There’s nothing like Sunday lunch, when the family are gathered around and good food and drink is had by all. However, it all still has to be cooked and who better to give us chapter and verse on how it’s done than Catherine Fulvio.
Apple Gravy
Try this with pork.
2 shallots, softened in butter
600ml chicken stock
100ml apple juice (or Cider if preferred)
Roux to thicken (50% butter / 50% plain flour)
Salt & Pepper to taste
The caramelised juices from the roasting pan.
Pour off the fat, add a little water and place in a roasting tray on the hob bringing it to the boil and using a whisk, loosen the caramelised pieces left from roasting. These are great for flavour. Strain all into the gravy saucepan. Add shallots, chicken stock and apple juice and bring to the boil and thicken with a good old-fashioned roux (50% butter / 50% plain flour mix).
To enrich this sauce, add whiskey or even cream.
Chicken Gravy
2 tbsp fat from the roast chicken
2 tbsp plain flour
150ml white wine
1 tsp chopped thyme
600ml chicken stock
1. While the chicken rests, spoon off the fat except 2 tbsp.
2. Place the roasting pan over a low heat on the hob, stir in the flour and cook out for a few minutes, stirring all the time.
3. Add the thyme, wine and stir well.
4. Gradually add the stock, stirring until you have a smooth gravy.
5. Check the seasoning and whisk in any juice from the rested chicken .
A few problems that may occur when making gravy
If the gravy is too thin – add a little mashed potatoIf too salty, add a whole raw potatoIf lumpy – just sieveAdd a little lemon juice if too fatty
Stuffed Apple and Rosemary Loin of Pork Loin with Roasted Garlic and Rosemary Potatoes and Fennel Wedges
Serves 6 – 8
I like to have the loin of pork generously filled with the delicious apple stuffing!
1.5kg – 1.8kg pork loin, bone removed, skin scored, ask the butcher to done this
2 tbsp butter
2apples, peeled and diced
1 red onion, finely diced
2 garlic cloves, finely sliced
½ tsp chopped rosemary
½ to 1 tsp ground cumin
5 – 6 tbsp breadcrumbs
Salt and Pepper to taste
For roasting
5 medium potatoes, diced in large pieces
2 fennel bulbs, sliced into wedges
½ butternut squash, sliced into thin wedges
2 whole garlic bulbs, halved
4 to 5 rosemary sprigs
For the gravy
½ tsp ground cumin
2 tbsp flour
2 tsp balsamic vinegar
600ml vegetable stock
100ml apple juice
1 tsp chopped rosemary
Olive oil
String for tying
Rosemary for garnishing
Preheat the oven to 190C/Fan170/ Gas 5.Season the pork on both sides and set aside.Heat the butter in a large frying pan, add the apples and lightly caramelise.Remove the apples from the pan and set aside. Add the onion to the pan and sauté for 5 minutes until softened but not brown. Add the garlic, rosemary and cumin, cook for a further 2 minutes.Return the apples to the onion mix and add the breadcrumbs. Stir to combine and set aside to cool.Spread the stuffing on the pork (not the skin side) and neatly roll up, tying at intervals with string. Thread rosemary sprigs through the string . Rub the skin with salt.Heat a large roasting pan with Transfer the pork into a roasting pan and place into the preheated oven. Roasted for about 1 ½ hours – depending on the size, basting from time to time. Drizzle a little more olive oil into the roasting pan, add the potatoes, fennel and butternut squash wedges, garlic and rosemary, toss and roast for 35 to 40 minutes until golden and crispy.20 minutes before the end of the cooking time, increase the oven temperature to 210C/Fan 190C/Gas 6, to crisp the crackling. Keep an eye on this. Place the pork onto a warm serving platter, keep warm and allow to “rest”.Separate the oil, retain the juices, stir in the cumin and flour and pour in the balsamic vinegar. Add the apple juice, stock and stir until thickened. Check the seasoning, you may need to add a little freshly ground black pepper.Transfer to a serving platter and arrange the roast potatoes, fennel and butternut squash wedges and garlic around the pork. Serve with the warm gravy.
Tip: Use diced nectarines, apricots and smoked paprika in the stuffing for a delicious alternative.
Plum and Almond Tart
Makes 1x23cm round tart.
The plums makes a lovely end to a Sunday lunch and easy as you can prepare ahead of time.
For the pastry
185g plain white flour
A pinch of salt
100g butter
1 tsp caster sugar
2 -3 tbsp cold water
1 egg yolk
For the filling
180g butter
200g caster sugar
3 eggs
180g ground almonds
1 orange, zest only
6 plums, halved and stones removed
Icing sugar, for dusting
Greek yoghurt, to serve
To make the pastry, sieve the flour into a bowl. Rub the butter into the flour until it resembles fine breadcrumbs. Mix in the sugar.Add the water to the egg yolk and mix well. Add to the flour mixture. Bind together, adding a little more flour if the pastry seems sticky.Shape the dough into a ball, flatten slightly and wrap in cling film. Leave in the fridge to rest for about 30 minutes.Flour surface and roll out pastry until 3-5mm thick. Drape the pastry over the rolling pin to lift it over the tart ring. Dust off the surplus flour again and unroll the pastry into the tart ring. Press the pastry into the bottom and up the sides. Roll the rolling pin over the top of the ring to cut off the excess pastry.To prepare the filling, whisk the butter and sugar together with the electric whisk until pale and fluffy. Add one egg at a time, beating after each addition. Fold in the ground almond and orange zest. Spoon the almond filling into the pastry – this should reach a little over halfway up the sides. Carefully arrange the plum halves on the top.Bake for about 35 minutes until the pastry is cooked and golden and the fruit just soft.Remove the oven. Allow to cool, ease out the tin onto a serving plate and dust with icing sugar.Serve with Greek yoghurt.
Tip: Add 100g raspberries and 100g blueberries to the filling for a tasty treat.
