Give your loved ones with a lasting smile on your face when they prepare these delicious recipes: roast pork loin and pork pie. Serve the roast fillet of pork for special occasions. And do a little pork pie, even on ordinary days. But we first need their Rachael Ray Cookware at the table before flying to a large kitchen.
Roast pork loin with cooking courses online
Ingredients:
4 pounds pork loin 1.8 kg
Olive oil
Salt and pepper
Half teaspoon dried thyme 2 ml
Half teaspoon dried oregano leaves 2 ml
A quarter teaspoon anise seeds 1 ml coffee
2 tablespoons flour 30 ml
1 onion, chopped 1 bell pepper
1 cup chicken broth 250 ml
1 cup dry white wine 250 ml
1 clove garlic, minced 1 clove
Dash Dash nutmeg
The first step you need to do is rub the meat all over with olive oil. And then sprinkle generously with salt and pepper. Next, mix the thyme, oregano, anise seeds and flour, then rub the mixture over the meat. Therefore, place the onion slices with chopsticks on the fat side of the roast. Put in a dish with the bone side down. The bones are a shelf. Cover with plastic wrap and let stand in refrigerator for at least 8 hours. Let stand at room temperature for 2 hours before cooking.
Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius. Remove the transparent packaging of meat and bake for about 30 minutes. Meanwhile, combine the chicken broth, wine, a little garlic and nutmeg in a small saucepan. Simmer this for about 10 minutes. Then pour the mixture into the meat after cooking, the first 30 minutes. Put the meat in the oven and bake at 185 degrees Fahrenheit or 85 degrees Celsius with a meat thermometer. Often water during the cooking process.
Trotter with cooking courses online
Ingredients:
3 pounds pork shoulder 1.4 kg
Ft 1 or 2 pounds from 675 to 900 g pigs
1 medium onion, sliced 1Medium
A quarter teaspoon dried thyme 1 ml
1 bay leaf 1 queen
3 cloves 3
2 teaspoon salt 10 ml
6 peppercorns 6
Boil water
pastry butter
Three quarter cup chopped onion 180 ml
Half teaspoon sage 2 ml
1 teaspoon salt 5 ml
A quarter teaspoon pepper 1 ml
2 tablespoons butter 30 ml
Half cup of water to 125 ml
1 egg yolk 1
1 tablespoon milk 15 ml
First, remove the bones and pork fat. Discard the fat. Then cut the meat into 1 ½ inch or 3.75 cm, then store in the refrigerator for later use.
At the same time, combine the pork bones, pig's feet, onion, thyme, bay leaf, cloves, 2 tbsp (10 mL) salt and pepper inside the boiler. Then add boiling water, then cover simply. Bring to a boil. Then reduce heat, cover and simmer for about 3 hours.
You then tighten the two pork bones and pig's feet. Try to remove all the pieces of lean meat of pig's feet and add the raw pork. Finally, throw the bones. Cool the broth and lift and discard the fat. And hard-boiled broth until reduced to about 2 cups or 500 ml if necessary. Set aside for later use. Meanwhile, heat the oven to 325 degrees Fahrenheit or 160 degrees Celsius. After that, have a 9-inch (23 cm) spring-form pan, 3 inches (7.5 cm) deep loan.
Then you get two thirds of the butter in a round pastry, which is large enough to cover the bottom and sides of pan. Pan ease and firmly anchor against the sides of the pan.
Then put the raw pork into cubes and pieces of pork hocks of meat on baking sheet covered. Sprinkle with the chopped onion, sage, 1 teaspoon or 5 ml of salt and pepper. Dot with butter.
Then pour the remaining batter into a game that is a little larger than the top of the plateau. Pour over the meat, wet the bottom of it and then seal it with the bark pressing and pressing firmly. Cut a small round hole, which is the size of a quarter in the center of the upper crust. Then pour in a half cup or 125 ml of water.
Bake for about 4 hours or until the meat is cooked and the dough is golden brown. Beat the egg yolk and milk with a fork, then brush the top crust on cooking for 3 hours.
And finally, the foot is removed from the oven. Heat 2 cups (500 ml) broth that was saved from cooking pork feet, and pour as much stock into the hole in the top and the cake will be. Cool, then chill for at least 12 hours. After all, serve cold or chopped into thick slices.
pastry butter with cooking courses online
2/3 cup boiling water 160 ml
1 and a half cups of 330 ml of lard
4 cups sifted all-purpose flour 1 ml
1 ½ teaspoon salt 7 ml
Add boiling water to lard, and beat it with a wooden spoon or rotary beater until it becomes creamy. Cool. Then add the flour and salt. Mix with a fork. Gather it into a ball, wrap in waxed paper and refrigerate. Finally, the roll and pork pie as indicated in the recipe.cooking courses online say you : Bon appetit !!
And Don't forget View
previous article :