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Pork Neck Roast with Pumpkin Fritters and Couscous
Pork Neck Roast with Pumpkin Fritters and Couscous

A #JustDelicious Pork Neck Roast is pan-fried until golden and then oven-baked with fresh thyme, sage, anchovies, white wine and pear cider until tender. Serve with deep-fried Date and Cumin Pumpkin Fritters coated with cinnamon sugar, fluffy couscous with thyme and goji berries, and sliced beetroot drizzled with lemon juice.

Prep Time: 30 min
Cook Time: 45-50 min
Total Time: 80 min
Serves: 6

Ingredients:

 

Pork Neck

 

1

Eskort Fresh Pork Neck Roast

45 ml

olive oil

15 ml

salt and pepper

125 ml

anchovies

60 ml

sage

1 bunch

fresh thyme

250 ml

white wine

375 ml

pear cider

Method:

Pork Neck:

  • Preheat the oven to 180°C.

  • Drizzle and rub the pork neck with olive oil and season with salt and pepper.

  • Heat a heavy based pot over high heat and fry the pork neck on each side until golden and seared.

  • In an ovenproof dish/cast iron pot, add the pork neck, anchovies, thyme, sage, white wine and pear cider and bake for 40 - 45 minutes.

Ingredients:

 

Date and Cumin Pumpkin Fritter

 

250 ml

pumpkin, cooked and mashed

500 ml

self-raising flour

125 ml

castor sugar

3

eggs

250 ml

buttermilk

125 ml

dates, chopped

15 ml

ground cumin

500 ml

castor sugar for coating

pinch

salt

15 ml

cinnamon

 

oil for deep frying

Method:

Pumpkin Fritters:

  • In a mixing bowl, mix together cooked, mashed pumpkin, flour, castor sugar, eggs, buttermilk, dates, cumin and salt until well combined.

  • Heat the oil in a medium sized pot over moderate heat and scoop tablespoon sized portions of batter into the hot oil and fry until cooked and golden brown in colour.

  • Combine the cinnamon and castor sugar in a flat tray and dip the cooked fritters in the cinnamon sugar.

Ingredients:

 

Couscous

 

750g

couscous

60 ml

olive oil

30 ml

vegetable stock powder

75 g

goji berries

60 ml

fresh thyme

1 L

boiling water

3

fresh beetroots, thinly sliced (for garnish)

1

lemon, zest and juice

 

salt and pepper to taste

Method:

Couscous:

  • In a large mixing bowl, add couscous, olive oil, vegetable stock powder, goji berries, chopped thyme, salt and pepper and mix through.

  • Add boiling water and cover the couscous with cling-wrap and set aside for 5 - 10 minutes.

  • Unwrap the couscous and mix through with a fork to loosen it up.

  • Drizzle the beetroots with lemon juice and serve on the couscous.

Serving:

  • Add sliced pork neck with its sauce to the couscous.

  • Enjoy with the pumpkin fritters.

 
Recipe Meal Types: - Lunch - Festive
The following product can be used with this recipe:
Available at Eskort Butcheries

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