Pig in (and out) of the Pantry

Pig in (and out) of the Pantry

Have you seen our beautiful Oxford Sandy & Black piglets (also known as Oxford Forest or Plum Pudding pigs) as featured in the March edition of Country Living magazine? Supplied by our rare breed smallholding and living the high life locally and now featuring in this wonderful magazine!

Did you know that bacon is healthy!!! A recent study in Switzerland has shown that high levels of vitamin B3 (niacin) may in fact be beneficial for us all as B3 tricks the body into believing it is exercising even when no exercise is being taken! How wonderful – bacon butties all round!! Our tiny Farm Shop Pig in the Pantry has a wonderful supply of smoked and unsmoked back and streaky bacon.

James Martin

Chef James Martin loves his pork chops – try his recipe from the BBC’s latest Program – James Martin: Home Comforts

Don’t forget that the flavour and taste comes from the wonderful layer of FAT in your chop!!

Grilled Pork Chop With Almond Croquettes And Salad
Grilled Pork Chop With Almond Croquettes And Salad

Pork chops cooked with apple wedges, flaked almond-flecked croquettes and a herb-packed salad make for a stunning dinner party supper.

Ingredients

  • 2 pork loin chops
  • 1 apple, cored and cut into wedges
  • Salt, to taste
  • For the dressing
  • 1 free-range egg yolk
  • 1 tsp English mustard
  • 2 tsp clear honey
  • 2 tbsp cider vinegar
  • 150ml/5fl oz vegetable or sunflower oil
  • 1 banana shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp finely chopped flatleaf parsley
  • 1 tbsp finely chopped mint
  • 1 tbsp finely chopped basil
  • 1 tbsp finely chopped thyme

For the almond croquettes

  • 500g/1lb 2oz mashed potatoes
  • 1 tbsp finely chopped flatleaf parsley
  • 50g/1¾oz plain flour
  • 1 free-range egg, beaten
  • 75g/3oz flaked almonds

For the salad

  • 1 head Little Gem, roughly chopped
  • 2 handfuls lamb’s lettuce

Preparation method

Preheat the grill to high. Place the pork chops in an ovenproof frying pan along with the apple wedges, then season the pork fat with salt and place under the grill for 10 minutes.

To make the dressing

Place the egg yolk into a bowl along with the mustard and honey.

Add the cider vinegar and whisk, then gradually add the vegetable oil, whisking all the time until thick and creamy.

Add the shallot, garlic, parsley, mint, basil and thyme and whisk once more, then check the seasoning and set aside.

For the almond croquettes

Heat the oil in a deep-fat fryer or large saucepan to 180C/350F. (CAUTION: hot oil can be dangerous. Never leave the pan unattended.)

Check the seasoning on the mashed potatoes, then add the remaining flat leaf parsley and mix well. Take a small handful and roll into a sausage shape, repeat with all the mash.

Prepare a plate of flour, a bowl of eggs and a plate of flaked almonds.

Roll the potato sausages in the flour, then the eggs and then the flaked almonds.

Place straight into the fat fryer for 2-3 minutes, or until golden-brown, crisp and hot, then remove using a slotted spoon onto a plate lined with kitchen paper.

Place the salad leaves into a bowl and add enough dressing to just coat the leaves, then serve alongside the croquettes and pork chop.

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