Porchetta with Hot Honey + Pistachio Carrots, and White Wine + Herb Roasted Potatoes

Ingredients (serves 4-6)

Porchetta:
Porchetta Joint
200ml Boiling Water
1 Tbsp Salt
2 Tbsp Oil

Hot Honey, Cumin & Pistachio Carrots:
Bunch Of Fresh Carrots
2 Tbsp Veg Oil
1 Tbsp Hot Honey
½ Tsp Of Cumin Seeds
2 Tbsp Of Crushed Pistachio Kernals

White Wine & Herb Roasted Potatoes
8 Lrg Potatoes
1 Veg Stock Cube
½ Shallot (Finely Chopped)
2 Sprigs Thyme (Finely Chopped)
2 Sprigs Rosemary (Finely Chopped)
3 Cloves Garlic (Grated)
50g Butter
4 Tbsp Of Veg Oil
Pinch Salt & Pepper

Cooking Instructions

Porchetta:

1) Place your porchetta joint on a rack skin side up elevated over a deep baking tray and pour approximately 200ml of boiling water over the fat. Pat dry and sprinkle a generous pinch of salt and 2tbsp of veg oil, rubbing into the scored skin.
2) Place into a pre-heated oven at 140c and cook for 2 hours 30 mins, basting with the rendered fat every 30 mins.
3) Crank the heat up to 220c and roast for 30 mins to give you nice crispy, crunchy crackling. Be careful taking out of the oven – its going to be hot and smoky.
4) Rest for 10 mins before slicing.

Hot Honey, Cumin & Pistachio Carrots:

1) Trim and wash your carrots leaving the skin on, place them in a roasting tray add 2tbsp veg oil, 1tbsp of hot honey, ½ tsp of cumin seeds and a pinch of salt. Evenly coat your carrots in the mix.
2) Place carrots in a pre-heated oven at 180c for 10 mins.
3) Remove from oven and add 2tbsp of crushed pistachio kernels, mix, cook for a further 10 mins.
4) Remove from oven and serve.

White Wine & Herb Roasted Potatoes

1) Peel your potatoes and chop into even sized chunks, boil for 12 mins with a stock cube until fork tender. Add 4tbsp veg oil to an oven tray and place in preheated oven at 180c.
2) Drain potatoes and steam dry.
3) Add your steamed potatoes to the oven tray – be careful of the hot oil. Sprinkle with salt and pepper and place in oven for 20 mins.
4) Remove, turn potatoes and roast for a further 20 mins.
5) In a large frying pan, add 200ml of white wine, chopped shallots & garlic and reduce by half. Add the herbs and reduce by ¼, add your butter stage by stage and whisk in, once fully incorporated, add your potatoes and stir through.
6) Serve & enjoy