I am having a small dinner party on Saturday and am trying to avoid my classic mistake of overdoing it with prep/work. I am going to do a simple pumpkin tortellini (store bought) with brown butter/sage for a first course...and want to do a very simple roast with veg for a main.
I haven't served too many roasts to guests as I usually do a braise which takes 2 days, etc....can someone share a winner that is company worthy?
Thanks in advance.
This might work with your pumpkin tortellini starter. If you like figs, Take any roast really, pork, beef, lamb, or shanks even.
Fig Rosemary Pork Roast
meat of choice
1 medium onion chopped
1 med carrot chopped
2 garlic cloves
1 Tbsp Rosemary
1 14 ounce can of chicken stock or equivalent
2 cup dry white wine
8 ounces of dried figs, stemmed and halved (give or take, it doesn't have to be exact)
Boil figs in white wine for 15 minutes and set aside. Add onions, carrots and garlic to a frying pan (cast iron works great) cook for 5 minutes, then add the roast and brown on all sides. Add broth and rosemary to the pan and roast in the oven at 375 until meat reaches desired internal temp. A half hour before meat is done, add figs and white wine mixture, Remove the meat from pan and allow to rest for 5 minutes while you make the gravy.
For the gravy and 1 Tbsp of butter to the pan with tbsp of flour and 2 tbsp of dijon. Boil and reduce for 5 minutes or until desire consistency is reached.
If braising, cook for 3 hours covered and add 2 cups of broth to the recipe. Check halfway through the cooking time, add more chicken stock if required.
This is ridiculously good. stupid good in fact.
While I'm not so sure abut beef with figs, pork or poultry, a large chicken, duck, pheasant, would be fine. The thing about lamb shanks is, although they're lovely with figs, you'll end up braising them.
I like pork tenderloins, quick, simple, make the sauce for the side, great for a small dinner party, season well, sear and quickly roast to 145°, rest and slice. They make a nice presentation.
A good port and a little orange could be subbed for the white wine when reconstituting the figs.
Agree on the pork or poultry for fig sauce. Maybe sweet potatoes, too. One way to go would be to saute pork tenderloin medallions while roasting sweet potato medallions of the same diameter and thickness (3/4"), then make a fig pan sauce and combine the lot.
OJ, balsamic vinegar, or some other acid will be necessary to balance the sweetness of the potato, wine, and fig.