Puffin Roast Recipes

Steps:

• Cook's Note: There is enough marinade for up to 1 1/2 pounds of pork. Buy a whole pork tenderloin (can't really buy any less) and cut off the 9 ounces needed for this recipe. Marinate and roast both pieces and use the extra char sui to make delicious sandwiches, fried rice or roast pork salad!
• For the marinade: In a large bowl, combine the soy sauce, ginger, honey, bean sauce, rice wine, garlic and sprinkle with salt and pepper. Add the pork, cover with plastic wrap and leave in the fridge to marinate for as long as possible, preferably overnight.
• When ready to cook, preheat the oven to 350 degrees F.
• Remove the pork from the marinade and reserve the marinade. Place the pork in a roasting pan and roast until the internal temperature reaches 145 degrees F, about 40 minutes.
• While the pork is roasting, bring the reserved marinade to a boil in a small saucepan. Once the marinade has boiled you can take it off of the heat. Baste the pork halfway through cooking with 2 tablespoons marinade. Cool the remaining marinade to room temperature.
• When the pork is done, remove from the oven and let rest for 15 minutes, then cut the pork into 1/4-inch cubes. Toss the cubed pork in enough of the reserved, cooled marinade to coat. The pork mixture should be at room temperature before filling the pastry.
• For the puffs: Preheat the oven to 400 degrees F. Line a roasting tray with parchment paper.
• Cut each sheet of puff pastry into six 3-inch squares, for a total of 12. Brush the edges of each square with the beaten egg and then place a heaping teaspoon of the pork filling in the center. Fold the square in half to create a triangular pastry. Tuck the triangle ends under to round off the triangular shape.
• Place on the prepared roasting tray and brush egg wash over the top. Sprinkle sesame seeds over the top of the pastries and cook in the oven until the pastry is golden, 18 to 20 minutes. Serve immediately.

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

Steps:

• Mix the flour, baking powder, bicarb and a good pinch of salt in a bowl. In another bowl, whisk the egg whites until soft peaks form when the whisk is lifted. Beat the egg yolks with a wooden spoon or spatula for 1-2 mins until smooth. Beat in the butter, sugar and vanilla until combined, then add one third of the buttermilk and mix again. Now add the flour mixture and remaining buttermilk in batches, mixing until just combined each time. Use a large rubber spatula or metal spoon to fold in the egg whites. Don't do this too thoroughly - the mixture should be streaked with white.
• Heat the oven to 200C/180 fan/gas 8. Butter a 12-hole muffin tin thoroughly then dust the inside with sugar (including the sides) and divide the batter between the holes; it is fine if they are full to the top. Bake for 35-40 minutes, rotating the tin at half time, until well browned, puffed and firm to the touch.
• While the puffins are in the oven, bring the syrup to the boil in a small pan, turn off the heat and tip in the berries. Serve the puffins straight from the oven. Dust them with icing sugar, put them on plates and pour over lots of syrup.

Steps:

• Preheat oven to 350.
• Combine flour, baking powder, salt and nutmeg.
• In another bowl, beat egg, shortening, vanilla and sugar until well blended.
• Add the flour mixture to the creamed mixture and beat in milk until smooth.
• Fill each cup of lightly greased muffin tin 2/3 full.
• Bake 20 minutes, or until a light golden color, or until an inserted toothpick comes out clean.
• Melt butter.
• In a small bowl, combine 1/2 cup sugar, cinnamon and nutmeg.
• While puffins are still warm, dip each one in butter, then in sugar mixture, coating thoroughly.
• Serve warm, or allow to cool and store in an airtight container.

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.