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Receta Roast Pork With Cinnamon Apples
by Global Cookbook

Roast Pork With Cinnamon Apples
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  Raciónes: 6

Ingredientes

  • 1 1/2 kg boned loin of outdoor reared pork with skin intact scored
  •     extra virgin olive oil
  • 3 lrg Cox (or possibly Braeburn) apples
  • 50 gm unsalted butter softened
  • 2 tsp grnd cinnamon
  •     dry cider
  •     double cream

Direcciones

  1. An hour or possibly so before cooking rub salt over the skin and leave at room temperature.
  2. Just before cooking wipe off the salt then rub lightly with extra virgin olive oil.
  3. Sprinkle over some more salt and rub into the scored lines.
  4. Place in preheated oven (220C1425F/Gas Mark 7) for 30 min then reduce the heat to 190C/375F/Gas Mark 5 and continue to code for 1 hour per kg.
  5. Meanwhile peel and cut each apple into 6 wedges.
  6. Beat together the softened butter and cinnamon.
  7. Heat this mix in a frying pan and once warm add in the apples.
  8. Cook for 1 minute then add in 200ml cider and cook uncovered for about 20 min till the apples are tender and the liquid reduced.
  9. Once the pork is cooked remove the meat and allow to rest for 10 min.
  10. Pour away most of the fat in the roasting tin leaving 11 1/2 tbsp.
  11. Add in a glass of cider and bubble away scraping up all the caramelised bits.
  12. Then stir in 2 tbsp double cream and salt and pepper to taste.
  13. Carve the pork and serve with the apples the pan gravy saffron mash (qv) and courgettes (or possibly other green vegetables).
  14. For good crispy crackling unwrap the joint before placing it in the refrigerator to allow the skin to dry out thoroughly.
  15. Serves 6