- 6 - 8 People
10 sprigs of thyme picked & chopped fine
10 sprigs of rosemary picked & chopped fine
2 teaspoons of Tabasco
100 ml of cognac
100 ml of port
Salt to season
3 pinches of nutmeg
2 tablespoons of smoked paprika
3 tablespoons of Worcestershire sauce
Mix the marinade in a bowl & rub over the meat.Tie the shoulder of pork with butcher’s string, not too tight! Season the outside with the marinade.
Sear them all around until golden in a hot pan, place in roasting tray.
Cook in the oven at 180 degrees for 1 hour 45 minutes to 2 hours until tender.
To make the champ mash, peel the potatoes & cover with cold water, boil until soft, strain & mash.Finely chop the spring onion & parsley.
Sauté the spring onion in the butter until soft, add the mash potatoes, cream & parsley.
Season with Atlantic sea salt and OHCo. cracked black pepper.
Blanch the green beans in boiling salted water.
Buy OHCo Irish Garden Herb Oil