- 0:15 Prep
- 2:10 Cook
- 6 Servings
- Capable cooks
Get the kids in the kitchen to cook this basic roast recipe in just a few easy steps.
Ingredients
- 2kg pork leg (bone intact)
- 1 tablespoon olive oil
- 2 teaspoons sea salt
- 2 teaspoons fennel seeds
- 4 medium carrots, peeled, cut diagonally into 3cm slices
- 750g chat potatoes, halved
- 2 red onions, halved, cut into wedges
- 3 pink lady apples or fuji apples, quartered, cored, cut into thick wedges
Gravy
- 2 cups Massel chicken style liquid stock
- 3/4 cup dry white wine
- 2 1/2 tablespoons plain flour
Method
- Step 1Preheat oven to 220°C/200°C fan-forced. Place pork in a large roasting pan. Drizzle with oil. Sprinkle with salt and fennel seeds. Season with pepper. Roast for 40 minutes or until skin is golden and crackled.
- Step 2Reduce oven to 200°C/180°C fan-forced. Roast for 30 minutes. Add carrot, potato and onion to pan. Roast for 30 minutes. Turn vegetables. Add apple. Roast for 15 minutes or until juices run clear when thickest part of pork is pierced with a skewer. Transfer pork, vegetables and apple to a dish.
- Step 3Make gravy Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons juices in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.
- Step 4Serve pork with vegetables, apple and gravy.
- High protein
- Low carb
- Lower gi
Nutrition
2301 kj
Energy
11g
Fat Total
3g
Saturated Fat
6g
Fibre
76g
Protein
203mg
Cholesterol
1341.3mg
Sodium
12g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
Notes
Serves 6 with leftovers.
- Author: Kim Coverdale
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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