Tray ( tray ) baked pork with potato, parsnips,pears
Marinade
| qty | ingredient |
|---|---|
| 2 handful(s) | pounded ( all crushed up ) fresh rosemary |
| 6 clove | garlic |
| 10 lugs | good olive oil |
| 3 lemons | halved – juiced – skin squashed |
| some | black pepper |
Main
| qty | ingredient |
|---|---|
| some | pork about 8 chops |
| 1 | above marinade |
| 3 | parsnips |
| 3 | carrots |
| 3 | pears |
| 680g | scrubbed spuds |
Mint Bread
| qty | ingredient |
|---|---|
| 3 hand | fresh mint |
| 1 hand | chopped bread |
| some | extra virgin olive oil |
| 2 tsp | mustard |
| some | red wine vinegar |
Method
1. Rub marinade into the pork chops leave for 1 – 6 hours.
2.Heat oven 220C
3.Clean, Skin, quater pears & parsnips, spuds
4. Add everything to a roast tin
5. Cover evenly with the marinade
6. Make Minted bread when the roast goes in the oven. Mix the ingredients balancing flavours, taste again after 30 mins
Roast for about 1 hour.
