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Archive for the ‘gravy’ Category

Slow Roast Crackling Pork



Once upon a time in our household I was the only person to like crackling.  Unfortunately; but maybe better for my waistline as I grow older, the whole family now loves it.  

Ingredients 
Good joint of pork 
salt
olive oil 
onions 
cooking apples 
water 



I cut the apples in half and the onion into quarters, this will depend on how many you are using.  Place in a roasting dish as a table.


Check how the skin is scored. I find I need to cut it to the ends and more thinly than the butcher has done.     

Then smooth the skin with olive oil and salt.  Place on top of your bed of apples.

Add the water to the base of the roasting tray.   It can cover the apples and onions but should not cover the pork. 


Put it in the oven for about 40 minutes (depending on the size) on high 240C/ gas 9. The skin should turn into wonderfully crisp crackling.   Keep the dish topped with water to stop the joint drying out and the apples and onions from burning.


Cover the roasting dish and turn the heat right down to about 150C/gas 2 and leave for about 3 1/2 hours.



You don’t need to carve the joint it just falls to pieces and melts in the mouth.   Take it out at least 30 minutes before carving to let it rest.   It gives you a chance to wack the heat right up again for those deliciously crispy roasties!



Serve with all the trimmings, roast potatoes, veg and cider gravy.   

Taking out the  apple and onions from the roasting dish and transferring them to a small bowl you now have your pre-made apple sauce.  The onions should have sweetened the apples but a touch of sugar could be added if still required.

 I use the roasting tray to make the gravy, scraping up all the little bits for added flavour.  Cider goes well instead of wine in this or use a little apple juice. 

Enjoy and let me how you adapt this

Tiggy

Find out what I am up to in my other blog  Tiggy Hayes



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Slow Roast Lamb



This is great if you are out for the day and want to come back to something tender and succulent.  There is a little bit of effort first thing but then leave to slowly cook and tenderise.   The vegetables also should be cooked and served with as much love.    A great meal to serve if you wish to impress someone.

Ingredients 
Lamb shoulder / leg  Hoggitt or Mutton are better than Spring lamb
Garlic – whole peeled cloves
Rosemary sprigs  lots
Anchovies  – these are the cocktail ones from the jar but plain not with herbs
Red Wine / Flour / oxo cube for the gravy


Don’t worry if you can’t stand anchovies these are in the lamb to add depth of flavour and you will not know or taste they are there.

It was when I was discussing this blog and mentioned in conversation my ingredients that both my mother and husband told me in horror that neither like anchovies.  They do however both adore my slow roast lamb.

Heat up the oven to a high heat while you dress the lamb.

Cut holes in the meat skin, then wrap 1 garlic clove and one small sprig of rosemary in an anchovy, place them in each of the holes.  This could do then with a sprinkling of good rock salt and ground pepper but these are optional.  Any spare rosemary can be lain on top of the joint.

Put into the preheated oven for 10 to 15 minutes then turn right down to 150° and leave to slow cook for several hours.   Prior to the meal, remove the meat from the oven, transfer to a carving dish and leave to stand.  Save the delicious juices for a gravy. 


If you have a second oven use it now otherwise bump up the heat again to at least  200° to cook the roasties.  Remember par-boiled and shaken in the colander will give them a crispy texture.

Add red wine – a good glug to the juices, mix a little veg water with flour and oxo cube then add to pan juices then reheat.

If like me you are using pampered chef stoneware that cannot go on the hob, stir well and put back in the oven.  Stir often and then serve up with your meat.  It helps clean the dish and leaves the gravy full of flavour.

Serve with all the trimmings including mint sauce, no carving required as the meat falls off the bone and melts in the mouth.


Do give this lamb a try and let me know which vegetables you prefer to serve and how you add taste to these as well.  I use my base flavours of garlic, rosemary and mint to bring the vegetables alive.

Enjoy

Tiggy 


you can also enjoy my writing blog at:  Dawn Chorus



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