Burp.. excuse ME! But such yumyum was offered and has just been consumed.. WE are now settled quietly reading papers with the most delicious smell wafting towards us.
It is the smell of the meat from three large Spare Rib chops of Pork.. the lubbly-jubbly butcher deboned them, and knowing HER, put the bones into the bag with the chopped meat.
The bones equal proper stock.. meat and bones are now in a Slow Cooker cooking very slowly, with sage, orange peel, a bay leaf and other scrummy things.. some sweet potatoes and julienne strips of celeriac.
WE were thinking about what to have / make for a pudding on Wednesday for lunch and eureeka.. the following solves US having to have even the littlest of thinks!
Pear Tarte Tatin.. yum.
WE forgive YOU if YOU buy ready made pastry, WE don't but YOU can.
Ingredients.
375g ready rolled Puff Pastry chilled.
Plain flour for dusting.
50g softened good unsalted Butter.
100g Golden Caster Sugar.
2 tbsp of Poire William Liqueur OR
Lemon Juice.
6 RIPE Pears.
1tsp of Juniper berries.
Pot of creme fraiche.
Preheat oven to 220C / 425F / Gas mark 7.
Have ready a 24cm tarte tatin dish or an oven proof omelette pan.
Roll the pastry out on a lightly floured surface, using a plate that is slightly larger than the dish, cut out a circle of pastry, lightly prick this with a fork and chill.
Place the liqueur or lemon juice in a bowl, peel the pears one at a time, cut them into quarters and remove the cores. Toss in the liquid.
Take the tarte tatin pan, coat it with butter using your fingers, sprinkle the butter with sugar.
Place pan on to a medium heat and as the sugar begins to caramelise, remove from the heat and put the juniper berries into the caramel.
Take the pears from the juice and pack them tightly in a circle in the pan in the caramelised sugar with the outer edge facing up.
Place onto a medium-high heat, the pears will shrink slightly so make sure to add extra slices if you have the space.
Keep cooking for 10 - 15 minutes until they are a good colour and feel a little soft when pressed.
Remove from the heat and quickly press the pastry circle on top of the pears, tuck the edges down the side of the pan.
Bake in the centre of the oven for 25 minutes or until the pastry is golden and well risen.
Remove from the oven and leave to sit for 5 minutes.
Take a pre-warmed larger plate, hold and press it against the pastry and quickly invert it, giving the tarte tatin pan a shake as you do so.
Serve with lots of creme fraiche.
Very Scrummy indeedy and YOU all know I never tell gross porkies.
GeeGee Parrot.
January 26th, 2014.
Postscript..
Gross porkies is Cockney slang..
A Porky means Pie which rhymes with Lie.
Pies.. Lies..
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