Pork Loin with Cheese, Port and Honey Glaze

Ingredients

1 kg pork loin rack
sea salt flakes
12 sprigs oregano
2 large sweet potatoes (kumara), peeled and quartered
150g stilton cheese, thickly sliced

Port and Honey Glaze

1 cup port
1/4 cup beef stock
2 tablespoons honey

Method

  1. Preheat oven to 220°C (425°F).
  2. Score the skin of the pork at 1 cm intervals using a sharp knife.
  3. Rub the skin with salt and place in a baking dish on top of the oregano.
  4. Roast for 20 minutes, reduce the heat to 180°C (350°F).
  5. Add the sweet potato to the pan and cook for a further 30 minutes or until pork is cooked to your liking.
  6. To make the port and honey glaze, place the port, stock and honey in a saucepan over medium heat. Allow mixture to simmer for 12-15 minutes or until glaze is reduced and syrupy.
  7. To serve, slice the pork and place on serving plates with the sweet potato. Top the pork with the stilton and spoon over the port and honey glaze.

Makes 4 servings.

Source: Fast, Fresh, Simple

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Roasted Lamb with Broad Bean Sauce

Ingredients

1 cup cooked fresh broad (lima) beans
2 cloves garlic
1/2 cup grated parmesan cheese
about 1/2 cup olive oil
rosemary sprig
4 fresh sage leaves
1 leg of lamb, about 1 kg
salt and pepper

Method

  1. Preheat the oven to 375°F/190°C.
  2. Pound the beans to a smooth paste with 1 clove of garlic, cheese and half the oil.
  3. Put the other clove of garlic, rosemary, sage and remaining oil into an ovenproof casserole. Cook gently on top of the stove for 5 minutes.
  4. Add the lamb and brown on all sides. Season with salt and pepper, then roast for 1-1/2 hours, turning and basting the meat occasionally.
  5. When the meat is done, transfer to a serving dish and keep warm.
  6. Put the bean puree into the juices in the casserole, stir and heat through. Pour into a sauce boat and serve with the lamb.

Makes 4 servings.

Source: The Complete Italian Cookbook

Roasted Stuffed Lamb

Ingredients

1 (4-1/2 1b) boneless leg or shoulder of lamb (not tied)
2 tbsp butter, softened
1-2 tbsp plain flour
1/2 cup white wine
1 cup chicken or beef stock
salt and freshly ground black pepper
watercress, to garnish
sauteed potatoes, to serve

Stuffing

5 tbsp butter
1 small onion finely chopped
1 garlic clove, finely chopped
1/3 cup long grain rice
2/3 cup chicken stock
1/2 tsp dried thyme
4 lamb’s kidneys, halved and cored
10 oz young spinach leaves, well washed
salt and freshly ground black pepper

Method

  1. To make the stuffing, melt 2 tbsp of the butter in a saucepan over a medium heat. Add the onion and cook for 2-3 minutes until just softened, then add the garlic and rice and cook for about 1-2 minutes until the rice appears translucent, stirring constantly.
  2. Add the stock, salt and pepper and thyme and bring to the boil, stirring occasionally, then reduce the heat to low and cook for about 18 minutes, covered, until the rice is tender and the liquid is absorbed.
  3. Tip the rice into a bowl and fluff with a fork.
  4. In a small frying pan, melt about 2 tbsp of the remaining butter over a medium-high heat. Add the kidneys and cook for about 2-3 minutes, turning once, until lightly browned, but still pink inside, then transfer to a board and leave to cool.
  5. Cut the kidneys into pieces and add to the rice, season with salt and pepper and toss to combine.
  6. In a frying pan, heat the remaining butter over a medium heat until foaming. Add the spinach leaves and cook for 1-2 minutes until wilted, drain off excess liquid, then transfer the leaves to a plate and leave to cool.
  7. Preheat the oven to 190°C/375°F.
  8. Lay the meat skin-side down on a work surface and season with salt and pepper.
  9. Spread the spinach leaves in an even layer over the surface then spread the stuffing in an even layer over the spinach.
  10. Roll up the meat like a Swiss roll and use a skewer to close the seam.
  11. Tie the meat at 1-inch intervals to hold its shape, then place in a roasting tin, spread with the softened butter and season with salt and pepper. Roast for 1-1/2 to 2 hours until the juices run slightly pink when pierced with a skewer, or until a meat thermometer inserted into the thickest part of the meat registers 57-60°C/135-140°F (for medium-rare to medium).
  12. Transfer the meat to a carving board, cover loosely with foil and leave to rest for about 20 minutes.
  13. Skim off as much fat from the roasting tin as possible, then place the tin over a medium-high heat and bring to the boil.
  14. Sprinkle over the flour and cook for 2-3 minutes until browned, stirring and scraping the base of the tin. Whisk in the wine and stock and bring to the boil, then cook for 4-5 minutes until the sauce thickens. Season and strain into a gravy boat.
  15. Carve the meat into slices, garnish with watercress and serve with the gravy and potatoes.

Makes 6 to 8 servings.

Source: Taste of France

Tiger-skin Chicken

Ingredients

1 whole free-range chicken (about 1.8 kg)
1 tbsp curry powder
1 tsp turmeric
1/2 tsp chili powder (optional)
75 g butter, melted
1 lemon, cut into eighths
1 red onion, peeled and cut into eighths
2 tbsp yogurt
1 tsp honey

Method

  1. Heat the oven to 180°C (fan-forced).
  2. With kitchen scissors or a heavy knife, cut the backbone out of the chicken and press down on the breast to flatten it.
  3. Mix together the curry powder, turmeric, chili powder (if using) and melted butter and let stand for 10 minutes.
  4. Melt the butter again if necessary and brush all over the chicken.
  5. Place the lemon and red onion in a pile on a roasting tray and place the chicken on top. Roast for 45 minutes, basting occasionally with any pan juices.
  6. Remove the chicken from the oven and switch the oven to the overhead grill setting, set to maximum heat.
  7. Mix together the yogurt and honey and drizzle over the skin of the chicken. A squeeze bottle is perfect for this.
  8. Return the chicken to the oven and grill for 10 minutes, or until the yogurt and honey mix is dark and caramelized.
  9. Rest for 20 minutes in a warm, draft-free place before serving.

Makes 4 servings.

Source: Adam’s Big Pot

Mediterranean-style Chicken with Lemons and Herbs

Ingredients

1 cleaned chicken, about 48 oz
4 cloves garlic
1 tsp coarse sea salt
1-1/2 oz softened butter
1 red chili
1 tbsp olive oil

Sauce

3 tbsp lemon juice
3/4 cups orange juice
6 tbsp olive oil
2 tbsp lemon liqueur, e.g. Limoncello
1 tbsp finely chopped parsley
zest of 1 lemon

Method

  1. Cut the chicken into 12 pieces.
  2. Peel and finely dice the garlic. Halve the chili, remove the stalk, seeds and inner membranes and finely chop the flesh.
  3. Mix the garlic, salt, butter and chili in a bowl. Rub the chicken pieces on all sides with the mixture.
  4. Heat the olive oil in a flameproof roasting dish and quickly saute the chicken pieces.
  5. Put into a preheated oven 375°F (190°C) and roast for about 40-45 minutes, basting frequently with the roasting juices.
  6. Put the sauce ingredients into a large, deep bowl and mix well. Add the hot, roast chicken pieces and turn to coat in the sauce.
  7. Serve with ciabatta.

Makes 4 servings.

Source: Mediterranean Cuisine