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Bonfire Spiced Pork and Prune Patties
Bonfire Spiced Pork & Prune Patties by Phil Vickery<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
from PORK (Preparing, curing & cooking all that’s possible from a pig)
by Phil Vickery & Simon Boddy (Kyle Books)<?xml:namespace prefix = u9 />
Prep time: 20 mins
Cooking time: 10 mins (approx.)
6 ready-to-eat pitted prunes
450g lean minced pork
2 tbsp chopped fresh sage
1Ž4 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
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.
Alternatively, you can mould the mixture onto small bamboo kebab skewers, pre-soaked in cold water for 30 mins.
They can be cooked in the same way as the patties.
Heat the oil in a large non-stick frying pan & cook the patties (or kebabs) 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 mins, which can then be cooked in the same way as the patties.