trimmed meat)
1 capsicum (or part of a red and a green capsicum) cut into 1.5 cm strips then cut into triangles
1 carrot sliced very thinly, cut slightly on the diagonal
1 clove garlic crushed or chopped
1 onion cut into wedges (separate the layers)
1 can pineapple pieces (drained)
1 tablespoon soy sauce
1 tablespoon sweet sherry
1 pinch salt and pepper
1 egg
Quantity of cornflour for coating
Quantity of oil for frying
Method:
Cut the pork into bite sized pieces (approximately 2 x 2 cm).
Combine the soy sauce, sweet sherry, salt and pepper in a bowl. Marinade the pork in the mixture for at least 10 minutes or longer if desired (covered in the refrigerator).
In a separate bowl beat the egg. Draining the marinade from each pork piece, dip it into the egg and then toss in cornflour until evenly coated. (Tip: spoon cornflour into a food grade plastic bag. Add a few pieces of pork then holding the bag closed shake to coat the pork. Repeat until all the pork is coated.)
Heat the oil in a frying pan or wok until hot. Working in batches if necessary, fry the pork pieces until golden brown. Drain and put aside.
Heat approximately 2 tablespoons of oil until hot then stir fry the capsicum, carrot, onion pieces and garlic. Without burning the garlic fry until all the vegetables are cooked but still firm. Add the pineapple pieces towards the end of the cooking time so that they are heated through.
Return the pork pieces to the pan then add the prepared sweet and sour sauce and stir to coat. Serve with steamed or boiled rice.
Alternatively serve the Pork and Vegetable with rice with the Sweet and Sour Sauce poured the over the top.
½ cup sugar
2 tablespoons tomato paste
1 tablespoon tomato sauce
1 tablespoon cornflour
½ cup white vinegar
1 tablespoon soy sauce
¾ cup warm water
Method:
In a saucepan combine the first four ingredients until a smooth paste is created. Add the vinegar a little at a time to avoid lumps. Add the soy sauce and water then mix well.
Bring the mixture to the boil stirring continuously as the cornflour starts to make the sauce thicken. Simmer for approximately 5 minutes stirring occasionally.
Ingredients for Pork and Vegetables:
2 large Mayfield Farm free range pork chops (to provide a minimum of 500 g of deboned trimmed meat)
1 capsicum (or part of a red and a green capsicum) cut into 1.5 cm strips then cut into triangles
1 carrot sliced very thinly, cut slightly on the diagonal
1 clove garlic crushed or chopped
1 onion cut into wedges (separate the layers)
1 can pineapple pieces (drained)
1 tablespoon soy sauce
1 tablespoon sweet sherry
1 pinch salt and pepper
1 egg
Quantity of cornflour for coating
Quantity of oil for frying
Method:
Cut the pork into bite sized pieces (approximately 2 x 2 cm).
Combine the soy sauce, sweet sherry, salt and pepper in a bowl. Marinade the pork in the mixture for at least 10 minutes or longer if desired (covered in the refrigerator).
In a separate bowl beat the egg. Draining the marinade from each pork piece, dip it into the egg and then toss in cornflour until evenly coated. (Tip: spoon cornflour into a food grade plastic bag. Add a few pieces of pork then holding the bag closed shake to coat the pork. Repeat until all the pork is coated.)
Heat the oil in a frying pan or wok until hot. Working in batches if necessary, fry the pork pieces until golden brown. Drain and put aside.
Heat approximately 2 tablespoons of oil until hot then stir fry the capsicum, carrot, onion pieces and garlic. Without burning the garlic fry until all the vegetables are cooked but still firm. Add the pineapple pieces towards the end of the cooking time so that they are heated through.
Return the pork pieces to the pan then add the prepared sweet and sour sauce and stir to coat. Serve with steamed or boiled rice.
Alternatively serve the Pork and Vegetable with rice with the Sweet and Sour Sauce poured the over the top.
SPAGHETTI BOLOGNAISE
Ingredients:
3 rashers of bacon, rind removed and finely diced
2 tablespoons olive oil
500 g Mayfield Farm free range pork mince
5 medium garlic cloves, finely chopped
1 cup mixed vegetables, finely chopped (onion/leek, carrot, celery or others of your choice)
¼ cup of finely chopped fresh oregano leaves
1 cup red wine
½ cup milk
400 g can chopped tomatoes
Pinch brown sugar
1 tablespoon soy sauce
Method:
In a large pan, sauté bacon in olive oil over a medium heat for 4 minutes or until just softened.
Add pork mince and garlic, and sauté until just browned, stirring well to break up the mince.
Transfer mince mixture to a slow cooker or casserole dish. Add remaining ingredients and cook on low or in a slow oven for approximately 5 hours.
Serve with 500 g cooked spaghetti and a generous amount of shaved or grated parmesan cheese.
Adapted from a recipe from Better Homes and Gardens
3 rashers of bacon, rind removed and finely diced
2 tablespoons olive oil
500 g Mayfield Farm free range pork mince
5 medium garlic cloves, finely chopped
1 cup mixed vegetables, finely chopped (onion/leek, carrot, celery or others of your choice)
¼ cup of finely chopped fresh oregano leaves
1 cup red wine
½ cup milk
400 g can chopped tomatoes
Pinch brown sugar
1 tablespoon soy sauce
Method:
In a large pan, sauté bacon in olive oil over a medium heat for 4 minutes or until just softened.
Add pork mince and garlic, and sauté until just browned, stirring well to break up the mince.
Transfer mince mixture to a slow cooker or casserole dish. Add remaining ingredients and cook on low or in a slow oven for approximately 5 hours.
Serve with 500 g cooked spaghetti and a generous amount of shaved or grated parmesan cheese.
Adapted from a recipe from Better Homes and Gardens
HONEY AND CHILLI PORK RIBS
Ingredients:
8 Mayfield Farm free range pork spare ribs or pork rashers
¼ cup sherry
½ cup honey
¼ cup tomato sauce
2 tablespoons soy sauce
1 teaspoon sweet chilli sauce
4 cloves garlic, chopped finely
1 tablespoon grated green ginger or 2 teaspoons powdered ginger
½ teaspoon Chinese five spice powder
Method:
Place spare ribs in a baking dish, combine remaining ingredients and mix well, and then pour over ribs. Bake in a moderate oven uncovered for about 1½ hours, or until tender, basting occasionally. Remove excess fat. Serve with fluffy rice or mashed potato and steamed mixed vegetables.
Adapted from an internet recipe
8 Mayfield Farm free range pork spare ribs or pork rashers
¼ cup sherry
½ cup honey
¼ cup tomato sauce
2 tablespoons soy sauce
1 teaspoon sweet chilli sauce
4 cloves garlic, chopped finely
1 tablespoon grated green ginger or 2 teaspoons powdered ginger
½ teaspoon Chinese five spice powder
Method:
Place spare ribs in a baking dish, combine remaining ingredients and mix well, and then pour over ribs. Bake in a moderate oven uncovered for about 1½ hours, or until tender, basting occasionally. Remove excess fat. Serve with fluffy rice or mashed potato and steamed mixed vegetables.
Adapted from an internet recipe
CURRIED CHOPS
Ingredients:
750 g Mayfield Farm free range pork forequarter chops
1½ dessertspoons curry powder
1 dessertspoon brown sugar
1 dessertspoon desiccated coconut
1 dessertspoon sultanas
1 large onion, chopped
Salt to taste
1 tablespoon tomato sauce
1 tablespoon Worcestershire sauce
½ an apple
1 tablespoon mango chutney
1 tomato, chopped
1 tablespoon cornflour
1 cup water
1 tablespoon chicken stock
Method:
Cube pork and roll in curry powder and flour, and in a large pan fry until brown and then fry diced onion. Mix water, cornflour and chicken stock and add to pan. Add all other ingredients and cook for approximately 1½ hours or until pork melts in your mouth. Serve with boiled rice and mixed steamed vegetables.
Adapted from an internet recipe
750 g Mayfield Farm free range pork forequarter chops
1½ dessertspoons curry powder
1 dessertspoon brown sugar
1 dessertspoon desiccated coconut
1 dessertspoon sultanas
1 large onion, chopped
Salt to taste
1 tablespoon tomato sauce
1 tablespoon Worcestershire sauce
½ an apple
1 tablespoon mango chutney
1 tomato, chopped
1 tablespoon cornflour
1 cup water
1 tablespoon chicken stock
Method:
Cube pork and roll in curry powder and flour, and in a large pan fry until brown and then fry diced onion. Mix water, cornflour and chicken stock and add to pan. Add all other ingredients and cook for approximately 1½ hours or until pork melts in your mouth. Serve with boiled rice and mixed steamed vegetables.
Adapted from an internet recipe
Spicy Sausage and Chicken Hotpot
Ingredients:
1 tablespoon olive oil
4 Mayfield Farm garlic and fennel sausages
2 chicken breast fillets
1 large onion, chopped
1 large clove garlic, crushed
1 red capsicum, chopped
1 green capsicum, chopped
300 g button mushrooms (optional)
425 g tinned tomatoes, chopped
½ cup dry white wine
½ cup chicken stock
1 teaspoon dried oregano leaves
1 teaspoon dried marjoram
Black pepper to taste
Method:
Heat half the oil in a large heavy-based pan. Cook sausages quickly over medium-hot heat for 5 minutes or until well browned. Drain on paper towels.
Dice chicken breasts and add to pan, cooking for 5 minutes. Drain on paper towels. Drain fat from pan.
Heat remaining oil and add onion, garlic and capsicum to pan and cook for 5 minutes. Add mushrooms and cook a further 3 minutes. Slice the sausages diagonally in 2 cm slices.
Add sausages and chicken to pan with tomatoes, wine, stock, oregano, marjoram and pepper. Bring to boil and then reduce heat to simmer. Cook uncovered for 15 minutes or until liquid is reduced and slightly thickened.
Serve with crusty bread.
Adapted from a recipe from Family Circle Favourite Casseroles and One-pots
1 tablespoon olive oil
4 Mayfield Farm garlic and fennel sausages
2 chicken breast fillets
1 large onion, chopped
1 large clove garlic, crushed
1 red capsicum, chopped
1 green capsicum, chopped
300 g button mushrooms (optional)
425 g tinned tomatoes, chopped
½ cup dry white wine
½ cup chicken stock
1 teaspoon dried oregano leaves
1 teaspoon dried marjoram
Black pepper to taste
Method:
Heat half the oil in a large heavy-based pan. Cook sausages quickly over medium-hot heat for 5 minutes or until well browned. Drain on paper towels.
Dice chicken breasts and add to pan, cooking for 5 minutes. Drain on paper towels. Drain fat from pan.
Heat remaining oil and add onion, garlic and capsicum to pan and cook for 5 minutes. Add mushrooms and cook a further 3 minutes. Slice the sausages diagonally in 2 cm slices.
Add sausages and chicken to pan with tomatoes, wine, stock, oregano, marjoram and pepper. Bring to boil and then reduce heat to simmer. Cook uncovered for 15 minutes or until liquid is reduced and slightly thickened.
Serve with crusty bread.
Adapted from a recipe from Family Circle Favourite Casseroles and One-pots
