SHOULDER OF PORK WITH CIDER AND APPLES RECIPE | DELICIOUS ...
This roast pork recipe is almost (almost) self-saucing, so you don’t need to fiddle with making gravy from scratch. In this roast shoulder of pork recipe, the apples are roasted alongside the pork creating a sweet cider gravy.
Provided by delicious. magazine
Total Time 2 hours 40 minutes
Prep Time 25 minutes
Cook Time 2 hours 15 minutes
Yield Serves 8
Number Of Ingredients 8
Steps:
- Heat the oven to 180°C/fan160°C/ gas 4. Rub salt all over the pork and put in a large roasting tin. Pour in the stock and cider, spoon the sugar around (keeping it off the pork skin), then add the halved garlic bulb and half the sage. Roast for 1 hour. Meanwhile, score a line around the middle of each apple with a small knife (see Know-how). Add to the tin after the first hour of roasting.
- Roast for another hour or until a digital probe thermometer pushed into the middle of the meat reads 65°C (see tips). Remove the apples and garlic from the tin to a plate, cover and keep warm. Remove the pork, then pour the juices into a pan, scraping in any stuck bits using a wooden spoon. Return the pork to the roasting tin, turn the oven up to 240°C/fan220°C/gas 9 and roast for 15-20 minutes until the skin is crackled and crisp. Remove from the oven and rest for 20 minutes.
- Put the pan with the roasting juices over a medium heat, add the rest of the sage and bubble to reduce to a rich, slightly thickened sauce. Keep tasting – the trick is to stop reducing when you’re happy with the balance of flavours. Add in an extra splash of cider – it will give the sauce a lift. Serve the pork with the apples and sauce, with roast potatoes and steamed greens.
Nutrition Facts : Calories 405kcals, FatContent 10.4g (3.5g saturated), ProteinContent 56.7g, CarbohydrateContent 19.9g (18.9g sugars), FiberContent 4.3g
EMMANUEL'S BAKED ARTICHOKE HEARTS RECIPE | RACHAEL RAY ...
Provided by Rachael Ray : Food Network
Categories side-dish
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts.
- Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color.
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