SLOW-ROAST PORK SHOULDER RECIPE - BBC GOOD FOOD
This smoky, melt-in-the-mouth main course is slow-cooked for several hours, making it ideal for a Bonfire Night feast after the fireworks
Provided by James Martin
Categories Dinner, Main course
Total Time 6 hours 50 minutes
Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Yield 6
Number Of Ingredients 7
Steps:
- In a small bowl, mix the treacle, cider vinegar, paprika, cumin, mustard powder and chilli powder until smooth. Using a sharp knife, make deep slashes in the skin of the pork shoulder to cut through the skin and fat layer, but not the meat. Place the joint, skin-side down, in a large dish and rub the spice paste into the meat (not the fat). Turn skin-side, cover tightly with cling film and put in the fridge overnight, or for 24 hrs to give the pork maximum flavour.
- Heat oven to 150C/130C fan/gas 2. Transfer the pork, skin-side up, to a deep roasting tin, rub 1 tbsp sea salt onto the skin and pour 500ml water into the bottom of the roasting tin. Cover tightly with foil and roast in the oven for 5 hrs.
- Remove the foil, turn up the oven to 200C/180C fan/gas 6 and cook for a further 1 hr 30 mins or until the pork is very tender and the skin has turned to crispy crackling.
- Once the pork is ready, take it out of the roasting tin, cover with foil and leave to rest. Pour the juices from the roasting tin into a jug and leave to separate. Pour off the fat layer and transfer the remaining juices to a large sauté pan. Simmer over a high heat, stirring, until reduced to a rich gravy.
- Once rested, cut the pork into pieces – it should pull apart with very little effort – and break the crackling into shards. Serve the pork and crackling with the gravy poured over and mustard mash, honey-roasted carrots and quick pickled red cabbage on the side (see goes well with below).
Nutrition Facts : Calories 732 calories, FatContent 46 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, SugarContent 1 grams sugar, ProteinContent 77 grams protein, SodiumContent 3.1 milligram of sodium
SPATCHCOCK PIRI-PIRI CHICKEN RECIPE - BBC GOOD FOOD
Butterfly a whole chicken by removing the backbone to keep it juicy during grilling, and flavour with a chilli pepper marinade
Provided by James Martin
Categories Dinner, Main course
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 4
Number Of Ingredients 8
Steps:
- To spatchcock the chicken, flip it over so the backbone is facing you. Using a sturdy pair of kitchen scissors or poultry scissors, cut down either side of the backbone, then discard. Turn the chicken over and push down firmly on the breastbone to flatten out the bird. Make a few slashes in each leg joint. You can watch a video showing how to spatchcock a chicken in the How To Cook section of the website).
- Put the chillies and garlic in a food processor with a good pinch of salt, or use a pestle and mortar. Blend to a paste, then add the paprika, vinegar, parsley and olive oil. Mix well, then smear over the chicken. Leave to marinate for at least 1 hr or overnight if possible. Can be frozen at this stage.
- Fire up the barbecue. When the flames have died down, place the chicken on the centre of the barbecue, skin-side down, and cook for 15-20 mins until nicely charred. Flip the chicken over and continue cooking for another 5-15 mins until cooked through. Check that the juices run clear, as the heat of every barbecue will vary. To cook in the oven, heat to 200C/180C fan/gas 6 and cook for 35-40 mins on a baking tray. To char the skin, grill for a further 5-10 mins. Serve with lemon wedges, and Tabasco if you like it hot.
Nutrition Facts : Calories 552 calories, FatContent 40 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, ProteinContent 47 grams protein, SodiumContent 0.4 milligram of sodium
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