Saturday, 23 June 2012

Roasted pork loin, roasted leeks and sweet potato.

This is the first recipe I have cooked from Nigella's first cook book, How to Eat. This cookbook is widely referred to "the book of the decade" by Nigel Slater, the Daily Mail and the Independent. I can not agree or disagree with this statement as I wasn't into cooking in the 90"s as I was only 11 when this book when came out.
Anyway, the big downfall of this book is there is no pictures, none whatsoever !!!! It is very difficult to know how the dishes should turn out as there is nothing to refer to. Anyway, that aside there are 300 recipes in this cook book with chapters ranging from meals for one and two, fast food, weekend lunch, dinner, low fat and feeding babies and small children. Nigella gives alternatives ingredients to the recipes and introduces the reader to her laid back style of writing.
I chose to make the roasted pork loin as I perceived this recipe as healthy, I'm unsure whether it was after I added the garlic butter, but nevertheless it was easy to prepare and the oven does the majority of the work. Here is how my roasted pork turned out:
This recipe is loosely based on Nigella's recipe for Loin pork with bay leaves, and lentils or cannellini beans.
Recipe.
6 tablespoon extra virgin olive oil
4 cloves garlic
6 peppercorns
6 dried or fresh bay leaves
2 1/2 kg loin of pork, boned, derinded and rolled
1 medium onion
16 more dried bay leaves
150 ml white wine.

In a small bowl mix the olive oil, garlic, salt, peppercorns and then put the pork on a large dish and rub the mixture all over the meat. Cover the dish to marinade for several hours or leave it out if about to cook.
Preheat the oven to gas mark 6/200 C. Finely slice a peeled medium onion and line the roasting tray with it. Strew about 10 bay leaves over the onion. Place the pork including it's marinade, on top and the bones all around, if they fit and if you've got them.
Roast in the oven for 1 3/4 hours, basting regularly.
Remove the pork, scraping burnt bits off, to a plate or carving board and let it sit.
On the hob at moderate heat, pour about 150ml wine and 150ml boiling water over the bones, bat, garlic and onion. Let it bubble up and reduce by a third and then remove the boned gingerly and strain the liquid contents into a sauce pan. Heat, taste and add liquid as you like to make a good, thin, not-quite gravy.
You can carve, put the slices on a big warmed plate, sprinkle with salt and pour over a little of the juice-gravy, then tent with foil.


Enjoy xxx
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Thursday, 14 June 2012

Sticky mango chicken.

I love hearty low fat food and am impressed with the BBC Good Food 101 book series, with the first purchase being Low Fat Feasts book. I now have their 101 Pasta and Noodles, Healthy Eats and More Low Fat Feasts. The recipe I share with you is from their More Low Fat Feasts. I pencilled this recipe as I love the combination of mustard and marmalade with chicken pieces. I didn't make the cous cous myself instead I used shop brought hot and spicy cous cous. The ingredients for this recipe are cheap and make a hearty supper.
Here is how my sticky mango chicken turned out:

If you don't want to buy this book (although for £3.69 from Amazon it's a bargain), here is the link for this recipe Recipe.



xxx
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Saturday, 9 June 2012

Jubilee celebrations

Although I am a few days late uploading my jubilee food pictures, I thought I must share them on my blog. The original plan for my jubilee celebration foods were simple traditional English favourites such as finger sandwiches, scones, mini pork pies and a union jack style cake. I got my wish of making a union jack style cake and finger sandwiches, but was requested to make lots of "proper food" which in my family means Jamaican food. I usually share recipes but as though the cake is from a Daily Mail link, and the other foods were my nan's creations, I thought I would, just for this once share pictures.
Here are some of the food from my jubilee party.

Recipe for cake Fiona Carin cake
Finger sandwiches. Idea from my Afternoon tea book.

Pimms. Recipe from Nigella Lawson's Forever Summer cookbook.

My nan's fried chicken.

Escovitch fish (My fave Jamaican dish).

Jamaican beef patties from Levi Roots Reggae Reggae cook book.

Fried plantins.
Jamaican colslew and macaroni.


xxx
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