Wednesday 22nd May 2019
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Serves
Preparation time: 20 minutes
Cooking Time: 1 hour, 10 minutes

Ingredients
900g loin of pork
100ml olive oil
200ml white wine
1/3 teaspoon smoked paprika
1/4 teaspoon dried thyme
Salt and pepper to taste
1 red cabbage
200ml red wine vinegar
100g granulated sugar
50ml balsamic vinegar
250g room temperature butter
1 teaspoon chopped fresh marjoram
Small pinch of saffron threads
1 tablespoon fresh lemon juice
Salt and black pepper to taste
2 fresh quinces
1 medium aubergine – small, diced
1 small onion chopped
2 stalks celery small diced
2 heads garlic chopped
100g butter
1 tablespoon tomato puree (concentrate)
100ml dry sherry
100ml cider vinegar
Salt to taste

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Roast Lincolnshire pork, braised red cabbage with marjoram and saffron butter with quince and aubergine relish

METHOD
Slice the red cabbage very thinly with a mandolin, place in an ovenproof pot with lid, add the vinegars and granulated sugar and bake at 180C hot oven for 45–50 minutes.

Soak the saffron in the lemon juice for 15 minutes. Place the butter, saffron, lemon juice and marjoram in a bowl and whip well, season and shape with a piping bag. Refrigerate for 2 hours.

Heat the olive oil in a ovenproof tray, add the pork loin seasoned with salt and dried thyme and bake at 180C for 20 minutes. Lower the temperature of the oven to 150C and wet with the wine, cook for 50 minutes and season with paprika. Set aside to rest before slicing.

Place the diced aubergine in a colander and salt well. Leave to rest for 2 hours, wash under cold water and drain. Peel, de-seed and dice the quinces, and place in cold water with a little lemon juice.

Melt the butter in a large based pan, add the onion and cook for 1 minute. Add the garlic and celery and cook for a further 2 minutes, add the quince and aubergine and cook for 3 minutes. Add the tomato puree and wet with the sherry and vinegar.

Cook on low heat for 10 minutes – add a little water if necessary. Season with salt and pepper.

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