3-4kg piece roasting pork
Olive oil spray
2 x 110g apple-cranberry gel baby food
1/3 cup calvados or brandy
250g softened butter
1 cup shelled pistachios,chopped
2 Tbsp brown sugar
8 small Granny Smith apples
1. Preheat oven to 220ºC. Use a sharp knife to remove pork rind. Put rind on an oven tray, spray with oil and sprinkle with salt. Roast for 30 minutes or until crackled and golden. Remove from oven and set aside to cool. Break into pieces.
2. Reduce oven to 180ºC. Put pork in a baking dish. Use a sharp knife to score the fat. Combine baby food and 2 tablespoons calvados, and pour over pork. Roast for 45 minutes.
3. Combine the butter, pistachios and sugar. Cut apples into 2cm slices without cutting all the way through. Spread a little butter mixture between each pair of slices and pack closely together in a baking dish. Sprinkle with remaining calvados. Bake for 30 minutes or until tender.
4. Let pork rest for 10 minutes, then carve and serve with the apples. Pour meat juices from baking dish into a bowl, add juices from apples and drizzle over pork. Break crackling into pieces and serve with pork.
Grilling the chicken adds a lovely charred flavour before the pieces soak up the tangy tarragon, chervil, chive and tomato dressing.June 25, 2015, 1:18 pm
With a subtle minty marinade and a selection of simple vegetables, this recipe guarantees you a brilliant Australian lamb dish. Plus there’s no fuss thanks to the clever oven bag.June 21, 2015, 1:43 am
The roasted garlic halves are wonderfully sweet and rich. Ensure every guest is served a half so they can spread the soft and gooey caramelised cloves on their lamb.June 21, 2015, 1:37 am
This chicken is well and truly stuffed – in a good way! Both inside the cavity and under the skin, making it sensationally succulent and incredibly flavoursome.June 21, 2015, 1:30 am
Roast your pork in an oven-to-table roasting pan. It looks the part, keeps your meat warmer for longer on the dining table and best of all, it reduces the amount of washing up.June 21, 2015, 1:25 am