Pork Recipes

Contrary to popular belief, pork is actually one of the leanest meats you can buy and it's endlessly versatile too, from chops to casseroles, kebabs to pates, not forgetting sausages...

 
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Pasta alla CarbonaraServes 2

Pasta alla Carbonara

Serve the pasta on really hot deep plates with some extra grated Pecorino Romano

 
 
La Potee (French Farmhouse Soup with Bacon, Sausage and Beans)Serves 8

La Potee (French Farmhouse Soup with Bacon, Sausage and Beans)

A hearty soup drawn from the rustic traditions of French cooking: vary the vegetables according to season and whatever you have to hand. All you need to serve it is plenty of crusty bread.

 
 
Rillettes de ToursServes 6 as a first course or light lunch

Rillettes de Tours

Just add toast, pickles or chutney for a real taste of France, ideal for those who don't like liver.

 
 
Gammon Steaks with White Wine and Gherkin SauceServes 4

Gammon Steaks with White Wine and Gherkin Sauce

The addition of gherkins to the sauce adds crunch and a certain piquancy to this recipe, cutting through the richness of the gammon. A very impressive supper dish and special enough for entertaining.

 
 
Meatballs in Goulash SauceServes 4-6

Meatballs in Goulash Sauce

Meatballs are popular with just about everyone, especially when they're as light and flavourful as these! Serve them with noodles for Eastern European authenticity.

 
 
Eighteenth-century Chestnut StuffingMakes enough for a 12-14 lb (5.5-6.5 kg) turkey but would actually be okay for any size of bird

Eighteenth-century Chestnut Stuffing

This gorgeous stuffing recipe is proof that some of the old ones are the best! If you don't like peeling chestnuts, look out for vacuum-packed ones for speed and ease.

 
 
Roast Goose with Forcemeat and Spiced Cranberry and Apple StuffingServes 6-8

Roast Goose with Forcemeat and Spiced Cranberry and Apple Stuffing

Goose is a rich meat, so needs acidity to cut through this - which is why this lovely apple and cranberry stuffing and glaze are such a success! A wonderful alternative to turkey at Christmas!

 
 
Oven-baked Risotto CarbonaraServes 2

Oven-baked Risotto Carbonara

Funny, isn't it, how a bit of lateral thinking can often result in something ingenious? Here Delia has applied the classic carbonara ingredients of cream, bacon and cheese to a risotto...with superb results!

 
 
Crisp Roast Gressingham Duck with a Forcemeat Stuffing and a Confit of Apples and PrunesServes 4

Crisp Roast Gressingham Duck with a Forcemeat Stuffing and a Confit of Apples and Prunes

Since starting the How to Cook series I have at last hit on the very best way to get really crisp roast duck. If you've got a Gressingham duck then you'll have lots to eat as well as a really superb flavour.

 
 
Gratin of Eggs with Peppers and ChorizoServes 2

Gratin of Eggs with Peppers and Chorizo

When you've got hardly any time to prepare lunch or supper, this one is ideal: simply eggs, peppers, cheese, tomatoes and chorizo cooked in a shallow gratin dish.

 
 
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