From Marsh Mash Autumn 2016

(serves 4)

Ingredients:

For the Patties:

• 1lb/500g Minced Pork
• Large onion – finely chopped
• 2 tablespoons dried mixed herbs
• 1 beaten egg
• Seasoning
• 4 tablespoons seasoned flour (I seasoned with salt/pepper/2 teaspoons dried herbs)
• 2 tablespoons/35ml vegetable or sunflower oil

For the Sauce:

• 1 x 500ml bottle light/golden colour beer (I used Badger Fursty Ferret @ 4.4%)
• 3.5oz/100ml tomato puree (apx ½ tube or 1 tin)
• Beef stock cube
• Gravy granules (optional)
• Fresh flat leaf parsley (optional)

Method:

1. Pour half of the beer into a glass to drink whilst making this meal.
2. Thoroughly mix together the pork, onion, herbs, egg and seasoning. Using your hands, divide into 8 portions roughly slightly larger than a golf ball and form into patties.
3. Place flour and seasoning in a plastic bag and mix well, then place each patty (one at a time) in the flour and coat well with flour, put to one side for cooking - keep the flour as you will need this later.
   Note: if patties are very soft place them (covered) in the fridge for 30 minutes before cooking
4. Gently fry the patties in the oil, turning them regularly, until golden brown (about 15 minutes) – don’t worry if bits fall off or there is flour stuck to the pan, you will use these in the sauce. Remove pan from heat, remove patties and keep them warm.
5. Allow pan to cool for 5 minutes. Add 3 tablespoons of the seasoned flour to the pan and seasoning, then gently stir in enough beer to form a paste (I used about 4 tablespoons). Add the crumbled stock cube and the tomato puree, stir until well mixed.
6. Place pan back on the heat and gently add the rest of the beer, stirring all the time. Gently bring sauce to the boil, stirring all the time.
   Note: If the mixture is too thick, add a little water (or beer) or if it’s too thin, add gravy granules to thicken
7. Serve with mashed potato and vegetables or on a bed of rice and top with freshly chopped flat leaf parsley (optional) – I cheated and used microwavable lime & coriander rice.

Chef’s Note: these are very nice served (hot or cold) in a crusty roll with sauce of your choice

Shirley Johnson

AFRM Branch Member