As its name suggests, shortcrust pastry should be “short” that is, crisp but not hard or tough, melt in the mouth but not over rich. To achieve the right, light texture there are certain rules which you must follow every time:-

a) Measure your ingredients

b) Coolness

c) Light Handling

d) Add Water with caution

e) Relaxing the dough

f) Correct rolling out

g) Bake in a pre-heated oven

h) Bake at the recommented temperature

Refer here the ** cooking tips **  and  ** Pastry Recipes **

For average appetities allow 225-350g (8-12oz) of pork on the bone, and 150-175 g(5-6oz) of boneless pork. You can cook quite a small roast successfully because the outer layer of fat will keep it moist, but a larger roast is more economical and can be eaten cold next day.

Reheating cooked Pork

Never reheat pork whole. If you use cold slices or cubes as a basis for another dish, it is essential that the pork is recooked right through (that is, the meat reaches boiling point) and is not just warmed up, in order to kill any bacteria that might have formed.

Refer here ** Healthy Roasted Meat ** and ** Chinese Cooking **

Pork must be absolutely fresh and of good quality when you buy it. As soon as you get the pork home, unwrap it, place it on a plate or tray and cover it loosely with foil or polythene to prevent the surface from drying. Do not store for longer than two to three days in a refrigerator, or one to two days in a cold larder. In warm or humid weather do not leave it in the larder longer than one day. Just before roasting, take the meat out and let it stand for 30 minutes at room temperature.

Refer here ** Healthy Dinner Recipes** and ** Easy Recipes**

Cooked pork should also be handled carefully, especially in warm weather. This is because bacteria multiply quicky and can cause serious food poisoning. Immediately the pork is cold, wrap it in foil to stop it drying out. The foil should be close to the meat, but not crimped to be airtight.

Store in the refrigerator for up to two days. Take it out if the refrigerator and hour before serving to bring the cold meat to room temperature.

** Healthy Pork Recipes** and ** Pork Stew Recipes**

A prime, relatively lean roasting cut, which has a layer of fat, about 12mm thick, beneath the rind. The fillet or middle cuts are leaner than the knuckle end, and both have two large cut surfaces which may need basting. Leg cuts are always expensive.

Butchering and Preparation

A small leg can be roasted whole, but is more often cut in half into fillet end and knuckle end. Larger legs can be cut in 3, giving fillet, middle and knuckle. The whole leg can also be boned for stuffing.

Refer here ** Roasting Recipe** and **Food Recipes**

Description- The most expensive cut of prime lean roasting pork, cut from one side between the leg and shoulder. The loin is covered with a thin layer of fat, and the rind makes excellent crackling. The hind or chump end adjoining the leg has the kidney and the fillet attached. The neck or rib end is thinner. A middle cut is taken from between the two.

Butchering and Preparation – The lon is usually divided into 2,3 or more cuts according to size (or into chops). All loin cuts need chinning (removing the chine bone) to facilitate carving. The loin can be boned for stuffing.

Refer here ** Roasting Recipes** and ** Easy Cooking Recipes **

Steamed Fish – Steaming is suitable for fillets and fish steaks. Prepare fish, season and sprinkle with lemon juice. Steam.To test, insert a knife in a thick part, which should look creamy white when cooked. Serve with sauce, e.g, parsley, anchovy, etc.

Grilled Fish – Grilling is suitable for herrings, mackerel, kippers, flat fish and fish steaks. Prepare fish, cut to allow the heat to penetrate, grill. Oily fish such as herrings do not need to be brushed with oil, but white fish such as sole and plaice etc, require to be brushed liberally with melted fat or oil before and during grillings. To test, insert a knife in a thick part, which should look creamy white when cooked. Serve with sauce,eg, parsley, anchovy and etc.

Refer here ** Fish Recipes Easy** and ** China Food **

Bun or patty tins - Lightly grease, using melted fat.
Sandwich tins- Cut a disc of greaseproof paper to fit the base, grease paper and side of tins with melted fat.
Sandwich tins for sponge mixtures- Grease tin well with melted fat. Sprinkle with a mixture of equal quantity flour and caster sugar. This method is also used for a sponge flan tin.
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