3 minute read

Recipes from Millwater residents

Roasted Pork Belly

Proper Yorkshire Puddings

Advertisement

If not already done so, score the belly fat with a sharp knife.

Apply a liberal helping of sea salt and a generous drizzle of extra virgin olive oil.

Preheat your oven to its highest temperature.

Place the meat in a frying pan or griddle on a medium heat, fat side down, and cook for 5 minutes. Check after 3 minutes to ensure it’s not burning. Place pork belly into a roasting tin and fill with milk up to the edge of the fat and place in the oven for 30 minutes.

After 30 minutes, reduce oven temperature to 180⁰C and top up milk if required. Add another generous sprinkling of salt.

Cook for 2 hours, checking the milk level every 30 minutes.

If required, finish off the crackling by turning on the grill.

Serve with cauliflower puree (cauliflower cooked in butter and garlic, then blitzed in a food processor), roast potatoes, steamed baby carrots and corn, a dollop of apple sauce and a thick gravy.

Paul Conroy Millwater resident

1 x Cup of Eggs 1 x Cup of Milk 1 x Cup of Flour

Mix ingredients together, ensuring no lumps and chill in fridge for 30 minutes.

Preheat your oven to max temperature.

Place two tablespoons of cooking oil into each pot of a muffin tray, and place in oven to heat up. (If you don’t have a muffin tray, cover the entire base of a roasting tin).

Once the oil is hot, take the muffin tray out of the oven and fill each muffin pot half way with the batter (If using an oven tray, just pour it all in).

Cook for 15 minutes.

To make Toad in the Hole, follow the Yorkshire Pudding recipe and then, when adding the batter to the oil, drop in some good quality sausages that have been half cooked.

Paul Conroy Millwater resident

Won Ton Soup

Ingredients (To serve 4-6) Mince Pork 500g 20 Frozen prawns 8 Shitake Mushrooms (dry mushroom) 1 pack Won Ton Pastry

To make the filling Soak Shitake mushrooms in warm water for 1 hour or until soft, remove stems and finely dice. Put aside the mushroom water as it will be used to cook the soup. Defrost prawns and roughly dice. In a large bowl, put mince pork, prawns and Shitake mushrooms, 1 tablespoon of soy sauce, 1 teaspoon of sugar, pinch of white pepper, dash of sesame oil. Mix well with a fork. Add around half a tablespoon of corn starch; then mix the filling again with your hand, until the prawns release the sticky texture that will hold all the ingredients together. Put the filling in the fridge for about 2 hours to rest. (I usually do the above procedures in the morning or the day before)

To wrap Won Ton You will need Won Ton pastry and a small bowl of water. Put a spoonful of the filling onto the centre of the Won Ton pastry. Use the spoon to lightly spread water around the edges. Gently seal the pastry by sticking all the edges together, no need to be fancy as this is what the Won Ton should look like. To cook Boil water in a big saucepan. Add Won Ton. When it floats to the surface, cook for further 1 minute. In another saucepan, mix the mushroom water with some chicken stock to make the soup, season with salt and a dash of sesame oil.

Store unused pasty in the freezer. You can always store raw Won Ton in the freezer as a fast meal. Simply sprinkle some corn flour before freezing, to avoid Won Ton sticking together. Soy sauce is available at Silverdale Fruit World, where Won Ton pastry is sometimes available, or at the fruit shop next to Silverdale Mad Butcher.

Nita Millwater resident

This article is from: