Tag Archives: roast

Crown Pork Roast with Stuffing and Peach Sauce

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The Holiday season rings in bells of joy and warm wishes  for the upcoming new year.  This means time spent with family and friends, enjoying special dishes and sweets that bring smiles to all.  On Christmas each year our dear friends invite my family to their warm home to celebrate the holiday and I bring a beautiful crown roast as well as Christmas cookies for dessert.

May the light of Christmas shine down upon you and your family this holiday with blessings for a Happy and Healthy New Year

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Crown Pork Roast with Stuffing and Peach Sauce

Serves 8-10

Ingredients

For the Roast

1 Crown Pork Rib Roast (10-12 ribs)

2 tablespoons of olive oil

1 teaspoon sweet paprika

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 14″ roasting pan

1 teaspoon oil for brushing

1 large piece of aluminum foil

For the Stuffing

1 10 oz box of herb seasoned stuffing

2 carrots cut into small cubes

2 stalks of celery cut into cubes

1 medium vidalia onion chopped

2 ambrosia apples (or 1 large red apple) cut into small cubes

1 cup low sodium chicken broth

1 tablespoon butter

2 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

For the Sauce

2 16oz bags of sliced frozen peaches thawed

1 10oz jar of peach preserves

1 tablespoon of butter

1 tablespoon of brown sugar

1/4 teaspoon allspice

1 cup of port or sweet sherry

1/2 cup low sodium chicken broth

Directions

1. Preheat oven to 375 degrees

2. Prepare the stuffing according to the directions on the packaging and set aside.

3. In a large frying pan heat the olive oil and butter on medium heat and sauté the onions until they are soft and translucent.  Add carrots, celery and apple, season with salt and pepper and continue to sauté for an additional 7-10 minutes.  Remove  from heat and let it cool.

4. In a large mixing bowl combine the stuffing with the vegetables and mix well, set aside.

5. Brush the roasting pan with olive oil and rest the crown roast in the pan.

6. Rub the roast with olive oil, sprinkle the salt , pepper and sweet paprika evenly.

7. Fill the roast with the stuffing mixture ( the remaining stuffing can be served as a side dish).

8. Cover the tip of the bones and stuffing with the foil, place on middle rack of oven and cook for 20 minutes on 375.

9. Lower the oven temperature to 325, remove the foil and cook the roast for an additional 2 hours, or until the meat reaches a temperature of 150 degrees.

10. While the roast is in the oven begin making the peach sauce.

11. In a large sauté pan melt the butter, add the frozen peaches, brown sugar, and allspice.  Remove the pan from the heat and carefully add the port to deglaze the pan.  Add the chicken broth and then return to heat.

12. Add the peach preserves mix well and then simmer on low heat for approximately 15-20 minutes, until the sauce reduces by half.

13. When the roast is ready remove it from the oven and let it rest for 10 minutes.

14. Carve the roast into chops and serve with the peach sauce and remaining stuffing.

 

 

Happy Holidays
The Petite Gourmande
© 2017 by Ruth Barnes, all rights reserved

 

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Roasted Leg of Lamb with Quince

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L’hem ul Sfurzel

Lamb is cooked in many ways in Moroccan cuisine. Roasted leg of lamb was one of the dishes that our family enjoyed almost each week. The garnish of spiced quinces adds a splash of color and a sweet aroma to the dish. Growing up, I always enjoyed the basket of quinces that our neighbor would give us each winter.

Roasted Leg of Lamb with Quince

 

Serves 4 to 6

Ingredients

o   One whole leg of lamb (approximately 5 pounds)

o   4 ounces (1 stick) of unsalted butter, at room temperature, plus 4 teaspoons unsalted butter

o   1 teaspoon ground coriander

o   1 teaspoon ground cumin

o   1 tablespoon sweet paprika

o   1 teaspoon salt

o   ½ teaspoon pepper

o   3 cloves garlic, chopped

o   ½ cup low-sodium beef stock

o   4 large quinces

o   4 tablespoons olive oil

o   1 teaspoon ground cinnamon

o   1 teaspoon allspice

o   Juice of 1 small lemon

o   ¼ cup dark honey

 

Directions

1.       Preheat the oven to 425 degrees.

2.       Mash the 4 ounces of butter, coriander, cumin, paprika, salt, pepper, and garlic into a paste.

3.       Rub the paste all over the lamb.

4.       Place the lamb in the roasting pan. Pour the beef stock into the bottom of the pan.

5.       Roast the lamb for 30 minutes, reduce the heat to 350degrees, and cook for an additional 2 hours, basting every 30 minutes with juices from the pan

6.       Cut the quinces into halves and gently remove the cores. Cut each half into four pieces.

7.       In a large frying pan, melt the remaining 4 teaspoons of butter and add the olive oil.

8.       Add the quinces. Coat them with cinnamon, allspice, lemon, and honey. Simmer on low heat for 25 minutes or until the quinces are soft and the sauce has thickened.

9.       Remove the lamb and let it rest. Cut into slices and layer on a serving platter. Arrange the quinces around the lamb.

 

 

Happy cooking!
The Petite Gourmande
© 2016 by Ruth Barnes, all rights reserved
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