I did this meal twice once with pork sizzle steaks and once with pork shoulder steaks so I could see the difference and it wasn’t much but the sizzle steaks were easier and quicker to cook but the shoulder steaks had more flavour to them. This is for 2 people but can made into a 4 person meal just by doubling up the ingredients or if you are just wanting a light snack this can be used for 1 wrap each for 4 people.
In this I used
- 1 pack of pork shoulder steaks/sizzle steaks
- 1 pack of mushrooms
- 1 red onion
- 4 tortilla wraps
- 1 fresh red chilli
This difference between shoulder steaks and sizzle steaks are that the sizzle steaks are thin steaks (double the thickness of standard bacon) and are from the belly of the pig and not the shoulder.
I started by cutting up the onion and placing it into a small sauce pan (milk pans work) and liberally covering in water and setting on a simmer for around 10-15 mins to make it soft (as my partner she is a little fussy on onion and it needs to be soft) if you don’t want super soft onion you can stirfry it in the wok first before you add the mushroom to get it cooking.
while the onion is cooking I cut the pork into strips and the mushrooms to be prepared as this meal cooks fast.
then I add the onion and its water to the wok with the mushrooms and have them on a high heat for around 5 mins stirring constantly to get the mushrooms soft and cooked, then using a large sauce pan lid to keep the contents in the wok. I drained the water from the pan and added the fresh chilli that has been diced up nice and small as well as adding the pork.
Then around 5-10 mins of stirring the pork should be cooked though so there is no pink in the pork at all. The taste of the chilli should have seeped into the pork and onion and there will be a pleasant spicy kick to this meal. the sizzle steaks will cook a lot faster than the shoulder steaks and will be done in around 2-5 mins.
this one is the shoulder steaks and the picture below is of the sizzle steaks where I didn’t use mushrooms but both are equally enjoyable. This can e done without the chilli if you are not a fan of spic foods and will still be just as enjoyable.
For the meatball subs I started off with a fresh baguette (2ft or large baguette) 700g of sausage meat, some tomato puree, mozzarella, a fresh chilli and a simple tomato pasta sauce (only half was used)
And a preheated oven at 180 Celcius (or 350 farenheight)
To start using a pair of desert spoons I separated the sausage meat into equal balls (also using a little flour on my hands to help shape the balls – the flour is to stop the meat sticking to your hands) and placing them into the oven for around 15 mins on the middle shelf.
Next is the sauce this is around half a jar of a simple tomato based pasta sauce (any can be used including ones with garlic or chilli in to give added flavors) and a whole tube of tomato puree with the optional extra of a fresh chilli to give a kick of flavor. You heat this slowly and evenly on a low heat for the last 5-10 mins of the cooking of the meatballs so you do not burn the sauce.
once the meatballs are a golden colour and cooked all the way through (you can check this by cutting one in half and making sure that it is not pink inside then it you are ready for making the subs.
I cut the baguette into 4 equal pieces and put 3 meatballs into each piece as I made large meatballs, if you made small meatballs then more may be needed to fill the sub fully.
once the meatballs are in pour some of the sauce over them but not too much so the bread dosent get to soggy. Also to add to the flavor I added mozzarella, then put the subs back into the oven until the cheese has melted then enjoy.
This was really simple and easy with very few ingredients and turned out very tasty.
The ingredients were 1 pack pre rolled puff pastry, 1 pack of smoked bacon (smoked is optional), 1 pack of sausage meat (700g only half was used), And a small amount of milk to coat the pastry. Pre-Heat the oven to 180 celcius (350 fareheight)
unroll the pastry and separate into 3 equal rectangles and roll out some sausage meat so its about 3/4 inch thick and then cut up the bacon into 1/2 inch wide strips and add 2-3 rashers worth to each sausage roll laying it onto the sausage meat that you placed onto the pastry just off center to so you can fold it over and seal the roll.
After this you brush a small amount of milk along one edge of the pastry so its damp but not wet then fold over the pastry and crimp the edge with a fork to make sure the seal dosent unstick in the oven.
I’ve put these on some roasting wrap so they don’t stick to the tray, If you slit the pastry a few times down to the meat when its cooking the juices can steam out and not make the pastry soggy when they come out of the oven, before you put them in the oven for the 10-15 min cooking time brush the top with some more milk or beaten egg as this will help make them golden (cook for 10-15 mins or until the top is golden in colour) then enjoy warm or leave them to cool and have them later on.