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
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