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FAMILY BUN LOAF PEPPERED PORK WITH PASTA CRANACHAN

Family Bun Loaf

Pasta

Cranachan

 

12 oz Self Raising Flour
4 level Tbsps Syrup
4 level Tbsps Treacle
4 level Tbsps Marmalade
6 oz Sultanas
.5 pts Milk
Gas Mk 3 350 F
2lb Loaf Tin, greased and base lined
 

5 oz Pasta
2 Pork Leg Steaks or Chops cut into strips
1 Tbsp. Honey
2 Tbsps Chilli Sauce
2 Tbsps Fresh Coriander, chopped
2 Tbsps Olive Oil
2 Cloves Garlic, crushed
2 Shallots
1 Red Pepper
1 small glass white wine
1 Tin Chopped Tomatoes

2 oz Jumbo Oats
2 Tbsps Thick Honey
4 Tbsps Malt Whisky or Drambuie
4 oz Raspberries
.5 pts Double Cream, whipped
2 oz Crowdie or Cream Cheese
Honey to serve

 

Place flour in baking bowl and make a well in the centre. Add syrup, treacle, marmalade, sultanas and some of the milk and mix well, Add the remainder of the milk and beat till smooth. Pour into the prepared tin. Bake just below the centre of the oven for 1.5 – 2 hours. Leave in the tin for 30 mins and then turn out of the tin and leave to cool completely. Cook the pasta. Marinade the pork in honey, chilli sauce and coriander for 10 minutes (or more) Saute the shallots and garlic in a pan in 1 tbsp oil for 3 minutes. Add the pepper, wine and tomatoes. Simmer for 7 minutes. Stir in drained pasta. Saute the pork in the remaining oil for 5 – 10 minutes. Spoon the pasta onto a plate and place the pork on top. Toast the oats and put into a basin. Pour in the honey and whisky. Leave to soak for 1 hour. Mix the raspberries with half of the whipped cream and the cheese. Layer the oats and fruit mixture into individual glasses. Top with the rest of the whipped cream and honey.
Recipes by Grace Gray of Fife
©Scotland4me.net2007