Tag Archives: Sunday Roast

Roast Fillets of Pork with Prune and Apple

Our default Sunday lunch is Roast Chicken and John is the one who makes this weekly treat, served with Yorkshires and roasted root vegetables (already blogged) but last week, I fancied a change and had seen this recipe in a magazine. The pork is fabulous: the meat is moist and succulent and the stuffing, flavoured with sage, prunes and apples, is simply sublime. The finishing touch is the wonderful crispy Parma ham that is the wrapping to this rather wonderful gift of a lunch. Definitely put this one on your Sunday lunch list – you won’t regret it!!!

Serves 6 – 8

What you need…

1 x baking tin, lined with baking parchment

Knob of butter

1 large onion, roughly chopped

1 medium Bramley apple, peeled, cored and finely chopped

Sausagemeat from 3 pork sausages

50g ready-to-eat dried prunes, roughly chopped

1 tablespoon fresh sage, chopped

Sea salt and black pepper

2 x 450g pork fillets

8 slices Parma ham

for the gravy

300ml boiling water from the kettle

1 x chicken stockpot (I use Knorr)

2 tablespoons flour

100g chicken gravy granules

200ml apple juice

A good slosh of Marsala wine

Sea salt and black pepper

What to do…

Preheat your oven to 200°c / 400°f / gas 6.

First, make the stuffing. Melt the butter in a large saucepan over a high heat, add the onion and sauté for 1 minute. Pop on the lid and sweat over a low heat for 15 minutes until soft. Add the apple and stir for a few moments. Set aside.

Put the sausagemeat, prunes and sage into a bowl. Season and then add the onion and apple. Stir to thoroughly incorporate.

Cover a large board with cling film. Place the pork fillets on top and then cover them with cling film. Take a rolling pin and bash the fillets until they are roughly one third thinner than when they started. Remove the cling film and spread the stuffing on one fillet, placing the other one on the top of the stuffing.

Onto your baking tin, lay eight slices of Parma ham, slightly overlapping and sit the fillets on the top so they lay across the ham. Roll up like a roulade so that the Parma ham is sealed underneath. My Parma ham kept breaking up so I produced more of a patchwork effect but that didn’t seem to spoil the overall appearance, so just go with the flow.

Pop your pork into the oven and roast for about 1 hour, until crispy and cooked through. Transfer to a warmed serving plate to rest.

Whilst your pork is cooking, turn your attention to the gravy. First, make your stock by using a balloon whisk to dissolve the stockpot into the boiling water. Into a hot saucepan tip the flour and then, over a high heat, gradually tip in the stock, thoroughly whisking in each addition before adding any more. Once all the stock is in, pour in the apple juice. This then, was the end of Mary’s recipe. We however thought that the gravy was too sweet and a little light on body so we tweaked as follows: tip the gravy granules into a large jug and then whisk in some of the hot stock/apple juice mixture. Gradually add all the liquid to the granules, whisking as you go and then pour it all back into the saucepan. Bring to the boil and then slosh in some Marsala. Taste. Season and add more Marsala to taste – pretty damned good!!!

Serve your pork in slices with the gravy – absolutely delightful and very, very moreish!

Inspired by…

Mary Berry

How easy…

The pork itself is dead easy. As you can see though, we struggled a bit with the gravy. For us, Mary’s version was too sweet. We were however very happy with the tweaked version which was a rich and smooth with a gentle sweetness from the apple juice. My advice would be to make the pork following the instructions and then to make your own favourite gravy, adding a little apple juice to it!

 

 

John’s Yorkshire Puddings Revisited

Inspired by last night’s GBBO and because the season of Sunday roast dinners is nearly upon us, I’ve decided to re-blog not one of my tweaked recipes but that of John’s Yorkshire Puddings! They’re not filled like those on telly last night but they are legendary! Family and friends get REALLY excited when they come to us for John’s Sunday Roast. Every element of the meal is wonderful, however the Yorkshires and his gravy steal the show! I’ve met many people who reckon they can’t make decent Yorkshire Puddings so I’d again urge trying this recipe – it will transform your Sunday Lunch!

This recipe makes one large Yorkshire Pudding and 12 tiddlers. I can’t tell you how many they serve – they get demolished whether there’s 6 of us, 8 or 10!!!

What you need…

1 x 20cm round baking tin and 1 x 12-hole muffin tin

Fat from top of gravy stock from the previous week’s Roast Dinner or goose fat or lard

270g plain flour

4 large eggs

275ml full fat milk and 200ml water (in the same jug)

Sea salt and black pepper to taste

2 heaped tablespoons suet

What to do…

Preheat your oven to 220°c / 425°f / gas 7. I have assumed you are using the same oven to roast your meat (we have 2 chickens).

Ideally, you will have a jug of stock from the previous week’s roast dinner and topping this will be a layer of fat. Scoop off the fat and put half a teaspoon in the bottom of the individual moulds and two dessertspoons into the ‘family-sized’ tin. (The remaining stock should be used as the base for this week’s gravy, excluding any remaining fat).

If you’re starting from scratch, do the same with either goose fat or lard.

Sift the flour into the bowl of a standalone electric mixer. (If you don’t have one, use a roomy bowl with an electric handheld whisk). Make a well and break in the eggs. Whisk slowly. Whilst whisking, gradually pour in the milk and water. Turn the speed up to medium and whisk for 2 minutes. Switch the mixer off. Using a spatula, loosen any stuck flour from the sides or bottom. Season to taste. Mix at medium speed for a further two minutes. Leave to rest until cooking time.

Pop your baking tray and muffin tin into the oven and heat until the fat is smokin’ hot!

Sprinkle the suet into the batter and give it a quick mix to evenly incorporate. Ladle the mixture into the your hot baking tin and muffin tin. Pop them both into the oven and cook for around 20 minutes or until golden brown. Watch those babies rise!!!!!!

Serve with your roast dinner – we don’t follow convention – Yorkshire Puddings are served with chicken, beef, suet puddings……pretty much everything!

johns-yorkshires-1-w

Inspired by…

John, who in turn, tweaked Delia Smith’s recipe

How easy…

They are easy so don’t be hesitant – give them a go!

 

 

 

John’s Yorkshire Puddings

John’s Yorkshire Puddings are legendary. Family and friends get REALLY excited when they come to us for a Sunday Roast. John cooks the lot and it is unquestionably in a league of its own! Every element of the meal is wonderful however the Yorkshires and his gravy are simply spectacular! I’ve met many people who reckon they can’t make decent Yorkshire Puddings – try this recipe – it will transform your Sunday Lunch!

Serves: this recipe makes one large Yorkshire Pudding and 12 tiddlers. I can’t tell you how many they serve – they get demolished whether there’s 6 of us, 8 or 10!!!

1 x 20cm round baking tin and 1 x 12-hole muffin tin

Fat from top of gravy stock from the previous week’s Roast Dinner or goose fat or lard

270g plain flour

4 large eggs

275ml full fat milk and 200ml water (in same jug)

Salt and pepper to taste

2 heaped tablespoons suet

What to do…

Preheat your oven to 220°c / 425°f / gas 7. I have assumed you are using the same oven to roast your meat (we have 2 chickens).

Ideally, you will have a jug of stock from the previous week’s roast dinner and topping this will be a layer of fat. Scoop off the fat and put in half tsp in the bottom of the individual moulds and two dessertspoons in the ‘family-sized’ mould. (The stock should be used as the base for this week’s gravy, excluding any remaining fat).

If you’re starting from scratch, do the same with either goose fat or lard.

Sift the flour into the bowl of a standalone electric mixer. (If you don’t have one, use a roomy bowl with an electric handheld whisk) Make a well and break in the eggs. Whisk slowly. Whilst whisking, gradually pour in the milk and water. Turn the speed up to medium and whisk for 2 minutes. Switch mixer off. Using a spatula, loosen any stuck flour from the sides or bottom. Season to taste. Mix at medium speed for a further two minutes. Leave to rest until cooking time.

Pop your baking tray and muffin tin into the oven and heat until the fat is smokin’ hot!

Sprinkle the suet into the batter and give it a quick whizz. Ladle the mixture into the your hot baking tray and muffin tin. Pop them both into the oven and cook for around 20 minutes or until golden brown. Watch those babies rise!!!!!!

Serve with your roast dinner – we don’t follow convention – Yorkshire Puddings are served with chicken, beef, suet puddings……pretty much everything!

Inspired by…

John who in turn, tweaked Delia Smith’s recipe

365-6 copy

How easy…

They are easy so don’t be hesitant – given them a go!

 

 

Rosemary-Roasted Root Vegetables

Winter Sunday Roasts in our house are one of the highlights of the weekend. Generally, we have roast chickens served with the lightest, fluffiest Yorkshire Puddings, fabulous gravy and these wonderful roasted root vegetables. As the herbs used in these vegetables mingle with the cooking smells of the chickens, a unique and simple gorgeous aroma permeates the house. It doesn’t matter how horrible the weather is outside, the cooking smells and the knowledge of the meal that is shortly to come brings a lovely warmth inside. Kitchen rules apply: G&Ts on the side and a good bottle of red opened and waiting to accompany this fine meal! The Sunday Roast is prepared by John – which makes it even better – and I only get involved in the preparation of these delicious vegetables. A further joy is the single baking dish that is used to cook them in – minimal washing up! Try them as an alternative to your normal Sunday Roast vegetables – you’ll love them.

 Serves 4

 What you need…

1 large ovenproof dish (mine is 20cm x 30cm x 7cm deep), lightly buttered

½ swede, peeled and cut into wedges

6 carrots, peeled and halved lengthways

4 parsnips, peeled and halved

2 turnips, peeled and quartered

2 red onions, peeled and quartered

2 large red potatoes, washed quartered

3 cloves garlic, chopped

3 tablespoons olive oil

5 sprigs of rosemary

Sea salt and black pepper

What to do…

Preheat your oven to 200c / 400f/ gas 6.

Chuck all the vegetables into your ovenproof dish.

Scatter over the rosemary and pour over the oil. Mix everything together ensuring that the rosemary and oil are evenly dispersed among the vegetables.

Pop in the oven and cook for 25 minutes. Take them out and give them a quick stir before popping them back in for a further 20 minutes. Enjoy the wafting aroma of rosemary!

Serve your rosemary-roasted root vegetables with the rest of your Sunday Roast, indulge in far too much lovely food and retire to the sofa for a little afternoon snooze!

Tips…

Aim to have your chunky vegetables pieces roughly the same size.

Used ready-prepared Cooks’ Ingredients’ frozen, chopped garlic – so much easier than all that peeling and chopping.

For a slight variation, I sometimes add thyme and sage as supplements to the rosemary.

Inspired by…

Delia Smith’s Winter Collection

How easy…

Spectacularly easy and only one pot to wash up. You can also prepare them and then cover the raw vegetables and herbs with cling-film for up to 2 hours before popping them in the oven, which provides the added bonus of allowing the flavours to develop even further.