Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
Stuffed Pork Roast with Browned Potatoes. Here I am on the first day of my challenge to cook meals for myself only using what I have in my home. This week I have challenged myself to stay away from the shops and only cook and feed myself with what I already have in my home/larder/refrigerator/freezer.
I have gotten into the habit of picking up meat and poultry when I am in the shops that is marked down and then popping it into the freezer for later use, but then what do I do? I pick up fresh meat/poultry to use because I have forgotten to take anything out of the freezer.
This week I am not doing that! I am going to use what I already have and try to remember to take things out of the freezer the night before.
This lovely bone-in pork loin roast had been shouting to me for weeks and weeks, and so I made a point of taking it out of the oven and popping it into the refrigerator to thaw out on Saturday night. I thought it would make for a delicious Sunday dinner.
This recipe for a Stuffed Pork Roast with Browned Potatoes is one that I got from my McCalls Cooking School Binder collection many years ago. I had started to collect the recipe cards for in it even before I finished high school.
Unfortunately I had to leave this set behind in the UK when I moved back to Canada 2 1/2 years ago. Fortunately, I had, in years past, taken the time to record the recipe for this lovely pork dish on what was then called Recipe Zaar. (Food.com)
I had not made it in a very long time. All the stars were aligned and I had everything I needed right here in the house to make the recipe. There was no time like the present.
Cooking a roast of any kind is a great means of economy as you end up with leftovers that you can dress up in other ways! In fact, I often enjoy the leftovers more than the main meal!
Apparently this is the Swedish way of roasting pork. Stuffed with prunes and cooked in a broth along with potatoes which have been cut in the accordion fashion, when sliced the meat reveals a lovely pattern of sweet and sticky prunes surrounded by succulent perfectly cooked meat.
You can of course also alternate prunes and apricots when stuffing the pork which is also incredibly delicious.
The potatoes cook to golden perfection and the pan juices yield a delicious creamy gravy to spoon over top! Altogether it makes for a very delicious meal, accompanied with a cooked vegetable on the side!
WHAT YOU NEED TO COOK STUFFED PORK ROAST WITH BROWNED POTATOES
Simple ingredients, put together in the most delicious way. A bit different than the norm, but incredibly tasty!
For the Meat:
- 4 lb. (1 3/4 kg) bone in Pork Loin, at room temperature
- 14 - 16 dried pitted prunes ( can use a mix of prunes and apricots
- 1 lemon, halved
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp ground ginger
- 1 1/4 cups (300ml) condensed beef broth, undiluted
For the potatoes:
- 8 medium potatoes, peeled
- 1/4 cup (60g) butter, melted
- 1/2 tsp sweet paprika
For the gravy:
- 3 TBS all purpose plain flour
- 1/4 tsp ground ginger
- 1/2 cup (120ml) milk
- salt and black pepper to taste
My pork loin roast was quite lean and had a nice cap on it, along with rib bones attached. This was nice as it allowed the roast to stand up beautifully in the roasting dish.
I had a big bag of Sunsweet prunes that I had purchased from Costco and so was able to use those. I often will alternate them with apricots. Prunes and apricots are a brilliant combination.
You may think that ginger is an odd spice to use with pork, but trust me when I tell you it works beautifully! Its not that strong actually.
The condensed beef stock I used comes in small tetra cartons. If you are able to get it in cans you can use that. I admit I was a bit worried it might be too strong so I did dilute it a tiny bit, by about half the recommended amount of water added so that it was not full strength.
I used russet potatoes that I peeled and then cut in half crosswise.
HOW TO MAKE STUFFED PORK ROAST WITH BROWNED POTATOES
Trust me when I tell you that this only looks complicated. It is really very easy to make and smells fabulous when it is cooking.
Wash and pare the potatoes. Cut into the potatoes, making cuts 1/4 inch apart along the top edge, taking care not to cut all the way down to the bottom. (I cut the potatoes in half first, crosswise, giving them a flat side to help keep them stabilized when cutting.) Place into ice water to chill for about an hour.
Preheat the oven to 350*F/180*C/ gas mark 4. Pat the roast dry with some paper towels and trim off any excess fat and or rind, discarding. Take a long narrow bladed sharp knife and make an incision/pocket through the middle of the roast, working from each end through to the center.
Using your fingers push the prunes into the pocket to fill completely. If using apricots as well, alternate the two.
Mix the salt, pepper and ginger together. Rub the roast on all sides with this mixture. Place into your roasting pan. The pork will rest on the bones, no need for a roasting rack. Pour the beef stock around the roast. Cover tightly with foil or a lid and roast in the preheated oven for 30 minutes.
Drain and pat dry the potatoes. Mix the butter and paprika in a dish. Roll the potatoes in this mixture twice.
Remove the roast from the oven and uncover. Place the potatoes in the roasting pan around the roast. Drizzle any remaining butter over the potatoes.
Roast, uncovered, for a further 1 hour and 20 minutes, or until a meat thermometer registers 170*F/77*C. Remove the roast to a heated platter along with the potatoes, tent and keep warm.
Pour the pan drippings into a two cup/1 pint measuring cup. Skim off any fat, reserving two tablespoons of the fat and adding it to a saucepan. Discard the rest. To the pan drippings add water to the equivalent of 1 1/4 cup (300ml).
Heat the reserved fat in the sauce pan and whisk in the flour until smooth. Cook for a minute, whisking. Whisk in the pan juices/water mixture gradually along with the milk. Bring to the boil, whisking constantly until thickened. Leave to simmer for several minutes. Taste and adjust seasoning as required.
Slice the pork into slices for serving and serve with the roasted potatoes and gravy.
This was incredibly delicious, just as I had remembered it being. The meat was tender and juicy and that touch of fruit in the center cut the richness of it perfectly.
The potatoes were cooked beautifully and had a lovely flavor as did the gravy. I cooked some carrots and frozen peas to serve on the side to complete the meal. Altogether, this was a really nice dinner!!
Some other recipes for roast pork that you might enjoy that I have posted on here are:
ROAST PORK WITH SAGE AND POTATOES - The pork in this recipe gets rubbed with a lovely mixture of garlic and sage prior to roasting. That same garlic and herb mixture is tossed with the potatoes that roast along side of the pork. The drippings from the pork create lovely sticky roasted potatoes that are incredibly delicious. Both the meat and the potatoes together are phenomenal!
POT ROASTED PORK WITH CABBAGE AND CARROTS - I love Pot Roasting. Especially when it means combining tender pork with fresh carrots and cabbage wedges! This Pot Roasted Pork with Cabbage and carrots is one of my favorite meals. A long slow braise results in succulent moist pork, tender roasted carrots, butter tender cabbage and a rich gravy that is to die for.
Yield: 8
Stuffed Pork Roast with Browned Potatoes
Prep time: 20 MinCook time: 2 HourTotal time: 2 H & 20 M
This is a most delicious way to cook and serve pork. A bone in pork loin is stuffed with dried fruit and then roasted in a broth in the oven along with potatoes cut accordion style. A delicious gravy is made to spoon over the cooked meat and potatoes.
Ingredients
For the Meat:
- 4 lb. (1 3/4 kg) bone in Pork Loin, at room temperature
- 14 - 16 dried pitted prunes ( can use a mix of prunes and apricots
- 1 lemon, halved
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp ground ginger
- 1 1/4 cups (300ml) condensed beef broth, undiluted
For the potatoes:
- 8 medium potatoes, peeled
- 1/4 cup (60g) butter, melted
- 1/2 tsp sweet paprika
For the gravy:
- 3 TBS all purpose plain flour
- 1/4 tsp ground ginger
- 1/2 cup (120ml) milk
- salt and black pepper to taste
Instructions
- Wash and pare the potatoes. Cut into the potatoes, making cuts 1/4 inch apart along the top edge, taking care not to cut all the way down to the bottom. (I cut the potatoes in half first, crosswise, giving them a flat side to help keep them stabilized when cutting.)
- Place into ice water to chill for about an hour.
- Preheat the oven to 350*F/180*C/ gas mark 4.
- Pat the roast dry with some paper towels and trim off any excess fat and or rind, discarding. Take a long narrow bladed sharp knife and make an incision/pocket through the middle of the roast, working from each end through to the center.
- Using your fingers push the prunes into the pocket to fill completely. If using apricots as well, alternate the two.
- Mix the salt, pepper and ginger together. Rub the roast on all sides with this mixture. Place into your roasting pan. The pork will rest on the bones, no need for a roasting rack.
- Pour the beef stock around the roast. Cover tightly with foil or a lid and roast in the preheated oven for 30 minutes.
- Drain and pat dry the potatoes. Mix the butter and paprika in a dish. Roll the potatoes in this mixture twice.
- Remove the roast from the oven and uncover. Place the potatoes in the roasting pan around the roast. Drizzle any remaining butter over the potatoes.
- Roast, uncovered, for a further 1 hour and 20 minutes, or until a meat thermometer registers 170*F/77*C. Remove the roast to a heated platter along with the potatoes, tent and keep warm.
- Pour the pan drippings into a two cup/1 pint measuring cup. Skim off any fat, reserving two tablespoons of the fat and adding it to a saucepan. Discard the rest. To the pan drippings add water to the equivalent of 1 1/4 cup (300ml).
- Heat the reserved fat in the sauce pan and whisk in the flour until smooth. Cook for a minute, whisking. Whisk in the pan juices/water mixture gradually along with the milk. Bring to the boil, whisking constantly until thickened. Leave to simmer for several minutes. Taste and adjust seasoning as required.
- Slice the pork into slices for serving and serve with the roasted potatoes and gravy.
Thanks so much for visiting! Do come again!
One of the most iconic and popular dishes in the UK has to be Classic Bangers & Mash. Its right up there with Fish & Chips and Curry and Rice. And let's not forget, Sunday lunch Roast Beef.
And really, in my opinion, the British have some of the best sausages in the world. I totally fell in love with British sausage, and by that I don't mean the cheap and nasty ones. They are pretty blah everywhere. I mean the nice and thick, meaty, butcher's style of sausage.
Most localities in the U.K. pretty much had their own variety of sausage. Newmarket, Lincolnshire, Cumberland, etc. My favorites of all were the Cumberland sausage, which were nice and spicy.
You can actually tell a good Butcher in the U.K. by his sausages. We had some very good local butchers where I lived and I would have chosen any one of their sausages over a store market brand any day of the week.
A favorite way of enjoying those sausages was this very classic dish of Bangers & Mash. Beautifully cooked and browned thick pork sausages in a lush onion gravy, served alongside of fluffy, buttery, mashed potatoes. Its a dish that you just can't beat!
This recipe which I am sharing today comes from a cookery book by Tamasin Day-Lewis entitled Tamasin's Kitchen Bible. Tamasin is the sister of the actor Daniel Day-Lewis and is an excellent television chef and food critic who has written more than a dozen cookery books.
I always loved watching her on the television and I loved her no-nonsense approach to cooking and food. Very simple and non-pretentious and very classic, comforting, rural and seasonal. I have never cooked one of her recipes that was not delicious.
Her books are some of the British ones that I chose to replace when I moved back here to Canada. I have this one, as well as one called Supper for a Song, and another called Food You Can't Say No To. All are excellent and highly recommended.
This recipe for Classic Bangers & Mash is an excellent one. It is a simple, simple recipe that will turn out as good as the ingredients you choose to make it with, so choose wisely, and you will be rewarded with one very delicious meal!
WHAT YOU NEED TO MAKE CLASSIC BANGERS & MASH
Simple every day ingredients. Choose quality and you cannot go wrong.
- 2 - 3 top quality pork sausages per person
- oil
- butter
- 1 medium to large onion, per person, peeled and thinly sliced into rings or half moons
- 1 tsp dark soft light brown sugar
- 1/2 cup (120ml) red wine, Madeira or Marsala
- 10 fluid ounces (300ml) chicken stock
- dash Worcestershire sauce
- 1 tsp Dijon mustard (smooth or seeded as you prefer)
- fine sea salt and black pepper
- fluffy white mash to serve (see recipe here)
You will want to buy the very best sausages that you can afford. My sister and I have made our own sausages from scratch in the past and were really pleased with how they turned out. We made apple sausages and Cumberland sausages. We really need to make some more.
The sausages I chose to use today and which I choose to always use are the PC Free From Bangers. They are a thick and meaty sausage made by President's Choice. They are made from vegetable grain fed Canadian pork which has been raised without the use of antibiotics.
They have just the right proportion of fat to lean in them. I hate greasy sausages, or sausages which are made with too many fillers. These are just right.
Also if you don't have the wine, you can use a good apple juice. That's usually what I do and the gravy always turns out beautifully flavored.
HOW TO MAKE CLASSIC BANGERS & MASH
It might seem a bit complicated, but really its quite easy. Just read the recipe through a few times. It doesn't get much simpler than this. The oven does much of the work, yielding perfectly cooked tender sausages, in a beautiful flavor filled onion gravy.
Heat a little bit of oil in a large shallow flame-proof casserole, or oven proof skillet . Add the sausages and brown lightly over medium low heat. Take care not to break the skins. Remove the sausages to a plate.
Add a lump of butter (about 1 TBS) and an equivalent of oil to the pan. Add the sliced onions, turning to coat well in the fat. Sprinkle with some sea salt. Cook, stirring, over medium-low heat, allowing them to cook down gently for about five minutes. Stir in the brown sugar, mixing it in well.
Pour the wine in over the onions. Let it bubble up for a few minutes. add the chicken stock and Worcestershire sauce. Bring to the boil, then leave to simmer gently for about 20 minutes.
Preheat the oven to 350*F/180*C/ gas mark 4.
Add the sausages to the casserole, along with the mustard and a good sprinkle of black pepper. Place into the preheated oven.
Roast for about 30 minutes, turning the sausages every 10 minutes or so. Serve with the mashed potato and some vegetables on the side.
The gravy for these is really delicious. If you think it is too thin, you can thicken it with a cornstarch slurry. Simply whisk together about 1/2 TBS of corn starch (corn flour) and some cold water to a paste. Whisk this into the casserole and cook over medium heat until everything thickens up and turns glossy. Simmer for about 2 minutes and serve.
Don't be put off by all of the spring onion scattered over top. Brown things just look much better with the contrast of the green. Parsley would also have worked. Brown things photograph very poorly.
This makes for a deliciously comforting supper dish that everybody loves. The link is there to the mashed potato recipe. You can be making those while the sausages cook in the oven. I would serve peas and/or carrots on the side, but any vegetable will do!
I am feeling much better after my bout with Covid. I am still not 100%, but my brother says it could take a few weeks before I actually start to feel like myself again. Thankfully my taste and smell was not affected in any way!
To someone who cooks for a living, I would call that a HUGE blessing!
Some other sausage recipes which I have served here in my English Kitchen are:
SAUSAGE ROLLS - Buttery flaky pastry rolled around a rich sausage filling, cut into short lengths, glazed and baked to perfection. Ain't nobody going to turn down the offer of one of these. As a snack or as a part of a buffet meal, these are everyone's favorite!
SAUSAGE & VEGETABLE SKILLET DINNER - A complete sausage dinner cooked in one skillet, composed of tasty sausages, crispy browned potatoes, sliced cabbage and sweet carrots. Delicious served with some grainy mustard for dipping your sausage into. No fuss. No muss, and very little to clean up!
Yield: 4
Classic Bangers & Mash
Prep time: 65 MinTotal time: 1 H & 5 M
This is a great recipe from Tamsin Day Lewis. Delicious perfectly cooked sausages with a flavor filled gravy, served with a pile of fluffy mash.
Ingredients
- 2 - 3 top quality pork sausages per person
- oil
- butter
- 1 medium to large onion, per person, peeled and thinly sliced into rings or half moons
- 1 tsp dark soft light brown sugar
- 1/2 cup (120ml) red wine, Madeira or Marsala
- 10 fluid ounces (300ml) chicken stock
- dash Worcestershire sauce
- 1 tsp Dijon mustard (smooth or seeded as you prefer)
- fine sea salt and black pepper
- fluffy white mash to serve (see recipe here)
Instructions
- Heat a little bit of oil in a large shallow flame-proof casserole, or oven proof skillet . Add the sausages and brown lightly over medium low heat. Take care not to break the skins. Remove the sausages to a plate.
- Add a lump of butter (about 1 TBS) and an equivalent of oil to the pan. Add the sliced onions, turning to coat well in the fat. Sprinkle with some sea salt. Cook, stirring, over medium-low heat, allowing them to cook down gently for about five minutes. Stir in the brown sugar, mixing it in well.
- Pour the wine in over the onions. Let it bubble up for a few minutes. add the chicken stock and Worcestershire sauce. Bring to the boil, then leave to simmer gently for about 20 minutes.
- Preheat the oven to 350*F/180*C/ gas mark 4.
- Add the sausages to the casserole, along with the mustard and a good sprinkle of black pepper. Place into the preheated oven.
- Roast for about 30 minutes, turning the sausages every 10 minutes or so. Serve with the mashed potato and some vegetables on the side.
Thanks so much for visiting! Do come again!
I quite simply adore cabbage. I love it in any way shape or form. I love it raw. I love it cooked. I love cabbage.
My family has long been cabbage lovers. I think the only one of us that is not fond of this humble vegetable is my father. When we were growing up and my mother made cabbage rolls, he would swap me his cabbage for my meat. (I was never fond of the meat part.)
This is a recipe I discovered on a blog called Girl on the Range. It looked so delicious. Wedges of cabbage, braised until meltingly tender in a lush cream sauce flavored with horseradish.
It was a recipe she had discovered on Saveur.
From the moment I saw it, I knew it was something that I wanted to try and, as luck would have it, I just happened to have a small cabbage in my refrigerator!! I was all in!!
WHAT YOU NEED TO MAKE BRAISED CABBAGE WITH HORSERADISH CREAM
Basically they are very simple ingredients, with the exception perhaps of the horseradish. I love horseradish so I always have it in my refrigerator.
- 1 small head of green cabbage (about 1 1/4 pound) (see photograph)
- 3/4 cup (180ml) heavy cream
- 2 heaped TBS freshly grated, or prepared horseradish
- 1/4 cup (60ml) chicken or vegetable stock
- salt
- black pepper
- 1/2 tablespoon butter, cut into small pieces
This photograph shows you the size of the cabbage I used. It was a bit of a pain to peel off some outer leaves, but I did it, and it doesn't really matter if you tear them a bit.
I have fairly small hands, so this cabbage was about the size of a small grapefruit, or a ten pin bowling ball. It was fairly compact as well. For those who live in the UK it is what you call a white cabbage.
The original recipe called for vermouth. I just used chicken stock, or you could use vegetable stock, making this totally vegetarian. I don't really keep any alcohol in my house these days, not even for cooking.
Unless you have a dedicated bar, vermouth is probably not something you would have in your larder, unless you were a martini drinker. I find that you can usually find a good substitute for most kinds of alcohol in most recipes.
The horseradish used is the grated horseradish, not the horseradish cream. Grated horseradish is quite a bit stronger, but no worries because there is only a small amount in this and it in no way makes it unbearably hot. It just gives the cream a lovely flavor.
If you are not fond of horseradish, you could substitute it with some Dijon mustard, or even leave the extra flavor out altogether.
HOW TO MAKE BRAISED CABBAGE WITH HORSERADISH CREAM
It is really not all that difficult to make. The wedges do have a tendency to fall over I found, but this in no ways affects the flavor of the dish, only the looks and they are easy enough to set back upright again.
Preheat your oven to 450*F/230*C/ gas mark 7.
Remove a few of the larger outside leaves from the cabbage. (Its okay if they tear) Rinse under cold running water and place them around the perimeter of a stovetop-save baking dish or small Dutch oven, placing them so that they come partway up the sides of the pan. (I used a 6-inch iron skillet.)
Cut the cabbage into 8 wedges. Arrange the wedges over the leaves with their points facing upwards in the baking dish. Season with some salt and black pepper.
Whisk the cream, horseradish, and chicken stock together in a measuring cup. Pour the mixture over the cabbage. Dot with the butter and cover with a tight-fitting lid.
Set the dish on a burner over medium high heat and cover tightly. Bring to the boil then reduce to a quick simmer. Simmer until the cabbage steams to a brighter green and looks slightly wilted at the edges. This will take four to six minutes. Remove the cover, and using a spoon, spoon the tops of the wedges with the cream mixture.
Transfer to the preheated oven and roast uncovered for about 20 minutes. Baste with some of the pan juices and then roast for a further 15 to 20 minutes until the cabbage is tender and slightly caramelized.
Serve hot with some of the pan juices spooned over top.
I used my six inch wide cast iron pan. You want to use a baking dish/pan that will go from stove top to oven without breaking or cracking. My cast iron pan is about 3 inches deep.
Do beware if your pan is really shallow, the cream will bubble up over, so make sure your pan is deep enough to counteract that and prevent it from happening!
I used a lid from my set of saucepans that happened to fit fairly snuggly on top of the skillet.
The cabbage leaves which are placed around the edges of the pan and on the bottom actually help to keep the cabbage fairly upright. These points do get lovely and crisp and golden.
This was really REALLY lovely. The cabbage gets nice and tender, almost buttery. I love cabbage when it gets all meltingly tender like that.
The cream was lovely. Not too rich. I can only imagine what it might have tasted like with vermouth, but to be honest the chicken stock did the job perfectly.
The leftovers were even tastier the day after, gently warmed in a skillet until heated through. I chopped them up and then tossed them together with some warm buttery egg noodles. A bit of cheese sprinkled on top and it was gorgeous!
Some other tasty cabbage recipes on The English Kitchen are:
CABBAGE, CHEESE & MUSTARD GRATIN FOR TWO - Cabbage is parboiled and then layered in a baking dish with a lovely lush cheese and mustard sauce. Topped with buttery crumbs and baked to delicious perfection. This is a fabulous side dish.
FRIED CABBAGE WITH BACON AND ONIONS - This is one of the most popular recipes on this page and for good reason. Its quite simply delicious. Quick, easy and fabulously tasty!
Yield: 2 servings
Braised Cabbage with Horseradish Cream
Prep time: 10 MinCook time: 46 MinTotal time: 56 Min
If you like cabbage, prepare to fall in love with this simple easy and delicious method of preparing it.
Ingredients
- 1 small head of green cabbage (about 1 1/4 pound) (see photograph)
- 3/4 cup (180ml) heavy cream
- 2 heaped TBS freshly grated, or prepared horseradish
- 1/4 cup (60ml) chicken or vegetable stock
- salt
- black pepper
- 1/2 tablespoon butter, cut into small pieces
Instructions
- Preheat your oven to 450*F/230*C/ gas mark 7.
- Remove a few of the larger outside leaves from the cabbage. (Its okay if they tear) Rinse under cold running water and place them around the perimeter of a stovetop-save baking dish or small Dutch oven, placing them so that they come partway up the sides of the pan. (I used a 6-inch iron skillet.)
- Cut the cabbage into 8 wedges. Arrange the wedges over the leaves with their points facing upwards in the baking dish. Season with some salt and black pepper.
- Whisk the cream, horseradish, and chicken stock together in a measuring cup. Pour the mixture over the cabbage. Dot with the butter and cover with a tight-fitting lid.
- Set the dish on a burner over medium high heat and cover tightly. Bring to the boil then reduce to a quick simmer. Simmer until the cabbage steams to a brighter green and looks slightly wilted at the edges. This will take four to six minutes. Remove the cover, and using a spoon, spoon the tops of the wedges with the cream mixture.
- Transfer to the preheated oven and roast uncovered for about 20 minutes. Baste with some of the pan juices and then roast for a further 15 to 20 minutes until the cabbage is tender and slightly caramelized.
- Serve hot with some of the pan juices spooned over top.
Thanks so much for visiting! Do come again!
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