May 3, 2020 / Lyn Jones / 0 Comments
http://wholesome-cook.com/2011/03/06/mouthwatering-oven-braised-pork-scotch-fillets-with-winter-vegetables/
Mouthwatering! Leftovers are great for a quasi-pulled pork sandwich the next day!
- 4 pork scotch fillet steaks
- 1 carrot
- 8 Brussels sprouts
- 3 medium potatoes
- 2 cups vegetable stock
- 2 Spanish onions
- 3 sprigs of sage
- 4 sprigs of thyme
- 4 cloves
- 2 bay leaves
- 2 star anise pods
- Salt and pepper
- Olive oil
Preheat oven to 180C (350F, gas mark 4).
Peel and slice carrots, halve Brussels sprouts and potatoes, quarter onions. Boil potatoes for 20 minutes, drain and set aside to cool.
Place stock, a couple of onion wedges sliced finely, one sage sprig, two thyme sprigs, bay levaes, cloves and star anise into a saucepan. Bring to a boil and simmer on low for 15 minutes to develop the flavours.
In the meantime, season pork steaks with salt and pepper. Heat a little oil in a large pan until hot and brown the steaks on both sides.
Arrange the rest of the onion and herbs in the roasting tray. Transfer steaks into the tray drain stock over the meat. Place some of the onion slices from the stock over the steaks. Cover with aluminum foil and braise for 30 minutes. Reduce temperature to 160C (325F, gas mark 3) and braise for a further 1.5 hours. In the last 30 minutes add vegetables.
Serve with mash, roasted potatoes or rice to mop up the delicious sauce.
October 17, 2017 / Lyn Jones / 0 Comments
You can prep the veggies while the garlic is roasting. Also, this is a great opportunity to make your own stock with the trimmings (parsley stems, parsley root ends, onion skins, top fifth of the garlic, and whatever else you’ve accumulated this week), which can also be simmering while you’re roasting the garlic and then it should be ready to strain by the time you need it.
1 head garlic
olive oil
4 tablespoons butter, divided
2 tablespoons flour (brown rice flour nuttiness works very nicely with the parsley)
1 cup minced onion
10 parsley roots, scrubbed and diced, greens finely chopped
Vegetable stock to cover (about 4 cups, depending on how big your parsley roots are)
First, roast the garlic: cut off the top fifth to expose the cloves, drizzle with olive oil, wrap in aluminum foil and roast at 375 for about 45 minutes (during which time you can get everything else ready and make stock).
Melt 2 tablespoons of the butter over medium heat. Whisk in the flour and stir for a minute until it starts to smell nutty. Add one more tablespoon of butter and the onions and saute for 5 minutes, then add the final tablespoon of butter and the parsley root and stir for 5 more minutes. Pour in stock just to cover, bring to a boil, and simmer for 15-20 minutes, until parsley root is tender.
When garlic is soft, remove from oven and let cool slightly. Squeeze the garlic cloves into your blender and add the soup and the chopped parsley leaves. Puree until smooth.
NOTE: Thanks for this delicious recipe! I love Parsley Root, it is one of the most under-appreciated vegetables. This recipe goes beautifully with a roast-squash entree, and its sweet, grassy taste cries out for a strong-flavoured, sturdy side dish like broccoli rabe or red cabbage. Yum!