Roast Leg of Pork with Apple Sauce
- For the Pork:
- 2.5–3 kg leg of pork
- 2–3 tablespoons olive oil
- 2 teaspoons salt
- 2 fresh rosemary sprigs, broken into small pieces
- For the Potatoes:
- 8 medium potatoes, peeled and halved or quartered, depending on size, scored deeply all over with a fork
- 1 teaspoon salt
- 175 g lard
- For the Apple Sauce:
- 3 small cooking apples, peeled, cored and sliced
- 1 tablespoon water
- 1/4 teaspoon ground allspice
- 2 teaspoons soft brown sugar
- 4 dessert apples
- 2 tablespoons lemon juice
- 90 g butter
- 2 tablespoons chopped fresh sage
- For the Gravy:
- 2 tablespoons plain flour
- 2 cups chicken stock (recipes on this website)
- 1 tablespoon redcurrant jelly
- 2 tablespoons dry sherry
- Fresh sage sprigs, to garnish
Prep: 30 minutes | Cook: 3 hours
Preheat the oven to 200°C. Weigh the pork and calculate the cooking time, allowing 25 minutes per 500 g plus 25 minutes.
Wipe the meat with paper towels. Using a very sharp knife, make diagonal scores in the skin across or vertically down 5–10 mm apart and about 3 mm deep.
Put the meat in a roasting pan and, to encourage the skin to ‘crackle’, rub it all over with the olive oil, then rub in the salt and scatter with rosemary.
Roast the pork in the centre of the oven for 30 minutes to start the skin crisping, then reduce the oven temperature to 180°C. Cook, basting every 30 minutes with the fat from the bottom of the pan, until the meat is well done.
About 1 hour before the pork is due to come out of the oven, put the potatoes into a large saucepan, cover with cold water, add the salt and bring to the boil.
Drain well, return to the pan and shake over high heat for 1–2 minutes until they are dry.
Heat the lard in a roasting pan on the shelf above the pork until it sizzles.
Add the potatoes, baste well and roast for 1 1/4 hours, until crisp and golden.
When the pork is cooked, remove it from the oven and leave it to rest in a warm place. Increase the oven temperature to 220°C and let the potatoes finish cooking.
About 30 minutes before the end of the pork’s calculated cooking time, put the cooking apples into a small saucepan with the water, allspice and sugar.
Cover and cook gently until soft and pulpy.
Remove from the heat and mash with a fork.
Peel and core the dessert apples, cut in half horizontally and brush each half all over with the lemon juice.
Melt the butter in a large frying pan, add the sage, then place the apple halves in the pan, cut sides up.
Top each half with the apple sauce and baste well with the sage butter. Cover the pan and cook gently, basting occasionally, for 10 minutes, or until the apples are just softened. Remove from the heat and keep warm.
At the end of the calculated cooking time, pierce the pork with a skewer at the thickest part.
The juices should run clear with no trace of pink. (If necessary, continue roasting until done.)
Lift the cooked pork from the roasting pan onto a large, heated serving plate, cover loosely with foil and allow to stand while making the gravy.
Skim off all but 2 tablespoons of the fat from the roasting pan, then stir the flour into the fat and juices remaining in the pan.
Cook over medium heat until well browned but not burned.
Gradually add the chicken stock and bring to the boil, stirring continuously and scraping any browned residue off the bottom of the pan.
Strain the gravy through a fine sieve into a saucepan, then blend in the redcurrant jelly and dry sherry, simmer for 5 minutes and season to taste.
Arrange the apple halves around the pork, garnish with the sprigs of sage and serve with the roast potatoes and gravy.
Buttered cabbage or green peas make a good accompaniment for this dish.
Barbecued Butterflied Leg of Lamb Korean-Inspired
- 160ml hoisin sauce
- 90ml rice vinegar
- 6 spring onions, thinly sliced
- 4 tablespoons soy sauce
- 4 tablespoons crushed garlic
- 2 tablespoons honey
- 1/2 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon freshly ground black pepper
- 2.5kg boneless butterflied leg of lamb
Prep: 10 minutes | Cook: 30 minutes | Extra time: 8 hours, marinating
In a large resealable plastic bag, mix hoisin sauce, rice vinegar, spring onions, soy sauce, garlic, honey, sesame oil, sesame seeds, white pepper and black pepper. Place lamb in bag, seal, and turn to coat. Refrigerate for 8 hours, or overnight.
Preheat your barbecue for high heat.
Oil the cooking grate. Place lamb on the grate and discard marinade. Cook 15 minutes on each side, to a minimum internal temperature of 63 C, or to desired doneness.
Transfer meat to a serving platter, and allow it to rest for 15 minutes before slicing and serving.
Bircher Pancakes With Caramelised Apple
1 cup plain flour
1 tablespoon baking powder
1 cup traditional rolled oats
2 tablespoons brown sugar
2 eggs, lightly beaten
2 teaspoons vanilla extract
60g butter, melted, cooled
Extra melted butter, for cooking
Plain Greek-style yoghurt, to serve
4 granny smith apples, peeled, cored, cut into thick wedges
1/2 cup brown sugar
1/2 cup pecans
Step 1. Sift flour and baking powder into a bowl. Stir in oats and sugar. Make a well in centre. Whisk milk, egg and vanilla together in a jug. Add to well. Stir until just combined. Stand for 30 minutes. Drizzle with melted butter. Stir to combine.
Step 2. Heat a large non-stick frying pan over medium heat. Brush pan with extra melted butter. Spoon 1/4 cup mixture into pan, spreading with back of spoon to form a 12cm round pancake. Repeat to make another pancake. Cook for 2 to 3 minutes or until bubbles appear on surface. Turn and cook for 2 to 3 minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining mixture, brushing pan with butter between batches.
Step 3. Make Caramelised apple: Melt butter in a frying pan over medium-high heat. Add apple. Cook, turning, for 3 to 4 minutes or until golden. Add sugar and 2 tablespoons cold water. Cook, stirring, for 2 to 3 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 6 to 8 minutes or until slightly thickened. Add pecans. Stir to combine.
Step 4. Divide pancakes between plates. Top with yoghurt and apple mixture.
Scandinavian Pork Meatballs
Scandinavian Pork Meatballs with Sour Cream and Dill
You can substitute minced lamb or beef with the pork if desired.
- 2 medium onions, finely chopped
- 500 g pork mince
- 1 egg
- ½ teaspoon salt & freshly ground black pepper
- 3 tablespoons chopped fresh dill
- 1 tablespoons oil
- 250 g tub sour cream
- ½ teaspoon Worcestershire sauce
- 1 tablespoon grainy mustard
Mix onion, pork, egg, salt & pepper and 2 tablespoons of the dill. Reserve the rest remaining dill to garnish. I find disposable gloves the best for this job – shape into 12 – 15 meatballs.
Heat oil in a non-stick fry pan and fry meatballs until golden brown – about 10 – 12 minutes. Drain on paper towels. Tip out any excess fat from the pan then add sour cream, Worcestershire sauce and mustard to pan. Stir to mix well. Serve the sauce over the meatballs with noodles or mashed potato. Sprinkle with dill to garnish.
Sweetcorn And Zucchini Fritters
- 1 x 310 g can cream style sweetcorn
- 2-3 Zucchinis grated (approximately 1 cup)
- 3/4 cup self raising flour
- 1/4 cup milk
- 2 eggs – separated
- salt and freshly ground black pepper
- 1 teaspoon sweet chilli sauce
- 50 g butter and 3 tablespoons oil, to cook
In a bowl mix the cream style corn, grated zucchini, self raising flour, milk, egg yolks, salt, freshly ground black pepper and sweet chilli sauce. In a separate small bowl beat the egg whites until stiff. Fold egg whites into the mixture. Melt 50 g butter and 3 tablespoons oil in a non stick pan and cook spoonfuls of the mixture over a medium heat for about 3 minutes. Drain on paper towels.
Special Instructions: Serve with crisp bacon or sausages and a green salad, or simply with a dollop of sour cream and sweet chilli sauce.
Banana chocolate cake
This is easy to make and use up your over ripe bananas
Ingredients (serves 8)
* 1 1/2 cups wholemeal self-raising flour
* 3/4 cup self-raising flour
* 2/3 cup cocoa powder
* 1/2 teaspoon bicarbonate of soda
* 1 cup caster sugar
* 2 eggs, lightly beaten
* 2 large, over-ripe bananas, mashed
* 3/4 cup milk
* 1/2 cup vegetable oil
* 1 1/2 cups icing sugar mixture
* 1 tablespoon cocoa powder
* 2 to 3 tablespoons milk, warmed
1. Preheat oven to 180°C. Lightly grease an 8-cup capacity, 24cm fluted ring tin.
Sift flours, cocoa and bicarbonate of soda into a bowl.
Add husks from sieve.
Add sugar. Stir to combine. Make a well in the centre.
2. Combine eggs, banana, buttermilk and oil in a jug. Pour into well. Stir to combine.
3. Spoon cake mixture into prepared tin. Smooth surface.
Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean.
Stand cake for 5 minutes in tin. Turn out onto a wire rack to cool.
4. Make icing: Sift icing sugar and cocoa into a bowl. Add milk. Using a wooden spoon, mix until smooth. Pour icing over cooled cake.
Using a flat-bladed knife, spread over top.
Allow icing to run down sides. Stand for 20 minutes or until icing sets.
1 cup flour
1/2 teaspoon salt
1 cup milk
2 Tbsp melted butter
2 eggs, beaten*
2-4 Tbsp of roast drippings
* If you double the recipe, add an extra egg to the batter.
Sift together the flour and salt in a large bowl.
Form a well in the center.
Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream.
Let sit for an hour.
Heat oven to 450°F.
Add roast drippings to a 9×12-inch pyrex or ceramic casserole dish, coating the bottom of the dish.
Heat the dish in the oven for 10 minutes.
For a popover version you can use a popover pan or a muffin pan, putting at least a teaspoon of drippings in the bottom of each well, and place in oven for just a couple minutes.
Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the pan is hot.
Cook for 15 minutes at 450°F, then reduce the heat to 350°F and cook for 15 to 20 more minutes, until puffy and golden brown.
Cut into squares to serve.
Tuscan Lemon Deviled Eggs
Tuscan lemon deviled eggs are the perfect way to dress up a classic deviled egg and make it worthy of any cocktail party. This unique recipe uses olive oil instead of mayonnaise for a lighter appetizer that is packed with delicious flavor.
- 6 hard-cooked eggs, peeled
- 1/4 teaspoon grated lemon rind
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Freshly ground pepper
- Dash of cayenne pepper
- 18 capers, drained
- 18 fish eggs (Salmon roe caviar)
- Cut eggs lengthwise into halves. Lift out the yolks, and mash them with a fork until smooth.
- Blend in lemon rind, olive oil, lemon juice, salt and pepper to taste, and Tabasco.
- Fill eggs with the mixture and top each with either 3 capers or 3 fish eggs.
- Cover with a plate and chill before serving.
Recipe source….. recipelion.com
looks Like Dog Food – Tastes Delicious
1 1/2 pounds ground beef (I used 80/20)
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)
Before I got ready to make this casserole, I let the Crispy Crowns sit on the counter to defrost for an hour or so. The original recipe used still frozen tater tots, but I felt they wouldn’t cook as well if they were still frozen solid.
In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.
In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.
Grease a 9×13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 – 30 minutes, or until golden brown and crunchy.
*Note – The second time I made this I prepared it the night before and stuck it in the fridge overnight. I took it out about an hour before I wanted to bake it, just so it could come to room temperature a bit. I think it was even better than the first one!