hiya bucks in Bourne End, Flackwell Heath, Marlow, Wycombe, Wooburn November 2014 | Page 27

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! Remembrance Sunday, 9th November, 11 a.m. ~ 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. email: [email protected] | www.hiyabucks.com 27