21 December 2013

Roast Pork infused with Garlic






 December is always very busy in many homes of Australia, including mine. It looks like the end of year have accelerated even more...everyone is running somewhere or has something to finish, a lot of parties is held, school classes are ending, yearly holidays beginning for many employed, Christmas gifts have to be purchased, food prepared, homes decorated...
Roasts are ideal when you don't have time on your hand. Preparation is quick and the rest does the oven. Moreover, they can feed a large number of people and  they look good on the table

Ingredients:
1 leg of pork (or other part of pork; lamb can be used in the same way too)
5-6 garlic cloves
1 large onion

favourite herbs (I added thyme sprigs)
salt and pepper
olive oil

Method:
Preheat oven to 180*C.
Slice onion, place on bottom of your roasting pan, along with 4 garlic cloves and herbs.
Score pork skin with a very sharp knife ( I used scalpel) for easier carving later. Make incisions in the meat (10-14); place slivered garlic into each. Sprinkle salt all over the leg; oil surface well and massage into the skin. Place it onto onion, add 1/2 cup of water in pan. Cover with al- foil and place in the oven. Lower the temperature to 160, and forget about it for 5-6 hours. You'll get tender meat, that falls apart.

Alternatively, you can roast pork on 180-190 *C (30 minutes for each 500 g), without foil. Crackle would be crisper in that case, but you need to watch it during cooking and spoon juices over the meat now and then.



























Svinjetina spikovana bijelim lukom

Decembar je uvijek pun obaveza u mnogim domovima Australije, ukljucujuci moj. Izgleda kao da je kraj godine ubrzao jos vise...svako negdje zuri ili treba nesto da zavrsi, mnogo zabava se odrzava, skolska godina zavrsava, godisnji odmori za mnoge pocinju, Bozicni pokloni se kupuju, hrana priprema, kuce ukrasavaju...
Pecenja su idealna kada nemate mnogo vremena. Priprema je brza i ostatak ucini rerna. Stavise, veliki broj ljudi se moze nahraniti i dobro izgledaju na stolu.

Potrebno:
1 veliki komad svinjetine (najbolje noga), mozete koristiti i jagnjetinu na isti nacin
5-6 cena bijelog luka
1 veci crveni luk
zacinsko bilje koje volite (ja sam dodala timijan / majcinu dusicu)
so i biber 
maslinovo ulje

Nacin:
Ukljucite rernu na 180*C.
Izrezite luk na kolutove, postavite ga na dno tepsije za pecenje, zajedno sa bijelim lukom i zacinskim biljem.
Narezite kozu svinjetine ostrim nozem (skalpelom). Napravite ubode u mesu (10-14) i u svaki ugurajte komadice bijelog luka. Posolite svinjetinu sa svih strana, zatim utrljajte maslinovo ulje u kozu. 
Postavite meso na luk, uspite 1/2 solje vode, pokrijte sa al-folijom i smjestite u rernu. Smanjite temperaturu na 160*C i zaboravite na meso u narednih 5-6 sati. Dobicete mekano pecenje koje se raspada.
Opciono, meso mozete peci na 180-190*C (30 minuta na svakih 500 gr mesa), bez folije. Dobije se hrskavija kozica, ali u tom slucaju meso morate nadgledati i zalijevati sokovima od pecenja.




     A few other suggestions for roasts   /   Nekoliko drugih prijedloga za pecenje

                                                                                   Stuffed Leg of Lamb

Greek Style Leg of Lamb

Greek-Style Roast Chicken

Meatloaf

Mechoui - North African Style Lamb Roast

7 Hour Lamb

Chicken Baked in Salt Crust


16 comments:

  1. Muy bonitas y exquisitas tus tus recetas buen mètodo me encantan para Navidad,abrazos y Feliz Navidad

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  2. Pravi post u pravo vrijeme! Divno!

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  3. Posve si u pravu, ovakve pečenke su najbolje jer su, prvo, odlične, drugo, priprema nije zahtjevna. I ostale sugestije su divne, pa ću sigurno još skoknuti do ovog posta za ideju.

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  4. the way you cut it-it looks very nice!

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  5. Leg of lamb or pork cooked this way is oh so fingerlicking good!

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  6. Wow, you know what you're doing with that piece of meat. What a feast!...Love the onions on the side too. :) ela

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  7. Ovo pećenje miriše do mene :-)

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  8. Ovo je pravi post za ljubitelja mesa kao što sam ja!

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  9. Najviše volim da pečem piletinu i svinjetinu na ovaj način..baš se trenutno pile peče u rerni. Ja napunim sa celom glavicom belog luka i limunom njenu utrobu i to mu da fantastičan ukus.Odličan post u pravo vreme.

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  10. oo... kako ovo dobro izgleda, ne bih se mogla odlučiti što bi prije....

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  11. Merry Christmas and a Happy New Year, Jasna! :) ela

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  12. Pecenje mi je uvijek drag zalogaj, a kada se meso upotpuni dobrim nadjevom tada mi je jos i draze osjetiti taj okus i miris pecenog mesa. Odlican recept kao i izbor pecenja koji ce dobro doci sada za blagdanske dane.

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  13. Pork Crackling, garlic and potatoes- My favourite!!

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  14. Fie ca sarbatorile de iarna sa va aduca bucurie, implinirea tutror dorintelor si multa sanatate. La multi ani!

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  15. To se zove pečenka! A i sve druge na listi vuku vodu na usta! :)

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