The Rose Cottage Recipe Book

Ingredients

Method

1. Preheat the oven to 200°C.
   
2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact.  Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
   
3. Place the garlic heads in a baking pan, muffin pans or foil.  Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated.  Cover with aluminum foil.  Bake for 30-35 minutes, or until the cloves feel soft when pressed.
   
4. Allow the garlic to cool enough so you can touch it without burning yourself.  Use a small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
   
5. Eat as is, or mash with a fork and use for cooking.  Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

Used in pissaladiere.

The pork should be unwrapped, dried with a paper towel, and ideally left overnight uncovered in the fridge overnight to dry out thoroughly.  Don’t go for small joints which can dry out quickly - go for medium sized ones and eat it over a few days.

Score the skin with a sharp knife and rub salt into the scoring - this will make the crackling crispy.  Add herbs if wanted.  Sage goes well with pork.

Pork rarely needs any additional fat and basting pork will destroy any crackling.  However, if you don’t want crackling then a tablespoon of chilli jelly spread over the joint halfway through will add additional flavour.

Preheat the oven to 245°C, and cook for 20 mins to seal the meat.  Then turn down the temperature to 190°C and cook for 70 mins per kilo (pork leg) or 60 mins per kilo (pork shoulder).

Ingredients

Method

1. Toss the whole cloves, peppers, onions and courgettes into the olive oil, and put into a roasting tray.
2. Roast in the oven for an hour at 200℃.
3. Add the feta, chickpeas and lemon wedges to the roasted veg and cook for 10-15 mins, to warm through in the oven.
   

Serve with crusty bread to soak up any juices.

You will Need

Method

Put the lard and oil onto a large shallow baking tray, and put to heat in the oven at 200°C.  The oil gives good flavour, but the lard or Trex gets it hotter and helps them crisp up.  If you intend to use a tablespoon or two of the lemon juice or vinegar, add this at the same time.

Peel and part cook the vegetables.  (Strictly speaking you don’t need to part-cook the veg, but it speeds up the cooking and makes them crunchier.)  You can part-cook either in the microwave or by boiling the veg (not onions) for a short period.  In either case make sure that you toss the part cooked veg to “fluff” the edges - this is what will make it crispier.

Tip the veg into the hot oil and make sure it is coated, then put back in the oven.  Cook for a further 45 mins, turning the veg within the fat halfway through.

Ingredients

Method

1. Finely chop/grate all the vegetables and salmon into a large bowl.
2. Add the dill and mayonnaise and stir thoroughly.
3. Roll out the pastry thinly and cut into long thin triangles (approx. 3 cm x 20 cm).
4. Place the pastry triangles overlapping in a circle on a pizza stone in a circle. Roll them together where they overlap.
5. Place the mixture in a circle on the pastry and bring the points of the triangle over to make a ring.
6. Cook in the oven for 30 mins, or until the pastry is golden.
7. Serve hot or cold with new potatoes and a salad.