Friday, July 1, 2011

I wanted spirals but got fettucine, lucky the goat cheese and pancetta sauce was so yum!

All i need to say is: delicious
Don't skimp on the sauce. This says it serves 6 people on my inspiration site... We had it between two of us. Very generous with sauce is always the key with pasta.
A few changes made by me.. I can't resist.
Sorry that the instructions are so vague - I forgot to keep track of quantities. Just do it by feel.

1 garlic clove, finely chopped
About 6 slices pancetta, chopped into pieces
White wine
1 small bunch asparagus, cut into little pieces
1/4 cup olive oil
1 tbsp lemon zest
Small log of goats cheese
Large handful rocket

In a pan heat the olive oil. Add the pancetta and cook until crisp. Turn down the heat and add the garlic. Cook for a couple of minutes. Add a generous splash of white wine and the asparagus. Cook until the asparagus is bright green and tender.

Cook the fettucine until al dente. Reserve a cup of cooking water in case you need it later.

At the last minute stir the lemon zest and goats cheese into the sauce. Stir through the pasta with plenty of freshly ground pepper and salt to taste and the rocket. Season with lemon juice to taste.

This is also delicious with a bit of chilli. Add it into the sauce when you add the garlic. The kick it gives cuts through the sauce nicely.

Upside down orange cake !

Harvey oranges.
Upside down
Beautiful tesselating oranges with sticky sweet syrup. (can circles tesselate?)
1/2 cup honey
1/4 cup freshly squeezed orange juice
2 oranges, cut into thin slices
3/4 cup soft butter
1 cup sugar
2 large eggs
1 tbsp grated orange zest
1 1/2 cups flour
1 tsp baking powder
1/3 tsp salt
1/3 cup milk

Line a 20cm square cake pan with baking paper and spray with cooking spray. Preheat the oven to 180C.

In a saucepan heat the honey and orange juice until boiling. Cook until the mixture is foamy and slightly thickened and an amber-brown colour. Pour the syrup into the base of the pan. Put into the fridge to thicken and cool. Cover generously with orange slices.

In a bowl cream the butter and sugar and orange zest. Add the eggs one at a time. Fold in the flour, baking powder and salt alternating with the milk. Dob gently over orange slices.

Bake for about 35-40 mins or until just set and springy to touch. The cake will soak up all the lovely honey and orange glaze. Cool in pan for 5 mins then turn out onto a large plate with a lip to catch all the leaky syrup.

Delicious warm, delicious cold. I'm sure it would make beautiful individual puddings. Ice cream or cream would also be a worthy addition

Mumma's Beautiful Rolled Pork Loin with Crackling

You need high heat for crackling. Really high heat. It doesn't seem to matter whether you crackle at the beginning of cooking time, then turn down the heat, or crackle at the end once your meat is succulent.
Rules: make sure your meat is scored through the skin.
Buy meat with a good fat layer
Dry the skin thoroughly with a paper towel
Oil and salt the skin well
High heat = good crackle
Use a griller if the crackle hasn't happened and you think the meat is cooked underneath

This is a beautiful combination of pork with rich roast vegetables.
Adapted from Gourmet Traveller.

Take the stuffing to the butcher and get them to stuff for you
Serves 6

1.8kg piece of pork loin
3 small pink lady apples, halved horizontally
200g peeled chestnuts
12 shallots
1/2 cup sage leaves
350mL cider

4 shallots, finely chopped
4 pink lady apples, coarsely chopped
125mL dry cider
50mL cider vinegar
1 tbsp sugar
2 tbsp coarsely torn sage leaves
Butternut pumpkin, cut into bite-sized pieces

For stuffing:
Heat 1tbsp olive oil and a good knob of butter in a pan, add shallot, cook gently until tender (4-5 mins). Add apple, cider, vinegar, sugar. Stir occasionally until apple is tender and mixture has caramelised and it thick (8-10 mins). Season well with salt and pepper. Leave to cool. Take to your butcher to stuff into your pork loin.

Preheat oven to 250C. Place pork in a roasting pan, drizzle with olive oil, season with salt and pepper. Place apple, chestnut, shallot, sage and pumpkin around base of pork. Pour in cider. Roast until crackling starts to form (30 mins). Turn down heat to 150C and cook for further 10-15 mins or until just cooked through.
Rest for 5 mins. Slice into thick pieces