Are we working and another receipt we picked up this week.
Hope all is well with you and your families in this difficult time, with the world slowly opening back up. We are really pleased you are getting in touch and getting your ovens cleaned.
Just to update everyone, we are working at the moment. We are of course wearing mask, gloves and disinfecting all surfaces when done.
I am going to share some of my favourite recipes for all of
your clean ovens.
Cider Roasted Pork
- Garlic clove, cut in half.
- 1.75kg Rolled pork shoulder joint.
- 1 tbsp wholegrain mustard.
- 300ml hot pork stock.
- 440ml dry cider.
- 2 large carrots, peeled and coarsely chopped.
- 1 large cooking apple, peeled, cored and coarsely chopped.
- Rub the garlic halves around the inside of the slower-cooker basin, then chop the garlic and add it to the basin.
- Score the rind of the pork joint and smear the whole grain mustard into the score marks, place it in the slow cooker.
- Mix the hot pork stock and cider, then pour into the basin.
- Surround the joint with the chopped carrots and apple.
- Place the lid on the basin and cook on high for 6-8 hours.
- Lift the pork joint out carefully as it will be very tender and may fall apart. The apple and the carrot can be lifted out of the stock and mashed up to make a vegetable side dish.
The pork shoulder joint is perfect for braising in cider as it slowly becomes deliciously tender. The mustard gives the savoury gravy a lovely kick and the carrot and apple make a delicious accompaniment.
If you are wishing to book please give us a call or send an email, these can be found in the contact area. We are also on facebook.
The Oven Fairy, A Lot of Muscle and a little bit of magic
Speak to you soon.