Packington Free Range Pork Chops Rind On 495g

Packington Pork and fennel meat balls, tomato salsa and linguine pasta 

Packington Pork Mince 380g

500g Onion

1 Fennel bulb

100g Soft white bread crumbs

5g tarragon

1 tin of chopped plum tomatoes

1 Glove garlic

50ml White wine vinegar

50g Caster sugar

200ml White wine

400g Linguine pasta

50ml Staffordshire rape seed oil

40g Parmesan, grated

1. Finely chop the onion and place 200g into a mixing bowl and the remaining 300g into a thick bottom pan.

2. Finely chop the fennel bulb and add to the mixing bowl of onions.

3. In another thick bottom pan add 25ml of the Staffordshire rape seed oil and quickly sweet off the fennel and onion mixture for 2 minutes without adding any colour, this can be achieved by continuously stirring or placing a lid on the pan.

4. Remove from the heat and place back into the mixing bowl, leave to cool.

5. Add the Packington Pork mince, soft bread crumbs and the tarragon leaf that has been roughly chopped.

6. Season with salt and pepper and mix together, at this stage be very firm with the mixture and do not be afraid to throw it around!

7. Form the mixture into 24 balls.

8. Add to the remaining onion in the thick bottomed pan the tinned tomato and the garlic glove that has been crushed, the white wine vinegar and sugar. Place onto a stove and cook until a thick consistency is achieved. 

9. In a thick bottom pan add a little oil and seal off the Packington Pork meat balls until golden, add the white wine and reduce until the liquid has evaporated, add the tomato salsa and cook for a further 5 minutes. Ensure that the middles are piping hot before serving.

10. Cook the linguine as per manufactures instructions, drain and toss through the meat balls, serve with fresh parmesan.

Modified Atmosphere Package, Tray