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Roast Crown of Pork with Apple & Sage Stuffing

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An awesome Roast … made this to celebrate hubby’s birthday … the apple & sage stuffing is awesome and wrapping the crown of pork with bacon keeps the chops succulently moist ….I served up with some pan-roasted asparagus ❤

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I bought a very small crown of pork …the butcher here had left the ribs very long …I’d much prefer it to be short …I used about 6 slices of bacon … you will need more slices if you are roasting a bigger crown

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I used only 2 slices of bread, cut into 1″ squares (partly because the crown of roast I bought is very small and partly … spread evenly on a baking pan … you can more slices if the crown you are stuffing is bigger …please note that recipe below is for a small crown of pork with about 10 chops so please increase recipe accordingly if your crown of pork is bigger

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Bake the bread squares in a 180° C pre-heated oven for about 10 minutes until slightly toasted … set aside

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..other ingredients needed for the stuffing : finely chopped onion, finely chopped celery and wedges of Granny Smith apples

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Fresh herbs you will need … fresh parsley, fresh chives, fresh thyme and fresh sage

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…all fresh herbs all chopped + sugar, grated nutmeg, pepper, ground cinnamon ..

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Cook onion & celery in heated skillet with butter over moderate heat, stirring, for about 5 mins, until soften …

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Stir in apples, sugar, salt, pepper, sage, thyme, nutmeg, and cinnamon …

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Stir to mix well …

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Reduce heat to low, then cook covered, stirring now and again, until apples are tender… about 15 minutes

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Stir in bread squares, parsley, and chives …remove from flame and set aside …

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Wrap tips of rib bones with foil to prevent burning …sprinkle roast inside and out with salt and pepper and put in a large flameproof roasting pan….

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…then wrap meat below bones with overlapping bacon strips… securing with toothpicks if necessary …

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…Mound stuffing in cavity….

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When roast is done, lift it out of roasting tin and stand it aside, loosely covered with foil, for 15 – 20 minutes and …

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…make the sauce …skim fat off surface .. place pan over a burner… add water, then deglaze pan by boiling over high heat, stirring and scraping up brown bits….pour through a fine sieve into a saucepan, discarding solids …

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…add the apple jelly and any juices accumulated from the resting crown of pro .., then simmer sauce, whisking occasionally and skimming any fat that rises, until jelly is melted, about 4 minutes….season with salt and pepper then pour into a sauce boat to serve with the roast

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Remove foil from resting roast and carve into chops by cutting between ribs … the apple & sage stuffing goes absolutely superbly with the yummy 🐷 chops 👍👍👍

RECIPE

Ingredients :  for the stuffing

  •  2 slices firm white sandwich bread, cut into 1-inch squares
  • 2 Tbsp unsalted butter
  • ¼ cup finely chopped onion
  • ¼ cup finely chopped celery including some leaves
  • 2 large tart apples such as Granny Smith, peeled and cut into 1/4-inch-thick wedges
  •  2 – 3 Tbsp sugar
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 Tbsp chopped fresh sage or ½ Tbsp dried sage
  • 1 tsp chopped fresh thyme or ¼ tea dried thyme
  • ¼ teaspoon freshly grated nutmeg
  • Pinch of cinnamon
  • ¼ cup chopped fresh parsley
  • 1 Tbsp chopped fresh chives

                        : for the roast

  • 1 crown roast of pork (the crown I used was about 10 chops in it)
  • ½ tsp salt
  • ¼ tsp  black pepper
  • 6 slices bacon

                         : for the sauce

  • ½ cup water
  • 3 Tbsp apple jelly or red-current jelly

Methods:

  • Preheat oven to 180°C
  • Make the Stuffing : 
  • Spread bread squares in 1 layer in a shallow baking pan and bake in middle of oven until dry and lightly toasted, about 10 minutes …  leave oven on (for roast) and set toasted bread squares aside to cool
  • Cook onion and celery in butter in a heavy skillet over moderate heat, stirring occasionally, until softened … 4 to 5 minutes
  • Stir in apples, sugar, salt, pepper, sage, thyme, nutmeg, and cinnamon …reduce heat to low then cook, covered, stirring until apples are tender, about 10 minutes…then stir in bread squares, parsley, and chives … remove from burner and set aside
  • Make the Roast :
  • Set oven rack in lower third of oven
  • Sprinkle roast inside and out with salt and pepper and put in a large flameproof roasting pan and mound stuffing in cavity
  • Wrap tips of rib bones with foil to prevent burning, then wrap meat below bones with overlapping bacon strips, securing them with wooden toothpicks, if necessary
  • Roast pork in middle of oven, covering stuffing loosely with foil after 15 minutes and continue to roast until an instant-read thermometer registers 70°C when inserted 2 inches into center of meat (do not touch bones), 2 to 2¼ hours total
  • Transfer roast to a carving board or platter and let stand, loosely covered with foil, 15 to 20 minutes (temperature of meat will rise to 75°C; meat will be slightly pink)
  • Make Sauce :
  • Skim fat from pan drippings.. place pan across a burner and add water, then deglaze pan by boiling over high heat, stirring and scraping up brown bits then pour through a fine sieve into a saucepan, discarding solids
  • Add jelly and any juices accumulated on carving board, then simmer sauce, whisking occasionally and skimming any fat that rises, until jelly is melted, about 2-3 minutes … season with salt and pepper
  • Remove all foil from roast and carve into chops by cutting between ribs … serve up with vegetables/sides of your choice 🍴🍷

 

 

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Raan / North Indian Roast Leg of Lamb

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I did say my hubby is a better cook than me!! Presenting his awesome Raan … an North Indian take on a Sunday Roast … seen here, served up with Onion Bhaji and crispy roasted potatoes … ❤️❤️❤️ it!!

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A boneless leg of lamb was used here although a bone-in leg of lamb would normally be used … seen here with spice all rubbed allover lamb, pressing firmly into the cuts and cover, refrigerate overnight

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pour water combined with curry leaves into large baking tray … place lamb on a rack in the tray …cover lamb with foil, bake in moderate oven for 1 hour ..remove foil and bake for further 30 mins or until lamb is browned and tender

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For the onion bhaji … mix 2 Tbsp plain flour and 2 Tbsp hot curry powder ….

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thickly sliced onion then soak in milk for 5 minutes … coat onion in flour mixture and deep fried until golden brown 😉

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Ta da! what a perfect looking roast leg of lamb …awesome … the masala potatoes & onion bhaji were perfect accompaniments!! Kudos to me precious hubby 👏💞

RECIPE

Ingredients :

2 tsp cumin seeds

2 tsp coriander seeds

2 tsp black mustard seeds

6 cardamom pods, bruised

½ tsp ground dinnamon

½ tsp cracked black pepper

¼ tsp ground clove

4 cloves garlic, crushed

 1 Tbsp finely grated fresh ginger

¼ cup (60ml) white vinegar

2 Tbsp tomato paste

1 tsp sambal olek

2kg leg of lamb

½ cup (125ml) boiling water

4 curry leaves, torn

5 medium (1kg) potatoes, cut into wedges

2 Tbsp ghee

2 tsp balck mustard seeds, extra

2 tsp ground cumin

2 tsp ground coriander

Methods :

  • Preheat oven to 180°C
  • Combine seeds, pods, cinnamon, pepper and cloves in heated large dry pan …stir fry until fragrant
  • Blend or process cooled spice mixture until crushed and combine in a small bowl with garlic, ginger, vinegar, tomato paste and samba oleo …mix well
  • Trim lamb, if necessary, and rub spice mixture all ver lamb, pressing firmly into cuts and place lamb in large bowl, cover with cling film and leave to marinate overnight in the fridge
  • Pour combined water and curry leaves into large backing dish and place lamb on rack over the baking tray …cover lamb with foil and bake in preheated oven for 1 our … remove foil and bake for further 30 minutes or until lamb is browned and tender
  • While lamb is baking, prepare the potatoes by boinging potato wedges until just tender, drain …heat ghee in a large flameproof baking dish …cook remaining spices, stirring for 1 minute …add potatoes, cook stirring until brown all over …stick potatoes in dish to bake, uncovered, for about 15 minutes or until very crisp and well-browned
  • If desired, make the onion bhaji by slicing one or 2 onion into thick slices and soak in milk for 5 mins … mix 2 Tbsp plain flour with 2 Tbsp hot curry powder … drain onion slices and coat in flour mixture then deep fried until golden brown
  • Place roast onto a platter, surround it with the masala potato wedges and onion bhaji and scatter a few curry leaves as garnish and bon appetite!

Beef Pot Roast with Potatoes

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A very easy Sunday Roast dinner … perfect for a party too … something that can be prepared ahead of time, stick into the oven and you can lean back and relax

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1 rolled brisket joint about 1.6 kg … I bought one that is already pre-rolled by the butcher

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1 onion, finely chopped … 2 celery sticks, diced … 2 carrots, diced

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Dry herbs needed … dill seeds, dried thyme or oregano

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chopped fresh dill, to garnish

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Mix 2 Tbsp of the flour with the salt and pepper in a shallow dish …

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… dip the meat into the flour mixture to coat …

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Heat oil in a Dutch Oven, which is what I use here … brown the brisket allover .. transfer to a plate and set aside

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Melt half the butter in the Dutch oven over medium heat … add in the onion, celery, carrots, dill seed and thyme/oregano .. cook, stirring frequently, for 5 minutes …

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Return the brisket and juices to the Dutch oven and pour in the wine and enough beef stock to reach one third way up the meat

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… bring to the boil, cover and cook in the pre-heated oven to 140°C for 3 hours … turning the meat every 30 minutes

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Add the potatoes after the brisket has been cooking for 2 hours … add more stock, if necessary … when ready, transfer meat and vegetables to a warmed serving dish …

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Mix remaining butter and flour to a paste …

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… sieve the cooking liquid into a saucepan … bring liquid to the boil and then whisk in small pieces of the flour & butter paste until the sauce is smooth …

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.. pour the sauce over the meat and vegetables .. sprinkle with chopped fresh dill and serve immediately 😉

RECIPE

Ingredients :

2½ Tbsp plain flour

1 tsp salt

1/4 tsp pepper

1 rolled briket joint, weighing 1.6 kg

2 Tbsp Canola oil

2 Tbsp butter

1 onion, finely chopped

2 celery sticks, diced

2 carrots, diced

1 tsp dill seeds

1 tsp dried thyme or oregano

350 ml beef stock

4-5 potatoes, cut into large chunks and boiled until just tender

2 Tbsp chopped fresh dill, to garnish

Methods :

  • Preheat the oven to 140°C
  • Mix 2 Tbsp of the flour with the salt and pepper in a shallow dish … dip the meat into the flour mixture to coat
  • Heat oil in a Dutch oven and brown the brisket allover … transfer to a plate and set aside
  • Melt half the butter in the Dutch oven over medium heat … add the onion, celery, carrots, dill seeds and thyme/oregano … cook, stirring frequently for 5 minutes … return brisket and juices to the Dutch oven
  • Pour in the wine and enough stock to reach one third of the way up the meat .. bring to the boil then cover and cook in the preheated oven for 3 hours, turning the meat every 30 minutes
  • After the meat has been cooking for 2 hours, add in the potatoes and more stock, if necessary
  • When ready, transfer the meat and vegetables to a warmed serving dish
  • Sieve the cooking liquid into a saucepan … mix the remaining butter and flour to a paste .. bring the cooking liquid to boil and then whisk in small pieces of the flour & butter paste until the sauce is smooth & thicken
  • Pour sauce over the meat and vegetables ….sprinkle with the chopped fresh dill and serve up immediately

Pork Crackling

Our Sunday Roast … the best crackling ever I’ve achieved thus far … not one bit was chewy and the meat was absolutely moist & juicy …I can never have enough of pork crackling … doing great justice to my already high-cholesterol??!!! …. 😉

This is a Roast Suckling Pig which we (hubby & I) were so graciously treated to by our God-daughter’s boyfriend when we were in Indy … it was absolutely gob-smacked awesome … he spit-roasted it on his BBQ pit … unfortunately, I don’t have a pic of that to post here! Thank you Eric for such an awesome treat! 😉

 

Grilled/BBQ Whole Rack of Lamb Loin Chops

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Tender rack of lamb on the grill makes a perfect Sunday Roast Dinner …Hubby grilled this New Zealand whole rack of lamb loin chops atop the BBQ grill and he did such a great job with it … I couldn’t have done any better!!

Succulent & tender … puurrrrfect doneness!!!