BAKED PUMPED LEG OF LAMB WITH MARMALADE GLAZE

I’ve already posted a recipe for Pumped Leg of Lamb, but instead of boiling the meat this recipe bakes it in dough and then coats it with a marmalade glaze. That makes it a bit more work, but the result could be quite good.  Although the original recipe suggests either mutton or lamb, pork would also work very well.

 

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ROAST PORK WITH APPLE SAUCE FOR CHRISTMAS

I think this recipe, published by the Women’ Weekly in 1974, shows how differently we buy meat these days – no need to ask the butcher to remove the bones, its already done for you now.  That’s great, but I don’t like the way its wrapped in netting.  I find that it sticks to the crackling and is hard to get off.  Laying the meat out, stuffing it and then tying it with cooking string like this recipe suggests is a much better idea.  I’ve included the apple sauce recipe although it’s not like Mum’s version.  She left out the cloves and lemon and always put a knob of butter in after she’d pureed it.

SWEET AND SOUR PORK

This “Real Chinese Taste” Sweet and Sour Pork was a free recipe handed out by Amoy Genuine Chinese Food sometime in the 70s.  No mention is made of cooking it in a wok as I doubt that any non-Asian cooks had one or in fact even knew what one was.  Guess Amoy thought they’d better just stick with a frying pan.

PORK CHOPS WITH PRUNES

Don’t think this recipe will be for everyone.  My family don’t like meat cooked with fruit and a whole lot of people don’t like prunes…..but…..if those two things don’t turn you off I think it could taste fairly good.  Don’t worry if you don’t have an oven bag just cook it in a greased casserole dish with a lid.

PORK CHOPS WITH POTATO CHUTNEY PARCELS

Pork is a great barbecued.  We usually just marinade it, but this recipe goes a step further by wrapping the marinades pieces in foil and adding potatoes and chutney.  I don’t think it really matters which cut of pork you use and if you don’t want to barbecue you can always cook it in the oven.