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| Winter - Buying Pork |
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Buying Beef - Buying Pork - Buying Lamb - Buying Ham
Joints to choose — Loin or Joint from the leg.
Weight to allow — A 3 to 4lb (1.4 to 1.8kg) boned joint gives 6 to 8 good portions. Allow slightly more weight if buying joint on the bone.
Accompaniments —
Sage and Onion Stuffing and/or
Guild of Q Butchers' Orange Stuffing:
Peel and finely chop 1 medium onion, finely chop 3 celery sticks. Grate the rind from 2 oranges, halve the fruit and spoon out the orange segments. Heat 2oz (50g) butter or margarine, add the onion and orange rind and cook for a few minutes. Mix with the
celery, orange segments, 2oz (50g) soft breadcrumbs, 2oz (50g) chopped walnuts, 1 egg and seasoning. Bake in a covered dish with the pork. Gives up to 8 servings.
Cranberry and Apple Sauce:
Blend equal quantities of apple puree and cranberry sauce.
Port Wine Sauce:
Boil 3/4 pint (450ml) beef stock with a peeled onion and several strips of orange rind: cool then strain.
Heat 2oz (50g) butter, stir in 11/2oz (40g) flour, then stock, 3 tablespoons sultanas and 3 tablespoons orange marmalade. Heat steadily, stirring until thickened.
Add 1/4 pint (150ml) port wine, heat without boiling. Season well.
Boiled or Duchesse potatoes:
See "Lamb", flageolet or green beans,
broccoli.
For Good Crackling
Ask your Q Butcher to score the rind; stand meat on trivet in roasting tin, rind uppermost. Brush with oil and sprinkle with salt. Do not cover.
Cooking Times —
375oF/190oC, Gas Mark 5.
Allow 30 to 35 minutes per lb (450g) plus 30 minutes.
Carving Pork —
Carve loin downwards and leg joint across the grain.
Using Cooked Pork —
It is delicious in salads and makes a luxury
Cottage Pie.
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