You could even prepare this dish the day before you want it, then heat it up when needed – that’s how easy and fast it is to make!

To Serve 4
300ml Turkey or Chicken Stock
4 Skinless Turkey Breasts, cut into 2cm strips
1 Large Leek, rinsed and finely chopped
300ml Double Cream
1tbsp Wholegrain Mustard
1tbsp Fresh Parsley, chopped
225g frozen Peas, cooked

1. Pour the Stock into a large Saucepan, then bring to the boil. Add the Turkey Strips, before turning the heat down and simmer for five minutes.
2. Using a Slotted Spoon, lift the Turkey Strips out of the Stock, and keep warm. Bring the Stock to a rapid boil, until reduced by two thirds.
3. Lightly steam or boil the Leek for two or three minutes, until just tender. Drain well, then keep warm with the Turkey
4. Add the Cream, Mustard and Parsley to the Reduced Stock, stir well, and begin to add the Peas slowly, until everything is cooked through and warm.
5. Season well, stir, before removing from the heat. Add the Turkey and the Leeks to the pan, stir again, and serve in bowls, with pieces of Crusty bread to soak up the Juices.

Photo Courtesy of: Tracy Hunter

This recipe calls for a loin of pork, with the bottom bone taken out, but with the top bone left in – it takes less than thirty minutes to prepare, but over two hours to cook, so plan your meal around it carefully.

To Serve 8

2.25kg Pork Loin

1small Onion

1 tbsp Plain Flour

275ml Dry Cider

275ml Vegetable Stock (or potato Water)

Sea Salt and Fresh Ground Black Pepper

1. Heat the oven to 240C

2. Score the skin of the Pork. It should probably be done already, but it’s always best to add a few more lines. Use the point of a knife, and score it all over – try to separate into thin lines, bringing the tip of the blade to around halfway through the fat that’s under the skin.

3. Place the pork in a tin, skin side up. Cut the onion into half, and wedge the pieces under the meat slightly. Put a tablespoon of the sea salt and press it into the skin as evenly as possible.

4. Put the tin into the oven on a high shelf, and roast for around twenty five minutes. Lower the heat to 190C and cook for a further two and a half hours – if you’ve got a smaller meat loin, cook for thirty five minutes per pound.

5. To make sure it’s cooked properly, pierce with a skewer and the juice should be completely clear, with no sign of pinkness to it. Remove the meat from the tray and leave to stand for thirty minutes before carving.

6. To make some lovely rich gravy, when the loin is cooked remove from the tray. Tip and spoon all of the fat out of the tray. Remove the charred Onion, and add the flour to the juice, and stir well. Place the tray over a medium-low heat, and stir well. Gradually increase the heat, and add the cider. Using a whisk, keep stirring until you have a smooth, rich gravy, and season to taste.

Try a variety of herbs and spices on the Crackling – Garlic, Thyme and Chillies all make a nice adjustment to the taste.

It’s football season and the heat is on like anything. If you like hosting football dinners at home, here is a good idea for the main dish. I found it at Food Network and it seems like a breeze to make. I’ll be trying it pretty soon, I hope you do to.

Ingredients
• 1 tablespoon extra-virgin olive oil
• 2 medium yellow onions, diced
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 12 ounces beer, preferably lager (1 1/2 cups)
• 3/4 cup ketchup
• 3/4 cup cider vinegar
• 1/2 cup whole-grain mustard
• 2 tablespoons tomato paste (see Ingredient notes)
• 1 canned chipotle pepper in adobo sauce, minced, plus 1 tablespoon adobo sauce
• 1 5-pound bone-in Boston butt (see Ingredient notes)

Directions
Preheat oven to 300°F. Heat oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, until lightly browned and very soft, about 20 minutes.

Increase heat to high; add chili powder, cumin, paprika and cayenne and cook, stirring, until fragrant, 1 minute. Add beer, ketchup, vinegar, mustard, tomato paste, chipotle pepper and adobo sauce; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly thickened, 10 minutes. Meanwhile, trim all visible fat from the pork.

Remove the pan from the heat and add the pork, spooning sauce over it. Cover the pan, transfer to the oven and bake for 1 1/2 hours. Turn the pork over, cover, and bake for 1 1/2 hours more. Uncover and bake until a fork inserted into the meat turns easily, 1 to 2 hours more.

Transfer the pork to a large bowl and cover with foil. Pour the sauce into a large measuring cup or glass bowl and refrigerate until the fat and sauce begin to separate, 15 minutes. Skim off the fat. Return the sauce to the pan and heat over medium-high until hot, about 4 minutes.

Remove the bone and any remaining pieces of fat from the meat. The bone should easily slip away from the tender meat. Pull the pork apart into long shreds using two forks. Add the hot sauce to the meat; stir to combine. Serve hot.

Let me know how it works out!

Today for our quickie of the day we are going to tackle a delicious & easy Pork Chop recipe.  Don’t worry, this recipe is a cinch!  Enjoy & let me know what you thought!

Ingredients:

• 6 pork chops
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon freshly ground black pepper
• 1 onion, chopped
• 1/2 cup fresh sliced mushrooms
• 2 (10.75 ounce) cans condensed golden mushroom soup

What’s Next:

Go ahead & preheat your oven to 375 F or 190 C.

Rinse pork chops, pat dry and place them in a 9×13 inch baking dish.

In a separate small bowl, combine the onion, mushrooms and soup. Mix together well and sponn over the chops.

Cover and bake for 45 minutes, then uncover and bake for 15 more minutes.

Note:  Pork chops are done when their internal temperature has reached 160 F or 70 C.

Eat well & Laugh often!

Ingredients: 

• 4-6 lbs. pork ribs
• 6-8 cups Pepsi
• 1 cup catsup
• 1/2 – 3/4 cup red wine vinegar
• 2 tbsp. oil
• 1 small onion, sliced
•  1 clove garlic, chopped
• 1 tbsp. sesame oil
• 1 tbsp. soy sauce
• 1 pinch cayenne pepper
• 1 tbsp. hot sauce
• 1/2 cup yellow mustard

What’s Next:

Simmer ribs in salt water until tender – 45 minutes to one hour.  Push fork between rib bones.  If fork slides out easily, the ribs are done.
Boil 6 to 8 cups of Pepsi in a stainless steel pot until reduced to syrup.  (This recipe will not work with Diet Pepsi, as sugar is a key ingredient.)  Combine all ingredients, except mustard.  Simmer for 30 minutes to one hour.  Add mustard at end.  If sauce is too sweet, add vinegar.  If not sweet enough, add brown sugar.

Brown pork ribs on grill.  Aromatic wood works well if you are grilling over an open-fire grill.  If using a gas grill, try spraying liquid smoke onto the ribs with a spray bottle.  The Pepsi sauce will burn if cooked too long, so it should be basted on the ribs at the end.

Eat well & Laugh often!