Temple’s Roast loin of pork with shallots and pears

Tonight I did a riff on the usual pork and apple ho hum. Roast loin of pork with shallots and pears. Coated a loin with olive oil by hand, S&P, studded it with cloves and hot roasted long enough to brown, about 30-40 minutes; down heat and added just enough water to deglaze the forming caramel. Basted and roasted for another hour. Added peeled shallots and basted again. Half hour before finishing, I peeled/sliced one of those beautiful red skinned pears, put the slices in a bowl with enough red wine (barbera to be precise) to coat generously and added pear slices and wine to the roasting pan. Took out pork when done and finished the pears and shallots until I had a lovely sauce but the pears were still fairly intact. Sliced pork thinly and served with sauce. We ended up almost licking the roasting pan. Pears add a whole nuther dimension to the finished item.

Scotch Eggs by Maureen Plotts Horvath

The picnics I remember were the one’s my mother put together for eating on the side of the road on our trips to the Transkei, South Africa back in the sixties. It was close to an 8 hour trip and we would stop around noon for cold chicken, “Perks” steak pies, pasta salad and Scotch eggs washed down with home made lemonade. The Scotch eggs were my favorite….

As many hard boiled eggs as there are people. Wrap each egg in home made sausage meat, then roll in breadcrumbs and fry in about 1/2 inch of vegetable or olive oil until golden brown all over and sausage meat cooked through. Drain on paper towels. Split in half to serve at room temperature, with salt & pepper and HP sauce for dipping.

 

Sino-Indian Sweet and Salty Pork Chops by Mary Leonardi-Cattolica Sansen

Sino-Indian Sweet and Salty Pork Chops by Mary Leonardi-Cattolica Sansen

for when you can’t decide if you want Indian or Chinese

adapted from At Home With Madhur Jaffrey

 


For the rub:
1/4 tsp. salt
1/2 Tbsp. whole coriander
2 tsp whole cumin
1 2″ cinnamon stick
1 tsp whole black peppercorns
1/2 tsp cayenne pepper (optional)

For the meat
2 lbs thin pork chops (I used braciole)
1 med. onion, chopped
1 tsp finely grated fresh ginger
3 Tbsp soy sauce
1 1/2 Tbsp sugar
4 Tbsp peanut or olive oil.
1 cup of water

Grind all of the ingredients for the rub, until fine. Sprinkle over both sides of the pork chops and refrigerate for 6 to 24 hours.

Rosalba’s Roast Pork with Herbs Lemon Zest and Mustard

Roast Pork with Herbs Lemon Zest and Mustard (sorry no photo – yet), but trust me, it is so delicious!

Loin of Pork (skin intact and no smaller than 2 kg if you want excellent crackling)
Oil
Salt
Warm water for topping up

For the stuffing:

English Mustard
Lemon Peel – chopped
Garlic – chopped
Bunch of mixed herbs: Thyme, Rosemary, Sage – chopped
Freshly ground salt and pepper

Score through the rind (I use a stanley knife) at even intervals
With a sharp knife separate about 2/3 of the rind from the meat, in order to create a pocket for the herb stuffing
Rub the newly exposed meat area with English Mustard
Mix together Lemon peel, garlic, herbs, salt and pepper and place under rind and over mustard
Tie rind over meat well to hold as much of the stuffing in place
Rub the whole joint with oil, and then with salt, especially over rind. This will produce a lovely crackling

Preheat oven to to 220 C / 425 F

Place Joint on a roasting rack in the centre of the oven

Pour some water on the tray (this helps to both keep the pork moist and people from being smoked out of the kitchen). Keep topping up every time it dries up (it will get very smoky if this isn’t done)

Cook the pork for 25 minutes x each 500 grams + 20 minutes at the end (I tend to skip the last 20 minutes in order to retain moisture…especially if I cook a very large joint, because it continues cooking when I let it rest in the warm oven)
After the initial 30 minutes turn temperature down to 180 C / 350 F. The initial high temperature helps kick off the crackling. The temps given are for a convection oven.

Once cooked, allow to cool down a little. I place it back in the oven with the door open. I personally love the stuffing, so once sliced, I spread the stuffing over the meat.

Enjoy!

Cinghiale in Dolce Forteby Judy Witts Francini

Wild boar stew, with prunes, and chocolate

So for this recipe, I used the wild boar, which I can buy right here at the market and marinated it, then broke out my clay pot from Colle Val’D’elsa and watched a good movie as the stew slow cooked. The house smelled fabulous, my hubby was happy and so was I. Thank you David!