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ROAST SIRLOIN PORK
1 1/2 kg Pork roast sirloin
1 TB crushed garlic
1 tsp fennel seeds
1 tsp ginger powder
1 tsp 5 spice powder
1 tsp kosher salt
1 tsp black pepper
1 tsp Ina Parman’s Rosemary and Olive spice
4 TB olive oil
1 cup chicken stock
1 cup coke
4 carrots cut into chunks
A few fresh sprigs of thyme
Preheat oven to 250 degrees C. Make slits in pork and insert crushed garlic.
Make a paste out of all spices and olive oil and rub all over the meat. Rub fennel seeds over.
Place peeled shallots and carrots at bottom of roasting dish and lightly season. Place roast on top. Add thyme sprigs.
Pour stock and coke around the pork. Reduce oven temperature to 160 degrees and cook for 2-2 ½ hours.
Pumpkin cut into chunks
2 cinnamon sticks
3 Tblsp brown sugar
¼ cup butter
Peel, and cube pumpkin. Rinse pot in cold water (do not dry). Place on medium heat.
Add half the butter, the pumpkin, cinnamon and sprinkle with sugar.
Add the remaining butter. As soon as butter at bottom of the pot has melted, cover with tight lid and turn stove to lowest setting and cook till pumpkin soft.
Sprinkle with some black pepper (optional)
CAULIFLOWER AU GRATIN
½ head of cauliflower cut into florets
1 vegetable (or chicken) stock cube
2 cups cream (or ½ and ½)
1 Tb corn flour and ¼ cup milk
Salt and pepper,
2 dashes of mustard powder
2 dashes of ground nutmeg
2 cups grated cheddar cheese
½ cup seasoned bread crumbs
4 Tblsp butter (divided)
Place water and stock in a pot and bring to the boil.
Once boiling add cauliflower florets and cook until soft but firm. Drain and keep in colander till all excess water has drained.
To make the sauce bring the cream and 2 TB butter to a boil. Add the corn flour slurry and thicken.
Add the seasoning and stir in the cheese. Place drained cauliflower into a baking dish. Pour sauce over. Mix bread crumbs with butter and spread over sauce.
Bake at 190 degrees until bubbly and golden.
Prepared, tried and tested: Melanie Kramar