Pork Mimosa Recipes

Steps:

• Heat oil and brown the pork in batches. Lift out with a slotted spoon and put to one side.
• Add the onion, garlic, ginger and spices to the pan and fry gently until the onion is softened.
• Return the meat to the pan, add the tomatoes, creamed coconut and chicken broth/water.
• Cover the pan and simmer gently for 45 minutes, checking occasionally and adding more chicken broth/water if required. Season with salt and pepper to taste.
• Options: Can substitute creamed coconut for 1/2 cup coconut cream. I like to reduce the meat to 1 lb and add some red lentils with the broth. I serve this with brown rice, green beans and salad. Freezes well.

Steps:

• Combine 1 cup blackberries, water, 1/2 cup sugar, zest and juice of 1 lime, and saffron in a saucepan over medium heat. Bring to a boil and stir until sugar is dissolved, about 3 minutes. Remove from heat and allow syrup to cool completely, about 1 hour.
• Pour 2 tablespoons sugar on a saucer. Dip rim of champagne glasses in lime juice and dip in sugar to create a sugar-rimmed glass.
• Pour 1 tablespoon syrup into each champagne glass and top with about 4 ounces sparkling wine. Garnish with a blackberry and lime wedge.

Steps:

• Preheat oven to 275°F.
• Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms. With motor running, add wine and oil and blend until combined well.
• If necessary, trim fat from top of pork, to leave a 1/8-inch-thick layer of fat. Make 3 small incisions, each about 1 inch long and 1 inch deep, in each side of pork with a small sharp knife, and fill each with about 1 teaspoon herb paste. Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals.
• Put pork, fat side up, in a roasting pan and roast in middle of oven 6 hours. Transfer roast to cutting board and let stand 15 minutes.
• Discard string and cut pork roast (with an electric knife if you have one) into thick slices.

Steps:

• Half-fill each of 6 glasses with champagne, then carefully pour in the orange juice until the glass is full.