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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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Not very Indian Pickle Tray

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Not very Indian Pickle Tray

Back in July I happened upon a Walnut tree and we Lacto Fermented some green Walnuts - The recipe is here. Last night we decided to have a bit of a Balti night and in the English tradition put together a bit of a pickle tray of sorts. Pickled Walnuts actually work remarkably well with Indian flavours, the sight astringency complements the heat in the Balti dish.

We also had some remaining Garlic and Wholegrain Mustard Aioli from our Chicken Burger, Lime and Chilli Chutney (Shop Bought!!!) and DIY Kachumber Salad.

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