Porcletta with roast potatoes, rosari beans & glazed apples

Yield: 8 servings

Measure Ingredient
1 small Suckling pig
2 bunches Rosemary
3 \N Cloves garlic
3 \N Cooking apples
3 \N Carrots
1 \N Onion
4 pounds Potatoes
3 pounds Fresh green beans
½ \N Bottle white wine
1 \N Fresh chilli
½ pint Brown sauce; (demiglasse)
½ pint Olive oil
1 ounce Butter
\N \N Salt

Order your suckling pig from a good butcher or your favourite Italian restaurant, get them to clean it for you. Split pig in half, leaving head on if possible. Place some olive oil in a large roasting tin and when hot place pig in it with the onion and carrots cut in half, garlic cloves whole, rosemary and an apple cut into 4.

Place in a hot oven and roast for 40 minutes depending on the size of the pig.

In the meantime peel potatoes , cut into squares and boil for 5 minutes.

Place in a roasting dish with some garlic, sea salt, butter and some onions and roast for 20 minutes. Keep hot when finished cooking.

In a pan of boiling water cook the beans for 5 minutes until al dente - drain and saut‚ with olive oil, garlic and rosemary.

Wash and slice the apples thinly, sprinkle with brown sugar and place under the grill until golden brown. Take the suckling pig and cut into pieces - to make crispy place each portion under the grill for 3 minutes.

Using the pan you cooked the suckling pig in add the brown sauce with some wine and butter and simmer for 5-8 minutes. To make good gravy strain everything into a small pan and bring to the boil.

Tip:when serving place the pig in the middle of the plate, add slices of glazed apple on top, put roast potatoes on one side and beans on the other.

Serve the gravy separate.

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Carlton Food Network

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