Proud to be sponsors for Selaks NZ Roast Day 2013
Wine Match: Selaks Reserve Sauvignon Blanc
Ingredients
- 1.8 - 2kg 100% NZ __pork shoulder, bone in
- 2 red capsicums deseeded and sliced
- 1 whole garlic bulb, broken into cloves
- 8 large tomatoes, halved (or 400g can whole tomatoes)
- 2 bay leaves
- 1 tsp paprika
- 1 tsp salt
- 1 cup apple cider vinegar
- 2 cups water
Method
- Pre-heat the oven to 180°C.
- Prepare the __pork by patting it dry with paper towels then scoring the skin in a criss-cross pattern with a sharp knife.
- Scatter the capsicum slices and whole garlic cloves into the base of roasting pan. Add the tomatoes, bay leaves, paprika and salt.
- Place the pork on top of the vegetables and pour in the cider vinegar, top up with the water. Cover and seal with a double layer of foil and cook for 2½ to 3 hours.
- Remove the foil, cook for a further 20-30 minutes until the meat is well-browned, and the juices are reduced. If you prefer, crackle the skin by grilling under a hot grill until it crisps.
- Remove the pan from the oven and transfer the pork onto a board to rest. Cover with a layer of tinfoil and a tea towel to keep it warm and leave for 10 minutes.
- To serve, pull the pork apart (as opposed to trying to slice it) and serve with the hot and tart juices, garlic, tomatoes and capsicum.
Twice-Cooked Crispy Paprika Potatoes
Ingredients
- 2 peeled Agria potatoes per person (or other roasting potato), cut into chunks
- ¼ cup rice bran oil
- ½ teaspoon paprika
- Sea salt
- Juice of one lemon
Method
- Pre-heat oven to 220°C.
- Boil the potatoes in well-salted water until they are rough around the edges and nearly falling apart - about 20-30 minutes.
- Drain potatoes and transfer to a roasting pan.
- Toss with oil, paprika and salt until potatoes are well coated with the oil and seasoning.
- Roast for 30 minutes or until potatoes are crispy on the outside.
- Remove from oven and whilst still hot, squeeze over lemon juice before serving.
- These potatoes can be served hot, warm or even cold.
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