You’ll Need:# 3 lbs. (1.5 kg) loin of pork, boned and scored # 4 oz. (125g) cooking apples, peeled and chopped # 4 oz. (125g) prunes, stoned and soaked # oil and saltDirections : # Make deep and close cuts in the pork skin to make crackling # Open the
Tag: Gas Mark
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You’ll Need:Beef # sirloin of beef, allowing 8oz. (225g) uncooked weight per serving # a little oil or dripping if beef is very lean Horseradish cream # quarter pint of double cream # 2 tsps. sugar # 2 tsps. lemon juice # 2 tbsps. grated horseradish # pinch of mustardDirections
You’ll Need: # 8 oz. (225g) sausagemeat # 8 oz. (225g) celeriac, peeled and chopped # half an ounce (15g) of butter # 4 oz. (125g) bacon, streaky # 2 oz. (50g) breadcrumbs # 4 oz. (125g) pkt. of frozen spinach, thawed and drained # salt and pepperDirections : #
You’ll Need:# 12 lb. (5.4kg) turkey, oven ready # 1 onion, large # 3 tbsps. oil # salt and ground black pepper # one and a half pints (825ml) turkey stock # festive stuffing (see hookery cookery festive stuffing recipe) # 8 oz. cocktail sausagesDirections : # Wipe the turkey
You’ll Need: for the roast partridge # 4 young partridges # 8 rashers bacon # butter # flour # salt and pepper # 4 slices toast # liver pate # fried crumbs # liver pate # watercress for the fried crumbs # 4 oz. (125g) fresh white breadcrumbs # 1
You’ll Need: # 2 young pheasants, hens if possible as they are smaller and more tender # 2 oz. (50g) butter # 4 rashers straky bacon # 1 bouqet garni # 2 tbsps. flour # 1 tsp. dried thyme # 4 fl. oz. (125ml) single cream # salt and pepper
You’ll Need:# 1 x 5lb. duck # salt and pepper # 2 tbsps. clear honey # 4 tbsps duck stock for the sauce # 1 oz. plain flour # 2 tbsp. duck fat from roasting tin # 2 fl. oz.(50ml) port # 1 orange, rind and juice # 1 tbsp.
You’ll Need:# 1 x 8-10 lb. (3.6-4.5kg) oven-ready goose # 2 oz. (50g) butter, melted # 2 tablespoons demerara sugar # 1 tablespoon lemon juice # 2 red skinned apples # 2 green skinned apples # salt and ground black pepperDirections : # Pre-heat oven to 425F, Gas Mark 7,
