baking & roasting

Roast leg of pork in beerServes 4Ingredients:1 leg of pork (approx. 1200 g)Salt and pepper1/2 tsp each of cumin andmarjoram1 carrot, quartered50 g celery1 apple, peeled and quartered250 ml beer100 g crème fraîcheCorn flourMethod:1. Cook the pork for 20 minutes in a pressure cooker,or for 1 hour in a little water on the hob. Slashacross the skin in diamond shapes.2. Rub the skin with salt, pepper, cumin and marjoram.Place in a suitable roasting pan, and cook uncoveredin the oven for 40 minutes.3. Add the carrot, celery, apple and about half ofthe beer, and continue roasting for a further30 minutes. Then stir in the crème fraîche and therest of the beer, and return to the oven for the restof the cooking time.4. Blend the juices from the meat, adding water andcorn flour paste to thicken the sauce. Carve themeat, and serve with the sauce.Setting: Auto roast ConventionalTemperature: 170–190°C 200–220°CShelf level: 1 1Duration: 100–120 minutes 100–120 minutesWhen using the roast probe, set the core temperatureto 80°C.Automatic ➔ Meat ➔ Pork ➔ KnuckleTipMarjoram is a herb thatrequires a warm climate forthe best aroma, but whichsignificantly loses flavourwhen dried. With its digestiveproperties, it is particularlyideal for foods with a high fatcontent.213