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The Free From Fairy

The Free From Fairy

Home ยป Free From Recipes ยป Dairy-free Recipes ยป Pork and sage bites with white wine, lemon and harissa mustard mayo

25th April 2014 ·

Pork and sage bites with white wine, lemon and harissa mustard mayo

Dairy-free Recipes· Fish Free Recipes· Free From Recipes· Gluten Free Main Meal Recipes· Gluten Free Recipes· Gluten Free Snack Recipes· Nut Free Recipes

2014-04-22 17.44.31_reduced

For the past month I have been in the possession of two pots of mustard.

Why I hear you cry, are you telling me that?! Well, I decided rather foolishly I now realise, to enter a competition to design a dish with a Maille product.

I have to confess, being a cheap skate, that I didn’t even know who Maille were…

It turns out they are purveyors of rather fine mustards along with other quality products such as oils and vinegars…but then you already knew that I am sure!

Going back to being foolish, that is nothing to do with the products, but everything to do with me then spending hours of time when I should be sleeping, waking up and wondering what to cook!

I added the mustard to many of my dishes. They were all delicious, the mustard providing another dimension to the flavour. But I still wasn’t happy!

With the deadline looming, I finally came up with the perfect recipe.

It is a genius (if I may say so myself!) way of using up leftover roast pork and therefore cost next to nothing. 

The Maille white wine lemon and harissa spiced mustard adds the most delicious flavour.

I hope you enjoy them as much as we did here.

2014-04-22 17.48.28_reduced

Pork and sage bites with white wine lemon and harissa mustard mayo

Gluten-free, dairy-free, nut-free & fish-free
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Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings 4 adults
Author Vicki Montague - The Free From Fairy

Ingredients
  

  • For the balls: 2 large handfuls of leftover roast pork
  • 2 pieces gluten-free bread
  • 1 red onion
  • 16 - 20 sage leaves finely chopped
  • 2-4 tsp Maille white wine lemon and harissa mustard
  • 1 egg
  • Ground black pepper
  • For the dip: 2tbsp mayonnaise
  • 1 tsp Maille white wine lemon and harissa mustard

Instructions
 

  • For the balls place the pork, bread and onion in a food processor and process until finely chopped. Alternatively, place each item on its own in a hand-held chopper and process until each is finely chopped.
  • Add the chopped sage leaves, eggs, mustard and grind of pepper and combine until the mixture starts to clump together.
  • Remove a small piece of the mixture and roll into a ball. Place on a greased or lined baking tray and repeat with the rest of the mixture. I made approx. 30 small balls with this.
  • Bake in a pre-heated oven at 180 degrees or 160 degree fan for approx. 20 minutes or until cooked through and golden.
  • While cooking make the dip by mixing the mayonnaise with the mustard.
  • I served this with a simple free-from cous cous salad. You could serve them with whatever took your fancy! Perfect for picnics and lunchboxes too.
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2014-04-22 17.49.04_reducedFor the purposes of entering this competition I was given two pots of mustard.

I shared this with:

Free From Farmhouse
Previous Post: « Chocolate Coconut Crunch Bars
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Reader Interactions

Comments

  1. Julie's Family Kitchen says

    3rd May 2014 at 3:21 pm

    Oh these look yum, I can see these appealing to my children too. Good luck with the competition.

  2. Em @ snowingindoors says

    1st May 2014 at 1:12 pm

    These look delicious, what a great (and tasty way) of using up left over roast pork.

  3. Molly says

    30th April 2014 at 8:35 pm

    They look very yummy! I really like the sound of white wine lemon and harissa mustard. I have to do this challenge too, crikey, up against it ๐Ÿ˜‰

    • Admin says

      1st May 2014 at 10:01 am

      Ooo I shall look forward to your recipe! All the other entries seem to be very ‘high class’ so I can’t see mine standing a chance even though it is really lovely and the kids new favourite!!

      • Molly says

        4th May 2014 at 6:11 pm

        I finally got around to doing mine, but as I left it so late it was not the grand thing I’d envisaged. Oh well. I’m loving their walnut oil though, am using that a lot now.

  4. Mel says

    26th April 2014 at 10:34 pm

    These little pork bites look delicious. My older two would love them! x Mel #MailleFlavours

    • Admin says

      28th April 2014 at 12:56 pm

      Give them a whizz. They are sooooo easy (of course…or they wouldn’t be on here!).

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Vicki Montague, the Free From Fairy

Welcome!

Hi. I'm Vicki Montague, scientist and mum to 'Roo' (15) and 'Sunshine' (13). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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