Tag Archives: roast

Roast Kassler with Potato & Green Bean Salad

Roast Kassler with Potato & Green Bean Salad

“Kasseler” is a German method of curing and smoking pork. My
research tells that the “kasseler” method was invented in 1880 by a Berlin butcher (who just happened to have the name of Cassel) when he smoked then ripened a loin of pork in brine. This preserved the meat, but also gave it a distinctive flavour. Apparently in
Germany, the “kasseler” method can be used on just about any cut of meat

I hadn’t seen kassler here in Hawke’s Bay before, but the other day when I was at Holly Bacon, I spotted a piece – it was a 1.1kg piece of loin. When I asked Claire Vogtherr if this was a new product, she said “No, with the number of Southern African ex-pats that we have living in Hastings, there is a demand for it.” All I can say is I am pleased to have discovered it and will be keeping an eye out for it in the future.

The Holly Bacon kassler was a little different to kassler I have had in the past. I do not consider myself an expert on kassler, but I used to purchase it in Sydney and this piece seemed to be more lightly smoked and brined, but was as good as any I had, had previously and I loved been able to make that fabulous crackling (see below).

Roast Kassler with Potato & Green Bean Salad

The rind on my piece of kassler was finely scored which suggested to me that this just might make some excellent crackling and I was not wrong – I suspect that my way of cooking this piece of kassler may not be how my German friends would do it, however, I would like to assure them that it was delicious and had some of the best crackling I have ever had!

Leftovers were excellent in sandwiches.

Serves 4

1-1.5kg piece kassler (smoked pork loin)
sea salt
1 cup white wine or cider
POTATO & GREEN BEAN SALAD
1kg new potatoes, scrubbed
salt
250g green beans, cut into 2.5cm pieces
1 small red onion, finely chopped
olive oil
½ cup apple cider vinegar
2 tbsp brown sugar
1 tbsp Dijon mustard
chopped parsley or chives, to garnish

1              Preheat oven to 250°C. Place kassler in a roasting pan, rub a little salt into the rind and roast for 15 minutes. Reduce heat to
200°C, add wine or cider and roast for 30 minutes longer. Remove meat from pan, cover and keep warm.

2              Meanwhile, make the potato salad, place potatoes in a saucepan of cold water over a medium-high heat, cover and bring to the boil. Remove lid, add salt to taste and simmer for 15-20 minutes or until potatoes are just tender – take care not to overcook them or they will fall apart when you cut them. After 10-15 minutes, add beans – I do it this way so that I only use one pot! Once potatoes and beans are cooked, drain, cover to keep warm and set aside.

4              Place onion and oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Stir in vinegar, sugar and mustard, bring to
simmering and simmer, stirring, for 2-3 minutes or until mixture
reduces and thickens.

5              Cut potato into chunks. Add potato and beans to warm
mixture in pan and toss to combine.

To serve: Cut kassler into thick slices, accompany with warm potato and bean salad and scatter with parsley or chives.

Where did the ingredients for this dish come from:
Kassler: Holly Bacon – Hastings; Onions: Krismaw Gardens – Hastings; Potatoes, green beans, parsley: JJ Organics – Napier; Olive oil: The Village Press – Hastings; Apple cider vinegar: Te Koha
Organics
– Hastings; Store Cupboard Ingredients: Dijon mustard, brown sugar, sea salt, wine or cider.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Filipino-style Roast Chicken

Filipino-style Roast ChickenbGood-bye 2014 and a very happy and safe New Year to you all – see you again in 2015!

A week or so ago Raymund over at Ang Sarap gave a recipe for Lechon Manok, which from what I could gather is similar to our Hot Chick, but with Filipino flavours.

I loved the flavours in this recipe and had a lovely Bostock’s Organic Chicken so used Raymund’s recipe as inspiration – so thanks
Raymund – it was delicious, even if my recipe, due to circumstances is somewhat altered!

Filipino-style Roast Chicken

The flavours in this chicken are fabulous and as Raymund said
“addictive” – I will certainly be making this again and when I have a
barbecue again will be giving it a try on that, which will make it a bit
closer to Raymund’s recipe, I think.

I served the chicken with steamed brown rice, which I mixed the leftover marinade from the cooked chicken into, and a steamed green beans –
delicious!

Serves 4-6 – depending on the size of the chicken

1 whole free-range chicken – I used a 1.6kg Bostock’s Organic Chicken
vegetable oil
FILIPINO MARINADE
1 onion, chopped
1 head garlic, cloves separated, peeled and chopped
grated zest of 1 lime or lemon
1 tsp brown sugar
¼ cup lime or lemon juice, reserve 2 leftover halves
¼ cup fish sauce
2 tbsp soy sauce
2 bay leaves

1              For the marinade, place onion, garlic, zest, sugar, lime or
lemon juice, fish sauce, soy sauce and bay leaves in a bowl and mix to combine.

2              Place marinade and chicken in large plastic bag, making sure some of the marinade goes into the cavity. Seal and marinate in the refrigerator for at least eight hours or overnight.

3              Remove chicken from refrigerator 1 hour before cooking. Preheat oven to 200°C.

4              Transfer chicken and marinade to a roasting dish, spooning marinade over chicken. Place reserved lime or lemon halves in
chicken cavity and drizzle chicken with a little oil.

5              Bake chicken, basting several times with marinade for 1½ hours or until chicken is cooked.

Recipe adapted by Rachel Blackmore

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Rosemary & Anchovy Roasted Lamb with Onion Gravy

Roasted Rolled Shoulder of Lamb 006a

A small rolled lamb shoulder is a great way for two to four people to enjoy a lamb roast.

Shoulder is one of the hard working muscles of the animal, so lamb shoulder is not a quick cooking cut nor should it be serve pink, if you want it to be tender. This recipe has a shorter cooking time than lamb on the bone, because of its size and because it’s not on the bone – give it more time rather than less to ensure a tender,
delicious roast meal.

Rosemary & Anchovy Roasted Lamb with Onion Gravy

Rolled lamb shoulder is often available at supermarkets, butchers and other meat outlets and shoulder is usually a more economic cut than leg, but as many farmers’ children will know shoulder has great flavour and is often the favoured cut.

Serves 4

4 garlic cloves, chopped
3 anchovy fillets, drained, chopped
1 tbsp capers
1 large rosemary sprigs, leaves removed
½ lemon, zested and juiced
2 red onions, cut into thick slices
800g-1 kg rolled lamb shoulder
1-2 cups beef or chicken stock
1 tbsp cornflour

1              Preheat oven to 180°C.

2              Place garlic, anchovies, capers and rosemary leaves together on a board and chop, then mash together with the tip of a heavy knife to make a paste. Transfer to a small bowl, add lemon zest and juice and mix to combine.

3              Place onion slices in the base of a baking dish. Smear rolled lamb shoulder with garlic paste and place on top of onions. Roast for ½ hour, turn over and roast for 1 hour longer or until meat is cooked and tender.

4              Remove lamb to a warm serving platter, cover and let stand for at least 10 minutes before serving.

5              Meanwhile, pour onions and cooking juices to a saucepan, add enough stock to make up to 2 cups. Place over a medium heat and bring to boil. Mix cornflour with a little additional stock to make a smooth paste. Stir into onion mixture and cook, stirring for 2-3 minutes or until gravy thickens.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other lamb recipes you might like to try:

Easy Lamb Biryani

Easy Lamb Biryani

Moroccan Lamb Burger with Spinach & Pickles

Moroccan Lamb Burger with Spinach & Pickles

Baked Lamb Chops with Mushrooms & Potatoes

Baked Lamb Chops with Mushrooms & Potatoes

 

Pork Hocks & Vegetables Roasted in Apple Juice

Roast Pork Hock 011aPork hocks are like mini pork roasts.

So often pork shoulder or leg roasts are so large that unless you are feeding a crowd you are left eating cold pork or thinking of ways to use the leftovers for the rest of the week.

Hello pork hocks! Weighing 1-1.5kg one pork hock is enough to feed 2-3 people and with plenty of skin on each hock there is plenty of crackling as well. They are also inexpensive – the ones I got the
other day weighed just over 1kg each, cost $7 each and two feed four people with enough leftovers for a sandwich or two.

Pork Hocks & Vegetables Roasted in Apple Juice

At the end of the cooking time if the skin of the pork requires further cooking, remove from baking dish and place on a clean baking tray.
Increase oven temperature to 250°C and cook pork for 10-15 minutes longer or until skin is crisp and crackling has formed as you would like it to be.

Serves 4-5

olive oil
2 pork hocks
2 cloves garlic, crushed
1 tbsp ground sea salt
1 tsp fennel seeds
2 onions, thickly sliced
2-4 cups apple juice – the exact quantity will depend on the size of
your baking dish|
500g potatoes, cut into chunks
300g parsnips, cut into chunks
2 medium bulbs fennel, sliced
4 stalks celery, cut into 2.5cm pieces
salt and freshly ground black pepper, to taste

1              Preheat oven to 220°C. Brush the base of a baking dish with a little olive oil.
2              Using a small sharp knife, score the skin of the pork hocks. Combine garlic, salt, fennel seeds and 1 tbsp olive oil in a small bowl. Rub into skin of pork.
3              Place onions in the base of a baking dish, then place pork hocks standing upright (on their broad end) on top of them. Place in oven and cook for 30 minutes or until skin crispens.
4              Reduce oven temperature to 160°C. Pour apple juice into baking dish to come just up to the base of the hocks. Bake for 1½ hours.
5              Increase oven temperature to 180°C. Place potatoes,
parsnips, fennel and celery in a bowl, season with salt and black
pepper and toss to combine. Remove dish from oven, place
vegetable mixture around pork and cook for 1 hour longer or until vegetables and meat are tender.

Happy cooking and eating.

Recipe by Rachel Blackmore

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