Porchetta pork accomplished with Tradifresh, Lygistis red roasted pepper spread and apple marmalade

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Ingredients for the porchetta:

  • 1 kg porchetta
  • 120 gr Tradifresh: Lygistis red roasted pepper spread with tomato &carrot
  • 20 gr Greek extra virgin olive oil
  • 2 cloves of garlic
  • 3 sprigs of rosemary
  • 3 sprigs of oregano
  • ½ tbs mustard powder
  • ½ tbs sweet paprika powder
  • Salt
  • Pepper

Method:

  1. Cut slightly the meat diagonal on both sides
  2. Marinate the porchetta with all the ingredients above. let rest for 2-3 hours.
  3. Preheat the oven at 170C. put the porchetta on a baking tray. Cover the tray with baking paper. Turn the fan of the oven on and let bake for 2hours approximately.
  4. After 2hours remove the baking paper and let bake for 10more minutes till golden.

Ingredients for the pepper sauce:

  • 2 carrots (diced)
  • 1 onion (sliced)
  • 1 garlic clove
  • 200 gr red wine
  • 140 gr Tradifresh: Lygistis red roasted pepper spread with tomato and carrot
  • Salt
  • Greek extra virgin olive oil
  • Vegetable broth

Method:

  1. In a cooking pan add the gevoo and sauté the onion, the carrot, and the garlic
  2. Stir the sauté ingredients with the red wine, add the vegetable broth, the salt and the Tradifresh: Lygistis red roasted pepper spread with tomato &carrot
  3. Broil for 5-10 minutes and blend all the ingredients together
  4. Strain the blended ingredients to keep only the juices of them. Add the liquid in a small cooking pan for 5 – 10 minutes in medium heat or Low-medium fire till the sauce has thicken

Ingredients for the apple marmalade:

  • 500 gr green apple (chopped)
  • 100 gr lemon juice
  • 100 gr sugar
  • 2 tbs glucose
  • 1 tbs lemon zest

Method:

  1. In a cooking pan add all the ingredients above but the zest and broil in low-medium heat till soften.
  2. When the mixture has softened add it into a blender and blend till pureed.
  3. Place in the cooking pan again and add the lemon zest and let broil till the puree starts bubbling.
  4. Remove from heat and let cool off.

Ingredients for the parsley oil:

  • 50 gr parsley (only the leaves)
  • 150 gr Greek extra virgin olive oil

Method:

  1. In a cooking pan add the gevoo and boil it to come up to 80C.
  2. When the oil has reached the temperature needed then pure it in the blender, add the parsley leaves and blend the ingredients till they become a paste.
  3. Strain the mixture and keep the resolving oil.
  4. Maintain the parsley oil in the fringe.

Ingredients for the potatoes:

  • 2 medium sized potatoes (cubed)
  • 1 clove of gallic
  • 1 tbs gevoo
  • 1 tbs butter
  • Salt
  • Pepper
  • 1 sprig of oregano

Method:

  1. Clean well the potatoes and cut in cubes. Add them in a cooking pan with tap water and boil till medium soften.
  2. Strain the potatoes. In a frying pan in high heat/fire add the butter, the gevoo, the oregano, the garlic, the potatoes, salt &pepper and sauté well till golden.

Also: Food24_skg Cook with soul

 Good luck!

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