Name: Crispy roast porchetta with charred onion petals and thyme brown butter
Prep time: 40 min
Cook time: 2 min
Total time: 42 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: rolled pork loin 2kg,coarse salt 1T,onions, peeled and halved 6,butter 125g,lemon juice 3T,thyme 15 g

Butternut recipes

Milk-poached carrot-and-turnip mash with vino cotto-roasted butternut

1 hour

Sweet potato green gratin

Serves 6

Difficulty Easy

Prep Time 40 minutes

Cooking Time 1 hour

Ingredients

1 kg baby sweet potatoes, washed and halved lengthways
2 T olive oil
sea salt and freshly ground black pepper, to taste
300 g leeks, halved lengthways and washed
3 cups cream
4 cloves garlic, sliced
4 sprigs fresh thyme, chopped
400 g Tenderstem broccoli
1 x 180 g bag Woolworths caramelised onion and Cheddar croutons, crushed
pea shoots or microgreens, to garnish

Method

Preheat the oven to 180°C. Drizzle the sweet potatoes with olive oil, season and roast for 20 minutes. Add the leeks and roast for a further 10 minutes.

Meanwhile, bring the cream, garlic, thyme and seasoning to a simmer in a saucepan and cook for 8–10 minutes.

Arrange the sweet potatoes in the bottom of an ovenproof dish with the leeks and broccoli. Pour over the garlic cream and bake for 15 minutes.

Remove from the oven, sprinkle over the croutons and return to the oven for a further 10 minutes. Bake until golden brown and bubbling. Garnish with pea shoots.

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This is a test recipe

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