Eskort Pork Neck Roast with Pumpkin Fritters and Couscous

By YOU Digital
12 December 2018
Supplied.

Supplied.

Preparation: 30 min | Cooking: 45-50 min | Serves 6

Ingredients

Pork Neck

1 fresh Eskort Pork Neck Roast

45ml (3T) olive oil

15ml (1T) salt and pepper

125ml (½c) anchovies

60ml (¼c) sage

1 bunch fresh thyme

250ml (1c) white wine

375ml (1½c) pear cider

Date and cumin pumpkin fritters

250ml (1c) pumpkin, cooked and mashed

500ml (2c) self-raising flour

125ml (½c) castor sugar

3 eggs

250ml (1c) buttermilk

125ml (½c) dates, chopped

15ml (1T) ground cumin

pinch of salt

oil for deep frying

15ml (1T) cinnamon

500ml (2c) castor sugar for coating

Couscous

720g couscous

60ml (¼c) olive oil

30ml (2T) vegetable stock powder

75g goji berries

60ml (¼c) fresh thyme

salt and freshly ground black pepper

1l boiling water

3 fresh beetroots, thinly sliced

zest and juice of 1 lemon

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 base pot over high heat and sear the pork neck all sides until golden.
  • In an ovenproof dish or cast iron pot, bake the pork neck, anchovies, thyme, sage, white wine and pear cider 40-45 minutes.

Pumpkin fritters

  • In a mixing bowl, combine the pumpkin, flour, castor sugar, eggs, buttermilk, dates, cumin and salt well.
  • Moderately heat the oil in a medium-sized pot, scoop tablespoonsful of batter into the pot and fry until cooked and golden brown.
  • Combine the cinnamon and castor sugar in a shallow dish and dip the cooked fritters in the mixture.

Couscous

  • In a large mixing bowl, add the couscous, olive oil, stock powder, goji berries, thyme, salt and pepper and mix through.
  • Add the boiling water, cover the couscous with clingwrap and set aside for 5–10 minutes.
  • Unwrap the couscous and mix through with a fork to loosen up.
  • Drizzle the beetroots with lemon juice and serve on the couscous.

To serve  

  • Add the sliced pork neck with its juices to the couscous. Enjoy with the pumpkin fritters.

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