Perfect roast loin of pork

Roasted pork loin

Roast loin of pork is a wonderful thing. It takes less cooking time than belly and when cooked perfectly has an amazing texture. But it’s quite easy to overcook and dry out. The key is to get the timing and temperature right So here’s a recipe that produces a really succulent roast loin of pork, [...]

Recipe: lime sorbet

How to make lime sorbet

This is a great recipe for a zesty lime sorbet, with minimal effort. Ingredients: 10 limes, quartered 250 g caster sugar 600 ml water Place 300 ml water in a pan with the sugar. Heat up, stirring, bring to a boil and let the mixture simmer for a couple of minutes. Leave to cool. Place [...]

Recipe: ‘Kentucky fried’ scallops with lime alioli

'Kentucky fried' scallops with lime alioli

Serves 4 as a starter. Ingredients: 8 scallops, each cut in half into two discs For the coating: 50g plain flour 50g breadcrumbs 1tsp each of chilli powder, paprika, sage, marjoram, ground fennel seed, ground white pepper, garlic powder and onion powder, with 2tsp salt 1 egg, beaten For the alioli: 1 clove garlic, finely [...]

Next pop-up on 19th June: Scallop Frenzy

Some lovely scallops!

Pork and Salmon is back with chef Mark Blatchford (and Boycie the dog) on 19th June! This time we’ll be dishing up FOUR courses of diver-caught scallops, fresh from Cromer, and a non-shellfish dessert. Menu: ‘Kentucky fried’ scallops with lime alioli Thai marinated scallop salad Scallops roasted in their shells with chorizo* and red pepper [...]

Tasting Vosne-Romanée

Fine wine and nibbles at Roberson

Burgundy is a red wine-producing region that can be hard to get to know. I’ve struggled with it. Perhaps it is the large numbers of producers and appellations. Or maybe it’s the variation you see in the quality of the wines, based on the fact that pinot noir is a temperamental grape to grow. Though [...]


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