Asian Style Pork on Spiced Noodles Salad

(Callan bacon product used: Eyeloin joint with honey & soy)

Ingredients:

1 pork joint

1 table sp soy sauce
1 table sp ho-sin sauce
Good pinch ginger – Mix
1 tea sp fish sauce
1 tea sp sesame oil

1 ptn noodles
1 tea sp sesame oil
1 chopped spring onion
2 tea sp sesame seeds
1 carrot (cut into five strips)
1 bunch coriander chopped
1 table sp dark soy sauce
1 dessert sp honey
Seasoning

Method:

1. Rub port joint into the marinade mix & place on baking sheet. Pour any marinade around it.
2. Meanwhile crack on with noodles. Soak ptn in boiling water for 5 minutes. Rinse & drain.
3. Put in a bowl & add the rest of the ingredients.
4. Rest pork for a few minutes & then carve. Serve with noodle salad.

Bacon & Butternut Squash Soup with Cheddar Bacon & Chive Bread

Serves 4

(Callan Bacon joint used eye-joint with streaky bacon)

Ingredients:

1 eye-joint with streaky bacon
2 small butternut squash (skin on – wiped & halved)
2 cloves garlic (peeled)
2 red onions (peeled & halved)
2 pints vegetables stock
3 table sp cream
2ozs grated parmesan
Pinch of cumin & coriander
Drizzle of olive oil
Seasoning

Bread:

8ozs self-raising flour
Pinch of salt & Pinch of sugar
3ozs grated cheddar
1 tea sp mustard
Handful chopped chives or scallions
4ozs cooked chopped streaky bacon
2 table sp natural yogurts
Enough milk to moisten
Sprinkle of sesame seeds

Method:

1.  Into a roasting tray toss all the vegetables & spices. Drizzle over olive oil & place bacon joint beside it (plastic removed) in oven for 45 minutes @ 190C.
2.  Remove tray from oven & scoop flesh out of the butter-nut squash discarding seeds.
3. Toss squash & the rest of the veg from roasting tray into pot with 2 pints of stock. Bring to boil & simmer for 10 minutes. Blitz with hand blender & add diced streaky bacon. (Keep 4ozs back for bread) & cream and cheese.

Bread:

Toss first 6 ingredients into a bowl & give them a good stir. Add yogurt & enough milk to make it moist. Put into oiled loaf tin. Sprinkle with seeds & bake @ 190C for 30 minutes.

Dish created by Trisha Hennessy

Cajun Pork Fillet with Apricot

(Callan bacon product used: Pork Eye-loin joint with cajun)

Ingredients:

Cajun pork fillet
1 ptn cous-cous
1 pint stock
½ tea sp turmeric
6 chopped apricots
Handful sliced almonds
Bunch chopped coriander
Seasoning
1 tea sp cumin
1 tea sp lemon juice
4 carrots (peeled  & cut into batons)
Pinch sesame seeds
1 table sp olive oil
1 tea sp honey
Good glug of olive oil

Method:

1. Remove plastic from pork & sprinkle with a little oil & bake @ 190C for 30-35 minutes. Rest.
2. In a bowl tip in ptn of cous-cous. Add stock, turmeric, seasoning & cover with plate & leave for 5 minutes.
3. Take a fork & give cous-cous a good mix with the help of a good glug of olive oil.
4. Add cumin, lemon juice, apricots, almonds & chopped coriander.
5. Par boil carrots for 5 minutes & drain. Place on roasting tray & sprinkle with 1 table sp olive oil, honey and sesame seeds & roast @ 190C for 15-20 minutes.

Dish created by Trisha Hennessy

Caramel Apple Roasted Bacon on a Parsnip Potato

(Callan product used: Eyeloin joint with apple)

Ingredients:

Bacon joint with sachet and
Apple sauce
3 parsnips
3 potatoes
1 clove garlic (chopped)
1 wedge brie cheese
Pinch nutmeg
Seasoning
½ pint cream
2 tea sp icing sugar

Method:

1. Remove plastic from package & empty sachet of apple sauce over the top of the joint. Sprinkle with icing sugar & put in oven for 30-25 minutes @ 190C.
2. Take a gratin dish & layer parsnips & potatoes up. Finely chop garlic & put in jug with seasoning & cream. Pour over potatoes & parsnips. Sprinkle with nutmeg. Cover with cling film & place in microwave & cook for 10 minutes. Remove cling film & cover top with slices of brie cheese. Place in oven beside bacon for 15-20 minutes.

Dish created by Trisha Hennessy

Eyeloin Joint of Bacon with Honey served with Apple Mash

(Callan bacon product used: Eyeloin joint of bacon with honey)

Ingredients:

Joint of bacon with honey mustard
5 potatoes (Peeled, boiled & mashed)
4 ozs butter
2 eating apples (not peeled & diced)
Pinch ground cinnamon & ginger
Seasoning
½ leek finely chopped
2 table sp redcurrant jelly
1 table sp balsamic jelly
½ table sp brown sugar
½ pint red wine
Pinch 5 spice powder
2 table sp cream

Method:

1. Remove plastic from bacon joint & place in oven @190C for 40 minutes.
2. Mash cooked potatoes & add butter, seasoning, spices & finely diced apple. Keep warm.
3. For the yummy sauce. Fry off leeks in 1oz butter for 2-3 minutes. Add redcurrant Kelly, balsamic, brown sugar, red wine, seasoning & pinch of 5 spice powder.
4. To serve:- Let bacon rest for 5 minutes and carve. Put mash on middle of plate. Place bacon on top & spoon over sauce.

Dish created by Trisha Hennessy

Loin of Pork with Apricot & Walnut Stuffing with a Pepper Sauce

(Callan bacon product used: Cured loin of pork with mixed pepper topping)

Ingredients:

Pork with mixed pepper topping
4ozs white breadcrumbs
6 walnuts chopped
6 apricots chopped
1 table sp apricot jam
2ozs butter
Jar mixed peppers
1 red onion
Pinch 5 spiced powder
1 tea sp boullion stock
¼ pint of water
Seasoning
2 table sp cream
1 table sp oil
1 clove garlic

Method:

1. Place pork on chopping board & make a good incision into the middle of it.
2. In a pan heat 2ozs butter & melt. Add apricot jam & bubble for 1 minute. Take off heat & add breadcrumbs, walnuts and apricots. Let it cool for a few minutes & stuff it into the pork. Place pork back in its roasting tray – sprinkle with a little oil & bake @ 190C for 30-35 minutes. Rest.

Pepper sauce

1.    Empty the jar of drained peppers into a pan with 1 chopped onion, garlic, boullion, 5 spice powder & sauté for 5-7 minutes. Then add water & bring to the boil. Let it bubble rapidly for 5 minutes. Blitz in blender. Return to pan. Add cream then season,

Dish created by Trisha Hennessy

Potted Bacon Terrine

Serves 4

(Callan Product used : Eyeloin joint of bacon with mixed peppers)

Ingredients:

1 eyeloin joint of bacon with mixed peppers
½ pint of melted butter
½ leek finely chopped
2 cloves garlic (crushed)
2 table sp port
½ tea sp mixed spice
salt & pepper
2 table sp oil
Handful parsley & chives
1 eating apple (diced)

Method:

1. Remove plastic from bacon joint & top with 1 table sp oil. Put in oven @ 190C for 40 minutes & cool.
2. Slowly melt ½ Lb of real butter. Add the finely chopped leeks, garlic & cook over low heat for 5 minutes. Add port, mixed spice & chopped herbs & apple.
3. Dice bacon into very small pieces & blitz quickly in blender.
4. Mix it very well into butter mixture.
5. Pack into individual ramekins or mould & place in fridge for 2 hours. Serve with a nice chutney & some buttered brown bread.

Dish created by Trisha Hennessy

Medallions of Pork in a Mushroom & Bacon Sauce with Buttered Herb Crumbs

(Callan bacon product used: Honey & mustard cured  loin of pork)

Ingredients:

1 loin pork (cut into 4 medallions or disc)
6 mushrooms sliced
2 tea sp hoi-sin
2 streaky rashers (chopped)
2 tea sp wholegrain mustard
¼ pint cider
3 table sp cream
6ozs white breadcrumbs
1 clove garlic blended with 2ozs butter
2ozs grated parmesan
Grated zest of ½ lemon
Seasoning
Chives/parsley (chopped)

Method:

1. In a blender make breadcrumbs. Add garlic & butter & toss onto baking sheets. Bake @ 190C for 10 minutes. Then add cheese & lemon & bake for 5 more minutes. Remove & add chopped herbs.
2. In a little oil fry off pork medallions for a few minutes on each side. Remove & put in grated dishes. Add a little more oil & fry off mushrooms &  bacon for 3-4 minutes. Add hoi-sin mustard, cider, seasoning, cream & pour over medallions. Scatter with herbed crumbs & put in oven  @ 190C for 15 minutes.

Dish created by Trisha Hennessy

Roast Pork with a Cheese Topping served with Tarragon

(Callan product used: Pork Eyeloin joint with cheese topping)

Ingredients:

Roast pork with cheese topping
1 table sp oil
2 bunches fresh tarragon
2 tea sp tarragon or Dijon mustard
2 table sp Soya sauce
2 oranges
Seasoning
¼ pint cream
½ finely chopped leak
2ozs butter

Method:

1. Remove plastic from pork tray & sprinkle with oil & roast @ 190C for 30-35 minutes.
2. Meanwhile crack on with the sauce. Melt butter & gently fry leeks for 2-3 minutes. Then add mustard, soya, sauce, juice of 2 segmented oranges, seasoning & let it bubble for 3-4 minutes. Then add chopped tarragon, cream & orange segments. Leave for another 2-3 minutes.

Dish created by Trisha Hennessy