Moody Pig - Hog roast Cambridgeshire.
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Easy, Peasy Pesto...

9/18/2015

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Pesto Sauce...

Homemade pesto sauce is perfect with pasta or a dollop on a grilled pork chop is delicious, quick and easy to make & it tastes so much better than store bought. 

Ingriedients - Prep time 10 minutes - Yield 500ml (approx).
200g Parmesan or Gran Padano Cheese 
150g Basil leaves
100g Pine nuts
250-350ml Olive Oil

Put the pine nuts in a dry frying pan and gentleheat until golden in colour.
Grate the cheese (I use an attachment on food processor for this).
Roughly chop the basil leaves and add to the food processor along with the toasted pine nuts.
Blitz in the food processor and drizzle in the olive oil until you reach the desired consistancy.

Store pesto in a jar or air-tight container in the refrigerator for about a week, or in the freezer for about six months. Keep it looking fresh & green by covering the top with a thin layer of olive oil; this will keep it from oxidizing & turning brown.
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Perfect Crackling...

9/16/2015

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As you can imagine we are very partial to a bit of good pork crackling. In my opinion, one of the treats when you cook roast pork is the crackling which should always be golden brown in colour and crispy in texture.

So i here you ask - how do you achieve perfect crackling?

Source a suitable pork joint that has a good layer of fat - fat is your friend when it comes to crackling!  First job is to score the skin, cutting parallel lines about 1 - 2cm apart. You need a very sharp knife for this, a Stanley knife blade is ideal. Cut through the skin but don't cut down so deep you cut into the meat.  The scoring helps release the fat underneath the skin, so that as it roasts it becomes crispy.  Secondly, rub a generous layer of salt into the skin prior to popping into the oven.

Temperature?
Set your oven temperature as high as possible you want it HOT, HOT, HOT.  Place your pork joint in centre of the oven for 30-45 minutes, during this time the combination of the heat & salt will start to render the fat in the pork and puff up the skin.  Then reduce oven temperature down to 150 - 160 degrees C.  This slow cooking allows the skin to get golden brown and crispy, gently turning the skin into the perfect crackling.  NOW, keep an eye on the pork and if the crackling is becoming scorched cover with tin foil BUT cut slits in the foil to let any steam escape, otherwise the crackling will go soggy and ruin all your hardwork.  Continue to cook the pork until the internal temperature reaches a minimum of 75 degree C.

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    Author

    Andrew Kersten - Hogmeister at the Moody Pig.  

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