Roasted Suckling Pig - James Martin Chef
This Roasted Suckling Pig from Lenny Carr-Roberts is served with slow cooked haricot beans which has a beautiful basil and parsley puree running through it.
Ingredients
- 2 suckling pig shoulders
- 1 suckling pig leg
- 4 onions, roughly chopped
- 4 large carrots, roughly chopped
- Salt and pepper
- 1 packet haricot beans
- 2 shallots, diced
- Olive oil
- 1 anchovy fillet
- 3 roasted garlic cloves
- 1 Granny Smith apple
- 100 ml cider
- 1 bunch basil
- 1 bunch parsley
- Knob of butter
- Half a lemon
More Like This
Roast Stuffed Suckling Pig from New York Times Menu Cookbook by Craig Claiborne
app.ckbk.com
Delicious and Tender Roast Suckling Pig
michiganplum.org
Spit-Roasted Suckling Pig with Vegetables Recipe
recipeland.com
Roast Suckling Pig Tacos and Corn Salad | Saveur
saveur.com
Stuffed Roast Suckling Pig | Saveur
saveur.com
Roast Suckling Pig Stuffed with Chopped Fruit Mixture from The Food and Life of Oaxaca: Traditional
app.ckbk.com
Smoked suckling pig recipe | Gourmet Traveller recipe
gourmettraveller.com.au
Roasted suckling pig with a chicory - Olive Oils from Spain
oliveoilsfromspain.org