Remembrance Sunday,
9th November, 11 a.m.
s
ns
on a gentle simmer, occasionally skimming
the scum off of the top with a large spoon
or ladle.
Cut the red onions in half and thinly slice
from top to tail. Add butter to a small pan
and wait until bubbling before adding the
onion and sugar. Quickly reduce heat to
lowest setting and cover with a wet piece of
parchment paper to sweat. This will soften
the onions. Leave gently cooking and stir
occasionally.
Peel and cut the potatoes into small
chunks. Add to a pan of cold salted water
and bring up to boil. Leave to simmer until
the potatoes are cooked through.
Remove the pork from the oven and insert
a skewer into the centre of the meat for 10
seconds. Remove the skewer and touch it
to your wrist. If the skewer is piping hot then
the meat is cooked. If not, put back into
the oven for 10 minutes and check again.
Leave the meat to rest on a chopping
board and put the juices in the pan aside.
Strain the jus into another pan and put onto
a medium high heat to continue reducing.
Sieve the pork juices into the jus. Reduce
until a thick syrupy consistency.
Drain the potatoes and return to the pan
and mash, or if you prefer a finer mash,
push through a sieve a few at a time. I find
using a ladle the easiest way. Return the
pan to a medium heat and add the olive oil.
Season with the parmesan and salt. Add
more oil for a thinner mash.
Wash and prep the green beans and fry in
the butter.
Taste the onions and add a splash of
balsamic vinegar of your own preference.
Cut the string from the pork and slice
evenly.
Plate up the pork, mash, onions and beans
with the jus separate in a jug – it can
discolour the meat and mash and ruin your
beautiful presentation!
~ Two Minutes Silence
Remembrance Sunday, always the second
Sunday in November, is the day traditionally
put aside to remember all those who have
given their lives for the peace and freedom
we enjoy today. On this day people
across the nation pause to reflect on the
sacrifices made by our brave Service men
and women. It was originally conceived
as a commemoration of the war dead of
the First World War but after the Second
World War the scope of the ceremony was
extended to focus on the nation's dead
of both World Wars, and in 1980 it was
widened once again to extend
the remembrance to all who
have suffered and died in
conflict in the service of their
country and all those who
mourn them.
Do you love fresh
air?
Do you love walking?
Do you have free
time during the day?
Do you have a spare
3 hours a month?
Would you like to
earn a few extra
pounds?
If you answer yes to
any of the above give
Roy a call on
07817 175760
email: [email protected] | www.hiyabucks.com
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