Roast Leg of Pork with Apple Sauce
- For the Pork:
- 2.5–3 kg leg of pork
- 2–3 tablespoons olive oil
- 2 teaspoons salt
- 2 fresh rosemary sprigs, broken into small pieces
- For the Potatoes:
- 8 medium potatoes, peeled and halved or quartered, depending on size, scored deeply all over with a fork
- 1 teaspoon salt
- 175 g lard
- For the Apple Sauce:
- 3 small cooking apples, peeled, cored and sliced
- 1 tablespoon water
- 1/4 teaspoon ground allspice
- 2 teaspoons soft brown sugar
- 4 dessert apples
- 2 tablespoons lemon juice
- 90 g butter
- 2 tablespoons chopped fresh sage
- For the Gravy:
- 2 tablespoons plain flour
- 2 cups chicken stock (recipes on this website)
- 1 tablespoon redcurrant jelly
- 2 tablespoons dry sherry
- Fresh sage sprigs, to garnish
Prep: 30 minutes | Cook: 3 hours
Preheat the oven to 200°C. Weigh the pork and calculate the cooking time, allowing 25 minutes per 500 g plus 25 minutes.
Wipe the meat with paper towels. Using a very sharp knife, make diagonal scores in the skin across or vertically down 5–10 mm apart and about 3 mm deep.
Put the meat in a roasting pan and, to encourage the skin to ‘crackle’, rub it all over with the olive oil, then rub in the salt and scatter with rosemary.
Roast the pork in the centre of the oven for 30 minutes to start the skin crisping, then reduce the oven temperature to 180°C. Cook, basting every 30 minutes with the fat from the bottom of the pan, until the meat is well done.
About 1 hour before the pork is due to come out of the oven, put the potatoes into a large saucepan, cover with cold water, add the salt and bring to the boil.
Drain well, return to the pan and shake over high heat for 1–2 minutes until they are dry.
Heat the lard in a roasting pan on the shelf above the pork until it sizzles.
Add the potatoes, baste well and roast for 1 1/4 hours, until crisp and golden.
When the pork is cooked, remove it from the oven and leave it to rest in a warm place. Increase the oven temperature to 220°C and let the potatoes finish cooking.
About 30 minutes before the end of the pork’s calculated cooking time, put the cooking apples into a small saucepan with the water, allspice and sugar.
Cover and cook gently until soft and pulpy.
Remove from the heat and mash with a fork.
Peel and core the dessert apples, cut in half horizontally and brush each half all over with the lemon juice.
Melt the butter in a large frying pan, add the sage, then place the apple halves in the pan, cut sides up.
Top each half with the apple sauce and baste well with the sage butter. Cover the pan and cook gently, basting occasionally, for 10 minutes, or until the apples are just softened. Remove from the heat and keep warm.
At the end of the calculated cooking time, pierce the pork with a skewer at the thickest part.
The juices should run clear with no trace of pink. (If necessary, continue roasting until done.)
Lift the cooked pork from the roasting pan onto a large, heated serving plate, cover loosely with foil and allow to stand while making the gravy.
Skim off all but 2 tablespoons of the fat from the roasting pan, then stir the flour into the fat and juices remaining in the pan.
Cook over medium heat until well browned but not burned.
Gradually add the chicken stock and bring to the boil, stirring continuously and scraping any browned residue off the bottom of the pan.
Strain the gravy through a fine sieve into a saucepan, then blend in the redcurrant jelly and dry sherry, simmer for 5 minutes and season to taste.
Arrange the apple halves around the pork, garnish with the sprigs of sage and serve with the roast potatoes and gravy.
Buttered cabbage or green peas make a good accompaniment for this dish.
Espresso Meringues With Chocolate Coffee Sauce
- 3 egg whites (at room temperature)
- 1 cup caster sugar
- 1 tablespoon of sweetened coffee essence, strong black coffee/espresso
- 1/2 teaspoon malt vinegar
- 1 teaspoon cornflour
In a large metal, porcelain or glass (ie. not plastic) bowl beat egg whites until soft peaks form. A hand-held electric mixer is ideal for the job. Gradually, a teaspoon at a time, add the caster sugar. (I emphasise, add the sugar slowly). The mixture should be getting glossy, thick and shiny with each addition and the whole sugar adding process should take about 10 minutes. Beat in the essence, vinegar and cornflour. Spoon mixture out into little’blobs’ onto a baking paper covered baking tray.
Bake in a low 110-120°C oven for approximately 45 minutes for individual meringues. The meringue should be crisp and dry and easily lift off the baking paper.
Cool on a wire rack.
CHOCOLATE COFFEE SAUCE
300 ml cream
375 g dark chocolate (1 packet dark chocolate melts)
3 tablespoons coffee essence (or similar)
In a small saucepan or the microwave, melt ingredients and stir until smooth. Squash two meringues together (like a sandwich) and pour chocolate sauce over the top. Sauce sets solid when refrigerated, so serve warm.
300 ml cream
2 tablespoons sweetened coffee essence
strong sweetened espresso coffee or coffee liqueur
Whip the cream, fold in the coffee essence, espresso or liquer, and fill the meringues.
Pork with Mushroom Dijon Sauce
White wine and mustard season a creamy sauce for topping tender, golden pork chops…and they’re ready in less than 40 minutes.
What You’ll Need
4 boneless pork chops, 3/4-inch thick (about 1 pound)
1/2 teaspoon lemon pepper seasoning
1 tablespoon vegetable oil
1 cup sliced mushrooms (about 3 ounces)
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/4 cup milk
2 tablespoons Chablis or other dry white wine
1 tablespoon Dijon-style mustard
Season the pork with the lemon pepper.
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook for 6 minutes or until browned on both sides. Remove the pork from the skillet.
Add the mushrooms to the skillet. Reduce the heat to medium. Cook until the mushrooms are tender, stirring occasionally.
Stir the soup, milk, wine and mustard in the skillet and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through.
Recipe Source: Campbells Kitchen