COOKBOOK: Essentials of Roasting - Williams -Sonoma

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I love meat. Born in South America I was introduced to it at a very young age.

I got this recipe and I was excited! UntilI realised that to prepare a crown roast you need to make contact with your butcher some days before to order. This was not the case so I had to make a quick decision on what I was going to use. Ribs it was and it turned out delicious! I made the rice stuffing and inserted it under the rib portions. This was definitely a hit!

RECIPE: I have adjusted some of the instructions as per the way I cooked my ribs. Not hard to make and that wild rice stuffing can be used as a side serving with any other meat dish

Delicious and easy to make

RECIPE

SERVES 10

1 crown roast of pork (4K)

Or

4k pork ribs

1 1/2 cups of brown rice or wild rice

2 tablespoons butter

salt & pepper

1 cup onions - chopped

1 cup carrots - chopped

1 cup celery - chopped

3 cups chicken broth

1 cup apricots - chopped

pinch nutmeg

1 cup pecan nuts - chopped

Preheat the oven to 180C. Select a roasting pan large enough for your meat.Place 1/2 cup of water in the panRub salt and pepper and olive oil to the pork.If you’re cooking a crown, cover the exposed ends with foil so they don’t burn.Roast in moderate oven (170C) for approx 1& half or 2 hrs for well done.

WILD RICE MIX

In a large saucepan bring 4 cups of broth to boil and extra water (as per packet instructions). Add the rice and cook as per instructions. Drain the rice, add some butter and mix. Leave to the side.Add some butter to frying pan and fry the onions until soft. Add carrots, celery and cook until soft (approx 10mins)Add a pinch of nutmeg, pecan nuts and apricots and mix. Take off the hotplate. Add rice to this mixture. Ready to be served.​