This weekend I was craving some good old pork with crunchy crackling, and as I had just been to the cheesemonger, I had a fridge full of delicious treats to make a three cheese, cauliflower, broccoli and leek bake, accompanied by my mum Barbaras famous Yorkshire pudding. Of course there were all the trimmings, with lashings of rich gravy. Below are some recipes for you, to try and make your Sunday lunch extra special! Thanks Mum xx
To Cook The Pork To Perfection
1.4kg Pork scored and deboned Salted, and brought to room temperature ( I like to pour boiling water over the skin of the pork and dry thoroughly before salting as it opens up the scores and promotes better crackling). Preheat fan forced oven to 230C
Place salted pork in a baking dish, with a little bit of water ( do not wet the top of the pork), and place the pork on a top rack in the oven. Bake for approx 30mins, checking that the crackling is not burning
Reduce oven temperature to 140c, and slow roast for a further 1.5hrs. Crank oven back up to 230c, for 10-15mins to finish off the crackling
Here is my favourite way to make cauliflower cheese, cheese being the optimum word, as I use three different types in this recipe!! I like to use a combination of cheddar, gruyere and Shropshire Blue, but you could use Stilton as it melts on the top perfectly. I also don’t like to par boil the cauliflowe,r because I find it lends its self to becoming too soft and makes the sauce liquidy, so I put all my ingredients in raw so you get an al dente bite to the vegetables. I hope you enjoy this recipe as it’s one of my favourites. Enjoy :0)
1 whole head cauliflower separated into florets
1 head broccoli separated into florets
1 leek cut into chunks
200g gruyere Cheese
200g strong cheddar cheese
200g Shropshire blue
50g plain flour
1tsp hot English mustard
Salt and white pepper fro seasoning to your taste
Preheat the oven to 190C/375F/Gas 5.
Place the cauliflower, broccoli and leek into a deep ovenproof dish
To make the sauce, melt the butter in a medium, heavy-based pan and stir in the flour. Cook over a gentle heat for one minute. Remove the pan from the heat and gradually add the milk, a little at a time, stirring well between each addition. Return the pan to a medium heat and bring the mixture to the boil, stirring constantly. Simmer for two minutes, then remove from the heat.
Stir in the mustard and the cheddar and gruyere.
Pour the sauce over vegetables and top with the crumbled Shropshire blue cheese. Place into the oven until the top has become dark and bubbly and I promise you the vegetables will be cooked to perfection, insert a skewer to test!
I have been making the best Yorkies since I was very young, thanks to mum and her foolproof recipe, so here it is!!!!!
1 cup plain flour
1 cup milk
1 cup eggs (yes I said a cup of eggs keep cracking until the cup is full)
Duck fat or beef dripping
Salt and Pepper
1. In a clean bowl whisk the eggs, milk and flour together until smooth, don’t worry if there are a few lumps as it will not affect the puds, then season with salt and pepper and leave to stand for up to 12 hours.
2. Pre heat your oven to a hot 240c
3. Put ½ tsp of duck fat or dripping in the bottom of each of the muffin pans, don’t overload here as to much fat will give you soggy bottoms and your Yorkies won’t rise properly.
4. Put your pan in the oven and leave until the fat is smoking hot!! Quickly bring the pan out of the oven and fill ¾ full with the batter, which will sizzle in the hot fat and then return to the oven.
5. At this point, what ever you do, DON’T OPEN THE OVEN until the Yorkies have well risen and are golden brown then serve immediately
Note the best time to make your Yorkies is when your meat is resting, so that they can be served immediately that they come out of the oven.