GLUTEN-FREE SLOW ROASTED PORK NECK WITH APPLE AND SAGE
Traditional with a bit of a twist. That’s our suggestion for your main meal this Christmas.
We’re offering a rolled and stuffed pork neck cooked slowly in apple cider, accompanied by vegetables …. with a bit of zing.
And we’ve even given tips for preparing well ahead so you can enjoy your Christmas repast without any last-minute pressure.
Which makes serving a big special-occasion meal so much easier.
Rosie
SLOW ROASTED PORK NECK STUFFED WITH APPLE, PANCETTA AND SAGE
Serves 8-10
100 ml olive oil
2 large brown onions, peeled and finely sliced
170 gm speck or pancetta cut into lardons
2 bunches sage leaves, finely chopped
1 bunch sage leaves, extra, whole leaves picked (optional for garnish) )
2 kg (deboned) pork neck
Salt flakes and freshly ground black pepper
120 gm whole-grain mustard
2 green apples, peeled, cored and sliced into matchstick size pieces
700 ml dry apple cider
200 ml pure cream
5 small sweet apples e.g. Pink Lady, peeled, cored and cut into quarters (optional)
Extra olive oil
Pinch salt
Heat half the olive oil in a large frying pan and sauté the onions and the speck or pancetta until the onions have softened and are beginning to brown. Add the chopped sage, mix well and allow to cool completely.
Preheat the oven to 150°C.
Place the pork neck on a board. Cut lengthways two thirds of the way down through the meat. Next, placing your knife in the cut, cut horizontally two thirds of the way through one side then the other side so as to open the meat up like a book. You should have an even, flattish piece of meat. Make diagonal slashes across the surface of meat in both directions making sure you don’t cut all the way through.
Season with salt flakes and pepper. Spread the mustard over the surface of the meat, pressing it into the slashes.
Spread the onion mixture over the surface of the meat, pressing it into the slashes.
Place the apple matchsticks lengthways along the centre of the meat.
Roll the meat up and secure with 6-8 pieces of string.
Heat the remaining 50ml olive oil in a large frying pan and brown the meat on all sides. Transfer to a baking dish. Deglaze the frying pan with the apple cider then pour it over the meat.
Cover the meat with a piece of baking paper, placed directly on top, then cover the baking dish with a tightly fitting lid or foil.
Bake for 2.5 hours, turning once, or until the meat is very tender.
Meanwhile toss the sweet apple pieces, if using, in olive oil and place on a baking tray. Sprinkle with salt flakes and bake until brown.
If using fried sage leaves for a garnish, heat 100ml of the olive oil in a small saucepan or frypan. Gently fry the whole sage leaves, in batches, for a few seconds. Remove to absorbent paper and allow to cool.
Once cooked, remove the meat to a platter and keep warm.
Strain the cooking liquid into a saucepan and simmer to reduce by half. Add the cream and season to taste.
Remove the string from the pork roll, slice and serve with the baked apple pieces. Pour some of the sauce over the meat and garnish with fried sage leaves. Serve the rest of the sauce separately.
Serve with steamed baby potatoes, Green Beans with our Gluten-free Romesco Sauce (see below) and Roast Dutch Carrots with Ginger, Chilli and Rosemary (see below) and/or a crisp green salad.
TIPS:
If you’re planning to serve steamed baby potatoes, allow 1 – 1.5kg for 8-10 people. They can be cooked ahead of time and re-heated in the microwave or oven.
The meat can be cooked ahead of time, even the day before, and sliced and reheated, drizzled with a little of the sauce, covered in a low oven.
The beans and carrots can be served either warm or at room temperature. The beans can be cooked several hours ahead and the Romesco Sauce even a week ahead. The carrots can be baked several hours ahead.
You can even plate up this entire meal (without the salad) on a large serving platter ahead of time and 30 minutes before you are ready to serve, drizzle the meat with a little sauce, cover the platter securely with foil and very gently re-heat in a low oven. Reheat the rest of the sauce either in the microwave or in a saucepan over a low heat. No last-minute rush to serve!
ROAST CARROTS WITH GINGER, ROSEMARY AND CHILLI
Serves 8-10
5 bunches Dutch carrots
2 tablespoons extra virgin olive oil
45 gm fresh ginger, peeled and cut into fine julienne
3 long red chillies, seeded and sliced lengthways into 6 or 8 strips
3-4 sprigs rosemary, leaves stripped and stems discarded, plus extra for garnish
Preheat oven to 225°C. Line a large oven tray with baking paper.
Trim and peel the carrots. Toss them in the olive oil and transfer them to the prepared oven tray, arranging them in one layer.
Bake for 15 minutes until the carrots are just beginning to colour and soften. Add the ginger, chillies and rosemary and toss to combine.
Bake for a further 10 minutes or until the carrots are cooked through.
Serve warm or at room temperature garnished with the extra, fresh rosemary.
GREEN BEANS WITH GLUTEN-FREE ROMESCO SAUCE
Serves 8-10
500 gm green beans, trimmed
Extra virgin olive oil
Romesco Sauce (see below)
Bring a large pot of salted water to the boil and add the beans. Simmer until the beans are just cooked. They should still have a little bite. Drain. Refresh in cold water if you’re planning to serve them later.
Toss in the olive oil, transfer to a serving plate, top with Romesco Sauce and serve.
GLUTEN-FREE ROMESCO SAUCE
Makes 300gm approximately.
50 gm blanched almonds or hazelnuts
1 red capsicum
½ long red chilli (or 1 chilli for a spicier sauce)
1 garlic clove, blanched in boiling hot water for a few minutes
75 gm tomato flesh (from 2 medium, peeled and seeded tomatoes)
15 ml sherry vinegar
75 ml olive oil
½ teaspoon sea salt
¼ teaspoon ground pepper
Preheat oven to 200°C fan-forced. Line an oven tray with baking paper.
Roast nuts on the tray until lightly coloured. Set aside.
Roast the capsicum and chilli on the tray, turning occasionally, until the skins blister. Set aside in a sealed container until cool enough to handle. Remove the skins, seeds and membranes and discard.
Place the nuts and the capsicum and chilli flesh in a food processor with all the other ingredients and process until a rough paste is formed.
Store in the fridge in an airtight container for up to 5 days. Serve at room temperature or gently reheat in a microwave to serve warm.
TIPS:
The Romesco Sauce can be made up to a week ahead and stored in an airtight container in the fridge.