porcus - sappo

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28 LIMPOPO StUDIeGROeP Eugene en Hanri Greyling (Greyling Varkboerdery) en Carmen en dr Heinz Bodenstein (CS Vet) Johan van der Walt (Walt Landgoed), Lourie en Francois du Toit (TOPIGS SA), dr Annie Labuscagne (CS Vet) en Nadine Vervoort (CS Vet) All prices Exclude VAT Lenie van der Walt (Pretoria), Simon Streicher (SAVPO), Anelle Pieters (Advit) en Kobus Coetzee (Advit) Chris Beghin (4Mix), Marie van Aswegen (Mockford Farms), Ronél Jacobsz (Mockford Farms) en Calvin Mabitsi (Leanside) Porcus Oktober/November 2012
Preparation time: 25 minutes Cooking time: about 1 hour Serves 4 Ingredients 2 small pork fi llets (about 175g each) 1 large orange 1⁄3 cup (50g) sliced prunes 3 knobs stem ginger in syrup, drained and thinly sliced 6 lean bacon rashers 400g new potatoes, scrubbed and cut into 5mm thick slices Serves 4 Ingredients 1 tsp fennel seeds 1 tbsp brown sugar 1 tbsp lemon juice 2 tbsp brandy 2 tbsp olive oil (for marinade) 2 tbsp fi nely chopped parsley 4 pork cutlets 2 handfuls watercress sprigs 2 ruby grapefruits 2 tbsp extra virgin olive oil Sea salt and black pepper Preparation 1. Put the fennel seeds and brown sugar into a mortar or spice grinder and grind until the fennel seeds are worked into the sugar. tO tASte Stuffed roast pork with prunes Pork and prunes is a classic French combination, and here it is given an extra fl avour boost with ginger and orange. Cooked with a variety of vegetables, it makes an easy roast meal and can be prepared ahead and kept in the refrigerator ready for cooking. 2 leeks, trimmed and thickly sliced 2 carrots, peeled and thickly sliced 2 red apples 2 cups (500ml) dry alcoholic cider 2 tablespoons chopped fresh fl at-leaf parsley Cooking method 1. Preheat the oven to 200°C. Put the pork fi llets on a chopping board and cut each in half lengthways, without cutting all the way through. Open the fi llets like a book and press down to fl atten slightly. 2. Finely grate the zest from the orange and set aside. Using a small, serrated knife, cut away all the white pith from the orange, then slice down between the membranes to remove the orange segments. Arrange the orange segments over the cut surface of one fi llet. Top with the sliced prunes and ginger, sprinkle with the orange zest, then season to taste. 3. Place the second fi llet, cut side-down, Grilled pork cutlets with watercress and ruby grapefruit 2. Put the fennel and brown sugar into a large bowl with the lemon juice, brandy, olive oil and parsley and stir to combine. 3. Place the pork cutlets in the marinade and turn them until they are all well coated. Allow to marinate for 30 minutes. 4. Put the watercress sprigs into a bowl. Using a sharp knife, remove the skin and all the pith from the grapefruit. Holding the grapefruit over the watercress to capture any juice, remove the grapefruit segments by cutting between the membranes, and add them to the watercress. Drizzle with the extra virgin olive oil and season lightly with sea salt and freshly ground black pepper. 5. Heat your barbecue to low and cook the cutlets for fi ve minutes on one side, then turn them over and cook for a further seven minutes. Remove from the on top and gently press the fi llets together. Wrap the bacon rashers around the pork and secure in place with kitchen string. Set aside. 4. Spread the potatoes over the base of a large roasting tin, then scatter over the leeks and carrots. Core and thickly slice the apples, then add to the tin. Place the pork-fi llet package on top and pour in the cider. Roast for 1 hour or until the potatoes and carrots are tender and clear juices come out of the pork when it is pierced with the tip of a knife. Lift out the pork and vegetables, cover with foil and leave to rest and keep warm for 10 minutes. 5. Meanwhile, put the roasting tin on the stove and boil the cooking liquid over a high heat until it is reduced to about 2⁄3 cup (170ml). Add the parsley and season to taste. Slice the pork and serve with the vegetables and the cooking juices spooned over the top. heat, cover with foil, and allow to rest for fi ve minutes. 6. Serve with the watercress and grapefruit salad. Porcus October/November 2012 29
Page 1 and 2: PORCUS Oktober/November 2012 Vol 30
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