Roast Pork, served with Roast Vegetables and Steam Greens......

Roast Pork with Spiced Apple Gravy…

Serves: 6

Ingredients:

2.5kg boneless rolled loin of pork

2 tsp extra virgin olive oil
1 tbsp vinegar

1 tbsp sea salt flakes

Apple gravy

Pan juices from roast pork

10g butter

2 garlic cloves, crushed

2 medium Empire Apples, peeled, cored, chopped

1 cup dry white wine

1 cup vegetable stock

1/4 tsp ground cinnamon

1/4 tsp Chinese five spice

1 tbsp caster sugar

1 tbsp lemon juice

Salt & freshly ground black pepper

Method:

1.      Preheat oven to 220°C. Using a sharp knife, score pork skin at 2cm intervals, into the fat layer. Roll up pork. Tie with cooking string to secure. Rub skin with oil, vinegar and sea salt. Place pork onto a rack in a large greased baking dish. Roast for 30 minutes.

2.      Roast in oven for 30 minutes or until rind crackles. Reduce temperature to 180°C. Roast for a further 1 1/4 hours. Transfer pork to a serving platter. Cover with foil and set aside for 10 minutes to rest.
Meanwhile…

3.      Place apple, sugar, lemon juice and stock in a saucepan over medium heat. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 10 minutes or until apple is tender.

4.      Transfer mixture to a food processor. Process until smooth.

5.      Strain meat juices into the saucepan. Melt butter in pan over medium heat until foaming. Add flour, cinnamon and Chinese five spice, cook, stirring, for 2 minutes or until mixture bubbles.

6.      Gradually add wine and cook, scraping pan with a flat-edged wooden spoon to dislodge any bits on base, for 2-3 minutes or until gravy simmers. Add pureed apple mix, cook, while stirring for a further 2-3 minutes or until boiling. Season with salt and pepper. Strain into a heatproof jug.

7.      Remove string from pork. Slice pork. Serve with apple sauce.

Roast Vegetables… 

Ingredients:

1.5kg Kent pumpkin, peeled, deseeded, cut into chunks

8 kipfler potatoes, scrubbed, cut in half

3 small golden sweet potato, peeled and cut into chunks

1 bunch baby (Dutch) carrots

1 bunch (heirloom) purple carrots

2 brown onions, peeled, halved

80ml extra virgin olive oil

10 thyme sprigs

2 tbsp fresh rosemary
Salt & freshly ground black pepper

Method:

1.      Preheat oven to 200°C. Blanch vegetables until tender (take out pumpkin first, continue with the rest). Toss all vegetables with oil in a roasting pan. Season and top with half the thyme and rosemary. Roast for 30 minutes until golden.

Broccoli and Green Beans with Almond and Lemon Dressing...

Ingredients:

300g broccoli, cut into small florets

200g green beans, trimmed

60ml extra virgin olive oil

2 tsp lemon zest

1 tablespoon lemon juice

1 tablespoon toasted flaked almonds

Method:

2.      Combine the oil and lemon zest in a saucepan over low heat. Cook, stirring, for 3 minutes or until warm. Remove from heat. Stir in the lemon juice.

3.      Place broccoli and beans in a metal steamer. Place steamer over a large saucepan of simmering water. Cook, covered, for 2-3 minutes or until tender crisp. Rinse under cold running water. Drain. Transfer beans to a serving bowl. Pour dressing over the beans. Top with almonds. Season with salt and pepper.