Sirloin steak charred in butter, with stir-fried vegetables and a sauce of fried peppercorns, red wine and cream
Monthly Archives: April 2011
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Slow-roasted pork “Donnie Brasco”
Remains of the 16lb shoulder of pork after the onslaught of ten hungry party people. Hugh Fearnley-Whittingstall’s “Donnie Brasco” method, joint coated with fresh and ground ginger, cinnamon, star anise, crushed pepper, garlic, muscovado sugar, honey, soy sauce, smoked seasalt flakes, smoked paprika, chilli and oil, sizzled at 230C for half and hour, then slow-roasted for 20 hours. Yes TWENTY. Meat was so soft you could serve it with a spoon