*  Exported from  MasterCook  *
 
                         PORK WITH CELERY & ORANGE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats                            Pork
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 3/4   lb           Lean end belly of pork
    2                    Pig’s kidneys, (5 oz each)
    3       sm           Oranges
    1                    Head of celery
    1                    Onion
    2                    Garlic cloves -- crushed
                         Parsley and rosemary
    1                    Bay leaf
                         A little yeast extract
                         Flour and dripping
 
   Halve and core the kidneys.  Soak them in acidulated water for 1 hour then
   drain and dry.  Bone the pork, reserve the rind and cut the flesh (there
   should be at least 1 lb.) into large cubes.  Grate the zest of all 3
   oranges and squeeze the juice from 2.  Measure the juice and add enough
   yeast extract dissolved in hot water to make 8 fl. oz. of liquid in total.
   
   Seal the pork briskly in a little hot fat and transfer to a casserole.
   Slice the kidneys thickly, dust with flour, brown in the hot fat and add to
   the casserole.  Tie together 3 sprigs of rosemary, 6 bruised parsley stalks
   and a bay leaf, and bury the bouquet among the meats.  Roughly chop the
   onion and fry it briefly.  Sprinkle on 1-1/2 tablespoons flour and pour on
   the liquid.  Bring to the boil, stirring, and add to the casserole. Add
   plenty of salt and pepper, the crushed garlic and orange zest. Cut the
   celery into large chunks and add it to the casserole - do not stir it in.
   Lay the pork rind, fat side down, on top of the celery, and put a sheet of
   greaseproof paper over that.  Cover with the lid and cook at 325 F (160 C)
   gas mark 3 for 1-1/2 hours, then at 300 F (150 C) gas mark 2 for a further
   45 minutes.
   
   Remove and discard the paper, rind and bouquet of herbs.  Stir the
   casserole to mix the ingredients and add the flesh of the reserved orange,
   cut into V-shaped segments and ruthlessly stripped of all membrane.  Cover
   with fresh greaseproof paper and the lid; cool quickly and chill overnight.
   
   Remove surface fat and reheat the casserole gently but thoroughly for
   serving.  Check seasoning and garnish with fresh chopped parsley.
   
   Source: Philippa Davenport in “Country Living” (British) October 1987.
   Typed for you by Karen Mintzias
  
 
 
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