Differences

This shows you the differences between two versions of the page.

Link to this comparison view

eat:meat:pork [2018/06/10 21:03] (current)
Line 1: Line 1:
 +====== Pork ======
 +
 +
 +
 +===== Ham (Ireland) =====
 +( 4 people)\\
 +\\
 +__Ham__\\
 +**2 kg Ham (back leg of pig)** \\
 +\\
 +Soak in water 12 hours, replace water repeatedly (to get rid of excess salt).\\
 +Boil 1.5 hours with 6 black peppercorns,​ 2 whole carrot, whole onion, wine glass of cider vinegar
 +6 cloves, 3 tablespoons of brown sugar.\\
 +Put in roasting tin, peal off rind (leaving fat behind). Cut crosses into the fat 2cm apart, stick clove into each diamond.\\
 +Honey glaze - 2 level tablespoons of mustard powder, 1 tablespoon of Irish whiskey, 4 tablespoons ​
 +of honey. Mix into a paste - pour over ham.\\
 +\\
 +Preheat oven to 220C (gas mark 7), cook for 15-20 minutes, careful not to dry it out.\\
 +\\
 +Uncured, raw ham... marinate  ​
 +
 +Peel the zest from the lemon with a vegetable peeler, avoiding the white pith. Put the zest, olive oil, rosemary, garlic, 1 Tbs. salt, and 1 tsp. pepper in a food processor and pulse to a coarse paste. Rub this mixture all over the ham. Cover the pan tightly with foil and refrigerate for 12 to 24 hours ((http://​www.finecooking.com/​recipe/​fresh-ham-with-rosemary-garlic-and-lemon))
 +In oven @175°C for 5hours for 5kg ham - covered with tin foil. Last half hour uncovered with glaze
 +
 +
 +__Stuffing__\\
 +(For 12lb turkey, same as for chicken except for sausage meat)\\
 +**4 Ozs of butter\\
 +2 onions\\
 +3 tablespoons of dried parsley\\
 +1 tablespoons of mixed herbs\\
 +(1 teaspoon of dried Thyme, optional)\\
 +8 Ozs of breadcrumbs\\
 +1 lb of sausage meat\\
 +2 eggs\\
 +(2 tablespoons of sherry)**
 +\\
 +Melt butter in a saucepan, add onions cook gently until soft, but before they brown.
 +Add herbs and breadcrumbs and stir in.
 +Add salt and pepper and allow to cool.
 +Put sausage meat in a bowl add the cooked mixture, beaten eggs and sherry and mix 
 +well until the stuffing becomes ?.\\
 +\\
 +\\
 +//Mai O'​Brien//​
 +
 +
 +===== Goose - 2011 =====
 +Cabbage - 2:00 - 3.00
 +
 +Ham - started at 1:40   + 1.5 hours --- 3:10 
 +
 +Goose 
 +2:05 - 2:15  @ 240°C
 +2:15 - 3:45  @ 190°C ​   (90mins -- 21mins /kg)
 +30 mins to stand at the end.
 +
 +===== Gravy =====
 +
 +Beef:
 +After cooking - pour off fat, leave the stock and juice.
 +Add half a beef stock cube, heaped teaspoon of bisto (gravy powder to thicken - or cornflower).
 +\\
 +\\
 +//Mai O'​Brien//​
 +
 +
 +===== Coriander Pork (Sri Lanka) =====
 +
 +Grind\\
 +**2 tsp brown mustard seeds\\
 +1/4 tsp whole peppercorns\\
 +3 tbsp whole coriander seeds\\
 +1 clove**\\
 +in a spice grinder.\\
 +\\
 +Blend\\
 +**1 onion\\
 +1cm piece of ginger\\
 +3 medium cloves garlic\\
 +30g fresh coriander\\
 +1 fresh chillies**\\
 +along with 5 tbsp of water until you have a smooth puree.\\
 +\\
 +Put\\ 
 +**1 stick cinnamon\\
 +2 cardamom pods\\
 +1 tsp dried curry leaves, crushed\\
 +(5cm fresh or frozen pandanus leaf)**\\
 +into a pan with hot vegetable oil, add\\ 
 +**450g stewing pork, cut into pieces**\\
 +after 5 seconds. When is meat is browned, add the spice mixture and after a minute add the mixture from the blender. After another minute, add\\
 +
 +**1/4 tsp turmeric\\
 +1 tsp fresh lemon juice\\
 +1 tsp salt**\\
 +and simmer for 60-80 minutes, until the meat is tender, stirring only once or twice.\\
 +Then add\\
 +**1 can coconut milk**\\
 +and heat through.\\
 +\\
 +
 +The Book of Jaffrey'​s,​ 1, 70.\\
 +
 +===== Savoury Pork =====
 +
 +**Sea salt\\
 +1 tbl spoon fresh Rosemary\\
 +1/2 tbl spoon fennel seeds\\
 +5 clove garlic\\
 +8 tbl spoon balsamic vinegar\\
 +4 bay leaves\\
 +2 tbl spoon Olive Oil**\\
 +
 +Cut slices into the pork and rub the salt and herbs into the meat. Marinate in all the ingredients.
  
Recent changes RSS feed Creative Commons License Donate Minima Template by Wikidesign Driven by DokuWiki