Text 18338, 91 rader
Skriven 2011-11-27 21:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Spelling
================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> Mexican Mev

 DD> What dis is daddy????

I have no idea. I did google the word before posting but all the
hits referred me back to more copies of the same recipe.

 DD> BTW: You can make my chilli with just a little effort at
 DD> getting the right chilli spice.

 DD> Baron's 5240
 DD> Worcestershire powder

I make a fair one (no recipe, I just wing it, with quite of bit of
variation from batch to batch) with the available chili powders but
I must confess I never put wooster sauce in it nor come across
wooster powder.

Pork with chilies from OZ so naturally it's called chilli pork...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Tom McRae's Slow-Roasted Chilli Pork With Peach Glaze
Categories: Pork, Chilies, Fruit
  Servings: 8

    200 g  can chipotle chillies in
           adobo
   0.25 c  apple cider vinegar
   0.25 c  orange juice
    1.5 sm onions; roughly chopped
      2 TB honey
      3    red birds eye chillies;
           -seeded, finely chopped
      3    clove garlic
      1 ts ground cumin
      1 TB dried oregano
      2 kg boneless pork shoulder; rind
           removed, trimmed
           Oregano sprigs; to serve
           PEACH GLAZE:
      1    peach, peeled, halved,
           stoned
    1/4 c  honey
    1/4 c  lime juice
    1/4 c  orange juice
      1    red birds eye chilli,
           seeded

To make marinade for pork, process chipotle chillies, vinegar,
juice, onion, honey, birds eye chillies, garlic, cumin and oregano in
a food processor until smooth.

Place pork, fat-side down, on a work surface. Season, then rub over
enough marinade to cover evenly. Using kitchen string, tie pork at
3cm intervals to form a compact shape. Place pork in a glass or
stainless-steel bowl and pour over remaining marinade. Turn to coat,
cover, then refrigerate overnight.

Meanwhile, to make peach glaze, process peach, honey, juices and
chilli in a food processor until smooth. Season.

Stand pork at room temperature for 1 hour before roasting. Preheat
oven to 150C. Place pork, seam-side down, on a rack set into a
roasting pan. Fill roasting pan 1cm deep with water, then brush pork
well with peach glaze. Roast pork, rotating and basting with glaze,
every 15 minutes for 2 hours.

Cover loosely with foil, then cook, brushing with remaining glaze
every 20 minutes, for a further hour or until cooked through. Remove
from oven and rest, loosely covered with foil, for 30 minutes before
serving. Using a large knife, carve pork into thick slices. Scatter
oregano around meat to serve.

Tom McRae, Brisbane, Australia

MMMMM-------------------------------------------------


Cheers

YK Jim


... RECESSION: Truckload of Americans was caught sneaking into Mexico.

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