Italian Pork poached in Milk Recipe – Popular Traditional Gourmet Recipes

Boned Pork Loin

 

This is a traditional Italian method of cooking pork that makes the meat wonderfully tender. Flavoring the goats milk with sage and lemon makes the dish extra special.

 

This recipe requires less than 30 minutes Preparation time, more than 2 hours Cooking time, and Serves 4-6

 

Ingredients:

 

  • 5 litres/2½ pints full-fat goats milk
  • 175g/6oz unsalted butter
  • 2 tbsp olive oil
  • 1 x 750g/1lb 10oz boned pork loin with rind still attached
  • 4 garlic cloves, sliced
  • 6 sage leaves
  • 2 unwaxed lemons, zest removed in strips, cut in half
  • 500g/1lb 2oz waxy potatoes, peeled and left whole
  • 1 head cavolo nero, chopped
  • salt and freshly ground black pepper

 

Direction:

 

  • Preheat the oven to 160C/140C Fan/Gas 3.

 

  • In a large ovenproof pan or casserole, heat 100g/3½oz butter and the oil. Add the pork fat-side down and cook until golden-brown and crisp.

 

  • Remove the pork from the pan and set aside. Fry the garlic and sage for 1-2 minutes. Add the lemon zest, squeeze in the juice and drop in the rest of the lemon. Add the goats milk and bring to the boil.

 

  • Season the pork shoulder with salt and freshly ground black pepper. Put it, fat-side up, into the hot milk. Add the potatoes and cook in the oven for 1½ -2 hours, or until the pork is very tender.

 

  • To cook the cavolo nero, heat the remaining butter in a large frying pan. Once hot, add the cavolo nero and a few tablespoons water. Cook until wilted.

 

  • Remove the pork from the sauce carefully and slice thickly. Place on serving plates, pour over the sauce and serve with the cavolo nero.

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Lemon Cake served with roasted Rhubard – Popular Gourmet Dessert Recipe

 

 

Serve Lemon cake with some fancy sides for an impressive make-ahead dessert

 

The recipe requires less than 30 minutes Preparation time, more than 2 hours Cooking time, and Serves 6

 

 

Ingredients:

 

For the lemon cake

  • 75g/2½oz unsalted butter, plus extra for greasing
  • 3 medium free range eggs
  • 2 lemons, zest and juice only
  • 200g/7oz caster sugar
  • 75g/2½oz crème fraîche
  • 150g/5½oz plain flour
  • 1 tsp baking powder

 

For the glaze

  • 75g/2½oz icing sugar
  • 1 lemon, juice only

 

For the roasted rhubarb

  • 300g/10½oz rhubarb, cut in 2cm/¾in pieces
  • 1 tbsp caster sugar
  • 1 orange, juice only

 

For the lemon curd

  • 4 lemons, zest and juice
  • 110g/4oz butter
  • 175g/6oz caster sugar
  • 4 free-range eggs, beaten

 

For the goats’ cheese cream

  • 110g/4oz mild soft goats’ cheese
  • 50ml/2fl oz double cream
  • 2 tbsp icing sugar

 

To serve

  • 100g/3½oz candied almonds
  • 4 tbsp lemon balm leaves or baby basil leaves

 

 

Directions:

 

  • For the lemon cake, preheat the oven to 180C/170C Fan/Gas 3. Grease and line a 20cm/8in square cake tin.

 

  • Melt the butter and set aside to cool slightly. Put the eggs, lemon juice and sugar in a bowl. Using an electric whisk, beat until the sugar is dissolved. Whisk in the butter and crème fraiche. Sift the flour and baking powder over the top and gently fold in. Stir in the lemon zest and spoon into the prepared tin.

 

  • Bake for 45-60 minutes, or until golden-brown and risen – the cake will split along the top. Put the cake on a wire rack to cool for 10 minutes before removing from the tin. Place a tray or a piece of baking paper underneath the rack.

 

  • For the glaze, whisk the icing sugar and lemon juice together in a bowl then pour over the still warm cake. Remove the tray or paper from underneath the cake and pour any excess back over the cake. Allow to cool before serving.

 

  • For the roasted rhubarb, preheat the oven to 200C/180C Fan/Gas 6.

 

  • Arrange the rhubarb in a single layer in a roasting tin. Sprinkle over the sugar and drizzle over the orange juice. Roast for 8-12 minutes, or until just tender.

 

  • For the lemon curd, put a heatproof bowl over a pan a gently simmering water – do not let the bowl touch the water. Put the lemon zest, juice, butter and sugar in the bowl and whisk occasionally until the sugar is completely dissolved. Beat in the eggs and whisk until thickened and cooked through. Remove from the heat and allow to cool completely.

 

  • For the sugared almonds, preheat the oven to 130C/110C Fan/Gas 1 and line a baking tray with baking paper.

 

  • For the goat’s cheese cream, put all the ingredients in a bowl and mix well.

 

  • To serve, cut the cake into cubes or small slices and arrange on serving plates. Dress the plate with lemon curd, roasted rhubarb, goats’ cheese cream, sugared almonds and lemon balm or baby basil leaves.

 

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