AT THIS time of year, as summer is nearing a close and we are entering autumn, we are lucky to have an abundance of local produce – from mature pork to ripened local berries.
For me, cooking is all about knowing when to stop adding ingredients and letting a few classic, simple combinations do the talking.
After all, there is nothing more pleasing than a roast pork shoulder with beans, and nothing better to satisfy that sweet tooth than with a simple berries and cream dessert.
This week’s recipes will help perfect your Sunday dinner menu for you and the family to enjoy.
If you are interested in sharpening up your Sunday roast skills, why not check out our new cookery class at: www.waterman.house or follow us on Instagram @waterman.house
Read more:
Barbecue sizzlers to round-up your summer
Delicious meals to give you a second bite at your left-overs
Lamb chops with sage butter and lamb with baby gem and fregola peas
PORK SHOULDER AND BUTTER BEANS
(Serves 6 with leftovers)
Ingredients:
1 lemon, zested & juiced
6 cloves garlic, peeled
1 pinch oregano
4 sprigs rosemary, picked
Olive oil
Salt and ground black pepper
Shoulder of pork, rolled and approximately 2kg in weight, skin on and scored
3 onions, peeled and quartered
5 sticks celery, trimmed and chopped
2 tins butter beans
300ml chicken stock
2 bay leaves
300g cavolo nero, washed, removed from stems and chopped
300ml white wine
Method:
Begin by making the marinade. Firstly, zest the lemon and add it to a blender with the garlic, oregano, picked rosemary, blending it all to a pulp. Next, add in the juice of the lemon and two tablespoons of olive oil, blending again and seasoning to taste. This should now resemble a paste.
Place the rolled pork into a roasting tray, scoring its skin. Paste the marinade over the pork and into the skin and place in the fridge for at least three hours or, preferably overnight. Remember to keep aside 2 tablespoons of the paste for future.
When the pork has marinaded for long enough and you are ready to cook, preheat the oven to 220°C.
Prepare the onions and celery by placing a casserole dish (big enough to fit the pork into) onto the hob and drizzle olive oil into the dish. Place the dish on a medium heat, adding in the onions, celery and remaining paste to cooks for five minutes.
Add in white wine and increase the heat, reducing the liquid by half. Next, add in the butter beans (including the juice), chicken stock and bay leaves and cook to the boil. Then place the pork shoulder on top and place into the oven for 30 minutes, after which the skin will crispen.
Prepare the cavolo nero by removing the stems and chopping. Once the pork has been cooking in the oven for 30 minutes, add the cavolo nero to the bottom of the roasting tin, coating it in the juices. Place on the lid, reduce the heat to 140°C and cook for three hours.
Once three hours have passed, the pork will be tender, therefore, remove the lid and increase the heat to 220°C for 20 more minutes.
Lastly, remove the pork from the oven and leave to rest. When ready to serve, slice the pork and serve with beans, cavolo nero and the juices.
RASPBERRIES AND CREAM
(Serves 5)
Ingredients:
375g ricotta cheese
60g caster sugar
½ lemon, zested
120ml double cream
80g raspberries
Method:
Begin by placing the ricotta cheese and caster sugar into a mixing bowl, mixing vigorously until both ingredients are combined. Add in the lemon zest, stir well and taste for tartness.
Either with a hand or electric whisk, whisk the double cream until it forms into stiff peaks. Once complete, gently fold in the ricotta cream and zest mix.
To serve, place the cream into a dessert bowl, topping with raspberries and garnishing with the remaining half of zested lemon. If not ready to serve, this can be placed into the fridge until required.
