CIDERBRAISEDPORK
WITHLENTILS
PREP+ COOKTIME4 HOURSSERVES 41.5kgbonelessporkneck
⅓ cup(80ml)extravirginoliveoil
1 leek(350g),whitepartonly,sliced
2 teaspoonsfennelseeds,crushed
2 teaspoonscorianderseeds,crushed
2⅔cups(660ml)applecider
100gpancetta,choppedfinely
1 smallonion(80g),choppedfinely
1 smallcarrot(70g),choppedfinely
1 celerystalk(150g),trimmed,
choppedfinely
1 clovegarlic,crushed
¼ cup(60ml)drywhitewine
1 freshbayleaf
2 sprigsfreshthyme
2 cups(500ml)chickenstock
1½cups(375ml)water
1 cup(200g)driedFrench-stylegreen
lentils,rinsed
4 redskinnedapples(600g),quartered1 Preheatovento160°C/140°Cfan.
2 Trimexcessfatfrompork.Tiepork
withkitchenstringat3cmintervals.
3 Heat2 tablespoonsoftheoilina large
ovenproofdishovermedium-highheat;
brownpork,thenremovefromdish.
4 Reduceheattolow,addleek;cook,
stirring,for5 minutesuntilsoftened.Add
seeds;cook,stirring,for1 minuteuntil
fragrant.Addporkandcider;bringtoboil.
Bake,covered,for2 hours.Removelid;turn
pork,bakefor 30 minutesuntiltender.
5 Meanwhile,heathalfremainingoilin
fryingpanovermediumheat.Addpancetta,
onion,carrot,celeryandgarlic;cook,
stirring,for7 minutesuntilvegetables
soften.Onmedium-high,addwine,bayleaf
andthyme.Cookfor1 minutetoevaporate
liquid.Addstock,waterandlentils;bring
totheboil.Reduceheattosimmer,partly
covered,for 20 minutesuntillentilsare
tender.Discardbayleafandthyme.
6 Heatremainingoilina fryingpanover
highheat.Addappleand¾cup(180ml)of
theporkbraisingliquid.Bringtotheboil;
cook,rotatingapples,for5 minutesuntil
liquidisreducedbyhalf;seasontotaste.
7 Shredpork;serve with apple, lentils
and pan juices.VINEGARPOACHED
CHICKEN
PREP+ COOK TIME 1 HOUR 15 MINUTES
SERVES 4
3 stalksfreshflat-leafparsley
3 sprigsthyme,plusextra,to serve
2 driedbayleaves
4 chickenmarylands(1.4kg)
1 tablespoonextravirginoliveoil
1 largecarrot(180g),halvedcrossways
thenhalvedlengthways
1 largeonion(200g),cutintothick
wedgesstillattachedto root
2 celerystalks(300g),trimmed,cut
intothirds
1½cups(375ml)whitebalsamic
vinegar
¼ cup(60ml)balsamicvinegar
½ cup(125ml)chickenstock,heated
1 Tieparsley,thymeandbayleaves
usingunwaxedkitchen string into a
small bundle.
2 Trimfatfromthechicken.Cuttwo
slashesinthickpartofthethigh.Season.
3 Heatoilina largeflameproofdishover
mediumheat.Cookchicken,skin-side
down,for8 minutesoruntilbrowned.
Transfertoa plate.
4 Addcarrot,onionandcelerytodish;
cook,stirringoccasionally,for5 minutes
oruntilstartingtobrown.Addherb
bundleandbothvinegars.Bringtothe
boil.Reduceheattolow;simmerfor
10 minutesoruntilreducedbyhalf.
5 Placechickenontopofthevegetables.
Addhotstock;cover,simmerfor 45
minutes,oruntilchickenisjustcooked.
Standfor 10 minutes.Transferchicken
andvegetablestoa servingdish.Return
cookingdishtomediumheat;bringto
theboil.Reduceheat;boilfor5 minutes
oruntilliquidisreducedbya third.
Skimfatfromsurface.Seasontotaste.
6 Servechickenandvegetablesdrizzled
withsauceandtopped with extra thyme
sprigs, if you like.86 #THEWEEKLYEATS