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Recipes
 

Pork steak with cranberry and cheese
Serves 2 people
Cooking time approx 15-20 minutes
You’ll need lean pork chops or leg steaks, cranberry sauce, somerset brie or camembert.
Place pork chops or pork steaks under a pre-heated grill for 8-10 minutes turn and cook for a further 4-5 minutes. Spread 1 desertspoon of cranberry sauce over steaks or chops and top with 2oz(50g) wedge of brie or camembert cheese, return to grill for further 4-5 minutes.
Serve on a bed of mashed potatoes and steamed green vegetables.
Alternative topping 1 desertspoon of apple sauce and 2oz(50g) wenslydale cheese.

Liver, Bacon and Onion Casserole
Allow 1 slice of liver and 1 rasher of bacon per person plus 1 large onion, mustard and seasoning to taste.
Coat liver in seasoned flour and lightly fry to seal, fry onions, put in a casserole dish add mustard gravy and seasoning to taste enough to cover the liver then place rolled bacon rashers on top.  Cook for 1-11/2 hours in a moderate oven.  Serve with mashed potatoes, carrots and green vegetables.
Roasting Essentials

1. Position oven shelves so that the meat is in the centre of the oven
2. Place joint on a rack in a roasting tin ensuring any fat is on top.
3. The degree of cooking can be checked using a meat thermometer if preffered.
4. If using tin foil or a roasting bag you usually need to add 5mins per lb to cooking times.
General Hints

1. Roasting meat from frozen is not recommended, ensure joint is thoroughly defrosted before cooking.
2. When purchasing a roasting joint allow 100-175grams per person for a boneless joint or 225-350grams per person if on the     bone.
3. Allow the joint to rest for 5-10 minutes after removing from the oven so that the meat will be easier to carve.
Roasting Guidelines
Pre-heat oven to gas mark 4-5 180c /350f
Beef Rare/Med Well done
Sirloin,silverside 20-25 mins per 1lb(450g)       30mins per 1lb(450g)
Topside,fore-rib + 20-25 mins + 30 mins
Blade chine,thick-ribbrisket These cuts are best cooked on a slightly lower oven Temperature for about 40 mins per 1lb(450g)  
     
Lamb Medium Well done
Leg, shoulder, Rack or loin 25 mins per 1lb(450g) + 25 mins 30 mins per 1lb(450g) + 30 mins
     
Pork Medium Well done
Shoulder, leg Or loin< 30 mins per 1lb(450g) +30 mins 35 mins per 1lb(450g) +35 mins
 

For crackling ask for your joint to be scored, then rub oil and salt into rind, then don’t baste during roasting.

Bacon and gammon joints boiling allow 20 mins per 1lb(450g) +20 mins Boiling/roasting boil for half time given above then roast for half the time at 175-185c gas 5-6.  To glaze ten mins before cooking is complete remove and raise oven temperature to 220c gas 7. Strip off rind score fat into diamonds and glaze with your choice of glaze and return to oven for 10-15 mins.  Here are two glazes that could be used. 3 tablespoons honey and the juice of 1 orange or 3 tablespoons Demerara sugar, 3 teaspoons dry mustard and 1 teaspoon cinnamon add water to mix to a paste.

Timings given are approximate and slight adjustments may be required.