Traditional Pork & Bacon Recipes

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1. Bean, Bacon And Tomato Casserole

• 2 tblspn. olive oil
• 1 small onion, chopped
• 2 tspn. chopped fresh basil or 1 tspn. dried basil
• 2 cloves garlic, crushed
• salt and pepper
• 4 rashers bacon, rinded and diced
• 4 tblspn. chopped fresh parsley
• 2 x 198g can tomatoes
• 198g can white haricot beans, drained

Heat the oil in a flameproof casserole. Add the bacon, onion, parsley, basil and garlic and fry gently for 7 mins. until the onion Is soft and golden. Add the tomatoes, with their juice, and season with salt and pepper. Cover and simmer gently for 15 mins. Stir in the beans. Cover and cook for a further 10 mins.

Serve hot with vegetables or salad.

2. Green Rice And Bacon Casserole

• 1 cup rice (makes 3 cups)
• 1/2 cup chopped onions
• 2oz. butter
• 1/4 cup plain flour
• 1 tspn. salt and pepper
• 2 1/2 cups milk
• 8oz. tasty cheese (shredded)
• 1/4 cup tinned capsicum (whole small tin can be used according to taste)
• 250g packet frozen spinach (drained and thawed) 6-8 pieces bacon (no rind)

In a medium saucepan, saute onions till golden brown. Blend In flour, salt and pepper, add milk and cook over moderate heat, stirring all the time. allow to boll for 1 min. Add 11/2 cups cheese, stir
until melted then add capsicum and spinach. Spoon 112 rice Into casserole dish, 1/2 sauce on top, then repeat again, until all used. Lay bacon on top. Bake uncovered in moderate oven for 30 mins. sprinkle remainder cheese on top and cook until cheese has melted and browned (approx. 10 mins.). Can be frozen for up to 1 week. Thaw In bottom of fridge.

Country Pork Casserole

• 1kg. lean pork
• 1 tspn. salt
• 1 1/2 tbispn. paprika
• 1 tspn. ground ginger
• 1 tbispn. sugar
• 2 tbispn. flour
• 1 large onion
• 2 stalks celery, sliced
• Juice and rind of 11/2 lemon
• 3/4 cup white wine
• 1 chicken stock cube
• 1/2 cup hot water
• chopped parsley
• sour cream

Cut pork into small cubes. Combine salt, paprika, ginger, sugar and flour In a bowl. Toss meat in the dry ingredients, pressing the mixture well in. Turn into a casserole. Add onion, celery, lemon rind and juice, wine and chicken stock cube dissolved In the hot water. Cover and bake at 180oC for 2 hours. Serve on rice sprinkled with parsley and accompanied by sour cream. Serves about 6.