Posted by Mira | Posted in Recipes with Meat | Posted on 13-11-2010
Tags: lamb, picnic, picnic ideas, picnic meal, picnic pork, pork
This picnic meal is very abundant. Although realization of this picnic idea is time-consuming it is 100 per cent rewarding! Advised to do it overnight, the preparation time is 2-2.5 hours, yields 8 servings.
4 lb 6 oz. (or 2 kg) pieces of melted pork belly
10.5 fl oz. (or 2 liters, 3 pints) fat (not pork)
splash olive oil
2 sprigs of fresh rosemary
4 bay leaves
1 tsp of black pepper
2 tsp salt
1 lb 2 oz. (or 500g) sugar
1 clove of garlic
3 tbsp of olive oil
2 fl oz. (or 50ml) olive oil (preferably extra virgin)
1 bunch of flatleaf parsley (fresh)
1 tsp of chopped rosemary leaves (fresh)
1 large clove of garlic
8 lamb cutlets
Seasoning: salt and black pepper
Note: finely chop parsley, peel and thinly chop the garlic clove, juice the lemon, fatly trim the lamb cutlets.
18 fl oz. (or 500 ml) vegetable oil
16 large potatoes (floury)
Note: wash and dry the potatoes, peel and cut into chips, rinse slightly and pat dry.
8 x 3.5-4.5 oz. (or 100-150g) fillet steaks
2 fl oz. (or 50ml) of vegetable oil
Seasoning: salt and pepper
8 lamb kidneys
3 tbsp of butter
1 tbsp of vegetable oil
4 tbsp thinly chopped onion
2.25 fl oz. (or 60 ml) red wine
Note: remove the outer membrane off the kidneys, clean and slice the mushrooms.
2 egg yolks
1 tbsp of lemon juice
3.5 fl oz. (or 100 ml) of clarified butter
pinch of hot paprika (or cayenne pepper)
1 tbsp chopped tarragon (fresh)
large pinch salt
Eggs and Spinach
1.5 fl oz. (or 30 ml) vinegar
8 large eggs
1 tsp of butter
a handful of fresh spinach leaves
seasoning: salt and black pepper
Note: everywhere use the freshly ground black pepper.
Note: when set aside the cooked food, keep it warm.
Combine all the pork confit ingredients but fat in a small bowl. Rub it throughout the pork, cover and place in the fridge overnight. When done next day, preheat the oven to 250F (120 C, Gas Mark 0.5). Wash away the mixture. Cover a roasting tray with most of fat, lay the belly on it and cover with remaining fat. Cook in the oven for 2.5-3 hours. When the picnic pork is roasted, let it cool in the fat, cut 8 equal pieces. Set aside.
Combine tomatoes, garlic, and olive oil; leave for 2 hours.
Make the marinade combining the lamb cutlets ingredients. Marinade the cutlets for half an hour. When done, place a skillet over high heat till very hot. Sprinkle the cutlets with salt and pepper, fry for a couple of minutes. Decrease the heat, add the marinade and lemon juice, simmer for another 5-6 minutes, turn over when needed. Place on a plate, set aside.
Place a saucepan half filled with oil over 300 F (150 C, Gas Mark 2) until boiling. In portions fry the chips, take out using slotted spoon, drop on a kitchen paper to dry. Then in slightly increased heat fry the whole batch of chips till golden-brown. Drizzle salt over.
Pat dry the steaks with (kitchen) paper, coat with oil, add salt and pepper. In very hot oil fry the steaks as you like. Stir in half a minute to prevent sticking.
Pat dry as fillet steaks. Add butter and oil in a skillet, put over high heat. Fry kidneys for a couple of minutes till browned. Add mushrooms and onion into the skillet, fry stirring for 3 minutes. Drizzle wine and leave on heat for another couple of minutes. When serving cut lengthway eggs and spinach.
Bring some water to boil, place over a heatproof bowl just little above the water; reduce the heat. Whisk lemon juice and yolks till doubled; slowly add the clarified butter; add seasoning and flavors. Remove, cover with lid.
Eggs and Spinach
Boil some water in a skillet, add 1 tbsp of vinegar. When simmering, add 4 eggs, cook for 2 minutes, remove with the slotted spoon. Repeat with the rest. Fry spinach stirring in butter in another pan. Add salt and pepper to taste. Remove to drain.
To serve, fry pork belly till crisp for some 3 minutes with the fat side downward. Place a steak per plate, add some kidney, tomatoes, cutlet, confit, and chips on one side. Also put some spinach topped with an egg. Randomly add the sauce.
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