Did you know … “Pork is the culinary name for meat from the domestic pig. It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.” … you can read more about Pork here

I do like to include Pork in my weekly menu plans, and there are so many ways to cook and enjoy it, take this suggestion for instance …

Serves Four

4 lean thick pork loin steaks (about 2cm (1in) thickness)
50g (2oz) mozzarella cheese or similar, thickly sliced into 4
8 fresh sage leaves
4 slices Parma style ham or streaky bacon
ground black pepper

1. Preheat oven to gas 4, 180ºC, fan 160ºC. Place an empty baking tray in oven to heat through.
2. Place the pork steaks on a board, and with a sharp knife carefully make a slit horizontally into the non-fat edge of the pork. Continue until you have created a shallow pocket to stuff.
3. Take a slice of cheese and two sage leaves and push into the pocket. Season and wrap each steak in a slice of ham or bacon.
4. Heat oil in a frying pan and seal steaks on both sides. Place on the hot tray (that has been preheated in the oven) and cook for about 15-20 minutes until browned and cooked through.

Nutritional Information (for recipe above) per serving
Fat 15g Carbs 0g Protein 52.8g

Optional Servings
(Depending on your choice of serving will add to the nutritional details above)
Seasonal green salad, crushed new potatoes and mixed olives.
Cauliflower Mash, see details here
Celeriac Mash, more here

Recipe from an original idea here

Ground black pepper is great sprinkled into savoury dishes at the end of cooking or at the table. It is more than just salt’s other half. It was labelled ‘black gold’ by 15th century European traders upon discovering the spice in India. Today, pepper is a staple ingredient in kitchens across the length and breadth of the globe. 

It combines a distinctive heat with a wonderfully sweet aroma, and naturally enhances the flavour of meat and vegetables, making it a compulsory component of any dinner table.

Black pepper can also be good for you – read why in this post here

So though you might be used to adding this sensational spice as an afterthought to season savoury dishes, why not put pepper in the spotlight and try a generous shake in one of these delicious recipes?

Celeriac and Apple Soup with Bacon and Parsley – see here
Cottage Pie, this version is creamy and low carb – see here
Frittata, using North African inspired ingredients – see here

You will find a variety of articles and recipe ideas within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

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