James Strawbridge's Roast Porchetta with Squash and Mulled Cider Cabba
SERVES 4-6 INGREDIENTS: For the Porchetta 2.5kg boned PorchettaGenerous pinch of sea salt½ tsp cracked black pepper1-2 tbsp rapeseed oil500ml water For the squash: 1 large butternut squashBunch of...
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Cooking tools:
- Cooling rack
- Roasting pan
- Chopsticks
- Skewer
- Carving knife
- Carving fork
- Saute pan
- Oven
- Stove
- Chef's knife
- Cutting board
- Saucepan
- Measuring spoon
- Parchment paper
- Serving platter
- Kitchen timer
Ingredients
- 2.5kg boned Porchetta
- Generous pinch of sea salt
- ½ tsp cracked black pepper
- 1-2 tbsp rapeseed oil
- 500ml water
- 1 large butternut squash
- Bunch of sage leaves
- Pinch of sea salt and cracked black pepper
- 2 tbsp dried cranberries
- 1 red cabbage, sliced into large segments
- 700ml Medium Pure Cider
- 1 bag of Suma Mulled Spices
- 75g knob of butter
- 1 tsp chopped rosemary
- Salt, season to taste
- Montgomery Rondo Red Wine
- Cranberry & Orange sauce
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