• Home
  • About
  • Cookery
    • Main Meals
    • Baking
    • Snacks
    • Desserts
  • Fun stuff
    • Books
    • Wellbeing
  • Contact Me

SurreyKitchen

~ Living Life and Food

SurreyKitchen

Tag Archives: roast dinner

Greek style Roast Lamb.

21 Thursday Nov 2013

Posted by emmabarrett1508 in Main Meals

≈ 6 Comments

Tags

Caving, Family food, garlic, Greek food, Greek Roast Lamb, lamb, lemon, Oregano, roast dinner, roast lamb, Surrey Kitchen.com, winter food, Yorkshire

IMGP9148 IMGP9126

Moss

Moss

Sultan

Sultan

IMGP9110 IMGP9112 IMGP9121 IMGP9127 IMGP9129

Cheesepress

Cheesepress!

‘Nothing burns like the cold.  But only for a while.  Then it gets inside you and starts to fill you up, and after a while you don’t have the strength to fight it.’  George R R Martin.

It was cold today.  So cold that as I pulled into the car park at Epsom RDA the horses were all neatly lined up at the gate waiting to come into the yard.  Being local celebrities with diva style temperaments this is a very rare sight.  Moss forced his nose into his head collar before I had even undone the strap.  And no it wasn’t the big fat hay net waiting for him in his stable that caused such a turn around in behaviour.  He was so full of grass he could barely walk. So full indeed that he disdainfully glanced at his hay net upon entering his stable, closed his eyes and started to snore. I always worry when Moss doesn’t want his hay.  He is very much a food man like my husband, normally tearing at his hay net with great enthusiasm.  It was the cold.  Even the horses couldn’t take it any longer Continue reading →

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)

Like this:

Like Loading...

Slow Roasted Pork in Cider.

25 Monday Feb 2013

Posted by emmabarrett1508 in Main Meals

≈ Leave a comment

Tags

cider, cider pork, collar pork, crackling, gravy, man dinner, pentax, pork, roast dinner, roast onion, roast pork, roast potatoes, slow cook, slow cooked pork, slow roast pork, sunday lunch, SurreyKitchen

IMGP5914 IMGP5919 IMGP5920 IMGP5921 IMGP5923 IMGP5926 IMGP5930This week I swapped my apron for a pentax while my husband prepared a mouth-watering Sunday lunch.  It was hard to concentrate on the photography with the lovely fruit fragrance and meat perfume wafting through our house.  I have to confess this is the best pork I have ever had.  The secret is in the slow roasting which leaves the meat so tender every bite is heaven.  Slow cook recipes are currently all the rage and this pork dish certainly won’t disappoint.  The only downside for my husband is he is now in charge of roast pork forever.

Serves 4

Ingredients

Good quality shoulder of Pork (deboned)

Bottle of medium apple cider

Salt & Pepper

Cinnamon

2 large onion

4 large potatoes

Olive oil

Brocoli

Spinach

1 beef stock cube

A glug of double cream

Preparation Method

1) Soak the pork in water for 1 hour to remove the salt.

2) Preheat oven to 160C.  Place the pork and onion cut into quarter chunks into the roasting tray.  Rub with a little olive oil, salt, pepper and cinnamon.  Pour over the cider and roast in the oven for 3.5 hours.

3) Peel potatoes and cook until tender.  Drain and set to one side for later.

4) 1 hour before you are due to take the pork out of the oven heat a large glug of olive oil in a separate roasting tin.  When the olive oil is hot add the potatoes and roast for 1 hour.

5) Fifteen minutes before the pork is ready bring a saucepan of water to the boil.  Add broccoli and simmer for ten minutes.  Simmer spinach in a separate pan of boiling water for two minutes.

6) Remove pork from the oven 10 minutes early, cut off the strings, and cook under the grill on very high for ten minutes so that the crackling is nice and crispy.  Meanwhile drain the juices, pour into a saucepan and reduce then keep warm over a low heat.  Stir in a beef stock cube and a good glug of double cream.

7) Remove pork from the grill and stand to cool for a few minutes before carving.  Serve pork with roast potatoes, spinach, broccoli and cider gravy.  Delicious!

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)

Like this:

Like Loading...
Follow SurreyKitchen on WordPress.com

Recent Posts

  • Bramley and Winter Coleslaw.
  • Growing a rainbow – part 2
  • Brambley Apple and Parsnip Soup.

About Emma

IMG_4167
Aspiring writer, self taught chef and total literary geek. I hope you enjoy my blog.
myTaste.com

Blog at WordPress.com.

Cancel

 
Loading Comments...
Comment
    ×
    loading Cancel
    Post was not sent - check your email addresses!
    Email check failed, please try again
    Sorry, your blog cannot share posts by email.
    %d bloggers like this: