Add sliced pork neck with its sauce to the couscous.
Enjoy with the pumpkin fritters.
Eskort Pork Neck Roast with Pumpkin Fritters and Couscous
Pork Neck
Ingredients
- 1 fresh Eskort Pork Neck Roast
- 45 ml olive oil
- 15 ml salt and pepper
- 125 ml anchovies
- 60 ml sage
- 1 bunch fresh thyme
- 250 ml white wine
- 375 ml pear cider
Method
- Preheat the oven to 180°C.
- Drizzle and rub the pork neck with olive oil and season with salt and pepper.
- Heat a heavy based pot over high heat and fry the pork neck on each side until golden and seared.
- In an ovenproof dish/cast iron pot, add the pork neck, anchovies, thyme, sage, white wine and pear cider and bake for 40 – 45 minutes.
Date and Cumin Pumpkin Fritter
Ingredients
- 250 ml pumpkin, cooked and mashed
- 500 ml self-raising flour
- 125 ml castor sugar
- 3 eggs
- 250 ml buttermilk
- 125 ml dates, chopped
- 15 ml ground cumin
- 500 ml castor sugar for coating
- pinch of salt
- 15 ml cinnamon
- oil for deep frying
Method
- In a mixing bowl, mix together cooked, mashed pumpkin, flour, castor sugar, eggs, buttermilk, dates, cumin and salt until well combined.
- Heat the oil in a medium sized pot over moderate heat and scoop tablespoon sized portions of batter into the hot oil and fry until cooked and golden brown in colour.
- Combine the cinnamon and castor sugar in a flat tray and dip the cooked fritters in the cinnamon sugar.
Couscous
Ingredients
- 720 g couscous
- 60 ml olive oil
- 30 ml vegetable stock powder
- 75 g goji berries
- 60 ml fresh thyme
- 1 Lt boiling water
- 3 fresh beetroots, thinly sliced (for garnish)
- zest and juice of one lemon
- salt and pepper to taste
Method
- In a large mixing bowl, add couscous, olive oil, vegetable stock powder, goji berries, chopped thyme, salt and pepper and mix through.
- Add boiling water and cover the couscous with cling-wrap and set aside for 5 – 10 minutes.
- Unwrap the couscous and mix through with a fork to loosen it up.
- Drizzle the beetroots with lemon juice and serve on the couscous.
Serve
View more
Smoked Gammon with Cranberry, Orange & Clove Glaze
The best way to keep warm this winter is with a hearty soul-warming & #JustDelicious soup!
BBQ Pastrami Roast, served with apple and cider gravy, roasted butter salad and sauteed greens.
Porchetta Wrapped in Bacon, served with salsa verde, glazed carrots and bulgur wheat salad.
Bacon And Tomato Sheet Pan Gnocchi
Bacon And Cheese Croissant Bake
Airfryer Sausage, Corn And Cheese Frittata
