Slow Cooked Porchetta Roast and Redcurrant Gravy
with Truffle Roast Potatoes and Creamed Nutty Brussels Sprouts
- Milk
- Hazelnuts
- Nuts
- Pecan Nuts
- Pistachio nuts
- Walnuts
- Almonds
- Brazil nuts
- Cashew nuts
- Macadamia Nuts
- Nuts
- May contain traces of allergens
Our Slow Cooked Porchetta Roast and Redcurrant Gravy is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
400 grams
Slow Cooked Wild Garlic British Porchetta
450 grams
Potatoes
1 unit(s)
Parsnip
2 unit(s)
Carrot
30 grams
Mature Cheddar Cheese
(Contains: Milk)
25 grams
Hazelnuts
(Contains: Hazelnuts, Nuts May be present: Pecan Nuts, Pistachio nuts, Walnuts, Almonds, Brazil nuts, Cashew nuts, Macadamia Nuts, Nuts)
1 unit(s)
Leek
200 grams
Brussels Sprouts
60 grams
British Smoked Bacon Lardons
30 grams
Dried Cranberries
75 grams
Creme Fraiche
(Contains: Milk)
20 grams
Pecorino Vegetariano
(Contains: Milk)
40 grams
Signature Sauce
50 grams
Redcurrant Jelly
1 sachet(s)
Truffle Zest
Not included in your delivery
50 milliliter(s)
Water for the Greens
125 milliliter(s)
Water for the Gravy
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 240°C/220°C fan/gas mark 9.
Remove the porchetta from the packaging. Pat the rind completely dry with kitchen paper.
Place in an ovenproof dish (or baking tray). Sprinkle over ¼ tsp salt and drizzle with oil. Rub to coat the rind.
When the oven is hot, roast on the top shelf until piping hot and golden, 30-40 mins. Turn halfway through. IMPORTANT: Ensure the pork is piping hot throughout.
Once cooked, remove to a plate and cover with another plate or foil to rest.
Meanwhile, chop the potatoes into 2cm chunks (no need to peel).
Trim the parsnip and carrots (no need to peel). Cut into roughly 1cm wide, 5cm long batons.
Pop the potato chunks onto one side of a large baking tray. Pop the parsnip and carrots alongside. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
Roast on the middle shelf of your oven until golden, 30-40 mins. Turn halfway through.
Meanwhile, grate the Cheddar cheese. Roughly crush the hazelnuts in the unopened sachet using a rolling pin.
Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Trim the Brussels sprouts and halve through the root.
Next, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the bacon lardons, leek and Brussels sprouts. Stir-fry until browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Once browned, add the dried cranberries and a splash of the water for the greens (see pantry for amount) to the pan and immediately cover with a lid or some foil. Allow to cook until the sprouts are tender, 4-5 mins.
Once the sprouts are cooked, stir in the creme fraiche, remaining water for the greens, Cheddar and pecorino cheese until combined and melted, 2-3 mins. Season with pepper.
Meanwhile, pop a small saucepan on medium heat. Add the signature pan sauce, redcurrant jelly and water for the gravy (see pantry for amount).
Bring to the boil, stirring out any lumps, then lower the heat and simmer until thickened, 3-4 mins.
When everything’s ready, sprinkle the truffle zest over the potatoes and toss to coat.
Carefully remove the strings from the porchetta and halve widthways.
Share the porchetta, potatoes, roasted roots and creamed greens between serving plates. Sprinkle the hazelnuts over the creamy veg.
Spoon the redcurrant gravy over the porchetta to finish.
