Recipes - Pork
[Click to go back]
Roast leg of pork
With sage and stuffing
Preparation Time: About 10 mins
Cooking Time: See recipe details
Serves: 4-6
Ingredients
Lean pork boned and rolled leg joint
2 Large sprigs fresh sage, roughly chopped
15ml (1tbsp) Oil
450g (1lb )Premium pork and apple sausages, slit skins and remove meat
Salt
Olive oil
4 Medium onions
Sage leaves
5ml (1tsp) Butter
Method:
Preheat oven to Gas 4-5, 180oC, 350oF.
Weigh the joint and calculate the cooking time - 30 mins per 450g/½kg (1lb) plus 30 mins (medium).
Dry the rind and score deeply using a sharp knife. Brush with oil and sprinkle with salt. Place on a rack in a roasting tin and open roast in a preheated oven for the calculated time (no basting or covering or you will have soft ‘crackling’).
Cut the onions in half horizontally (stalk at top) and using a spoon scoop out some of the layers leaving 2-3 in the shell. Roughly chop the removed onion.
In a pan heat butter and lightly fry onion. Remove from heat and allow to cool slightly. Add the sage and sausage meat and combine together.
Take a handful of mixture and stuff into onion shells. Prop up around the joint, drizzle with a little olive oil and cook for 40-50 minutes until onion soft and fully golden.
[Click to go back]
With sage and stuffing
Preparation Time: About 10 mins
Cooking Time: See recipe details
Serves: 4-6
Ingredients
Lean pork boned and rolled leg joint
2 Large sprigs fresh sage, roughly chopped
15ml (1tbsp) Oil
450g (1lb )Premium pork and apple sausages, slit skins and remove meat
Salt
Olive oil
4 Medium onions
Sage leaves
5ml (1tsp) Butter
Method:
Preheat oven to Gas 4-5, 180oC, 350oF.
Weigh the joint and calculate the cooking time - 30 mins per 450g/½kg (1lb) plus 30 mins (medium).
Dry the rind and score deeply using a sharp knife. Brush with oil and sprinkle with salt. Place on a rack in a roasting tin and open roast in a preheated oven for the calculated time (no basting or covering or you will have soft ‘crackling’).
Cut the onions in half horizontally (stalk at top) and using a spoon scoop out some of the layers leaving 2-3 in the shell. Roughly chop the removed onion.
In a pan heat butter and lightly fry onion. Remove from heat and allow to cool slightly. Add the sage and sausage meat and combine together.
Take a handful of mixture and stuff into onion shells. Prop up around the joint, drizzle with a little olive oil and cook for 40-50 minutes until onion soft and fully golden.
Alfresco Beef Kebabs
Preparation Time: 10 minutes plus marinating
Cooking Time: Based on a 2cm/¾inch thick steak): Rare: 2½ minu
Serves: 6
Ingredients
- 675g/1½lb lean sirloin, rump or topside steaks, cut into 2.5cm/1 inch cubes
- 1 garlic clove, peeled and finely chopped
- 100ml/4floz Greek yoghurt
- Grated zest of 1 lemon
- 10ml/2tsp ground turmeric
- 10-12 small cherry tomatoes
- 5ml/1tsp English mustard powder or cayenne pepper
- Freshly chopped chives, to garnish
- Salt and freshly milled black pepper