Crispy Pork with crackling
Crispy Pork with crackling.
(serves 6)
Ingredients
1 piece of loin pork with crackling (the fat around the pork see picture) approx 1.35kg (3lb)
15ml (1 tbsp) olive oil
15ml (1 tbsp) salt
30g (2 tbsp) flour
300ml (1/2pt) dry cider or apple juice
salt and freshly ground black pepper.
Method.
Preheat oven to 200c (400f Gas 6).
Using a sharp knife deeply score the skin of the pork in a criss-cross pattern.
Use finger tips to rub oil, then salt over the crackling. (this will make it really crisp).
Place in a large shallow roasting tin and roast for 1 1/2 - 2 hrs or until the juices run clear when a skewer is inserted.
Cover pork with foil and leave to stand while making the gravy.
Tip juices and fat from pan and leave to stand. Skim off fat then return the juices and 60ml (4tbsp) fat to the pan. Heat and then add flour cook for 1-2 mins, stirring.
Gradually add the cider or apple juice and season well. Serve gravy with the pork.
Note from Jayne: If you buy your meat from a butcher then ask him to score the pork crackling for you. How well the crackling is scored will greatly affect its crispiness. Do not baste during the cooking period.
A loin of pork is used in this recipe since the meat is tender and it usually makes good crackling. It can be roasted on or off the bone. Ask the butcher to chop the loin before you cook it, if it is on the bone. Most pork joints in supermarkets are ready- prepared. Pork must always be well cooked and NEVER serves rare.
|
. Christmas Salad.
Christmas Salad.
Ingredients.
4 slices of bread
oil for frying
pinch of paprika
2 lettuces (2 different types)
2 tbsp Parmesan Cheese
225g (7 1/4 oz) smoked trout (fillet) cut into thin slices
1 lemon
DRESSING.
6 tbsp olive oil
2 tbsp vinegar
1 garlic clove (crushed)
1 tsp mustard - Dijon
1 tsp honey
1 tsp fresh parsley (chopped very finely)
1/2 tsp dried thyme
2 tsp capers (chopped)
salt and freshly ground black pepper
Method.
Prepare the dressing; Put all the ingredients in a jar. Make sure the lid fits correctly and shake vigorously. Place in fridge until needed.
Prepare the croutons: heat the oil in a frying pan and using a small cutter - cut out star shaped croutons. Test to see the oil is hot enough before adding the stars. Fry a small piece of bread. Place the fried croutons on kitchen paper to absorb the oil.
Wash the lettuces well and slice into small pieces - do this by tearing if you prefer.
Cut the Parmesan into very thin slices - use a potato peeler.
Cut the lemon into 8 pieces to serve at the side of the salad.
On eight individual plates place lettuce, then the Parmesan and trout. Pour over a little of the dressing and finally the croutons. Serve with a wedge of lemon |
|
Orange Mousse
Orange Mousse
Ingredients
4 eggs
2 egg yolks
125g (4oz) caster sugar (fine) (1 cup)
grated rind and juice of 1 lemon
15g (1/2oz) gelatine
284ml (10fl oz) 1 1/4 cups whipping cream whipped
184g (61/2 oz) 3/4 cup concentrated orange juice
Method
Place the eggs, egg yolks, sugar and lemon rind ina bowl and whisk over a pan of hot water until thick and mousse like.
Soak the gelatine and lemon juice in a bowl over a pan of simmering water, stir until dissolved.
Fold gelatine into mousse with half the cream and the orange juice.
Stir gently over a bowl of iced water until beginning to set. Pour into a serving bowl and chill until set.
Decorate with piped cream and orange rind.
|
French Onion Soup
French Onion Soup.
Ingredients. (serves 4)
1 lb (450g) onions
1oz (25g) butter
1 tbsp plain flour
2 beef stock cubes
2 tbsp dry sherry
1 tsp chopped fresh thyme
salt and freshly ground black pepper
1 1/2oz (40g) Gruyere cheese
4 thick slices of French bread
Method
Peel and thinly slice onions. Melt butter in heavy-based saucepan, add onions, cover and cook over a low heat for 15mins. Remove lid, increase heat and cook, stirring frequently, until golden brown.
Stir in flour, cook for 2 mins. Stir in 1 1/2pt (850ml) hotwater. Add stock cubes, sherry and thyme. Season. Bring to boil. Cover and simmer for 20mins.
Grate cheese and sprinkle on bread. Grill until cheese melts and begins to brown, then place in soup bowls. Pour soup over and serve immediately.
|
|
Crab and Herb Mousse
Crab and Herb Mousse.
250g (8oz) crabmeat fresh, frozen or canned
2 tbsp finely grated Cheddar cheese
142 ml (1/2 cup) double cream
2 tbsp chopped tarragon
1 tbsp chopped chervil
1 tbsp chopped basil
1 tbsp lemon juice
1 tbsp tomato ketchup
salt and pepper
15g (1/2 oz) gelatine soaked in 3 tbsp cold water
Method
Flake the crabmeat finely and place in a bowl. Stir in the cheese, cream, herbs, lemon juice, tomato ketchup, salt and pepper to taste.
Heat the gelatine gently until dissolved, then carefully fold into the crab mixture using metal spoon.
Spoon the mixture into an 18-20cm (7-8in) round cake tin or mould and chill for several hours, until set.
To serve - invert the mould or tin onto serving plate and garnish with cucumber slices and a whole prawn.
|
Apricot Slices
Apricot Slices.
Ingredients
Pastry
225g (1 3/4 cups) 8oz wholemeal (whole wheat) flour
50g 13/4 oz finely ground mixed nuts
100g (3 1/2 oz) 1/3 cup vegan margarine, cut into small pieces
4 tbsp water
soya milk to glaze
Filling
225g/8oz dried apricots
grated rind of 11 orange
300ml (1/2 pt) 1 1/3 cups apple juice
1 tsp ground cinnamon
50g (1 3/4 oz) 1/3 cup raisins
Method.
Lightly grease a 23cm/9in square cake tin (pan). to make the pastry (pie dough), place the flour and nuts in a mixing bowl and rub in the margarine with your fingers until it resembles breadcrumbs. Stir in the water and bring together to form a dough. Wrap and chill for 30mins.
To make the filling place the apricots, rind and apple juice in a pan and bring to the boil. Simmer for 30mins until the apricots are mushy. Cool slightly then blend to a puree. Stir in cinnamon and raisins.
Divide the pastry (pie dough) in half, roll out one half and use to line the base of the tin. Spread the apricot puree over the top and brush the edges of the pastry with water. Roll out the rest of the pastry (pie dough) to fit over the top of the apricot puree. Press down and seal the edges.
Prick the top of the pastry with a fork and brush with soya milk. Bake in a preheated oven 200c / 440f/ Gas 6 for 20 -25 mins until pastry in golden. Leave to cool slightly before cutting into 12 bars. Serve warm |
|
Jayne's Recipe World.
Subscribe Now!
Click on the link on Jayne's Home Page |
|
