The sun is shining, the weather is warming up, so it must be time to start barbecuing again. If like me you want a change from chops and sausages this pork recipe might appeal.
BARBECUED ORANGE PORK
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Category Archives: Pork
PORK APPLE AND SAGE CASSEROLE
This casserole base makes two portions and is a great way to pre-prepare a couple of nights dinners. You can make the base, divide in half and then freeze it. It’s easy enough then to defrost it and add the extra ingredients on the night you want to use it.
THAI-STYLE PORK AND VEAL RICE PATTIES
I don’t imagine that Mum ever made these as the spicy red curry paste wasn’t something she or Dad would have liked, but for those who don’t feel that way this recipe sounds like a great way to jazz up the humble rissole.
ROLLED PICKLED PORK
After finding the recipe for the Pumped Leg of Lamb I was reminded of another cold meat specialty of Mum’s – Pickled Pork. Like the lamb you don’t see pickled pork ready made any more and you’ll have to ask the butcher to prepare it for you. It’s treated the same way as the lamb and corned beef, pumped with brine and basically you cook it the same way. If you want to modernize it you could cook it in a slow cooker.
PORK CHOP CASSEROLE
Back in the 60s, which is around the time this recipe was published, the choice of pork cuts was a lot more limited than it is now. You could buy roast pork and pork chops and not much else. So although this recipe calls for shoulder pork shops you could really use any pork cut you wanted. As it’s pre-metrics you need to convert the 10oz can of soup to 300ml and bake the casserole at 180o.
PORK BALL
To be honest I can’t decide if this recipe would taste great or not. The pork mince, bacon, egg, pine nut filling sounds good, but the pumpkin and potato topping could make it stodgy. Mum must have thought it sounded alright or she wouldn’t have kept it, if you try it out let me know how it goes.
OLD ENGLISH PORK CASSEROLE
Pork used to be the cheapest cut of meat on the supermarket shelves, but over the past few years the price has gone up quite a lot. Shoulder steak or chops are probably the most economical cut so using them in this casserole makes it tasty and affordable.
PORK WITH CARAMELISED APPLE
It’s autumn and apples are appearing back on the shelves, so I thought it was time to post a recipe that included them. Pork and apple have always gone together and I think this recipe that Mum cut out of the Herald Sun looks like a great way to combine the two.
AMERICAN RECIPE FOR TINNED MAYFAIR HAM
Ham is one of the things that has changed enormously on our table and in our cooking over the years. In Australia it wasn’t served very often. At Christmas the big treat was chicken, not turkey or ham which were very American and not available as they are today. The only way we saw large pieces of ham at our house was from a tin – the best brand being Mayfair. This old recipe at first glance sounds a bit strange, but the combination of ham, mustard, ginger and pineapple could taste quite good, I think I’d top it with a bit of cheese though. Might be worth retrying with a better quality piece of ham?
PORK VEGETABLE CURRY
This is a bit more modern curry recipe than Mum originally made. Mum made curries using just curry powder and nothing as fancy as red lentils and coriander, but I think this recipe appealed to her as it had pumpkin and cauliflower in it, vegetables she really liked.
Beb's Recipe Drawer 