Janet Bostwick wrote:

>"Bob Terwilliger" > wrote in message
...
>snip
>
>
>>I like to rub pork roasts with a mixture of crushed fennel seed, crushed
>>mustard seed (brown mustard seed if I can get it), ground cardamom, ground
>>coriander, ground cloves, salt, and black pepper before roasting. I've
>>never tried cooking a pork roast in my [Ronco Junior] rotisserie; I think
>>it's about time I tried.
>>
>>Bob
>>
>>
>I can't get a mental handle on that spice combination. My nose keeps
>twitching when I read cardamom, coriander and cloves, but gets confused by
>the fennel and mustard seed. I even got them all down and tasted them --
>can you give me a word picture? Is one of the notes dominant or does the
>mixture need the pork roast to round it out?
>Janet
>
>
>
>
It's got a definite Middle Eastern feel to it - sounds wonderful. Sort
of ras al hanout.

I've got a piece of pork neck (bit over 1 kilo) for tonight. I use a
Greg Malouf recipe which never fails. The meat should be rind off but
with a thin layer of fat to help lubricate it. Can't be bothered getting
the book off the shelf, but basically you grind up a tablespoon of black
peppercorns in a mortar, put them aside and then use it to make a paste
of a couple of cloves of garlic and a teaspoon each of sea salt and
cinnamon. Add a tablespoon of olive oil and the pepper and rub this all
over the meat.

Sprinkle a further teaspoon of sea salt over the meat, which helps to
give it a crust. Put it in the roasting pan with 200ml water and a
tablespoon of oil. Give it 20 minutes in a hot oven, then turn the oven
down to 160C (moderately slow), add another 200ml water and give it an
hour. While the meat is resting reduce the pan juices with a knob of
butter. Serve with mashed potatoes and a simple green veg. The meat is
very good cold for sandwiches.

Christine