1/2 cup plus 3 tablespoons olive oil
1/4 cup plus
3 tablespoons Dijon mustard
1/4 cup dry white wine
4 garlic cloves, minced
2 teaspoons chopped fresh thyme
4 skinless boneless chicken breast halves
6 tablespoons honey
1-1/2 cups finely chopped walnuts
1 cup all purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
chopped fresh parsley
lemon wedges

Whisk 1/2 cup oil, 1/4 cup mustard, wine, garlic, and thyme in medium bowl. Add chicken and turn to coat. Cover and chill at least 4 hours and up to 1 day.

Preheat oven to 425 F. Whisk honey and 3 tablespoons mustard in small bowl. Mix walnuts, flour, salt, and pepper in pie dish. Remove chicken from marinade; shake off excess. Coat chicken on both sides with walnut mixture. Heat 3 tablespoons oil in large ovenproof skillet over medium-high heat. Add chicken and cook until golden, about 3 minutes per side. Transfer skillet to oven; bake chicken until cooked through, about 12 minutes.

Transfer chicken to plates. Drizzle with honey-mustard sauce. Sprinkle with parsley and garnish with lemon.
Bon Appetit/September 2002

This is by far one of my favorite dishes, one I am forced to limit to serving once a year because I easily make myself sick gorging on these. A store bought or homemade chutney is key, last year we used homemade spiced rhubarb chutney, this year will be homemade apple chutney. This is served in my family either on the Winter Solstice or Mother’s Night, depending on our schedule and the weather. This version is the American quick version, using ready made links. If time permits try using a “homemade” sausage (recipe below)

Sausage Rolls

1 egg, beaten
12-ounce package pork “breakfast” sausage links
1 pkg puff pastry sheets
Chutney of your choice

Unfold the puff pastry sheets (roll out if necessary) and cut into three-inch wide strips. Place a link of sausage on centre of each puff pastry strip, top with a 1/2 TB of chutney. Brush the edges of the strips with beaten egg, then roll up the filled puff pastry into cylinders (the seams should be on the bottom of each cylinder),

Brush the puff pastry cylinders with beaten egg, then cut into one and half inch rolls. Place the rolls seam side down on a lightly greased baking sheet and bake in a 400* oven for 15 minutes. Reduce the oven temperature to 350 F and bake for 15 more minutes, or until the sausage rolls are golden brown. Serve while warm. Makes about 20 sausage rolls.

________________________________

note the above recipe’s one beaten egg, in this recipe below half of that beaten egg will be used in this meat mixture as a binder.

1lb bulk pork sausage
one medium onion, finely chopped
1/2c breadcrumbs, plain
1 1/2 Tb parsley, finely chopped
1/2 tsp thyme, dried, crushed
1/4 tsp ground sage
1/4 tsp nutmeg
1/4 tsp pepper
1/4 tsp cloves

Mix the above ingredients together, mixing well. Spoon a bead of this mixture about 3/4 of an inch long in the centre of the pastry section. Proceed the same as above.

6 C cooled mashed potatoes
1 egg
1 C flour
1/2 tsp salt
1 minced onion
1/4 lb finely cubed pork

Mix first 4 ingredients together. Roll out on a floured board. Cut in cakes 1/2″ thick. Brown meat and onion in hot fat in a skillet. Place mixture on half of the cakes. Cover with other half. Press edges together. Boil 2 quarts salted water and drop in cakes. Boil 10 - 12 minutes.

From the Recipe Book:
Norwegian Recipes

(Thai Fried Pork Meatballs)

1 tablespoon of well pounded garlic
2 teaspoons of well pounded coriander root
1/2 teaspoon pepper
4 red chillies
2 tablespoons of water
2 cups of ground pork
1/2 teaspoon of salt
1 tablespoon of fish sauce
1 cup of cooking oil

1. Mix the pork with salt, fish sauce, pepper, garlic, coriander root and water together.

2. Take portions of the pork mixture and form-into meatballs.

3. Place the oil in a deep frying pan on medium heat. When the oil is hot, fry the meatballs until golden.

4. Remove from the pan and drain on paper towel.

5. Serve with fresh fruits and vegetables such as apple, tomato, pineapple, and spring onions.

http://www.yummytaste.com/recipe/detail/friedporkmeatball.htm

I flavored this up more by adding some cumin, cayenne, thyme and oregano. Delicious.

Lentils with Italian Sausage

1 pound dry lentils
Cold water
2 pounds fresh italian sausage, sweet or hot
About 3 cups homemade or canned chicken broth
1/4 cup olive oil
1 small onion, finely chopped
1 rib celery, finely chopped
1 carrot, finely chopped
2 cloves garlic, finely minced
8 fresh sage leaves, chopped, or 1 tsp dried rubbed sage
Salt and pepper to taste
3 Tbsp tomato paste, diluted in a little water

Clean lentils well by soaking them briefly and changing the water at least once. Put them in a 2-1/2-quart saucepan, add cold water to cover, and bring to a boil. Lower heat to simmer and cook until not quite done, about 45 minutes.

Meanwhile, pierce sausages in several places, and then put them in a small saucepan. Add enough chicken broth to cover, and place over medium heat. Bring to a gentle boil, and simmer for about 40 minutes. From time to time, skim off and discard foam and fat that rise to the top. When sausages are done, remove the pot from the heat and let them sit in the broth while you finish the lentils.

Warm the oil in a medium skillet, and saute the onion, celery, carrot, garlic and sage in the olive oil over medium heat until the onion is translucent and the vegetables are done. Drain the sausages, saving their liquid. To the lentil pot, add the vegetables, season with salt and pepper, and add tomato paste. Mix gently using a wooden spoon. Add 3/4 cup of the broth in which you cooked the sausages. Taste and adjust the seasoning, if needed.

To serve, slice the sausages and arrange them on a platter next to the warm lentils.

Per Serving (based on ten servings): 457 calories (22 percent from protein, 24 percent from carbohydrate, 54 percent from fat).

Yield: 10 servings

Credits
Recipe adapted by the Oregonia from: Celebrating Italy by Carol Field (HarperTrade)

Serves 4.

1 cup fresh or frozen cranberries
2 tablespoons brandy
1/4 cup orange juice
3 tablespoons sugar
1/4 cup green onions, chopped, with tops
1/4 cup celery, chopped
1 tablespoon fresh parsley
1/4 cup butter
4 cups dry bread cubes
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
4 loin pork chops, cut 1-1/2-inch thick, with a pocket cut in each
1 teaspoon pepper
2 tablespoons butter, melted
2 tablespoons brandy

Sauce:
1 tablespoon flour
1/2 cup water
1 tablespoon brandy
1 tablespoon orange juice

Preheat oven to 350 degrees F. Mix cranberries, 2 tablespoons brandy,
orange juice, and sugar in small saucepan. Bring to a boil, lower heat,
and simmer 10 minutes, stirring occasionally.

Saute onion, celery, and parsley in 1/4 cup butter until tender. Add
bread, seasoning, salt, and cranberry mixture; mix well. Sprinkle pocket
of chops with pepper; fill with stuffing. Secure with toothpicks.

Mix 2 tablespoons butter with 2 tablespoons brandy. Brush both sides of
chops with mixture. Place chops on rack in metal baking pan; bake 35
minutes. Brush both sides of chops with remaining butter/brandy mixture.
Bake 35 to 45 minutes longer, until done.

Sauce: Place metal pan with chop drippings on burner; heat. Stir in
flour, stirring and scraping pan, until flour is browned. Stir in water,
brandy, and orange juice. Cook, stirring constantly, until thickened.
Strain before serving.

source: pagan table

Pork Ingredients:

1 10-12 ounce pork tenderloin
2 cloves garlic minced
2 tbsp. orange flower honey
1/2 cup red onions, sliced
6-7 fresh figs cut in half
2 tablespoons olive oil
1 tablespoon dijon mustard
salt
pepper

1. Marinate Pork in olive oil, garlic, red onions, Dijon mustard, salt and pepper and half of the honey. Let stand for ½ an hour chilled.

2. Place Pork on grill and Mark on all sides. Finish in 350 degree oven for about 15 minutes, adding remainder of marinade on top, cooking just until firm.

3. Brush figs with olive oil, add salt & pepper, and drizzle on a little honey.

4. Grill figs separately, just on cut side.

5. Serve Pork sliced around the figs & potatoes.

Sage Potatoes Ingredients:

10 small Yellow or white creamer potatoes
2 tbsp. whole butter
4 sage leaves minced
2 shallots minced
1 tbsp coarse kosher salt
1 tsp. chopped garlic

Sage Potatoes Directions:

Cut all potatoes in quarters or in half if they vary in size.

Toss all ingredients together and roast in 350 degree oven for 30-35 minutes or until a fork goes into them with ease. Serve immediately.

This is the main course for our Samhuinn feast tonight

Loin of Pork with Hazelnuts, Parmesan and Rosemary

1 cup dried bread crumbs
1/2 cup coarsely chopped, toasted hazelnuts
1/2 cup freshly grated Parmesan cheese
2 tablespoons softened butter
1 tablespoon Dijon mustard
1 to 1 1/2 pound piece boneless pork loin, about 3 inches thick
2 cloves garlic
2 teaspoons chopped, fresh rosemary or 1 teaspoon dried leaves
1 teaspoon dried ground sage
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preheat oven to 425F. In a medium bowl, mix together all ingredients except pork loin. Set aside. Remove any visible fat from pork. Butterfly by slitting lengthwise down the center of the loin, cutting to within 1/2 inch of the bottom. From the center cut, slice sides in half, horizontally, to within 1/2 inch of the edges; lay flat. Spread 1/2 of the mixture on flattened meat. Fold sides over filling and place, cut side down, on ungreased shallow baking sheet. Pat the remaining mixture evenly over the tops and sides of the meat. Bake on center rack of a preheated, 425F oven for 20 minutes. Reduce heat to 350F and continue cooking until crust is golden and the internal temperature reaches 160F, about 20 minutes.
Remove from the oven and let rest ten minutes before slicing.

2 pounds lean boneless pork, cut into 3/4 inch cubes
1 quart cold water
2 cups apple cider or apple juice
1 can (10 3/4 oz.) chicken broth
1 cup chopped onion
1 cup chopped celery
2 tablespoons snipped fresh parsley
1 bay leaf, crumbled
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper

1/2 cup evaporated milk
1 egg yolk
3 tablespoons softened unsalted sweet butter
3 tablespoons flour
1 tablespoon lime juice

2 macintosh apples, pared, cored, thinly sliced
1 1/2 cups shredded sharp cheddar cheese

Place pork in 6-quart Dutch oven; add cold water. Heat to boiling;
reduce heat. Simmer 2 minutes. Drain; discard liquid. Clean pot.
Rinse meat with cold water.

Combine cider, broth, onion, celery, parsley, bay leaf, thyme,
salt, paprika and pepper in dutch oven. Add pork. Heat to boiling;
reduce heat. Simmer partially covered until meat is tender, about
1 hour.

Mix milk and egg yolk; stir into pork mixture. Work butter and
flour together with fork on small plate; whisk into pork mixture.
Cook, stirring constantly until thickened. Stir in lime juice.

Heat oven to 350. Place pork mixture in 1 1/2 quart baking dish.
Arrange apple slices in concentric circles on top. Sprinkle with
cheese. Bake until cheese is melted and brown, 20-35 minutes

serves 6

1/2 pound Bulk pork sausage
1 1/2 cups Finely chopped apple
1/2 teaspoon Ground cinnamon
1/2 teaspoon Ground nutmeg
1 cup Shredded sharp Cheddar
Cheese
4 Eggs, beaten
1 cup Half & Half
1/2 cup Biscuit mix

Cook sausage until browned, stirring to crumble; drain fat off and set aside.
Combine chopped apple, spices, cheese and sausage. Spoon into 9-inch quiche dish or deep-dish pieplate.

Combine eggs, half&half, and biscuit mix in a mixing bowl; mix well. Pour over apple mixture then bake at 375 degrees for 40 minutes or until set.

Olive oil
1 tbsp. butter
2 1/3 c. yellow onions
2 garlic cloves, peeled & minced
2 lg. potatoes
4 pork chops, cut about 1″ thick
Flour
1/2 c. chicken broth
1/4 tsp. dried rosemary
Fresh ground pepper

Put 1 or 2 tablespoons olive oil and butter in a large skillet and cook onions and garlic, without browning, until soft. Remove from pan and reserve. Peel and slice potatoes 1/4 inch thick. Add a film of olive oil to pan and saute potatoes until tender over moderately high heat, turning to brown both sides. Add them to the onion mixture. Lightly flour the pork chops. Add more oil if the pan seems dry and brown chops on both sides. Lower heat and return potatoes and onions to the pan and add the chicken broth, rosemary and pepper. Cover tightly and simmer gently about 20 minutes or until chops are tender.

1 large pork tenderloin (about 14 ounces)
3 tablespoons olive oil, divided
2 tablespoons whole grain Dijon mustard
2 teaspoons fennel seeds
1 large onion, sliced
2 medium Granny Smith apples, peeled, cored, sliced 1/4 inch thick
1/2 cup dry white wine or apple cider

Preheat oven to 450°F. Season pork with salt and pepper.

Heat 2 tablespoons oil in large nonstick ovenproof skillet over
medium-high heat. Add pork and sear until all sides are brown, turning
occasionally, about 5 minutes. Transfer pork to plate. Cool slightly.
Spread mustard over top and sides of pork; press fennel seeds into
mustard. Add remaining 1 tablespoon oil to skillet. Add onion slices
and apples; sauté over medium heat until golden, about 5 minutes.
Spread evenly in skillet and sprinkle with salt and pepper. Place pork
atop apple-onion mixture.

Transfer skillet to oven and roast until apple-onion mixture is soft
and brown and meat thermometer inserted into center of pork registers
150°F, about 15 minutes. Transfer pork to platter and tent with foil.
Let stand 5 minutes.

Meanwhile, pour white wine over apple-onion mixture in skillet. Stir
mixture over high heat until slightly reduced, about 2 minutes. Cut
pork on diagonal into 1/2-inch-thick slices. Spoon apple-onion mixture
onto plates. Top with pork and serve.

Serve with: Red-skinned potatoes roasted with thyme, and steamed green
beans.

Makes 4 servings.

3 bay leaves
3 garlic cloves — sliced
5 pounds pork roast
granulated garlic — to taste
ground black pepper — to taste
1/2 cup (or so) wine
14 1/2 ounces chicken broth

In a crockpot, add bay leaves.

With a small knife, pierce the roast. Place a sliver of garlic in each
hole. Sprinkle the whole roast with granulated garlic and pepper. Place
roast in crockpot. Add liquids. Cover and cook on low until pork reaches
desired doneness (I like mine to fall apart), about 6-8 hours.

De-fat liquid. Either thicken and use as a sauce over the pork or reserve
for later use.

1-inch thick pork chops
2 C. apple cider
4 cloves fresh garlic, crushed
1/2 C. chopped yellow onion
1/2 C. chopped celery
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. cinnamon
8 clove (optional)
2 T. brown sugar or maple syrup (optional)
1 tsp. salt
1 tsp. fresh ground pepper
1/4 C. all-purpose flour
Light cooking oil

Trim excess fat from chops. Dredge chops in flour, salt and pepper. Fry to a golden brown in oil. Place chops in crockpot, layering the vegetables and sugar in between and on top. Pour cider over the smothered chops and cook on HIGH for 4 to 5 hours. Add seasoning in the last 30 minutes of cooking for best flavor.

Serve with rice and applesauce.

This would also make an excellent dish for your Samhuinn feast!

Roast Pork with Apple Topping

2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon caraway seed
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon rubbed sage
1 pork loin roast (4 to 5 pounds)
1 1/2 cups applesauce
1/2 cup brown sugar, packed
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

In small bowl, combine flour, 1 teaspoon salt, mustard, caraway, sugar, pepper and sage; rub over roast. Cover and let stand for 30 minutes. Place on a greased baking rack, fat side up, in a roasting pan. Bake, uncovered, at 325 degrees F. for 1 hour. Combine applesauce, brown sugar, nutmeg and 1/4 teaspoon salt; mix well. Spread over roast. Roast 1 hour longer or until internal temperature reaches 160-170 degrees. Let stand 15 minutes before slicing. Serves 8 to 10.