Bay Harbour: November 18, 2020

Wednesday November 18 2020
Tasty Bites
Latest Canterbury news at starnews.co.nz
BAY HARBOUR
PAGE 17
Not too early to be thinking of Xmas dinner
With Christmas
approaching and the
probability a pork roast is
on the menu a practice
run could well be useful.
This is a delicious recipe
using wine, oranges,
garlic and cloves to form
the sauce for a pork pot
roast. Serve with a mash
of swedes, potatoes and
spring onions, and a green
leafy salad. Finish with an
easy strawberry trifle for
dessert
Pot roast of pork with
cloves and oranges
Serves 4
Ingredients
1kg pork shoulder
1 to taste salt and freshly ground
pepper
2 tbsp olive oil
2 garlic cloves
1 bay leaf
6 cloves
5 sprigs oregano
1 cup dry white wine
2 oranges
Directions
Preheat the oven to 140 deg C.
Cut the rind off the piece of pork
and sprinkle with salt, unless the
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meat has been pre-salted and a
good grinding of black pepper.
Heat the oil in an enamelled
cast-iron casserole pot and add
the pork. Brown on all sides.
Lower the heat and add the
garlic, bay leaf, cloves, oregano
and wine.
Cover tightly and put into the
oven. Cook for about 1½ hours
until the meat is fork-tender. Remove
from the oven and lift the
meat out on to a warmed platter.
Cover with foil and put back
in the turned-off oven to keep
warm. To make the sauce, put
the casserole pot over a low heat
and use a spatula to scrape any
brownings from the sides of the
pot into the liquid.
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If there is less than about a cup
of liquid in the pot, add a little
more water. Strain into a small
pot. If there is a lot of oil on the
surface, skim some off, but leave
behind a few spoonfuls to enrich
the sauce.
Use a sharp knife to peel the
oranges, including all the pith,
then cut out the segments one by
one, leaving the membranes and
core behind. Use your hand to
squeeze the core over the pot of
sauce to extract any remaining
orange juice.
Bring the sauce to the boil,
whisk to emulsify the oil, then
taste and correct the seasoning.
Drop in the orange segments.
Spoon some of the sauce and
orange segments over the meat
on the platter and put the rest
into a sauceboat.
Strawberry trifle
Serves 8
Ingredients
3 punnets strawberries
3 tbsp sugar
½ cup water
1 sponge cake, cut into fingers
3 tbsp Grand Marnier
6 eggs
160g sugar
600ml milk
1 vanilla bean
300ml cream
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Directions
Select about 12 of the best berries
for the top. Put the rest in a
saucepan with 3 tablespoons of
sugar and the water.
Bring to a gentle simmer, then
cook for about 2min. Place the
cut sponge pieces in the bottom
of a clear glass bowl. Add the
Grand Marnier and allow it to
soak in. Ladle in the strawberries
and juice.
To make the custard, beat the
egg yolks and sugar until light and
thick. Heat the milk and vanilla
bean in a heavy-based saucepan
until almost boiling. Tip the hot
milk onto the egg mixture in a
bowl and stir well to combine.
Rinse the pan that the milk
was heated in, return it to the
heat and strain the egg, sugar and
milk mixture into it. Carefully
reheat the custard, stirring constantly
until the mixture thickens
enough to coat the spoon.
Do not let this boil, as the mixture
will curdle. If the mixture
starts to curdle around the edges,
immediately remove from the
heat and whisk vigorously until
smooth.
Once the custard is cool,
tip it over the strawberries.
Finally, lightly whip the cream
then spread it over the custard.
Decorate with reserved halved
strawberries. Chill before serving.
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