Butcher Dan's Recipe Vault
For an Easter lunch with a difference, try this spiced roast pork recipe with tangy orange and rhubarb sauce.
- 1.8kg - 2kg Pork Loin Joint (boneless - ask our Butchers)
- 2 tsp fennel seeds
- 2 tsp coriander seeds
- 2 garlic cloves
- ¼ tsp ground cloves
- 1 tsp dried oregano
- 1 tbsp olive oil
- 2 oranges, 1 quartered, 1 juiced
- 1 onion, quartered
- 300g rhubarb, chopped into 2c
- m lengths
- 1½ tbsp sugar
- Preheat the oven to gas 7, 220°C, fan 200°C. Remove the pork from the fridge 30 mins before cooking. Pat dry with kitchen paper and score the skin with a sharp knife at 5mm intervals.
- Using a pestle and mortar, or the end of a rolling pin and a bowl, crush the fennel and coriander seeds. Add the garlic, crush again, then add the cloves and oregano. Spread the rub over the pork; wipe off any excess from the skin. Massage in the oil and sprinkle with salt.
- Put the orange and onion quarters in a large, flameproof roasting tin and set the spiced pork on top. Roast for 30 mins, then lower the heat to gas 4, 180°C, fan 160°C and roast for another 1 hr 45 mins or until the pork is cooked through and the skin is crispy. If the skin is not crispy enough, increase the heat to gas 7, 220°C, fan 200°C and roast for a further 15 mins.
- Transfer the pork and the onion and orange quarters to a serving plate and set aside to rest for 30 mins.
- Put the rhubarb pieces, orange juice, sugar and 3 tbsp water in a saucepan. Bring to the boil and simmer for 10 mins or until the rhubarb is soft. Set aside.
- Place the roasting tin directly on the hob over a high heat. Scoop out most of the fat, add 200ml water and bring to the boil. Scrape off the dark roasting juices from the bottom of the pan with a wooden spoon and simmer for a few mins until you have a rich gravy. Serve the pork with the onion and orange pieces, the rhubarb sauce and the gravy.
Turkey is not just for Christmas! Enjoy this succulent alternative to Beef or Lamb with bursting with spring flavour!
- Medium boneless turkey crown
- zest and juice of 1 orange
15 g fresh thyme, leaves picked and washed
1 large clove garlic, crushed
2 tbsp olive oil
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the orange zest, thyme leaves, garlic and olive oil in a pestle and mortar and crush together to make a marinade – or use a bowl and the end of a rolling pin.
- Rub the marinade all over the turkey and put the crown in a roasting tin. Season with black pepper and cover loosely with foil.
- Cook in the oven for 20 minutes per kg, plus 70 mins, removing the foil after 1 hour and drizzling over the orange juice. To test if the turkey is cooked, pierce the thickest part with a skewer. The juices should run clear. If not, continue to cook.
- When done, remove the turkey from the oven, cover with foil and rest for 15-20 minutes before carving
Don't limit yourself to only drinking rosé, you can cook with it too! To make the flesh more flavourful and luscious, add a glass to your usual roast chicken recipe.
- A whole British Roasting Chicken
- 10 thyme sprigs
- 3 garlic cloves, crushed
- 2 tbsp white balsamic vinegar
- 100ml Rose Wine (try Waverider Sauvignon Blanc Rose)
- 1 tbsp olive oil
- 1 orange, sliced
- 1 lemon, sliced
- 1 onion, cut into wedges
- 500g Chantenay Carrots
- 480g frozen Petits Pois
- Preheat the oven to 220C, 200C fan, gas mark 6. Strip half the thyme leaves from the stalks, add the leaves to a small bowl along with the garlic, balsamic, rose wine, olive oil and seasoning. Whisk with a fork to combine.
- Place the chicken in a high-sided roasting dish. Push half the orange and lemon slices into the chicken cavity, along with the remaining whole thyme sprigs. Place the remaining orange and lemon slices and onion wedges around the chicken in the roasting dish.
- Pour the marinade over the whole chicken. Turn the chicken on its side, sitting on one leg propped up with the fruit if necessary. This helps cook the bird more evenly and ensures juicy chicken breasts. Roast for 20 minutes. Carefully turn the chicken over onto its other side, sitting on the other leg. Baste with the juices, and return to the oven for another 20 minutes. Finally, turn the chicken on its back, breast side down, baste once more and roast for a final 20 minutes. Remove from the oven, baste in the juices and let rest for 20 minutes under a foil tent.
- While the chicken is resting, bring a saucepan of water to the boil, then cook the carrots for 8-10 minutes or until just tender. Add the peas for the final 2 minutes.
5Serve the rosé roast chicken on a platter with the roasted orange, lemon, and onion, with the vegetables on the side.
Roasting a lamb shoulder is as simple as roasting a chicken, if not simpler. All you need to do is rub your roast with a mixture of fresh herbs, garlic, and olive oil before placing it in the oven for around an hour. If you roast the meat on top of a bed of potatoes, you'll get all that flavour from the Lamb captured into the spuds!
1.2kg Half Lamb Shoulder on the bone from our Easter Collection
4 cloves garlic, minced
1 tbsp. freshly chopped rosemary
2 tsp. fresh thyme leaves
3 tbsp. extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
2 lb. Baby potatoes, halved if large
- Preheat oven to 170c / Gas Mark 3/4 and place oven rack in lower third of oven. In a small bowl, mix together garlic, rosemary, thyme, and 1 tablespoon oil and season generously with salt and pepper. Rub all over lamb.
- In a large baking dish, toss potatoes with remaining oil and season with more salt and pepper.
- Place lamb on in tray roast for 3 hours until tender.
- 1 hour before the Lamb is ready, take the Lamb out and pop the potatoes underneath in the tray. Sit the Lamb back on top and continue to roast.
- Let rest 15 minutes, then slice roast and serve.
image by: ETHAN CALABRESE