Linley Valley roast of your choice (either boneless rolled shoulder or leg)
3 brown onions peeled and diced chunky
5 Granny Smith apples peeled, cored and diced
Knob of butter
1/3rd cup of light Olive or Rice Bran Oil
2 cups chicken stock
Splash of cream
Heat the oven to 230 degrees. Rub some of the oil on to the pork and season generously with salt. Cook for 20 minutes at this heat and turn back to 200 degrees. The pork should cook for approx. 25 minutes per 500 grams of meat. When it is done, remove the pork and cut off the stretchy bag, Slice off skin/crackling and wrap the pork tightly in foil to rest for 20 minutes. Return the skin/crackling to a 230-degree oven to blister. A microwave can also be used to do this, just place a paper towel over the crackling and zap at 30-second intervals.
In a separate tray toss the apple on onion with a splash of the oil and the butter. Season with a dash of salt and place in hot oven for 20 minutes. Remove, stir and cover the tray with foil/lid and return for approx. an hour or until the mixture is softening and caramelising. Set aside to keep warm.
Use the pan juices from the pork roast and whisk in some chicken stock and water. Thicken with a flour or cornflour paste and add a splash of cream. Roast some of your favourite vegetables to go with this delicious meal.
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