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Roast pork shoulder |
Why I toast the
free range roast
Clare Latimer backs British produce and animal welfare as she shares the secrets behind some of her catering customers’ favourites
IN the last few days I have been asked for two recipes that we have served clients at outside catering jobs. I thought this week I would let the recipes go public, so here they are:
Spicy slow roast pork shoulder
Having seen the programme on television on how the majority of pigs are kept on the Continent, please buy free-range pork and hopefully British. I find it too upsetting to even write about. Barratt’s butchers in England’s Lane are selling Blythburgh pigs every week. These pigs are totally free range all their lives and reared to the highest standard. They are superb and endorsed by our Camden hero Jamie Oliver, as well as myself! Serve this with apple sauce made from the abundance of apples around at the moment.
Ingredients
Serves 6
1 desp French mustard
Little chilli powder
1 teasp ground cumin
Half teasp ground cinnamon
1 teasp allspice
1 teasp fresh thyme
1 desp runny honey
3 garlic cloves, peeled and crushed
Zest of 1 lemon
2kg bone in shoulder free range British pork
Salt and freshly ground black pepper
Method
Preheat the oven to 220C 425F Gas 7.
Put the mustard, chilli powder, cumin, cinnamon, allspice, thyme, honey, garlic and lemon zest into a small bowl or blender and crush or wiz until all the flavours are mixed well.
Place the pork on a roasting tin and, using a very sharp knife, score the skin in strips about one centimetre apart cutting down as far as the fat only. Rub salt all over the skin and particularly down into the cut skin. Then using your hands rub the spice mixture all over the skin and a little on the underside of the roast. Place back in the roasting tin with the skin side up, grind over some pepper and then roast in the hot oven for half an hour. Turn the heat down to 170C 325F Gas 3, cover the roast in foil and continue to cook for a further four hours. Remove the foil and cook for a further one hour. Put the roast on to a carving board and keep warm. Drain off the fat (keep for roasting potatoes another time), stir in a little flour and then add water or stock, stirring continuously and then simmer for a few minutes. Pour into a gravy boat. This roast will be hard to carve as it will be quite crumbly, so it is better torn up with a knife and fork. Serve with the gravy, new potatoes and a good salad or green vegetable.
Chocolate roulade with sloe gin and raspberries
This is one of our most popular puddings with our outside catering and we often alter the alcohol depending on what takes our fancy.
Ingredients
170g plain chocolate
6 eggs, separated
170g caster sugar
Little icing sugar
Splash Sloe Gin or Grand Marnier
10 fl oz double cream
1 punnet fresh raspberries
Method
Preheat the oven 180C 350F Gas 4
Line a large Swiss roll-style baking tin with greaseproof paper. Melt the chocolate in a microwave or a small saucepan standing in boiling water. Beat the egg yolks and sugar together until they are light and fluffy. Pour the melted chocolate into the yolk mixture and stir well. Whisk the egg whites in a bowl until they make stiff peaks and then fold gently into the chocolate mixture. Pour into the lined baking tray and smooth over gently making sure the mixture reaches every corner.
Cook in the oven for about 15 minutes or until springy to touch and only just set. Do not over cook. Leave to cool.
To roll up, lay a piece of greaseproof a little larger than the roulade on the work surface and sprinkle over some icing sugar. Tip the roulade out onto the fresh greaseproof paper and peel off the other piece of greaseproof that it was cooked on. Splash over a little Sloe Gin so that it soaks into the roulade. Whip the cream and then smooth it all over the roulade right to the corners. Sprinkle over the raspberries and then roll up the roulade using the greaseproof paper, but removing it as you roll. It may crack a little but this is usual. Dust with icing sugar and transfer onto a plate and chill until ready to serve. Cut like a Swiss roll. |
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