Monday, 1 January 2018

Porchetta Recipes

Porchetta

Ingredients

For the paste filling

  • 3 tbsp finely chopped rosemary
  • sprig thyme, leaves only, finely chopped
  • 1 head garlic, peeled and crushed
  • 1 tbsp fennel seeds, crushed
  • 1 tsp chilli flakes
  • 1 lemon, zest only
  • 50ml/2fl oz wine

For the pork

  • 3kg/6lb 8oz piece boned belly pork attached to the loin, butterflied, rind scored
  • 1.5kg/3lb 5oz roasting potatoes, thickly sliced
  • 1 onion, thickly sliced
  • 100ml/3½fl oz white wine (or cider)
  • 100ml/3½fl oz chicken stock (or water)

For the spiced apple sauce

  • 2 large Bramley apples, peeled and roughly chopped
  • ½ tsp ground cinnamon
  • ¼ tsp ground allspice
  • ¼ tsp ground cloves
  • 1 tbsp lemon juice
  • 2 tbsp light soft brown sugar
  • 15g/½oz butter

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