Monday, 5 July 2010

Watercress sauce and other matters

A blissful sauce for chicken hot or cold, over a salad or even – as I had the leftovers – knapped over slices of ham and tomatoes on toasted muffins.

Blitz a large handful of watercress in a food processor until a green paste. I also added a small handful of spinach for iron, but you could add rocket or even lettuce. Add a few good dollops of creme fraiche, a squeeze of lemon and season and whizz again until a smooth, green, unctuous sauce. Chill until needed.

This weekend I also had a yen for something smoky sweet and barbecued without the hassle – a take on slow-cooked pork seemed just the thing.

Rub a pork shoulder with the following:

1 tbsp paprika

1 tbsp salt

1 tbsp black pepper

1 tbsp cumin

1tbsp chilli powder

1 good tbsp dark brown sugar.

Drizzle in a little oil and mix to a paste. Taste to see whether you want it spicier, sweeter – whatever. You can leave the marinaded pork as long as you want – I had an hour but it would benefit from a day, then slow-cook it in a 170C oven for about 2 hours. You might want to check it every half hour or so in case the sugar starts to burn and completely ruin your roasting tin; in which case stick some foil over it. After about 2 hours (and it will come to no harm after 3) it should be tender and juicy.

While the pork’s resting, whisk together a tbsp each white wine vinegar and cider vinegar, 1 tbsp sugar, a good sprinkling chilli flakes and seasoning. Carve the pork and toss in the dressing before stuffing into bun of your choice with some coleslaw.

On a roll, I made Nigel Slater’s orange and lemon cheesecake from Kitchen Diaries – try substituting the juice of 1 lime for 1/2 a lemon.


李威昌 said...

Nothing comes from nothing.............................................................

Tania Kindersley said...

LOVE the watercress sauce.

Have given you an award. It's on my blog here -