Crispy Sage Anchovy Pork With Cider Mashed Acorn Squash Food

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SLOW-COOKED PORK, CIDER & SAGE HOTPOT



Slow-cooked pork, cider & sage hotpot image

Warm up as the cold nights set in with this glorious hotpot, with slow-cooked pork cooked in cider and sage. It's topped with a crispy layer of potatoes

Provided by Anna Glover

Categories     Dinner, Main course

Time 3h40m

Number Of Ingredients 14

4 tbsp olive oil, plus a little extra
1kg diced pork shoulder
20g butter, cubed, plus a little extra
4 leeks, trimmed and thickly sliced
4 garlic cloves, crushed
3 tbsp plain flour
500ml dry cider
400ml chicken stock
2 bay leaves
½ small bunch parsley, finely chopped
small bunch sage, leaves picked, 5 left whole, the rest chopped
200ml single cream
400g Maris Piper or King Edward potatoes
400g sweet potatoes

Steps:

  • Heat half of the oil in a deep ovenproof frying pan, or flameproof casserole dish, and fry the pork pieces over a medium high heat in batches until seared all over, then transfer to a plate. Add another 1 tbsp oil to the pan, if you need to, while you're cooking the batches. Once all the pork is seared, transfer to a plate and set aside.
  • Add another 1 tbsp oil to the pan with a little butter and fry half the leeks with a pinch of salt for 10 mins until tender. Add the garlic, fry for a minute, then stir in the flour.
  • Pour in the cider, a little at a time, stirring to pick up any bits stuck to the bottom of the pan and to combine everything. Add the stock, bay leaves and seared pork, then simmer, half-covered with a lid for 1-1½ hrs until the meat is just tender (it will later cook to the point of falling apart in the oven). Can be prepared a day ahead.
  • Heat the oven to 200C/180C fan/gas 6. Simmer uncovered for a few minutes to reduce the sauce, if you need to - it shouldn't be too liquid or the potatoes will sink into the sauce. Stir in the parsley, chopped sage, remaining leeks, and the cream, then season well.
  • Peel both types of potatoes and cut into slices 2mm thick, by hand or using a mandoline. Alternate layers of potato and sweet potato in circles over the pie, or randomly, if you prefer. Dot the cubed butter over the top and bake for 1-1½ hrs until the potato is tender. Nestle in the whole sage leaves, brushed in a little oil, for the last 10 mins. Leave to rest for 10 mins before serving.

Nutrition Facts : Calories 644 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 13 grams sugar, Fiber 80 grams fiber, Protein 35 grams protein, Sodium 0.6 milligram of sodium

ANCHOVY PORK



Anchovy Pork image

This is a recipe that is loosely based on something I once saw on the Frugal Gourmet. He combined all of the ingredients except the meat, then used it to stuff a chicken. That is good, but we have come to like to like this adaptation better.

Provided by Sheynath

Categories     One Dish Meal

Time 1h20m

Yield 1 caserole, 4-6 serving(s)

Number Of Ingredients 10

1 lb boneless pork loin
1 1/2 lbs red potatoes
1 large onion, cut in small chunks
4 garlic cloves, coarsely chopped
1/2 cup green olives
2 tablespoons capers
1/2 teaspoon black pepper, coarsely ground
1 tablespoon rosemary, chopped
1 (2 ounce) can anchovy fillets, mashed with their oil
1 tablespoon olive oil

Steps:

  • Cut pork loin and potatoes into bite-sized cubes.
  • Heat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray and set aside.
  • Combine all ingredients in a large bowl, toss well to coat the meat and potatoes with the other ingredients.
  • Empty bowl into the prepared baking dish and even out the ingredients.
  • Bake for 1 hour, or until the meat and potatoes are done.
  • ***Alternately, omit the pork and use the the combined ingredients to stuff a turkey or 2 chickens. Roast as you would usually prepare the bird(s). Or, place a small pork roast, turkey breast or chicken breasts in the prepared baking dish, then surround with the remaining ingredients, bake until meat is done.

Nutrition Facts : Calories 429.1, Fat 19.4, SaturatedFat 5.8, Cholesterol 83.5, Sodium 716.2, Carbohydrate 32.3, Fiber 3.8, Sugar 3.4, Protein 30.4

ROASTED PORK TENDERLOIN WITH ACORN SQUASH



Roasted Pork Tenderloin With Acorn Squash image

From 'Everyday Food'. I made this using one large pork loin. I felt it needed a bit more hoisin sauce, so I doubled the amount indicated. It was really delicious.

Provided by dojemi

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 (2 lb) acorn squash, quartered, seeded and sliced 1/2 inch thick, skin on (see note)
8 garlic cloves, peeled
1/2 teaspoon dried rosemary
1 1/2 teaspoons coarse salt
1/4 teaspoon ground pepper
2 (1 lb) pork tenderloin
4 teaspoons olive oil
2 tablespoons hoisin sauce

Steps:

  • Preheat over to 375 degrees.
  • Scatter squash and garlic in a lrge roasting pan.
  • Mix rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; rub into pork.
  • Place in pan with vegetables; drizzle with oil.
  • Roast 25 minutes.
  • Brush pork with hoisin sauce.
  • Continue roasting, about 15 minutes, until pork reaches and internal temperature of 140 degrees.
  • Let meat stand 5 minutes before slicing into 1 1/2 inch tenderloins.
  • Serve with squash, garlic, and any pan juices.
  • NOTE: The recipe says to leave the skin on the squash. Perhaps this is so the squash will not fall apart during the cooking process. I did cook it as specified but took it off prior to eating.

SWEET AND YUMMY MASHED ACORN SQUASH



Sweet and Yummy Mashed Acorn Squash image

If you're having trouble trying to find something to do with the acorn squash in your refrigerator, this sweet side is perfect for kids and for adults too! If you would like some more cinnamon or brown sugar, feel free to add some more.

Provided by Chloe

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h10m

Yield 4

Number Of Ingredients 5

2 acorn squash, halved and seeded
1 pinch ground cinnamon
¼ cup butter
2 teaspoons salt
1 pinch brown sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place acorn squash, cut-side down, on a baking sheet.
  • Bake in the preheated oven for 30 minutes. Flip squash and sprinkle cinnamon into the center and dot with butter. Continue baking until flesh can be easily pierced with a fork, about 30 minutes more.
  • Scoop flesh into a bowl and mix in brown sugar until evenly combined.

Nutrition Facts : Calories 203.3 calories, Carbohydrate 26.5 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 3.9 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 1252.1 mg, Sugar 5.8 g

GARLIC CRUSTED PORK LOIN WITH MASHED ACORN SQUASH



Garlic Crusted Pork Loin With Mashed Acorn Squash image

Amazingly simple and so good. I ate so much I had a tummy ache! You have to try this!!! From Everyday Food Magazine November 2007. Served with a green salad and foccacia bread. This will make everyone think you were in the kitchen for hours. **One caution the recipe states to 145 degrees, but we did not find this quite done enough for us**

Provided by PeytonandKaylansMama

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil, plus more for baking sheet
4 garlic cloves
coarse salt
pepper
1 (1 3/4 lb) center-cut pork loin roast
2 acorn squash, halved lengthwise seeds removed
1/4 cup low-fat sour cream
1 tablespoon light brown sugar, plus more for sprinkling

Steps:

  • preheat oven to 450. Lightly oil a rimmed baking sheet; set aside. Finely chop garlic; sprinkle with coarse salt. Holding a chef's knife almost parallel to cutting board, repeatedly smear garlic with blade until a paste forms.
  • Place pork in center of baking sheet. Rub all over with olive oil and garlic paste. season with salt and pepper. Arrange squash halves, cut side down around pork.
  • Roast pork until instant read thermometer reads 145 when inserted into thickest part of meat. Around 35-40 minutes. Transfer to cooling rack and let sit for 10 minutes.
  • Meanwhile, holding hot squash with a kitchen towel, scrape out flesh into medium bowl. Add sour cream and brown sugar; season with salt and pepper, and mash with fork to combine. Thinly slice pork, and serve with mashed squash, sprinkled with brown sugar.

CRISP SAGE & PARMESAN PORK WITH RED APPLE COLESLAW



Crisp sage & Parmesan pork with red apple coleslaw image

Perk up some pork with this full flavoured sage and red apple coleslaw recipe

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 10

4 x 175g pork loin steaks , fat trimmed
2 slices white bread
handful of sage leaves
25g parmesan , finely grated
1 egg , beaten
1 tbsp oil
½ white cabbage , core removed, finely shredded
4 tbsp buttermilk or low-fat natural yogurt
2 red-skinned apples , halved and sliced
lemon wedges, to serve (optional)

Steps:

  • Lay the pork steaks between two sheets of cling film or baking paper and bash with a rolling pin until approx 1cm thick. Whizz the bread in a food processor to make breadcrumbs. Add the sage and pulse a few more times to roughly chop the leaves. Mix in the Parmesan and spread over a large plate. Season with black pepper.
  • One by one, dip each steak into the beaten egg, allow the excess to drip off, then press into the breadcrumb mix on both sides. Set aside.
  • Heat the oil in a large non-stick frying pan and fry the steaks for 3-4 mins on each side until cooked through. Meanwhile, mix the cabbage, buttermilk or yogurt and apple, then season. Serve the steaks with the coleslaw and a lemon wedge, if using, for squeezing over.

Nutrition Facts : Calories 380 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 47 grams protein, Sodium 0.7 milligram of sodium

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