1 crown roast of pork (12 cutlets)
salt and pepper
1 tablespoon plain flour
1 cup chicken stock
salt and pepper
1 tablespoon plain flour
1 cup chicken stock
for the Sage and onion stuffing
1 cup chopped oni6n
2 tablespoons butter
2 cups soft breadcrumbs
2 tablespoons chopped fresh sage
1 egg, beaten
salt and pepper
2 tablespoons butter
2 cups soft breadcrumbs
2 tablespoons chopped fresh sage
1 egg, beaten
salt and pepper
method
1. Have butcher prepare crown roast.
2. Rub surfaces with salt and pepper.
3. Fill centre with stuffing, if used (see below) or place ajar or crumpled foil in centre to keep crown shape.
4. Cover bare rib bones with aluminium foil to prevent burning.
5. Place on a rack in a roasting dish and roast in a moderately slow oven 160-170°C (325-350°F) for 1 1/2 hours.
6. Remove pork, place on a carving platter and keep warm.
7. Drain off all but 1 tablespoon fat from dish, stir in flour over medium heat until brqwned.
8. Add stock and stir until gravy thickens and boils. Season to taste and strain into gravy boat.
9. Remove foil and place a cutlet frill on each bone.
10. Carve by cutting between each cutlet.
11. Serve with gravy, apple sauce, roast potatoes and pumpkin and a green vegetable.
2. Bind with egg and season to taste.
2. Rub surfaces with salt and pepper.
3. Fill centre with stuffing, if used (see below) or place ajar or crumpled foil in centre to keep crown shape.
4. Cover bare rib bones with aluminium foil to prevent burning.
5. Place on a rack in a roasting dish and roast in a moderately slow oven 160-170°C (325-350°F) for 1 1/2 hours.
6. Remove pork, place on a carving platter and keep warm.
7. Drain off all but 1 tablespoon fat from dish, stir in flour over medium heat until brqwned.
8. Add stock and stir until gravy thickens and boils. Season to taste and strain into gravy boat.
9. Remove foil and place a cutlet frill on each bone.
10. Carve by cutting between each cutlet.
11. Serve with gravy, apple sauce, roast potatoes and pumpkin and a green vegetable.
for the Sage and onion stuffing
1. Saute onion in butter until soft, add to breadcrumbs with sage.2. Bind with egg and season to taste.
serving amount
serves: 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
