Hawaiian Chili
|
|
|
2 cans white kidney beans, drained and rinsed |
1 ½ lbs Boneless Pork Cubes |
|
1 tbsp
canola oil |
|
1 tbsp chili powder |
|
1 cup
chopped onion |
|
2 tsp
cumin |
|
2 cloves
garlic, minced |
|
⅛
tsp pepper |
|
1 small green
pepper, coarsely chopped |
|
½ cup
water |
|
1 can chili-style stewed tomatoes |
|
1 can pineapple chunks, drained |
|
½ cup
water tomato paste |
|
|
|
Heat oil in a frypan over
medium-high heat. Add onion; sauté until soft and translucent.
Add garlic and green pepper; sauté briefly. Transfer to Dutch
oven or large saucepan. Add pork cubes to frypan; cook, stirring
occasionally until browned, adding a small amount of oil if
necessary. Add to Dutch oven. Add remaining ingredients except
pineapple chunks. Cover and bring to a boil. Reduce heat; simmer
1½ - 2 hours or until pork is tender, stirring occasionally. Add
a small amount of water if mixture becomes too dry. Just before
serving, stir in pineapple. Heat through and serve.
Serve
with Malivoire Gamay (Canada) Makes
8 Servings
|
Savoury Pork Turnovers
|
|
|
½ lb Lean Ground Pork |
|
¼ tsp dry mustard |
|
1 tbsp canola oil |
|
1 apple,
peeled, cored and chopped
|
|
1 cup finely chopped onion |
|
½ cup water |
|
2 cloves
garlic, minced |
|
1 tsp salt |
|
1 tsp grated ginger root |
|
1 package frozen puff
pastry, thawed |
|
2 tsp
each
ground coriander, chili powder |
|
1 egg,
slightly beaten |
|
½ tsp cumin |
|
|
|
Heat oil in a skillet over medium
heat. Add pork, onion, garlic, ginger root and spices. Cook and
stir, breaking up pork, until onion is tender and pork is no
longer pink, about 8 minutes. Add apple, water and salt. Reduce
heat; cover and simmer about 20 minutes. Stir and mash apple
into mixture. Cool completely. On a lightly floured board, roll
out one piece of puff pastry to a 12”/30 cm square. Trim edges.
Cut into 3”/7.5 cm squares. Place a teaspoon of pork mixture on
each square. Fold over to make a triangle. Moisten edges with
water and seal. Crimp edges with a fork. Repeat with remaining
piece of puff pastry. Brush turnovers lightly with beaten egg;
pierce each with a fork. Bake on ungreased cookie sheets at
400ºF (200ºC) until lightly browned, about 20 minutes.
Serve with Trius Brut Sparkling
wine (Canada) or Manitoba Kir Royal (Trius and Rigby Orchards
Blackcurrant Dessert Wine)
Makes 32 turnovers
|
Loin of Pork with Fruit Stuffing and Cider Sauce
|
|
|
2-3 lb Boneless Pork Single Loin Roast |
|
¼ tsp
each
dried sage, thyme pepper |
|
1 apple,
peeled and diced |
|
½ cup
chicken broth |
|
1 tsp
each
sugar, lemon juice |
|
1 tsp red wine vinegar |
|
⅓ cup
each
chopped dried apricots, seedless raisins |
1 tbsp cornstarch |
|
1 ¼ cups apple cider, divided |
|
|
|
Combine apple, sugar and lemon
juice. Stir in apricots, raisins, ¼ cup/50 mL cider, sage and
thyme. With a sharp knife, cut lengthwise almost all the way
through the roast. Open and pat flat. Starting in the centre of
the opened loin, cut almost all the way through the left side,
parallel to the flat surface. Repeat on right side. Lay open;
pat flat. Sprinkle with pepper. Spread evenly with stuffing.
Starting with short side, roll up to enclose stuffing. Tie
securely with kitchen string. Roast uncovered at 325ºF (160ºC)
about 20 minutes per pound or until internal temperature
registers 155ºF (68ºC). Tent loosely with foil; let rest 10
minutes before slicing. Meanwhile, make Cider
Sauce. Pour off and discard any fat from pan juices.
Stir in remaining cider, broth and vinegar. Bring to a boil,
stirring to scrape up browned bits in pan. Dissolve cornstarch
in 2 Tbsp (25 mL) cold water. Add to pan and cook, stirring
until thickened and smooth.
Serve with Gray Monk Latitude Fifty (Canada) or Coyote’s Run
Pinot Noir Red Paw Vineyard (Canada) Makes
8 - 10 servings
|
|
