Rosemary and Fennel Rub for Pork and Apple Onion Sauce

I had a dinner-party disaster a few weeks ago… so bad that my confidence was VERY dented.

We had invited some friends and bought an expensive piece of pork to roast (these friends don’t ‘do’ roasts – they make a mess of your oven (!) When these people want a roast dinner, they phone the butcher and arrange to collect their roast (perfectly cooked) at whatever time suits them…)

Anyway, all was well until one couple turned up late… an hour late…

I will never cook a roast meal for visitors again. Experiments in Tajines and casseroles are ongoing… and I bought a new cook-book 🙂 – more on that another day…

But, I found this recipe for roast pork in our local newspaper recently. It’s by Ruth Pretty – who is one of NZ’s best caterers (I go to her cooking school each year for her “Christmas” class – it’s such a huge treat). In my experience, Ruth’s recipes never fail, and I love that she tells you how far ahead you can do each part. I’ve included her recipe for Apple Sauce – though I haven’t made it yet. The fennel rub for the pork is absolutely delicious. The roast was wonderful and the leftover meat the next day was very moreish… confidence somewhat restored… thank you Ruth.

 

Recipe by Ruth Pretty

8 cloves garlic

2 tsp rosemary leaves – finely chopped

1 tbsp fennel seeds

1 tbsp sea salt

1 tsp freshly ground black pepper

1/4 cup olive oil

whizz all together and rub generously all over pork before you roast it.

Store in the refrigerator for up to 2 days

 

Apple Shallot Sauce

2 apples – peeled, cored and cut into 12 wedges

145g onion – peeled and cut into wedges (or 16 shallots)

8 garlic cloves – peeled, halved

1 bottle sauvignon blanc

1 cup tart apple syrup (use maple syrup if you can’t get this)

1 tsp balsamic vinegar

1 – 2 tbsp brown sugar

 

Put the apples, onions, garlic and wine into a saucepan.

Bring to a boil, then reduce the heat and lightly boil for 40 – 45 minutes until the liquid is syrupy and the vegetables are soft.

Add the balsamic vinegar

Remove from heat and add brown sugar to taste.

Cool and refrigerate for up to 4 days.

Re-heat to serve

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