The recipe I am sharing with you today is one that I am updating that I cooked quite a number of years back. Occasionally when something was really delicious, I like to bring it up to date with more information that you might find useful, and in a format that is much more user friendly! In this case the printable recipe no longer worked as well, so this also needed updating.
What you have here is a delicious Orange Glazed Pork Roast. A simple boneless loin of pork, roasted to tender and juicy perfection with a lush and sticky Orange Marmalade and Grainy Dijon Glaze. A delectable gravy is made with the pan juices. It really is delicious.
Don't let the darkness of the glaze put you off, it is well and truly delicious. A bit tart, a bit zippy with a touch of heat, and sweet and sticky, all going beautifully with that juicy and succulent meat. Trust me when I tell you that it is not burnt.
The only way of really getting around that is to roast the pork for half the roasting time and then glaze it and continue roasting for the remainder of the time. It all depends on how attentive you really wish to be. It won't be quite as stickily moreish as it is when you put it all on at the beginning.
The pork was perfectly cooked, loaded with flavor, and so tender. It is so easy to dry pork loin out, so do follow the timings as best as you can. I have always found a meat thermometer is the best tool to test for doneness. My mom always cooked pork to death, and it was a bit dried out (not so good) but nowadays we have much safer pork to eat, and an internal temperature of 65*C/155*F is perfect.
INGREDIENTS NEEDED
FOR
ORANGE GLAZED PORK ROAST
There really isn't a lengthy list of ingredients. Most are very self-explanatory and quite available. Use the best of each that you can afford to buy and you can't go wrong!
- 3 pounds (1.5 k) boneless, skinless pork loin roast
- vegetable cooking spray
- 1 1/2 tsp coarsely ground black pepper
- 1/2 tsp fine sea salt
- 1 cup (325g) orange marmalade (Use any good quality marmalade. I like the thick cut.)
- 2 TBS grainy Dijon mustard (You could use smooth, but the grainy adds a lovely texture.)
- 2 tsp fresh or dried rosemary leaves (I used dry as that is all I had. Rub it with your fingertips to release the oils. If using dry, make sure it is well within the date.)
- 2 TBS plain flour (all purpose)
- 2 cups (480ml) chicken broth (I use reconstituted Better Than Boullion stock paste)
HOW TO COOK
ORANGE GLAZED PORK ROAST
This is really a very simple roast to make and so impressive when it is done. It makes a great meal for the holidays or for dinner parties.
- Preheat the oven to 190*C/375*F/ gas mark 5. Spray a roasting rack with the vegetable cooking spray and place it into a roasting tin which you have lined with aluminum foil. (DO NOT SKIP THIS STEP, you will regret it.)
- Place the marmalade into a small saucepan along with the Dijon mustard. Whisk together over medium heat until the marmalade has melted and everything is well combined. Stir in the rosemary. (I use a small wire whisk. I rub the rosemary between my fingertips to release any oils.)
- Season the pork roast all over with the salt and black pepper. Place onto the rack in the roasting tin. (Be generous. Much of the seasoning will melt off.)
- Brush it all over with the melted marmalade mixture. (If desired you can save some to brush it with periodically during the last part of the roasting period.)
- Roast for 1 hour, or until a thermometer inserted into the roast registers 65*C/155*F when inserted into the thickest part of the roast.
- Cover with foil and let stand for 10 minutes before lifting off onto a serving plate. (This helps the meat to relax and any juices to be reabsorbed into the meat.)
- Add a bit of water to the roasting pan and scrape up any juices. Strain into a saucepan.
- Shake some of the chicken stock together with the flour. Add the remainder to the juices in the saucepan. Bring to a simmer.
- Whisk in the flour and stock mixture, whisking constantly.
- Bring to the boil, whisking, then reduce to a simmer. Cook for five minutes to cook out the flour taste. Taste and adjust seasoning as necessary.
- Serve the roast cut into slices along with your favorite vegetables on the side and some of that delicious gravy spooned over top.
WHAT TO SERVE WITH
ORANGE GLAZED PORK ROAST
On this particular day I served it with some fluffy mashed potatoes, mashed Swede (rutabaga) and some frozen vegetables.
If you are entertaining, you might want to consider making a Creamy Potato Gratin. This always goes beautifully with a roast. This recipe for Honey Roasted Dilled Carrots and Turnips is very elegant. Classic Roasted Potatoes are also always a treat.
IMPORTANT TIPS TO
CONSIDER WHEN BUYING A PORK LOIN ROAST
1. Take the number of people you are feeding into consideration. The rule of thumb generally is to buy approximately 8 ounces/1/2 pound/227g per person.
2. Bone in or boneless? Generally speaking, a pork roast with the bone in will be less prone to drying out and more tender. That is where timing is really important. For this boneless roast I have cooked today, the timings are perfect. Bone in does make for a nicer presentation at the table, but unless you have a great butcher who will crack the chin bone for you ahead of time, it does not make for a very elegant carve. Boneless are usually well trimmed and are always much easier to carve.
3. Look for a well marbled roast with a good balance of lean and fat. You want a bit of fat because this is what will help to keep the roast succulent and from drying out.
FREQUENTLY ASKED QUESTIONS
CAN THIS BE MADE AHEAD OF TIME?
You can certainly have it ready to go into the oven ahead of time, but I do not recommend cooking it ahead of time and then reheating it. The chances of your roast drying out and being over-cooked are too great.
HOW DO I STORE ANY LEFTOVERS?
Bring the roast to room temperature quickly and then place into an airtight container or wrap in some plastic cling film. Store in the refrigerator for up to four days. If you want or need to keep it longer, wrap tightly and freeze. It will keep for up to three months in the freezer, properly wrapped.
HOW TO REHEAT LEFTOVERS?
We have always enjoyed leftover roast pork, thinly sliced and served cold with mustard. If you wish to reheat it. Slice and reheat gently in some of the leftover gravy, or steam just until heated through in the basket of a steamer. You can also pan-fry slices in some butter but do bear in mind that the more it is cooked the less juicy it will be. This is also really good sliced cold and made into sandwiches.
A FEW OTHER
PORK ROAST RECIPES FOR YOU TO ENJOY
ROAST PORK WITH SAGE AND POTATOES - The pork in this dish gets rubbed with a mix of sage and garlic before roasting that really gives it a nice flavor. That same herb and garlic mix is used to toss together with potatoes that are roasted along with the pork. Roasted together the potatoes absorb the meat juices and become all sticky glazed and lovely.
POT ROASTED PORK WITH CABBAGE AND CARROTS - Quite simply this is one of my favorite ways to cook a pork sirloin roast, family style. Slivers of garlic are inserted into cuts made into the roast. A long slow braise results in succulent moist pork, tender roasted carrots, butter tender cabbage and a rich gravy that is to die for. Everyone love LOVES this roast!
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Yield: Approximately 16
Orange Glazed Pork Roast
Prep time: 15 MinCook time: 1 HourInactive time: 15 MinTotal time: 1 H & 30 M
Tender and succulent Pork Loin Roasted with a tangy Marmalade, grainy mustard and Rosemary Glaze! A wonderful joint to serve for a holiday meal or for entertaining!
Ingredients
- 3 pounds (1.5 k) boneless, skinless pork loin roast
- vegetable cooking spray
- 1 1/2 tsp coarsely ground black pepper
- 1/2 tsp fine sea salt
- 1 cup (325g) orange marmalade
- 2 TBS grainy Dijon mustard
- 2 tsp fresh or dried rosemary leaves
- 2 TBS plain flour (all purpose)
- 2 cups (480ml) chicken broth
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Spray a roasting rack with the vegetable cooking spray and place it into a roasting tin which you have lined with aluminum foil.
- Place the marmalade into a small saucepan along with the Dijon mustard. Whisk together over medium heat until the marmalade has melted and everything is well combined. Stir in the rosemary.
- Season the pork roast all over with the salt and black pepper. Place onto the rack in the roasting tin.
- Brush it all over with the melted marmalade mixture.
- Roast for 1 hour, or until a thermometer inserted into the roast registers 65*C/155*F when inserted into the thickest part of the roast.
- Cover with foil and let stand for 10 minutes before lifting off onto a serving plate.
- Add a bit of water to the roasting pan and scrape up any juices. Strain into a saucepan.
- Shake some of the chicken stock together with the flour. Add the remainder to the juices in the saucepan. Bring to a simmer.
- Whisk in the flour and stock mixture, whisking constantly.
- Bring to the boil, whisking, then reduce to a simmer. Cook for five minutes to cook out the flour taste. Taste and adjust seasoning as necessary.
- Serve the roast cut into slices along with your favorite vegetables on the side and some of that delicious gravy spooned over top.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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With last Saturday being just prior to Thanksgiving I baked a ham for the family to enjoy. My sister was going to be cooking a turkey dinner on the Sunday, so I wanted to give her a day off ahead of the big day to just relax and let someone else do the cooking. Nobody was complaining!
In any case, I ended up with a quantity of leftover baked ham to use up. I did give my sister a goodly amount to take home, and I also took some over to my next-door neighbor, but I still had a fair bit to use up myself.
This recipe I am sharing with you today is for a sort of Ham and Potato Hash, with golden caramelized onions, ham and potatoes, baked in the oven with some eggs broken over top. It was an excellent way to use up some of the ham.
I have always loved hash of any kind, and it seemed only natural to me to try to make a kind of hash with some of the ham and some potatoes. I also thought to myself, ham and eggs also go very well together so I added a couple of eggs to this small-batch recipe which is just the right size for a breakfast/brunch or supper dish for two people.
I was really pleased with the way it came out. The potatoes, ham and onions were beautifully caramelized with a chef's kiss of honey mustard and went very well with the eggs. Color me happy. This was a winner!
INGREDIENTS NEEDED
TO MAKE
HAM, EGG & POTATO BAKE
Simple store cupboard ingredients and not a lot of them. Oh, and cooked ham of course!
- 3/4-pound (340g) russet potatoes, peeled and cut into 1/2 inch cubes
- 4 ounces (115g) baked ham, diced
- 1/2 medium onion, peeled and diced
- 1 TBS honey mustard, divided
- 2 large eggs
- salt and black pepper to taste
- 1 TBS ghee or cooking oil
My potatoes were not small, but neither were they large. They were each about 4 to 5 inches long, yielding about 3 cups of cubed potatoes
You could use deli ham if you wanted to, but I would ask for it at the deli counter and ask them to just cut one thick slice rather than slices for sandwiches. You could also use ham steaks, cubed.
I used French's Honey Dijon mustard. It has a nice flavor and a mellow heat.
I used the eggs cold from the refrigerator. If your eggs are at room temperature they will not take as long to cook.
I used ghee because I have it and I need to use it. It adds a lovely nutty flavor to the potatoes.
HOW TO COOK
HAM, EGG & POTATO BAKE
This is really quite simple. You don't need any fancy equipment either. Just a hob, skillet and oven.
- Heat half of the ghee/oil in a skillet over medium high heat. Add the ham and onion. (I used ghee because I have it. I make my own ghee. It is relatively simple to make.)
- Cook, stirring frequently, until they begin to caramelize. Stir in1/2 TBS of honey mustard. Cook for about a minute longer and then scrape into a bowl. Set aside. (No need to keep warm as you will be reheating it briefly with the potatoes.)
- Heat the remaining ghee/oil in the skillet. Add the potatoes. Season lightly. Toss to coat in the fat. Cover and cook over medium heat until almost cooked through, about 8 minutes or so. (They should be al dente and just starting to brown.)
- Uncover and continue to cook until they are fork tender and golden brown. Stir in the remaining mustard.
- Preheat the oven to 400*F/200*C. gas mark 6. Have ready a 1qt (1-litre) baking dish.
- Add the ham and onions back to the skillet and heat through. Spoon into a baking dish. Make two hollows in the potato mixture and crack an egg into each. (I used the back of a spoon to make two shallow hollows, just the right size to hold each egg.)
- Roast in the preheated oven for 10 to 15 minutes, or until the eggs are done to your preference. (It is really hard to tell when they are done but still soft. They seem jiggly all the way through. You can prick with a toothpick to check on the yolks.)
- Serve immediately.
FREQUENTLY
ASKED QUESTIONS
CAN THIS BE MADE AHEAD OF TIME?
You can do everything up to the point of adding the eggs ahead of time. Simply cover and refrigerate. Let come to room temperature before baking. I would bake this for 10 to 15 minutes before adding the eggs and continuing as per the recipe. This would allow for the potato mixture to be almost heated through before adding the eggs. You could also reheat the ham hash in a skillet and then add it to the baking dish, adding the eggs and proceeding as per the recipe.
DO I HAVE TO USE HAM?
No, you could use any cooked or roasted meat. Beef or pork would work very well. Essentially this is a hash with eggs added.
CAN I ADD OTHER VEGETABLES?
Chopped peppers, celery and or mushrooms would work very well.
CAN THIS BE FROZEN?
I do not recommend freezing this.
CAN THIS DISH BE DOUBLED TO FEED MORE PEOPLE?
Absolutely. Simple multiply everything by two and cook as per the recipe. You will need a larger baking dish, but the bake time should pretty much remain the same.
CAN I USE LEFTOVER COOKED POTATOES?
Absolutely. Just peel and cube. Add at the same time as you are caramelizing the ham and onions to heat through and give some golden edges.
WHAT TO SERVE
WITH
HAM, EGG & POTATO BAKE
This all depends on if you are serving this delicious dish for dinner or for breakfast. Of course, these are only suggestions, and you can serve this with whatever you want.
FOR BREAKFAST - I would serve with some hot buttered toast and glasses of cold fruit juice. You might also want to pass the brown sauce or tomato ketchup. You could also serve with hot biscuits instead of the toast, and a bowl of fresh fruit.
FOR DINNER - This would go fabulously with some baked beans and baking powder biscuits on the side. Not a fan of baked beans? Then why not serve this with some other cooked vegetables. Green Beans, Carrots, broccoli. I cannot think of a vegetable that wouldn't work. You could also serve a tossed salad on the side.
A FEW OTHER
DELICIOUS WAYS
TO USE LEFTOVER COOKED HAM
If you are like me, you are always looking for ways to use up leftover ham. Here are a few favorites that you might also enjoy!
DEVILED HAM SPREAD - This is rich, tangy, a touch sweet with a bit of heat. In short, delicious. Ready to spread on crackers or crisp breads or to fill a sandwich. This is perfect. I love this and could eat it with a spoon.
CHICKEN & HAM LASAGNA - Not your traditional lasagna. Deliciously different and makes good use of leftover cooked chicken and ham, layered with cooked spinach, cheese and a lush sauce. This is fabulously tasty!
Pin this recipe to your Cooking for Two, Breakfast or Leftover Ham boards on Pinterest and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
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Yield: 2 servings
Ham, Egg & Potato Bake
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
Onions, potatoes and ham, browned to caramelized perfection, seasoned with some honey mustard and then baked with eggs. The perfect weekend breakfast, or a simple weeknight supper. Cook times are subjected and vary according to your own preferences.
Ingredients
- 3/4-pound (340g) russet potatoes, peeled and cut into 1/2 inch cubes
- 4 ounces (115g) baked ham, diced
- 1/2 medium onion, peeled and diced
- 1 TBS honey mustard, divided
- 2 large eggs
- salt and black pepper to taste
- 1 TBS ghee or cooking oil
Instructions
- Heat half of the ghee/oil in a skillet over medium high heat. Add the ham and onion.
- Cook, stirring frequently, until they begin to caramelize. Stir in1/2 TBS of honey mustard. Cook for about a minute longer and then scrape into a bowl. Set aside.
- Heat the remaining ghee in the skillet. Add the potatoes. Season lightly. Toss to coat in the fat. Cover and cook over medium heat until almost cooked through, about 8 minutes or so.
- Uncover and continue to cook until they are fork tender and golden brown. Stir in the remaining mustard.
- Preheat the oven to 400*F/200*C. gas mark 6. Have ready a 1qt (1-litre) baking dish.
- Add the ham and onions back to the skillet and heat through. Spoon into a baking dish. Make two hollows in the potato mixture and crack an egg into each.
- Roast in the preheated oven for 10 to 15 minutes, or until the eggs are done to your preference.
- Serve immediately.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
One of my favorite treats in the autumn months is Apple Cider. I like to use it for baking and cooking and, of course, drinking. It is rich and loaded with beautiful apple flavors. Almost as good as eating an apple itself.
Made from pressed fresh apples, it contains no preservatives or sugar. It is the purest of apple juices in their most natural state.
Cloudy, dark and rich in flavor it lends itself to baking of course, but it also shines in delicious sauces such as the one which is used to glaze today's chicken in a most beautiful and tasty way!
This is a delicious and simple recipe for chicken thighs that I think you are really going to enjoy. The chicken is cooked perfectly and remains tender and juicy. The apple cider glaze/sauce goes wonderfully with the slight gaminess of the chicken thighs.
The chicken itself is rubbed with a subtle mix of spices and herb prior to pan roasting to tender and juicy perfection. The rich and delicious cider sauce is quite simply fabulous and very simple to make. In fact, the whole dish is a very simple dish.
Simple ingredients, simple cooking methods, wowza flavors! Autumn on a plate. This is really delicious. So tasty I wouldn't hesitate to serve this to company!
INGREDIENTS NEEDED
TO MAKE
CIDER GLAZED CHICKEN THIGHS
Simple and humble ingredients put together in the most delicious way.
- 1 TBS light olive oil
- 4 boneless, skinless chicken thighs
- 1/2 tsp either dried rosemary or thyme
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- salt and ground white pepper to taste
- 2 cloves garlic, peeled and minced
- 1/2 cup (120ml) fresh apple cider (not vinegar)
- 1/2 TBS Dijon mustard
- 1 fresh sprig of either rosemary or thyme
- 1 TBS butter
- chopped fresh parsley to serve
I use light olive oil because it has the same health properties of extra virgin without the cost. It has a nice mild flavor that doesn't jar or compete with other flavors either.
You could use fresh herbs if you wanted to, but this works well with dried herbs. Make sure you use onion and garlic powders, NOT salts!
See below for what Apple Cider is. Do NOT use apple cider vinegar. The two are not interchangeable.
Dijon mustard will give you a lovely warmth without the harshness of vinegar. It is delicious. I used smooth. You could use grainy, but it will give a slightly different result.
I love the flavor of white pepper in this recipe. It works very well with the flavor of the cider.
I used salted butter.
HOW TO MAKE
CIDER GLAZED CHICKEN THIGHS
- Whisk the dried thyme or rosemary, onion powder, garlic powder, paprika, salt and white pepper together in a small bowl. (This will be your seasoning mix.)
- Pat your chicken thighs dry with some paper kitchen towels and then rub them all over with the seasoning mixture. (This step helps them to brown nicer and prevents too much splattering. It also helps the seasoning to adhere to the chicken.)
- Heat the oil in a heavy bottomed skillet over medium heat. (A heavy bottom on your skillet will conduct the heat better and more evenly.)
- Once hot, add the chicken thighs and sauté for 5 minutes. Flip over and cook for an additional 5 to 6 minutes. Internal temperature should read 165*F/74*C. (The juices should run clear and not be pink in the least.)
- Remove the chicken to a plate and keep warm. (Tent with foil to hold in the heat.)
- Add the fresh garlic to the skillet and cook for about 30 seconds until quite fragrant. Do not brown. (Browned garlic can be bitter.)
- Add the cider slowly and whisk in the Dijon mustard. Add the sprig of fresh herbs. (I use a small wire whisk.)
- Cook, without disturbing, for a further 6 to 8 minutes to reduce the sauce by half. Whisk in the butter slowly to melt. (The butter will create a rich emulsion that is silky and delicious.)
- Return the chicken thighs to the skillet to heat through for a further 2 minutes. Sprinkle with parsley and serve.
WHAT TO SERVE
WITH
CIDER GLAZED CHICKEN THIGHS
This beautiful rich sauce lends itself perfectly to being served with a dish of rice on the side. Perfect for cradling all of those delicious flavors.
I like to also serve a fresh and seasonal vegetable on the side. On this day it was carrots along with some Bok choy I had in the refrigerator that needed using up. Brussels Sprouts or green beans are also lovely.
FREQUENTLY ASKED QUESTIONS
DO I NEED TO USE CHICKEN THIGHS?
Feel free to use another cut of boneless, skinless chicken, but do beware that the cook times will change. In any case, know that the inside temperature of the chicken will register 165*F/74*C when done.
MUST I USE BONELESS SKINLESS CHICKEN?
Feel free to use bone in, skin on chicken. Chicken with the bone in will take a considerably longer time to cook, however. Do be sure to check the internal temperature to make sure it is cooked all the way through. Juices should not be pink and the internal temperature should reach as stated above.
CAN I USE A DIFFERENT KIND OF MUSTARD?
Dijon mustard will give you the best flavor. It has a bit of heat without being harsh or vinegary.
CAN THIS RECIPE BE DOUBLED?
Absolutely. Simply multiply the amounts by two to give you the correct measures. Cook times will stay the same except for the sauce reduction. That will take a bit longer to reduce.
WHAT IS APPLE CIDER?
Apple Cider is the name used to describe a type of apple juice made from pressed fresh apples and containing no sugar or preservatives. It is non-alcoholic and highly perishable once opened. It is not a vinegar although you can buy apple cider vinegar. Darker and opaque than regular apple juice.
A FEW MORE
CHICKEN RECIPES SIZED FOR TWO SERVINGS
Here are a few other chicken recipes which are perfectly sized to serve just two people. Easily doubled of course. Delicious and simple as always.
EASY CHICKEN PARM - Deliciously tender and flavour filled crisp coated chicken breasts, baked atop a flavourful mix of spaghetti and marinara, and topped with oozing mozzarella and Parmesan cheeses. You can use a good jarred marinara sauce, but if you have plenty of time do make your own. It is well worth the extra effort.
CRISPY BAKED CHICKEN & SLAW - There is something deeply satisfying about a buttery, breaded and spiced breast of chicken baked until crisp and golden brown on the outside, yet still tender inside. This gets served with a delicious and tangy fennel slaw. The two are perfect partners.
Pin this recipe to your Cooking for Two, Chicken or Main Dish boards on Pinterest and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Serves two
Cider Glazed Chicken Thighs
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Boneless, skinless chicken thighs, sauteed in a savory blend of spices and herbs, then glazed with a delicious apple cider & Dijon reduction. Quick, easy delicious!
Ingredients
- 1 TBS light olive oil
- 4 boneless, skinless chicken thighs
- 1/2 tsp either dried rosemary or thyme
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- salt and ground white pepper to taste
- 2 cloves garlic, peeled and minced
- 1/2 cup (120ml) fresh apple cider (not vinegar)
- 1/2 TBS Dijon mustard
- 1 fresh sprig of either rosemary or thyme
- 1 TBS butter
- chopped fresh parsley to serve
Instructions
- Whisk the dried thyme or rosemary, onion powder, garlic powder, paprika, salt and white pepper together in a small bowl.
- Pat your chicken thighs dry with some paper kitchen towels and then rub them all over with the seasoning mixture.
- Heat the oil in a heavy bottomed skillet over medium heat.
- Once hot, add the chicken thighs and sauté for 5 minutes. Flip over and cook for an additional 5 to 6 minutes. Internal temperature should read 165*F/74*C.
- Remove the chicken to a plate and keep warm.
- Add the fresh garlic to the skillet and cook for about 30 seconds until quite fragrant. Do not brown.
- Add the cider slowly and whisk in the Dijon mustard. Add the sprig of fresh herbs.
- Cook, without disturbing, for a further 6 to 8 minutes to reduce the sauce by half. Whisk in the butter slowly to melt.
- Return the chicken thighs to the skillet to heat through for a further 2 minutes. Sprinkle with parsley and serve.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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