Ingredients
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:
- Pre heat oven to 420 F.
- In a small bowl blend mustard, olive oil, rosemary, thyme, salt and pepper.
- Take mixture and rub it all over the porchetta evenly distributing it throughout. Set aside.
- Cut carrot into thick rounds and place in a small roasting pan along with the onions and celery. Drizzle with olive oil and season with salt and pepper.
- Place porchetta on top of mirepoix and put into the oven.
- Cook at 420 F for 30 minutes, then take out onions ,carrots and celery and set aside. Turn oven down to 375 F and cook for additional 40 minutes.
- Let rest for 10-15 minutes before cutting.
Ginger Maple Cranberry Sauce:
- While porchetta is in the oven, combine all ingredients for cranberry sauce in a medium sauce pan. Bring to a boil then turn heat down and let simmer for 45 minutes on low heat, stirring frequently. When sauce has thickened, take off heat and set aside.
Parmigiano Sweet Potatoes:
- While cranberry sauce and porchetta are cooking, put sweet potatoes into a large pot of salted water. Bring to a boil and cook for 5 minutes.
- Drain sweet potatoes and combine with all the other ingredients listed, in a large shallow baking dish. Toss well so the sweet potatoes are well coated.
- Place in oven with porchetta,, bake for 30 minutes.
Candied Pecans:
- In a bowl combine pecans with maple syrup and chili flakes.
- Take sweet potatoes out of oven when they are at the 25-minute mark.
- 3.Toss with the pecans and place back into the oven and finish baking for the remaining 5 minutes.
Plating:
- Cut porchetta into 1 cm thick slices. Put on an oval serving dish. Spoon sweet potatoes all around porchetta slices.
- Take cooked onion halves and place on sweet potatoes. Sprinkle cooked carrots on top.
- Pour ginger maple cranberry sauce into a serving dish.
- Ready to serve
- Enjoy!