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.

 

How to make Baked Cod with Goats Cheese and Thyme – Easy Gourmet Recipe

 

Baked cod with spinach topped with tomatoes in dish

 

 

Make a quick and easy, gluten-free, low-calorie lunch. The lean white fish is also a good source of protein and spinach contains vitamin K for bone health

 

This recipe requires 10 minutes preparation time, 12 minutes cooking time, and serves 2

 

Ingredients:

 

 

 

Directions:

 

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a non-stick pan, add the garlic and fry very briefly to soften it. Tip in the spinach and stir until wilted. Spoon into the base of two gratin dishes, then top with the cod. Spread over some of the goat cheese and arrange the tomatoes on top.

 

  • Snip over a few thyme leaves, then bake for 10 mins until the fish flakes easily when tested. Serve in the dishes.

 

 

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How to make Watercress Risotto with Goats Cheese, enjoy springtime – Popular and Easy Gourmet Recipes

 

Pin on Nom nom

 

 

Enjoy springtime treatment in a bowl with a vibrant watercress risotto with a goat cheese and hazelnut topping that complements the earthy flavors of the watercress

 

The recipe requires 15 minutes preparation time, 45 minutes cooking time, and serves .4

 

Ingredients:

 

  • 120g soft goats cheese
  • 70g parmesan or vegetarian alternative, finely grated
  • 200g watercress
  • 1 small bunch of basil
  • 2 tbsp olive oil, plus extra for drizzling
  • 1 tbsp butter
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 400g risotto rice
  • 150ml white wine
  • 4 litres hot vegetable or chicken stock
  • ½ lemon, zested
  • 50g hazelnuts, toasted and chopped

 

 

Directions:

 

 

  • Blitz most of the watercress in a food processor with the basil and 1 tbsp of the olive oil until you have a smooth purée. Set aside.

 

 

  • Heat the remaining oil and the butter in a large saucepan over a medium heat. Add the onion and a pinch of salt and cook on a low heat for 15 mins or until softened. Stir through the garlic and cook for 1 min. Add the rice and fry for 2 mins. Pour in the wine, simmer and reduce by half. Add half the stock and bring to a rapid simmer, stirring until the stock is absorbed. Once absorbed, add a ladleful of stock at a time and cook until the rice is al dente, stirring continuously for 20-25 mins, or until you have a loose risotto with a little bite – you may not need all the stock.

 

 

  • Stir the watercress and basil purée through the risotto with the parmesan and lemon zest. Loosen the risotto with a dash more stock or hot water and season to taste.

 

 

  • Top with the crumbled goats cheese, toasted hazelnuts, reserved watercress and a drizzle of olive oil.

 

 

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