This is a special meal and does take a bit of work, but it’s a real winner…
A delicious and impressive meal for a special occasion...
- Pork belly -
- Pork tenderloin (fillet) -
- Carrot - 1
- Celery - 1 stalk
- Onion - 1 small
- Chicken stock - 1 cup
- Garlic - 1 clove
- Butternut squash - 1 small
- Butter - 2 tbsp
- Beetroot - 1 per person
- Mixed mushrooms - 1 handful per person
- Spinach - 2 handfuls per person
- Thyme -
- Oil of your choice -
- Juice of 1 lemon -
- Nutmeg -
- Dijon mustard - 1 tsp
- Coconut cream - 1 tsp
- White wine - 1/4 cup
For the pork belly:
• Pre-heat the oven to 220 degrees celsius.
• Score the skin and rub with a little olive oil and a clove of garlic.
• Chop the carrot, celery and onion, place it in a glass roasting tray and cover with water (and a splash of white wine if you fancy it!)
• Place the pork belly on top of the veg and put it in the oven.
• Roast at 220 degrees for half an hour, so that the skin bubbles and starts to crisp, then turn the oven down to 180 and cook for another hour.
For the beetroot:
• Take two raw beetroot and trim the stems to about an inch, leaving the skin on.
• Rinse the beetroot and pat dry, being careful not to damage the skins.
• Place in a roasting tin, pour on a little oil, salt and pepper and a pinch of thyme and cover the beetroot.
• Roast for 40-45 minutes.
For the butternut squash fondant:
• Cut your squash into circles about 1.5 inches thick and remove all the skin.
• Take a pan that can be transferred to the oven and melt 2tsbp of butter over a medium-high heat.
• Add your squash circles, frying until browned on both sides.
• Pour your cup of chicken stock into the pan, season with salt and pepper and transfer to the oven.
• Cook in the oven for about 25 minutes at 180 degrees celsius.
For the pork tenderloin:
• Take a piece around 5 inches long and season with salt and pepper.
• Heat a little oil in a frying pan and place the tenderloin in the pan, frying until lightly browned on all sides (about 10 minutes total).
• Rest the meat in foil for 5 minutes before serving, then carve into medallions 2 inches thick.
For the mushrooms
• Melt a little butter in a pan, add the mushrooms and fry until lightly browned.
• Add the mustard, stir well, then add a couple of splashes of white wine and mix.
• Take off the heat and add your tsp of coconut cream.
For the spinach
• Melt a tablespoon of butter in a lidded pan, over a medium heat.
• Add your spinach and lemon juice and place the lid on the pan.
• Steam for three minutes, or until the spinach has just wilted.
• Grate a pinch of nutmeg onto the spinach before serving.
Serve everything together for a delicious dinner!