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PRUNE
AND PECAN PATTIES RECIPE
This recipe
will teach you how to make Prune and Pecan Patties. It is
a quick and easy recipe to make. This
sounds like a strange mixture to have in patties but believe
me the taste is absolutely sensational and add some wild rice
with it and also my family likes a tossed salad with the Prune
and Pecan Patties to and then you have a very nourishing meal.
Prune
and Pecan Patties Ingredients
1/4 tsp salt
90g wild rice
50g pecan nuts
1 Tbs sunflower oil
1/2 pint chicken stock
250g pork fillet minced
3 Tbs balsamic vinegar
1 1/2 tsp grated nutmeg
freshly ground black pepper
8 prunes stoned and soaked in 1 Tbs dry madeira for 1 hour
Prune
and Pecan Patties Method
In a saucepan bring the stock
to a boil and add the rice then cook covered for about 1 hour
checking it now and again and adding more stock if needed.
Meanwhile chop the prunes and pecans finely and mix them with
the minced pork and 1/2 teaspoon of the nutmeg then shape
the mixture into eight patties. When the rice is cooked the
grain should be split open and soft then drain it and save
the cooking liquid then cover the rice with wet greaseproof
paper and keep it warm.
In a frying pan heat the oil over low heat and cook the patties
turning them and gradually increasing the heat so they become
crisp and brown all over. Remove the patties from the pan
and keep warm. Over high heat deglaze the pan with the vinegar
then when it has all disappeared add 4 tablespoons of the
reserved cooking liquid and reduce until it becomes syrupy
then add the remaining nutmeg and season lightly with salt
and pepper. Serve the Prune and Pecan Patties on warmed plates
with the sauce poured around them and the wild rice to one
side.
Enjoy your freshly made Prune
and Pecan Patties!
WATERCRESS
AND PORK RECIPE
This
recipe will teach you how to make Watercress and Pork. It
is a quick and easy recipe to make. This
is a great pork recipe the flavours of the pork with the watercress
sauce just taste so sensational. We had a pig farm when I
was young so we ate a lot of pork and mum was always cooking
pork up all different ways and the Watercress and Pork was
one of my favourites. All my family like the Watercress and
Pork and I like to make up some couscous to go with it. Some
of my family do not like couscous so I make up some noodles
for them to have with the Watercress and Pork.
Watercress and Pork Ingredients
1/4 tsp
salt
75g fromage frais
1/2 pint veal stock
3 Tbs dry white wine
1 shallot finely chopped
freshly ground black pepper
125g watercress leaves and fine stems
450g pork fillet trimmed of fat and cut into 1.5cm strips
Watercress
and Pork Method
Reserve
some of the watercress for garnish then bring the stock to
the boil and blanch the remaining watercress for 1 minute
then drain reserving the stock then refresh the watercress
under cold running water. Drain the watercress again then
place it on paper towels to dry. Using a non stick frying
pan heat then add the pork and cook briskly for 3 minutes
turning the strips so they become an even light brown on the
outside and are cooked in the centre then transfer the strips
to a warmed plate using a slotted spoon then cover to keep
warm. Turn the heat beneath the pan down then
add the shallot and wine and cook stirring occasionally until
the shallots have softened and the wine has almost completely
evaporated.
Add the reserved stock and increase the heat and reduce the
liquid until there are only 3 tablespoons left then add any
juices from the meat dish towards the end of the reduction.
In a blender puree the watercress with the reduced stock then
add the fromage frais and puree again then season with salt
and pepper. Put the sauce into a saucepan over low heat and
reheat it stirring. Just before serving
at the pork and fold through gently just to coat the strips.
Serve the Watercress and Pork with the reserved watercress.
Enjoy your freshly
made Watercress and Pork!
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