Friday, December 28, 2007

Cormayre (roast pork)


Take Colyandre, Caraway smale grounden, Powdour of Peper and garlec ygrounde in rede wyne, medle alle þise togyder and salt it, take loynes of Pork rawe and fle of the skyn, and pryk it wel with a knyf and lay it in the sawse, roost þerof what þou wilt, & kepe þat þat fallith þerfro in the rosting and seeþ it in a possynet with faire broth, & serue it forth witþ þe roost anoon.

For 40

No. Quantity Item

750 grams pork roast 3.0 kilos pork roast

2 TBS Coriander 8 TBS coriander

1 TBS Caraway 4 TBS caraway

2 tsp peppercorns 2 tsp peppercorns

4 cloves garlic 8 cloves garlic

2 cups red wine 4 cups red wine

1 tsp salt 4 tsp salt


1. Use a mortar and pestle to a coarsely grind the spices.

2. Prick the pork roast all over with a knife and marinade for at least 1 hour.

3. Roast (20 mins/ 500 g + 30 min for med/rare) 220C for 10 minutes and then 190C til done to your preference.
4. Use the meat juices to make gravy, strain and serve

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