I really like watching Maggie Beer cook, however, I rarely make any of her recipes. I think because they often involve verjuice or some ‘other harder than usual to find ingredient’, that I would have to make a special trip to purchase.
I love that she showcases local and seasonal produce.
But when I saw this one on the latest season of Masterchef, I had to give it a go. It was a real ‘Sunday lunch’ or special ‘Family dinner’ recipe.
I didn’t have verjuice, so I used apple cider vinegar in the apple sauce and left it out pouring it over the pork. I also didn’t make the cavolo nero, but served it with some steamed zucchini
I won’t re-write the recipe here, here is the link to the Masterchef recipe. http://www.masterchef.com.au/recipes/berkshire-pork-loin-with-cavolo-nero-and-apple-sauce.htm
This was not a complete success, as I didn’t have time to let the pork ‘dry’ overnight, I left it for about five hours, and the pork was already scored, but not at the 1cm intervals suggested. So, only part of my pork skin turned into beautiful crackling :(.
The use of apples and grapes was wonderful with the pork, and as always with Maggie’s recipes, it really uses the best of season produce. This is a good apple sauce recipe, using a beurre noisette really deepens the flavors.
I will include my recipe for crispy roast potatoes here.
6 medium Kestrel Potatoes (or any good roasting potatoes)
salt and pepper
I clove of garlic minced
1 tbs of melted butter
1 tbs of olive oil.
1. Preheat oven to 180c. Halve the potatoes. Add the potatoes to cold salted water in a large saucepan. Heat on high, bring to the boil and boil for about 10 minutes. You want the potatoes to be partially cooked, but not falling apart. Drain and allow to steam dry in a colander.
2. Meanwhile, mix the remaining ingredients in bowl.
3. When cool enough to handle, use a knife to cut diagonal lines in the top of the potatoes, repeat in the opposite direction to create a cross hatch pattern. Do not cut all the way through.
4. Place potatoes, on a lines baking tray. Using a basting brush, paint the potatoes with the butter mixture.
5. Cook in oven for 30 to 40 minutes, or until golden and crispy.
Give her method of getting the perfect crackling a go, and let me know how it turns out.
- Maggie Beer – Woman of the moment (1millionwomenblog.com)