Spice Crusted Roast with Potato-Pumpkin Puree and Glazed Balsamic Apples




Rating: 3.62 / 5.00 (159 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

For the spice crust roast:










For the potato and pumpkin puree:









For the glazed balsamic apples:






Instructions:

For the spice-crusted roast with potato-pumpkin puree and glazed balsamic apples, first preheat the oven to 180 °C top/bottom heat. Fill a pot or a spacious pan about 5 cm high with water and bring it to a boil. Simmer the meat, rind side down, for about 10 minutes. Remove and dry well. Cut the rind crosswise with a sharp knife at regular intervals and salt well.

Mix the spices and season the meat generously all over. Roast in a preheated oven with the rind facing upwards on a baking tray or in a pan with a little water for approx. 1.5 – 2 hours (rule of thumb: 1 hour per kg of meat). Occasionally baste with gravy.

For the puree, peel the potatoes, cut into quarters and boil in salted water until soft. Remove seeds from pumpkin and cut into coarse cubes. Place on a baking sheet under the meat in the oven for about 20 – 25 minutes until soft. Strain potatoes and press with a potato press while still hot. Squash also press and mix with whipped cream, butter, salt, pepper and ground nutmeg. Season to taste and keep warm.

Peel and core the apples and cut into wedges. Melt a tablespoon of butter in a small pan, add the sugar and deglaze with the balsamic vinegar. When the sugar is dissolved, add the apple slices. Bring to the boil once, set aside and leave to infuse, covered, for about 30 minutes.

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