Barden’s Bites: Bonfire Spiced Pork & Prune Patties





Nigel Barden writes: "Folkestone born, Michelin starred chef, Phil Vickery has been in charge of some pretty impressive kitchens such as Gravetye Manor in West Sussex and The Castle Hotel, Taunton.

“He also has a great love of pork and pigs, which resulted in him breeding his own, a decade ago, and teaming up with award-winning Buckinghamshire based butcher, Simon Boddy, to scribe 'Pork – Preparing Curing & Cooking All That's Possible From A Pig'. Simon's business is 'Best Butcher's Ltd' at Great Brickhill near Milton Keynes.

“Phil likes to cook these patties on an open fire, so perfect for Bonfire Night and they're served with a homemade sweet, spicy and tangy tomato sauce. The succulent prunes pair beautifully with the pork, and I've matched them with Wyndham Estate Bin 555 Shiraz 2010, £10.99, which is nicely subtle with a gently sweet, luscious cardamom taste; perfect to counter the heat of the chilli."

Bonfire Spiced Pork & Prune Patties Recipe
from PORK: Preparing, curing & cooking all that’s possible from a pig by Phil Vickery & Simon Boddy (Kyle Books)
 
Serves 4
Prep time: 20 mins
Cooking time: 10 mins (approx.)


Ingredients
 
6 ready-to-eat pitted prunes
450g lean minced pork
2 tbsp chopped fresh sage
1/4 tsp ground nutmeg
2 pinches of chilli powder
1 tbsp mayonnaise
1 egg, lightly beaten
2 tbsp vegetable oil
Salt & freshly ground black pepper

For the sauce
 
225ml tomato ketchup
125ml cold water
2 tbsp Worcestershire sauce
55g soft light brown sugar
25g runny honey
3 tbsp malt vinegar
2 tsp English mustard powder
1 tsp Cajun seasoning
1 tsp ground cumin
2 pinches of chopped fresh chilli

Method
 
Put all the sauce ingredients into a saucepan & bring to the boil.
Reduce the heat & simmer gently for 2 mins, or until slightly thickened.
Season with salt & pepper. Keep hot or leave to cool ready for serving.
Chop the prunes into small pieces & put in a bowl.
Add the minced pork, sage, nutmeg, chilli powder & mayonnaise & season really well with salt & pepper.
Mix in a little of the beaten egg to bind everything together.
Mould the mixture into 7 small flat patties.
Heat the oil in a large non-stick frying pan and cook the patties (or kebabs – see below) on each side for about 4-5 mins.
Serve straight away with the hot or cooled sauce.

Nigel's Top Tip

As an alternative to patties, you can mould the mixture onto small bamboo kebab skewers, pre-soaked in cold water for 30 minutes, which can then be cooked in the same way as the patties.
 


 
 
 
Phil Vickery is one of the UK’s most talented chefs. He is the resident chef of This Morning and appears regularly on Ready Steady Cook as well as his own TV work, including Tastes of Europe and Phil Vickery’s Pudding Club. Phil has also won numerous accolades for his cooking including a Michelin star at the Castle Hotel in Somerset. He is the author of a number of bestselling books, including Seriously Good! Gluten-free Cooking, Seriously Good! Gluten-free Baking and most recently The Great Outdoors Cookbook. 
 


 
MAIN IMAGE BY Girl Interrupted Eating
 


 
 

Written by: Nigel Barden

Nigel Barden 

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