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Pork Loin Curry

Pork Loin Curry

Probably far from traditional, but traditions are ever evolving as far as we are concerned. There were two large Loin Chops in the offers at the local Supermarket. As there are three mouths to feed Sue de-boned them and made this pretty convincing Curry.
 
Ingredients:-
 
2 Pork Loin chops, de-boned, beaten out and then cut into strips
1 Onion, sliced
1 Potato, peeled and cubed
1 large Carrot, peeled and cubed
¼ of a Celeriac, peeled and cubed
A good squeeze of Tomato Purée
1 tin of Chopped Tomatoes
¼ tsp Garam Masala
¼ tsp Cumin
¼ tsp Chilli Flakes
¼ tsp Paprika
3 Dried Red Chillies soaked and then sliced finely
¼ tsp Onion Salt
¼ tsp Garlic Salt
¼ tsp Turmeric
1 large clove of Garlic minced
A Slug of Soy Sauce (Gluten free in our case)
Butter / Margarine
Salt & Pepper to taste
 
Method:-
 
Marinade the Pork in the Soy Sauce.
Add a sprinkle of all the spices except the Red Chillies and Garlic.
Add the Butter / Margarine to a large frying pan and gently fry the Onions until softened.
Add the Potatoes, Carrots and Celeriac, fry for 10 minutes.
Add the remaining spices and cook for a further 2 minutes.
Add the Pork and stir until the Pork is browned.
Add the Tomato Purée, tinned Tomatoes and a little water if the sauce is too think.
Simmer for 20 minutes stirring regularly.
 
We served ours with Turmeric boiled Rice and home made Onion Bhajis ( Recipe here )

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Sausage Lattice Pie

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Category: Recipes

Sausage Lattice Pie

There's a tale behind this. no Sausages were harmed in the creation of this dish. We had a visitor over Christmas who raided the local Continental Shop and bought various items, some of which were a mystery. The E252 (Potassium nitrate) in the smallest possible print on the ingredients label might have been a give-away if any of us had been able to read it without a microscope. This raw mince was described as Spiced Minced Pork. It was actually spicy raw Sausage meat! So when Sue set about making a Bolognaise sauce with it, it soon because clear that we needed to change tack….. 

Ingredients:-

500g of Sausage meat
1 Large Onion, chopped
2 cloves of Garlic, minced
Mixed Herbs
Dried Basil
Dried Oregano
Salt & Pepper
Puff Pastry (Gluten free for us)
A beaten Egg and Milk for an Egg wash
Oil to fry

Method:-

(1) Fry the Onion and Garlic until translucent.
(2) Add the Sausage meat and herbs and fry on a low heat until cooked through.
(3) Season to taste.
(4) Set aside to cool.
(5) Line an oven tray with Pastry.
(6) Add the cooked Meat and press flat with a spoon.
(7) Cut the remaining Pastry into strips and form a lattice over your Meat.
(8) Brush with the Egg wash. (We sprinkle on some ground roasted Pumpkin seeds for a bit of colour)
(9) Cook in the oven at 180c for 45 minutes.

We didn’t actually eat this monster portion, we’ll be snacking on the remaining half today. At £1.99 for 500g the Sausage meat was actually about half the price of the supermarket equivalent.
 

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