On Tuesday evening, according to tradition, I had the lovely Figgy over for dinner and Doctor Who, (although we actually watched the first two episodes of the latest series of Jonathan Creek) and Alberto was working late, and so I cooked dinner for the three of us. I flicked through The Great British Bake Off Winter Cookbook, looking for something stew-ish and I found this lovely little recipe. It takes a little time but it’s worth the effort, and as I’m off work for Christmas I have the time.
I served the dish with a cheesy mash and some steamed broccoli. Very tasty indeed.
Serves 6 (although, obviously I scaled it down for just the three of us.)
1 tablespoon of olive oil
A knob of unsalted butter
2 red onions, finely sliced
Juice of 1 lemon
Zest of 1 lemon
20 fresh sage leaves
2.5kg boned and rolled pork shoulder joint
1 bulb of garlic, cloves separated but unpeeled
400ml of dry cider
300ml of chicken stock
1 tablespoon of Dijon mustard
A generous splash of double cream
Salt and black pepper
Pre-heat the oven to 220.
Heat the oil and butter in a large frying pan over a medium heat and fry the onions until slightly softened. Add the thinly pared zest of 1 lemon and half the sage leaves and cook for a further minute.
Unroll the pork joint, season well with salt and pepper and place the remaining sage leaves on the meat. Re-roll the joint and tie up.
Place the pork in a large casserole dish and pour over the fried onions, sage and lemon zest.
Roast, uncovered, in the oven for 30 minutes.
Remove from the oven and turn the heat down to 160. Thickly slice the remaining lemon and add it to the casserole, along with the garlic cloves, cider and stock. Season well, cover with a lid or foil and return to the oven for a further 2-3 hours (depending upon the size of your joint), basting the pork regularly with the liquid from the pork.
Lift the pork out of the casserole, place on a plate and cover with foil, allowing the meat to rest. Skim any fat from the liquid and transfer it to a frying pan, filtering out the onions and lemon zest.
Add the mustard and cream, a squeeze of lemon juice and season well. Bring to a simmer and allow the liquid to reduce a little.
Slice the pork thickly and serve, topped with some of the cooked onions and with the creamy mustard sauce poured over the top.