This classic crown roast of pork is sure to wow family and friends at your next holiday gathering. We seasoned the pork overnight with salt, pepper and aromatic spices such as fennel, juniper, bay and allspice, for the most tender and juicy roasted meat. Glazed apples and onions serve as a sweet and tangy counterpoint.
Total:10 hr 40 min
(includes resting time)
Yield:16 to 18 servings
One 16- to 18-bone crown roast of pork (about 10 pounds) (see Cook’s Note)
Kosher salt and freshly ground black pepper
2 teaspoons fennel seeds
1 teaspoon whole allspice
1 teaspoon whole black peppercorns
1/2 teaspoon juniper berries
1 small bay leaf
1/4 cup olive oil
1/2 cup granulated sugar
1 tablespoon chopped fresh sage
1 teaspoon fresh thyme leaves, chopped
6 Granny Smith apples, peeled, cored and cut into 8 wedges each
2 large red onions, peeled and cut into 8 wedges each
1 stick (8 tablespoons) unsalted butter, melted
1 cup dry white wine
2 cups apple cider
1. Put the pork on a rimmed baking sheet and sprinkle all over with 1 tablespoon salt and several grinds of pepper; set aside.
2. Put the fennel, allspice, whole peppercorns and juniper berries in a small skillet over medium heat and cook until the fennel begins to turn slightly golden, about 5 minutes.
3. Transfer the toasted spices to a blender, add the bay leaf and blend until coarsely ground. Add the olive oil and 1 tablespoon salt and process until a coarse paste forms, about 1 minute. Spread the paste over the pork, making sure to get it into all the nooks and crannies; use a spatula to scrape up all the paste from the blender. Cover the pork with plastic wrap and refrigerate at least 8 hours and up to 24 hours.
4. When ready to cook the pork, preheat the oven to 450 degrees F.
5. Put the pork on a rack set in a large roasting pan and cook for 20 minutes. Lower the oven temperature to 350 degrees F and continue to cook until an instant-read thermometer registers 135 degrees F, about another 1 1/2 hours.
6. Meanwhile, combine the sugar, sage, thyme, apples, onions and 6 tablespoons of the butter in a large bowl until well coated. Heat a large skillet over high heat until very hot, about 3 minutes. Add half of the apple and onion mixture and cook, stirring occasionally, until the apples and onions are dark golden all over but the apples are still firm, 2 to 3 minutes. Transfer to a rimmed baking sheet and spread into a single layer to cool, using a heatproof spatula to scrape all the remaining sugar from the skillet over the apples and onions. Repeat with the remaining apple and onion mixture.
7. Return the skillet to high heat and add the wine. Cook until syrupy and reduced to about 2 tablespoons, about 4 minutes. Add the cider and cook until thickened and glossy, about 8 minutes; you should have about 1/3 cup of glaze. Swirl in the remaining 2 tablespoons butter and set aside.
8. Once the pork reaches 135 degrees F, increase the oven temperature to 450 degrees F and brush the pork all over with half the glaze. Return to the oven and cook for 5 minutes. Brush with the remaining glaze and continue to cook until the internal temperature registers 145 degrees F, about another 5 minutes. Transfer to a serving platter and let rest for 30 minutes. Serve with the apples and onions.
A crown roast is made up of 2 to 3 racks of bone-on pork loin that a butcher ties together end to end to create a large round roast. Make sure to order the roast from your local butcher a couple of days in advance so they have time to get the right size racks, clean the meat from the tips of the bones (called Frenching) and tie them together securely so it cooks evenly.
Available from August, this game bird is best served with a fresh, full-flavoured fruit sauce and a dash of whisky to boot
4 young grouse, legs removed and reserved
50g unsalted butter
4 thyme sprigs
1 large or 2 small shallots, finely chopped
4 slices pancetta
4 slices white country bread, buttered
buttered spinach, to serve (optional)
For the sauce
1 tbsp unsalted butter 1 tbsp sunflower oil 8 grouse legs (see above) 1 shallot, chopped 1 bay leaf 1 thyme sprig 2 tbsp whisky 600ml chicken stock 1 tbsp redcurrant jelly 50g blackcurrant, topped and tailed 50g cooked beetroot, coarsely grated 1 tbsp crème de cassis
1. First make the stock for the sauce: place a large saucepan over a medium-high heat. When it is hot, melt the butter with the sunflower oil. Add the grouse legs and brown in the pan for 4-5 mins, turning regularly. Add the shallot, bay leaf, thyme and whisky, and reduce the heat. Allow any liquid to evaporate, then add the chicken stock. Press the legs down in the stock so that they are all covered. Reduce the heat to a bare simmer and cook gently for 1 hr.
2. Discard the legs. Strain the stock into a clean pan and reduce, over a medium heat, until you have about 300ml. Allow this to cool, then cover and chill if not using immediately. Can be done a day ahead up to this stage. You can finish the sauce once the grouse are cooked.
3. Clean the grouse: remove any remaining feathers, and rinse the birds inside and out with cold water. Pat them dry with kitchen paper. Divide the butter between the cavities of the birds, and add to each a thyme sprig and some chopped shallot. Season the birds inside and out, and wrap a slice of pancetta over the top of each bird. The birds are now ready to cook, but can be chilled for several hours if necessary – allow them to come to room temperature before you cook them (this will take 1 hr or so).
4. Heat oven to 220C/200C fan/gas 7. Place the grouse in a roomy roasting tin and the buttered slices of bread on a baking tray – they will toast at the same time as the grouse cook. To cook the grouse to medium, put in the oven for 18-20 mins. Keep an eye on the toasts and remove them when they are golden brown. The grouse are cooked when the breasts feel firm to the touch. If you have a cooking thermometer, cook them so that the thickest part of the breast, just above the wing, registers 55C.
5. Remove the birds from the oven. Place each on a piece of the buttered toast to absorb any juices that drain from the birds. Cover loosely with a piece of foil and leave to rest for 10 mins while you finish the sauce.
6. Put the roasting tin on the heat and, when it is warm, add the grouse stock. Let it simmer, scraping the juices from the bottom so that they dissolve in the stock. Add the redcurrant jelly, blackcurrants, beetroot, and finally the cassis. Simmer the sauce for 3-4 mins, then remove from the heat and season to taste. Serve the grouse on heated plates with a little sauce drizzled around, and some buttered spinach, if you like.
Chicken Pastel is a creamy and tasty Filipino dish and is serve during special occasions like birthday parties and fiestas. The dish usually consists of diced chicken meat, mushrooms, peas, sausages and carrots in a rich, creamy sauce.
As influenced by Spain’s pastel de pollo, the chicken filling is encased in a flaky pie crust and baked until golden. It’s common practice by Filipinos to serve this pot pie sans the crust but paired with rice instead. Either way, it’s a satisfying meal and mouth-watering dish.
This is my version of Filipino Style Chicken Pastel Recipe! Enjoy!
1 whole medium size chicken, cut into serving pieces
½ cup potatoes, cubed
1 cup vienna sausage, sliced
1 pc. chorizo de bilbao, sliced
2 pcs. hard-boiled eggs, sliced
4 cups red pepper, cut into strips
1 tsp. soy sauce
½ cup green piece
1 tbsp. calamansi juice
3 tbsp. cooking oil
1 tbsp. garlic, minced
2 tbsp. onion, chops
1 pc. bay leaf
4 cups water chestnuts
1 cup water
1-1/2 tsp. salt
4 tsp. pepper
In a big bowl, marinate chicken in soy sauce, calamansi juice, salt and pepper.
In a pan over medium heat, heat oil then sauté the garlic and onions.
Add the chicken and cook until slightly brown.
Add the chorizo de bilbao, bay leaf and the marinade. Stir occasionally.
Add water, potatoes and carrots then simmer until chicken is tender.
Add water chestnut, vienna sausage, mushroom, green piece and red pepper.
Cook until vegetables are tender.
For the White Sauce:
Make white sauce with 2 tbsp butter into pyrex dish.
Place sliced eggs attractively on top of meat mixture.
Cover with crust and brush top with beaten egg yolk.
Make slits on top to let out steam.
Bake in preheated oven at 350 °F for 30 minutes or until crust is golden brown.
Morcon, a meat roll stuffed with sausage, veggies, and egg, is a popular Filipino dish usually served on special occasions and holidays like Christmas, New Year’s Eve, Birthdays and Fiestas. But if you wish to cook it everyday then you can have it as much as you like but just be careful with the calories.
Morcon isa tasty meat roll stuffed with the other ingredients such as carrots, cheese, hard-boiled eggs, pickles and etc. makes this an irresistible treat. Although the preparation of this dish may be time consuming, morcon are really very simple to make and the whole process is so easy. This is my version of Beef Morcon, I hope you like it.
2 pounds beef Flank or skirt steak works best
2 pcs. hotdogs or sausage, sliced into strips
12 slices bacon
1 pc. medium carrot, peeled and cut into strips
4 pcs. hard boiled eggs, peeled and cut lengthwise into halves
4 ounces cheddar cheese, sliced lengthwise into strips
4 pcs. gherkins sweet pickles, sliced lengthwise into strips
½ cup flour
1 pc. kalamansi (lemon)
½ cup soy sauce or more depending to your taste
¼ – ½ cup cooking oil
¼ tsp. pepper or pepper to taste
For the Sauce:
½ cup liver spread
1-2 cups reserved marinade (from the marinated beef)
1 pc. onion, peeled and chopped
1 cup tomato sauce
2 cups water or beef broth (optional)
2 cloves garlic, peeled, minced
1 pc. bay leaf
¼ tsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
Cut the beef round morcon-style “wide beef slices” Using kitchen tools.
Arrange each beef slice between two heavy duty plastic wrap and with a meat mallet, pound to about ½-inch thick or thinner.
Repeat with remaining beef slices.
Trim sides of meat to shape it as close to a rectangle.
Combine beef, soy sauce , lemon juice in a bowl and pepper to taste and marinate for about 30 minutes.
Fry bacon in a pan over medium heat, until cooked but still limp, not crispy. Remove from pan and drain on paper towels.
Drain beef from the marinade mixture, squeezing any excess liquid and reserving marinade.
Lay beef on a flat surface and arrange bacon in a single layer on top of the beef.
Arrange strips of hotdogs, carrots, cheese, pickles and halves of eggs lengthwise over bacon.
Gently gather end of beef upwards and roll neatly into a log, enclosing filling.
Using kitchen twine, tie beef roulades snugly at both ends and centre to fully secure and lightly dredge with flour.
Heat oil in a wide heavy-bottomed skillet over high heat. Then gently add beef roll and lightly brown on all sides and remove from pan and drain on paper towels.
Discard oil from skillet but leave at least 1 tbsp.
Add garlic and onions and cook until limp.
Add the reserved marinade mixture and bring to a boil.
Add tomato sauce and beef broth.
Add bay leaf, salt and pepper to taste. Bring to a boil.
Gently add beef rolls in a single layer. Lower heat, cover and cook for about 40-60 minutes or until beef is tender.
Remove beef rolls from pan and set aside for about 3 to 5 minutes.
Slice into 1-inch thick rounds and arrange slices on serving platter. Keep warm.
Add liver spread into sauce and stir until dissolved.
Continue to cook for about 6-10 minutes or until sauce is thickened.