Page 8 - Fresh Magazine

autumn comfort

Eye of pork loin with butternut squash
KITCHEN
SWOT purée and stuffed hasselback potatoes
Legend has it that the French King Henry IV wanted every SERVES 4 TO 6
seventeenth-century French peasant to have a chicken in a pot
every Sunday. Poule au pot, or chicken in the pot, is the dish that 1.5kg eye of pork loin, rind on 1 medium onion, chopped
commemorates this decree, but you don’t have to be a peasant to 2 tablespoons olive oil 2 garlic cloves, crushed
enjoy it! Its rich flavours make it a firm favourite as a family meal 2 tablespoons chopped fresh sage 1 litre vegetable stock, warmed
any day of the week, but it’s also ideal for a dinner party. 2 tablespoons chopped fresh
rosemary FOR THE HASSELBACK POTATOES
2 tablespoons chopped fresh 4 medium potatoes, unpeeled
thyme 2 tablespoons olive oil
salt and pepper 1 teaspoon chilli flakes
100g Gubbeen or Cheddar cheese,
FOR THE BUTTERNUT SQUASH grated
PURÉE 12 slices of Parma ham, finely
30g butter chopped
1 small butternut squash, peeled, 20 fresh sage leaves
deseeded and chopped into
small chunks

Preheat the oven to 200°C/ the oven and fill alternating slits with
gas mark 6. cheese, Parma ham and sage leaves.
Put the pork on a roasting tray and Put back in the oven for 15 minutes
drizzle with the oil, then rub in the more just before serving.
sage, rosemary, thyme and a pinch To make the butternut squash
of salt and pepper. Roast the pork in purée, melt the butter in a saucepan
Poule au pot the oven for 45 to 50 minutes, until set over a medium heat. Add the
cooked through. When the pork is butternut squash, onion and garlic.
SERVES 6 done, remove it from the oven and Cook for 10 to 15 minutes, until
1 large SuperValu Signature 100g fresh white breadcrumbs let it rest for 10 minutes, loosely softened. Pour in enough vegetable
Tastes corn-fed chicken 1 chicken liver, finely chopped, covered with a tent of foil, before stock to cover all the butternut
4 carrots, chopped optional carving. squash mixture, then simmer on
3 celery stalks, chopped 1 egg, beaten Meanwhile, to prepare the a medium heat for 20 minutes,
2 medium leeks, halved and cut 2 shallots, chopped hasselback potatoes, cut the covered with a lid. When the
into pieces 6cm long 2 garlic cloves, chopped potatoes into thin slits by cutting butternut squash is cooked through,
1 turnip, cut into chunks 100ml milk almost through for each slice but carefully drain off the stock to a bowl
1 onion, peeled and studded 2 tablespoons chopped fresh and set aside. Using a hand blender,
with 6 cloves flat-leaf parsley, plus extra to without cutting all the way down blitz the vegetables until smooth.
1 bouquet garni garnish – the incisions should go about Add some of the reserved cooking
2 litres cold chicken stock salt and pepper three-quarters of the way down. liquid and blitz again until the right
3 tablespoons crème fraîche Place the potatoes on a baking tray, consistency has been achieved.
TO SERVE drizzle with the oil and sprinkle
FOR THE STUFFING boiled baby potatoes with the chilli flakes and a pinch of Check the seasoning and keep warm.
200g sausage meat fresh flat-leaf parsley sprigs salt. Roast in the oven for about 30 To serve, carve the pork and serve
150g prosciutto ham, chopped minutes, basting from time to time, with the stuffed hasselback potatoes
until cooked through. Remove from and butternut squash purée.
Put the chicken in a large pot and cover with cold water. Bring to the
boil, then reduce the heat and simmer for 10 minutes. Lift the chicken
from the boiling water onto a dish and discard the cooking liquid.
To make the stuffing, put all the ingredients in a large bowl and mix
to combine. Fill the chicken cavity with the stuffing and sew up the
opening with twine or strong thread to keep the stuffing in the cavity.
Put the chicken back in the pot with the vegetables and bouquet
garni, cover with the cold chicken stock and season with salt and
pepper. Cover the pot and bring to the boil, then reduce the heat to
low and simmer, still covered, for about 1 hour 30 minutes, until the
chicken is cooked through. Carefully remove the chicken to a cutting
board. Cover loosely with foil to keep warm.
Meanwhile, reduce the chicken broth over a high heat for 5 minutes,
then remove the pot from the heat and whisk in the crème fraîche.
Carve the chicken and serve immediately with the cooked vegetables
and reduced broth along with some boiled baby potatoes. Garnish
with fresh parsley and bring to the table.

6 | FRESH AUTUMN 2017

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