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Scarborough Fair crusted Pork Shoulder

Scarborough Fair crusted Pork Shoulder

An odd name for a recipe? It refers to the very old Simon and Garfunkel song  “Scarborough Fair” which has Parsley, Sage, Rosemary and Thyme in the lyrics – Which were all in this crusting!

Ingredients:-

2 Slices of (Gluten free in our case) Bread, crumbed
Parsley, Sage, Rosemary and Thyme – Fresh if you have it, or dried
1 Shallot, chopped
1 Egg beaten
Salt & Pepper
Oil

Method:-

(1) Lightly fry the Shallot until it has softened and set aside.
(2) Whisk the Egg.
(3) In a large bowl combine all the ingredients to form a stuffing sort of texture
(4) Press the crust onto the top of a Pork Shoulder joint and cover with foil.
(5) Roast at 180c for about 45 minutes.
(6) Remove the foil and roast for a further 10 minutes.

We served this with Sprout Bhaji in a bit (Gluten free ) Yorkshire Pudding, Carrots and Peas, Roast Spuds and lots of Onion Gravy.

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Cold Chicken Salad

Well all good things come to an end. Our bargain basement ( Bargain Cellar – We’re not American! ) Chicken at £2.35 has provided three meals for us. A Roast Chicken Dinner, followed by a Chicken Pasta Bake and yesterday the remains made a pretty good cold salad. Ideal for a rather muggy evening.

We had home made Gluten free Garlic Bread, Crispy Wedges and home made Marie Rose sauce with it and it was pretty good. You can tell this was Sue’s creation as it’s nicely presented and there it’s that blue tinge to the picture which is caused by the Fire Engine lights outside when it’s my turn to cook!

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