I have lots of photos on my camera and can’t seem to catch up. I guess I’ll begin at the beginning, before I left Stuttgart.
This pot roast is a pretty good recipe inspired by the new cookbook my husband bought for me, “Irish Pub Cooking.”
We’re all going to Sens for Easter but I wanted to leave something large behind for when my husband returns to Stuttgart. I also made a mash of carrots and potatoes that wasn’t bad but not as good as the puree that Guy made.
They are really big on white asparagus here in Germany. These were pretty.
Grilled with herbs.
Irish Pork Pot Roast
1 rolled pork roast about 3 lbs, seasoned with salt, pepper and some fresh thyme
1 tbsp olive oil
4 tbsp butter
4 shallots, chopped
8 celery stalks, chopped
6 juniper berries
2 fresh thyme sprigs
2/3 cup hard cider
2/3 cup chicken stock
2 tbsp flour
2/3 cup heavy cream
Salt and pepper
Brown the roast in the olive oil and 2 tablespoons of the butter, then remove the roast and set aside. Add the shallots and celery stalks to the pot and saute until soft. Add the juniper berries, thyme sprigs, cider and chicken stalk, bring to a boil, add the roast, cover and simmer for about 1 – 1 1/2 hours.
Remove the pork roast and set aside, keeping warm. Remove the juniper berries and the thyme. Mix the remaining butter and flour together, then slowly whisk into the liquid in the pot, cooking for 2 minutes. Stir in the cream and bring to a boil.
Slice the pork and serve with the sauce and a side dish of choice (fresh peas/carrot and potato mash).