Quiche with a potato crust

Quiche with a potato crust

Potato crust quiche

I came across this interesting idea on for the love of cooking blog and just had to try it! Pastry for whatever reason is not a favorite of mine to make so when the idea to use potato slices as a base for a quiche came along, it was like a godsend. It turned out like a gourmet potato bake with wonderful crisped up edges and is on my all time favorite list from now on. (4 people easily) I used a 29cm springform cake tin to make it in so I could remove it easily and would recommend it unless you are going to serve from the dish.

What you need

2 large roasting potatoes thinly sliced
spash of olive oil
1 medium onion grated
2 cups of filling mixture total, I used diced black mushrooms, chopped spring onions and ham
handful of mature cheddar (about 1/4 cup)
8 large eggs well beaten
1/4 cup of milk
Salt and pepper

The process

Heat your oven to 180 Celsius

Oil the cake tin with spray and cook or a bit of olive oil. Line the base and sides of the cake tin about 5 cm up the side with the sliced potatoes, overlap them and press them down quite firmly. If you have an oil spray, spray a little olive oil onto the potatoes and pop into the oven for about 10 minutes or so to settle to base. Remove and set aside.

While the potato is cooking, fry the onions, mushrooms and ham on a medium heat in a little oil until softened. Beat the eggs and milk well, season with salt and pepper. Sprinkle over the potato base along with the cheese and then pour the egg mixture slowly into the potato shell.

Bake for 30 minutes on the middle rack. Test it by pressing down on the center, it should be a little springy and not soft.

Allow to cool down for about 5 minutes before removing the sides of the tin and serve with a salad!

A really great meal a bit like a really fancy potato bake!

Potato Crust Quiche on Foodista

Scotch eggs

Scotch eggs

Scotch eggs

Scotch eggs

Scotch eggs are simply delicious and perfect for breakfast or lunch with a nice salad. Having them in the fridge over weekends allows you to whip up a great meal in seconds but beware, they seldom last long enough. They are great hot or cold and take little effort to make. (6 scotch eggs)

What you need

6 hard boiled eggs
6 Eskort pork sausages
Breadcrumbs
Oil for frying

The process

Remove the meat from the pork sausages, add about ¼ cup of breadcrumbs to the sausage meat and combine well. Divide into 6 equal portions.

Place about a cup of breadcrumbs onto a plate.

Peel the eggs and cover with sausage meat, it should be about 1 to ½ cm thick. Then simply roll in the breadcrumbs to give them an even covering of breadcrumbs.

Tip: If the sausage meat sticks to your hands, just dip you hands into cold water and shake them off.

Place a pan with about 2cm of oil on a medium heat and cook the scotch eggs until they are golden brown.

Remove and set onto some kitchen paper to drain.

That’s it, your scotch eggs are done.

You should never need any salt or pepper because the sausage meat is already spiced, but what you can do is add finely chopped parsley or sage to the mixture just to give them a little something extra. You could also add some chili flakes if you like a little heat.

Here is a quick sausage recipe for sausage fans.

Pork with mint and green beans

Pork with mint and green beans

Mint pork

Mint pork

Pork is really cheap right now and this is a really fresh tasting pork recipe that is quite unlike any other pork recipe I have tried. It’s a really nice change, fresh and healthy that went really well with tagliatelle pasta. Give it a try, it’s simple and economical as well. (4 people)

What you need

800g pork fillet thinly sliced
2 teaspoons crushed garlic
palm of chopped fresh mint
500g fresh green beans chopped (3/4cm pieces)
1 onion finely chopped
1 tablespoon lemon juice
3 heaped tablespoons butter
salt and pepper
Oil

The process

Tip: When slicing any meat, always remember to slice across the grain.

Place the pork slices, garlic and 1/2 the mint in a bowl with a grind of black pepper, give it a mix, then cover and let it marinade for about an hour while you steam the beans until they are just beginning to soften but still firm or watch a bit of tellie.

Heat a little oil in a wok or heavy base pan on a medium to high heat and cook the onions until softened, tossing them around every now and then. Remove and set aside.

Turn up the heat to high, add a little more oil and stir fry the pork in about 3 batches to brown. Don’t do it all together it will stew and toughen up, you want it to brown very quickly.

Now add back the onions, toss and add the lemon juice, butter and the other half of the mint. Stir it around or toss it until well combined. taste and add salt if required.

That’s that, quick, easy and tasty.

Serve with pasta.

Sweet and sour pork

Sweet and sour pork

Sweet and sour pork

Sweet and sour pork

Sweet and sour pork with this homemade sweet and sour sauce is just fantastic. I often have sweet and sour pork at Chinese restaurans but prefer strips of meat as opposed to cubes which seem to be most popular in Chinese retstaurants. The meat is thinner,  more tender and is cooked in hot oil which makes the batter crisp. (2 servings on it’s own or 4 servings with another dish like the lemon and ginger chicken)

What you need

500g lean pork cut into strips 1/2cm wide
1 egg white lightly beaten
Pinch black pepper
4 tablespoons maizena/cornflour
2 tablespoons oil

Sweet and sour sauce

3 tablespoons All Gold tomato sauce
1 teaspoon white wine vinegar
2 tomatoes chopped
150g tinned pineapple pieces
4 tablespoons pineapple juice from the tin
2 teaspoons sugar
200ml water
2 green peppers chopped
1 small onion chopped
4 tablespoons lemon juice
5 tablespoons maizena mixed with 5 tablespoons water

The process

heat the oil on medium to high in a pan or wok, if you are using a pan add a little extra oil.

Place the maizena in a separate bowl. Beat the egg white and the pepper together and dip each piece of pork nto the egg white, give it a shake and then into the maizena, give it another shake to remove any excess maizena.

Cook the pork for about a minute or so on each side until they are nicely browned. Remove the pieces that are done and then add all of them back to the wok and give them a toss around in the wok to heat up and cook through properly, (about 2 minutes) and remove from the pan and place into a serving bowl.

Now add all of the sweet and sour sauce ingredients to a pot except the maizena mixture, bring to the boil and allow to simmer for about 1 minute. Turn down the heat to low, add the maizena mixture and stir until nicely thickened and glossy. This should not take more than 2 or 3 minutes.

Pour the sauce over the pork and serve with egg fried rice. YUMMY I tell you.

Pork stroganoff casserole

Pork stroganoff casserole

stroganoff

Pork Stroganoff

This was a real experiment that turned out to be incredibly good and it is really simple. Stroganoff is usually a beef dish but I have been eating a fair amount of pork lately. (for 4 hungry people)

What you need

500g lean pork cut into large bite size pieces
1 onion
2 cloves garlic crushed
½ cup water
1 beef stock cube
250g button mushrooms halved
½ cup sour cream
Parsley to garnish

The process

In a wok or large pan on a medium heat, add a little oil and cook the pork, onion and garlic until the pork is slightly whitened.

Add the water, crumble over the stock cube, stir and simmer for about 10 minutes with the lid on.

Add the mushrooms and simmer for another 10 minutes.

Now add the sour cream and allow to heat through.

That’s it, served with rice or mashed potato, a grind of pepper and a sprinkle of parsley.

Sticky pork riblets

Sticky pork riblets

sticky-ribsI am a big fan of pork and pork ribs are amongst my all time favorite things to eat. These are seriously delicious and you will need a damp cloth or a finger bowl beside you, no mucking around with paper serviettes and you don’t want to use your good serviettes with this sauce… I had these with a sp[icy mexican rice dish that really complimented the spicyness of the pork. They are really simple to make and a must for any meat eater.

What you need

1.5kg pork ribs cut into sections
2 tablespoons oil
2 cloves garlic crushed
2 teaspoons grated fresh ginger
2 tablespoons honey
100ml sweet chili sauce
2 tablespoons barbecue sauce
1 tablespoon dark brown sugar (treacle sugar)

The process

Boil the riblets in a large pot uncovered for about 10 minutes. They should be just about cooked.

Drain all of the water, tip them onto a clean cloth and pat them dry.

Heat a little oil in a wok or large pan on a high heat. Stir fry the riblets in small batches until they get a little colour, remove them and set aside.

Once you have cooked all of the ribs, return the whole lot to the pan along with the the rest of the ingredients, toss them around or stir them to coat each rib until the sauce begins to boil.

P{our the whole lot out onto a large serving dish, get a bib and dig in….

Sweet Thai pork morsels

Sweet Thai pork morsels

Thai sweet pork

Thai pork morsels

These are sweet little pork bites made with pork rashers cut ito strips and simmered into a sweet sauce. They are great as a starter with sticky rice and pak choi with soy sauce. You could also serve them with the Thai corn fritters.  Try these they are really worth it. (4 people)

What you need

3-400g pork rashers
100g browm sugar
2 teaspoons salt
300ml Water
100ml dark soy sauce

The process

Cut the pork rashers into strips abut 1cm wide across the skin (you can remove the skin if you prefer but I quite enjoy the little chewy piece at the end)

In a hot pan with a little oil quick fry the pork strips until there are signs of caremalization, remove and drain on paper towel.

Wipe the pan clean and reduce heat to medium.

Ad the water, sugar, salt and soy sauce and heat until all of the sugar is dissolved and there aresmall bubbles in the sauce.

Add the pork pieces, reduce the heat to low and simmer until the sauce has reduced and is thick and sweet.

Done and seriously tasty

Christmas gammon

Christmas gammon

christmas gammon

Glazed gammon

I just love gammon at Christmas, in fact I’m not sure why we seem to make it only at Christmas. It’s fantastic and it sits in the fridge after Christmas for those perfect snack and sandwiches and is completely foolproof to make.

What you need

1 deboned uncooked gammon of about 2.5kg
1 onion halved
cloves
2 sticks celery
water

Glaze

50g butter
75g dark brown sugar
1 tablespoon mustard

Place the ham into a large pot and cover with cold water, then toss in the onion halves and celery. Bring the pot to the boil and drain. Clean out the pot, place the gammon back into the pot and refill with water.

Stud the onion halves with 2 cloves and add to the pot. Bring to the boil, reduce heat and simmer on low for 2 1/2 hours.

Take the pot off the heat and set aside allowing the gammon to cool in the liquid.

When cool remove from the water, the skin will be east to remove now. Remove the skin and score the fat diagonally into diamond shapes.

Melt the butter in a pot over a low heat, add the sugar and mustard and mix until well combined.

Brush the gammon with glaze and stud with cloves, then place it in a 200 Celsius preheated oven for about 40 minutes until nicely brown. Remove and brush with the rest of the glaze.

Thats it, you’re done.

If you like to add cherries and pineapple, add them at the end. Here is a Christmas Turkey recipe , a Christmas cake recipe and of course, perfect roast potatoes. See all of the Christmas recipe ideas

Crisp pork rasher slab

Crisp pork rasher slab

pork crackling

Crisp Pork belly

I am a big fan of pork rashers on the braai that have been marinaded and have recently experimented with a nice big slab of pork belly to get a big piece of crispy skin. This recipe is really very simple and the results are incredible. Crispy crackling and juicy meat fit for a king. You may need to ask the butchery at your supermarket to cut you a piece of belly, which they will do happily.

What you need

2kg slab of pork rasher meat (pork belly)

1 tablespoon sugar
1 tablespoon salt
1 tablespoon Chinese five-spice
1 teaspoon cinnamon
1 tablespoons white vinegar
2 tablespoons oil

The process

First take your slab of pork and score the skin diagonally with a very sharp knife.

Pour boiling water over the skin in a slow stream. The skin will shrink and allow it to crisp up nicely. Dry it thoroughly with a clean cloth.

Mix together all the rest of the ingredients in a bowl and rub it onto the surface of the skin. Get some into the lines created by the scoring. Use all of the dressing.

Place on a plate, cover with clingfilm and leave in the fridge overnight.

Heat your oven to 200 Celsius, place the pork on rack in a roasting pan in the middle of the oven and roast for 30 minutes.

Lift the meat closer to the top, turn the oven up to 220 celsius and roast for a further 10-15 minutes.

Remove from the oven and allow to rest for 10-25 minutes. It’s really important to do this otherwise when you cut it all of the juices will flow out and it will be left a bit dry.

Cut nice thick slices and chop into pieces.

Serve with apple sauce and sauté potatoes.

Pork Chops supreme

Pork Chops supreme

Pork Chops Supreme

Oh man these are so good. I don’t often eat Pork but when I do this is how I usually cook them. They are so tasty and an almost unexpected flavor that keeps you coming back for more. I once saw Nigella pound her pork chops with a rolling pin to make them a little thinner before cooking and can recommend it if your chops are quite thick. Pork really needs to be quite well cooked with no pink inside. This is good for 4 people.
What you need

4 or 6 large pork chops

Juice and zest of 2 lemons
2 teaspoons crushed garlic cloves
1 teaspoon dried rosemary
1 tablespoon granular mustard
1 heaped teaspoon brown sugar
50ml Olive oil
Salt and pepper

The process

Combine the lemon zest, lemon juice, rosemary, mustard, sugar and olive oil together and whisk it well. Add a good grind of black pepper and shake of salt.

Rub the marinade into the chops after you have pounded them. get your hands dirty and really give it a good solid rub.

Set them aside for about 20minutes.

In a medium to hot pan cook the chops until they are well done and the sugar has caramelized on the outside.

Serve them with some beetroot salad that has some grated pear added or warm baby beetroots.

Try the Brisket recipe, it’s also one of my all time favourites.