Lemon, Rosemary & Honey Pork Roast

Lemon Rosemary & Honey Pork Roast

Yay, my internet connection is finally back! And another great reason to celebrate is that I'll finally have back my former nationality after long months of waiting; it simply means that I am officially of dual citizenship now. To celebrate moments like this (seriously I mean it’s a glorious day because you don’t imagine how bureaucracy is in embassies like ours that before you get what you want you’ll probably have three or more grey hairs added without counting all the wrinkles J whew I survived that) I could only think of having nothing special like a pork roast.

Despite the fact that there are some people who cannot eat it for religious or health reasons, pork still rest as one of my favorite meat for it blends perfectly with almost anything. And every time I feast on something with pork it always reminds me of those happy childhood days that my parents decided to raise pigs inside our house to make both ends meet. So that’s make eating pork twice the fun for me. Well honestly you have a lot of reasons for loving them once you take off their nasty smell and noise. Think about this; they are intelligent, they are cute and they eat anything (we fed them only with neighbors’ left-over food, which comes very economical). Anyways, on festive times like this I am actually craving more for a Lechon (that’s one whole roasted pig) but the closest I could have now is just a pork roast.

I’ll be sending off this Lemon Rosemary & Honey Pork Roast over at Jugalbandi for August Click, this month theme is citrus. If you love great food photography check out the round-up at the end of this month. And this recipe goes off at Sunita’s place too for her lovely event Think Spice that just turned one year old. Congratulations!!

Lemon Rosemary & Honey Pork Roast
about a kilo of Pork for roasting
fresh frigs of rosemary leaves
zest of 1 lemon
juice of 1 lemon
3 tablespoons of honey
2 tablespoon of balsamic vinegar
some salt and pepper
some olive oil

second part:
half a stick of butter
a quarter of glass of water
1 teaspoon of flour
some olive oil

In a bowl mix all the ingredients: lemon zest, lemon juice, salt,pepper,rosemary leaves, honey,vinegar and olive oil. Mix them well. Rub this marinade on your pork and let it stand on this for about thirty minutes. Preheat the oven at 180 ° celsius. The best way to cook pork is to roast it slowly on temperature that is not too strong. Heat a pan and put half of the butter on it and brown a little all sides of your pork (about 2 to 3 minutes at a high temperature). In your preheated oven roast your pork slowly for about thirty minutes. Putting some marinade and water from time to time to avoid drying up the meat. After the cooking time let the pork put it out of the oven and let it stand for about ten minutes before slicing them. During those time prepare the sauce; get all the juice and marinade in the pan, add some water witht the flour dissolved on it. Warm it up on the stove and stir it. As soon as it starts to thicken add the remaining butter. Pour this over your sliced pork.


Try my other meat recipes:
Beef Spicy Caldereta
Rolled Turkey Scalopes in walnut pesto
Beef Tagine in dry figs

Lemon, Rosemary & Thyme Fried Salmon

Lemon Rosemary & Thyme Fried Salmon with Lotus Root

Shirley!
Shirley, Shirley Bo, Birley
Banana, Fanna, Foe, Firley
Fee, Fie, Moe, Mirley
Shirley

I am sure you all remember this Name game song of Laura Branigan back in the 80's. Those happy days that we're still pommading layers of gell or emptying cans of spraynet on our hair :-). Those days that the world seemed to be a lot peaceful than what it is now for the only thing that preoccupies our innocent minds are the pimple popping out on our skin and our cotton candy like hair.

I have thought about this song lately when I came across Jumbo Empanada's post on blog name story. I am pretty sure we all have our own pieces of story to tell behind the choice of our blog's name. A story worth hearing for, for curiosity always strikes us back. So, what's in a name?

Danggit are dried salted rabbitfish popularly eaten for breakfast in the island of Cebu in Philippines.

Explanation: {My friends knew that I can eat all kinds of meat and vegetables but not a fish. So to pull a prank on me, they started calling me "Dhanggit", thought it would be funny. But eventually everybody else is calling me dhanggit and Dhanggit becomes me.}

The paradox of all this, is that during my pregnancy I hated being in the kitchen. I hated the smell of it. I even hated the chocolates. And there was only one thing that would give me pleasure and that was eating fish. Weird isn't it? After I gave birth everything went back to normal, except for one thing I can eat fish now.

I'll be sending over this Salmon dish to Ruth for her Bookmarked Recipes, a food blogging event about recipes that we have bookmarked from a cookbook, magazine and others. It's been month I have drooling over to make this recipe from Maxi Cuisine, a french gourmet magazine.



Lemon Rosemary & Thyme Fried Salmon with Lotus Root

4 Salmon slices (you can also use Salmon steak)
2 tbsp of olive oil
10 g of butter
salt & pepper
1 cup of sliced mushroom (you can use any type as long as its fresh)
half a cup of sliced pre-cooked Lotus root (you can buy them frozen on Asian specialty groceries) 20 cl of fresh cream
1 cube of fish bouillon (dissolve in half a glass of water)

Lemon Marinade:
Juice & zest of one lemon
1 tbsp of olive oil
2 cloves of garlic (pounded)
herbes de provence: thymes & rosemary

Start by preparing the marinate. In a salad bowl mix the ingredients for the lemon marinade, mix well. Pour this over the salmon and let it marinate for about 20 to 30 minutes until the sauce have penetrated on the salmon. Heat olive oil and butter in a frying pan or on a barbeque grill over medium heat. Cook each side or until they are golden brown but do not overcook. Take off the salmon from the pan and on the same pan fry the mushrooms and lotus root. Cook them for about 4 to 5 minutes, you can add more olive oil if it becomes too dry. Then deglace the pan using the fish broth. Let it boil but leave it uncover to help the juice evaporate. Then lastly add the fresh cream, salt and pepper to taste. Let it boil for few minutes. You can toss a pasta on this creamy sauce and serve the fried salmon on the top. Or serve the fried salmon with a pilaf rice and this creamy sauce on the side.

Apple Muffin Rosemary and 5 Random Facts

Sweet and flavorful, apple & Rosemary Muffin

I have been tagged again :-)

Infact, It’s a long over due meme on five random facts and since I will be on vacation soon, I thought it would be the best time to post it. I am deeply honored to have been tagged by the gifted artist-blogger Ronell of My French kitchen and a fellow DBer Gabi of The Feast Within (you can check their answers here and here). I will share 5 random facts with you and then I will tag 5 people to do the same.

Here are the rules:
1. Link to your tagger and post these rules.
2. Share 5 facts about yourself
3. Tag 5 people at the end of your post and list their names (linking to them).
4. Let them know they’ve been tagged by leaving a comment at their blogs.

Evereyone else seems to be showing pictures of themselves as a child- but unfortunately all my baby photos are in my parents’ house. I’ll be sharing instead some of my not so « old photos » for you to understand that despite my age im still young at heart and mentally childish (these are scanned photos sorry for the quality.)

Taken in one of the numerous temples you could find in Tokyo

1. I am born under the sign of Sagittarius and under the year of the rat.
2. I am a middle child, that explain’s my weirdness from time to time.
(I am funny, bubbly and I love company but I can be moody sometimes)

Posing with the Roman soldiers during Moriones festival in Philippines

3. I have a photographic and very sharp memory. I dont know how many times I passed important exams relying on this ability. I could memorize recipes by just looking at them for few seconds.
4. Dessert is the most important part of the meal for me. I could start a bad entrée followed by equally bad main course but the dessert should be absolutely delectable. I could skip out all parts of a meal : entree and main course but never the dessert. For medDessert comes first.
5. I love inventing recipes. Mix and matching flavors and ingredients: Lasagna ratatouille, risotto with coco cream, dark espresso sauce on duck breast or this apple-rosemary muffin. But I tell you5 out of ten ends up in the garbage uneatable.

I am passing on this to the following: Oggi of I can do that (sorry if I have to tag you again :-), White Rice Couple, Manggy of No Special Effects , A Forkful of Spaghetti and Tigerfish of Teczscape.

Apple-Rosemary Muffin

125 g of flour
100 g of almond powder
75 g of sugar
5 tbsps of oil (you can use peanut or any nut oil)
1 pack of baking powder
20 cl of milk
2 big apples peeled and mushed
1 tsp of fresh rosemary
1 egg
10 g of butter for the mold

Beat the egg yolk with sugar. Add in the flour, almond powder, baking powder and milk. Fold in the apple and rosemary into the mixture. Preheat the oven at 200° celsius and bake on buttered ramekin or muffin molds for 20 minutes.

For my french readers, the french version of this muffin recipe is here: http://www.lesfoodies.com/hilda/recette/muffin-pomme-romarin