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Categories:
sunflower oil rosemary parsley English mustard pork roast cumin carrot celery root onions water butter savoy cabbage nutmeg whipping cream vegetable stock potatoes
Viewed: 48 - Published at: 6 years agoIngredients
- sunflower oil to grease
- 1 tablespoon fresh rosemary chopped
- 4 tablespoons fresh parsley chopped
- 2 tablespoons English mustard
- 9 pounds pork roast
- 1 tablespoon cumin seed
- 1 carrot trimmed and diced
- 1/2 celery root peeled and diced
- 3 onions diced
- 2 cups water
- 3 tablespoons butter
- 3 pounds savoy cabbage
- 1 pinch grated nutmeg
- 1 cup whipping cream
- 3/4 cup vegetable stock
- boiled potatoes to serve
Method
- Preheat the oven to 350°F. Grease a roasting pan with oil. Mix the rosemary, parsley and mustard together and season. Score the rind of the pork using a sharp knife. Brush the mustard mixture over the pork and rub the cumin seeds and 1-2 tsp salt into the rind. Place the meat rind-side up in the pan and roast for 2 hours 20 minutes in total.
- After 1 hour in the oven, spread the carrots, celery root and onions around the pork. After 30 further minutes, pour 2 cups water into the pan. After a total of 2 hours cooking time, turn up the temperature to 425°F and cook for a further 10 to 20 mins, checking the temperature for doneness.
- Heat 2 tbsp butter in a saucepan, add the onion and cabbage and saute for 3-5 minutes. Season and mix in the nutmeg, cream and stock. Simmer for 10-15 minutes until tender. Slice the meat and serve on plates with the creamed cabbage and some boiled potatoes. Pour over the juices from the pan.
