Smokey Pork Burgers

These burgers are flavoured with lovely smoked bacon & paprika to give a wonderful taste. They are great for a BBQ or just grilled indoors. Serve with some lovely BBQ sauce and some applewood smoked cheese & salad. I served mine with hommade coleslaw and onion rings, for a great American feel. I love finding recipes that use pork mince as its a nice budget-friendly meat. This recipe will make 4 burgers.

olive oil, for frying
500g pork mince
4 rashers of smoked  bacon, finely chopped
1 shallot - peeled and finely chopped
1 teaspoon smoked paprika


Gently fry the shallot & bacon for a few minutes in the olive oil, over a medium heat, until the shallot is  translucent and the bacon crispy. Add the paprika and continue to cook for a further minute. Remove from the heat, allow to cool slightly then add to a mixing bowl with the pork mince and season. Combine the mixture with the mince using your hands, then divide into 4 equal parts. Form into patties. Cook the patties in a grill or an oiled frying pan on a medium heat. Cook for around 4 minutes each side, until cooked through. Arrange on bread rolls with salad, smoked cheese slices, BBQ sauce & serve.

Swedish Meatballs with Dill sauce (like Ikea)

I have never tried Ikea meatballs, but I have heard everyone rave about them. With no Ikea near me, I have had to make my own to see what the fuss is all about :) Well, they went down a storm in our household! I have had requests from them all to make them again, soon. I was wary about having meatballs in a creamy sauce, but it worked and it was delicious. I think you are supposed to serve them with lingonberry sauce, but I am unlikely to find that in our small town, so I substituted cranberry. Tasted lovely, so I think it was good substitute. I am looking forward to making these again, I liked them a lot more than I thought I would. I served ours with boiled new potatoes. For a low carb version, leave out the breadcrumbs and serve with veg ribbons instead of potatoes.

Serves 4
200g minced beef
250g minced pork
1 egg
1 small onion, blitzed or finely diced
100g of breadcrumbs
pinch of nutmeg
oil for frying
200ml beef stock
200ml double cream
400g  new potatoes
fresh dill chopped
cranberry sauce to serve

Combine the mince, egg, onion, breadcrumbs nutmeg & salt & pepper, and really get it mixed with your hands. Form into small walnut size meatballs. Heat up the oil in a  frying pan to a medium heat, and brown the meatballs on all sides. Add the stock & cream, and allow to simmer for 10 minutes. The sauce should thicken slightly. Sprinkle with dill & serve with a dollop of cranberry sauce & potatoes.

BBQ Pork Burgers

I had some pork mince to use up, so I thought I would be inventive and make BBQ flavoured burgers. Big Bee hated them, but the rest of us enjoyed them. Quick &easy to make, and I love BBQ flavour so this was right up my street. Popping them in the freezer for an hour helps them to keep their shape while cooking without having to add breadcrumbs/eggs as binders. Serve with finely diced onion & sliced gherkin on top for that McDonalds feel.

To make 4 burgers

400g pork mince
Salt & pepper
Teaspoon sugar
BBQ sauce ( I use Heinz honey barbecue)
4 burger buns

Mix the mince with your hands, adding the salt, pepper & sugar, Form into 4 equal patties, wrap & freeze for 1 hour.

Heat some oil in a large frying pan. Fry the burgers on both sides until cooked through. Add a spoonful of bbq sauce to one side of the burgers, then flip & cover the other side with sauce. Cook for another minute each side.

Serve in the burger buns with onion, gherkin or salad. Add extra BBQ sauce if liked.

Slow Cooker Ribs

I nipped into Morrisons last night when I dropped off Little Bee off for her dance class, and found they had ribs on special offer. I managed to buy enough ribs (half a rack each) for £2.50! The glaze I created from store cupboard items, and knocked up a quick batch of homemade coleslaw. You can find that recipe here. I left the slow cooker on low all day (about 6 hours) and these came out meltingly soft! The meat just fell away from the bones - just how I like my ribs. I can't wait to make these again, and experiment with glazes. I love the Dr Pepper ribs, but they were chewy compared to these - I might use the sauce but pop them in the slow cooker.

What do you use your slow cooker for?

2 racks of ribs
3 tablespoons soy sauce
2 tablespoons tomato ketchup
2 tablespoons brown sugar
1 tablespoon honey
1 teaspoon Chinese 5 spice
4 crushed garlic cloves

Mix all the sauce ingredients together. Pop the ribs into the slow cooker, and pour over the glaze/sauce. Set to low and allow to cook for around 6 hours. Turn the ribs every 2 hours, to coat them in the glaze.

Serve with corn cobs, coleslaw & onion rings (or your own favourite side dishes).

Smokey Pork Stew

We had our first frost this morning! It is definitely chilly these days, and perfect stew weather. I love this time of year, putting lamps on in the evening, snuggling under a blanket to watch MasterChef and sipping n a hot chocolate. Soups & stews are my favourite Autumn foods. This stew recipe would be perfect for a Bonfire party! It has a lovely smokey taste & aroma. I just wish I had some lovely crusty bread to dip in it - but we had finished the last of my homemade bread at lunchtime :( The no-knead bread is getting eaten very quickly in our house.

500g diced pork (I used shoulder steaks & diced them)
1 onion, diced
2 garlic cloves, crushed
3 smoked bacon rashers, chopped
1.5 teaspoons smoked paprika
400g tin chopped tomatoes
Pinch of saffron
150ml Dry sherry
500ml vegetable stock
2 large potatoes, peeled & diced

In a large pot, heat up some oil and fry the pork until coloured. Remove from the pan to a plate, then fry the  bacon. Add this to the plate of pork.

Now fry the onion until translucent, and add the garlic. Fry for a minute or two, then add the paprika. Fry this quickly for a minute or two, then add the tomatoes, stock, sherry, saffron, pork & bacon. Allow to simmer for 30 minutes, then taste & season. Add the potato, then simmer for another 30 minutes.Serve with a swirl of sour cream & some warm crusty bread.

Moroccan meatballs & couscous

My foodie penpal this month (reveal on the last day of the month, so stay tuned!) sent me a lovely Moroccan spice blend in my package. I used this last night to make some fragrant meatballs! Of course the perfect accompaniment to Moroccan meatballs is couscous! Luckily my children love this so the whole dinner went down very well. I used half the recommended amount of spice to keep it mild for them. It means I have plenty left to make these again!

Meatballs -

500g pork mince
50g breadcrumbs
1 tablespoon Moroccan spice blend

Sauce -

2 tins tomatoes
1 teaspoon ground cumin
1 teaspoon cinnamon
Pinch of chilli powder
Salt & pepper
1 garlic clove, crushed
1 onion, finely chopped


Cous cous

200g dried couscous
Enough stock to cover the couscous
Chopped parsley
Small knob of butter
Squeeze of lemon juice

To make the meatballs, mix the mince with the spice blend and the breadcrumbs. Form into about 20 little meatballs and place into a large casserole dish. Pop into the oven at 210C for 20 minutes.

Meanwhile, start your sauce by frying the diced onion & garlic in a little olive oil or butter. Add the chilli powder, cumin & cinnamon and stir fry for 2 minutes. Add the tinned tomatoes and allow to simmer for 10 minutes & thicken. Season to taste.

Pour the sauce over the meatballs and return to the oven for another 10 minutes. Pour the stock over the couscous and allow to absorb for 7 minutes. Once the liquid has all gone, add a small squeeze of lemon juice, a small knob of butter and the chopped parsley. Mix through, spoon into plates & add the saucy meatballs.

Sweet & Sour Pork Balls

I am really enjoying Lorraine Pascale's TV show, Fast, Fresh & Easy Food. I want to try everything! After watching it this week, I realised I had most of the ingredients in to make this dish. I absolutely loved it! All the kids did too, and my husband definitely wants me to make it again - great result! One of my daughters commented that our house smelled like a Chinese restaurant :)

Serves 4 plus a small dish for the wee one!

10 good quality pork sausages, skins removed
100g dried breadcrumbs
1 egg
Oil for frying

1 garlic clove, finely chopped
1 red pepper, chopped
425g of pineapple chunks in juice
75g tomato ketchup (10 squirts)
5 tblsp balsamic vinegar
2 tblsp honey
Juice of 1 lime

450g rice
75g salted peanuts, crushed
Half a bunch of spring onions, chopped
Knob of butter
Salt & pepper to season

Mix together the sausage meat, breadcrumbs and egg. Shape into small balls and fry gently in your largest frying pan.
Cook your rice per packet instructions.
Once the balls are coloured on all sides, add the pepper, garlic, all the pineapple juice and HALF the pineapple chunks, tomato ketchup, vinegar, honey & lime juice. Stir to combine, and allow to simmer gently.
When the rice is cooked, add the butter and season Top with the peanuts & spring onion and mix through.
Serve the meatballs on top of the rice, and pour over the sauce.

Pork Medallions in Sage & Onion Sauce

Pork tenderloin was on special offer in Morrisons, so I bought one without knowing what I was going to do with it! I looked at a few recipes, and cobbled together my own version. I love onions & mushrooms, so had to include those. Sage always works well with pork, so it seemed natural to include that. It was quite tasty, I will certainly make it again.

Serves 2

1 pork tenderloin
1 tablespoon olive oi1
1 teaspoons butter
1 onion, sliced
100g button mushrooms, halved
1 garlic clove, minced
200ml chicken stock
Pinch of dried sage
Salt & Pepper to season
Chopped parsley to garnish 

Slice tenderloin into 1/2-in-thick medallions. In a frying pan, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. In same pan melt the butter. Add the onion, mushrooms and garlic; saute for 1 minute. Add the stock and salt and pepper. Bring to a boil; cook and stir for a few minutes to reduce slightly. 
Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes. Garnish with parsley if desired.

Dr Pepper Ribs

Dr Pepper ribs - delicious! These would be fab done on a BBQ too, which I might try if we ever get any nice weather! It seems a little bit of a faff with the long cooking, but its worth it for soft, melting ribs. I don't like Dr Pepper as a drink, but makes a great marinade. I served it with a sweetcorn salad.

3 racks of small pork ribs, approx 500g each
1½ l Dr Pepper
2 star anise

Glaze 

200ml Dr Pepper

6 tbsp soft brown sugar

6 tbsp tomato ketchup

1½ tbsp Dijon mustard

2 tbsp Worcestershire sauce

3 tbsp soy sauce

1 tsp ground allspice 

  

Heat the oven to 160C/fan 140C/gas 3. Put the ribs, fleshy side down, in a single layer in a large roasting tin. Pour over the Dr Pepper and add the spices. Tightly cover with foil and cook for 2 hours. 

Put all the glaze ingredients in a pan and simmer until thick and syrupy. 

After the initial cooking take the ribs from the oven and turn it up to 200C/fan 180C/gas 6, or light your barbecue. Drain all the liquid from the tin. Turn the ribs flesh side up and baste with the glaze. Roast for 30 minutes or barbecue, adding more glaze halfway through until sticky and shiny. Cut into sections to serve. 

Corn salad

Small tin of sweetcorn, drained

Half a cucumber, finely diced

Half a red onion, finely diced

Tablespoon chopped parsley

Teaspoon lime juice

Mix all the ingredients together.

Pork Stroganoff

My sister in law bought be a lovely tin of amazing smoked paprika - and I love using it in my cooking! This stroganoff is a family favourite and lets me use my lovely paprika. I had to use  red onion, as we were all out of white! It didnt affect the taste though. I use the cheaper shoulder steaks to make this, you could use tenderloin or fillet or any cut you like.

2 tbsp vegetable oil 
200 g trimmed pork cut into strips
1 bay leaf 
30 g butter 
1 onion, thinly sliced 
100 g button mushrooms, sliced 
1/2 tsp smoked paprika 
100 ml soured cream 
1 lemon, juice only 
1 tbsp chopped parsley 
sea salt and freshly ground black pepper 
boiled rice, to serve 

 1. Heat the vegetable oil in a heavy bottomed non-stick frying pan until smoking. Season the meat and place in the pan, along with a bay leaf.

2. Fry quickly, stirring briskly until lightly browned. Remove with a slotted spoon to a plate and set aside.

3. Add half the butter to the pan and soften the onion on a low heat - about 3-4 minutes. Add the remaining butter to the pan and, when it has melted, add the mushrooms and paprika and fry for a further 2 minutes, until softened. Remove from the pan and add to the pork.

4. Spoon the soured cream into the frying pan and warm through. Tip the pork, onions and mushrooms back into the pan, bring the mixture to a simmer, and simmer for 10-15 minutes, until creamy. Stir in the lemon juice and parsley, and season to taste. Serve with boiled rice.

Pork Belly Slices & Roasted Fennel

These were deliciously crispy! I have always eyed up the pork belly in the supermarket, but never knew what to do with it. It is so cheap, I was determined to try it somehow. I decided to just roast it after marinatating it for an hour or so. I also had some fennel I had picked up, another food that I was determined to try. It smells very much like aniseed, so I was worried I wasnt going to like it - but I was wrong. Roasting it brought out a wonderful nutty flavour which I loved.

Pork Belly (you could use this marinade for a whole pork belly too)

7 or 8 pork belly slices
1 tbsp olive oil
1 tbsp soy sauce
2 teaspoons chinese 5 spice
3 crushed garlic cloves
1 tsp sea salt

Mix all the ingredients together & marinadethe pork for at least an hour. Then preheat the oven to 220c and lay the pork belly out on a roasting tray. Put into the oven for 10 minutes, then drop the temp to 180 and cook for another 10 mins.

Roasted Fennel

1 whole fennel
1 tablespoon olive oil
1 tablespoon balsamic vinegar

Cut the fennel into wedges, then coat in the oil/vinegar mix. Sprinkle with salt and place on a roasting tray & pop into teh oven for about 40 minutes at about 220c.

Sticky Pineapple Pork

This is one of th efavourite meals of all my children, so I make this often. Luckily, me & my husband love it too! Pork chops are one of my favourite meats, and I love Chinese flavours, so this meal is a real winner. After a day of rain (lovely summer we are having!) it was the perfect warm-up. We had jersey royal potatoes and sweetcorn with ours. There was cheesecake for pudding, but everyone was too full. I might have some for supper later (shhh!).

1 boneless pork chop per person (or 2 if you have a hungry husband like mine!)
1 tablespoon Chinese 5 spice
1 large red onion, sliced into wedges
1 red pepper, cut into chunks
2 tablspoons honey
1 tablespoon dark soy sauce
1 tablespoon red wine vinegar
140g tin pineapple chunks

Dust the pork chops on each side with the chinese 5 spice & rub in gently. Heat some oil in a frying pan, and cook the chops for around 6 minutes each side. Remove the chops to a warm plate, add another little drop of oil to the pan. Gently fry the onion & pepper until softened. Add the drained pineapple chunks and stri fry for about a minute. Add the honey, soy sauce, vinegar and the pork chops. Simmer for 5 minutes, turning the chops to glaze them in the sticky sauce. Serve with rice, noodles or potatoes,

Chicken satay, spare ribs & fried rice.

Nope, I did not order in a takeaway :) This was all made by me, and actually tasted great. I used recipes from my Old Faithful, The Takeaway Secrets recipe book by Kenny McGovern. I really do recommend this book to anyone who loves a good takeaway and wants to make their own. Everything is easy to make, and usually tastes just like the real thing. Tonight I made spare ribs, satay chicken & egg fried rice. You need to make the marinade for the ribs in advance, and also have some cold, cooked rice ready.

Spare Ribs

2 teaspoons garlic & ginger paste (I use the Lazy jars of garlic & ginger & mix them)
8 tablespoons tomato ketchup
3 tablespoons honey
½ tablespoon Chinese five-spice powder
1 kg/2.2 lb pork ribs



Mix the garlic/ginger paste with the ketchup, honey & soy sauce, then coat the spare ribs. Marinade for at least 4 hours, overnight is ideal though.

Heat the oven to 200c, and lay a heatproof bowl containing water in the bottom. Place the ribs on a tray and cook for 8 minutes on the middle shelf. Turn the ribs and cook for another 8 minutes. Turn again, place on the top shelf and cook for a final 8 minutes.

Chicken Satay

1 tablespoon vegetable oil
½ small onion, finely chopped
1 teaspoon mild Madras curry powder
3 tablespoons peanut butter
2 teaspoons soy sauce
200 ml/7 fl oz coconut milk
75 ml/2½ fl oz water
1 tablespoon brown sugar
Pinch of dried chilli flakes
wooden skewers
3 large skinless, boneless chicken breast fillets
1 teaspoon soy sauce
½ teaspoon garlic powder
¼ teaspoon ginger powder
1 tablespoon vegetable oil
1 teaspoon cornflour

In a small saucepan or frying pan, heat the vegetable oil over a low-medium heat. Add the chopped onion and stir fry for 1–2 minutes until just beginning to soften. Add the curry powder and stir-fry for 1 minute. Add the peanut butter and stir-fry for another minute until beginning to melt. Add the soy sauce, coconut milk, water, sugar and dried chilli flakes. Bring to the boil then simmer on a low heat until the sauce is combined and the desired consistency is reached. Remove from the heat and set aside. The sauce will thicken upon cooling and can be reheated when needed, adding a little water if necessary.

Soak the wooden skewers in cold water for 30 minutes to prevent them from burning.

Trim any excess fat from the chicken breast and cut into 6–8 long, thin strips. Add the soy sauce, garlic powder, ginger powder and vegetable oil. Mix well and marinade for 5 minutes. Add 1 teaspoon of cornflour and mix well again. Ribbon the chicken strips onto the soaked wooden skewers, piercing each piece of chicken several times.  Grill the skewered chicken on a high heat for around 2 minutes per side, or until the chicken is cooked through and just beginning to char. Remove the cooked chicken skewers and arrange on a serving plate. Drizzle with the prepared satay sauce and serve with fried rice.

Egg Fried Rice



150g basmati rice (ubcooked weight) cooked & cooled completely
1 tablespoon soy sauce
2 spring onions, chopped (optional)
Any veg you like (I add mushrooms, frozen peas & frozen sweetcorn)

3 eggs lightly beaten with a pinch of salt


Heat some oil in a large wok. Add the rice & stir until completely coated. Add teh soy sauce & vegetables, and mix through. Make a well in the middle of teh rice, and add teh beaten egg. Lightly whisk the egg as it cooks, then mix into teh rice once it has scrambled slightly. Season & serve when the rice & egg is all heated through.

Pork, sage and apple burgers

These burgers taste great! Everyone has asked me to cook them again, but I think I will try them on the barbeque next time. I chilled these in the fridge for an hour or so before cooking, I find this really helps them to keep their shape whilst cooking. I cooked mine under the grill, but you could fry them if you like. I served our burgers with a lovely Scottish delicacy - Potato Fritters! I can also post the recipe, just request it in the comments. The caramlised onions definitely add to the aoverall flavour, so dont skip those! Apparently, these are popular at Belfast's Graffiti restaurant.

• 900g minced pork
• 1 onion , finely chopped
• 1 cooking apple , peeled and finely grated
• 1 egg
• handful sage

CARAMELISED ONION

• 3 onions , sliced
• 2 tbsp light muscovado sugar
• butter

 To caramelise the onions, cook them with the sugar and a large knob of butter over a very gentle heat for 30-40 minutes, stirring occasionally. Meanwhile, mix all the burger ingredients together in a bowl and season well. Shape into four burgers, then fry over a medium heat for 6-7 minutes each side until cooked in the middle.

Double crunch honey garlic pork chops!

They dont look like pork chops, do they? I have never coated chops before, but it is quite tasty! The sauce is so tasty, drizzled all over the crispy chops. The orginal recipe is here at RockRecipes, but I made a few wee changes. I used less cayenne and pepper, and used sweet paprika. I also put my chops in the oven while I made the sauce, as I wasnt convinced my inch-thick chops would cook all through in the pan. I think this would taste lovely with rice or noodles, but we opted for chips as we havent had them in ages. Big Bee had trouble eating because of her sore throat, but the 2 wee ones ate all theirs up! None of us had tasted anything quite like this, but all agreed it was delicious.

6 pork loin chops

Sift together:
125g flour
2 tsp salt
1 tsp black pepper
1  tbsp ground ginger
1 tbsp ground nutmeg
1 tsp ground thyme
1 tsp ground sage
1 tbsp sweet paprika
Tiny pinch cayenne pepper

Mix 2 eggs plus 60ml (4 tblsp) water to make an egg wash.

Sauce -
2 tblsp olive oil
3 crushed cloves of garlic
200ml honey
60ml (4 tblspns) soy sauce
1 tsp black pepper

Dip the pork chops in the flour mix, then the egg wash then back into the flour,  and make sure they are well coated. Fry in frying pan with plenty of oil until crispy & quite golden (anout 5/6 minutes), then flip.  Once both side are golden, transfer to an oven tray & put into a 180C oven while you make your sauce.

Heat the  olive oil in a small pan and then cook the garlic for a minute or two, but dont let it change colour. Add the honey, pepper & soy sauce, and simmer gently for 5/10 minutes. This can bubble over VERY easily, so keep an eye on it.

Remove the chops, place on a warm plate & drizzle with the honey sauce. Serve with chips/noodles or rice & vegetables.

Pork Chop tray bake with Sage & Onion coating

I loved the idea of having stuffing coating the outside of the pork chops. This was another very easy dinner, just one tray so minimal washing up!  I used Google to find a recipe, and decided to try this one. I will definitely be making this one again! Everyone loved it. I just used vegetables that needed used up in the fridge, so just use any that roast well.



Ingredients

4 carrots, chopped
1 large onion chopped into quarters
6 potatoes sliced thickly, or quartered
2 parsnips, chopped
4 pork chops
1 small packet sage & onion stuffing, made up as per instructions on packet

Lay your chopped vegetables on a large roasting tray. Drizzle with olive oil & season. Lay the pork chops on top, then coat the top of the chops with the stuffing mix. Roast in the oven, at about 180c, for an hour. Serve with lashings of gracy.

Pulled Pork Buns

This was easy, cheap and required very little input! I just put all the ingredients in my slow cooker on low for 8 hours, then removed the pork to "pull" before returning it to the pot to absorb the juices. I served this the traditional American way, in bread rolls, with coleslaw, salad & corn cobs.

Ingredients

1 pork shoulder joint
4 large onions, thinly sliced
1 bottle of BBQ sauce of your choice (I used Honey BBQ marinade)

Lay the onions on the bottom of the slow cooker, add the shoulder joint on top. Pour over the sauce until all coated. Turn the slow cooker to LOW. After 8 hours, remove the pork & shred/pull apart with 2 forks, then return to the slow cooker for half an hour or so (you can turn the slow cooker off at this point). Make sure the pulled pork is mixed  through with the sauce & onions. Serve in bread rolls.

BBQ Pork skewers

These were so tasty! They need to be prepped in advance, as they are best being marinated over night (though you could possibly get away with marinating for just an hour). I cooked them on my George Forman grill, but they wold be fantastic on a bbq. I served mine with egg fried rice.

1kg of diced pork (I bought loin steaks & diced them into the size I wanted)

Marinade

2 tbsp peanut butter

235ml coca-cola

1 tbsp. worcestershire sauce
2 tbsps. lemon juice

3 tbsp light soy sauce

1 crushed garlic clove

Glaze

60ml tomato ketchup
3 tbsps. honey
1 tbsps. light soy sauce
1 tbsp. cooking oil

Mix the marinade ingredients together, add the pork & thoroughly coat. Leave to marinate overnight if possible. Thread onto skewers. Grill for 2 minutes each side. Brush on the glaze and grill for few minutes on each side to set the glaze.


Taken from this amazing  blog.

Honey Soy pork chops

I got some tasty looking pork chops today, and went searching for a glaze to make them even tastier. I found this one here and decied to make it, seeing as I had all the ingredients in my store cupboard. I only managed to marinate them for a few hours instead of overnight. I poured the remaining sauce left in the frying pan over the noodles & broccoli - I would definitely recommend this!

4 pork chops
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp honey
1 tbsp ginger
1 tbsp garlic
1 tsp pepper

Combine all the ingredients and pour over the chops. Marinade for as long as possible, preferably overnight. Turn the chops once or twice. Heat some oil in a frying pan, and fry the chops for about 8 minutes each side, turning occasionally. Tip all the left over marinade into the pan too, it will thicken up & turn sticky. Serve with noodles & vegetables.

BBQ Pork Enchiladas

With the success ofthe chicken enchiladas that I made for my family a couple of weeks ago, I thought Id try again with a variation. BBQ pork is always tasty, so that seemed like a good idea. I think they turned out quite tasty! The children & husband seemed to enjoy them too. Served the enchiladas with corn on the cobs (another of my childrens favourites!).

1/2 yellow or red pepper
400g pork stir fry strips
1 small tin sweetcorn
1 medium onion
6 tortillas
1 tub sour cream
8 tablespoons tomato ketchup
4 tablespoons dark muscovado sugar
2 teaspoons paprika
2 tablespoons white wine vinegar
salad leaves
cheese to top


Soften the onion & pepper in some olive oil. Add the pork strips & brown. Mix the ketchup, sugar, paprika & white wine vinegar in a bowl, then add to the frying pan. Mix well & let simmer for 10 minutes. Spoon some of the mixture into a tortilla wrap, add soem salad leaves & rol up. Place into a lasagne dish. Do this for all 6 wraps and nestle them side by side in the dish. Pour over the soured cream & spread evenly on top. Add grated cheese and then put into the oven at 200C for about half an hour.