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Scott Senior Member

Joined: 18 Feb 2007 Posts: 504
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Posted: Wed Jun 13, 2007 1:21 pm Post subject: Stuffed Roast Pork Loin w/ Crackling & Bramley Apple Sau |
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5 lbs (2.3kg) loin of pork with the skin still on
Fresh Herb Stuffing
12 ozs (45g/3 tablesp.) butter
3 ozs (85g/: cup) chopped onion
3-32 ozs (85-100g/12 cups approx.) soft white breadcrumbs
2 tablesp. (2 American tablesp. + 2 teasp.) chopped herbs (parsley, thyme, chives, marjoram, savoury, perhaps very little sage or rosemary)
Salt and freshly ground pepper.
Gravy
1 pint (600ml/22 cups) home-made chicken stock
Roux (optional)
Bramley Apple Sauce
1 lb (450g) cooking apples, e.g. Bramley Seedling or Grenadier
1-2 dessertsp. (2 - 1 American tablesp.) water
2 ozs (55g/scant 3 cup) sugar, depending on how tart the apples are
Directions:
For really good crackling score the skin at 3 inch (5mm) intervals running with the grain - let your butcher do this if possible because the skin is quite tough. (This will also make it easier to carve later).
Then make the stuffing: sweat the onions gently in the butter for 5 or 6 minutes. When they are soft, stir in the crumbs and freshly chopped herbs and a little salt and pepper to taste, cool.
Preheat the oven to 190C/375F/Gas on 5. Put the joint skin side down on the work top sprinkle with salt and freshly ground pepper, spread the stuffing over the meat, roll up tightly and tie with cotton string, season the rind with salt. Roast on a rack, allowing 25-28 minutes lb (450g). Baste every now and then.
Just before the end of cooking time remove the pork to another roasting tin, replace in the oven and turn up the temperature to very hot 230C/450F/Gas on 8, to get crisp crackling. When the joint is cooked the juices should run clear - one doesn't eat pink pork, put the pork onto a hot carving dish and allow to rest in a very cool oven while you make the gravy in the original roasting tin.
To make the gravy, de-grease the roasting pan, add the chicken stock and de-glaze the pan. Bring to the boil. Season and thicken with a little roux, if desired. Freshly chopped herbs may be added to the gravy. Serve with crispy, roast potatoes and Bramley Apple Sauce.
Bramley Apple Sauce
The trick with Apple Sauce is to cook it covered on a low heat with very little water.
Peel, quarter and core the apples. Cut the pieces into two and put in a stainless steel or cast iron saucepan with sugar and water. Cover and put over a low heat. As soon as the apple has broken down, beat into a puree, stir and taste for sweetness. Serve warm.
Note: Apple Sauce freezes perfectly, so make more than you need and freeze in tiny, plastic cartons. It is also a good way to use up windfalls.
From: Darina Allen _________________ May your day be touched
by a bit of Irish luck,
brightened by a song in your heart,
and warmed by the smiles
of the people you love.
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American Irish Bronze Member
Joined: 01 Jul 2007 Posts: 4
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Posted: Sun Jul 15, 2007 7:47 pm Post subject: Hello. Question. |
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Bramley Seedling or Grenadier apples are not common over here. Are they red or yellow? Do they tend to be tart or sweet; crispy in texture or softer?
The most common apples here are Jonathan, Winesap, Macintosh, or one of the Delicious (red or yellow) varities. Do any of these sound familiar to you or are they comparable with your Bramley Seedling or Grenadier? Thank you. |
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Scott Senior Member

Joined: 18 Feb 2007 Posts: 504
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Posted: Sun Jul 15, 2007 8:40 pm Post subject: |
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The Bramley apple is a greenish-yellow with broad broken brown and red
stripes. Flesh firm and juicy. Mildly tangy.
The Grenadier is a large pale green ribbed apple with russet dots. Flesh tinged green, tangy, juicy and rather honey-flavored.
My friend in Tipperary Ireland says use Granny Smith apples here in the US, is close to those 2 others.
I hope this will be helpful. Feel free to pm me if you have anymore questions.
Scott _________________ May your day be touched
by a bit of Irish luck,
brightened by a song in your heart,
and warmed by the smiles
of the people you love.
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