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Herb and Chive Flower Pork Shoulder

Herb and Chive Flower Pork Shoulder

We have open herb beds nearby provided by Edible York. This isn’t an exact recipe as such. But as there are plenty of herbs free which we would only have access to dried, we’ve been experimenting.

Ingredients:-

Pork Shoulder (Clearly!)
All sorts of herbs
Chive Flowers
Various vegetables

Ingredients for Chive Flower Pesto:-

A handful of Chive heads cut into quarters from the stem to the top
2 Tbsp Yellow Lentils simmered to soften.
1 clove of Garlic grated
Salt & Pepper
Oil
A Splash of distilled Vinegar

Seasoning & Roasting Method:-

(1) Rub the whole of the exterior of the joint with home made Garlic Butter (Margarine actually) and Salt & Pepper.
(2) Cover in the fridge overnight.
(3) Pre heat the oven to 160C
(4) Dress the top of the joint with fresh Fennel tops, Chive Flowers and sit it on a sprig of Rosemary.
(5) Cover tightly and roast for 2 hours or so.
(6) Leaving the oven on remove the Pork and cut the skin off. This can be crisped under the grill for crackling.
(7) Spread the Chive Pesto over the meat and place back in the oven uncovered for a further 20 minutes.

We served ours on Yorkshire puddings with lots of veg and gravy. We think the Pesto would probably work as well if not better used as a stuffing where the bone was. We’ll be trying that option next time. The combination of herbs added a very nice fresh flavour to the meat.

 

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Chinese style Turkey Balls recipe, eat well on universal credit

Yes we’ve another round of cooked Turkey to deal with. We all know that recooking Turkey creates a very distinctive and , to us, unpleasant flavour. I think we fixed this!

Marinate Ingredients:-

Soy Sauce (Gluten free for us)
Oyster Sauce
Tonkatsu Sauce (Gluten free for us)
Chilli Flakes

Batter Ingredients:-

2 Eggs
Soda Water
Gram Flour
Cornflour
1 Tsp of Turmeric
1 Tbsp of Baking Powder

Method:-

(1) Cut the cooked Turkey into Inch (2.2Cm) cubes. Not much smaller as you don’t want the meat to be tough or dry.
(2) Mix the marinade ingredients and add your Turkey cubes. We cut 10 cubes, so 5 each to serve.
(3) Pop in the fridge while you make the batter.
(4) Beat the Eggs.
(5) Add a little Soda Water.
(6) Whisk in the Baking Powder.
(7) Whisk in a 50/50 mix of Gram Flour & Cornflour in stages.
(8) You are looking for a very sticky batter. Add Soda Water as required.
(9) Allow to rest for 20 minutes and remove the Turkey from the fridge.
(10) Heat oil to 170c.
(11) After whisking the batter dunk the coated the Turkey in the Batter and fry until they float. Remove and drain.
(12) When your stir-fry in ready to serve, drop back into the oil to brown.
(13) Drain and serve.

We served ours over a bed of Rice Noddles with a simple Stir-Fry over the top.

 

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