Sunday night roast pork

Nothing fancy here, just a nice English roast dinner.

The pork was a boned piece of shoulder with a sage, onion and minced pork stuffing and it was roasted on a layer of sliced onions which formed the base of the gravy, which was made with vegetable stock added to the roasting dish and reduced on the hob and then strained and thickened with some beurre manié.

The accompaniments were glazed carrots, roast potatoes and a minted pea pureé and to drink we had a nice bottle of Chinon, a 2005 Domaine du Grand Bouqueteau, élevé en fûts de chêne. Made from the Cabernet Franc, this wine was medium bodied and full of delicious flavours of ripe plums, cherries and blackberries. It had a lovely spiciness and good tannins which make it a great wine to drink with well-flavoured food, like this roast pork. It needs time to breathe so we decanted it an hour or two befor eating.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s