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Foodie Thursday

Our resident chef Nigel Barden cooks up another treat for Foodie Thursday! Plus there's a brand new listener confession for the team to consider - but will they forgive?!

Matt has the sports news, Rebecca is on they money and Sally updates the travel.

1 hour, 55 minutes

Last on

Thu 10 Oct 2013 17:05

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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 />


Serves 4


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.





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