A pork alternative for Christmas

Christmas at Tynan's
Here at Tynan’s our decorations are up and the smell coming from the kitchen is of Christmas Cake and Christmas Pudding and on the counter our fresh homemade Mince Pies drizzled with brandy butter and cream are all reminding us that Christmas is here. There is something about Christmas pudding and mince pies, perhaps it is the aroma of the spices that immediately make us crave one.

Here at Tynan’s our decorations are up and the smell coming from the kitchen is of Christmas Cake and Christmas Pudding and on the counter our fresh homemade Mince Pies drizzled with brandy butter and cream are all reminding us that Christmas is here. There is something about Christmas pudding and mince pies, perhaps it is the aroma of the spices that immediately make us crave one.

For my recipes this week I have chosen a roast pork recipe that can be used as an alternative to Turkey and a very simple Fig and Marzipan tart that is quick to make and delicious when served with the Amaretto Cream.

Pork with Sauerkraut & Creamy Mustard Sauce

2lb Loin of Pork

500g Jar of Sauerkraut

Olive Oil

1 Onion, sliced

3oz Smoked Bacon, diced

800ml. Chicken Stock

¼pt Double Cream

1tbsp Wholegrain Mustard

Coarse Salt and Black Pepper

Heat the oven to 200°C. Heat a large frying pan and place the pork in the pan rind side down, you will need to keep the joint pressed into the hot pan to allow the crackling to form, continue to turn the joint until all the sides are browned, transfer to a hot roasting tin rind side up and sprinkle with the salt. Roast in the oven for 30 minutes then reduce the heat to 180° and roast for a further 40 minutes. Do not baste the joint. While the meat is roasting heat the olive oil in a saucepan and fry the onion for about 5 minutes, add in the bacon and cook until crisp. Using a sieve rinse the sauerkraut in cold water and drain well, then add to the onion and bacon along with 500ml of the chicken stock and season with black pepper, bring to the boil and simmer for about 20 minutes. Place the remaining stock into a saucepan bring to the boil and reduce by half, transfer to a warm bowl and leave to one side, pour the cream into the saucepan and slowly bring to the boil, add back in the reduced stock and the mustard, keep warm. Check the pork by piecing with a skewer if the juices run clear the joint is ready if not put back into the oven for another 10 minutes and check again. Allow the pork to rest for about 10 minutes before serving. Serve the pork with the sauerkraut and creamy mustard sauce.

Fig & Marzipan Tartlets

1 Pack of Puff Pastry

7oz Marzipan

2tbsp Milk

Pinch of Ground Cinnamon

1tsp Light Brown Sugar

6 Fresh Figs, cut into wedges

5oz Mascarpone cheese

2tbsp Amaretto Liqueur

1tbsp Icing Sugar, sieved

Heat the oven to 180°. Roll out the puff pastry and cut out 6 tartlets about 10cm diameter, mark a border 1cm from the edge and prick inside with a fork and cook in the oven for 10 minutes. Place the marzipan, milk, cinnamon and light brown sugar into a blender and whizz until smooth. Remove the tartlets from the oven and place 1 spoonful of the marzipan mix into each and place wedges of fig on top, return to the oven and cook for 8 to 10 minutes. While this is cooking beat together the Mascarpone cheese with the Amaretto and icing sugar. Serve the tartlets with a spoonful of the Amaretto and Mascarpone cheese on the side.