Eskort Pork Neck Roast with Pumpkin Fritters and Couscous

Prep Time

30min

Cook Time

45min

Total Time

75min

Serves

6

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

Add sliced pork neck with its sauce to the couscous.
Enjoy with the pumpkin fritters.