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 Members of the British Saddleback Breeders' Club  Members of the British Pig Association  Members of the Rare Breeds Survival Trust |
RecipesHere's a selection of Pork recipes for you to try. If you have any favourite recipes of your own, please let us know and we can publish them here! Medallions of pork with green peppercorn and redcurrant sauce (by the Artichoke Inn, Moulton)Ingredients 2 Rare Breed pork fillets/ tenderloins, about 300g each salt freshly ground black pepper 2 tablespoons of green peppercorns 10ml brandy 4 tablespoons of redcurrant jelly 25 g of butter 1 tsp of oil 150 ml single cream/ creme fraiche 1 small Bramley apple Chopped parsley for garnish Method Thinly slice the rare breed pork fillets into round medallions. Season the pork and brown briskly in a pan with hot butter and oil. Cook until tender. Remove the pork from the pan and keep warm. Peel and core the apple then slice into four rounds. Fry the apple in the juice from the pork. Cook until the apple is browned. Remove the apple from the pan. Add brandy to the pan also the peppercorns and redcurrant jelly. Bring gently to the boil. Cook on a low heat for two minutes stirring continuously. Then add the cream or creme fraiche and simmer for a further two minutes. Return pork to the sauce and warm through. Place a ring of apple on the plate, top with the pork medallions and pour sauce over the pork. Garnish with chopped parsley and serve with salad and granary bread. (from Northampton Chronicle and echo 31st May 2008) Sara’s Aunty Hope’s Meatloaf Serves as many as you want • Grab any leftover meat of your choice • Mince up well or whiz round in a food processor • Take 2 – 4 of Mike’s sausages and remove the skins • Mix the sausage meat with the leftovers and one beaten egg • Mix in one finely chopped onion and a few herbs • Put in a loaf tin then cook in a hot oven – about 170˚to 180˚ - for about half an hour • Serve hot or cold with or without gravy • Enjoy! |  Cooked Gammon
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