Tag: recipes

Sumac Rubbed Pork Roast with Crackling by Gordon Ramsay

Sumac Rubbed Pork Roast with Crackling



http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com


http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

Succulent pork, crispy golden crackling and tender roast vegetables…this is a meal, inspired by taste and bbc food, that’s guaranteed to please. Please a crowd with this effortless one-dish pork roast with crisp golden crackling.
Sumac comes from the berries of a wild bush that is native to the Middle East. The deep red berries are dried and ground into coarse powder. It’s a widely used spice, either as a rub, or marinade, or in a dressing, in Middle Eastern and Mediterranean cooking. Sumac has a pleasantly tart, tangy lemony flavour that goes really well meat and vegetables.

  • 1.5 -2 kg Pork shoulder, or butt, skin-on
  • 1 tbsp Lard, melted or oil
  • 4 tsp Sumac
  • Sea salt to taste
  • 1 Large onion, peeled and sliced
  • 400 g Green beans
  • 100 ml Chicken broth or water
  • 1 tbsp Spelt flour
  1. Remove the pork from the fridge for 1 hour before you want to cook it, to let it come up to room temperature. Preheat the oven to 220C/425F.
  2. Dry the roast with a paper towel. With a small sharp knife, deeply score the skin at 1cm intervals, without cutting into the meat.
  3. Rub the roast with lard or oil, lemony sumac and sea salt. Make sure the lard and seasonings are worked into the scores. Turn it over and season the underside of the meat with sumac and a few pinches of salt.
  4. Place the pork, skin-side up, in a roasting tray and roast for 30-40 minutes, or until the skin has started to puff up and you can see it turning into crackling. Turn the heat down to 180C/350F and cook for a further 2 to 2.5 hours, or until cooked through.
  5. In the last 30 minutes of cooking time, add the onion and green beans into the roasting tray and mix with the fat in the tray.
  6. Carefully move the meat to a serving dish, cover again with tin foil and allow to rest for 15 minutes while you make the gravy. Transfer the green beans to a warm plate and set aside.
  7. Scrape up all the sticky bits and onions from the tray and pour into a skillet. Stir broth and spelt flour together and add to the skillet. Bring the mixture to a boil, stirring constantly with a wooden spoon. Let it simmer for a few minutes until thickened.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com


http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

Cruffins by Gordon Ramsay

Cruffins



© 2019 | http://angiesrecipes.blogspot.com


© 2019 | http://angiesrecipes.blogspot.com

A cruffin is simply a muffin made out of croissant dough. The pastry is made by proofing and baking laminated dough in a muffin mould or a popover tin would be even better. You can fill them with jam, cream, or curd. We prefer ours just plain or with a light dust of icing sugar because these croissant-muffins are rich enough to be savoured just as they are. These buttery, flaky cruffins are great for brunch or an afternoon snack and they are easier to make than you think.

  • 300 g All purpose flour
  • 1.5 tsp Dried yeast
  • 3 tbsp Raw sugar
  • A pinch of salt
  • 175 ml 3.5% Milk
  • 200 g Butter, softened
  1. Mix the flour, dried yeast, sugar and salt in the bowl of your mixer fitted with a dough hook. Warm the milk and 50 grams of the butter in the microwave on medium-high or in a pot over stove until the butter melts and the mixture lukewarm.
  2. Add the milk mixture into the flour mixture. Stir the mixture on low speed for 5 minutes until a rough dough comes together. Increase the speed and knead until the dough becomes smooth and elastic, about 5 -7 minutes.
  3. Shape the dough into a ball and place in a large greased bowl. Cover with a plastic film or a clean kitchen towel. Set aside in a warm place for one hour until it doubles in volume.
  4. Grease a jumbo 6-hole muffin pan with butter. Punch dough down. Turn out onto a lightly floured surface. Divide the dough into 3 even portions. Roll out each dough into a 40x15cm rectangle. Next time I will roll out to 60cmx15cm, so that you have more layers.
  5. Spread 50 grams of butter all over the rectangle. Starting with the shorter side, roll up the dough tightly. Slice the roll lengthwise into two. Roll each half up from the side that was cut so that you can see the layers of dough. Place it into the prepared muffin tin. Repeat the same process with the remaining pieces of dough. Cover with a kitchen towel and allow the dough to rise for 45 minutes.
  6. Preheat oven to 200C/400F. Bake for 25-30 minutes on the highest rack in the oven until golden brown. Serve, dusted with icing sugar, immediately.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

© 2019 | http://angiesrecipes.blogspot.com

Food Wishes Video Recipes: Italian Party Bread by Gordon Ramsay

Food Wishes Video Recipes: Italian Party Bread


This crispy on the outside, soft in the middle, Italian meat and cheese stuffed loaf is a party waiting to happen. “Festive” doesn’t even begin to describe this visually stunning loaf. Use the easy technique as shown, or switch up the ingredients to create your own personalized party bread.

To read the rest of Chef John’s in-depth article about this Italian Party Bread recipe, please follow this link to become a member.

Follow this link to get the complete, printable written recipe! 

And, as always, enjoy! 


If you want more information about why the blog format has changed, and why we’re now offering complete written recipes, please read all about that here. 


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