Woolworths_Taste_August_2017.pdf

(39632 KB) Pobierz
August 2017 R36.90 incl. VAT
Other countries R32.37 excl. VAT
taste.co.za @WWTaste
Abigail’s famous
mac ’n’ cheese
(page 68)
A D V E R T I S I N G
P R O M O T I O N
A CRACKING IDEA
Nothing creates a sense of occasion quite like a showstopping pork roast.
Golden, bubbly crackling encasing meltingly soft, juicy meat. And the gravy,
oh the gravy, made from all those delicious pan juices and packed with moreish
flavour. With South African pork roast cuts, you're guaranteed the best quality,
most flavourful meat, every time, whether it's a deboned leg, shoulder, belly
or porchetta that makes your pork-loving heart beat a little faster.
Winter
showstopper
pork roast
THE STUFFING!
PHOTOGRAPH
JAN RAS
PRODUCTION
HANNAH LEWRY
FOOD ASSISTANT
CAMILLA REINHOLD
Score the fat of a deboned
leg of pork, butterfly using
a sharp knife, then fill with
a stuffing of sautéed leeks,
garlic, sultanas, chopped
dried apricots and chopped
green olives. Roll up and
secure with string.
THE CRACKLING!
Make sure the fat of
the roast is scored and
dry before sprinkling
generously with salt. Grill at
220°C for 20 minutes until
brown, then top the fat with
knobs of butter, turn off the
grill and continue cooking
the roast at 190°C for
2 hours, basting often
with the juices.
THE GRAVY!
Caramelise 4 sliced onions
in butter and olive oil with
3 sprigs sage. Deglaze the
pan with a splash of white
wine. Add 1�½ cups stock
and the roast’s pan juices,
then simmer to reduce
before adding a splash
of cream and a grating
of Parmesan.

Plik z chomika:

Inne pliki z tego folderu:

Inne foldery tego chomika:

Zgłoś jeśli naruszono regulamin