Recipes from New York Times Magazine
Rice Pudding Pork
1 4- to 4 1/2 pound boned pork loin
Sea salt
Freshly ground black pepper
Fresh nutmeg
2 tbsp olive oil
4 tbsp butter
4 to 6 cups whole milk, hot
2 tsp brown sugar
3 bay leaves (fresh, if possible)
3 sprigs thyme
Thinly pared zest of 1 lemon.
1. Season the pork with salt, pepper and a little grated nutmeg. Heat the olive oil in a frying pan and gently brown the pork, turning it occasionally so it is lightly colored all over. Remove from the heat.
2. In a casserole or saucepan just large enough to fit the pork, melt the butter over medium heat. Add a third of the hot milk and the brown sugar and stir until the sugar dissolves. Transfer the pork to the casserole, pour in the remaining hot milk until it almost covers the meat and bring it to a simmer. Lightly scrunch the bay leaves and thyme and add them, along with the lemon zest and a few gratings of nutmeg. Cover with a lid, leaving a slight gap, and cook at a very gentle simmer, so the surface is undisturbed. Cook for 1 1/2 to 2 hours, during which time the milk will curdle and form a rice-pudding-like crust.
3. Remove the pork from the pan, cut it into thick slices and set a few slices on each of 6 plates. Spoon the crusty, milky curds from the pot over the meat. Top with the thinner, milky gravy. Serves 6.
Citrus-Braised Lamb Shanks
3 tbsp olive oil
1 carrot, finely diced
1 onion, finely diced
2 celery ribs, finely diced
3 sprigs thyme
2 bay leaves
2 garlic cloves, chopped
1 tbsp tomato paste
1 ½ cups white wine
1 cup chicken broth
Juice and finely grated zest of 1 lemon
Juice and finely grated zest of 1 orange
4 12-ounce New Zealand lamb shanks
Salt and freshly ground black pepper
Chopped parsley, for garnishing.
1. Preheat oven to 250 degrees. Heat 1 1/2 tablespoons olive oil in a large casserole. Add the carrot, onion and celery, and sweat over low heat, until tender. Add the thyme, bay leaves, garlic, tomato paste, wine, and broth, along with all but a few pinches of the zests and a tablespoon of each juice. Bring to a boil, then reduce to a gentle simmer.
2. Meanwhile, season the lamb with salt and pepper. Heat the remaining olive oil in a separate large sauté pan and brown the shanks on all sides. Add the shanks to the casserole and cover. Transfer to the oven and cook until the meat is completely tender, about 2 1/2 hours.
3. Remove the shanks from the pan and keep warm. Skim the fat from the surface of the sauce. Reduce the sauce to the desired consistency. Stir in the reserved citrus juices and season to taste with salt and pepper. Serve the lamb shanks and sauce on warmed plates (with Israeli couscous or some good bread). Sprinkle with a little parsley and the remaining citrus zest. Serves 4.
All recipes adapted from “The River Cottage Meat Book