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Top :: Entertainment ::Books::
The Koran La Qur’an Recipe Book |
lucylockett
Date:
2008-04-20
Time: 09:46:47
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A sumptuous pork loin stuffed full of sweet
apricots and prunes
Ingredients
* 4 lb. boneless pork loin, prepared for
stuffing
* 1 cup pitted prunes (approx)
* 1 cup dried apricots (approx)
* 1 garlic clove
* salt and freshly ground pepper, to
taste
* 8 tbsp (1 stick) butter, softened
* 1 tbsp dried thyme
* 1 cup Madeira wine
* 1 tbsp molasses
* watercress (garnish)
Method: How to make
1. Preheat oven to 180 °c.
2. Using the handle of a wooden spoon, push
the dried fruits into the pocket in the
roast, alternating prunes then apricots.
3. Cut the garlic into thin slivers. Make
deep slits in the roast with the tip of a
knife and push the garlic into the slits. Tie
roast with twine and rub surface with salt
and pepper.
4. Set the roast into a shallow pan and smear
the butter over the roast. Sprinkle with
thyme. Stir Madeira and molasses together in
a small bowl and pour over the roast.
5. Set the pan in the middle of the rack in
the oven and bake for 1 ½ hours
(approximately 20 minutes per pound). Baste
frequently.
6. When roast is done (do not overcook)
remove it from the oven and let it stand,
loosely covered with foil for 15-20 minutes.
Cut into thin slices, arrange slices in a
serving platter and spoon juices over them.
Garnish with watercress and serve immediately
with Calvados brandy gravy.
Emmmmmmmmm I may of got a lil mixed up and
confused here emmmmmmmmm ooooops |
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Re: The Koran La Qur’an Recipe
Book |
lekki
Date:
2008-04-21
Time: 10:59:20
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Same ere jolly, if its crispy then i can eat
it but i normally cut it off before cookin
it |
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