1 x Riverview Farms Pork Roast
1 (approx. 1.5kg) Red cabbage - sliced thinly
300ml Red wine
1 Onion - peeled & sliced thinly
2 Apples - peeled & diced
1 Cinnamon stick
1 Star anise
2 Clove
2 sprigs Thyme
100ml Balsamic vinegar
1 tsp Chili flakes
50g Brown sugar
50g Butter
600g Potatoes - peeled
1 tbsp alt
100g Butter - cubed
50ml Cream
Chef knives
Chopping board
Large saucepan
Saucepan
Potato masher/ricer
Measuring utensils
Wooden spoon
A bouquet garni is when you wrap herbs/spices in muslin cloth and place it in with the food you are cooking. It allows the aromatics to add flavour to the dish and the ability to remove them easily from the dish so you aren't fishing out cloves.
The red cabbage does take time to make but it's something that can be easily made in advance and reheated easily.
The mashed potato can also be made in advance if you want - easily reheated in the microwave for a quick dinner.
- 1
For the Red Cabbage, make a bouquet garni with the thyme, clove, cinnamon & anise *see tips*
- 2
In a large saucepan fry the onion on medium heat with the butter for 2-3 mins until softened
- 3
Add remaining ingredients and the bouquet garni, cover and leave to simmer gently for approximately 2 hrs. Stirring occasionally to make sure it doesn't stick/burn but you and pretty much leave it alone until near the end
- 4
For Mashed Potatoes, chop potatoes into evenly sized pieces, I got with about 2 cm pieces
- 5
Place potatoes in heavily salted water and simmer cook for 15-20 minutes until they are soft. You should be able to push a knife through with no resistance.
- 6
Drain and allow to steam/stand for a minute to remove any excess water. Mash using a potato ricer or masher and stir in LOADS of butter and cream
