Pot-roasted Pork in White Wine and Herbs

Pot-roasted Pork in White Wine and Herbs

This pork recipe takes about 15 minutes to prepare and get in the oven, so it’s nice and quick as well as being unbelievably light, fresh and tasty. Also, pot-roasting the pork allows all the juices to remain in the pan to make a natural sauce. The dish is ideal for an October evening with friends

 

 

 

Servings

6

Prep. time:

15 mins

Cook:

1 hour 15 mins

Difficulty:

Fairly Simples

Ingredients

1.5 kilogram pork loin, off the bone and skin removed (Keep the skin)

4 Rashers Pancetta/Bacon cut into squares
Salt and freshly ground black pepper
1 tablespoon fennel seeds
75 gms butter
Olive oil
8 cloves garlic, skin left on
1 handful fresh rosemary taken off the stem

4 bay leaves
1 fennel bulb trimmed and chopped into cubes

I leek sliced into rings
Half a bottle of  Chardonnay or Sauvignon Blanc

Step by Step Instructions

Step 1

Preheat your oven to 200C

Season the loin with salt and freshly ground black pepper then roll the meat in the fennel seeds until covered. Rub some salt and oil into the pork skin.

Step 3

After an hour, remove the pork from the oven. To check the joint is cooked, place the blade of a sharp kitchen knife into the joint and leave for 15 secs and remove. If the blade is warm/hot to touch (not burning!!) then it’s cooked. You don’t want to overcook it as it will dry out. As the pork loin is off the bone it cooks very quickly. Allow the meat to rest on a plate.

Turn the oven to very high and allow the skin to become crackling.

 

Step 5

Slice the joint in to medium thin slices add a little sauce and garnish with some of the crackling to choice. Ideal accompaniments Roast Potatoes and Steamed Broccoli.

Bon appétit !

Step 2

In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, turning until nice and golden.

Throw in the bacon, garlic, herbs, fennel, leeks and wine, then cover the tray loosely with some wet greaseproof paper or aluminium foil and cook for an hour. Place the skin on the top shelf.

Step 4

Meanwhile, put the pan on a gas/electric ring, finish off your sauce in the pan by scraping any goodness off the bottom and whisk in the rest of the butter. Strain into a gravy jug.

Inroduction

My French Onion Soup

By: Garry Waite

My French Onion Soup takes a bit of time to make, but worth it in the long run. This will make about eight portions and is good for freezing down. If you wish to keep it vegetarian obviously omit the bacon and the beef stock cube and substitute the beef stock for veggie. If you look at other recipes you will find variations but this particular recipe guarantees a full, rich and warming soup that would claim pride of place in the Bistros of Paris.

Servings

6 – 8

Prep. time:

20 mins

Cook:

1 hr

Difficulty:

Easy

Ingredients

  • 1 x 2lb 12oz/ 1.25k fresh, whole chicken
  • 12 medium sized leeks, well washed and chopped to ¾”/2cm lengths
  • 4 oz/ 100g long grain rice, washed
  • 3 – 4 medium sized carrots, peeled and grated
  • Handful of chopped prunes
  • Salt and crushed black pepper

Servings

6 – 8

Cook:

1 hr

Prep. time:

20 mins

Difficulty:

Easy

Ingredients

  • 1 x 2lb 12oz/ 1.25k fresh, whole chicken
  • 12 medium sized leeks, well washed and chopped to ¾”/2cm lengths
  • 4 oz/ 100g long grain rice, washed
  • 3 – 4 medium sized carrots, peeled and grated
  • Handful of chopped prunes
  • Salt and crushed black pepper

Step by Step Instructions

Step 1

In a large pan sauté off the onions, garlic, bacon and apple

Step 3

When the pan is still hot pour in the brandy and ignite to burn off the alcohol and then add the red wine.

Step 5

Bring to the boil and then gently simmer for about 20 minutes. Return to boiling point, mix the corn flour with cold water and add to the mix. Bring back to the boil and simmer for a further 10/15 minutes.

Step 2

Caramelise the onions. The sugar in the apple will help this process but now add the brown sugar. Crumble the stock cubes into the mixture. Add the black pepper.

Step 4

Add 2 litres of water and the tomato purée.

Step 6

TO SERVE pour in to a deep bowl place some dry bread on top (or toast) grate over some cheese (I use cheddar but you can use gruyere) and place under a grill until golden brown.

Bon Appétit !

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