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By Smokin Joes Hog Roasts, Sep 18 2017 05:13PM

Meatballs are always popular and these are served with toasted pine nuts and vibrant kale, making a vitamin C-rich dish that's 2 of your 5-a-day


Ingredients

2 tbsp olive oil

1 medium onionfinely chopped

2 garlic cloves, finely sliced

2 x 400g cans plum tomatoes

1 lemonzested and cut into wedges

500g pork mince

2 tsp fennel seeds

250g kale

25g pine nuts, toasted

crusty bread or mashed potato, to serve (optional)


Ingredients


2 tbsp olive oil

1 medium onion

, finely chopped

2 garlic cloves, finely sliced

2 x 400g cans plum tomatoes

1 lemon

, zested and cut into wedges

500g pork mince

2 tsp fennel seeds

250g kale

25g pine nuts, toasted

crusty bread or mashed potato, to serve (optional)

Method


In a medium pan, heat 1 tbsp of the oil over a medium heat. Add the onion and garlic to the pan and cook for 5 mins. Tip in the tomatoes with a splash of water, increase the heat and allow to bubble for 15 mins.

Meanwhile, in a large bowl, combine the lemon zest, mince, fennel seeds and a good pinch of seasoning. Mix well, then shape into walnut-sized balls.

Heat the remaining oil in a lidded frying pan over a medium heat. Add the meatballs and brown for 5 mins, then pour the tomato sauce into the pan. Simmer for 10 mins, then add the kale, cover with a lid and cook for 5 mins more until wilted. Season to taste, and scatter over the pine nuts. Serve with the lemon wedges, for squeezing over, and crusty bread or mash, if you like.







By Smokin Joes Hog Roasts, Sep 10 2017 09:39AM



“Thank you so much Steve and team, you were fantastic and the food was awesome! Best crackling EVER!!” – Hannah Nicholls (The Bride)

“Steve was excellent at our wedding on the 27th August. Everyone loved the food. Very friendly and professional- will definitely recommend” – Andy Stockley (The Groom)



By Smokin Joes Hog Roasts, Jun 2 2017 04:29PM


I have done many hog roasts in my time, but last Thursday’s catering event over in Liverpool has to be one of the most memorable. Unfortunately my ears haven’t quite forgiven the event. Not a burst ear drum but something close.

We set up the pig roast in a large bar near Everton.

Because of the limited space to cook the pig we cooked it off site and then drove the hog roast van over to Liverpool to serve it. We rarely do this but because the pig will actually increase in temperature after it is cooked for x amount of time it can have up to an hour to rest and then ready to serve.

Anyway, the kids loved the pig. Lots of girls screaming at the beast, others refused to look at it and some wanting pictures kissing it. This was the most famous pig since babe. We cooked a 45 kilo hog for the event which feeds up to 100 people.

We also cooked new potatoes, spicy coleslaw and salad including beef tomatoes served with a beautiful Sicilian olive oil. The event was a big success and we were promised a repeat booking for next year at a christening.

Maybe we might have our most famous lamb!


By Smokin Joes Hog Roasts, Jun 9 2016 05:32PM

The ultimate comfort food: sweet red pepper mixed into these meatballs add depth of flavour and parsnip mash is a great twist on your usual spuds

¼ tsp cinnamon

1 tsp smoked paprika

1 red pepper, chopped

2 garlic cloves, crushed

1 tsp oregano

1 wholemeal pitta bread, torn into pieces

250g lean pork mince

1 egg beaten

2 tsp olive oil

3 parsnipspeeled and chopped

140g passata

1 tbsp flat-leaf parsley, chopped

Heat oven to 190C/170C fan/gas 5. In the small bowl of a food processor, put the cinnamon, half the paprika, the pepper, 1 garlic clove, the oregano and torn pitta. Blitz until very finely chopped, then tip into a large bowl and add the mince and the egg, and season well. Rub 1 tsp of the oil over a large baking sheet. Squish the pork and pepper mixture together with your hands, shape into 8 meatballs and place evenly spaced on the prepared baking sheet.

Bake the meatballs for 20 mins or until cooked through and lightly golden. Meanwhile, cook the parsnips in a pan of boiling water over a high heat for 15 mins, then drain and mash with some seasoning, keeping warm until needed.

For a quick tomato sauce, put the remaining crushed garlic and paprika in a small saucepan with the passata and cook over a medium heat for 5 mins, until thickened a little. To serve, divide the parsnip mash between the plates, tip the meatballs into the pan with the sauce and stir to coat them, then pile everything on top of the mash. Scatter over the parsley and drizzle with the remaining olive oil. Serve immediately.


By Smokin Joes Hog Roasts, Jun 9 2016 05:32PM

Ingredients

For the salsa

15ml (1 tbsp) olive oil

2 garlic cloves, finely chopped

400g (13oz) tomatoes

2 small handfuls of basil leaves

1tsp dried oregano

300g (10 1/2oz) rigatoni

2 slices white bread, roughly torn

1 sprigs of rosemary, finely chopped

2 pinches salt

freshly ground black pepper

200g (7oz) leftover pork, shredded

50g (2oz) Parmesan, finely grated

50g (2oz) cheddar, grated


A hearty pasta dish to feed your family in the middle of the week. Lovely slow cooked pork, tomato and rosemary served with a good helping of cheese! This recipe is a mouthwatering leftovers idea from our slow braised pork shoulder in cider dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.

Heat 2tbsp of olive oil in a medium pan, add the garlic and cook until it starts to turn colour. Pour in the tomatoes and stir until well combined. Add the basil and oregano and simmer for 15 minutes. Meanwhile, bring a large pan of boiling water to the boil and cook the pasta according to the packet instructions. When cooked, reserve 250ml (8fl oz) of the cooking water and drain the pasta.


Preheat the oven to Gas Mark 6, 200°C, fan 180°C. To make the breadcrumb topping, place the torn bread and leaves from the rosemary sprig into a food processor and whizz to form coarse breadcrumbs. Season with a pinch of salt and freshly ground black pepper, drizzle over the remaining olive oil and stir to coat. Tip onto a baking tray and bake for 10 minutes or until lightly golden.

When the tomato sauce is ready, stir through the reserved pasta cooking water, the pork and 25g (1oz) of the Parmesan, season with a pinch of salt and freshly ground black pepper. Combine the sauce with the pasta and place in a baking dish. Sprinkle the remaining Parmesan and the Cheddar over the top, followed by the rosemary breadcrumbs. Bake for 10–15 minutes or until the cheese has melted and the breadcrumbs are golden. Serve immediately.



By Smokin Joes Hog Roasts, Jun 9 2016 05:30PM

Ingredients

rolled pork loin

1tbsp olive oil

salt

15g (1/2oz) butter

1 onion, finely diced

2 cloves garlic, finely sliced

150g (5oz) white mushrooms, sliced

150g (5oz) chestnut mushrooms, sliced

125ml (4fl oz) white wine or vermouth

freshly ground black pepper

100ml (3 1/2oz) double cream

50ml (2fl oz) crème fraiche

1/2 lemon, juiced

Entertaining your dinner guests with this recipe is so easy - succulent pork loin smothered in a creamy mushroom sauce makes this a true winner!

Preheat the oven to gas 7, 220°C, fan 200°C. Place the pork in a small roasting tin. Using a sharp knife, score the skin of the pork and rub liberally with the olive oil and salt, covering it thoroughly. Roast the pork loin for 20 minutes.

Reduce the oven temperature to gas 5, 190°C, 170°C fan and roast for 1 hour, covering with foil if it starts to brown too much. Remove the meat from the oven and cover it with foil, allow to rest for at least 20 minutes.

For the sauce, heat the butter and remaining olive oil in a medium pan and fry the onions over a low heat until very soft. Increase the heat slightly and add the garlic and mushrooms, cook until soft. Add the white wine or vermouth to the pan, to deglaze, and simmer for a few minutes until the liquid has halved in volume. Season with a pinch of salt and plenty of freshly ground black pepper. Set aside until ready to serve.

Just before serving stir the cream, crème fraîche and lemon juice into the sauce. Heat over a low heat to warm through. Serve the pork loin in thick slices, with the mushroom sauce poured over.


By Smokin Joes Hog Roasts, May 18 2016 05:39PM

Method

Put the flour on a large, flat plate, then season. Place the breadcrumbs on another and beat the egg in a shallow bowl.

Bash the pork fillets until 1cm thick. Dip each in the flour, shaking off any excess, then in the egg and lastly coat in the breadcrumbs.

Cook the noodles in a pan of boiling water according to the packet instructions.

Shred the carrot (or very finely slice with a speed-peeler), finely shred the cabbage, then place in a bowl.

Drain and toss through the noodles, then season with soy sauce to taste. Transfer to bowls.

In a large frying pan over a medium heat, add a good lug of oil, heat until sizzling, then add the pork fillets. Cook for 3 to 4 minutes on each side, until golden brown. You will probably have to do this in batches.

Drain on kitchen paper, then slice. Top the noodles with sliced pork and serve immediately with extra soy sauce, mustard and finely chopped chilli (if using).

Ingredients

2 tablespoons plain flour

100 g fresh, fine breadcrumbs

1 large free-range egg

4 x 120 g higher-welfare pork fillets

300 g udon noodles

1 small carrot

½ an Asian or pointed cabbage

low-salt soy sauce

vegetable oil

mustard

1 fresh red chilli , optional


By Smokin Joes Hog Roasts, May 2 2016 08:41AM

Ingredients

For the pork

1·5kg (3lb) pork shoulder joint, deboned

3 garlic cloves, finely chopped

3tbsp brown sugar

1tsp dried oregano

½tsp dried chilli flakes

1tsp paprika

200ml (1/3pt) fresh pineapple or orange juice

2 large onions, sliced

For the mojo sauce

5 garlic cloves, finely chopped

100ml (3½fl oz) olive oil

1tsp cumin seeds, crushed

150ml (¼pt) pineapple or orange juice

½tbsp brown sugar

For the orange salad

3 large oranges

4 spring onions, trimmed and sliced

handful coriander leaves


If you have time, start the pork the day before. Unroll the meat and put in a non-metallic dish with 3 of the finely chopped garlic cloves, 3 tablespoons brown sugar, the dried oregano, chilli flakes and paprika and a generous amount of salt and pepper. Rub all over the surface, add the pineapple or orange juice, cover and chill for 4 hours, or overnight if you can.

Preheat the barbecue. Lay the pork on a triple layer of very large squares of foil. Bring the sides up to create a bowl. Pour in the marinade from the dish and add the sliced onions. Scrunch/fold the edges together to seal thoroughly. Place over indirect heat on the barbecue, cover with a lid and cook, turning occasionally, for 3-4 hours until very tender and caramelised. The pork should fall apart easily. Once cooked set aside to cool a little.

To make the mojo sauce, fry the garlic in the olive oil in a deep pan for 30 seconds, until beginning to sizzle. Add the cumin seeds, pineapple or orange juice and brown sugar. Bring to the boil and remove from the heat to cool. Season to taste.

Combine all the orange salad ingredients with a tablespoon of the mojo sauce and season to taste. Shred the pork using 2 forks, then serve with the orange salad plus some more of the mojo sauce spooned over the top.



By Smokin Joes Hog Roasts, Apr 25 2016 08:14AM

Ingredients

600g (1¼Ib) pork belly slices

1tbsp 5 spice powder

2tbsp vegetable oil

2 garlic cloves, crushed

1tbsp grated fresh ginger

3tbsp soy sauce

2tbsp balsamic vinegar

1tbsp dark brown sugar

500g microwave long grain rice

For the salad

2 pink grapefruit, peeled and segmented

30g mint, leaves picked

handful coriander, leaves picked and finely chopped

2 red chillis, deseeded and thinly sliced

2tsp toasted sesame oil



Toss the pork with the 5 spice powder and oil until coated. Heat a pan over a medium high heat and cook the pork for 5-6 minutes on each side. Turn down the heat a little and stir in the garlic, ginger, soy, balsamic and brown sugar. Mix together well, spooning over the pork to coat and cook for a minute or two.

While the meat cooks, toss together the salad ingredients and prepare the rice, following pack instructions. Slice the pork and divide between 4 plates, top with a little sauce and a handful of the salad. Serve with the rice.


By Smokin Joes Hog Roasts, Apr 11 2016 08:46AM

Ingredients

2kg (4lb) boneless pork loin, rolled, skin scored

1 tsp Chinese five spice

1 tsp Szechuan peppercorns, crushed

1 small butternut squash, seeded and cut into chunks

1-2 red chillies, seeded and finely sliced lengthways

2 tbsp olive oil

200g (7oz) seasonal greens, shredded

1 1/2 tbsp soy sauce

150ml (5fl oz) chicken stock

long grain and wild rice, to serve (optional)



Show off your roasting skills with this Asian-inspired roast pork recipe, complete with deliciously crisp crackling and vibrant seasonal veggies. For even better crackling, once you have patted the pork dry, leave it uncovered in the fridge for 2 hours before coating it with the spice mix. You can also opt to stir some cooked edamame beans or petit pois through the wild rice for an extra touch.

Preheat the oven to gas 7, 220°C, fan 200°C. Pat the pork dry with kitchen paper. In a small bowl, combine the five spice, Szechuan pepper and 1 tbsp sea salt. Rub the mixture all over the pork, then transfer to a roasting tin and roast for 30 minutes.

Remove the pork and add the squash and chillies to the tin. Drizzle the oil over the veg, then season well and toss to coat. Reduce the oven temperature to gas 4, 180°C, fan 160°C. Return the tin to the oven for a further hour, until the pork is cooked through and the skin is crispy. If the crackling needs to crisp up, increase the oven temperature to its highest setting for the final 10-15 minutes of cooking time.

Transfer the pork to a warm plate to rest. Meanwhile, fold the greens into the squash mixture and drizzle over the soy sauce. Put the roasting tin on the hob over a medium heat and add the stock, a little at a time, stirring until the greens have wilted.

Carve the pork into thick slices and serve with the veg and rice, if you like.


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