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Rick Stein Coast to Coast 1+1/2 kg belly pork, skin on, boneless 1tbsp Sichuan peppercorns 1 tsp black peppercorns 2 tsp Chinese fivespice powder 2 tsp caster sugar (I like a mix of white and brown sugar)
Spike the skin of the pork with a fine skewer as many times as you can, going through into the fat but not so deep that you go into the flesh. Then pour a kettle full of hot water over the skin, leave it to drain and then dry it off well. Heat a dry heavy based frypan over a high heat. Add the Sichuan and black peppercorns and shake them around for a few seconds until they darken slightly and start to smell aromatic. Transfer them to a spice grinder and grind to a fine powder. Tip them into a bowl and stir in the sea salt, fivespice powder and sugar. Turn the pork flesh side up on a tray and rub the flesh all over with the spice mixture. Set it aside somewhere cool for 8 hours or overnight. Preheat the oven to 200 degrees C. Turn the pork skin side up and place it on a rack on top of a roasting dish of water. Roast the pork for 15 minutes then lower the oven temperature to 180 degrees C and roast it for a further 2 hours topping up the water in the roasting dish now and then when necessary. Increase the oven temperature once more to 230 degrees C and continue to roast the pork for a further 15 minutes. Then remove it from the oven and leave it to cool. It is best served warm. Cut the pork into bite sized pieces and arrange them on a warmed platter. Serve with steamed Chinese greens in oyster sauce with steamed rice.
Spanish braised pork with potatoes and olives Delia Smith 800g pork steaks 450g small potatoes 40g black olives 40g green olives 450g ripe tomatoes 2 tbsp olive oil 2 medium onions peeled and sliced in quarters 1 large red pepper, sliced into 3cm strips 2 cloves garlic 1 heaped teaspoon fresh thyme 275ml red wine 2 bay leaves salt and freshly ground black pepper Roughly chop the skinned tomatoes. Heat 1 tbsp oil in a casserole dish over a high heat. Brown the pork steaks on all sides, removing them to a plate when done. Keeping the heat high, add the rest of the oil, then the onions and pepper, and brown these a little at the edges, around 6 minutes. Add the garlic, stirring for around 1 minute, then return the browned meat to the casserole and add the thyme, tomatoes, red wine, olives and bay leaves. Bring everything to a gentle simmer, season well, then put the lid on and transfer the casserole to the oven for 1+1/4 hours. After that add the potatoes, cover the pan and cook for a further 45 minutes or until the potatoes are tender.
Sausages braised in cider with sauted apples. Delia Smith 6 Holly pork sausages 425ml dry cider 1 medium cooking apple. 1 tsp oil 110g bacon pieces 175g shallots, peeled but left whole 1 garlic clove, chopped 1 heaped teaspoon flour 1 tbsp cider vinegar 2 bay leaves 1 rounded teaspoon fresh thyme leaves 25g butter salt and freshly ground black pepper Pre heat oven to 180 degrees C. Begin by placing a flame proof casserole over a medium heat, add the oil and when it is hot add the sausages and alow them to brown all over, turning them from time to time. While the sausages are browning, chop the bacon pieces into small cubes. When the sausages are nicely browned, using a draining spoon remove them to a plate then brown the bacon pieces and shallots, stirring from time to time. When they are golden brown, about 5 minutes, add the garlic and stir. Sprinkle in the flour to soak up the juices and then gradually stir in both the cider and cider vinegar. Put the sausages back into the pot, add the thyme and bay leaves and season. As soon as this comes to the simmer, place the lid on top, transfer to the oven and cook for 30 minutes. Then remove the lid and cook for a further 20-30 minutes. About 10 minutes before the end of the cooking time, core the apple and slice into rings leaving the skin on. Melt the butter in a frying pan and fry the apple rings for about 3-4 minutes on both sides or until cooked and golden. Serve the sausages garnished with the apple rings and spiced, stir fried red cabbage and mashed potatoes
Delia Smith 350g cooked ham 1 large onion 2 slices wholemeal bread 50ml milk 1 clove garlic crushed 1 tbsp chopped parsley 2 tsp Dijon mustard 1 medium egg beaten plain flour for dusting 2-3 tbsp oil for frying salt and freshly ground black pepper
Finely chop the ham in a food processor. Place in a bowl. Process the onion until finely chopped . In a large mixing bowl, combine the ham and onion. Soak the bread in the milk then squeeze it out and mix this in together with the garlic, parsley and mustard. Season with pepper, but be sparing with the salt as the ham is a cured meat. Add the beaten egg and stir thoroughly. Mould the mixture into 8-12 croquettes or rolls, pressing firmly to bind them together. Chill them for 30 minutes. Sprinkle some flour onto a board and roll each croquette in it so they are all lightly dusted with flour. Shallow fry them in olive oil for 5-6 minutes turning them halfway, to a light brown colour. Fried eggs would make a nice accompaniment.
Roast Gammon with Blackened Crackling and Citrus, Rum and Raisin Sauce Delia Smith 2-2.5kg rolled gammon 1 level tablespoon treacle sea salt crystals Sauce 1 large, juicy orange zest and juice 1 lime 75ml dark rum 75g raisins 110g brown sugar 1 slightly rounded teaspoon arrowroot (cornflour would do)
You can make the sauce well in advance. Remove the zest from the orange and the lime then juice both. Place all the sauce ingredients except the arrowroot into a saucepan. Whisk the arrowroot into the mixture and place the pan on a gentle heat whisking all the time until it starts to simmer. As soon as this happens the sauce will change from opaque to clear. Remove it from the heat and as soon as it is cool enough, pour it into a serving dish, cover with clingfilm and chill until needed. Dry the skin of the gammon well with paper towels, then score using a very sharp knife in a diamond pattern. Place the gammon in a clean sink and pour boiling water over the skin, then dry the skin thoroughly. This helps it to go crisp when cooking. Preheat the oven to 240 degrees C. If necessary, warm the treacle then using a pastry brush, lightly coat the skin. Sprinkle with sea salt, pressing them well in. Place the gammon in a roasting dish skin side up, and cook for 25 minutes. Turn the heat down to 180 degrees C and continue to cook for 1+3/4 – 2 hours- it should feel tender all the way through when tested with a skewer. After it comes out of the oven, give it at least 30 minutes resting time covered with foil in a warm place. Serve with the warmed sauce.
La Potee (French Farmhouse Soup with Bacon, Sausage and Beans) Delia Smith This is a cross between a soup and a stew and is a meal in itself. 175g dried haricot beans 900g gammon or boiling bacon 4 pork sausages parsley stalks a sprig thyme 2 Tbsp oil 1 fat clove garlic, crushed 2 medium leeks, sliced into 5mm rings 2 medium carrots peeled and sliced into 5mm slices 1 turnip or swede, peeled and cut into 1 cm chunks 1 celery stalk, trimmed and chopped 2 medium potatoes peeled and cut into 1 cm chunks 1 small onion chopped 175g shredded savoy cabbage salt and freshly ground black pepper To garnish Chopped parsley Extra virgin olive oil Soak the beans in a bowl, covered with cold water. Leave overnight. Drain and reserve the soaking liquid. Add water to the soaking liquid to make 2.25 litres and place the gammon or boiling bacon into a large pan with the soaked beans, parsley, thyme and liquid. Bring to the boil for 10 minutes (spooning off any scum that appears) then cover and simmer over a low heat for 1+1/2 hours. When the meat is nearly ready, remove it from the pan onto a board. Drain the rest of the ingredients from the pan into a colander, set over a large bowl reserving the cooking liquid and beans but discarding the parsley stalks and thyme. Rinse the pan and add the second tablespoon of oil. Heat and stir in the garlic and all the prepared vegetables except the cabbage. Cover and cook the vegetables gently for about 15 minutes or until they are tender. Skin the gammon or boiling bacon, remove all the excess fat and chop the meat into smallish pieces. When the vegetables are ready, return the pieces of meat along with the beans to the saucepan. Add enough of the cooking liquid to give the whole dish a suitably soupy consistency and season with plenty of freshly ground black pepper. Bring the soup back to the boil then add the slices of sausage and the cabbage. Simmer for a further few minutes then serve with chargrilled French bread or warm sourdough.
1 large Holly ham shank Preheat the oven to 140 degrees celcius. Heat a little olive oil in a heavy frypan. Add the drained beans, diced onion and garlic and sweat these for about five minutes until soft but not browned. Add the tomatoes and tomato concentrate and boil furiously, stirring well until the tomato just begins to caramelise. Add the ham shank, salami or sausage, and bacon pieces and wine. Cover with water and add herbs. Bring to the boil, cover and cook in the preheated oven for about 3 hours, making sure the liquid does not boil, until the beans are soft but not breaking up, and the meat is falling from the bone. Take the shank from the dish, remove the meat from the skin and bone, (you can add the skin back if you wish) and add this back to the beans. Take out around a quarter of the beans and blend them with some of the liquid. Add this back to the rest and stir in gently but well along with some seasoning. Sprinkle the top with breadcrumbs and chopped parsley, and crisp the topping before serving straight from the dish. ___________________________________________________________________________
Here is a really quick, tasty pasta recipe for Sunday nights, and when you only have five minutes time to cook! 400g Holly bacon ___________________________________________________________________________ Smoked Chicken casserole with orange and mustard 1 Holly Smoked Chicken, cut into segments ________________________________________________________________________
Cooking Bacon rindless or middle bacon
Cooking Pork rack or Butterfly with a Lemon cream sauce
Raw Smoked Chickens Home-made Mayonnaise
Pork Roast With Crackling, Crackling!
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