Diabetic Living Australia — July-August 2017

(avery) #1
Lemon-herb roast pork
with ginger and honey
roasted vegetables
PREP TIME: 15 MINS
(+ 6 HOURS MARINATING + RESTING)
COOK TIME: 1 HOUR 20 MINS
SERVES 6 (AS A MAIN WITH
LEFTOVER PORK FOR 4)

2 Tbsp finely chopped oregano
2 Tbsp finely chopped
flat-leaf parsley
1 Tbsp finely chopped rosemary,
plus extra sprigs (optional),
to serve
1 lemon, zest finely grated, juiced
3 garlic cloves, crushed
2 Tbsp extra virgin olive oil
1.8kg pork leg roast, skin
and excess fat removed
Extra virgin olive oil cooking spray

Roasted vegetables
1 bunch baby beets, trimmed,
scrubbed and quartered

3 parsnips, halved lengthways
500g orange sweet potato, cut
in half crossways and then
lengthways into pieces
3 small brown onions, quartered
3cm piece ginger, finely grated
1 Tbsp honey
11 /2 Tbsp olive oil
11 /2 bunches broccolini, trimmed,
halved crossways
Extra virgin olive oil cooking spray
2 tsp sesame seeds

Gravy
11 /2 Tbsp Gravox Reduced Salt
Traditional Gravy powder
250ml (1 cup) boiling water
2 Tbsp Marsala (see Cook’s tip)
1 tsp Dijon mustard or
gluten-free mustard
1 tsp finely chopped rosemary

1 Combine the oregano,
parsley, rosemary, lemon zest
and juice, garlic and olive oil
in a large shallow dish. Add
the pork and turn to coat well
in the marinade. Cover with
plastic wrap and put in the fridge
for at least 6 hours to marinate.
2 Preheat oven to 220°C (fan-
forced). Line a small roasting pan

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