{"id":92416,"date":"2022-05-24T18:27:19","date_gmt":"2022-05-24T18:27:19","guid":{"rendered":"https:\/\/websitedesigns.com.au\/elankanew\/?p=92416"},"modified":"2022-05-24T18:27:19","modified_gmt":"2022-05-24T18:27:19","slug":"rick-stein-shares-the-ingredient-that-makes-so-much-difference-to-flavour-of-dish-by-rebecca-miller","status":"publish","type":"post","link":"https:\/\/websitedesigns.com.au\/elankanew\/rick-stein-shares-the-ingredient-that-makes-so-much-difference-to-flavour-of-dish-by-rebecca-miller\/","title":{"rendered":"Rick Stein shares the ingredient that \u2018makes so much difference to flavour\u2019 of dish-By REBECCA MILLER"},"content":{"rendered":"

Rick Stein shares the ingredient that \u2018makes so much difference to flavour\u2019 of dish-By REBECCA MILLER<\/span><\/span><\/h1>\n

\"Rick\"<\/p>\n

Source:<\/span><\/strong>Express<\/a><\/span><\/p>\n

RICK STEIN showed BBC Two viewers how to make his pot roast pork on the most recent episode of Rick Stein’s Secret France.<\/span><\/h3>\n
\n
Rick Stein\u2019s tour brought him to Perigord, which is famous for its black truffles and walnuts as well as duck dishes. On his travels, viewers saw the chef pay a visit to his favourite market in the city of Perigueux where an ingredient inspired him to get cooking. But this particular ingredient only pairs well with certain meats.\u00a0<\/span><\/div>\n<\/div>\n
<\/div>\n
\n

Rick said: \u201cUp in my hideaway, in the hills of Provence I was creating some of the wonderful dishes I\u2019ve discovered on my travels.\u00a0<\/span><\/p>\n

\u201cWhile I was strolling through the markets in Perigueux, I was so taken by the Enchaud Perigourdin, which was essentially pork loin studded with garlic and cooked with pigs trotters.\u00a0<\/span><\/p>\n

\u201cInspired by those wonderful flavours, I\u2019m making my own version of a pot roast pork, studded with garlic and served up with hearty root vegetables.\u201d\u00a0<\/span><\/p>\n

\n
\n
He then showed BBC Two viewers how to make his dish.<\/span><\/div>\n
<\/div>\n<\/div>\n<\/div>\n<\/div>\n

<\/p>\n

<\/div>\n
\"Rick<\/span><\/div>\n
\"Rick<\/span><\/div>\n
\n

\u201cFirst of all, I\u2019m going to cut the skin off this piece of pork, making sure I leave quite a bit of fat on the skin, because I want it to crisp up.\u00a0<\/span><\/p>\n

\u201cNow, I\u2019m just going to make 18 incisions into the flesh of the pork, quite deep and then slicing half a clove of garlic up into quite thin slices.\u00a0<\/span><\/p>\n

\u201cBut not so thin that I can\u2019t poke the garlic down into those incisions.\u00a0<\/span><\/p>\n

\u201cIt makes so much difference to the flavour,\u201d he remarked.\u00a0<\/span><\/p>\n

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\n
\n

\u201cIf it was something like spring lamb, you wouldn\u2019t dream of putting garlic in there.\u00a0<\/span><\/p>\n

\u201cBut with a nice loin of pork like this, it just makes it taste absolutely wonderful.\u00a0<\/span><\/p>\n

\u201cI\u2019m just going to tie the skin back on again, I\u2019m using this rather lovely French butcher twine.\u00a0<\/span><\/p>\n

\u201cNow put that back in a dish and into the fridge for a couple of hours to let the garlic flavours permeate through the pork,\u201d Rick said.\u00a0<\/span><\/p>\n<\/div>\n<\/div>\n

\"Rick<\/span><\/div>\n
\n

He then browned the pork in 50g of butter and a glug of olive oil.\u00a0<\/span><\/p>\n

The pork was skin side down in the pan and some pepper was added.\u00a0<\/span><\/p>\n

\u201cBut it\u2019s more than pepper, it\u2019s a pepper mix that I\u2019ve made up,\u201d Rick admitted.\u00a0<\/span><\/p>\n

\u201cBlack pepper, white pepper, pasilla chilli, and chipotle chilli and a little bit of Sichuan pepper and a little bit of salt.\u00a0<\/span><\/p>\n

\u201cYou probably already know this, but you can\u2019t seal meat by doing this, all you can do is colour it and caramelise the outside which improves the flavour, not just the pork but the sauce that goes with it.\u00a0<\/span><\/p>\n

\u201cNow I\u2019m going to lift the pork out and add some root veg.\u201d\u00a0<\/span><\/p>\n

The root veg consisted of carrots, and onions turnip, which were \u201croughly chopped because they’re all going to go soft in the long cooking process\u201d.\u00a0<\/span><\/p>\n<\/div>\n

\n

\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Rick Stein shares the ingredient that \u2018makes so much difference to flavour\u2019 of dish-By REBECCA MILLER Source:Express RICK STEIN showed BBC Two viewers how to make his pot roast pork on the most recent episode of Rick Stein’s Secret France. Rick Stein\u2019s tour brought him to Perigord, which is famous for its black truffles and […]<\/p>\n","protected":false},"author":3,"featured_media":92417,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"aside","meta":{"footnotes":""},"categories":[20],"tags":[44392,44391],"class_list":{"0":"post-92416","1":"post","2":"type-post","3":"status-publish","4":"format-aside","5":"has-post-thumbnail","7":"category-articles","8":"tag-rebecca-miller","9":"tag-rick-stein","10":"post_format-post-format-aside"},"yoast_head":"\nRick Stein shares the ingredient that \u2018makes so much difference to flavour\u2019 of dish-By REBECCA MILLER<\/title>\n<meta name=\"description\" content=\"RICK STEIN showed BBC Two viewers how to make his pot roast pork on the most recent episode of Rick Stein's Secret France.\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" 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