COOKING COMPANION and posh pies
Colder weather calls for heartier dishes – pies and roasts are perfect choices for the autumn months.
Roasts with the most
Tere are many components that go into making a winning roast: perfectly cooked meat or a vegetarian alternative, crunchy roast potatoes with a fluffy interior, vegetables cooked to perfection and not boiled to a pulp – and, of course, the gravy! If you tend to cook the same sorts of things on a regular basis, here are some new ideas that are perfect for the autumn months.
ROASTED PORK SHOULDER JOINT WITH BRAMLEY APPLE AND CIDER CREAM SAUCE Pork and apples are a winning combination – this joint is perfect served with goose fat roast potatoes and cauliflower cheese.
Greg Tyler, Head Chef at Rosemoor Garden Kitchen
Restaurant in Devon, brings you his top tips for the perfect Sunday lunch.
❤ Place a tray of boiling water in the bottom of the oven for the first half hour of cooking time for beautifully tender meat, and always remember to cover and rest the joint for 10–15 minutes before carving.
❤ Always cook your roast for 20 – 30 minutes on a high temperature (220C+) to seal in the flavour, then turn the oven down.
❤ If cooking beef or lamb, allow the meat to get to room temperature before cooking – about 30 minutes, depending on the size of the joint.
❤ Why not roast your meat on a bed of roughly chopped vegetables and red wine, and then pass these through a sieve for the perfect gravy?
❤ Use leſtover meat on a Monday in a stirfry, risotto or pie.
60 | THE WEST COUNTRY FOODLOVER
3kg pork shoulder joint 3 Bramley apples, cored, peeled and cut into thin wedges
1 onion, finely diced 300ml apple cider 125ml whole cream 1 tbsp olive oil Sea salt
1 Pre heat the oven to 220C / Gas 8.
2 Prepare the pork joint by scoring the fat in strips with a sharp knife and rub with the olive oil and salt, making sure the whole skin is covered.
3 Fill the bottom of the roasting tray with the diced onion, apple and cider, and place the pork joint on the trivet.
4 Put the joint in the hot oven for 30 minutes, uncovered, to start cooking the crackling.
5 After 30 minutes, remove the tray from the oven and cover with foil. Turn the temperature down to 170C / Gas 3, return the joint to the oven and cook for a further 3 hours. Baste the meat every 45 minutes with the juices from the pan, and remove the foil for the last 30 minutes to crisp up the crackling.
6 Take the joint from the tray and leave to rest.
7 For the sauce, blend the cider, onion and apple in the bottom of the tray. Once smooth, stir in the cream.
www.sausageshed.co.uk
SERVES 6
Remarkable roasts I
n colder weather, many of us choose to move away from the salads and lighter dishes of summer, and start thinking about warmer, more comforting
options. Autumn’s plentiful seasonal ingredients are perfect for comfort food: root vegetables simmered to create soups or chopped chunkily for casseroles, baked potatoes served as standalone meals with various fillings or as filling side dishes, and autumn fruits baked into crumbles. It’s also the perfect season for roasts and
pies, both of which make autumn produce the star of the show. If you’re looking for new ideas, we’ve got plenty of tips and recipes to help.
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