Great British Food Christmas 2024
Crispy-crackling Pork Loin inMilk&Sage Getting boredwith traditional Sunday roasts? Try this super-easy recipe for a change and serve it with all your usual trimmings. Themilkmakes themeat deliciously tender; it will appear as though it has slightly curdled, but don’t worry, that’s how it’s supposed to look after cooking. You can also replace the porkwith a nice beef loin, just shorten the cooking time tomatch the way you like your beef cooked. Substitute the sage with rosemary, too, if you prefer the flavour. Serves: 6 Prepare: 15minutes Cook: 1 hour 35minutes 1.25kg boneless rolled pork loin joint with crackling, scored, removed from the fridge 1 hour before cooking 1 tablespoon olive oil 2 tablespoons sea salt flakes 600ml wholemilk 3 garlic cloves, whole but roughly “I love how food can bring back wonderful memories” bashed 1 bay leaf 3 sage sprigs Juice of ½ lemon and 2 broad strips of its zest, removedwith a vegetable peeler ½ teaspoon freshly grated nutmeg 1 tablespoon flat leaf parsley leaves, finely chopped 2 teaspoons chives, finely chopped Salt and freshly ground black pepper 1. Preheat the air fryer to 200°C for 3 minutes. 2. Dry the pork skin with kitchen paper, then rub it all over with the oil and sea salt flakes. Place in the air fryer drawer skin side up and cook for 25 minutes. 3. Pour the milk in at the side (not over the meat) and add the garlic, bay leaf, sage, zest strips, nutmeg, ½ teaspoon salt and ½ teaspoon pepper. 4. Reduce the air fryer temperature to 160°C and cook for 1 hour 10 minutes. Remove the pork, cover with foil and let rest for a couple of minutes. 5. Meanwhile, season the milk with the lemon juice and a generous pinch of salt and pepper to taste, then stir in the parsley and chives. Carve the meat and serve it with the cooking juices poured over. Carbonara Potatoes At first glance, thismight just look like a potato bake, but because of the guanciale and cheese, it really is ameal in itself and you don’t need to add anything to it except a side of greens or salad. This ismy sonRocco’s favourite way to eat potatoes; he always asked mymumAlba tomake them for him, and now, when I serve it up, it’s as if she is sittingwith us, which is so nice… I love how food can bring backwonderful memories. You can substitute the guanciale with pancetta, if you prefer. Serves: 4 Prepare: 30minutes Cook: 1 hour “Getting boredwith traditional Sunday roasts? Try this super-easy recipe for a change and serve it with all your usual trimmings” RECI PES | GINO D’ACAMPO greatbr i t ishfoodawards.com 104
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