RECIPES
PORK “n” MILK
This sounds an odd combination but works really well. Originaly we saw this as a long braise for a whole joint such as loin but can be done more simply and quicker with chops, thick steaks or diced pork.
You will need:
Pork chops or steaks or dice
butter and oil for frying
two cloves garlic peeled
1 onion finely chopped
1 pint milk
5 juniper berries
4 sprigs fresh sage
salt and pepper
Method:
Heat oil and butter in a casserole large enough to hold the meat and brown the chops. Remove and then soften onions and garlic. Return chops. Add remaining ingredients ( you may not need all the milk ) Bring to boil then cover and reduce to a simmer until cooked which may be as little as half an hour depending in the thickness of your meat but could easily take an hour or more for thick chops. The receipe we saw said to seive the cooking liquor and generally faff about. We reckon serve with mash or new potatoes, something green and spoon the sauce over. It looks unconventional but tastes fantastic. And what ever you do do not miss out the juniper and sage.
CLASSIC BAKED HAM
You will need:
1.8kg Blue Pig Gammon joint
Large Pan
Cloves
Demerara sugar
Put the gammon in the large pan and cover with cold water and leave to soak overnight then discard the water. Add fresh water and bring to the boil and then allow to gently simmer for 40 minutes. Remove and wrap in foil and put in the oven for another 40 minutes at gas Mark 4 or 180C. With 30 minutes to go remove foil and the rind. Then score the fat in diamond shapes, stud with cloves, sprinkle with sugar and press into the fat. Return to the oven and cook till golden and crispy. Serve hot or cold. If you have a different weight of gammon calculate the cooking time as 20 minutes per 450g plus 20 minutes.
Variations on a theme:
put aromatics of your choice in the simmering water eg: carrots, onions, celery, bay leaves, pepper corns, sweet spices in fact almost anything you have to hand.
Add mustard to the sugar to get a sweet sour effect.
Bread sauce, sage and onion stuffing.
You can omit the baking part of the process and continue to simmer in the pan and then you have boiled ham. Fantastic in sandwiches with chutneys, salad or left over apple sauce.
CLASSIC ROAST PORK
You will need:
1.6kg Loin of Blue Pig Pork
Butter or olive oil for brushing
Salt
Preheat the oven to gas Mark 4 or 180C
Make sure the skin is scored all over - its quite difficult to over do this.
Rub the skin with butter or brush with the oil.
Sprinkle with salt generously - it will take more than you think and helps the skin to get really crispy.
Roast for 2 hours.
After the cooking time transfer the meat to a plate and keep warm and allow to rest while you make the gravy. Pour off the fat from the roasting tin. Be sure to save the fat for roasting potatoes another time. Then return the tin to the hob and add any liquid of your choice. Good ones are stock, wine, or mothers favourite - water from the veggies. Stir to catch all the sticky bits from the pan bottom and bring to the boil. Some chefs would tell you to strain the gravy at this point but we like the sticky bits! Chefs would also maybe thicken the gravy with a roux but we find a little slaked cornflour does the job very well. You might just miss out on the Michelin star but it will be good eating.
Good additions:
Herbs in with the roast - Rosemary is good, apple suace, sage and onion stuffing.
CASSULET (or Sausage and bean casserole)
You will need:
450g Blue Pig Toulouse Sausage
100g Blue Pig Pancetta
Tin tomatoes
tin of canellini beans or simaliar drained
an onion
a couple of carrots
ditto celery
herbs of your choice
Heat a casserole and add some olive oil. Chop finely your onions, carrots and celery and chuck them in the pot. Roughly chop or snip the pancetta and add to the vegetables. Fry with out burning till soft then add the rest of the ingredients and then pour over some stock or water. Season, cover and allow to simmer gently for a couple of hours. Serve with crusty bread. This is even better if made the day before and reheated.
This is a really relaxed type of stew so you can ring the changes depending what vegetables are in season or to your taste. Or you can change the type of beans, add extra garlic, use smoked bacon instead of pancetta. But what ever you do do not try to make it low fat as the bacon, sausage and beans work together. You could also add more stock and some pasta which will thicken it up if left for a while.
And its always a hit with kids - even fussy teenagers!