Selaks is celebrating the New Zealand roast on August 4. Now in its fourth year, Selaks New Zealand Roast Day celebrates New Zealand's most loved meal and all the fun and good times that go with it.
This year, Roast Day is going international to celebrate Selaks Croatian heritage and the various ethnic interpretations of the roast throughout the world.
With a proud 79-year history of bringing family and friends together over good food and wine, Selaks is determined to ensure the roast retains its rightful place in our country's rich epicurean history.
In the process, Selaks believes New Zealand Roast Day can play a lead role in family bonding, and highlight the importance of homemade food and family dining.
NICI WICKES' SPANISH SLOW-ROASTED PORK SHOULDER BRAISED IN APPLE CIDER VINEGAR
WINE MATCH Selaks Reserve Marlborough Sauvignon Blanc
This is the most divine way to prepare pork, with the apple cider vinegar cutting through and balancing the fattiness of the pork beautifully.
Serves 8-10
YOU WILL NEED
1.8kg to 2kg pork shoulder, bone in
2 red capsicums, deseeded and sliced.
1 whole garlic bulb, broken into cloves
8 large tomatoes, halved (or 400g can whole tomatoes)
2 bay leaves
1 tsp paprika
1 tsp salt
1 cup apple cider vinegar
2 cups water
WHAT TO DO
Heat oven to 180C. Prepare pork by patting it dry with paper towels then scoring the skin in a criss-cross pattern with a sharp knife.
Scatter capsicum slices and whole garlic cloves on base of roasting pan. Add tomatoes, bay leaves, paprika and salt.
Place pork on top of vegetables and pour in cider vinegar. Top up with the water. Cover and seal with a double layer of foil and cook for 2 & 1/2 to 3 hours.
Remove foil and cook for a further 20 to 30 minutes until the meat is well-browned and juices are reduced.
If you prefer, crackle the skin by putting it under a hot grill until it crisps.
Remove pan from oven and transfer pork on to a board to rest. Cover with a layer of tinfoil and a teatowel to keep it warm and leave for 10 minutes.
To serve, pull pork apart (as opposed to trying to slice it) and serve with the hot and tart juices, garlic, tomatoes and capsicum.
TWICE-COOKED CRISPY PAPRIKA POTATOES
The best roasted potatoes are cooked twice, or even thrice say all the best chefs. I learned that to make crunchy roasted potatoes the trick is to boil the heck out of them first. The amazing chef Heston Blumenthal talked me through the recipe when I interviewed him and I've been doing them like that ever since. These roasted beauties, spiked with paprika, are immensely pleasurable and add a comforting, tasty crunch to any meal.
YOU WILL NEED
For each person you need 2 peeled agria potatoes (or other roasting potato) cut into chunks
1/4 cup rice bran oil
1/2 tsp paprika
Sea salt
Juice of 1 lemon
WHAT TO DO
Preheat oven to 220C.
Boil potatoes in well-salted water until they are rough around the edges and nearly falling apart - about 20 to 30 minutes.
Drain potatoes and transfer to a roasting pan.
Toss with oil, paprika and salt until potatoes are well coated with the oil and seasoning.
Roast for 30 minutes or until potatoes are crispy on the outside.
Remove from oven and while still hot, squeeze over lemon juice before serving.
These potatoes can be served hot, warm or even cold.
Roast recipe created for Selaks New Zealand Roast Day by TV presenter, radio broadcaster, food-writer, columnist, restaurant critic and cookbook author Nici Wickes.
Download your free eCookbook at www.selaks.co.nz/roastday