Our Recipes
BAKED GAMMON
- Place the gammon in a large pan and cover with water. Bring slowly to the boil and drain.
- Add 1 onion, 1 carrot, 1 stick of celery, a bouquet garni and 6 peppercorns.
- Cover again with water and bring to the boil.
- Continue to cook for 10 minutes per 450g plus a further 10 minutes.
- Remove from the water, take off the skin and score the fat in diamonds with a sharp knife.
- Place the joint on a baking tray, spread a thin layer of mustard over the ham, stud with cloves and sprinkle with brown sugar. Bake in a pre-heated oven at 180ºC for 30 minutes.
PORK BOLOGNAISE
450g Pork Mince
1 onion finely chopped
2 Garlic cloves finely chopped
2 x celery sticks finely chopped
6 x slices smoked streaky diced
2 tsp tomato puree
1 tin chopped tomato
1 x beef stock cube
Salt + Pepper
Fry the onions, celery and garlic until soft. Add bacon and brown mince. Crumble in beef stock cube. Fry for 5 minutes. Stir in Tomato puree. Add tin Tomatoes and simmer until cooked. Season to taste.
CURRIED PORK
450g Pork Mince
1 onion finely chopped
2 Garlic cloves finely chopped
¾ pt chicken stock
6oz Rice
8oz Potatoes diced
2tbsp Curry paste
2 oz peas
2 oz sliced Mushrooms
Salt + Pepper
Fry the onions and garlic until soft. Brown Mince for 5 minutes. Add all other ingredients to pan followed by stock. Bring to the boil then simmer until cooked.
SWEET & SOUR PORK
2lb diced pork
2 tbsp oil
1 large onion
1 Red pepper
2 sticks celery
3 carrots
Sauce
Small tin pineapple chunks
2 tbsp tomato ketchup
1 tsp brown sugar
1 tsp vinegar
1 dessert spoon tomato puree
1 tbsp cornflour
½ pt water
Pepper and salt
Pre heat oven to 160c / 325f / gas 3
Heat the oil in a large flameproof casserole dish, brown pork, onions and celery then remove to plate.
To juices in casserole dish add pineapple juice, tomato ketchup, brown sugar, vinegar, tomato puree, cornflour and water. Mix together.Add carrots, pepper, browned pork, celery, onions to the sauce and mix well. Put into oven for 1¼ hours then add pineapple chunks and cook for a further 15 minutes (Until meat is tender).
This is delicious served with rice.
SPANISH PORK
2lb diced pork
2 tablespoon olive oil
1 tablespoon plain flour
2 medium onions sliced
2 cloves garlic crushed
1 teaspoon basil
1 x 400g tin chopped tomatoes
6 fl oz red wine
1 pepper de seeded and chopped
2 oz pimento stuffed olives (optional)
Salt and pepper
Pre heat oven to 160c / 325f / gas 3
Heat the oil in a large flameproof casserole dish, and then add the cubes of pork and brown on all sides. Cook only a few cubes at a time and remove them to a plate when done. Then add the onions to the casserole and brown them for a few minutes before returning the meat to the pan and sprinkling in the flour. Stir everything well and add the chopped tomatoes . Pour in wine; add the garlic, basil and a seasoning of salt and pepper. Stir bring slowly to simmering point then cover with a tight fitting lid. Transfer the casserole to the centre shelf of the oven and cook for 1 ½ hours. After that add the chopped pepper and olives, cover again and cook for a further 30 minutes (Until meat is tender).
This is delicious served with rice.
SAUSAGE CASSEROLE
225g smoked back bacon
3 tbsp olive oil
8 Great Garnetts traditional sausages
4 medium sized onions (about 450g) peeled and thinly sliced
1 clove of garlic peeled and crushed (optional)
1.5 tbsp plain flour
1 x 400g tin tomatoes
1 x 300ml beef stock
1 tbsp dried oregano
2 bay leaves (optional)
1 tbsp Worcestershire sauce
salt and freshly ground black pepper
Pre heat oven to 150c / 300f / gas 2
Cut the bacon rashers into 4 or 5 pieces.
Heat a large frying pan, add 1 tbsp of the oil and fry the bacon lightly for about 2 minutes until the fat begins to run.Transfer to a casserole.
Fry the sausages lightly on all sides in the same fat, then set aside on a plate. Add the remaining oil to the pan and tip in the sliced onions, stir and fry over a low to moderate heat until soft but not brown (about 10 minutes). Add the crushed garlic, if using, then stir in the flour. Add the tinned tomatoes, breaking them up with a wooden spoon, then add the stock, oregano, bay leaves and the worcestershire sauce and stir well. Bring to the boil and simmer for a couple of minutes.
Cut the part cooked sausages into 2 or 3 pieces. Add the sausages to the bacon, pour over the sauce, stir, then bake for an hour to an hour and a half.
(The cassserole will be ready after an hour but the sauce will get more intense if you cook it for a bit longer). Check the seasoning adding salt and pepper to taste.
Serve with mash or baked potatoes and buttered cabbage.