Delia's light hollandaise sauce

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Category: Recipes

Published on Saturday, 19 May 2012 19:06

Written by Super User

Hits: 4

Ingredients:
1 x 200ml tub Waitrose Creme Fraiche
1 teaspoon cornflour
2 large egg yolks
1 tablespoon wine vinegar
1 dessertspoon lemon juice
30 grams softened butter
Salt and pepper

Method:
spoon the crème fraîche into a small saucepan, then add the rest of the ingredients except the butter.
Whisk them all together with a mini whisk,
then over a medium heat, bring the whole lot up to simmering point, whisking continuously, until the sauce has thickened.
Now remove it from the heat, taste and add seasoning, more vinegar or lemon juice if you think it’s needed,
then whisk in the butter – and that’s it.


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Slow, slow, slow cooked pork

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Category: Recipes

Published on Sunday, 20 May 2012 13:50

Written by Adrian

Hits: 15

Takes about 6 hours from starting preparation to eating.

Ingredients
20 fresh sage leaves
3 fresh thyme sprigs, leaves only
3 fresh rosemary sprigs, leaves only
2 garlic cloves, coarsely chopped 
1 1/2 teaspoons medium-coarse sea salt
) 1 1/2 teaspoons coarsely ground black pepper
1 (3 3/4- to 4-pound) boneless pork shoulder (with skin, not tied)
2 tablespoons extra-virgin olive oil
1/2 cup dry white or red wine

Method:
Heat oven to Gas mark 7.
Finely chop sage, thyme, rosemary and garlic together.
Place mixture in a mortar; add salt, pepper and olive oil and grind together well.
With a sharp knife, score pork skin in a crosshatch diamond pattern, making 3mm deep cuts 10mm apart.
With a paring knife, make about 10 incisions (about 1/2 inch deep) all over the pork and stuff with about 1/3 of the herb mixture.
Tie pork into a compact roast with kitchen twine, brush oil over skin and rub all over with remaining herb mixture.
Set pork skin side up in a roasting pan.
Roast for 15 minutes .
Turn oven down to Gas Mark One and roast for 3 and a half hours.
Pour wine over pork and baste with wine and accumulated juices.
Continue roasting, basting every 15 minutes, until skin is well browned and the meat is spoon-tender, about 90 minutes more.
If needed turn the heat up to Gas Mark 7 for last 30 minutes to crisp the crackling.

Remove from oven and let meat rest 15 minutes before slicing and serving.

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Roast Pork Loin

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Category: Recipes

Published on Tuesday, 24 April 2012 21:50

Written by Super User

Hits: 27

Ingredients

oil 1.3kg pork loin, boned and rolled (ask your butcher to do this) sea salt 3 eating apples , cut into wedges 1 tbsp plain flour 400ml vegetable or chicken stock , fresh, cube or concentrate Method: Heat the oven to 240C/fan 220C/gas 9. Lightly oil a roasting tin and put it in the oven to get hot. Season the skin of the pork with sea salt, then put the joint in the hot tin and roast for 20 minutes. Reduce the heat to 190C/fan 170C/gas 5 and roast for a further 30 minutes per 500g. Increase the heat to 240C/fan 220C/gas 9 and cook for a final 10 minutes to get a really crisp and golden crackling. Take the pork from the tin and rest in a warm place before carving into slices. Meanwhile, drain the excess fat from the roasting tin onto a baking tray. Add the apples to the hot fat, turn to coat all over and roast for 10 minutes. Take out and keep warm. Put the roasting tin directly over a low heat, sprinkle in the flour and mix well. Then slowly add the stock, stirring well and letting it all bubble together until you have a gravy. Season and sieve into a jug. Serve the pork with the roasted apples and gravy. To get good, crunchy crackling You need to score the skin well with a very sharp knife or, better still, ask the butcher to do it for you. Per serving 637 kcalories, protein 60.6g, carbohydrate 11.9g, fat 38.9 g, saturated fat 14.9g, fibre 1.5g, salt 0.69 g