IN SEASON
ROLLED PORK LOIN WITH BLACKBERRY, LEMON & DRIED APRICOT STUFFING
SERVES 4-6
2kg pork loin with crackling, boned and butterfl ied fl at
1 tbsp olive oil 1 small onion diced 1 tbsp fresh thyme, chopped 1 tbsp fresh rosemary, chopped 30g soft breadcrumbs 8 dried apricots, halved 12 blackberries Zest of 1 lemon
FOR THE BLACKBERRY SAUCE 2 tbsp plain fl our 150g blackberries 150ml red wine 100ml beef stock 1 tbsp Worcestershire sauce 2 tbsp maple syrup
1 Preheat oven to 240C/220C fan/ gas 9. In a small frying pan, heat the olive oil. Sauté the onion and thyme with a little salt and pepper. Cook on medium heat for 5 mins and pour into a medium bowl. Add the breadcrumbs, apricots, blackberries and lemon. Season again and mix well.
2 Spread the meat out on a board and spread the stuffi ng down the centre of the roast. Roll the sides over so it forms a round joint. Secure with string tied in knots. Place on a baking tray lined with foil.
3 Roast for 30 mins and then reduce the heat to 160C/140 fan/gas 3. Cook for 1.5 hours and then remove. Let rest under foil for 10 mins.
4 Drain most of the oil out of the baking tray, saving 2 tbsps. Place on the hob on medium heat. When the oil is hot, whisk the fl our in and stir constantly for 1 minute. Pour in the red wine, blackberries, Worcestershire sauce and the maple syrup. Bring to a boil and keep whisking until the gravy is thick. Remove from heat, season with salt and pepper and pour into a jug.
5 Thickly slice the meat and serve with the blackberry gravy.
www.lovefreshberries.co.uk
The team at Coombe Farm Organic share some ideas for Christmas centerpieces that will blow your festive socks off …
C
hristmas dinner is the highlight of the holiday season. It’s a time to host loved ones, devour delicious food and fl ex your culinary muscles.
So, it’s only right that at such a special time of year we tuck into some seriously special food. That means food that has been grown, prepared and cooked with care and respect. Dishes that wow your guests and above all taste fantastic. So, why not try your hand at something a little bit diff erent this year and challenge yourself to think outside the box?
For many of us, it’s hard to imagine Christmas dinner without a turkey. But at Coombe Farm Organic, they’re bucking tradition and hot smoking their festive bird. It might sound a little bonkers but this method can yield delicious results. T e meat will be lightly smoke tinged and have a wonderful aroma that will make mouths water. Plus, if you have guests around for the festive period, they can get stuck in too!
If you’re in the mood for something hearty and fragrant, have a go at serving Coombe Farm Organics Aromatic Roast Leg of Lamb recipe. T is simple but beautiful dish uses a balanced blend of spices to off set the succulent rich- sweet fl avour of the meat. Start by frying whole spices - such as fennel, cumin, sweet paprika and coriander seeds - over a medium fl ame before grinding them into a paste, along with garlic and ginger. Rub the paste into every nook and cranny of a 2.5kg lamb leg and allow the leg to marinade overnight before roasting for 1 hour and 20 mins. T e resulting dish will be fall apart tender and a guaranteed hit with your guests.
Alternatively, you can’t go far wrong placing Stuff ed Pork Belly at the centre of your Christmas table. T e key to this dish is sourcing the right meat from a trusted farm or butcher. You may be more familiar with sliced pork belly, but this dish is making a comeback as a joint. Not only
12 | THE WEST COUNTRY FOODLOVER
“Not only is it easy to prepare and foolproof to cook, but it's also really aff ordable”
is it easy to prepare and foolproof to cook, but it's also really aff ordable. You’ll need 2.5kg organic boned pork belly for this Coombe Farm Organic recipe, along with sausage meat, sage leaves and chopped dried apricots for the stuffi ng.
Start preparing your pork belly by laying it skin up on a board and scoring the skin. Rub sea salt into the skin and massage well to ensure a crispy crackling during the roasting process.
Pièce de Résistance
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