Roast Smoked Loin of Pork with Herb Mash,
Buttered Cabbage and Whiskey Jus
This is an awarding winning pork dish from John Howard.
Serves 4
- 1½
kg (3 lbs) smoked loin of pork (Kassler)
- 250ml
(½ pt) cider
- Sprig
of thyme
- 1kg
(2 lbs) creamy mashed potatoes, kept warm
- 2
tablesp. chives and parsley
- 4-6
tablesp. very finely chopped cabbage, cooked in a small amount of
water, salt and butter
- 8-12
roast shallots
- Butter
To Cook
Set oven Gas Mark 6, 200°C (400°F). Roast the kassler for approx.
½-1 hour. Halfway through cooking add in the cider and thyme. When
the meat is cooked, wrap and keep warm. Boil up the juices in the pan.
Set aside. Mix the creamy potatoes with the chives and parsley.
To Serve
Pipe or spoon the potatoes onto the plate. Carve the meat and lay on
the bed of potato. Spoon the cabbage onto the plate plus the roast
shallots. Finally boil up the juices again with a knob of butter. Taste
for seasoning and spoon around the meat.
John Howard
Le Coq Hardi Restaurant,
Pembroke Road, Dublin.
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