Name: Gorgeous dinner of porchetta stuffed with wild mushrooms, celeriac mash and gravy
Total time: 2 h 30 min
Yield: 1
Cuisine: italian
Ingredients: 1 large handful mixed wild mushrooms (such as shiitake, field mushrooms and oyster); olive oil; 1 small bunch fresh thyme leaves picked; 2 bulbs garlic cloves of 1 bulb peeled and finely sliced; 1 knob butter; 2 lemons zest of; sea salt; freshly ground black pepper; a few slices stale bread roughly torn; 3 kg higher-welfare pork loin boned, skin off, belly on; 2 tablespoons fennel seeds; 2 sticks celery washed and roughly chopped; 2 carrots washed and roughly chopped; 1 onion peeled and roughly chopped; 1 small wineglass cider; 1 tablespoon flour; 565 ml organic chicken or vegetable stock; 1 kg celeriac; 500 g potatoes; 1 knob butter; 150 ml milk

Gorgeous dinner of porchetta stuffed with wild mushrooms, celeriac mash and gravy

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Total Time:
2 hours 30 minutes

Impressive and winning roast pork recipe that is surprisingly easy to make.

Ingredients:

1 large handful mixed wild mushrooms (such as shiitake, field mushrooms and oyster)
olive oil
1 small bunch fresh thyme leaves picked
2 bulbs garlic cloves of 1 bulb peeled and finely sliced
1 knob butter
2 lemons zest of
sea salt
freshly ground black pepper
a few slices stale bread roughly torn
3 kg higher-welfare pork loin boned, skin off, belly on
2 tablespoons fennel seeds
2 sticks celery washed and roughly chopped
2 carrots washed and roughly chopped
1 onion peeled and roughly chopped
1 small wineglass cider
1 tablespoon flour
565 ml organic chicken or vegetable stock
1 kg celeriac
500 g potatoes
150 ml milk

Instructions:

Preheat the oven to its highest setting. Tear or chop mushrooms chunky and rustic. Heat a frying pan with olive oil, thyme, mushrooms, garlic, and butter. Cook for 10 minutes until browned. Add lemon zest, salt, pepper, and cool. Mix in bread. Stuff mushroom mixture between loin and belly of pork. Season with salt, pepper, and any leftover garlic, thyme, lemon juices. Roll belly around loin, tie with string. Place in roasting tray, add bones. Roast at 180°C/350°F/gas 4. Score pork skin, rub with fennel seeds and salt. Add vegetables, garlic, cider to tray. Roast for an hour. Cook celeriac and potatoes until soft. Mash with butter, milk, season. Rest pork covered in foil for 20 minutes. Make gravy with tray juices, stock, flour. Strain. Serve with mash, pork, and crackling. Enjoy!

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