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A joint of meat or to practise without getting your hands messy, a half empty roll of kitchen roll (paper).
preparation 0 mins • you cook for 8 mins •
Watch a 30 second preview of my cook-along video below
This is a good little thing to be able to do as it will instantly open up a whole new section of cooking. You can buy a piece of rolled meat such as lamb or pork shoulder, stuff it with whatever filling takes your fancy, and then tie it up and cook it for your Sunday roast. Alternatively you can use the technique to cook my Roast Pork Tenderloin! All you need to practice is some cooking string, scissors and something to tie-up! I use a half empty roll of kitchen roll which works perfectly.
Some cooking string
A pair of scissors
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Before you whatever you are tying up out and ready, along with the string and scissors. Now click here!
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This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.
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You need 3 pieces of string. One piece of that's roughly 2 x the length of the pork. One piece that is 2 x the width of the pork, and one long piece that's about 4 x the length of the pork.
Take the first bit of string (2x length) and run it under and over the length of the pork, with the ends of string meeting at one end of the pork. Pull it nice and tight and then tie the string.
Next you need the second piece of string (2x width) and at the opposite end that you just knotted, run the string around the joint, pull nice and tight and knot the ends.
Next take the remaining piece of string and tie it to the knot that you've just made. Now using the line of string along the length as your guide, pull the string about an inch along the pork, then put your finger on the string to hold it in place, before looping the string around and under the pork. Loop the string under where your finger is and pull gently.
Repeat this pulling and looping every inch or so, along the pork until you reach the end. Pull tightly and tie the string to the loose end of the first piece of string.
Trim the ends of the loose string, but don't cut the knots!
I hope that you enjoy it.
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