…and finally the introduction of Christine, the FoodFamily mom
When I visit Kulmbach in Franconia, where my mother grew up and where my grandma lives, I almost always take the chance to have one of the delicious local pork roasts. Very traditional, with potato dumplings, sauerkraut and a tasty gravy. I just came back from a week in Germany with the kids – I spent 5 days in Kulmbach and, as always enjoyed very good food. My mother and her husband Heinz also came to visit from Switzerland and as my Uncle Thomas (aka “Big Uncle Tom”) and his wife Isolde and my cousin Katharina and her boyfriend also live down there, we had a few very convivial evenings.
I think Eva and I have mentioned the cooking skills of our mother already a couple of times – so we thought it’s time for you guys to get to know her in more detail. We just expanded our “Meet the Family” section on the blog and that’s where you will from now on be able to read about more members of the FoodFamily. Starting with “Meet the Mother: Christine“. Have a look and read about her relation to us, food and some of her cooking experiences.
So now, that you’ve had the chance to “meet” our mother, back to the pork roast and my Kulmbach visit. It turned out that as almost always, I would have a nice pork roast for dinner… but not a typical one this time. Inspired by one of the last editions of the Essen & Trinken magazine, my mother had prepared a mediterranean rolled pork roast for dinner. The perfect pork roast variation for the summer, with a basil stuffing and accompanied by potatoes, tomatoes and fried pointed cabbage with chanterelles as side dish. I shadowed her in the kitchen and tried to document as many steps of the pork roast preparation as possible, and here is the outcome.
Recipe for rolled pork roast with basil stuffing, pointed cabbage and chanterelles
For the pork roast:
- 12 young garlic cloves
- 100 ml milk
- 25 g basil
- 60 g breadcrumbs
- 20 g finely grated pecorino cheese
- 9 tbsp olive oil
- 30 g pancetta (or bacon) in slices
- 1,5 kg pork roast (from the neck, prepared for rolled roast by the butcher)
- 6 sun-dried tomatoes in olive oil
- 400 g onions
- 6 tbsp rapeseed oil
- 200 ml white wine (and a glass for you)
- 400 ml beef fond
- 2 laurel leaves
- 1 kg small potatoes
- 6 tomatoes (80-100 g each)
You also need
- kitchen string
For the pointed cabbage with chanterelles
- 1 medium-sized pointed cabbage
- 500 g chanterelles
- 1 tbsp butter
- 1 tsp sugar
- white wine vinegar
- Peel the garlic. Bring milk to boil, add garlic and soak it for 30 minutes.
- Clean the chanterelles with a brush.
- Blanch basil leaves in boiling salt water for, pour into a sieve, rinse with cold water and squeeze water out. Mix basil and breadcrumbs in a blender until the crumbs are light green. Add the pecorino cheese, 5 tbsp of olive oil and season with salt and pepper.
- Pre-heat the oven to 160°C. Place the rolled pork roast on the working surface, season with salt and pepper. Place pancetta slices on the flatter middle piece of the pork roast. Spread basil paste on top of the pancetta, pat it down and place the dried tomatoes on top. Roll the meat up, starting with the thicker side. Firmly tie the pork roast together with kitchen string.
- Slice the onions in fine slices. Season the rolled pork roast with salt and pepper. Heat 3 tbsp of rapeseed oil in a deep frying pan, roast the meat on all sides for 2-3 minutes and take it out when golden brown. Now add onion slices and the remaining rapeseed oil in the pan and fry them until brown. Deglaze with the white wine and let cook until reduced by half. Add beef fond, 150 ml water, laurel leaves and place the rolled pork roast on top. Put in the oven and let roast for 2:15 h. Turn the roast from time to time and pour the meat juice over it from time to time.
- Boil the unpeeled potatoes for 18-20 minutes and peel them while still warm. Let them cool down and cut in halves.
- Cut the pointed cabbage into slices and cut to get equally sized pieces. Fry the chanterelles at medium to high heat in a large pan, season with salt and pepper and take them out of the pan. Then add the sugar and let it caramelize. Add the cabbage and fry it. Add a little bit of vinegar, salt and pepper and the butter in the end, and finally add the chanterelle again.
- Heat remaining olive oil in a large teflon coated pan, fry potatoes at medium to strong heat for 8-10 minutes, while turning them regularly. Season with pepper and salt and add the garlic during the last minutes.
- Cut tomatoes into halves. Add potatoes and tomatoes to the pork roast for the last 30 minutes.
- Take the meat out of the roaster, wrap it in aluminium foil and let it rest for 10 minutes. Pour sauce into a gravy separator and degrease it. Cut kitchen string from the roast, and slice the rolled roast into 1 cm thick slices. Put meat and gravy back into the roaster to serve it together with the pointed cabbage and chanterelles.