Pot-Roasted Loin of Pork with Apple
You will need:
4lb Boned loin of pork (I used a 1lb joint with bones)
1/2 pint Dry Cider (I used Magners)
1/4 pint of Sour Cream (I used greek yoghurt)
1 1/2tsp of salt
For the Stuffing
1 oz Butter (local)
1 small onion (local) chopped
2 oz White bread crumbs (I used granary bread)
2 apples (I used 1) chopped
2 oz raisins
Finely grated rind of 1 orange (I used chopped orange rind)
Pinch of ground cloves
salt & pepper
1. Preheat the oven to 220°C (Gas mark 7). In a frying pan melt the butter and sauté the onions for 10 minutes then add the rest of the stuffing ingredients.
2. With the pork rind side down make a horizontal cut between the meat and the fat to make a pocket
3. Stuff the pocket with the stuffing. Roll joint up and tie with string. Score rind with sharp knife
4. Pour the cider and cream into a large casserole. Stir to combine then add the pork RIND SIDE DOWN. Cook in oven uncovered for 30 minutes.
5. Turn joint over so rind is facing upwards. Baste and sprinkle rind with salt. Cook for a further hour basting at 30 minutes.
6. Reduce heat to 180°C (Gas mark 4) and cook for a further 90 minutes.
7. Remove from oven and allow to rest for 20 minutes before carving.
I have several cook books from the 1970’s. Their garish photographs are usually enough to put any prospective cook off food for life. Was all food in the 70’s plastic coated and brightly coloured? I think Fanny Craddock’s influence did more damage to home cooking than Anthony Worral-Thompson. However I had a craving for sweet and doughy goodness. So—–
8oz Plain Flour
a knob of butter
15g of yeast
60ml tepid milk
1 egg (beaten)
Fat for deep frying
1. Rub flour salt sugar cinnamon and butter together.
2. Add yeast to milk. Stir well
3. Bind flour mix with yeasty milk and beaten egg
4. Beat into a smooth dough
5. Place dough in bowl, cover with cling film, allow to rise to double it’s size
6. Knead the dough well
7. Divide into 8 balls.
8. Either roll each ball into a sausage then make a loop to make ringed doughnuts or make an indentation with your thumb (if you have one) and fill indent with jam then pinch dough over indent to seal jam in.
9. Heat oil to approximately 180°C or so that a piece of bread turns brown within a minute.
10. Deep fry doughnuts until golden brown. I recommend doing them one at a time.
11. Roll doughnut in sugar and cinnamon.
13. Feel ill after eating all 8 in one sitting
14. Get fat.
15. Rinse and repeat
I discovered a rather pleasant cocktail at the weekend.
This weeks b3ta.com newsletter had an interesting link to a site detailing how to make your own Ginger Beer. I love ginger beer. I could drink it till I melted. (Probably down to all the Enid Blyton books I read as a kid). Anyway. As I no longer have the link I thought I would record the recipe here so that all may share in its loveliness (that is of course as long as you are not ginger intolerant).