Ingredients for 4 persons:
800 g pork roast with rind (have the butcher carve it).
salt, ground pepper
2 onions
1 glass (400 ml) meat stock
500 g light grapes
2 tablespoons sugar
125 ml cassis (black currant liqueur)
1 tablespoon butter
For the mashed potatoes:
800 g potatoes, mainly firm boiling, salt
2 tablespoons butter
1 finger-length piece of horseradish root
pepper, freshly grated nutmeg
Also:
½ bunch marjoram, 1 tablespoon oil
Preparation:
1. Preheat oven to 200 degrees (gas: level 3-4, convection oven: 180 degrees). Roast pork and rub with salt and pepper. Peel and quarter the onions. Place pork roast in a roasting pan with the crust facing up. Place onions around it. Roast in the oven for 20 minutes, then turn the temperature down to 180 degrees (gas: level 2-3, convection oven: 160 degrees) and roast for another 50-60 minutes. Pour the meat stock and during the roasting time bail the meat with the stock from time to time.
2. For the potato snow, peel and wash the potatoes and boil them in salted water for 20-25 minutes.
3. Rinse grapes, pluck off stems and cut some of the grapes in half. Caramelize sugar in a saucepan. Deglaze with cassis and reduce while stirring. Remove saucepan from heat, stir in butter. Add grapes and toss in the cassis broth for 4-5 minutes. Keep warm.
4. Drain potatoes and press through a potato ricer. Melt butter. Peel horseradish root and grate finely. Mix loosely with the butter into the potatoes. Mix with the potatoes. Season with salt, pepper and nutmeg.
5. Put meat on a plate and keep warm. Pour the roast stock through a sieve
grapes through a sieve and mix in. Season to taste with salt and pepper. Fry Marjoram in hot fat for seconds. Immediately place on paper towels to drain. Cut the meat open and serve with the grapes, sauce and potato whites. Serve garnished with marjoram.
Nutritional values per serving approx.:
Calories: 737
joules: 3086
Protein: 63,6 g
Fat: 20,4 g
Carbohydrates: 62 g
(FoodCentrale by ddp images)
