It’s party season, so instead of getting some pork on your fork, get it in your fingers with these entertaining recipes.
Aussie Pork & Salami Sharing Platter
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Serves 16
Ingredients:
Pork chipolatas in streaky Aussie bacon:
16 pork chipolatas
8 slices streaky Aussie bacon, halved lengthways
olive oil spray
tomato sauce or chutney, to serve
Pan-fried Aussie chorizo, tomato & bocconcini bites:
2 (200g) Aussie pork chorizo sausages
8 grape tomatoes, halved lengthways
16 bambini bocconcini, drained
16 small basil leaves
Aussie salami roses:
10-12 slices (about 120g-150g per rose) Aussie salami like Hungarian mild (note, we have three roses on our platter)
Additional items for the platter:
200g mixed sliced Aussie salami like Fennel Sopresa, Picante and Cacciatore
250g tub mixed olives
200g tub sun-dried tomato & feta mix
Cracker selection and breadsticks of your choice
Small bunch seedless green grapes, washed
Method:
To make the pork chipolatas in streaky Aussie bacon, preheat oven to 200°C fan-forced. Wrap a strip of bacon around each chipolata and secure with a toothpick. Place on a baking tray lined with baking paper. Spray with oil. Bake for 20-25 minutes, turning occasionally, until golden brown. Remove toothpicks. Transfer to a heatproof serving pan. Serve hot with tomato sauce or chutney.
Meanwhile, to make the pan-fried, tomato and bocconcini bites, slice each chorizo diagonally to make 16 slices. Heat a greased non-stick frying pan over medium-high heat. Pan-fry chorizo on both sides until golden. Transfer to a plate lined with paper towel and set aside to cool. Thread a chorizo slice onto a toothpick, top with a halved tomato, a bocconcini and a basil leaf. Repeat using remaining ingredients. Season with pepper.
To make one salami rose, fold a slice of salami over the rim of a stemless wine glass, pushing two-thirds of the salami inside the glass. Press salami onto the glass rim. Lay another slice of salami over the glass, overlapping the slice before it by about two-thirds. Press slice onto the glass rim. Repeat, gently pressing slices down into the glass and using the remaining salami until the hole in the centre fills. Flip the glass over onto your serving board and gently pull the glass away to create the rose.
To serve:
Place the chipolata pan onto a very large serving board. Arrange chorizo bites, salami roses, sliced mixed salami, olives, sun-dried tomato and feta mix, crackers, breadsticks and grapes onto the serving board.
Pork & Vegie Sausage Rolls
Serves 10
Ingredients:
300g pork mince
extra virgin olive oil
1 zucchini, grated; fluid squeezed out
1 brown onion, finely diced
1 celery stalk, finely chopped
½ cup grated cheddar cheese
1 carrot, grated
1 garlic clove, minced
puff pastry sheets
1 egg, beaten
1 tbsp poppy seeds
Salt and pepper
Method:
Preheat the oven to 180°C.
In a pan heat the olive oil and add onion, zucchini, and carrot, soften for 3 minutes. Add garlic and soften further. Once done, combine with the mince in a separate bowl and season as desired with salt and pepper.
Allow the mixture to cool and then take a sheet of puff pastry. Cut it in half so you have 2 rectangles and place some mixture in the middle of each pastry sheet ensuring you have just over 1cm each side left.
Now roll the pastry so it covers the meat mixture and allow the edges to meet. Press together with a fork.
Cut into small rolls. You can get 16 small ones for kids’ parties from a single roll.
Place on a lined tray and brush with the beaten egg and sprinkle poppy seeds generously. Cook for 25 to 30 minutes or until golden.
Serve with tomato sauce.
Pork Curry Puffs
Serves 8
Ingredients:
250g pork mince
1 tbsp curry powder
½ bunch of coriander, finely chopped
½ bunch of spring onions, finely chopped
2-3 garlic cloves, finely chopped
1 knob of ginger, finely chopped
1 long red chilli, seeded and finely chopped
1 cup green peas
Salt and pepper
4 sheets of puff pastry
2-3 egg yolks, whisked
sesame seeds
poppy seeds
Method:
Preheat the oven to 200°C.
In a large bowl combine pork, coriander, spring onion, curry powder, garlic, ginger, chilli, peas, salt and pepper. Mix well to create a paste.
Cut a sheet of puff pastry into 4 pieces. Add a spoonful of pork mixture into the centre, and brush the borders of the pastry with egg wash.
Diagonally fold the pastry over, encasing the meat creating a triangle. Brush with more egg wash on top and sprinkle with sesame seeds and poppy seeds.
Bake for 20 minutes or until golden brown.
– From Australian Pork