Sweet and sour pork with raisins, pine nuts and chocolate
1.75kg/3lb 14oz shoulder or leg of pork, cut into 3cm/1in squares 75g/2oz pine nuts, toasted on a dry pan, or hot oven until golden for three minutes. 3. When very hot add the olive oil and brown the pork on all sides. 4. Add the onion and stir ... [... more]
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Ultimate Temperature Fork Battery Operated
 Take the guess work out of determining whether your meat is being cooked to the right temperature. Features include built-in pre-programmed thermometer full sized fork with stainless steel prongs 6 different meat selections (beef lamb pork veal turkey or [... more]
£14.95
Pro Cook |
ProCook® Italian Classic Carving Set
This Italian Classic carving set makes the task of slicing and serving the roast even more desirable. Your results will be precise even slices of meat be it beef lamb pork chicken or turkey. Use the fork along with the knife to secure the meat while [... more]
£12.00
Pro Cook |
Mediterranean pork with mozzarella, sage, plums and oven ...
2. Lay the pork fillet on a board and, with a sharp knife, cut through from the thick end to the pointed end, being careful only to cut halfway through the meat. 3. Cut into each side of the long cut, and fold back the flaps. 4. Place the ... [... more]
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Pork patties with salsa verde
1/2 pork and beef, black peppercorn and fennel Cumberland sausage ring, chopped 1. Place the sausage meat, bread, chives and egg into a food processor and blend together to combine. 2. Remove the mixture and roll in a little flour. Shape into 4-6 ... [... more]
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Crispy pork stir-fry with sweet and sour peaches
1. Heat the olive oil in a large non-stick frying pan or wok and fry the pork for 45 seconds to one minute on each side. 2. Add the sweet potato, red onion and broccoli to the pan and stir fry for a few minutes, to soften the vegetables. 3. Add ... [... more]
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Spicy Pork on a bed of Sweet and Sour Ratatouille
2. Using a pestle and mortle, crush together the spices and garlic for the pork. 4. Lay the pork fillet in a shallow dish and pour over the marinade. If you have time, marinate for 1 hour. 5. Half fill a small saucepan with water, season with ... [... more]
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Pork belly flavoured with paprika and fennel with cider ...
2. Rub the fennel seeds and paprika into the fat along with salt and pepper. Let the pork rest at room temperature. 3. Arrange the onion, carrot and celery with the garlic on a deep tray. Lay the pork on the vegetables and pour the cider into the ... [... more]
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Pork en papillote
2. Heat the oil in a griddle pan and griddle the pork for 2-3 minutes on each side. 3. Place the pork in the centre of a large sheet of foil. Top with the coriander leaves and chilli flakes. 4. Arrange the butter slices on top, season and then ... [... more]
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Pork and chorizo kebabs on minted broad beans and feta
2. Trim the pork tenderloin of any excess fat and cut into 12 even sized pieces. 3. Thread four skewers alternately with a piece of the pork, a baby new potato and a slice of chorizo. (Use 3 potatoes, 3 pork pieces and 2 chorizo slices per ... [... more]
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Pork involtini with a green salad
1. Blanch the asparagus in boiling salted water for three minutes. Drain, reserving three tablespoons of the liquid. 2. Place each pork escalope between two sheets of cling film and pound with a meat mallet to make a 12x18cm/5x7in rectangle. ... [... more]
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Pork with pesto and parma ham
1. Take the thick part of the pork and ram the handle of a large wooden 2. Whizz the pesto ingredients together in a processor until it has a thick consistency. 3. Pipe the pesto down the length of the fillet. Smear whatever pesto is left over ... [... more]
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