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GASTRO RECIPE

the potatoes and makes them floury and fluffy, which is the secret of the crunchy edges Remove the hot roasting trays containing the sizzling fat, transfer to a medium heat on the hob, then use a long-handled spoon and quickly lower the potatoes into the hot fat. When they’re all in, tilt the tray and baste each one so that they’re completely coated with fat Now, place them back on the highest shelf of the oven and leave them unattended for 40 to 50 minutes, or until they’re golden-brown. There’s no need to turn them over at half-time, as they’ll brown evenly by themselves. Sprinkle them with a little crushed salt, before serving straightaway; they lose their crunch if you keep them waiting. If they’re ready before you are, turn the oven off and leave them inside On the second tray, as above, add the parsnips, rounded side up, to the sizzling oil, then tilt the tray and use a large spoon to base the parsnips, making sure they’re evenly coated with oil. Bake for 25 minutes, by which time the parsnips should be nicely browned and crispy. Mix the mustard and maple syrup together, then, using a brush, coat the parsnip pieces with a healthy coating of the mixture, and return them to the oven for eight to 10 minutes. Serve straightaway Place the diced carrots and swede in a large pan of simmering water for 30 minutes, until the swede is soft. Drain them in a colander, then mash and add the remaining butter, salt and black pepper before serving While the potatoes and parsnips are cooking, place your sliced Savoy cabbage into boiling water and add a pinch of salt, then simmer for five minutes. Drain and serve Place your Brussels sprouts into boiling salted water and simmer for five to 10 minutes, or until soft

• Place your peas into boiling salted water and simmer for five minutes, then drain and serve The gravy Pour the cider into a pan, place over a high heat and boil hard to reduce it by about one third. Pour any excess fat of the juices into the roasting tin. Pour the cider into the roasting tin, along with the stock and water from the boiled vegetables. Bring to the boil, stirring to dissolve any pan crustings. Continue to simmer for 10 minutes, or until the quantity is reduced by a third. There should be about 800ml, which is more than enough. Season and pour into a warm jug To serve Warm plates, slice the pork belly into thick slices, and place on the plate with the mashed carrot and swede, Savoy cabbage, peas, roasted potatoes and honey and mustard-glazed parsnips. Remember that this meat is wonderful served cold the following day, along with all your leftover vegetables, fried in butter to make bubble and squeak

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Gastro Magazine Winter 2016  
Gastro Magazine Winter 2016