If you're looking for something to serve that is impressive and tasty too, especially if you have guests coming for a sit down meal, look no further . . .
CROWN ROAST OF PORK!
This never fails to impress and you can dress it up and fill the centre with a variety of options. The following provides for Saffron Rice Pilaf and serves 12 people
AND YOU DON'T HAVE TO SPEND THE NIGHT IN THE KITCHEN -
PREPARE EARLIER AND STICK IN THE OVEN FOR APPROX. 3 HOURS!
1 crown roast of pork (about 6-1/2 lb/3 kg) For easy serving, be sure to ask the butcher for a roast with 12 ribs.
3/4 cup (175 mL)chicken stock
2 tbsp(25 mL) dried rosemary
2 2tbsp (25 mL) extra virgin olive oil
1 1tbsp (15 mL) dried sage
2 tsp(10 mL) fennel seeds
1-1/2 tsp(7 mL)salt
1 tsp(5 mL)pepper
4 cloves garlic
Saffron Rice Pilaf
2/3 cup(150 mL) pine nuts
2 tbsp(25 mL) butter
1 onion, chopped
2 cups(500 mL) choppedfennel or celery
1 each sweet red and green pepper, chopped
2 cups(500 mL) long grain rice
1-1/2 tsp(7 mL) salt
1/4 (1 mL) pepper
1/4 tsp(1 mL) saffron threads, crumbled
3 cups(750 mL) chicken stock
1/2 (125 mL) golden raisins
1/2 (125 mL) white wine
2 tbsp(25 mL) al purpose flour
1/2 cup(125 mL)chicken stock
1- With mortar and pestle or in mini-chopper, grind rosemary, oil, sage, fennel seeds, salt, pepper and garlic into paste. Rub over pork, excluding bones. Place, bone ends up, on rack in roasting pan. Wrap bone ends in foil to prevent them from burning. Pour stock into pan.
2- Roast in 325°F (160°C) oven for 2-1/2 to 3 hours or until thermometer registers 160°F (70°C), adding up to 1/3 cup (75 mL) water if necessary to maintain juices. Transfer to platter. Remove foil. Tent roast with foil; let stand for 10 minutes.
3- Saffron Rice Pilaf: Meanwhile, in large skillet, toast pine nuts over medium heat, shaking pan often, until golden and fragrant, about 5 minutes. Remove from pan and set aside.
4- Add butter to pan; cook onion, fennel and sweet peppers for 5 minutes. Stir in rice, salt, pepper and saffron. Pour in stock; bring to boil. Add raisins; reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 25 minutes.
5- Sauce: Skim fat from juices in roasting pan; place over medium-high heat. Pour in wine, stirring to scrape up any brown bits. Whisk flour into stock; whisk into pan and cook, whisking, until thickened, 2 minutes. Strain into gravy boat.
6- Spoon some of the pilaf into centre of roast; transfer remainder to serving bowl. Sprinkle pine nuts over rice. To serve, slice between bones; top each serving with 1 tbsp (15 mL) of the sauce. Serve with pilaf.
You can dress it up with fancy pants if you like as seen below:
Place it on a bed of exotic greens on which you place steamed baby potatoes and baby carrots. Whatever veggies you like that are posh enough to be served with this magnificent piece of meat!
This is what I'll be serving New Year's Day for the family but for New Year's Eve - just my dear husband and I with all of our favourite nibblies. [evil grin]
HAPPY NEW YEAR TO YOU ALL - ENJOY!
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