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Roast Pork Dinner

Roast Pork DinnerLet's dispel a few myths. The idea with beef is that the meat is best the further away from the horns as you can afford it. Shoulder of lamb is a great cut but hideously expensive and needs cooking for hours on a low heat. Pork shoulder was traditionally the cut of choice for making sausages, I've personally run thousands of kilos through a commercial mincer!
 
All that said. If you've not a great deal of money and it's on offer – why not? This joint cost us the frightening sum of £2.14 and in addition to last nights feast we'll be making a stir-fry from the remaining half for tonight. Shoulder pork is also the joint used for Pulled Pork which is effectively well over cooked meat shredded with BBQ sauce added to mask the lack of 'meat' flavour.
 
If it's been frozen (As ours was) Don't expect crackling. The ice created during home freezing breaks the fat / protein boundary structures. Commercially blast frozen joints might work better for crackling but there's nothing like a fresh cut. If you happen to have a Buster equivalent the slightly leathery rind is a free alternative you dog chews and certainly better appreciated!
 
Roasting:-
 
Ingredients:-
 
Pork shoulder
Oil
Salt & Pepper
Oh and an oven!
 
Method:-
 
Heat the oven to 220C
Rub the meat all over with Oil, Salt & Pepper
Place in the oven for 20 minutes
Lower the heat to 200c for a further 30 minutes
Lower the heat to 180c and cook until the meat runs clear. The longer you leave the better. Add a little stock to keep your joint moist if you are cooking for hours.
 
We served ours with veg, Yorkshire Pudding and home made gravy.
 
Enjoy! 

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Dong Po Rou

I’m really not sure where Sue is getting these recipes from, or if she’s just making up silly names for them now!!! Let’s call it “Slow Asian style braised Belly Pork” ey?!!!

Ingredients:-

Belly Pork
Spring Onions, cut lengthwaysWe served ours over plain Rice Noodles and garnished with a few sliced Spring Onions. To say there are so few ingredients this really packed a punch, flavour wise. The Spring Onions effectively caramelize in the braising juices.
Ginger Sliced
Soy Sauce
Rock Sugar
Shaoxing Wine

Method:-

(1) Rinse the Belly Pork and blanch in Water for a couple of minutes.
(2) Drain and cut into quarters.
(3) In a pan place a good layer of Spring Onions on the bottom, add the ginger and then place the Belly Pork on top skin side down.
(4) Pour over the Shaoxing Wine (Rice Wine), Soy Sauce and sprinkle the Rock Sugar over the top.
(5) Cover the pan and bring to the boil over a medium heat.
(6) Reduce the heat and simmer for 90 minutes.
(7) Turn the Pork so it is skin side up and continue to simmer for a further 90 minutes.
(8) When ready to serve, spoon the liquid over the Belly Pork.

We served ours over plain Rice Noodles and garnished with a few sliced Spring Onions. To say there are so few ingredients this really packed a punch, flavour wise. The Spring Onions effectively caramelize in the braising juices.

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Miso Caramel Chicken Thighs

Another on for our “100 Asian recipes” gig. This certainly isn’t one you’d find in a UK takeaway. But for a very limited ingredients list this really was good.

Ingredients:-

2 Tbsp of Vegetable Oil
2 Tbsp of Water
2 Tbsp of White Miso
4 Chicken Thighs
4 Tbsp of Brown Sugar
30g of Butter or Margarine
½ a Lime, Juiced
1 Tbsp of Sesame Seeds
Garlic Salt
Onion Salt
Salt & Pepper

Method:-

(1) Mix the Oil with 1 Tbsp of Miso paste and add the Chicken to coat.
(2) Season with Salt & Petter and place on a baking tray.
(3) Place in a pre-heated oven at 180c for 45 minutes.
(4) Add the Sugar to a pan with 2 Tbsp of Water and dissolve gently.
(5) Turn up the heat and boil until it forms an amber Caramel.
(6) Remove the Caramel from the heat.
(7) Gently stir in the remaining Miso and add the Butter / Margarine and Lime juice. And stir aside.
(8) Pour the Caramel over the Chicken and sprinkle with Sesame Seeds.
(9) Cook for a further 5 to 10 minutes.

We served ours with a little stir-fry and some Prawn Crackers. We really enjoyed this as we tend not to have a lot of sweet flavours in our dishes, it was a really nice change.

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Southern style Battered Chicken Wraps

This sliced Chicken breast was the princely sum of £1.49 for 500g in my favourite discount fridge. But not all things are what they appear. It was very thinly sliced and a bit raggedy looking really. Not a problem - batter it!

We did have a few Gluten free Breadcrumbs in the fridge but not quite enough, so improvisation was required…..

Batter ingredients:-

2 Eggs, whisked
Breakcrumbs (Gluten free for us)
2 bags of Crisps, bashed about to within seconds of their lives! (Flavour of your choice)
Plain Flour (Gluten free for us)
Garlic Salt
Onion Salt
Turmeric (For colour)
Cornflour, for dredging

Method:-

(1) Mix the batter ingredients.
(2) Cut the Chicken into suitable sized pieces.
(3) Dredge in the Cornflour.
(4) Coat in the batter mix.
(5) Fry in small batches and drain on kitchen paper.

We used a little salad in the wraps and Mayonnaise. Served with the remaining salad, home made Coleslaw and hand cut chips this was actually quite a filling and quick meal.

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Fish Friday -1, sea bass and razor clams

(OK we actually had this on Thursday, but if you don’t tell anybody we should be fine!)

The foundations of this dish were yellow sticker Sea Bass fillets at £1 each and a yellow sticker tub of sliced sweet Chorizo at £0.20. Great ingredients which in the case of the Sea Bass would generally be beyond ‘Budget’ on their own, deserved a great recipes. We still broke budget by a pound or so, but we’re no going to beat ourselves up about that. A lot of dishes we’ve created recently have been under budget and fed us for two days…..

I wonder how much we would have paid in a fish restaurant for the following:-

Razor Clams with Chorizo, Garlic and Shallots, dressed with fresh home grown Pea micro greens.
Seared Sea Bass in Caper and Lemon Butter sauce, dressed with home grown Parsley.
Mini Hassleback Potatoes dressed with Garlic Butter
Accompanied by Garden Peas

Yes, yes we went a bit restauranty. Sorry, not sorry!

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Chicken of The Woods recipe

As might be clear to some, I’m quite into Mushroom foraging! At the weekend I was out working in central York and happened across a clump of Laetiporus sulphureus (Commonly known as Chicken of The Woods or simply COTW) on an ornamental Plum tree. It took me a few days to gain access as it was behind a tall metal railed fence in the grounds of The Merchant Adventures Hall. But I bagged a decent portion the other day, so we went sort of ‘Buffet style’ last night.

We used the same batter for the Tokneneng (Battered Eggs) and the Chicken of The Woods.

Batter ingredients:-

2 Eggs, whisked
Cornflour
Plain Flour (Gluten free for us)
Turmeric
Hot Chilli Powder
Garlic Salt
Onion Salt
Baking powder
Soda Water

Method:-

(1) Cut the COTW into rough nuggets, scraping off an debris on the upper surface.
(2) Mix Butter Milk, Garlic Salt and the juice of a Lemon and soak the nuggets overnight.
(3) Mix the batter and allow to rest for 10 minutes.
(4) Dredge the nuggets in Cornflour and then dunk in the batter mix.
(5) Fry and drain in small batches.

We served them with a dressed salad, Bacon and Tomato Pin Wheels, micro Pizzas and some DIY dips. Effectively clearing a few stray bit & bots out of the fridge!

 

  1. Sparassis Crispa stir-fry
  2. Clams & Prawns in (DIY) Black Bean Sauce
  3. Black Bean Sauce
  4. Pizza Burger

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