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Slow cooker Pork shoulder in Cider recipe

Discount fridge Pork shoulder can be tough as old boots if you try to cook it too quickly. This certainly wasn't!

Ingredients:-

1 large Onion, quartered
2 cloves of Garlic, minced
Salt & Pepper
Mixed Spice
Rosemary
Chilli flakes
500ml of Stock
½ pint of Cider
2 tbsp Cider Vinegar

Method:-

(1) Lay the Onions in the bottom of the slow cooker.
(2) Place the Pork shoulder on to of the Onions.
(3) Season with the herbs and spices.
(4) Mix the remaining ingredients with the stock and pour around the meat.
(5) Cook in a slow cooker on high, or in a casserole at 120C for about 6 hours. The Pork should be tender enough to pull apart.

We served ours with mashed Potato, Cauliflower Cheese, Indian style Stuffing balls and sautéed Beetroot top with peppers – for a little colour. This Shoulder recipe is really good!

 

Indian Style Mushroom Stiffing Balls

This is going to sound very odd. But experiments sometimes work!

I found some Shaggy Ink Caps in the communal area near the flat. Although they are really good eating they degrade quickly and really don’t store well. So they need eating the day you pick them realistically. We also had an opened pack of Bombay Mix which had gone a bit soggy. Not a great ingredients list so far?!

Ingredients:-

Soggy Bombay Mix!
4 large Shaggy Ink Caps
Water - If required

Method:-

(1) In a food processor blitz the Bombay mix.
(2) Add the Ink Caps and blitz everything. The mushrooms contain a good deal of water so you will end up with something which is reasonably wet.
(3) If needed add a little more water to make the dough manageable.
(4) Form into balls and pop in the oven for the last 20 minutes with your roast.

There is an old wives tale that you shouldn’t eat Shaggy Ink Caps and drink Alcohol. It is just that – An old wives tale. They are a very good “Beginners Mushroom” for foraging as there is nothing similar looking which will do you any harm.

Horseradish Mash

We’ve returned to the somewhat neglected Ingredients Alphabet we started for few months ago. Or previous “Letters” are here.

“H” is Horseradish Mash.

There not a lot of point in a recipe really. Add two tablespoons of Horseradish it your mashed spud and mix well…..

Fragrant Duck Breasts with Plum sauce and Basmati Risotto

I was in Bury yesterday and they have an award winning market. I spotted a fresh Mallard for £2.99 so we revisited a recipe we created in February, with a few additions. It’s a while since we were all chefy in the kitchen because I’ve been away. This is a recipe well worth having a pop at if you happen to come across some Duck breasts.

The original recipe is here

Our improved version……

Ingredients:-
 
2 Duck Breasts ( I cut and scored these from the bird. The remainder will but be Tiggy fodder and we’ll have Duck fat for roast Potatoes and some outstanding Duck stock)
1 ½ tsp Garam Masala
1 tsp Grated fresh Ginger
2 cloves of Garlic, grated
Oil to fry
Fresh ground Black Pepper
1 tbsp Butter / Margarine
1 tsp Cumin seeds
100g Basmati Rice
800ml Chicken Stock
85g Frozen Peas
A bunch of Spring Onions, finely chopped
Foraged Chive flowers (Not really needed, but they added a bit of colour contrast)
Home made Plum sauce (See below)
 
Method:-
 
(1) Score the Duck skin and rub with Garam Masala, Ginger and ground Black Pepper.
(2) Chill for 30 minutes to allow the marinade to flavour the meat.
(3) Heat the oven to 200c.
(4) Gently fry the Duck breasts skin side down until the fat runs out.
(5) Transfer to a baking dish skin side up then leave to rest.
(6) Melt butter in a large pan. Add Cumin seeds and fry for 2 to 3 minutes then and add the garlic.
(7) Transfer the Duck breasts into the oven.
(8) Stir in the Rice.
(9) Pour over the Stock and simmer for 10 minutes.
(10) Add Peas in the last 4 minutes.
(11) When the liquid has absorbed folk through and add the Spring Onions.
(12) Season to taste.
(13) Slice the Duck breasts and serve on a bed of the Rice dressed with sliced Spring Onions, Chive flowers and Plum sauce.

Plum sauce

Ingredients:-

½ of frozen foraged Plums ( A punnet of red supermarket Plums will do the trick!)
1 tbsp Wholegrain Mustard
1 tbsp Sugar
3 tbsp Spirit Vinegar

Method:-

(1) Add all the ingredients to a pan and bring to the boil.
(2) Reduce the heat to simmer for 40 minutes.
(3) Press through a sieve.
(4) Return to the heat just before serving.

If we were asked to pay £19.95 in a restaurant for this dish we would happily have paid it, if we had the money. But instead we created it at home for less than £4 for two of us and we have Risotto left for the foundation for tomorrows meal.

 

Trio of Sausage Passata Pasta

I’m pretty sure nobody actually need ingredients and a method for this. The details for Sue’s quite spectacular Passata sauce are here. But apart from that this was the quickest and easiest dish possible.

We had some Passata left over and in the fridge some thin Polish smoked Pork sausages, some Polish Garlic Ham sausage and some Pork Chipolatas. Chop them up, cooking them, heat the Passata, pour over some Rice noodles and melt a bit of grated Cheese over the top.

Hey Presto meal sorted and I didn’t use every pan we had or burn water (This time!)

 

 

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