Saturday, 10 September 2011

Roast pork with roast potatoes,carrots and broccoli

1 x 1kg pork shoulder joint
2 tbsp olive oil
1/2 2.5kg potatoes,cut into small chunks
500g carrots,peeled and sliced
1/2 x 1kg pack frozen broccoli florets
1 tbsp plain flour
400ml beef stock (1/2 beef stock cube)
1 tsp mustard

Preheat oven to 220c/200c fan/gas 7.Place the pork in a large roasting tin and brush with the oil.Cook for 30 min,then turn down heat to 190c,170c fan,gas 5.Add potatoes to pan and cook for 1 hour,15-30 min,until pork is cooked through and juices run clear,and potatoes are crisp.Remove from oven.Place the pork and potatoes in a serving dish and keep warm.Meanwhile, cook the carrots in a large pan of boiling water for about 4 min.Add broccoli and cook for 3-4 min until veg is tender.Drain and keep warm.To make the gravy,pour off all but 2 tbsp pork juices left in the roasting pan.Place on the hob,stir in the flour and cook for 1 min.Remove from heat and gradually add beef stock,stirring.Return to heat and bring to the boil,stirring in the mustard.Carve the pork and serve with potatoes,veg and gravy.

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