A Bit of Fun For a Change!
Even though our winters here aren't very cold, they certainly are a pleasant respite from the heat of our long summers. With the chill in the air, it's time to stoke up our ovens and allow our taste buds to be teased by delicious aromas of dinner roasting. Here's a tempting recipe. Serve it with a good, spicy Shiraz and you won't be disappointed.
Spiced Pork with Red Wine & Honey - Preheat oven to 220C. Season 2.5 to 2.8kg boned loin of pork, rolled and tied. Place pork in oiled roasting dish, skin side down. Roast for 20mins, turning once, until the skin is a light golden brown. Reduce oven temperature to 180C. Pour 1/2 cup honey and 500ml of Shiraz over meat. Add 3 bay leaves, 1 stick cinnamon, 1tsp whole cloves, 3 strips of orange zest and juice of the orange. Loosely cover the dish with foil. Cook for 2.5 hours. Check every so often to ensure the liquid hasn't reduced too much. Add more wine if needed. At completion, the liquid should be of a light sauce consistency. If not, pour it into a saucepan and boil until thickened and syrupy. Serve the pork with the wine sauce, roasted potatoes, parsnips, onions and apples, and steamed greens. To roast the apples: Halve small Granny Smith (green apples). Brush them with olive oil. Sprinkle some Chinese Five-Spice powder over the apples. Lay the apples skin side up in a baking dish just large enough to hold them. Roast for 30 minutes. Don't overcook them.