Hi Guys, I’ve taken on a few Sponsers so every now and then there will be a few sponsored posts, hope you don’t mind. Today’s post is for my visitors from across the big pond with tips on how To Cook Roast Pork Loin Using A Range Cooker
Big ovens are pretty much the standard when it comes to cooking a variety of roasts and meats, and no British household should do without one. They are incredibly useful for many other purposes other than cooking roasts of course, but the first thing which instantly comes to mind when cooking in a range cooker is a lavish Sunday roast complete of Yorkshire puddings and roast potatoes.
Range cookers are a simple solution for any Sunday roast dish but particularly for a Roast Pork loin which will be deliciously succulent and juicy for the pleasure of your loved ones, your guests and, of course, yourself. Cooking a pork loin in the kitchen equipment shouldn’t be a difficult task and by taking the following the right steps, should result in a pleasant and rewarding experience.
By following a few simple tips you could be well on the way to enjoying the most memorable Sunday Roast you have had in your life! Firstly ensure that the pork is at room temperature, then make sure to dry any excess moisture on the meat. Now make slight cuts across the meat so that some of the water and juices will gradually drain as they are being cooked, which will also form a base for preparing your gravy later on. Sprinkle the pork with salt and pepper and oil the outside skin well with olive oil so that the loin is kept soft and will be succulent when done. Make sure the oil goes down into the cuts you have made previously for extra flavor. Now place two onions at the side of the pot where you will place the meat; this will add considerably extra flavor. For best results first cook the meat for about an hour and a half (approximately gas mark 7/220 Degrees), then remove the meat which should be well cooked by this point. It will largely depend on how big the size of your roast. The suggested cooking times are approximately 25 minutes per extra pound of meat when cooking. After it is done (check with a skewer) you can use the juices, onions and remaining spices to make some gravy which will complete a greatly fulfilling meal. Enjoy!
I was compensated for this post. All opinions are mine.
Whenever I’ve made something amazing I feel as though I should share with you.Unfortunately I don’t always get around to doing so but today is the exception.You need to try this fried chicken; it will change your life!Well maybe not your life but it will excite your taste buds.I’m a lover of curry so it should come as no surprise that I have yet another recipe using curry powder.I will say that this is not an in your face curry flavor but it you will know that it’s there.It’s a nice twist on Southern Fried Chicken that is so widely loved.I mean who doesn’t love fried chicken?Anyone, anyone?I didn’t think so.
While this recipe is a bit longer than usual, taking the extra step to brine the chicken is totally worth it.Brining produces the juiciest, most flavorful chicken ever.Let me just say that we devoured this like ravenous dogs so get frying!
Mix all ingredients for the spice mix in a small bowl and set aside.
Place 4 cups of water in a large stock pot with sugar, salt, garlic, thyme and red pepper flakes then bring to a boil. Once water is boiling remove brine from heat and allow to cool completely.
Add 3 cups water, coconut milk and chicken. Allow to sit for at least 4 hours, preferably overnight.
Next, drain all liquid and pat dry. Add 1 tbsp of spice mix to chicken and rub making sure to coat well.
Place 1 cup flour in a large plate and add 1 tbsp of spice mix, mix to combine. In another large plate add the remaining 1 cup of flour. In a large bowl whisk together eggs and milk.
Coat chicken in seasoned flour, making sure to shake off any excess then quickly dip in egg mixture. Allow the excess egg mixture to drip off chicken before adding to the plate of plain flour. Once again shake off excess flour and then set aside. Repeat with each piece of chicken.
Place a heavy bottom pot over high heat with 2 inches deep canola oil. Once oil is hot, lower the heat to medium low. Now carefully add chicken pieces into oil and fry 10 minutes, then flip. Fry for an additional 10 minutes or until golden brown. Remove from heat and place on a plate lined with paper towel to drain excess oil.
If the chicken browns too fast that means the oil and too hot and it won’t cook through on the inside. However if the oil is not hot enough the chicken will soak up the fat and become greasy.
Shaking off the excess flour is an important step. By shaking off the excess flour it ensure a thin crispy crust. What you don’t want is a thick bready crust.
There’s no doubt that Fall in knocking on our doors, well more like kicking the door in. It’s pretty much rained for most of July and August here in Atlanta which gave us a break from the normal sweltering Southern heat. While I enjoyed the cooler temperatures, as September is rapidly approach it has dawned on me that Summer is over.
In rolls the season for soups and hearty stews that will stick to your bones once the chill hits the air. Split pea soup will keep you warm as the temperature cools. I made a vegetarian version but if meat is more your speed, salt beef or a cow heel would be a perfect addition.