Showing posts with label Crispy. Show all posts
Showing posts with label Crispy. Show all posts

Pork roast with crispy crackling

Everyone loves roast pork with crackling as part of Christmas dinner. Try this easy pork dinner recipe with 'best ever' crackling this festive season - your family will be talking about how good it was until next year!

2kg (1.8-2.2kg) loin of pork
2 tablespoons olive oil
4 tablespoons sea salt
1 tablespoon freshly ground black pepper
2 onions, peeled and thickly sliced
2 apples, sliced thickly in rounds
2 tablespoons plain flour
50mL white balsamic vinegar or apple cider vinegar
1 cup (250mL) chicken stock

1. Remove the pork from the fridge and use a sharp knife to score the skin of the pork at 1cm intervals. This does require assertive use of the knife, or get your butcher to do it. Rub the oil into the skin and then the sea salt and black pepper. Make sure you push some salt into the slits. It is a lot of salt, but does ensure fab crackling.

2. Preheat oven to 220°C. Place the onion rounds in the middle of a large baking dish and place the pork on top. Roast for 30 minutes, then reduce the heat to 200°C and roast for another 30 minutes.

3. Remove roast from oven, baste pork and arrange apple slices around pork. Roast for another 20 minutes until apples are tender. At this point, if the crackling has not crackled, increase the oven temperature or turn on the grill and crisp for 5 minutes.

4. Remove pork and apples from oven and rest on a plate for 10 minutes before carving. Use an oven mit to tilt the baking dish so all the fat runs to one corner, spoon off most of the fat, leaving only 2 tablespoons.

5. Heat the dish over a hot plate, stir in plain flour and use a wooden spoon to dislodge all the yummy roasted bits. Pour in white balsamic vinegar, chicken stock and any juices that have collected under the pork. Stir until thickened.

6. Serve the carved pork with the roasted onion rings, apples and gravy. Serve with roast potatoes and beans.

I was very reluctant to cook roast pork. Too much fat, too much angst about getting the crackling right. But here it is, and it was sensational. Just try not to think about all that fat. It is Christmas.
The loin of pork was already beautifully rolled and tied by the butcher, so I didn't undo all that work to include a stuffing. If you would like to 'roll your own', try the Classic sage or Prosciutto and cranberry stuffing or prepare Cheat's stuffing separately.
This recipe was created by Melissa Hughes for Kidspot, New Zealand’s best recipe finder.

7 mouth-watering dishes you can easily make for dinner

It’s such a headache to think of what to make for dinner every evening, isn’t it?
Take it easy! We collected several dinner ideas that your family will definitely like. Bon appetit!

Crispy fish nuggets

2 eggs
2 cups of breadcrumbs
1/4 cup of wheat flour
Seed oil
450g of cod or flatfish
Salt and pepper, according to taste

1. Crack the eggs into a bowl and whisk them well. Put the breadcrumbs and flour in 2 different bowls.

2. Season the fish with salt and pepper, then cut it into long pieces. Drop each piece into the flour first, then into the egg and coat it in the breadcrumbs.

3. Fry each side of the nuggets for 3 minutes.

4. Put the fried nuggets on paper towels to get rid of the extra oil.

Healthy risotto

1/2 cup of whole grain brown rice
1/2 cup of barley
1 tablespoon of olive oil
1 medium-sized onion
2 cloves of garlic
Ground black pepper
1/2 cup of chicken stock
400g of chopped asparagus
170g of mushrooms
60g of low-calorie cream cheese
1 tablespoon of grated Parmesan cheese
2 tablespoons of chopped spring onion
1/2 teaspoon of lemon zest

1. Put the rice and barley into boiling water and cook for 15 to 20 minutes.

2. Heat up the oil in a large frying pan over a medium heat. Add the onion, garlic, salt, and pepper and cook for 5 minutes until the onion is soft and brown.

3. Drain the water. Add the onion and 1/4 of the chicken stock to the rice. Cover the pan with a lid, and cook the risotto until the rice and barley are soft. It will take about 6 to 8 minutes.

4. Add the asparagus and mushrooms and cook everything together for 8 to 10 minutes until the vegetables are tender. Take the pan off the stove. Add the rest of the stock, cream cheese, and Parmesan. Stir the risotto to melt the cheese. Garnish the dish with the spring onion and lemon zest.

10 shamelessly appetizing cheese dishes

Cheese can make any dish special and flavorful. We even use it to make some foods more appetizing for our choosy children. They may even want a second helping!


Crispy cheese potatoes

 washed potatoes
230g of grated cheese
500g of sliced bacon
Olive oil
Salt and pepper
Sour cream and spring onion for serving

1. Preheat the oven to 240°C.

2. Pierce the potatoes with a fork many times. Sprinkle them generously with salt and pepper.

3. Place the potatoes on a baking sheet and bake until the peel is crispy. Let them cool down.

4. Cut the potatoes into halves. Take the flesh out with a spoon — there should be about 0.5 inch in thickness left. Sprinkle the halves with the olive oil on both sides and bake for 5 to 7 minutes more. The potatoes should turn a golden color inside.

5. Place the cheese and bacon into the halves and put them in the oven for 2 minutes, until the cheese melts. Serve the dish with the sour cream and chopped onion.

Six chocolate desserts that are too seductive to be legal

Very few people don’t like chocolate. It is an important part of any diet, and it also makes us smarter — so why not eat it as much as you can?

1. Crispy and delicate chocolate cookie

3 egg whites
65 g of cocoa powder
1/2 teaspoon of cinnamon
1/4 teaspoon of salt
1 teaspoon of vanilla
100 g of chocolate drops
360 g of powdered sugar

1. Combine all the dry ingredients in a bowl.

2. Add the egg whites and vanilla. Mix everything together with a whisk to get a smooth paste. Do not whip it up, just mix it.

3. Add the chocolate drops.

4. Line a baking sheet with parchment paper. Scoop the batter with a teaspoon and make small cookies. There should be 2 or 3 cm between them. Bake for 15 minutes at 180° C.

5. Let the cookies cool down for 10 minutes. They are very brittle when hot.

2. Chocolate cheesecake

250 g of cookies
150 g of butter
2 tablets of dark chocolate
3 eggs
1 cup of powdered sugar (or sugar)
750 g of Philadelphia cream cheese
2 tablespoons of cocoa powder
500 g of sour cream

Let’s make the base first.

1. Grind the cookies using a blender. It’s better to use chocolate cookies, but if you don’t have them, use any kind of cookie and add a bit of melted chocolate.

2. Add the butter and a little bit of cinnamon (but no more than 1/2 teaspoon).

3. Grease a round mold with butter and place the cookies at the bottom, slightly pressing them down.

4. Cover the mold with kitchen film and put it in the fridge for 30 minutes.

Now we make the filling.

1. Melt the dark chocolate over a water bath.

2. Whisk the eggs together with powdered sugar to create stiff peaks.

3. Keep on whisking and add the chocolate, cream cheese, vanilla and sour cream.

4. Mix everything well to get a smooth cream.

5. Preheat the oven to 160° C. Spread the filling over the base and smooth the surface. Bake for 1 hour.

6. Turn off the oven, open the door and let the cheesecake sit for 2 hours.

7. Take the cheesecake out of the oven carefully and place it in the fridge for 5 to 7 hours.

8. You can garnish the cheesecake with whipped cream or chocolate icing.

How to make chocolate icing.

1. Bring the cream to a boil.

2. Break the chocolate into chunks and melt them in the cream, stirring until you get a smooth paste.

3. Carefully place the icing on top and smooth it with a spatula.

4. If you want to make something unusual, place melted white chocolate on the icing and draw a ’spider web’ using a toothpick.

3. The most delicate chocolate mousse

100 g of dark chocolate (70% cocoa)
200 ml of hazelnut milk
300 g of tofu
50 g of ground hazelnut

1. Break the chocolate into chunks and put them in a pan. Cut the tofu into small pieces. Add the tofu and hazelnut milk to the chocolate.

2. Melt the chocolate, stirring, over low heat. All the ingredients should mix completely.

3. When the chocolate has melted, put it in a bowl and whisk with a mixer until you get a smooth, creamy mousse.

4. Put the dessert in molds and sprinkle with the ground hazelnut. Place it in the fridge for 1 hour.

4. Chocolate and almond brownie

100 g of butter
45 g of dark chocolate
60 g of cocoa powder
1 cup of sugar
1/4 teaspoon of salt
1 teaspoon of vanilla
1 egg
80 g of flour
200 g chocolate chunks
Almonds for garnishing

1. Preheat the oven to 180° C. Line a square mold with parchment paper.

2. Melt the butter with dark chocolate in a large pan until you get a smooth paste. Turn off the stove. Add the cocoa powder, salt and sugar.

3. Add the egg, vanilla, and flour. Mix everything well. Put the batter in the mold and bake for 25 to 30 minutes. You can check if it’s done by using a toothpick.

4. Let the brownie cool down completely.

5. Melt 200 g of chocolate over a water bath. Stir it until it melts completely.

6. Spread the chocolate over the brownie. Cut the almonds into flakes and sprinkle them over the brownie.

7. Keep the brownie in the fridge until the chocolate topping cools completely.

5. Chocolate lava cake in a cup

1/2 cup of unsalted butter
15 g of dark chocolate
1/2 cup + 2 teaspoons of chocolate drops
1 egg
1/3 cup of sugar
1/8 teaspoon of salt
1/2 teaspoon of vanilla
1/4 cup of flour
Vanilla ice cream for serving

1. Preheat the oven to 160° C. Prepare 2 small cake molds.

2. Combine the butter, chocolate and 1/2 cup of chocolate drops in a heatproof bowl. Place the bowl over a pan with boiling water (the bottom shouldn’t touch the water). Melt the ingredients, stirring. When you get a smooth paste, turn off the stove and let the paste cool down.

3. Whisk the egg together with sugar to create white peaks. Add the melted chocolate, salt, vanilla and flour.

4. Place the batter in the molds. Put 1 teaspoon of chocolate drops on top and carefully press them down to the middle of the cake. Bake the cakes for 15 to 20 minutes until the top gets dry and crusty. Cool the cakes and serve with ice cream.

6. Chocolate cream pie

For the batter:
200 g of unsalted butter
2 cups of wheat flour
1/5 cup of sugar
1/2 cup of brown sugar
3/4 cup of cocoa powder
1 teaspoon of baking soda
1 teaspoon of salt
2 large eggs
1/2 cup of sour cream
1 teaspoon of vanilla
Butter for greasing the mold
Almonds for garnishing
For the cream:
670 g of dark chocolate
300 g of unsalted butter

1. Preheat the oven to 180° C. Line 2 molds (about 22 cm in diameter) with baking paper and grease with butter.

2. Combine the flour, sugar, cocoa powder, baking soda and salt in a large bowl.

3. Place the butter and a glass of water in a small pan. Bring it to a boil. Add this mixture to the dry ingredients and blend with a mixer on the lowest setting. Then add the eggs (one by one), sour cream and vanilla. Mix everything thoroughly.

4. Pour the batter into the molds and bake for 35 to 45 minutes. Check to see if it’s done with a toothpick (it should come out clean). Take the cakes out of the oven and let them cool down for 20 minutes in their molds.

5. While the cakes are cooling down, prepare the cream. Melt the chocolate in the microwave or over a water bath, stirring. Add the butter and blend thoroughly with a blender or mixer.

6. Spread 3/4 cup of the cream over the cake, cover it with the other one, and top the pie with the rest of the cream.

7. Garnish the pie with almond flakes and put it in the fridge for 6 to 8 hours.

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