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The Delia Collection:
Pork |
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From roast pork to gammon, bacon and ham, pork is the most versatile of meats, as Delia Smith demonstrates in this scrumptious collection, "The Delia Collection: Pork". Delia takes readers through the different processes of roasting, baking, grilling, frying, braising and casseroling, with a separate chapter devoted to cured pork. Some old favourite cuts of meat are revisited, to remind the cook how luxurious pork can be, from "chined" loin and shoulder, to belly of pork. And more recent influences are not forgotten. New recipes include Smoked Loin of Pork with Citrus, Rum and Raisin Sauce and Roast Tenderloin of Pork with Mustard and Crème Fraiche Sauce. Also featured is Classic Roast Leg of Pork with Crackling, Sage and Onion Stuffing and Eliza Acton's Oven-Baked Apple Sauce, a dish inspired by Delia's favourite cookery writer of the 19th century. |
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