Mustard Glazed Porchetta with Ginger Maple Cranberry Sauce
Turkey seems to be a go to for most special meals these days. We are giving you a break from the norm. Mustard Glazed Porchetta with ginger Maple Cranberry Sauce. An Italian favorite street food turned elegant in a rustic and oh so comforting transformation!
Porchetta 1.5 kg Porchetta roast 5 small yellow onions cut into halves 2 stalks celery 1 large carrot cut into thick rounds 2 Tbsp Dijon mustard 2 Tbsp olive oil 2 sprigs thyme 1 sprig rosemary ½ tsp salt ½ tsp fresh cracked black pepper Ginger Cranberry sauce 227 g fresh organic cranberries ½ cup fruit juice 2 Tbsp maple syrup 1 Tbsp honey 1 sprig rosemary 3 leaves basil torn 4 thin slices of fresh ginger 1 tsp lemon grass Parmigiano Sweet Potatoes 1 large sweet potato peeled and cut into bite size chunks 3 Tbsp evo oil 1 tsp sea salt 1 tsp fresh cracked black pepper ½ tsp garlic powder 1 Tbsp honey 1 sprig fresh rosemary 2 sprigs fresh thyme 1 Tbsp fresh chopped parsley ¼ cup fresh shaved Parmigiano Candied pecans 24 pecans 1 Tbsp maple syrup Pinch red chili flakes |
Instructions: Porchetta
Ginger Maple Cranberry Sauce:
Parmigiano Sweet Potatoes:
Candied Pecans:
3.Toss with the pecans and place back into the oven and finish baking for the remaining 5 minutes. Plating:
Enjoy! |
Recipe created for the Italian Centre Shop by: