Pork and Beans

Receipe- All Kinds

Pork and Beans

Ingredients

Serves: 4
250 g (8 ½ oz) dried white haricot beans, soaked overnight in cold water
1 tbsp sunflower oil
4 thin lean pork chump chops, about 625 g (1 lb 6 oz) in total, trimmed of fat
1 onion, chopped
250 ml (8 ½ fl oz) chicken stock
1 can chopped tomatoes, about 400 g
2 tsp Worcestershire sauce, or to taste
1 tsp cider vinegar, or to taste
400g tin chopped tomatoes

Preparation method
Prep: 25 mins | Cook: 2 hours
1. Drain and rinse the beans, then place them in a large saucepan and pour over enough cold water to come up to about twice the depth of the beans. Cover the pan with its lid and bring to the boil. Skim off any scum, then reduce the heat to low, cover the pan again and cook the beans for 45–60 minutes or until they are just tender.
2. Meanwhile, heat the oil in a deep flameproof casserole, add the pork chops and onion, and fry until the chops are browned on both sides. Pour in the beer and tomatoes with their juice, then add the Worcestershire sauce, sugar and allspice. Reduce the heat, cover and cook for about 1 hour or until the meat is very tender.
3. Drain the beans and add to the pork chops. Add the mustard, bacon and vinegar and stir well to mix. Cook, covered, over a low heat for a further hour or until the beans and the pork are meltingly tender.
4. Before serving, taste for seasoning and add a dash or two more Worcestershire sauce or vinegar if liked.
Source: BBC food

Irish Stew

BLT Sandwich

Cornish pasties
http://www.bbcgoodfood.com/recipes/7776/cornish-pasties 

Makes 4
Preparation and cooking times
Prep 25 mins
Cook 55 minsplus chilling

Ingredients

For the PASTRY
125g chilled and diced butter
125g lard
500g plain flour , plus extra
1 egg , beaten

For the FILLING
350g beef skirt or chuck steak, finely chopped
1 large onion , finely chopped
2 medium potatoes , peeled, thinly sliced
175g swedes , peeled, finely diced
1 tbsp freshly ground black pepper

Method
   1. Rub the butter and lard into the flour with a pinch of salt using your fingertips or a food processor, then blend in 6 tbsp cold water to make a firm dough. Cut equally into 4, then chill for 20 mins.
   2. Heat oven to 220C/fan 200C/gas 7. Mix together the filling ingredients with 1 tsp salt. Roll out each piece of dough on a lightly floured surface until large enough to make a round about 23cm across - use a plate to trim it to shape. Firmly pack a quarter of the filling along the centre of each round, leaving a margin at each end. Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.
  3. Bake for 10 mins, then lower oven to 180C/fan 160C/gas 4 and cook for 45 mins more until golden. Great served warm.