Recipe courtesy of Chef Paul Froggatt. You can read more about Paul on page 14 of our Lifestyle Magazine.
“Pluma,” which is Spanish for feather, is a lean, feather-shaped cut of pork. Butternut squash is known as butternut pumpkin in New Zealand and Australia.
Ingredients
- 6.5 lb (3 kg) pork pluma
Pork Marinade Ingredients
- 2 basil leaves
- 1 sprig of thyme
- ½ sprig of rosemary
- 1 sage leaf
- 2 bay leaves
- Zest of 2 lemons (blanched and chopped)
- 2 garlic cloves, sliced
- 1 cup (240 ml) olive oil
- 2 tsp (10 ml) sea salt
- 1½ tsp (8 ml) black pepper
- 1 tbsp (15 ml) caraway seeds
Pork Marinade Instructions
Take all the herbs and lightly chop them together, toast the black pepper and the caraway seeds in a pan. Season the pork with all of the ingredients and marinate for 3 to 4 days ideally, but at least overnight. Before roasting, remove the herbs.
Set the EGG for indirect cooking with the convEGGtor at 325°F/163°C.
Slice the pork into the desired serving size, and roast on the EGG for 30 to 45 minutes, turning about every 10 minutes. A few damp sage and rosemary sprigs added to the charcoal at this point will add to the taste of the pork.
Roasted Butternut Pumpkin Ingredients
- One butternut pumpkin
- Olive oil
- Salt and pepper
Roasted Butternut Pumpkin Instructions
Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.
Cut the neck off of the pumpkin and use the round base of the pumpkin for roasting in the EGG; the rest you will use to make pickled pumpkin and pumpkin puree (scan the QR code below). Slice the base into ½ in (12 mm) rounds. Rub the tops of the rounds with a little bit of olive oil; season with salt and pepper. Place on the cooking grid and roast for 45 minutes until nice and roasted … be careful not to overcook them.