Gill Meller’s Easter Slow Roast Pork Shoulder Recipe with Roast and Buttered Vegetables | meal

Slow roasted pork shoulder with fennel seed crackling

preparation 20 minutes
Cook 3 hours
serves 6

2.5-3 kg boned and rolled pork shoulder
4 tsp fennel seeds

S
old and black pepper
1 onion
peeled and cut into 8 wedges
1 head of garlichalved
2 large carrotssliced ​​and halved lengthwise
2 bay leaves
1 sprig of fresh rosemary
1 small bunch of fresh thyme
2
tablespoon plain flour
A good shot of cider

500ml Chicken, pork or vegetable broth
1
tbsp currant jellyor other fruit jelly
½ tablespoons apple cider vinegar

Preheat the oven to 240°C (220°C fan oven)/465°F/gas mark 9. When the skin of the pork is dry to the touch, score it with a very sharp knife (a Stanley knife works best here), making slits about 2cm long, pulling apart and incising all over the skin Go fat, but don’t cut all the way to the meat.

In a small skillet, toast the fennel seeds over medium-high heat until fragrant and bursting, then coarsely grind in a mortar and pestle.

Place the pork shoulder in an appropriately sized roasting pan and rub all over with salt and the crushed fennel seeds, making sure to get some of the fragrant seeds into the scored skin. Place the dish in the center of the hot oven and cook for 35 minutes. You should see the skin starting to pop and bubble, a good sign if like me you’re a fan of crispy crackling.

Remove the tray from the oven and lift the pork onto a plate. Arrange the onions, garlic, carrots, bay leaves and rosemary in the center of the dish, then place the pork shoulder on top of the vegetables. Rub the thyme bunch all over the pork skin so the leaves tear, tear and smash into the crispy cliffs, then sprinkle the remains of the bunch around the pork.

Turn the oven down to 170°C (150°C fan oven)/335°F/gas mark 3½ and pour half a glass of water into the roasting pan. Cover the pork loosely with aluminum foil and roast for another 2 to 2 and a half hours or until the meat is tender. Remove the can and set the pork in a warm place to rest while you turn to a simple gravy.

Set the skillet to medium-low heat. Skim off excess fat, then stir in the flour, rub into the softened vegetables and scrape out the sticky, caramelized bits in the pan. Stir in the apple cider, then the broth, and bring to a simmer. Cook for three to four minutes until the sauce begins to thicken, then stir in the fruit jelly and vinegar and season well.

Pass through a sieve into a clean pan, squeezing all the deliciousness out of the vegetables. Keep the gravy warm over low heat while you thickly slice the pork and serve to the table.

Fried potatoes with anchovies, capers, garlic and parsley

Gill Meller's fried potatoes with anchovies, capers, garlic and parsley.
Gill Meller’s fried potatoes with anchovies, capers, garlic and parsley.

preparation 15 minutes
Cook 1 hour 10 minutes
serves 6

About 2kg large white potatoes
Sold and black pepper
4
A teaspoon of olive oil
95g
Anchovy fillets in oildrained
2-3 TBSP baby capers in vinegardrained
4 large cloves of garlicpeeled and cut into thin slices
1 large pinch of chili flakes (Optional)
1 medium bunch of flat-leaf parsleyLeaves picked and chopped

Preheat the oven to 200°C (180°C fan oven)/390°F/Gas 6. Peel the potatoes and cut them into medium-sized, bite-sized pieces. Put them in a large saucepan, cover with cold water, salt and bring to the boil. Turn the heat down, simmer gently for 8 to 10 minutes, until the edges of the potatoes are tender and beginning to crumble, then drain and let simmer for 5 minutes.

Meanwhile, pour the oil into a large roasting pan and place in the oven to heat.

Place the potatoes in the pan and spread them evenly while tossing them in the hot oil. Season well, then roast for 45-50 minutes, turning once or twice. Shred over the anchovies, sprinkle over the sliced ​​garlic, capers and chilled flakes (if using) and toss together. Place the potatoes in the oven for 15-20 minutes, then sprinkle with the chopped parsley and serve with a sprinkling of salt flakes.

Cabbage with peas, cumin and butter

Gil Meller's cabbage and peas with cumin and butter.
Gil Meller’s cabbage and peas with cumin and butter.

preparation 5 minutes
Cook 5 minutes
serves 6

2 medium-sized heads of cabbagelike hispi
300g frozen peas
1
tablespoons cumin
75g
butter
1 tablespoon olive oil
1 clove of garlic
peeled and crushed
Sold and black pepper

Halve the cabbage from top to bottom. Cut off the stems and remove any damaged outer leaves. Cut the cabbage halves into strips 3-4 cm wide, then rinse in cold water.

Bring a large pot of salted water to a boil. Add the cabbage, bring to a simmer and cook for two minutes or until just tender. Stir in the peas, continue cooking for about a minute, then drain in a colander and allow to steam. Return the pan to the heat, add the butter and olive oil and when they are bubbling, add the grated garlic and cumin and simmer for a moment or two. Return the cabbage and peas to the pan, stir well, season generously and serve.

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