St Patrick’s Day recipes with Cabbage and Rack of Pork Loin on the Bone
St Patrick’s Day recipes have international fame and are traditionally on menus as Cabbage and Bacon. The video below gives a quick demonstration of seasoning the cabbage. This really is the most important part of turning a good meal into a truly delicious one. The cabbage is best undercooked, whether it is boiled or steamed. Then add the cabbage to a pan of garlic and onion with a little rapeseed oil. Season with ground black pepper and a little sea salt.
St Patrick’s Day recipes are a celebration of great food.
A Slim R Us eating plan is part of a realistic healthy lifestyle. The national celebration is centred in the kitchen and producing an amazing family meal. This year, try this home-made herb crust because it is perfect with gammon or pork, and cabbage. In this delicious healthy recipe, it is a rack of pork loin, including the rib bones. The rib bones should be scraped before cooking and the butcher would do this. This savoury crust browns and crisps as it roasts in the oven. Put it in at the highest temperature and turn down to medium for a longer slow roasting time.
Crust Recipe for 3lb Pork Loin
1 Tbs Rapeseed oil
2 cloves finely chopped or minced garlic
3 finely chopped shallots
1 tsp ground cumin
1/4 cup of chopped flat leaf parsley
1 tsp ground paprika or smoked paprika
2 oz coarse breadcrumbs.
2 Tbs Dijon mustard
In a large pan, add the oil and sauté the garlic and shallots until soft.
Stir in the spices and cook for a further minute.
Remove from the heat and stir in the parsley, breadcrumbs and season with salt and pepper.
Brush the pork or gammon with the mustard.
Spread the breadcrumb mix and press down until it sticks firmly to the meat.
This is perfect served with gravy or a parsley sauce.