Parsnip, potato & St Gall cheese gratin
St Gall is one of the best Irish cheeses to cook with, but it will also sit happily alongside a few other varieties on a cheese board
Daube of pork
- Preparation and cooking time
- Prep:
- Cook:
- Plus 24 hrs marinating
- More effort
- Serves 6 - 8
Skip to ingredients
- 3 tbsp sunflower oil
- 3kg skinned, boned and rolled porkshoulder
- 350ml beef stock
For the marinade
- 1 bottle full-bodied red wine
- 300ml olive oil
- 4 plum tomatoeshalved
- 6 garlic clovescrushed
- 2 carrotssliced
- 4 celerysticks, sliced
- 1 leektrimmed and sliced
- 1 tsp cuminseeds
- 1 tsp fennelseeds
- ½ bunch mintchopped
- 3 sprigs thyme
- 2 bay leaves
Nutrition: per serving
- kcal886
- fat58g
- saturates11g
- carbs13g
- sugars13g
- fibre2g
- protein80g
- salt0.87glow
Method
step 1
Combine all the marinade ingredients in a large lidded casserole dish. Heat the sunflower oil in a large heavy-based frying pan until practically smoking and fry the pork until a dark brown all over. Add the pork to the marinade and leave to marinate in the fridge for 24 hrs.
step 2
The next day, heat oven to 180C/fan 160C/gas 4. Remove the pork from the marinade and set aside. Place the marinade over a high flame and bring to the boil. Boil for 15 mins, skimming off any foam from the surface. Add the stock and bring back to the boil, then add the meat. Put on the lid, or tightly cover the casserole with foil, and put into the oven to cook for 3 hrs turning the meat halfway through.
step 3
Lift out the pork and keep somewhere warm. Strain the cooking liquid through a fine sieve into a clean pan. Bring to the boil, then boil to reduce for about 15-20 mins. Check the seasoning before serving with the gravy.
