Cooking With ~Xilef~
Cooking with Xilef shows how easy it is to make the perfect dish that satisfies every corner of your tongue. I will be cooking this dish and rating it on it's ease of cooking, the after mess, presentation and ofcourse, taste. After cooking this I will take photos and post them here.
Dish to be review
Spiced pot-roasted pork loin with sauteed potatoes and roasted carrots
Preparation time
Less than 30 mins
Cooking time
Over 2 hours
Notes
This will make a perfect family roast with the perfect pork crackling. I will be cooking this at my sister's flat in london.
Ingredients
For the pork
1.5kg/3lb 4oz pork loin
salt and freshly ground black pepper
3 Bramley apples, peeled, cored and cut into chunks
½ tsp ground cinnamon
¼ tsp ground allspice
3 star anise
1 tsp cloves
1 tsp juniper berries
50g/2oz butter, cut into pieces
150ml/5fl oz water
For the vegetables
25g/1oz butter
3 tbsp olive oil
4 potatoes, peeled and cut into thick slices
salt and freshly ground black pepper
300g/11oz baby carrots, scrubbed
25g/1oz butter
2 tbsp honey
Method
1. Preheat the oven to 190C/375F/Gas 5.
2. For the pork, using a sharp knife, score the fat on the pork loin in a diamond pattern and rub with a little salt and freshly ground black pepper.
3. Place the apple pieces into the bottom of an ovenproof lidded dish. Scatter over the ground cinnamon, allspice, star anise, cloves and juniper berries and stir to combine.
4. Sprinkle over the butter and water. Place the pork on top and cover with the lid.
5. Place in the oven and roast for an hour. Remove the lid and turn the heat up to 220C/425F/Gas 8. Cook for a further 45 minutes, or until the pork fat is crisp and the meat cooked through. Remove from the oven and leave to rest for 15 minutes.
6. Meanwhile, for the vegetables, heat a frying pan until hot and add the butter, olive oil and potatoes. Fry the potatoes over a medium heat for 8-10 minutes until golden-brown and tender. Season with salt and freshly ground black pepper.
7. Place the carrots into a small ovenproof dish. Dot with the butter and drizzle with honey. Transfer to the oven and roast for 8-10 minutes, until tender.
8. To serve, carve the pork into thick slices and place onto serving plates. Place a spoonful of the apple mixture on top of the pork and spoon the potatoes and carrots alongside.
Dish Rating
Ease: 9/10
Tidiness: 8/10
Look: 8/10
Taste: 9/10
Overall: 8.5/10
Photos
http://i45.photobucket.com/albums/f81/x ... age002.jpg[/img]
Pork
http://i45.photobucket.com/albums/f81/x ... age003.jpg[/img]
Potatoes
http://i45.photobucket.com/albums/f81/x ... e009-1.jpg[/img]
Carrots
http://i45.photobucket.com/albums/f81/x ... age010.jpg[/img]
Apple sauce
Comments please ;D
Cooking with Xilef shows how easy it is to make the perfect dish that satisfies every corner of your tongue. I will be cooking this dish and rating it on it's ease of cooking, the after mess, presentation and ofcourse, taste. After cooking this I will take photos and post them here.
Dish to be review
Spiced pot-roasted pork loin with sauteed potatoes and roasted carrots
Preparation time
Less than 30 mins
Cooking time
Over 2 hours
Notes
This will make a perfect family roast with the perfect pork crackling. I will be cooking this at my sister's flat in london.
Ingredients
For the pork
1.5kg/3lb 4oz pork loin
salt and freshly ground black pepper
3 Bramley apples, peeled, cored and cut into chunks
½ tsp ground cinnamon
¼ tsp ground allspice
3 star anise
1 tsp cloves
1 tsp juniper berries
50g/2oz butter, cut into pieces
150ml/5fl oz water
For the vegetables
25g/1oz butter
3 tbsp olive oil
4 potatoes, peeled and cut into thick slices
salt and freshly ground black pepper
300g/11oz baby carrots, scrubbed
25g/1oz butter
2 tbsp honey
Method
1. Preheat the oven to 190C/375F/Gas 5.
2. For the pork, using a sharp knife, score the fat on the pork loin in a diamond pattern and rub with a little salt and freshly ground black pepper.
3. Place the apple pieces into the bottom of an ovenproof lidded dish. Scatter over the ground cinnamon, allspice, star anise, cloves and juniper berries and stir to combine.
4. Sprinkle over the butter and water. Place the pork on top and cover with the lid.
5. Place in the oven and roast for an hour. Remove the lid and turn the heat up to 220C/425F/Gas 8. Cook for a further 45 minutes, or until the pork fat is crisp and the meat cooked through. Remove from the oven and leave to rest for 15 minutes.
6. Meanwhile, for the vegetables, heat a frying pan until hot and add the butter, olive oil and potatoes. Fry the potatoes over a medium heat for 8-10 minutes until golden-brown and tender. Season with salt and freshly ground black pepper.
7. Place the carrots into a small ovenproof dish. Dot with the butter and drizzle with honey. Transfer to the oven and roast for 8-10 minutes, until tender.
8. To serve, carve the pork into thick slices and place onto serving plates. Place a spoonful of the apple mixture on top of the pork and spoon the potatoes and carrots alongside.
Dish Rating
Ease: 9/10
Tidiness: 8/10
Look: 8/10
Taste: 9/10
Overall: 8.5/10
Photos
http://i45.photobucket.com/albums/f81/x ... age002.jpg[/img]
Pork
http://i45.photobucket.com/albums/f81/x ... age003.jpg[/img]
Potatoes
http://i45.photobucket.com/albums/f81/x ... e009-1.jpg[/img]
Carrots
http://i45.photobucket.com/albums/f81/x ... age010.jpg[/img]
Apple sauce
Comments please ;D
