Ingredients
| BRAISED PORK ROLLS | |
| 3 tablespoons canola oil | |
| 2 medium-sized brown onions, sliced | |
| 1 x 400g can chopped tomatoes | |
| 1 tablespoon ground cumin, plus 1 teaspoon extra | |
| 800g-1kg pork shoulder | |
| 550ml chicken stock | |
| 4 sage leaves, finely sliced | |
| 1 handful Italian parsley, chopped | |
| 3 sheets pre-rolled puff pastry | |
| 1 egg, beaten | |
| butternut yoghurt sauce, to serve | |
| roasted, buttered chickpeas, to serve | |
| FOR THE BUTTERNUT YOGHURT SAUCE | |
| SERVES 6-8 / PREPARATION 5 MINUTES / | |
| COOKING 1½ HOURS | |
| ½ butternut, skin on and seeds removed | |
| 2 tablespoons water | |
| 4 tablespoons unsweetened Greek yoghurt | |
| ROASTED BUTTERED CHICKPEAS | |
| SERVES 6-8 / COOKING 25-30 MINUTES | |
| 40g butter | |
| 1 x 400g can chickpeas, drained | |
| 1 clove garlic, minced | |
| 2 teaspoons smoked paprika |
Instructions
| 1. | BRAISED PORK ROLLS |
| 2. | Heat 1 tablespoon of oil in a frying pan that is big enough to fit the pork shoulder. |
| 3. | Add the onions and cook until they soften. |
| 4. | Add the tomatoes and bring up to a simmer. |
| 5. | Transfer the onions and tomatoes to the slow cooker or a roasting dish (depending on which method you would like to use). This will create a nice saucy base for the pork. |
| 6. | Rub 1 tablespoon ground cumin into the pork shoulder. |
| 7. | Place the remaining 2 tablespoons of canola oil in the frying pan and heat for 30 seconds or so. |
| 8. | Carefully place the pork into the pan. Brown all sides and then transfer into the slow cooker or roasting tray, nestling the pork into the sauce. |
| 9. | Keep the pan on the stove and add the chicken stock, stirring to lift all the good meaty bits left behind. |
| 10. | Pour the stock into the cooker or tray. |
| 11. | If you are using the slow cooker, cover with the lid, set to low and leave the pork for 6 hours. |
| 12. | If you are using the oven, cover the roasting tray with foil and place in a preheated oven, fan bake at 150˚C. Cook the pork for 2-2½ hours. |
| 13. | Once the pork is soft and falling apart, remove from the sauce and set aside. |
| 14. | When the pork is a little cooler, place in a mixing bowl, take a pair of tongs and pull the pork apart. |
| 15. | Take the saucy base and pour into a pot, add in the sage, parsley and the remaining 1 teaspoon cumin and mix well. |
| 16. | Place the pot over a medium heat and reduce until nice and thick. |
| 17. | When the sauce has reached a thick and almost sticky consistency, pour it into a mixing bowl. |
| 18. | Season well with salt and pepper and mix until combined. |
| 19. | Increase the oven to 200ËšC. |
| 20. | Cut each pastry sheet in half lengthways and lay them out on the bench. |
| 21. | Place the pork down the middle of each pastry length, pressing it gently to ensure it holds its shape and sticks to the pastry slightly. |
| 22. | Take a pastry brush, dip it in the beaten egg and run it down one of the lengths of pastry. Roll the pastry over and secure the pastry seams. |
| 23. | Place the rolls, seam side down, onto a baking tray lined with baking paper. |
| 24. | Repeat until all the pastry has been rolled, taking care that all the rolls have some space between them on the baking tray. |
| 25. | Brush each with some more beaten egg. |
| 26. | Use a sharp knife to make 6 slashes along the rolls. This will help some air to escape and leave you with crispy pastry. |
| 27. | Bake the rolls for 15-20 minutes until beautiful and golden. |
| 28. | To serve, you can either cut the rolls or tear them into manageable pieces. They are great either hot or cold. |
| 29. | FOR THE BUTTERNUT YOGHURT SAUCE |
| 30. | Preheat the oven to 185ËšC. |
| 31. | Line a roasting tray with baking paper. |
| 32. | Cut the butternut into 6 pieces, place on the tray, then sprinkle with the water and a pinch of salt. |
| 33. | Cover with foil and bake in the oven until the butternut is soft. |
| 34. | Once the butternut is cooked, remove from the tray and peel off the skin. |
| 35. | Place into a food processor and start blending. |
| 36. | Add enough water to loosen the butternut. |
| 37. | Once smooth, take the butternut out and place in a bowl. |
| 38. | Add the yoghurt and season with salt to taste. Mix well. |
| 39. | Serve with the spiced pork rolls. |
| 40. | ROASTED BUTTERED CHICKPEAS |
| 41. | Preheat the oven to 200ËšC. |
| 42. | Put the butter in a roasting tray and place in the oven for 4-5 minutes, until the butter is starting to colour. |
| 43. | Mix together the chickpeas, the garlic and paprika, adding salt and pepper to taste. |
| 44. | Add the chickpeas to the tray, mix to coat and roast in the oven until starting to crisp, about 25-30 minutes. |
| 45. | Mix a couple of times during the cooking process. |
| 46. | Serve hot with the pork rolls and butternut yoghurt sauce. |
Recipes & food styling / Samantha Dinsdale / Photography Nicola Edmonds
Leave a Reply