Pork

Ingredients:
8 of your favourite potato
1 ½ cups shredded tasty cheese
½ cup grated parmesan
2 cups ‘bolognese easy sauce’
Salt and pepper to taste
Extra tasty cheese and parmesan to coat the top of the potato.

Method:
Preheat the oven to 180°. Place the potatoes in a unlined and un-oiled baking tray then roast in a hot oven until very tender. Remove and set aside to cool. Once cool, slice in half along the equator. Then using a spoon, scrape out the insides being sure to leave a shell of at least 1cm. Mash the scooped potato with the tasty cheese and parmesan. Adding the Bolognese sauce to the mix. Stir to combine. Fill the potato shells with mixture then sprinkle with extra cheese and parmesan and place back into the oven until brown.

Bolognese Easy Sauce Ingredients:
3 tbsp. olive oil
2 brown onions, chopped
2 cloves garlic, chopped
200 grms beef mince
300 grms pork mince
1 x 250 grms jar Tomato Sugo
6 large ripe tomatoes, chopped
Or 1 x 400gm tin chopped tomatoes
2 tsp Whittington’s oregano
2 tsp Whittington’s basil
1 cup beef stock
Salt and pepper

Bolognese Easy Sauce Method:
Heat the oil in a large pot and gently fry the onion until soft. Add the garlic and cook for a further 3 minutes, add beef mince and pork mince cook till browned. Stir in the rest of the ingredients to combine. Bring to boil, reduce heat and simmer covered for 30 minutes stirring occasionally. Remove lid and allow to simmer uncover for a further 15 minutes. Top with plenty of grated parmesan or pecorino cheese.

Serves: 6 to 8

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Ingredients:
2 pork fillets cut into medallions
1 tablespoon honey
2 teaspoons of light soy sauce
½ cup fresh orange juice
Marinate the above ingredients together for a minimum of an hour.
Reserve the marinade for later.
1 tablespoon ginger freshly chopped
½ cup coriander freshly chopped
½ cup fresh dates chopped
1 cup of orange segments de-pithed
1 cup spring onions cut into strips
Splash of Wellyboot olive oil
1 dessertspoon redcurrant jelly

Cooking Method:
Heat the wok and olive oil till hot and add the marinated pork medallions, stir a few seconds to brown and then add the ginger and spring onions.
Stir, and then add the orange segments, dates, the reserved marinade, the red currant jelly and finish with the coriander.
Arrange decoratively on a warm plate and serve.

Serves: 4

Note:
For more recipes & cooking tips, please see Darryl, Terri or Amanda at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Stuffed Bolognese Potatoes

Pork a lOrange