Roast Pork a la Boulangere
October 12, 2005 at 10:41 AM
by Ashleigh
I made this last night from a recipe in a book that belonged to my mom - Robert Carrier's Cooking for You. I changed it a little, but its still close to the original. Unfortunately the picture in the book was a little offputting so I had never made it before, but the finished product was absolutely superb and I had fun using my Magimix for the preparation. I changed the recipe details to include directions for the food processor.
You will need:
1 kg potatoes, peeled
2 medium red onions, peeled
3 tablespoons parsley
1/2 teaspoon dried thyme
salt and freshly ground back pepper
1/4 pint chicken stock
1/4 single cream (I used creme fraiche instead and used the remnants of a pot I had here, about 110 grams or so)
2 tablespoons french mustard (I used Dijon)
4 tablespoons butter
1 1/4 to 1 1/2 kg lean pork roast (I used a rollade, as that's what is most commonly available here but the recipe specifies loin of pork, chined.)
- Preheat oven to moderately hot, 400F, 200C.
- Put the chopping blade into the large bowl on the processor and process the parsely and onions until finely chopped using the pulse button.
- Place the slicing blade into the processor and slice the potatoes into the large bowl.
- Remove the contents from the processor into a bowl and mix the potato parsley and onion mixture with the thyme, salt and black pepper.
- In another bowl blend the chicken stock with the cream and mustard, pour over the potatoes and mix well.
- Butter the bottom of an ovenproof dish (or use baking spray) and cover with the potato slices spreading them evenly. Pour over any remaining liquid.
- Lay the joint on top, fat side up, dot pork and potatoes with remaining butter and roast for about 2 hours or until pork is thoroughly cooked and potatoes are tender and crisp on the top. I moved the joint about three quarters of the way through to allow the potatoes under it to crisp up.
- Divide into slices or chops if using a loin of pork and serve very hot with the potatoes straight from the baking dish.
Comments
Careful not to get a pork rollade with that weird specerijen mix in it! Get one that is 'zonder' or otherwise you will have to unroll the rollade and scrape it all out. Ick! Unless you like the overwhelming taste of nootmuskaat that is ;)
I am making this recipe tonight- sounds great- I get so bored with the food in Holland! A subtle hint of mustard lends itself nicely to pork.
January 24, 2006 5:29 PM