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Pulled Pork Burger

Pulled Pork Burger

We took advantage of a ½ price offer on Pork Shoulder a few days ago. Even the smallest joint was a bit too much for us in one meal. So we had probably about 400g of cooked shoulder in the fridge. So an old kitchen trick from our time at The Inn on The Green came into play. We often had bits and bobs left from the Sunday Carvery and the best way to deal with previously cooked Pork is to basically cook it to death in a sauce and run a fork though it. You’ve got DIY pulled Pork and it’s made from waste effectively. Works really well on a burger!

Ingredients:-

Chilled previously cooked Pork Shoulder
1l of Beef stock
Tomato Puree
Tomato Sauce Jurk Sauce

Method:-

We used a pressure cooker, but you can do this in a covered pan with ease.

Pan Method:-

(1) Submerge the cooked Pork in the Stock and bring up to the boil.
(2) Reduce to a simmer and cook for several hours until the meal starts to fall apart. Top up with water as required.

Pressure Cooker Method:-

(1) Add the Stock and Pork to the pressure cooker and seal the lid.
(2) Set the Pressure Cooker for ‘Stew’ and power it up.
(3) The cooking time will be about 30 minutes, but just add time if required.

Combining the Sauce:-

(1) Drain the Pork.
(2) Using a couple of forks strip it into shreds.
(3) Set aside any fatty bits or gristle. (If you don’t already have one a Cat or Dog are cool accessories at this stage! But remember you keep them for life!!!!)
(4) In a large bowl mix in the sauces with the hot pulled Pork.

Sue isn’t overly keen on pre-made BBQ Sauce, but this was as near as you’re likely to get flavour wise and it was really good in our burgers.

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Turkey Parmigiana with roasted Hazelnuts

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Category: Recipes

Turkey Parmigiana with roasted Hazelnuts

I found some Turkey breast steaks for the bank melting price of £0.88 and as I ended up flat bound by the weather yesterday we decided to play in the kitchen. Chicken Parmigiana is one thing, but we think we took it to another level. But I guess we would really?!

Passata sauce

Ingredients:-

1 jar of Passata
1 squirt of Tomato Puree
1 clove of Garlic, minced
1 Onion, finely diced
2 Mushrooms, finely sliced
Basil
Oregano
Oil to fry
Salt & Pepper

Method:-

(1) Fry the Onions on a low heat until translucent.
(2) Add the Garlic and stir for a couple of minutes.
(3) Add the Mushrooms and stir again for a couple of minutes.
(4) Add the Passata, Tomato Puree and stir.
(5) Add the Oregano and Basil and season with Salt & Pepper.
(6) Simmer for 5 minutes and stir occasionally.

Turkey Steaks

Ingredients:-

Turkey Breast steaks
Bread Crumbs (Gluten free in our case)
Toasted and ground Hazelnuts (The last of this years foraged nuts – Sobs a little!)
Grated Italian style hard cheese and grated mature Cheddar.
1 Egg, beaten
Dried Parsley
Dried Basil
Milk
Flour
Oil to fry
Salt & Pepper
Chilli flakes


Method:-

(1) Toast the Hazelnuts in their shells at 180C for 10 minutes on a tray and then allow to cool.
(2) Crack the shells and chop the nuts in a food processor.
(3) Mix the Breadcrumbs, half of the grated Italian style Cheese, Parsley and nuts and put in a bowl.
(4) Season the flour with Salt & Pepper, Chilli Flakes and put in a bowl.
(5) Mix the beaten Egg with a little Milk to make an Egg wash and add to a bowl.
(6) Heat the Oil in a large frying pan.
(7) Dip each Turkey steak firstly in seasoned Flour, then the Egg wash and finally the Breadcrumb mix.
(8) Fry on both sides on a moderate heat until the breadcrumbs are golden.
(9) Spoon a little Passata sauce over each steak.
(10) Sprinkle grated Cheddar over the top and then Italian style Cheese and a sprinkling of dried Basil.
(11) Grill until the Cheese has melted and browned slightly.

We really enjoyed the intense flavours and the Turkey was both tender and moist. Serve with scalloped chips and a dressed salad perhaps?
 

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