Pork Patties With Spices Crepinettes De Porc Food

PORK PATTIES WITH SPICES (CREPINETTES DE PORC)

Steps:

• Put the pork in a mixing bowl and add the cheese, pepper, sage, salt, allspice, cayenne pepper and wine. Blend well with the hands.
• Shape the mixture into eight portions of equal size. Shape into balls and then flatten into patties. If the caul fat is used, cut the sheets into eight six-inch squares and wrap each patty neatly in one square of the fat.
• Heat the oil in a skillet and add the patties. Cook over relatively high heat until browned on one side, about two minutes. Turn and cook until nicely browned on the second side. Reduce the heat and continue cooking about 12 to 15 minutes.
• Sprinkle with chopped parsley. Serve with freshly made English mustard or imported Dijon mustard.

SPICY PORK PATTIES

Steps:

• Mix all ingredients, except the oil, in a large bowl and chill for 30 minutes.
• Divide the mixture evenly into 12 portions and shape each one into a flat round pattie.
• Heat the oil (enough to cover the bottom of the non-stick frying pan) over moderate heat for 3-4 minutes on each side, or until cooked through.
• Remove and drain on a paper towel if you wish. Serve hot with dipping sauce or raita.

PORK PATTIES

Steps:

• In a bowl, combine all of the ingredients; mix well. Shape into six patties. Fry in a skillet until meat is browned and cooked through.

PERFECT PORK BURGERS

Steps:

• Pulse the bacon and garlic in a food processor until coarsely ground.
• Combine the ground pork, 1 teaspoon salt, 1/4 teaspoon pepper and the sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
• Preheat a grill to medium high. Season the patties with pepper. Grill, undisturbed, until marked on the bottom, 5 to 6 minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill.
• Serve the patties on the buns; top with coleslaw.

PORK SAUSAGE PATTIES

Steps:

• In a large bowl, combine the first six ingredients. Crumble sausage over mixture and mix well. Shape into six patties. , In a large skillet, cook patties over medium heat for 6 minutes on each side or until meat is no longer pink, turning occasionally. Freeze option: Prepare uncooked patties and freeze, covered, on a plastic wrap-lined baking sheet until firm. Transfer patties to a resealable plastic bag; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°.

PAUPIETTES DE PORC - FRENCH STUFFED PORK FILLET PARCELS

Steps:

• Flatten the pork escalopes or pork steaks with the flat of a large knife. Salt and pepper generously.
• Mix the finely diced onion with the sausage meat and add the herbs - mixing well with your hands. Season with black pepper.
• Place a spoonful of the seasoned sausage meat on each pork escalope one-third of the way down the scallop. Roll the escalope around the sausage meat, tucking the meat around the stuffing until well rolled. Taking about two feet of string, place the bundle in the middle of the string, and tie; turn one-quarter turn and tie again; turn again and tie again. When you have a neatly tied packet of pork and stuffing, clip off any excess string and proceed to tie up the rest of the pork escalopes.
• Place pork parcels in a single layer in a hot, deep sauté pan with olive oil. Brown on all sides and remove from the pan.
• Sauté the chopped shallots in the oil left in the pan. Stir until they start to colour, then add the flour and the tomato paste. Continue to cook and stir until the mixture starts to colour then add nearly the whole bottle of wine, reserving a glass for yourself if you wish!
• Place the pork paupiettes back in the pan with the bouquet garni and the sauce, cover, and simmer slowly for forty-five to sixty minutes.
• Add the sliced mushrooms and orange zest to the sauce and cook uncovered for another fifteen minutes. Serve 2 paupiettes per person with plenty of sauce and with a selection of seasonal vegetables, gratin potatoes, rice or pasta.
• To freeze: Place them in a plastic container with greaseproof paper in between them, or in a ziplock bag. Freeze for up to 3 months.
• To defrost: Take the paupiettes out the night before you need to cook them and defrost in the fridge. Cook them as before when they have fully defrosted.