Easy and fun to make and eat! Pork mince, bacon, oats and seasoning enclosing a processed cream cheese triangle, which oozes out when the patty is cut into once cooked. Not on the low side of fat but, everything permitting, eating naughty won’t hurt every now and then!
Makes 8 triangle patties
500g pork mince
100g bacon, very finely chopped or processed
approximately 4 sprigs of fresh parsley, finely chopped (I generally use flat parsley)
4 cloves garlic, peeled, crushed and finely chopped
1 level teaspoon dried sage
A handful of oatmeal, enough to help bind the mixture
Freshly ground black pepper
8 cream cheese triangles (opting for the lighter version might make the slightest of difference in the fat intake 😉 )
Mix all the prepared ingredients well in a large bowl until all of them cling well together to form a paste. Using your hands to mix is quiet a must!
Divide the mixture into 16 equal portions.
Preferably using wet hands to handle the mixture without sticking, shape a portion of the meat mixture into a triangle, a bit bigger than the triangular processed cheese, as shown in the picture. Also as illustrated, put the cheese on top of the meat triangle and enclose with another meat triangle by putting it on top of the cheese. Make sure to press well and neaten the edges so as the pocket won’t open itself whilst cooking, therefore avoiding the flowing out of the cheese.
Do the same with all the remaining meat portions and cheese triangles.
Heat some vegetable oil in a pan and fry on both sides, taking care not to burn them but ending up with a dark golden and crispy crust. If you notice that the central part would be still a bit pink and undercooked when the crust would be already at the desired stage, put the patties in the oven at approximately 180°C (350°F) for a few minutes until cooked through.
Serve and enjoy!
Another easy and quick pasta dish full of flavour. A must have for cheese lovers! Use the sweet version of Gorgonzola cheese (Gorgonzola Dolce) for the best result. Any type of pasta can be used but I find that egg tagliatelle pasta (obviously the packaged type for an easier and a less time consuming approach 🙂 ) works even better.
1 large onion, finely chopped
1 good glug of dry white wine
225g Gorgonzola Dolce
100ml light fresh cream
Freshly ground black pepper
100g shelled walnuts, finely chopped
500g egg tagliatelle pasta, cooked according to package instructions
Heat a little vegetable oil in a pan and cook the onion slowly until slightly browned, soft and translucent.
Add a good glug of wine, enough to cover the bottom of the pan and to arrive at the onions’ level, and cook over high heat until almost all the wine is evaporated but not all, hence keeping a watch over it. Lower the heat immediately and add the Gorgonzola Dolce.
Stir until the cheese is melted, still keeping the heat low, and add the cream and the freshly ground black pepper. Increase heat, bring to a boil and remove from the heat immediately. Stir in the chopped walnuts.
Mix the sauce into the cooked egg tagliatelle and serve immediately with more freshly ground black pepper.
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