Good Evening all!
So, I have a rather exciting order for tomorrow! They are two new savoury orders. I have made them before, but haven't blogged about them, so this was the perfect opportunity!
I made, as listed in the title above, so it is kind of ruining the surprise and suspense of the reveal, but hey- you can't win everything! They are, as you have already figured out;
1) Pork in a Cider, Cream and Mustard Sauce
2) Sausage Rolls with Caramelised Onions
I loved making these for 3 reasons:
1) It gave me the chance to blog about recipes that I hadn't blogged about before
2) They are exciting and vibrant dishes, with loads of flavour and texture
3) The smell coming from the kitchen made the house smell like a giant slow cooker with magic inside
I'm watching the Bake Off at the minute, which combined with writing about my cooking/ catering adventures is making me really hungry... regardless to the fact that I have just had dinner. It was Savoury Shepherd's Pie (just in case you were wondering)
Ingredients: 4 people
- 4 tbsp olive oil (I used Rapeseed)
- 600g Pork (I used a fillet and cut it into little, bite-sized chunks)
- Salt and Pepper to season
- 4 tbsp Sultanas
- 300ml Cider
- 4 tbsp Wholegrain Mustard
- 300ml Double Cream
- 4 tsp Chives, chopped into little bits to garnish
Temperature and Preparation:
- Hob on high and then lower as you leave to simmer and reduce
- Measure out all the ingredients at the start as there isn't really a good or ideal time for you to measure out when cooking
Method:
- Measure out all the ingredients
- Heat the pan on the hob on a high heat with the oil
- Coat the pork chunks in the salt and pepper and bash them. This will make them all the same and even size and depth, meaning they will cook at the same time. By bashing it also, it enables it to become that little bit more tender, which is always a good thing! (:
- Wash your hands
- Fry the pork for 3-4 minutes on each side until the pork goes a golden- brown colour. This is known as sealing the pork. I find that pork, is a notoriously easy meat to go tough by cooking too long. It is fickle with its love really.
I find it a pernickety meat to cook really. But I found that once it simmered away and was able to chill out and relax in the cider and other juices, that it went all tender and delicious.
- Wash your hands
- Once the pork is sealed and golden brown all around, pour in the cider, mustard and sultanas and allow this to reduce, the alcohol to bubble off and become delicious.
The reason I don't add the cream now, is because I don't want it to split with too much cooking.
- When reduced and seasoned to your taste preferences, add the cream and allow to cook for 10 minutes on a low simmer to mix in and become silky and beautiful!
- Serve with chives on top and with rice or potatoes. But for this order, they simply wanted the pork and that is it! I think that is the best way! It is great as a dish on its own!
Now for my Ciara Style Sausage Rolls with Caramelised Onions:
This recipe make enough for 5 people, or a hearty portion, enough for 4 people (:
For the Sausage Rolls -:
- 8 Sausages, without their skins
- 1 tsp Italian Seasoning
- 3 Red Onions, chopped into semi-circles and spread apart
- 20g Brown Sugar
- 1 tbsp Rapeseed Oil
- Puff Pastry, ready rolled x 2
- 1 Egg with 50ml Milk, mixed together
Method:
- In a large bowl, pop the skinless sausages in with the seasoning and mix together until well combined and rippled through
- Leave this aside and wash your hands.
- Put the chopped onions into a frying pan, and sauté with some oil and sugar. Cook the onions on a medium to high heat for around 10 minutes until they are becoming soft and translucent. Add the sugar and allow this to become sweeter and sticky and caramelised!
- Put onto a cold plate and allow to cool. If you put the onions on when too hot, they could cause the pastry to melt. Not good...
- Place the ready rolled puff onto a floured surface and egg wash (this is where you spread the eggy mixture along the edges of the pastry.
- Around an inch (1 inch = 2.5 cm) in the side of the pastry, place a long, straight line of caramelised onion and top with an equally as long and thick line of sausage.
- Brush a little more of the egg wash onto the pastry to enable the filling to stick to the pastry and roll up into a long sausage shape.
- Pinch the connecting ends of the pastry together to stop it from coming apart and allowing the filling to escape.
- Cut this long sausage shape in half, cut the half in half and then cut the half in half and in half again. Which is a long-winded and very confusing way of saying, cut in half and then into 8 pieces. Try and think about that for an hour or two. (:
- Place each sausage roll onto a floured baking tray with baking parchment. I used the parchment from the ready rolled puff. Want not, waste not comes to mind!
- Brush a little of the egg wash onto each top of each sausage roll and when all brushed, pop into the hot oven for 25 minutes or until golden brown and the sausage is cooked through.
And there we go! Both dishes are complete! Yay!
That is a lot of exclamation point... You must think I'm really hyper or something?
Thanks and I hope again that you have enjoyed reading this, as I have certainly enjoyed making these dishes and then writing this blog!
Blog again soon, but for now, have a lovely evening!
No comments:
Post a Comment