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Wednesday, 6 November 2013

Iced Cream Cheese

This is a delicious pudding, made with, full fat cream cheese, double cream, grated lemon, and castor sugar. This make a refreshing change from ice cream, and I didn't have to worry about the calories, being an active youngster, when mum made this recipe.

Iced cream cheese and fruit image


.225 g, full fat cream cheese
.225 ml. double cream, stiffly whipped
.finely grated rind of 1 un-waxed lemon
.30 ml. castor sugar


.Strain the cheese, then beat in the cream until the mixture is smooth.
.Beat in the remaining ingredients
.Line a a small souffle dish with a double thickness of cheesecloth, and spoon in the cheese mixture
.Cover with foil and chill in the freezing compartment of the refrigerator for 2 hours, or until very firm

Note: This dessert is usually served with fresh berry fruits, such as wild strawberries, raspberries or blackberries. A crushed biscuit base can be made by melting butter mixing with the biscuit, spreading over a shallow flan dish, chill in the fridge, cut to shape of iced cream cheese as a base.


Sunday, 3 November 2013

Spicy Crispy Belly Pork in Puff Pastry

I have always loved belly pork, with it's tasty fat, and moist succulent meat, I also love puff pastry, both of course terribly fattening, I was never served these two together as a child, but this week both came into my mind as a craving for them. My brain wave was to make a pie combination of the two, also a mix of potato, swede and cooking apple, to give a slight sweet mash, to offset the fatty meat, and apple always goes well with pork. The result was delicious, a nourishing, decadent fattening delight, a smile on my face with every bite, the puff pastry, the belly pork, and mash mix, blending so well together, the pork was so tasty, moist and tender.

Allow 2-3 belly pork slices per person

Firstly put your belly pork slices, in an oven proof dish after salt and pepper is sprinkled on both sides, it doesn't matter if they are stacked as they will all cook equally.
If you want spicy belly pork, crush some star anise, cumin seeds, 2 dried chillies, if you like some heat, 1/2 inch of cinnamon, then sprinkle on the pork.
Cover the dish and seal with 2 layers of baking foil, place in a preheated oven at 200*C, adjust for fan oven, cook for 1.5 to 2 hours. If you want to go out while they are cooking set the oven at 140*C and cook for 2 hours plus.
Remove pork when tender, if wanted brush with sweet chilli sauce both sides, or hoisan sauce, barbecue, or sauce of choice, or leave plain. Place under a hot grill to crisp up, basting occasionally and turning pork, till caramelised. This part of the cooking stage can be done while the puff pastry and potato mix is cooking.

The puff pastry allow about a a 6 inch square per person

I use just roll puff pastry, not into making my own and ready made is good enough
When the puff pastry is cut to portion sizes for each person, about 6x6 inches, press slightly down on it to obtain the desired thickness of pastry, I like mine quite thick.
Place the pastry on a baking sheet and cook in the oven at 200*C  till risen and each layer of puff pastry is cooked, about 30 minutes. When the pastry is cooked the layers will flake and can be separated. Take a layer from the bottom place on a serving plate, place two or 3 of the finished pork slices on top then the rest of the puff pastry on top of the pork.

Potato, Swede, Apple Mash  -allow amount of each depending on servings

I used 1 apple, 1/4 of a small swede and 3 medium potatoes for 1 serving, adjust to personal taste.
Cook till tender in boiling water, mash with butter, or a beaten egg for dairy free mash.

Plate up with vegetables of choice and enjoy, you can diet tomorrow ! lol.