Good Cook Read Online Free PDF Page A

bruised
    There are two pale meats that have always been happy eating partners with the endive: veal is very good indeed, as is the following pork. However, when the chosen joint is cooked together with the endive as an ensemble, the marriage is one of the very best and most loved—at least it is, by this cook. The cider sweetens the dish in the most agreeable manner.
    Preheat the oven to 325°F.
    Season the pork loin and color in the lard, dripping or olive oil in a solid-bottomed pot over a moderate heat, until golden all over. Lift out the meat and put it on a plate. Add the butter to the pot and, when beginning to froth, introduce the endives and similarly color until they, too, are golden. Tip in the shallots and mingle them around a bit. Now push the endives to the sides of the pot and place the pork in the middle. Pour in the cider and add the vinegar, tuck in the sage sprigs and pop in the garlic cloves. Slide into the oven and cook, initially, for about 30 minutes. Remove the pot, turn over the pork, and cook for a further 30 minutes.
    During this time, the cider will reduce somewhat, the endives will soften and, of course, the pork will cook. The hour should do it, but the liquid will probably still be a touch too thin. So, turn off the oven, remove the meat and endives (they should be very soft), keep warm in the oven’s waning heat with the door ajar, and place thepot over a lively heat. Reduce the liquid until a touch more syrupy, but don’t overdo it; over-salty and over-sweet you don’t want.

    To serve, slice the pork on to a heated platter, garnish with the endives and spoon the sauce over—it must be said—this rather monotone assembly. However, be assured, it is a tasty dish with great charm.

cheese & wine

    cheese

my mother’s Lancashire cheese & onion pie
    serves 4
    for the pastry
    4 tbsp butter
    4 tbsp lard
    1½ cups self-raising flour
    pinch of salt
    2–3 tbsp ice-cold water
    for the filling
    2 tbsp butter
    3 onions, thinly sliced
    1 teacupful of water
    salt and plenty of freshly ground white pepper (it does not taste quite correct, using black)
    9–10½ oz Lancashire cheese, coarsely grated
    a little milk, to both seal and glaze the pastry
    I have, in the past, written various recipes fashioned around this delicious pie, but I don’t think I have ever given the original. Here it is, adapted from her old and slightly battered recipe book, handwritten by Mother. This favorite is one among many others, some having been already handed down by
her
mother. Well, as it always was, in their day.
    To make the pastry, cut the butter and lard into small chunks and place in a large bowl with the flour and salt. Gently rub the fat into the flour using fingertips until the texture resembles very coarse breadcrumbs. Mix in only just enough water to bind the mixture together. Lightly knead this dough until well combined, dust with flour and slip into a plastic bag. Place in the fridge for 30 minutes before using.
    Preheat the oven to 350°F and also place a flat baking sheet in there, which will help to cook the base of the pie more evenly.
    Meanwhile, prepare the filling. Melt the butter in a roomy pan and add the onions. Allow to quietly wilt and stew for about 10 minutes over a gentle heat withoutcoloring. Tip in the water and seasoning and continue to cook over a similar heat, stirring occasionally, until almost all the liquid has been driven off. Decant the onions on to a plate, spread them out and allow to cool.
    Lightly butter a loose-bottomed tart tin (approx. 8 in wide x 1½ in deep). Roll out two-thirds of the pastry moderately thin and use it to line the base and sides of the tin. Now roll out the remainder to a similar thickness and also generously wide enough to use as a lid for the pie. Cover the base of the pie with half the onions and cover with half the grated cheese. Repeat.
    Brush the edges of the pastry crust with milk to seal the pastry lid upon it, while also pressing the edges together