Packington Free Range Pork Leg Joint Half Boneless 1.45kg

Poached leg of Packington Pork, velvet sauce, glazed carrots and pea mash potato 

Packington Pork boneless mini leg joint 1.45kg

100g Onion

5 bay leaves

100g butter

2000g butter

200g white potatoes

100ml milk

100g frozen peas

200g carrots

20g caster sugar

1. In a sauce pan place the Packington Pork mini leg joint. Peel the onions and cut in half, add to the pan along with the bay leaves.

2. Cover the Packington Pork leg joint with water and place onto the stove.

3. Bring to the boil and then reduce the heat to a simmer. Cook for 2 hours or until the Packington Pork leg joint is piping hot in the middle.

4. Peel and quarter the potatoes and cook in boiling salted water until soft.

5. Drain the potatoes and mash until smooth, add 25g of butter and adjust the seasoning.

6. Blanch the peas in boiling salted water, drain and roughly blend with the milk.

7. Add the pea puree to the mash potato.

8. Peel and slice the carrots, place into a pan, add 25g of butter, the sugar and just enough water to cover the carrots. Place a lid on top of the pan and place onto the stove. 

9. Cook the carrots until just cooked, drain and serve.

10. In a thick bottom pan melt the remaining butter, stir in the flour.

11. Once a brown paste is achieved add a ladle of the water that was used to cook the Packington Pork leg joint, stir until the paste is smooth, repeat this process until a smooth velvety sauce is achieved, adjust the seasoning and if feeling naughty add a drop of double cream.

12. To serve, spoon the pea mash into a bowl, place the glazed carrots next to the potatoes, slice the Packington Pork and place on the top, and pour over the velvet sauce.