Boned leg of pork with potato & leek gratin

potato & leek gratin

Juliet Bidwell cooks inviting food on a budget...

Serves 4

To prepare the leg of pork:

  • 1.5kg boned & tied leg of pork
  • 2tbsp olive oil & salt
  • 2 medium onions, cut into wedges
  • 2 Braeburn apples, cut into wedges
For the potato & leek gratin
  • 6 medium potatoes, peeled
  • 2 leeks, washed & sliced
  • knob of butter
  • 100g grated cheddar
  • sprinkling of mixed herbs
  • 500ml vegetable stock
  1. Pre-heat oven to 200°C. Score the pork rind and rub in some salt
  2. Place the pork in a roasting tin and pour over the oil. Roast the joint for 20 minutes per 450g.
  3. Pop the onion & apple wedges into the roasting tin to bake for the last 20 minutes. (The joint is cooked when pierced with a knife and the juices flow clear.)
  4. Serve with gravy.

For the potato & leek gratin

  1. Slice the potatoes into ½cm slices.
  2. Blanch the sliced leeks in boiling water for a minute and drain.
  3. Butter a gratin dish, then layer the potatoes and leeks, seasoning with salt and pepper and a sprinkling of herbs between each layer.
  4. Pour on the stock, just covering the potatoes and finish by sprinkling the cheddar over.
  5. Cover with foil and bake in the oven beneath the pork.
  6. Check after 40 minutes and remove the foil to brown the top for 10 minutes.
  7. To serve: I also like to serve this dish with braised red cabbage.

Juliet Bidwell's company, Juliet's Catering, creates innovative, individually designed menus
for a variety of social events from weddings and balls to dinner and drinks parties.
To find out more, visit www.julietbidwell.com or call 01797 270347.

  • Photographs David Merewether
  • Recipes

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