Archive for the ‘Uncategorized’ Category

Emeril Lagasse’s roast chicken

Posted: April 3, 2016 by nietize in Chicken, Uncategorized
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From Food Network – Emeril Lagasse
Serves 4

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Ingredients

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3 carrots, peeled and cut into thirds
3 ribs celery, peeled and cut into thirds
3 onions, peeled and cut into quarters
1 (3 1/2 to 4 pound) chicken, rinsed and patted dry
1 1/2 tablespoons kosher salt
2 teaspoons cracked white pepper
1 lemon, halved
2 fresh bay leaves
6 cloves garlic, roughly chopped
4 sprigs rosemary, roughly chopped, plus 1 tablespoon for gravy
2 tablespoons olive oil
2 tablespoons unsalted butter, at room temperature
1 cup chicken stock
2 tablespoons roasted garlic
1 cup dry white wine

Preheat the oven to 500 degrees F.

In a 9 by 13-inch roasting pan, add the carrots, celery and onions. Season the chicken both inside and out with the kosher salt and white pepper. Squeeze the lemon halves over the chicken and place the rinds inside the cavity. Place the bay leaves inside the cavity.

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In a small bowl, combine the garlic, rosemary, olive oil and butter. Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan.

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Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. To test this, insert a thermometer in the thickest part of a leg. It should register at 160 degrees internal temperature.

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Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving.

Pour off excess fat from pan and return to heat. Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened.

Serve chicken with gravy on the side.

 

Piri Piri Pork Belly

Posted: March 28, 2016 by nietize in Pork, Potatoes, Uncategorized
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From Save with Jamie
Serves 6

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Ingredients

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6 fresh bay leaves
1 level teaspoon smoked paprika
1 tablespoon olive oil
1.2 kg higher-welfare pork belly , skin on, bone in
2 red onions
1 sweet potato
4 cloves of garlic
2 fresh red chillies
1 tablespoon red wine vinegar
1 x 700 ml jar of passata
2 sprigs of fresh rosemary

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Preheat the oven to 200°C/400°F/gas 6. Tear out the stalks from the bay leaves, then bash the leaves in a pestle and mortar with a good pinch of salt to make a paste. Add the paprika and muddle in the oil. Score the pork all over in a criss-cross fashion with a clean Stanley knife at 1cm intervals, just going through the fat, not the meat. Rub with the bay oil, getting into all the scores. Peel and roughly chop the onions and sweet potato, peel and finely chop the garlic and halve the chillies, then place it all in a snug-fitting roasting tray or dish and sit the pork on top. Roast for 45 minutes.

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Take the tray out of the oven and remove the pork to a plate momentarily. Stir the vinegar and passata into the tray, half fill the empty passata jar with water, swirl it around and pour into the tray, then sit the pork back on top. Reduce the oven temperature to 170°C/325°F/gas 3 and roast for a further 1½ hours. P1020911Twenty minutes before the end, remove the pork from the oven and skim the fat from the surface into a small bowl. Strip in the rosemary leaves (discarding the stalks), toss to coat, then sprinkle over the pork belly and place back in the oven for the remaining time, or until the pork is golden and tender and the sauce is reduced (loosen with a splash of extra water at the end, if needed).The crackling should have puffed up nicely, but, if it hasn’t (pork skin can sometimes be erratic), just pop it under a hot grill and watch it like a hawk until it’s perfect. Serve in the middle of the table with your chosen sides (see below), and tuck in.

Doesn’t really taste like piri piri and before you say that I have not tasted real piri piri before (i.e. I have only tasted Nandos piri piri), I have been to Lisbon and I have had authentic chicken  with piri piri (Bon Jardim). In any case, I used 600 g of pork belly with 30 minutes at 200 degrees and 50 minutes at 170 degrees. I then grilled the skin for 20 minutes constantly repositioning the tray to try and get the entire pork skin crispy. I would say around 80% was crispy.

Head and Soldier, Knees and Toes

Posted: January 31, 2016 by lainey in Uncategorized

I was trying to explain to O how he needs to go back to Singapore to be a soldier when he’s older.

As expected, he had lots of questions. But his sister, who always had to join in, shouted loudly:

“I want to be the arm! Mama! I want to be the arm!”

Roast pork loin with garlic and rosemary

Posted: December 24, 2015 by nietize in Meat, Pork, Uncategorized
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From epicurious.com
Serves 8

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Ingredients

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4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 2 1/2-pound boneless pork loin roast, well trimmed
Fresh rosemary sprigs (optional)

Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil.

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Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer.

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Remove from oven; let stand 10 minutes. Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.