PREPARE: Roast Pork With Vegetables

Preparing this roast pork dish is easier than you think. Plus, you can roast the vegetables at the same time! Ask the butcher to prep the crown roast so all you have to do is rub it with a mix of spices and roast it for a couple of hours.

- Prep Time 15 mins

- Cooking Time: 2 hrs 30 mins

- Ready In: 2 hrs 45 mins

- Yield: 6 to 8

- Cuisine: Others

- Cooking Method: Roast

INGREDIENTS

- 4 tablespoons olive oil, divided

- 1 tablespoon rosemary, fresh

- 1 tablespoon thyme, fresh

- 2 cloves garlic, peeled

- salt, to taste

- ground black pepper, to taste

- 1 2-3 kilos crown roast pork, (ask your butcher to cut and tie the meat for you), at room temperature

- 1 cup yellow sweet potatoes, sliced into 1 1/2-inch cubes

- 1 cup sweet potatoes, purple, sliced into 1 1/2-inch cubes

- 1 cup squash, sliced into 1 1/2-inch cubes

- 1 cup zucchini, sliced into 1 1/2-inch cubes

- 1 cup eggplant, sliced into 1 1/2-inch cubes

- 1 cup carrots, sliced into 1 1/2-inch cubes

- 1/2 cup fresh white mushrooms, halved

COOKING METHOD

Preheat oven to 430ºF.

Pound together 2 tablespoons olive oil, rosemary, thyme, garlic, salt, and pepper with a mortar and pestle.

Rub mixture all over pork, including the cavity. Wrap exposed bones with foil to prevent them from burning.

Place vegetables in a large roasting pan. Drizzle with remaining olive oil. Season with salt and pepper. Place pork on top of vegetables.

Roast pork for 20 minutes. Lower temperature to 375ºF and roast for 1½ to 2 hours or until pork is cooked through and internal temperature registers 150 to 160ºF on a meat thermometer.

Add mushrooms during the last 10 minutes of roasting.

Once pork is cooked through, increase heat to 500ºF and continue roasting for 1 to 2 minutes for a crisp finish.

Watch pork carefully.

Serve with drippings as sauce.

Eat with Matoke (plantains), Cassava, Ugali, Chapatti.


Tourism Observer

PREPARE: Moroccan Chicken With Eggplant

4 Servings • 10 Min. Prep Time • 70 Min. Cook Time


Ingredients

- 1-1/2 - 2 lb. chicken leg quarters

- 3 Tbsp. olive oil, divided

- 1 tsp. salt, divided

- 1 tsp. freshly ground black pepper, divided

- 1 small eggplant, cut into 1/2-in. dice

- 1 medium zucchini, cut into 1/2-in. dice

- 1 small onion, diced

- 2 cloves garlic, minced

- 1/4 c. white wine or water

- 1 (14.5 oz.) can diced tomatoes with juices

- 1/4 c. pimento-stuffed green olives, roughly chopped

- 2 tbsp. capers, rinsed

- 2 Tbsp. red wine vinegar

- 1 tsp. sugar

- 2 Tbsp. parsley, minced

Directions:

1. In large skillet over medium high-heat, warm 2 Tbsp. olive oil. Season leg quarters with 1/2 tsp. salt and 1/2 tsp. black pepper.

Add leg quarters to pan, skin-side down.

Brown chicken, turning once, 8-10 min. per side.

Remove chicken to plate and drain off all but 2 Tbsp. oil.

2. Add eggplant to hot pan and cook, stirring, 5 min.

Add remaining Tbsp. olive oil, along with zucchini, onion and garlic.

Cook 5 min., stirring occasionally.

3. Raise heat to high and add white wine to pan, stirring to scrape up any browned bits.

Add all other ingredients, except parsley, and place chicken legs in mixture. Bring to boil, reduce heat to medium-low, cover and simmer for 35-40 min. or until cooked through, or until an instant read thermometer reads 170º.

4. To serve, place some of the eggplant ragout onto plates, top with a leg quarter and sprinkle with parsley.

Nutrition:

Calories: 370; Total Fat: 20g; Saturated Fat: 4g; Total Carbs: 17g; Fiber: 6g; Sugar: 8g; Protein: 28g; Sodium: 900mg;

Serve And Enjoy Your Meal