Maple mustard slow roasted pork

Here’s a recipe from BBC Good Food that you won’t forget in a hurry. This meat just falls off the bone, is so succulent and tasty. Served with a winter coleslaw, that’s all you need.

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Serves 6 with leftovers
Takes 8 hours minimum and must be started the night before for the marinading.

7oz sea salt
11 oz dark brown sugar, or light Muscovado sugar
4lb 8oz piece of pork shoulder
4 fl oz pure maple syrup
4 oz wholegrain mustard
2 tbsp English mustard powder, like Colmans

Mix the sea salt and 7 oz of the sugar in a large food bag, add the pork and coat it well. (If you don’t have a bag, rub over the pork in a dish and cover with plastic wrap) Leave to marinate in the fridge overnight.

The next day, remove the pork and wipe down the meat with kitchen towel.
Heat the oven to 275 F (140C/120C)
Mix the remaining sugar, the maple syrup, mustards and some ground pepper. Rub half the mixture over the pork and sit it on a rack in a roasting tin. Roast for 6 hours.

Spoon the remaining maple mixture over the pork and roast for 1 hour more.

Remove from the oven and rest the meat for 30 mins on a platter loosely covered with foil. To serve, tear the pork into big chunks and after skimming the surface for fat, spoon over any juices from the roasting tin.

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Thanksgiving or Christmas breakfast bread pudding

I am a bread pudding nut, and on these festive holidays, there is nothing nicer than to sit in the kitchen in the morning with the fire on, drinking champagne and smelling the aroma of something cooking slowly in the oven. The beauty of this dish is that it can be prepared up until cooking, the night before and refrigerated until needed.

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Serves 4

1 lb good quality pork sausage-meat
6 cups cut or torn up up French bread, about 1/2″ thick
3 cups whole milk
8 large eggs, organic preferably
1/2 tsp salt
1 tsp freshly ground black pepper
6 sage leaves
5 oz cream cheese
1/4 cup maple syrup
2 tsp maple sugar
butter for the pan

The night before- cook the pork sausage-meat until it is nicely browned. If the sausage is in links, then remove the casings and crumble the sausage.
Mince the sage and toss it with your torn/cut bread in a large bowl
Whisk together the eggs, milk, salt and pepper then pour it over the bread. Stir it around several times, let it sit, then stir again.
Butter a 9″ by 9″ baking dish.
Stir the bread again. Most of the liquid should be absorbed.
Spread half of the bread mixture in the bottom of the greased baking dish.
Use a slotted spoon to remove the sausage-meat from the pan and spread it over the bread.
Now dot the cream cheese in with the sausage. Top with the remaining bread and pour any unabsorbed custard over the top.
Cover and stick in the fridge overnight. Go to bed.
The next morning…. Preheat the oven to 350 F
Pull the pudding from the fridge and drizzle the maple syrup over it, then sprinkle with the maple sugar.
Put it in the oven. Now it’s going to take a while as it’s dense, so go and enjoy yourself with your family while the aroma slowly seeps around the house.
It will turn a dark golden brown, be crunchy on top and puff up a bit. It might take up to 1 hour 30 mins, but check after 1 hour.
When you think it’s done, take it out of the oven and let it rest for a little bit. This goes really well with mimosas!

Blueberry and brioche brunch bake

Another fab Holiday brunch dish prepared the night before. This one oozing with sweet blueberries then covered in a warm blueberry sauce for good measure.

Makes 6 servings

For the breakfast casserole

4 brioche (about 14 oz in all)  or 8 x 1” thick slices of brioche or other white bread, cubed
1/4 lb cream cheese, cut into cubes
3/4 cup fresh or frozen blueberries
1 1/2 tbsp grated orange zest
6 large eggs
1 cup whole milk
1/4 cup pure maple syrup

For the blueberry sauce

3/4 cup sugar
1 tbsp cornstarch
3/4 cup water
3/4 cup fresh or frozen blueberries
2 tsp unsalted butter
3/4 tsp freshly squeezed orange juice

Lightly butter the bottom and sides of a 12 x 9 x 2 (approx) baking dish

Arrange half the brioche slices or cubes in the bottom. Scatter the cream cheese cubes, 3/4 of the blueberries and the orange zest over the brioche or bread. Top with the remaining brioche or bread cubes.

In a bowl, stir the eggs, milk and maple syrup to blend. Pour this egg mixture evenly over the entire casserole. Cover with aluminum foil and refrigerate overnight.

Preheat the oven to 350 F

Remove the casserole from the fridge 30 minutes before you cook it.
Bake, covered, for 40 minutes. Remove the foil and bake uncovered until puffed and golden, about another 30 minutes.

Meanwhile, prepare the blueberry sauce;

In a large saucepan, blend the sugar and cornstarch, then stir in the water. Cook over medium-high heat, stirring frequently, until the mixture boils, thickens, and becomes clear, about 5 minutes.
Stir in the blueberries. Reduce the heat to low and cook until the blueberries burst, about 10 minutes.
Remove from the heat and stir in the butter and lemon juice and keep warm until the casserole is done.

Cut the baked casserole into 6 squares, and transfer to plates. Pour abut 1/4 cup blueberry sauce over each portion and serve hot.

 

 

Maple syrup roasted tomatoes

These are spectacular in any pasta dish or salad and are like candy to eat in on their own.

Serves 4 – 6 but can easily be increased

16 cherry or small tomatoes, halved
2 tbsp maple syrup
2 tbsp olive oil
3 sprigs fresh thyme, stemmed
2 cloves garlic, thinly sliced
Kosher salt and ground black pepper, to taste

Preheat your oven to 250 F
Arrange the tomato halves cut side up on an aluminum foil-lined baking sheet.
Whisk together the syrup, oil, thyme and salt and pepper in a bowl and then drizzle over the tomatoes.
Bake until the tomatoes are half dried and concentrated, about 3 to 4  hours, depending on how concentrated you like them.

Slow cooked, apple-mustard pulled pork

So tasty, so sloooowly cooked and falling off the bone…

Serves 6
Cooks for 8 hours plus overnight salting

7 oz sea salt
10 1/2 oz light muscovado sugar
4lb piece of shoulder of pork
3oz whole grain mustard
4 fl oz maple syrup
2 tbsp English mustard powder or English mustard like Colmans. (Available in US stores)

Mix the sea salt and 2/3 of the sugar in a large food bag, add the pork and coat it well. (If you don’t have a food bag, rub over the pork and coat it well)
Leave in the fridge overnight

The next day, remove the pork and wipe down the meat with kitchen paper.
Heat the oven to 275 F.
Mix the remaining sugar, the maple syrup, mustards and some ground pepper.
Rub half the mixture over the pork and sit it on a rack in a roasting pan.

Roast for 6 hours.
Spoon the remaining maple mixture over the pork and roast for 1 hour more

Rest the meat for 30 mins on a plate loosely covered with foil.
To serve, tear the pork into big, fat chunks and, after skimming the surface, spoon over any juices from the tin