- 23 December 2013
- 0 Comment(s)
In our Festive Feasting Cooking Classes, Chef Pieter de Jager shared some tips and recipes for an innovative, simplistic and delicious menu for the Christmas table.
And what is more festive than roasted pork? Try this delicious way of preparing pork and serve it with an innovative apple and mustard sauce. Open a bottle of 2012 Culinaria Pinot Noir Chardonnay or even the Culinaria Méthode Cap Classique for a beautiful wine partner to this rich and flavourful dish!
Recipe for Pork roast with beetroot, pickled onions and grilled peaches
1.5kg pork belly (deboned)
1 cup rock salt
6 medium size beetroots
Salt and pepper
12 pearl onions
½ cup white wine vinegar
1 cup water
4 peaches (cut in half and stone removed)
Mixed fresh herbs (chopped)
Rub the salt onto the skin of the pork belly and place skin side up on a perforated tray with another tray beneath it to collect the moisture released from the meat. Refrigerate for 12 hours.
Pre-heat your oven to 160°C.
Scrape off the excess salt with a kitchen towel and place on a clean roasting tray. Score the skin with a sharp kitchen knife and place in the oven for 1 and a half to 2 hours.
Place the beetroot on another roasting tray, season with salt, pepper and olive oil then cover with foil and place in the oven to cook.
Place the onions in a pot with the sugar, vinegar, salt and the water. Bring to a boil; reduce the heat to a simmer. Simmer for a further 5 minutes, remove from the heat and allow the onions to cool in the liquid. Once cooled, remove from the liquid and gently cut in half.
Heat a griddle pan to a high heat.
Rub olive oil and salt on the flesh of the halved peaches then place the peaches flat side down on the grill to create dark charred lines. Using a metal spatula, gently lift the peaches off the grill and set aside to cool then cut into quarters.
Once cooked, remove the beetroot from the oven and when slightly cooled, peel the beetroot and cut in quarters.
Once the pork comes out of the oven, allow it to rest for 10 minutes. Then skin should be golden brown and crispy.
While the pork is resting, re-heat your accompanying dishes and arrange on a large platter leaving some space for the pork. Cut the pork into 2cm slices and arrange in the middle of the platter.
Garnish with the fresh chopped herbs.
Recipe for Apple and Mustard Sauce
4 Granny Smith apples, peeled and cored
2 tbsp butter
1tbsp white sugar
1 cinnamon stick
½ cup water
1tbsp whole grain mustard
Chop the apples roughly into 2cm blocks.
Melt the butter in a heavy based sauce pot; add the apples, sugar, cinnamon, salt, pepper and water.
Place a lid on the pot and cook for 15 to 20 minutes, until the apples are completely cooked then remove the cinnamon stick.
Blend the apples in a food processor until smooth. Season to taste then add in the mustard and serve hot or cold.
Serve with roasted pork belly.