brown sugar Archives

Braai recipes

Grilled pineapple with rum and raisin ice cream, crumble and butterscotch sauce

10 - 15 minutes

Bobotie with brown rice and lentils

20 minutes

Pork recipes

Nodini, avocado, fermented black bean and basil salad with toasted garlic shards

10 minutes

Bacon recipes

Rump and bacon burger with aged cheddar and barbecue sauce

10 minutes

Fish recipes

Pakoras with tomato and cinnamon chutney

30 minutes

Chocolate recipes

Orange-sugared almond, chocolate and ricotta cake

55 minutes

Fruity dessert

Plum custard puddings

25 minutes

Pork leg roast with rosemary roast potatoes and crimson quinces

Serves 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 2 hours

Ingredients

4 quinces, halved
230 g brown sugar
375 ml rose wine
1 5 cm piece of ginger
2 lemons, juiced
1/2 t nutmeg, grated
3 kg pork leg, scored
sea salt and freshly ground black pepper
8 carrots, halved
2 T butter
125 ml sunflower oil
6 large potatoes, peeled and cut into thirds
1 T flour
1 sprig rosemary
5 cloves garlic

Method

Preheat the oven to 200°C.

Place the quinces in a roasting pan with 200 g sugar, the wine, ginger and lemon juice.

Sprinkle over the nutmeg, cover with tinfoil and roast for 1 hour.

Pat dry the pork leg using kitchen paper and rub the fat generously with salt. Season all over. Place in a roasting tin and roast alongside the quinces for 45 minutes.

Reduce the temperature to 180°C and roast the pork and quinces for a further hour.

Place the carrots in a roasting pan, dot with the butter, sprinkle with the remaining sugar, season and roast for 30 minutes.

To make the roast potatoes, place the oil into a roasting pan and heat in the oven. Parboil the potatoes in a saucepan of salted water for 5 minutes. Drain and return to the warm pot. Cover and shake the pot a little until the outsides of the potatoes are fluffy.

Sprinkle over the flour and shake again until the potatoes are evenly coated. Place the potatoes, rosemary and garlic into the hot oil, turn to coat, then roast for 30 minutes until golden brown.

Remove the quince and pork from the oven and rest the pork for 15 minutes.

Serve slices of pork with half a quince, the roast potatoes and sweet carrots.

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Pork leg roast with rosemary roast potatoes and crimson quinces

Pork leg roast with rosemary roast potatoes and crimson quinces

Ingredients

Method