OK, it's not easy to make minced pork look sexy, but believe me, these little mouthfuls taste scrummy! This was a blend of two recipes I've cooked from Nigel - the ingredients (more or less) for his Pork and Lemon Polpettine, and the cooking method for his Chicken Patties. This recipe was made so much easier by the use of a mini chopper (pause for 'Carry On' style jokes....) which made light work of 4 spring onions and an entire head of 'wet' garlic - actually very mild. It then minced 70g of pancetta. All of this was added to 500g of pork mince with a good teaspoon of fresh thyme leaves and the grated zest of a lemon. Add salt and pepper - be generous, and mix well until all combined. Your hands are the best utensil for this. Form into little patties or burgers - this amount will make 12 to 16 of them, enough for 4 (I froze half). Saute them for a few minutes until browned, put into a dish and pour over about 200mls of veg stock, and bake at 180C for 15 minutes to finish cooking. This keeps them moist and juicy. Add a little fresh lemon juice to the baking juices, and serve with tagliatelle or new potatoes, and lots of spring greens. Yum!
This looks lovely and I've copied it down. Thanks, Maggie.
ReplyDeleteJ x
Good! Stash some in the freezer Joy, for when you come home after a busy day's teaching
ReplyDeleteJust what I intend to do. Shame there was no pork mince in Morrisons today!
ReplyDeleteJ x
hi, I don't eat pork, beef mince would be ok? and what is 'wet' garlic? I was craving for burger the other day, we went to 4 different pubs, didn't get any since it was out of lunch time. :(( So I decided to make some myself.
ReplyDeletesorry to only just get back - I would try chicken rather than beef for these. Wet garlic is bang in season now - it looks like a small leek, and is just an immature garlic bulb - milder than later in the seanon and you can eat the entire thing - some even eat it raw!
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