Introduction
Method
- Pre heat your oven to 200°C, remove the packaging from porchetta, and rub dry and massage in to the skin some olive oil and fine salt.
- Next, place on a trivet in a roasting tray (base of diced onion, carrot, celery, or celeriac is my preferred choice), and simply cook for approximately 35 minutes a kilo until crisp and golden.
- Make sure the core temperature is no less than 70°C before serving.
- To make your gravy drain the excess fat from the tray with vegetables, pour over 500 ml ready made essential cuisine veal stock.
- Bring to the boil and then pass through a fine sieve into a saucepan and reduce until slightly syrupy, thicken slightly with a tablespoon of cornflour mixed with some cold water, whisking continuously before passing through again then serving.
- Leave the porchetta to rest for 20 minutes or so before carving into thick cut medallions and serving with a selection of seasonal vegetables and maybe a rich gratin dauphinoise. Mustard on the side is also a must!
