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Roast Goose with Cider Gravy

Goose is packed with flavour, with rich, densely-textured meat
Delicous Roasted Goose
Delicious Roast  Goose

Roast Goose with Cider Gravy

Prep Time : 30 Minutes

Cook Time : 1 Hour 30 Minutes

Ingredients :

For the Roast Goose

  • 4-5 kg oven-ready goose
  • 6 small onions, halved
  • 3 bay leaves
  • A bunch of thyme
  • 2 tbsp sunflower oil

For the cider gravy

  • 1 tbsp sunflower oil
  • goose neck, chopped into a few pieces
  • 2 carrots, cut into small chunks
  • 2 onions, chopped
  • 2 bay leaves
  • small bunch of thyme
  • 500 ml Apple cider
  • 1 lt. chicken stock
  • 4 tbsp plain flour

Directions :

  • Heat oven to 200 C/fan 180 C/gas 6.
  • Remove all the fat from inside the bird and use a skewer to prick the skin all over, especially under the wings.
  • Season the inside and stuff  with the onions and herbs
  • Rub the breast and legs with the oil; season generously with salt.
  • Sit the bird, the right way up, in a large roasting tin and cover with a large piece of foil, scrunching it up at the sides so it’s a tight fit.
  • Place  in the oven for 1 hr 30 mins.
  • Take the goose out of the oven, then remove the foil, carefully ladle all the fat out of the tin (or use a baster to suck it out) into a bowl, then lightly baste the goose. Re-cover with foil, then roast for another 1 hr 30 mins.
  • Pour all the fat from the tin again, baste, then return to the oven without any foil to brown for a final 30-40 mins until golden brown.
  • Transfer the goose to a large board or platter to rest in a warmish place for 30 mins. Keep the tin to finish the gravy in.
  • To make the gravy, heat the oil in a sauté pan until very hot, add the pieces of goose neck, then fry until browned and caramelized.
  • Add the veg to the pan, then fry for about 10 mins until brown and just starting to burn slightly.
  • Throw in the herbs, then pour over the cider and boil down by about two-thirds, skimming off any froth that comes to the top.
  • Pour in the chicken stock, reduce by half, then strain into a large jug and set aside. The stock can be made the day before.
  • Once the goose has come out of the tin, pour all but about 2 tbsp of fat from it, keeping in any brown juices. Place the tin on the heat, scatter in the flour and stir to make a brown paste the texture of wet sand. Slowly pour in the cider stock and stir to make a smooth gravy.
  • Season to taste, then strain again into a gravy jug.
  • Goose is packed with flavor, with rich, densely-textured meat, serve on a platter with the herb and onions from the cavity scattered around.
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Spit-Roasted Barbecue Pork Shoulder

Spit-Roasted-Barbecue-Pork-Shoulder
Spit Roasted Barbecue pork Shoulder
Spit Roasted Barbecue Pork Shoulder

Spit Roasted Barbecue Pork Shoulder

Prep Time : 20 Minutes

Cook Time : 4 Hours

Serves : 6

Ingredients :

  • 1.5 Kg Boneless Pork Shoulder, string tied
  • Salt and pepper
  • 3 cups (750 ml) pineapple juice
  • 1/4 cup (60 ml) ketchup<
  • 1/4 cup (60 ml) brown sugar
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 teaspoon (5 ml) paprika
  • 1 clove garlic, finely chopped

Directions

  • In a pot of salted boiling water, poach the pork shoulder for two hours in simmering water.
  • Drain Pork Shoulder.

The Marinade

  • Meanwhile, in a saucepan, bring all the ingredients to a boil.
  • Reduce for 15 to 20 minutes or until the sauce thickens and only 250 ml (1 cup) is left.
  • In a large bowl or in the same pot, coat the meat with the marinade and set aside.
  • Preheat the grill, setting the burners to high.
  • Insert the roasting pin through the meat and install on the spit.
  • Season with pepper.
  • Place a roasting pan or a large old aluminum plate filled with water directly on the grill under the roast.
  • Reduce the temperature of the grill to low heat.
  • Roast the pork shoulder for about 2 hours or until meat is tender.
  • Baste meat with the marinade every 15 minutes.
  • Let meat cool for 10 minutes.
  • Remove the string, and break the roast meat into chunks or slice.

 

 

 

 

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Braised Pork Ramen Soup

BRAISED-PORK-RAMEN-SOUP
Japanese Braised Pork Soup with Ramen Noodles
Japanese Braised Pork Soup with Ramen Noodles

Braised Pork Soup with Ramen Noodles

Prep Time : 45 Minutes

Cook Time :  3 Hours

Ingredients :

For Pork Soup / Broth

  • 4 Pork Shanks, rind removed
  • 1 piece fresh Pork Belly, about 1 lb (454 g), rind removed
  • 2 tbsp (30 ml) canola oil
  • 2 tbsp (30 ml) soy sauce
  • 12 cups (3 litres) chicken broth
  • 2 onions, peeled and halved
  • 1 small leek, cut into chunks
  • 1 carrot, peeled and cut into chunks
  • 1 head garlic, halved horizontally
  • Salt and pepper

For Pork Soup Toppings

  • 600 g dry Asian-style Ramen Wheat Noodles (or 2 lbs/1 kg fresh noodles)
  • 6 hard-boiled eggs, halved
  • 1 cup (250 ml) bean sprouts
  • 100 g Enoki Mushrooms
  • 6 thin slices lotus root, peeled
  • 6 thin slices Daikon, peeled and halved
  • 3 green onions, thinly sliced
  • 2 tbsp (30 ml) Bonito flakes
  • 1 tbsp (15 ml) pickled ginger
  • ¼ lemon, zest only

Directions :

Pork Soup

  • In a large pot, brown the pork bones and belly in the oil.
  • Remove from the heat and add the soy sauce. Coat the meat thoroughly.
  • Add the chicken broth and vegetables and bring to a boil.
  • Cover and simmer for about 3 hours.
  • Set the bones and meat aside on a plate.
  • Let cool.
  • Cover and refrigerate until completely chilled, about 2 hours.(This step makes slicing thinly much easier.)
  • Strain the broth through a fine sieve.
  • Don’t remove too much fat from the broth. A little fat is needed for taste.
  • Season with salt and pepper.
  • Let the broth cool and refrigerate while the meat chills. If you prefer, you can prepare the broth the day before.
  • Remove meat from the pork shanks bone and keep the meat for another use (rice, soup, pasta, etc.).

Assembly of Braised Pork Soup with Ramen Wheat Noodles

  • In a large pot of salted boiling water, cook the noodles until tender.
  • Drain noodles.
  • Thinly slice the pork belly and set aside.
  • Divide the noodles six large bowls and top with the meat.
  • Add hot broth. Garnish the soup with the remaining toppings.

 

 

In House Butchers providing you with the best and freshest cuts of pork.

 

 

 

 

 

 

 

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Filipino Style Barbecue Pork Skewers

Filipino-Style-Barbecue-Pork-Skewers
Filipino-Style-Barbecue-Pork-Skewers
Filipino-Style-Barbecue-Pork-Skewers

Filipino Style Barbecue Pork Skewers

Prep Time : Overnight

Cook Time : 30 Minutes

Ingredients :

  • 1 Kg. Pork-shoulder or Pork-belly sliced in 1-inch cubes, ready to skewer
  • 1 teaspoon, finely minced garlic
  • 1/2 cup soy sauce
  • 1/4 cup, Calamansi Juice (Filipino lime) or frozen Calamansi concentrate, or alternatively use fresh lemons
  • 1/2 cup, Banana Ketchup (or alternatively use tomato Ketchup)
  • 8 ounces or 1 can Ginger Ale
  • 1/2 cup Brown sugar
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 12 to 14 Bamboo skewers, pre-soak for 20 minutes before skewering meat

Directions :

  • Mix the marinade ingredients together in a bowl : minced garlic, soy sauce, Calamansi juice (or lemon juice), banana ketchup (or tomato ketchup), half of the ginger ale, salt, and black pepper.
  • Leave ½ cup of the marinade plus the sugar, aside for the grilling glaze.
  • Pour the rest of the marinade over the pork, place in a glass container, over with plastic wrap and refrigerate the marinated barbecue pork overnight.
  • The next day, pre-soak the bamboo skewers in water for about 20 minutes. Then skewer the pork pieces into each bamboo stick, allowing approximately 6 to 7 pieces on each one.
  • Pre-heat the barbecue grill to a medium high heat.
  • Get ready with the grilling glaze set aside from the day before, add the sugar and remaining ginger ale.
  • Grill the barbecue pork, about 12 minutes on each side while rotating the skewers.
  • Total grilling time to barbecue pork should take about 30 minutes.
  • Baste the barbecue pork every few minutes so that it keeps moist and gets shiny.
  • When cooked, serve the barbecue pork  hot on long platters and garnish with tomatoes, cucumbers and green pickled mangoes or some “Achara”, (green papaya pickle relish).

 

Cook’s Tips:  Always add the sugar ingredient in the marinade or glaze just before grilling the meat. This way, the sugar does not crystallize or stay too long on the pork cuts which causes the barbecue pork to harden.

Add a spicy note to your Barbecue Pork: if you want to make the marinade spicy add a teaspoon or two of sriracha sauce or else 1 to 2  chilies .

Mix and marinate according to directions above. This is an optional way to add spicy flavors to the barbecue pork . When there are little children around, turn down the spice level and omit the spicy ingredients.

 

 
In House Butchers can be found in all Park Towers Supermarkets in Malta, serving you the freshest meat products at the best value for your money.

 

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One-Pot Chicken Chasseur

One-Pot Chicken Chasseur
Chicken chasseur, classic French casserole with mushrooms, shallots and herbs.
Chicken Chasseur, classic French casserole with mushrooms, shallots and herbs.

One-Pot Chicken Chasseur

Prep Time : 20  Minutes

Cook Time : 1 Hour 30 Minutes

Ingredients :

  • 1 tsp Olive Oil
  • 25 g Butter
  • 4 Whole Chicken legs
  • 1 Onion, chopped
  • 2 Garlic cloves, crushed
  • 200 g small button or chestnut mushrooms
  • 225 ml red wine
  • 2 tbsp tomato purée
  • 2 Thyme Sprigs
  • 500 ml chicken stock

Directions :

  • Heat the oil and half the butter in a large lidded casserole.
  • Season the chicken legs, then fry for about 5 mins on each side until golden brown.
  • Remove and set aside.
  • Melt the rest of the butter in the pan.
  • Add the onion, then fry for about 5 mins until soft.
  • Add garlic, cook for about 1 minute.
  • Add the mushrooms, cook for 2 mins, then add the wine.
  • Stir in the tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in the thyme and pour over the stock.
  • Slip the chicken legs  back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.
  • Remove the chicken legs from the pan and keep warm.
  • Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated.
  • Put the chicken legs back into the sauce and serve the chicken chasseur with mashed potatoes and seasonal vegetables .

 

 

 

Chicken Chasseur is a classic French Dish also know as Hunter’s Chicken.

 

 

In House Butchers bring you the best and freshest poultry products in Malta, find more here :  http://inhousebutchers.com/products/chicken/

 

 

 

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Roasted Pork Knuckle (Schweinshaxe )

Roasted pork knuckle served with baked potato and sauerkraut
Roasted pork knuckle served with baked potato and sauerkraut
Roasted-Pork-Knuckle-(Schweinshaxe)

Roasted Pork Knuckle (Schweinshaxe)

Schweinshaxe is a large pork knuckle roasted till crispy on the outside and fork tender on the inside, popular in Bavaria.

Prep Time : 15 Minutes

Cook Time :  4 Hours

Ingredients :

  • 1.5 Kg.Pork Knuckle (Schweinshaxe)
  • Salt
  • Pepper
  • 1 bottle Dark Bavarian Beer,
  • 2 Garlic cloves
  • 1 onion rough chopped
  • 1 Teaspoon Caraway seed

Directions :

  • One trick for getting the skin nice and crispy is to leave the uncovered pork knuckle dry in the fridge overnight.
  • Preheat oven to 350 degrees
  • Rub Pork Knuckle with the cloves of garlic.
  • Put the Knuckle on the roasting pan, moisten with a just a bit of beer and rub with salt and pepper.
  • sprinkle whole or ground caraway seed on the skin.
  • Place Knuckle on a bed of rough chopped onion.
  • This keeps it from sticking to the pan and leaves a lovely seasoned broth to be used for gravy.
  • Roast in an oven for about 4 hours.
  • Pour some beer in the dish bottom after an hour  to keep things moist.
  • After the skin has started to crisp  baste with beer about every 45 minutes
  • When it hits 200 degrees internal temperature turn the oven up to 450 degrees , pour a little  beer over the pork knuckle and crisp the skin for about 10 -15 minutes until skin is crispy. it should crackle and cut easy.
  • If it is tough it is not crisp enough.
  • Serve with sauerkraut or braised red cabbage (Rotkohl) and roasted potatoes.
When you cut into the Pork Knuckle,  the meat is butter soft and you can cut it with a fork.It is traditional to serve 1 knuckle per person. However with larger knuckles, you can bring the  dish to the table on a large platter and serve slices. Be sure to give some skin to each person, that is one of the best parts.

 

 

 

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Chinese Deep-Fried Pork Ribs with Honey Vinegar Sauce

Chinese-Deep-Fried-Pork-Ribs-with-Honey-Vinegar-Sauce
Chinese-Deep-Fried-Pork-Ribs-with-Honey-Vinegar-Sauce
Chinese-Deep-Fried-Pork-Ribs-with-Honey-Vinegar-Sauce

Chinese Deep-Fried Pork Ribs with Honey Vinegar Sauce

Prep Time : 20 Minutes

Cook Time : 20 Minutes

Ingredients :

  • 1 Kg. Pork Ribs
  • 1 tsp salt
  • Oil for deep frying
  • 1/3 cup vinegar
  • 1/4 cup honey
  • 1/4 cup water
  • 1 tbls soy sauce
  • 1 tsp sesame seeds, toasted
  • 6 Cloves Minced Garlic
  • 1 cup corn starch

Directions :

  • Heat oil in pan (you should have enough to be able to completely immerse ribs).
  • Lightly coat the Ribs with corn starch
  • Deep fry on medium-high heat until crispy.
  • Remove fried Ribs, drain excess oil and set aside.
  • In a saucepan on medium-low heat, add 1/3 cup vinegar, 1/4 cup honey, 1/4 cup water, and 1 tablespoon soy sauce.
  • Add the pork ribs into the sauce, toss making sure they’re thoroughly coated in the sauce and then remove immediately onto a plate so the ribs don’t lose their crispness.
  • Sprinkle toasted sesame seeds on top of ribs.
  • Serve with rice.

 

 

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Thai Style Barbecued Pork Neck

Thai style BBQ Grilled Pork Neck
Thai style BBQ Grilled Pork Neck
Thai style BBQ Grilled Pork Neck

Thai Style Barbecued Pork Neck

Prep Time :  8 Hours

Cook Time : 10 Minutes

Ingredients :

  • 6 garlic cloves, crushed
  • 2 tablespoons fish sauce
  • 2 tablespoons dark soy sauce
  • 45 g shaved palm sugar
  • 2 tablespoons clear rice wine
  • 1 kg piece pork neck, trimmed and cut into 1 cm slices
  • 1-2 tablespoons vegetable oil

Ingredients for Dipping Sauce :

  • 1 tablespoon sticky (glutinous) rice
  • 2 lemongrass stems, finely chopped, white part only
  • 6 red Asian shallots, thinly sliced
  • 60 ml fish sauce
  • 2 tablespoons light soy sauce
  • 1 tablespoon finely shaved palm sugar
  • 60 ml lime juice
  • 3 teaspoons dried chili flakes

Directions for making  Dipping Sauce :

  • Heat a small, non-stick frying pan over medium–low heat.
  • Add the sticky rice and cook, shaking the pan often, for 6–7 minutes or until golden.
  • Cool cooked rice.
  • Transfer to an electric spice grinder and grind to a coarse powder. Alternatively, use a mortar and pestle.
  • Combine with the remaining ingredients in a bowl, stirring until the sugar has dissolved.

Directions for Marinating Pork Neck :

  • Combine the garlic, fish sauce, soy sauce, palm sugar and rice wine in a bowl and stir until the sugar has dissolved.
  • Add the pork slices and toss to coat.
  • Cover the bowl with plastic wrap and marinate for 8 hours or overnight in the refrigerator.

Directions for Cooking Thai Style Barbecued Pork Neck :

  • Drain the pork well, reserving the marinade.
  • Preheat a barbecue or char-grill pan to medium–high and add 1 tablespoon of the oil.
  • Add the pork slices, in batches (using the extra oil if necessary), and cook, basting with the reserved marinade and turning once, for 4–5 minutes each side, or until cooked through.
  • Season with freshly ground black pepper, if desired, and transfer to a platter.
  • Cover loosely with foil to keep warm.
  • Serve with the dipping sauce on the side.

 

Pork Neck is a slightly fatty cut, but fat means flavor and it also keeps the meat moist while cooking, so don’t trim too much off.