Just one week to be on holidays... Yay!!! And it´s really, really, really starting to smell like summer. As the days get warmer and longer, we try to stay out and about as much as we can. And one of our favourite things to do is pack our dinner and go to the park for a picnic.
Our family picnics are always an adventure because we make them spontaneous. We never know when or where they will take place.
But in all honesty, it doesn’t take much to have us thinking about picnics. A hint of blue sky and a ray of sunshine and there we are packing our picnic baskets.
We absolutely love arriving to a new park, finding the perfect spot, lay out our picnic mat and making ourselves at home in the grass. Then we eat our dinner under the waving and whispering trees, with our bare feet in the grass, watching the boys playing around.
Simple but heavenly gorgeous.
Today we´ve prepared this amazing recipe for our picnic in the park. Who knows what this afternoon will bring?
The sun is shining and we’ve got lots of food.
WHAT YOU NEED
1 Large Pork Leg Joint
1Kg Coarse Salt
1cup Liquour - I used Palo Cortado wine, but you can use whiskey, brandy, dessert wine, etc.
Mixed herbs and spices of your choice - I used rosemary, chives, black pepper, thyme and paprika.
WHAT YOU DO
Preheat the oven to 200C.
Mix the coarse salt with the wine. Set aside.
Rub the pork with the herbs and spices of your choice. Lay down a bed of some of the salt mixture on a ovenproof tray and put the pork on top. Cover with the rest of the salt mixture, encasing the pork completely.
Roast for around 1 hour 30 minutes to 2 hours, depending on the size of the meat joint. If you are unsure about whether it is ready or not, lower the temperature to 150C for the last 30 minutes.
Remove the pork from the oven and let it rest in the salt crust for about 20 minutes. The pork will continue to cook as it rests because it is encased in the salt. Once fully rested, break open and brush off the salt crust.
Slice the roast, drizzle some extra virgin olive oil and serve.