SussexWay Organic Meat
Organic meat recipes
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Traditional Roast Pork
Serves: 4 - 6 people
COOKING TIME
Medium - 30 minutes per 450g/½kg (1lb) plus 30 minutes
Well done - 35 minutes 450g/½kg (1lb) plus 35 minutes
TEMPERATURE
Gas Mark 4-5, 180°C, 350°F
INGREDIENTS
1.25kg (2½lb) lean organic pork loin, shoulder or leg joint
Why don't you order one of our superb pork meat boxes?
METHOD
Weigh the joint and calculate the cooking time. Score the rind of pork and place joint on a rack in a roasting tin. Open roast in a preheated oven for the calculated cooking time.
TIP
For the best crackling: Make sure the pork rind is scored well.
Dry the joint with some kitchen paper towel. Rub oil and salt into the rind
on the joint or simply rub with a halved lemon.
ALTERNATIVES
Try serving the pork with roasted apples and a home made apple sauce.
Cut slits into the rind and stuff with fresh sage sprigs.
Our weekly meat box includes our traditional, organic bacon, organic home-made,
additive free sausages and our golden yellow yolked free-range eggs. If
you don’t fancy having a fry up every week, below are plenty of ideas
for main meals and snacks that use these great ingredients. To find more detailed
recipes, go online or get out those cookbooks
Sussexway Meat 10 ways to use our organic Eggs Sausage & Bacon
1.The Great British Breakfast - just add any, or all of these: tomatoes, mushrooms, black pudding, fried bread, toast, baked beans. Good for an evening meal, Sunday breakfast or lunch.
2.Organic Sausage casserole: you will need onions, a selection of other vegetables you might have in the fridge such as peppers, mushrooms, celery, fennel, carrots. Fry off the organic sausages and organic bacon until browned. Remove and carefully holding the hot meat with tongs, cut up the sausages and bacon into half inch pieces. Then put into a large pan. Then fry off the chopped vegetables in a little oil. When softened add to the sausages in the pan. Add to this a tin of tomatoes and some chicken or vegetable stock. Choose from either: Worcester Sauce or, if you like it hot and spicy, chili sauce or cayenne pepper. A dash of red wine always helps too. If you have fresh herbs, sage or rosemary will go well with this hearty dish. Finally some pulses. Either add dried red lentils straight to the pot, or use a tin of ready cooked, red kidney beans, chickpeas, butter beans, aduki beans, whichever you like best. Add enough water to make sure everything is well covered. Leave to simmer on a low heat for an hour and a half to 2 hours or use your pressure cooker to speed things up (follow manufacturer’s instructions). Serve with jacket potatoes and green beans.
3.Spagehetti Carbonara: you will need our fabulous dry-cured, organic bacon, mushrooms, onions and either cream or crème fraîche, This makes an easy lunch or supper dish. Fry the bacon strips in a little oil. When nicely browned, hold using tongs and cut the bacon into half inch pieces. Set aside. Meanwhile add the chopped onions and mushrooms to the pan. Add a little butter to help the mushrooms cook. A bit of fresh thyme goes well with this dish. Get the spaghetti cooking in a pan of boiling water. When the onions and mushrooms are cooked, return the bacon to the pan. Pour over the cream or crème fraîche and season to taste. As soon as the spaghetti is cooked, drain and pour the carbonara sauce over the hot spagehetti.
4.Sandwiches: Cooked organic bacon and sausage make a lovely warm baguette for lunch or supper. Tart them up with some fresh green salad, a few sun-dried tomatoes and some mayonnaise. Cooked organic eggs mixed with mayonnaise make a great, nutritious sandwich filling for packed lunches.
5.Omlettes: There is a huge variety of fillings you can add to omlettes such as cooked potato strips (used in Spanish omelettes), cheese, mushrooms, peppers and a few fresh chopped coriander leaves, and asparagus. Serve with a crisp green salad and some tasty granary bread.
6.Scrambled eggs: Liven up plain scrambled eggs by adding some cooked chopped organic bacon and some Worcester Sauce, to make this a little more substantial. Served on thick wedges of toasted wholemeal bread this makes a great start to the day or a quick and easy lunch. You really see and taste the difference between free-range eggs and conventional eggs when you scramble them.
7.Egg and bacon pie. You can bulk this out with onions, potatoes and even cooked pulses. Use a short crust pastry to line a pie dish. Fry off the bacon and onions until browned. Beat 2-4 free-range eggs depending on size of pie. Season well, add some dried sage and a little grated cheese such as cheddar. Poor the egg mix over the bacon and vegetables. Sprinkle with a little more grated cheese and cook in a moderately hot oven for 30-40 minutes or until the top is browned and the pastry is cooked.
8.Quiche: A quick way to make a quiche is to use any dried up bread that is left for the base. Much quicker than pastry. Simply line the base of a flan dish with cut up pieces of bread. Beat 2-4 eggs depending on size of the flan dish. Add either yoghurt, cream, crème fraîche or sour cream to the eggs. Also add some cheese. You can either grate hard cheese like cheddar or add a soft goat’s cheese to the mix. Lightly season the egg mixture. Pre cook the bacon and cut up into small pieces, then fry up a selection of other vegetables, you might find in your fridge such as peppers and chopped fresh coriander, onions and mushrooms. Spread the cooked vegetables over the bread pieces, then pour in the egg mixture. Bake in a moderately hot oven for 30 to 40 minutes.
9.Toad in the Hole - an old favourite. Really easy to make. The secret is to get the oil for the batter really hot. Make a simple batter using flour, salt, egg, milk and water. Put vegetable oil in a roasting tin and add the sausages. Put in a hot oven for 10 mins until the sausages are browned and the fat is hot. Pour over the batter mix. Return to the oven for a further 40 mins. Serve with mashed potatoes and seasonal greens and gravy.
10.Sausage pie - there is something about the combination of sausage and pastry that is always a winner. Again you can bulk out the sausages with lentils, and vegetables or go for just pure sausage. Our organic leek sausages are particularly good in pie.
If you have any more favourite sausage, egg or bacon recipes or tips, we’d
love to hear about them. Please email us
Thanks to www.meatmatters.com for providing the photos and recipe.
