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Slow roasted pork roast with Carrot puree & herb potatoes July 31, 2011

Filed under: Pork — dashingdiva @ 11:56 am
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Don't mind the bad photography...i've really horrible lighting in my kitchen (can't wait to move into my new home!)

Watching MasterChef is definitely BAD for your waistline. Particularly this season where Roast Pork with Crackle seems to keep showing up. I couldn’t resist having a go at it. This recipe is taken from one of the contestants Billy. I loved it that it calls for a wonderful moisture-infused pork, topped off with the sinful strip (or in my case CHUNK) of crackle.

Unfortunately, my crackle didn’t come out well at all! Not sure what went wrong but it was a weird texture of HARD, Crunchy and Chewy 😦 But despite it being a major FAIL in my books, C did not hesitate to eat ALL of it and then went on to say, “yea….not that good so tomorrow you gotta practice again”

Nonetheless, the pork meat itself was really really good! It was so tasty, moist and juicy.

Here’s the recipe for the Slow Roasted Pork. Definite must try (again)! Determined to master this for Christmas dinner this year 🙂

Slow roasted pork rack

1.2kg pork rack
1 clove garlic, crushed
5 cloves garlic with skins
3 stems of lemon thymes
½ cup of chicken stock
½ cup of dry white wine
handful of sea salt

1. Cut the rind off the pork rack, score it with sharp knife in diamond shape. Then pat dry with paper towel and air dry it.
2. drizzle a little bit of olive oil over pork rack, rub crushed garlic all over.
3. preheat oven to 150ºC.
4. Heat oil in large flameproof baking dish, cook pork, until browned all over. Add wine and stock and bring to boil.
5. Add lemon thymes. Cover pork tightly with foil or lid, roast in the oven for 1½ hours.
6. Add off-cuts potatoes, garlic cloves; roast, covered, 1¼hours. Turning pork occasionally.
7. Take the cooked potatoes out of the dish and set aside.
8. Increase oven heat to 200ºC; spoon pan juices over pork. Roast, uncovered for further 20 minutes or until brown. Now is also the best time to put the rind in the oven on the top shelf close to top element.
9. Transfer pork to serving platter, cover loosely with foil and let it stand for 15 minutes. Take the crackling out, shake all the salt away. Crank oven up to 250ºC, put the crackling back in on top shelf for another 10-15mins until the skin blistered. Make sure keep an eye on it so that it doesn’t burnt. (this part is tricky, i burnt mine! U really got to sit by the oven, whatever you do, DON’T Leave!)
10. Meanwhile, place baking dish over heat; add a dash of white wine and bring pan juices to the boil. Reduce heat; simmer, uncovered , until mixture reduces to about 1 cup.
11. Slice pork then pour pan jus over it and serve.

Sides

3 large potatoes
1 bunch rosemary
1 bunch lemon thymes
150gr butter
5tbsp olive oil

Buttery Potato
1. Cut 3 large potatoes into discs using a cookie cutter. Roughly chop the off cuts and add it to the pork baking tray during half time.
2. Hit a saucepan with olive oil and butter on medium heat.
3. Add potato discs, rosemary and lemon thymes. Roast the potatoes until golden brown.

Roasted Carrots
1. Drizzle olive oil over 2 roughly chopped carrots
2. put on baking tray, sprinkle with salt.
3. Put into the oven (150C).
4. Take it out once soft about 35 mins. Add 2tbs cream & puree in blender till smooth.

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Prawn & Pork rib noodles: the cheat’s way July 21, 2010

Filed under: Pork,seafood,Uncategorized — dashingdiva @ 9:14 am

I don’t boast to make the best prawn noodles (that award goes to my good friend Grace but her recipe is a well-guarded family heirloom n can’t be shared 😦 )

So I’ve researched on a few recipes and came up with this short cut method that was surprisingly slurpy-liciously yummy for a cold winter night. Here’s how it turned out:

Ingredients

1kg prawns (separate prawn heads & shells)

1kg pork ribs

1 tbsp brown sugar

2 tbsp thai fish sauce

1 tbsp salt

5-6 chinese bowls of water

Choice noodles (eg. Bee hoon, yellow noodles)

Any green leafy veg

Make into a paste:

6 garlic cloves

5 small-med  shallots

1 knob of ginger

1 tsp salt

2 tbsp oil

Method:

1. Fry paste in pot over medium flame till brown & carmalized

2. Add prawn head & shells, fry till slightly burnt

3. Add in pork ribs, sear it.

4. Add in fish sauce, salt & brown sugar.

4. Add 5 to 6 rice bowls of water, cover & simmer for 1 hour or until pork’s very tender. Taste the stock and adjust flavour with more salt, fish sauce or sugar as desired.

5. Add in prawns,  Remove & set aside once prawn is just cooked. (becareful not to overcook)

6. Add in veggies, and your choice noodles. Once cooked ladle into bowls, topped with prawns.

7. Serve hot with fried shallots & chilli powder toppings.

Ta-da! Your steamy hot bowl of MSG-free prawn noodles soup!

 

confession May 8, 2010

Filed under: Pork — dashingdiva @ 7:20 am
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I’ve a confession to make.

I’m addicted to a reality TV show and it’s not glamorous like Australia’s Top Model or Bitchy like Survivor or Project Runway….It’s actually, very, prudish & domesticated….I”m addicted to Masterchef! For those who have never heard of it, it’s a reality tv showcasing amateur cooks in Australia pitting their cooking skills to win a whole slew of prizes, namely, money to make their dreams as a chef come through. (this includes a book deal, $100k to start a restaurant & of course loads of publicity)I love it because it’s just about the only reality tv where people don’t turn nasty on each other.  Of course, I also love it for all the inspiring recipe ideas & cooking tips and the only reality tv where you actually LEARN something from it.

Anyhows. In the recent episode, the Masterchefs did a cooking demo on Sausage Rolls. I LOVE home-made Sausage Rolls and was really amazed at how EASY it is! So I’m saving it here on my blog and will definitely definitely have a crack at it very soon!

And oh, the touch of sesame seeds as topping, makes it really posh as well! Great as a party finger food.

photo & recipe from Masterchef.com.au

Sausage Rolls with Hidden Vegetables

Ingredients
1 tbs unsalted butter
1 large carrot, peeled, grated
1 tbs olive oil
1 small brown onion, finely chopped
4 thyme sprigs
1 bay leaf
2 garlic cloves, crushed
350g beef mince
350g pork mince
1 tbs wild oregano
2 cups fresh breadcrumbs
2 x 375g packers Careme frozen puff pastry, thawed, halved
3 egg yolks, lightly whisked
Poppy and sesame seeds, to garnish
tomato or BBQ sauce, to serve

Method
Step 1: Preheat oven to 180°C.

Step 2: Heat butter in a saucepan over medium heat, add grated carrot and cook for until carrot starts to soften. Cover with a lid and cook for 4-5 minutes until very soft. Puree carrot mixture in a blender until smooth. Season to taste. Set aside to cool completely.

Step 3: Heat oil in frying pan over medium-high heat, then add onion, thyme, bay leaf, garlic and a pinch of salt. Cook for 4-6 minutes or until onion has softened. Remove thyme sprigs and bay leaf and set aside to cool completely.

Step 4: Combine minces, ¼ cup of the carrot puree, oregano, onion mixture and breadcrumbs in a large bowl. Season with salt. Divide the mince mixture into 4 portions and shape into a 25cm log. Place pastry sheet onto a floured work surface and roll to about 4mm thick. Slice each pastry sheet in half lengthways. Place the sausage log across the closest edge of a pastry sheet. Roll to enclose mixture until the two edges of the pastry meet, trim and discard excess pastry. Brush a little egg wash on the join to secure.

Step 5: Place sausage rolls on a lined baking rack, brush with egg wash and sprinkle evenly with seeds. Repeat with remaining pastry. Cook in the oven for about 20 minutes or until golden and cooked through.

Step 6: Slice rolls on an angle, about 2cm wide. Serve with either tomato or BBQ sauce.