Four varied recipes for using fresh sage in the kitchen. |
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Welcome to our sage recipe page.
Includes pork chops with sage and citrus fruits, calves' liver with herby sage butter and caramelised onions, quick pork chops with sage, and Saltimbocca alla Romana.
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Pork Chops with Sage and Citrus Fruits |
This main meal is so easy to prepare, healthy and delicious. Serve with roast potatoes, mashed potatoes or rice.
Ingredients
- 4 pork loin chops
- 2 oranges
- 2 lemons
- 2 crushed cloves of garlic
- ½ pack of sage
- 3 tbsp of balsamic vinegar
- 2 tbsp of olive oil
- salt and pepper
Method
- Set the oven to 450°F (230°C).
- Place the pork chops in a large roasting tin and season slightly with salt and pepper on both sides.
- Halve the oranges and lemons, squeeze the juice out and pour it into a mixing bowl. Set the empty orange and lemon halves aside.
- Add the crushed garlic, chopped sage, vinegar and olive oil to the orange and lemon juice and mix all the ingredients together.
- Pour this mixture over the pork chops in the roasting tin.
- Place the orange and lemon halves amongst the pork chops along with the whole sage leaves.
- Place the tray into the preheated oven and roast the pork chops for 15 - 20 minutes.
- Remove the meat and keep warm.
- Place the roasting tray over a high heat and bring the sauce to a boil. Stir continuously and cook until the sauce has reduced to a desired consistency.
- Serve the pork chops with the sauce, a selection of steamed vegetables and rice or potatoes.
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Calves' Liver with Herby Sage Butter and Caramelised Onions |
The preparation of this dish can be quite tricky but then you wouldn't eat this dish every day and so it is well worth the effort.
Ingredients
- thin slices of calves' liver
- 3 oz (85 g) of butter
- 2 sliced red onions
- 8 fresh sage leaves, shredded
- 1 tbsp of lemon juice
- 2 tsp of balsamic vinegar
- salt and pepper
Method
- First of all the butter must be clarified. To do this, place the butter in a small saucepan and melt over a low heat. Remove the pan from the heat and allow to sit until all the sediment has sunk to the bottom. With a spoon only remove the golden butter from the top and transfer it to a small bowl. Clean out the while milky butter from the pan and then return the clarified butter to the saucepan.
- Add half of the shredded sage to the butter and heat until the mixture almost reaches boiling point. Turn off the heat and allow to stand for 15 minutes.
- Pass the butter only through a sieve and into a large frying pan. Turn the cooker to a fairly high heat.
- Add the sliced onions and the lemon juice and stir frequently so that the onions do not burn. Reduce the heat slightly and cook for about 15 - 20 minutes or until the onions are soft and caramelised.
- Add the balsamic vinegar and the remaining shredded sage and stir.
- At this point, remove the caramelised onions and transfer to a plate. Set aside.
- Now, fry the calves' livers for about 1 minute on each side, increasing the heat of the cooker.
- Finally, return the onions to the frying pan with the liver and heat up for a further minute.
- Season with salt and pepper and then serve immediately.
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Quick Pork Chops with Sage |
Sage is the perfect herb to accompany pork and give it a different taste and this meal can be prepared in minutes. Serve with a fresh salad.
Ingredients
- 4 pork chops
- 2 sliced red onions
- 4 plum tomatoes cut into quarters
- 2 tbsp of flour
- 2 tbsp of olive oil
- 1 tbsp of chopped fresh sage
- 1 tbsp of butter
- 1 tbsp of lemon juice
- 2 tsp of cater sugar
- salt and pepper
Method
- Place the flour, chopped sage, salt and pepper onto a plate and mix together.
- Coat both sides of the pork chops in the flour.
- Melt the butter and heat with the olive oil in a large frying pan and add the pork chops once the oil is hot enough.
- Fry the pork chops on both sides until they are browned and cooked through.
- Remove from the pan and drain of the excess fat on kitchen paper. Set aside and keep warm.
- Fry the onions in the same frying pan along with the lemon juice, plum tomatoes and the sugar until the onions are soft.
- Serve the pork chops with the onions and tomatoes and a fresh green salad.
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Saltimbocca alla Romana |
This is an Italian dish that is extremely quick and easy to prepare. The sage leaves are wrapped inside the veal escalopes with a slice of Parma ham and then gently fried in Marsala wine.
Ingredients
- 8 veal escalopes (4 oz / 115 g each)
- 8 thin slices of Parma ham
- 8 fresh sage leaves
- 4 fl oz (115 g) of Marsala
- 2 oz (55 g) of butter
- 2 tbsp of lemon juice
- 1 tbsp of olive oil
- pepper
Method
- Place the veal escalopes between two sheets of greaseproof paper or cling film and flatten with a rolling pin or meat flattener.
- Season each escalope with pepper and sprinkle with lemon juice.
- Take one sage leaf and place it in the middle of the escalope. Repeat with the remaining sage leaves and escalopes.
- Cover the sage leaf with a slice of Parma ham.
- Carefully roll the veal escalopes up and secure each one with a cocktail stick.
- Melt the butter and olive oil in a large frying pan over a moderate - high heat.
- Add the veal rolls and fry gently until the meat has browned all over.
- Pour in the Marsala wine and mix together with the butter and oil.
- Bring to the boil and then reduce the heat to a simmer. Cook the veal rolls for about 10 - 15 minutes with the pan covered.
- Transfer the veal rolls onto a warmed plate and pour the juices over them.
- Serve immediately.
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