Selected:Delicious, easy to cook Specially Selected Pork recipes for you and your family to enjoy.

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PORK STIR

IngRedIenTSServes 6500g lean minced Scotch Beef

1 medium onion, finely chopped

Olive oil spray

2 teaspoons minced garlic

2 x 400g can chopped tomatoes

10g tomato puree

300g packet young spinach

250g ricotta cheese

100g low fat natural fromage frais

250g dried lasagne sheets

50g reduced fat cheddar cheese

COOKIng InSTRuCTIOnSSpray large non-stick pan with olive oil and heat. Add mince and cook until brown. Add onion and garlic and cook for a further 2 minutes. Stir in tomato puree, then chopped tomatoes and water. Reduce heat and simmer for 5 minutes. Season with grated nutmeg.

Cook spinach in boiling water, drain and squeeze out any excess water. Place in a bowl and add ricotta & fromage frais, stirring gently until combined.

Spread half meat sauce over the bottom of a large dish. Arrange a layer of lasagne sheets on the sauce. Cover with a layer of spinach & ricotta mixture followed by a layer of lasagne sheets. Repeat with another layer of meat sauce, lasagne sheets and finishing with a layer of the spinach mixture. Sprinkle with grated cheese. Bake for 30 minutes until heated through and golden brown on top.

nuTRITIOnKcals – 430 Fat (g) – 16.6 Protein (g) – 35 Sugar (g) – 8.3 Salt (g) – 0.8

fresh pak-choiadds a littlecrunch to thisdelicious dish

ROAST PORK BeLLYWITH SWeeT POTATO

IngRedIenTSServes 61.5kg (3lb 5oz) Specially Selected boneless belly of pork

Zest and juice of 1 lemon

2tbsp olive oil

2tbsp Jamaican Jerk seasoning (or Cajun)

1kg (2lb 4oz) sweet potatoes, peeled and cut into large chunks

2 large red onions cut into wedges

COOKIng InSTRuCTIOnSTaking care, deeply score the pork rind with a sharp pointed knife – the more cuts the noisier the crackling. Even better - ask your butcher to do this.

Mix together the lemon zest and juice, olive oil and the Jerk seasoning to make a paste. Rub the spicy paste over and into the meat (not the rind). Cover and marinate in a cool place for at least an hour (preferably overnight in the fridge).

Heat the oven to 190°C / 170°C Fan / Gas 5. Wipe dry the pork rind with absorbent kitchen paper. Roast in a large deep roasting tin for 1 hour 30 minutes.

Scatter the sweet potato and onion around the pork, coating in any pan juices and return to the oven for a further 30 minutes or until the potatoes are just tender.

Lift the pork out onto a platter and leave to rest for 10 minutes before cutting into strips or chunks. Serve with the roasted vegetables and pan juices skimmed of fat.

blend the meat juices with 1tbsp of cornflour & 300ml of water.heat & reduce for a thick gravy.

Scotland is renowned for producing some of the very best food and drink – a reputation based on generations of experience. Pork, bacon and ham is no different and whenever you see the Specially Selected Bacon, Ham and Pork label, you can guarantee the product is reared to Scotland’s national quality assurance standards which provide modern and professional farming practices.

Widely available in butchers and supermarkets, Specially Selected Pork is a highly versatile protein which offers many culinary delights for all seasons. For more mouth-watering recipe ideas, visit www.speciallyselectedpork.com.

For nutritional content of the following recipes, visit www.speciallyselectedpork.com.

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PAPRIKA PORK HASH

IngRedIenTSServes 4450g (1lb) Specially Selected Pork mince

2tbsp olive oil

1 onion, chopped

2 garlic cloves, chopped

1 green pepper, deseeded and chopped

250g (9oz) potatoes, peeled and chopped

2tbsp ground paprika

1tbsp ground cumin

3 large tomatoes, chopped

2tbsp tomato puree

300ml (½ pint) vegetable or chicken stock

142ml carton soured cream or crème fraîche

Freshly chopped parsley, to garnish

COOKIng InSTRuCTIOnSHeat the oil in a large frying pan and cook the mince until coloured and crumbly. Add the onion, garlic, green pepper and potato and cook for 5 minutes. Sprinkle in the paprika and cumin and cook for a further minute.

Stir in the tomatoes, puree and stock. Season then bring to a gentle simmer, and leave, uncovered, to cook for 10-12 minutes or until much of the stock has been absorbed.

Serve the goulash with a spoonful of soured cream over the top and freshly chopped parsley to garnish.

this quick family meal is ideal for introducing children to warming yet not strong spices.

ROAST LOIn OF PORK

COOKIng InSTRuCTIOnSPreheat oven to 220°C / 350°F / Gas Mark 4-5.

If you’ve got the rind on for crackling, lightly score the rind, rub a little oil over the skin and rub in a generous amount of salt on top of the skin and into the score lines.

Cook the pork in the oven for 20 minutes before reducing the heat to 180°C. In total, you should allow 35 minutes per 450g plus 35 minutes to finish.

Roast pork is delicious served with roast potatoes and seasonal vegetables.

IngRedIenTSServes 4-62kg loin of pork Rind can be left on (for crackling) or taken off depending on your preference. Just ask your butcher.

Olive oil

Salt & pepper

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Red THAI PORKWITH nOOdLeS

IngRedIenTSServes 2225g lean Specially Selected Pork fillet, cut into thin slices

5ml oil

30ml red Thai curry paste

3 spring onions, sliced

50g sugar snap peas

1 red pepper, deseeded and sliced

1 red chilli, deseeded and sliced

2 heads pak choi, sliced

150ml coconut milk

Chopped coriander For the noodles:100g dried rice or egg noodles

Juice of 1 lime

15ml sweet chilli sauce

Fresh chopped coriander

Spring onion

COOKIng InSTRuCTIOnSIn a large non-stick wok or pan, fry the pork in oil until browned. Stir through red Thai curry paste and add spring onions, sugar snap peas, red pepper, red chilli and 2 heads pak choi. Cook for 2-3 minutes.

Add 150ml coconut milk and heat for 1-2 minutes until sauce has thickened slightly. Sprinkle with fresh chopped coriander.

For the noodles cook 100g dried rice or egg noodles according to pack instructions. Drain and stir through juice of 1 lime, sweet chilli sauce and fresh chopped coriander and spring onion.

Serve the stir-fry with the noodles.

SPICed PORK PARCeLSWITH ROASTed PeARS

COOKIng InSTRuCTIOnSPreheated oven: 200°C / 180°C Fan / Gas 6.

Cut 4 large pieces of silver foil or greaseproof paper to approx. 30cm / 12 inches square.

Place a steak in the centre of each sheet; mix together the soy sauce and honey and pour evenly over each steak. Top each steak with one of each whole spice.

Crumple and twist the foil to form into a parcel, sealing well.

Place in a large shallow roasting tin and cook for 15 minutes. Smear a little butter over each pear half and arrange alongside the parcels. Continue to cook for 15 minutes or until the pork and pears are tender and cooked through.

IngRedIenTSServes 44 x 150g (5½ oz) Specially Selected Pork loin steaks

2tbsp soy sauce

2tbsp clear honey

4 short cinnamon sticks

4 star anise

4 cardamom pods, bruised

2 small firm dessert pears, peeled, halved and cored

1tbsp butter

an infusion of unusual spices makes this simple dish extremely flavoursome. www.mccaskiebutcher.com

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PORK STIR FRYWITH LIMe LeAF

IngRedIenTSServes 2300g (10oz) lean Specially Selected Pork loin steak or fillet, cut into strips

2tsp sesame oil or olive oil

3 shallots, halved and thinly sliced

1tbsp fresh finely chopped or shredded ginger

4 kaffir lime leaves, shredded or 1tbsp shredded kaffir leaves in brine

2tbsp light soy sauce

2tbsp white wine

200g (7oz) baby pak choi, chopped

COOKIng InSTRuCTIOnSHeat the oil in a wok over a high heat. Add the shallots and the pork strips and stir-fry for 3 minutes or until the pork has coloured.

Add the ginger and kaffir lime leaves and stir- fry for a further minute.

Add the soy sauce, white wine and pak choi and stir fry for a further 2-3 minutes or until the pak choi is just tender.

Serve with plain boiled rice.

fresh pak-choiadds a littlecrunch to thisdelicious dish.

HAM & SWeeTCORn TAgLIATeLLe

COOKIng InSTRuCTIOnSCook the pasta and sweetcorn. Drain, return to hot pan and cover.

Meanwhile heat the oil and fry the garlic and onion until softened but not coloured. Add the ham, soft cheese and plenty of ground black pepper. Stir over a gentle heat to melt the cheese and warm through the ham. Add to the hot pasta.

Toss together well, divide between two bowls, sprinkle on the parsley and Parmesan cheese then serve, pronto!

IngRedIenTSServes 2225g (8oz) tagliatelle or spaghetti

1tbsp olive oil

1 clove of garlic, chopped

4 spring onions, chopped

100g (3½oz) Specially Selected Ham, cut into strips

3-4tbsp low fat soft cheese

2tbsp freshly chopped parsley

2tsp freshly grated Parmesan cheese (optional)

Freshly ground black pepper

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SAuSAge & VegeTABLe CASSeROLeIngRedIenTSServes 41tbsp light olive oil or vegetable oil

8 thick Specially Selected Pork sausages

8 shallots

3 carrots, thickly sliced

2 sticks celery, sliced

225g (8oz) chestnut or button mushrooms

2tsp plain flour

125ml glass red wine (optional)

300ml (½pt) vegetable or chicken stock

2tsp freshly chopped parsley or chives

Freshly ground black pepper, to taste

COOKIng InSTRuCTIOnSHeat the oil in a saucepan or lidded frying pan and cook the sausages for approximately 5 minutes until lightly browned. Remove to one side.

Add the shallots, carrots and celery to the hot oil, cover and cook over a medium heat for 2-3 minutes. Add the mushrooms, sprinkle on the flour then blend in the red wine and stock.

Return the sausages to the saucepan. Cover and simmer for 15 minutes. Season with freshly ground black pepper, stir in the freshly chopped herbs and serve.

if you like it hot and spicy, add some chopped fresh red chillies.

WARM SALAd OF BACOn

SMOKed HAddOCK & egg

COOKIng InSTRuCTIOnSHeat the grill to medium; brush the haddock fillets with oil and grill for 4-5 minutes or until you are able to flake the fish with the tip of a knife. Remove from grill pan and leave to cool.

Meanwhile grill the bacon rashers for 4-5 minutes or until cooked and the fat crisp.

Pour any juices from the grill pan into a small bowl and whisk in the remaining olive oil, vinegar and mustard. Season with pepper.

Halve or slice the potatoes into a large bowl, add the haddock, flaked away from the skin. Toss in the leaves, drizzle on the dressing and fold together gently.

Bring a large pan of water to the boil and poach the eggs for 3-4 minutes. Meanwhile divide the haddock salad between 4 plates, topping each with 2 rashers of bacon and a soft poached egg.

IngRedIenTSServes 48 rashers lean smoked Specially Selected Bacon

4tbsp olive oil

4 x 100g (3½oz) smoked haddock fillets, skin on

2tbsp sherry vinegar

1tsp wholegrain mustard

16 baby new potatoes, cooked

4 eggs

75g (2¾ oz) bag baby spinach leaves

Freshly ground black pepper

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Quality Meat Scotland Rural Centre, West Mains,

Ingliston, Midlothian, EH28 8NZ, Scotland.

Tel: +44 (0)131 472 4040 Fax: +44 (0)131 472 4038

Email: info@qmscotland.co.uk www.qmscotland.co.uk

QM2156_07/10

Printed on Evolution 75 gloss. Produced using 75% recycled fibre and 25% virgin fibre of which 70% is FSC Certified.

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