Ricardo is one of my favorite chef. I have all of his food magazines. I’ve never been disappointed with his recipes. Last week I tried hiw pork roast with yellow potatoes. This was so yummy.
Pork Roast with Yellow Potatoes
Preparation time: 20 min
Cooking time: 4 h
- 1 shoulder pork roast, about 2 kg (4 lbs), with the bone and rind
- 2 cloves garlic, thinly sliced
- 60 ml (1/4 cup) butter
- 2 onions, thinly sliced
- 15 ml (1 tablespoon) dry mustard
- 250 ml (1 cup) chicken broth or water
- 8 Yukon Gold potatoes, peeled and halved or quartered
- Salt and pepper
1. With the rack in the middle position, preheat the oven to 170 °C (325 °F).
2. With the tip of a knife, make incisions in the roast and insert the garlic slices.
3. In a large pan, preferably enameled cast iron, brown the roast in the butter. Season with salt and pepper. Set aside on a plate.
4. In the same pan, brown the onions with the mustard. Season with salt and pepper. Add the broth and return the roast to the pan. Cover and bake for about 3 hours and 30 minutes or until the meat falls easily off the bone. Keep the roast warm on a plate, covered with aluminum foil.
5. In the same pan, bring the broth and potatoes to a boil. Cover and simmer for about 30 minutes, stirring frequently, until the potatoes are tender. Add water, if needed.
6. Serve the roast, cut into pieces, with the potatoes.
Tourtière is meat pie. It’s one of the traditional meal we have at Christmas. Some like it with ketchup on top. I like it with a little bit of molasses on top. A few in my family does that. I was a teen when my mother told me so I had to try it and I really liked it this way. But sometimes I only have ketchup on top.
I made this recipe last Sunday. It was my first time trying it. I really liked it. Even my son likes it. He wanted to have tourtière for his lunch at school. When I told to my mother that I made this tourtière, she wanted to try this recipe. She said that it was so good that she didn’t add ketchup and usually she always adds ketchup.
The recipe is really easy to do. You should give it a try.
Serving : 1 pie (between 6-8 servings depending on the size of the slices)
- 1 lb ground pork (my mother used half of pork and half of veal)
- 1/2 cup light cream or 1/2 cupCarnation Evaporated milk
- 1 choppedonion
- 1garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon driedmustard powder
- 1/8 teaspoon nutmeg (I used allspice and a little bit more)
- 1 potato, boiled drained and mashed
- 1 dash hot sauce (optional)
Boil peeled potato, drain and mash let cool.
Combine the minced ground pork with the cream and the onion, garlic, and spices.
Heat to boiling, and break up the meat as its cooking.
Cook on a simmer for 25 minutes, until all the liquid has evaporated.
Remove from heat and stir in the mashed potato.
Chill until cold.
Prepare your favourite savoury pie crust for a double pie.
Line pie plate with bottom crust, and place filling evenly into shell.
Top with top crust.
Pie now can be frozen for future baking, or baked now.
Preheat oven 450 degrees and bake 15 minutes, Reduce heat to 325 degrees, and bake 20 more minutes.
Let pie rest 5 minutes, before cutting.
Serve with HP Sauce, Tabasco Sauce, Worchestershire Sauce.
I wish you Happy Holidays!