Chris' Recipes

Bon Appetite!

Pork Patties with Tomato Chutney

Written By: Chris - Dec• 31•12

As part of our recent Beau Vigne Wine Dinner at the house, the third course included these small pork bite patties.  Although by the time Bill and I shaped them, they were a more like a “slider” size and not so small!  These were served along side of some Potato strudel squares, which the recipe will be included in another blog.  The patties paired perfectly with the 2010 Juliet Cabernet Sauvignon!

Bill and I ground our own pork and prepared the mix about a week in advance and then froze the mixture to save time the night of the event.  We ground our own meat for two reasons; one we couldn’t find any large quantity ground pork and also purchased the pork shoulder at Costco at a great value.  I originally attempted to use my old fashioned hand grinder, but with the amount of fat that the shoulder had, we ended up with better success with using the food processor while processing with the potatoes and onions.

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Ingredients:

Pork patties:
6 pounds Pork Shoulder Country Style Boneless, ground
1/3 Cup Salt
1/4 Cup Pepper
1/4 Cup Better than Bouillon Ham Flavored
Onions
2 pounds Potatoes (I had one Russet and a few Red’s on hand)
1/2 Cup Egg Beaters
6 Slices of Wheat Bread Toasted
1/2 Cup Italian Dry Seasonings
2/3 Cup half & half
2 Teaspoons Grey Poupon Mild & Creamy
1 Tablespoon Dijon Mustard
1/2 Cup Brown Sugar
2 Tablespoons Worcestershire Sauce

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Prepare the potatoes and onions by cleaning and cutting into large pieces.  Remove large pieces and strands of fat by cutting them out. (I found that using a kitchen scissors made it quite easy).   

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Grind the meat along with some potatoes an onions in small batches.

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Combine eggs, half & half, ham stock, Italian seasoning, mustard’s and Worcestershire sauce.  Set aside and toast the bread. Crumble the bread in the processor before adding the egg mixture to the bread crumbs.  Add a generous amount of salt & pepper to the meat and mix well.

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Combine the two mixtures gently by hand.  I split the pork mixture into two and froze them in a shrink wrap air tight package.

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Ingredients:

Tomato Chutney:
2 Cups (whole, fresh frozen tomatoes, smashed)
8 Roma Tomatoes
2 Cups Carrots, chopped
2 Cups Celery, chopped
2 Cups Onion, chopped
4 Tablespoons Vegetable Oil
1 Can canned Pasta Sauce (I prefer Hunts)
1/4 Cup Soy Sauce
1/4 Cup Worcestershire Sauce
3 Tablespoons Brown Sugar
2 Garlic cloves, pressed
1 Tablespoon fresh Nutmeg, grated
1  Cup fresh frozen Basil, chopped
Salt & Pepper, to taste

Start by sauteing your onions in the oil, add carrots, celery and frozen tomatoes and simmer on low until vegetables become soft.  Add garlic and seasonings continuing to cook over medium low heat.

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Simmer for at least an hour before removing from heat.  Add basil and chopped, de-seeded fresh tomatoes so they remain firm.

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I stored in the fridge and warmed slightly before serving!  Thaw pork package in the refrigerator over night and cut into the portion size you desire.  (these can be rolled into meat balls as well, but may require more bread crumbs) half of the mixture was made into 24 patties.  Place on baking sheet that has been rubbed with vegetable oil.

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Bake at 350 degrees for about five minutes per side to par-cook them.  Store in the refrigerator if you do not intend to use them right away.  You see a small “test” Pattie that we sampled the day of serving to see if the chutney sauce needed any seasoning adjustments.

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When ready to serve, sear them on each side on the grill for a couple of minutes heating and browning the outside until cooked through.

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Since we were serving in courses, we kept these warm in the oven, covered with foil and under very low heat

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Serve with desired amount of Chutney on top!

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Enjoy!

Cheers!
~Chris (and Laura!)

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  1. […] Pancetta, caramelized Onions layered in a Phyllo Pastry.    They paired deliciously with the small pork bites with tomato chutney and the 2010 Juliet Cabernet Sauvignon!  This dish is easy to make and is good served fresh out of […]

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