Fact Sheet No4 2009 by keralaguest

VIEWS: 5 PAGES: 2

									Fact Sheet No. 4, April 2009
Frankly Cooking      The Frank Moynihan Cookery School, 124 Killeen Woods,
                     Tralee, Co Kerry. Telephone/Fax (066) 7117095 086 2627855
                     e-mail franklycooking@eircom.net www.cookingwithfrank.com
In Association with Shannonside/Northern Sound Radio



Item No. 1
Monday 30th March
Roast Loin of Pork with an Apple Crust
(4 portions)

700g boneless loin of pork                            1 medium onion, peeled and finely diced
1 red eating apple, cored and grated                  1 teaspoon herbs de Provence
50g fresh breadcrumb                                  1 egg yolk
1 teaspoon Dijon mustard                              1 cup cider
Salt and pepper to taste                              25g butter

Heat oven to 190°C (Gas 5). Take the pork out of the refrigerator for at least one hour prior
to cooking. Heat the butter in a frying pan and cook onion, herbs and grated apple for a few
minutes, do not colour. Cool and add to breadcrumbs, add salt and pepper to taste, mix in
egg yolk.

With a knife, score the fat side of the pork, heat a non-stick pan and brown the pork all over,
allow to cool. When ready to cook, spread mustard on fat side of pork, add breadcrumb and
apple crust, pressing gently to secure. Put meat in a roasting tin, add cider, cover with tinfoil
and roast for one hour. Remove tinfoil and roast for another 30 minutes, or until juices run
clear. When meat is cooked remove to a plate and cover with foil to keep warm.

To make gravy – add 1 cup of chicken or vegetable stock to roasting tin, put on stove top and
allow to boil for a few minutes. Strain liquid into a small saucepan, add 1 teaspoon of tomato
puree, then take a level teaspoon of arrowroot and mix with a few tablespoons of cold water,
add this to the stock in saucepan. Return to the boil for one minute and serve over roasted
pork. Roast potato and ratatouille would go very well with this.



Item No. 2
Monday 6th April
Roast Leg of Lamb with Lemon and Rosemary
(8 portions)

1 leg of lamb                                         Grated rind of a lemon
2 cloves garlic, chopped                              1 inch fresh ginger, chopped
1 tablespoon olive oil                                A sprig or two of rosemary
2 onions, cut in half                                 Salt and freshly ground black pepper
Dash red wine
A day ahead, mix lemon rind, garlic, ginger and olive oil together, pour over the lamb, let this
rest in the fridge overnight, turn a few times if possible.

To cook: set and preheat oven to 180°C (Gas 5). Place lamb in roasting tin with onion and
rosemary. Season well. Cook, allowing 20 minutes per ½ kilo or pound, add a good splash
of red wine to pan while cooking, when meat is cooked remove from roasting tin, keep warm
and make the gravy which should not be thickened. Put roasting tin on hob top, add 1 cup of
lamb stock and boil for a few minutes, strain and serve over sliced lamb.



Item No. 3
Monday 14th April
Lamb Burgers with Melted Cheese
(4 portions)

450g minced lamb                            1 onion, finely chopped
1/2 cloves garlic, chopped                  2 tablespoon fresh herbs, chopped
Salt and black pepper
75g cream cheese or 4 slices of Irish Farmhouse cheese

Mix the lamb, onion, garlic, herbs and seasoning together. Shape into 4 burgers with damp
hands. You have a few options with the cheese.

Blend cream cheese with some extra herbs. Make a space in the middle of each burger. Add
a spoonful of the filling and close the meat around it. Grill or fry for 3-4 minutes on each
side, or
Divide each burger in half and place a slice of the cheese in the centre. Reshape the burger
and cook as above, or
Cook each burger, cover with a generous slice of cheese and grill for a further two minutes.



Item No. 4
Monday 20th April
Pasta with Mixed Vegetables and Herb Tomato Sauce

150g Penne pasta                             1 tin tomatoes and herbs
1 teaspoon mixed herbs                       2 teaspoons tomato puree
Mixed vegetables – e.g. carrots, broccoli, garlic, onion, spring onion, celery, leeks, courgette,
mushrooms, red and yellow peppers or any vegetables which are available to you

Fry off onion, garlic, celery and carrots in a little oil and butter, do not allow to brown. When
lightly softened add the leek, broccoli, mushrooms and peppers. Season well. Continue to
sauté gently. Add in tin of tomatoes and allow to simmer until vegetables are cooked ‘al
dente’ (with just a bite). Add in 2 teaspoons of tomato puree to the sauce and stir well.
Meanwhile cook the pasta in a pot of boiling salted water with a dash of oil added to it. The
oil prevents the pasta from sticking together. Cook the pasta to ‘al dente’ stage as well,
approximately 8 to 10 minutes. Drain and add to sauce, stir in and simmer gently until all
pasta is well coated with the sauce and vegetables. Ready to serve.

								
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