MIDDLE WHITE SUCKLING PIG WITH CRAB APPLE JELLY, POMEGRANATE SAUCE AND JEWELLED RICE
Please click on the image to see enlarged version of the finished recipe.
- Middle White Suckling Pig with Crab Apple JellyIngredientsHalf loin of Middle White suckling pig100ml chicken stock150ml (pink) champagne/roséwine/white wineSeeds and juice from half a pomegranate (some are for the jewelled rice)250ml double cream1tbs crab apple jelly (or similar) plus plenty more for servingLight olive oil for roastingSea salt and black pepperSet the oven to 220℃ so that it is really hot before you put the meat in. Dry the meat very thoroughly with kitchen paper, slather with a light olive oil and sprinkle with sea salt. After half an hour, baste the meat and check that the crackling isn’t burning – you may need to reduce the heat slightly for the remaining half hour of cooking so that the meat is nicely moist and still just pink in the middle. Meanwhile remove the seeds from the pomegranate, retaining the juice. When the meat is cooked, remove from the pan and leave to rest in a warm place. Tipoff the fat and place the roasting tin on the hob. Add the stock and boil until the volume has reduced by two thirds. Tip the reduced wine through a fine sieve into a small saucepan. Add the crabapple jelly, the pomegranate juice and all but a tablespoonful of the champagne to the pan and reduce by half. Add the cream and bring to the boil. Taste for seasoning (if the stock was unsalted, it will need a good pinch of sea salt and I gave a couple of grindings of black pepper too). Finally, add half the pomegranate seeds and the retained spoonful of champagne and serve with the meat, jewelled rice, plenty of crab apple jelly and a green vegetable.
‘Jewelled’ RiceIngredients200gm Basmati or other long grain riceLarge bunch of parsleyZest of one lemonThe rest of the pomegranate seeds (i.e. seeds from a quarter of a pomegranate)Light olive oil for greasingSea salt and black pepperCook the rice in well-salted boiling water (about 12 minutes from when the water returns to the boil). While it is cooking, chop the parsley finely and zest the lemon. Use a light olive oil to grease a receptacle which the cooked rice which fill to the rim (I use a small pudding basin). Strain the rice and add the parsley, lemon zest, remaining pomegranate seeds and a couple of grindings of black pepper. Taste for seasoning – it may need a bit more salt. Tip the rice into the greased bowl and press it down firmly. If you are not going to eat it immediately, cover with greaseproof paper and put in a warm oven. When you are ready to eat, turn the rice out onto a plate and decorate with more pomegranate seeds/parsley if you wish.