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Everybody loves meatballs, and we're sure you won't be disappointed by this delicious New Zealand pork version.

Ingredients :

500g New Zealand pork mince

2 cloves garlic, crushed

2 tablespoons finely chopped flat-leaf parsley leaves, plus extra for sprinkling

Finely grated zest of 1 lemon

1 egg

1 tablespoon tomato paste

1 onion, finely chopped

3 cups tomato passata (or 400g can chopped tomatoes in juice and 1 cup vegetable stock)

½ cup grated mozzarella

 Preheat the oven to 200°C

Lightly grease a medium sized baking dish, one that the meatballs will sit in a single layer. In a large bowl combine the pork mince, garlic, parsley, lemon zest, egg and tomato paste. Season and form into 12 even-sized meatballs.

Heat a little oil in a frying pan over medium heat. Add meatballs and cook for 6 minutes, turning until brown all over. Place in the prepared baking dish.

To make the sauce :

Add another dash of oil to the frying pan and place in the chopped onion. Cook onion until soft, about 5 minutes. Add tomato puree, season and bring to a simmer. Pour over the meatballs, sprinkle over the grated cheese and place in the oven. Cook for 15-20 mins until the meatballs are cooked through and the cheese is bubbling.

To serve

Serve pork meatballs sprinkled with extra chopped parsley, mashed potatoes, pasta or noodles and steamed broccoli.

Alex Fowler our City & Guilds qualified Chef puts together an Italian Classic Scaloppini Al Limone, that is simply out of this world for those who love lemon.  Using our fresh pork fillet he will take you through the whole process from start to finish so you can replicate the dish at home.

INGREDIENTS

500gm Pork fillet approx

1 glass white wine

100ml chicken stock

Juice and zest of 1 lemon

Handful of chopped parsley

100gm flour

20gm butter

Salt and pepper to taste

•  Trim the silver skin off the pork fillet and cut into 2cm thick medallions.
•  Beat each piece of pork with a meat hammer until nearly paper-thin.
•  Season each piece with salt and pepper and coat in flour.
•  Heat the olive oil in a pan to a medium /hot heat.
•  Add the pork to the pan and cook until light golden brown on each side   approximately 2 mins. Cook in small batches do not over crowd the pan
•  Remove to a plate and continue with the remaining pieces.
•  Return all pieces of pork to the pan and add the wine, chicken broth,  lemon juice and zest and gently cook until the sauce has reduced and   thickened.
• Add the butter and chopped parsley and mix. Serve the meat on a platter and pour over the sauce.

 Prep: 20 mins

Cooking: 5-10 mins

Difficulty: Easy Peazy

Serves: 4

Helpful hints.

• Add a teaspoon of capers to the sauce

Serve with a green Salad, crusty bread, and a nice glass of Pinot Grigio.

Perfection on a Plate!

Our London City & Guilds Chef Paul Edge continues his series with a close up look at how to prepare and cook a very easy Crispy Roast Pork Belly.

Prep Time 5 mins

Cook Time 2 hours

Serves 4- 6 people

1 – 1.2 kg Pork Belly Skin On

1 tsp Ground Black Pepper

2 tbls Sea Salt

4 Sage Leaves

2 – 21/2 Cups Milk

Preheat oven to 240 Degrees Celsius

Score skin with sharp knife and pat dry with paper towel

Season flesh side with pinch of the salt and pepper

Place Sage leaves in bottom of metal roasting dish and place pork on top flesh side down

Place in Oven for 20 to 30 minutes at 240 degrees Celsius until skin is starting to blister and crackle.

Pour Milk around the meat to come up to around ½ to 2/3 of the sides of the meat

Reduce the heat to 160 Degrees and roast for a further 1 & 1/2 hours or until the meat is melting tender. Check the level of liquid during cooking if it has all evaporated add a little more to tray

Remove the Pork from oven and lift it out of dish onto a tray to cool and let rest

For easy cutting place Pork on chopping board and slice into 3 to 4 cm thick pieces

Serve warm with your favourite roasted vegetable medley and seasonal greens

Other Suggested Servings

Homemade Apple Sauce, fresh Summer Slaw, Roasted Brussel Sprouts, Apple and Fennel Salad, Duck fat Roasted Potatoes, Chimichurri Sauce

 Just Delicious!

Introducing Sing Yang, Sausages and Small Goods Specialist for Online Meats.

Sing is a Master Qualified Butcher with over 10 years’ experience and technical knowledge on producing a great sausage.  He is very passionate about his sausages and a perfectionist when it comes to flavour and texture.  He prides himself in quality and only uses the finest ingredients and always has a smile on his face.

‘’ In Sings words the secret to a really good sausage is all about balance and to use only the best cuts of meat and use plenty of it’