ingredients
To roast shoulder of pork
1 pork shoulder , skin scored
1 large onion , cut in half
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
¼ bunch of fresh thyme
500ml/18fl oz chicken broth
For roast parsnips sherry
450g/1lb parsnips , three-quarters cut into pieces, quarter thinly sliced on a mandoline
50g / 1 ¾ oz butter
4 tablespoons sherry
3 tablespoons liquid honey
1 tablespoon chopped parsley
1 tablespoon chopped sage leaves
salt
For the purée
Potatoes 1kg/2lb 4 oz Maris Piper
100ml / 3 ½ oz double cream
100ml / 3 ½ oz unsalted butter
Method of preparation
To roast shoulder of pork, preheat the oven to 150C/300F/Gas 2 .
Place the onion, carrots , celery and thyme in a large roasting pan deep . Pour 600ml/20fl ounces of water in the bottom and place the shoulder on top. Cover with foil and bake for three hours.
Remove the film and raise the oven temperature to 200C/400F/Gas 6 . Cook for another hour and a half.
For roast parsnips sherry , heat a deep fryer to 180C/350F . place parsnips , sherry and honey in a hob and mix. Season with salt and pepper. Roast for 20 minutes , turning once halfway through.
Heat a large pot of boiling water and place the pieces of parsnips in water for 2-3 minutes. Drain parsnips and heat a frying pan. Add the butter and , once melted, add the parsnips . Cook until browned all over , then add the sherry and honey cook for another couple of minutes. Finish with parsley and sage.
Fry the remaining slices of parsnips until golden brown and crispy . Drain on paper towels and season with salt.
For the puree , put the potatoes in a saucepan, cover with water and bring to boil. Bake for 15-20 minutes, or until potatoes are tender.
Drain the potatoes and return to pan . Mash the potatoes with cream and butter. Keep warm.
Remove the pork from the oven, cover and let stand in a warm place for about 15 minutes.
Place the roasting pan on the fire and heat. Add broth and cook until the volume of liquid has reduced by half . Drain and discard vegetables .
Separate slice or pork and serve mashed potatoes, parsnips and pork with sauce poured over . Top with parsnip chips .
To roast shoulder of pork
1 pork shoulder , skin scored
1 large onion , cut in half
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
¼ bunch of fresh thyme
500ml/18fl oz chicken broth
For roast parsnips sherry
450g/1lb parsnips , three-quarters cut into pieces, quarter thinly sliced on a mandoline
50g / 1 ¾ oz butter
4 tablespoons sherry
3 tablespoons liquid honey
1 tablespoon chopped parsley
1 tablespoon chopped sage leaves
salt
For the purée
Potatoes 1kg/2lb 4 oz Maris Piper
100ml / 3 ½ oz double cream
100ml / 3 ½ oz unsalted butter
Method of preparation
To roast shoulder of pork, preheat the oven to 150C/300F/Gas 2 .
Place the onion, carrots , celery and thyme in a large roasting pan deep . Pour 600ml/20fl ounces of water in the bottom and place the shoulder on top. Cover with foil and bake for three hours.
Remove the film and raise the oven temperature to 200C/400F/Gas 6 . Cook for another hour and a half.
For roast parsnips sherry , heat a deep fryer to 180C/350F . place parsnips , sherry and honey in a hob and mix. Season with salt and pepper. Roast for 20 minutes , turning once halfway through.
Heat a large pot of boiling water and place the pieces of parsnips in water for 2-3 minutes. Drain parsnips and heat a frying pan. Add the butter and , once melted, add the parsnips . Cook until browned all over , then add the sherry and honey cook for another couple of minutes. Finish with parsley and sage.
Fry the remaining slices of parsnips until golden brown and crispy . Drain on paper towels and season with salt.
For the puree , put the potatoes in a saucepan, cover with water and bring to boil. Bake for 15-20 minutes, or until potatoes are tender.
Drain the potatoes and return to pan . Mash the potatoes with cream and butter. Keep warm.
Remove the pork from the oven, cover and let stand in a warm place for about 15 minutes.
Place the roasting pan on the fire and heat. Add broth and cook until the volume of liquid has reduced by half . Drain and discard vegetables .
Separate slice or pork and serve mashed potatoes, parsnips and pork with sauce poured over . Top with parsnip chips .
0 comments:
Post a Comment