Festival PorkThis dish serves 6 people. You will need:- 6 thick cut leg steaks - 7oz (200g) Blythburgh Free Range streaky bacon - 8oz (225g) shallots - 2tbsp (30ml) virgin olive oil - 2oz (50g) butter - 2 cloves garlic - ½pt (300ml) Madeira - 1pt (600ml) vegetable stock - Pinch dried Rosemary - 2 bay leaves - 6 juniper berries - 1 orange - 6 level tbsp (90ml) red currant jelly - 8oz (225g) fresh cranberries - 8oz (225g) fresh or vacuum packed cooked chestnuts - Fresh Rosemary to garnish - Salt and pepper 1. Peel shallots and roughly chop the bacon. Season the chops 2. Heat the oil and butter in a large flameproof casserole, capable of holding all the ingredients and brown the shallots and bacon. Remove and set aside. 3. Add the pork, half at a time and brown quickly on both sides to seal in the juices. Remove from casserole. 4. Stir in the crushed garlic, half the Madeira, the stock, rosemary, bay leaves, juniper berries and the pared rind from the orange. Gently bring to the boil and add the pork. Cover, place in the oven and cook for 1 hour at 170 º C, 325º F, Gas Mark 3. 5. Add the shallots, bacon and red currant jelly. Re-cover and return to the oven for 45 minutes or until the pork is tender. 6. Meanwhile marinate the cranberries and chestnuts in the remaining Madeira and the juice from the orange for 30 minutes. 7. Remove the pork, vegetables and bacon from the liquid, cover and keep warm. Boil sauce for about 5 minutes to reduce to syrup. Add cranberry and chestnut mixture and simmer for a further five minutes. Adjust seasoning and spoon over the pork. 8. Serving Suggestion: serve garnished with fresh rosemary |
