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Wednesday, December 19, 2012,12:51 AM by

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Serves :

Preparation Time :
1 hour

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Place meat on a flat board. Peel the garlic clove and cut into slivers.
  • Make small incisions in the flesh and push in the slivers of garlic.
  • Sprinkle three-quarters of the crushed coriander seeds over the meat.
  • Season it with salt, pepper and nutmeg.
  • Roll up the meat and tie at intervals with string to make a neat bolster.
  • Roll the bolster in the remaining coriander, with more salt and pepper. Set it aside.
  • Melt the butter in a large saucepan into which the meat and vegetables will fit comfortably over low heat, taking care not to let it burn and sizzle.
  • Increase the heat to medium and add the bacon and prepared vegetables. Cook, stir until lightly browned.
  • Add the meat and brown it on all sides by turning it.
  • Scald the milk and pour it over the meat and vegetables, stir it once. Reduce the heat as low as possible.
  • Cook gently, uncovered, without stirring for at least 1½ hours. A creamy skin will gradually form across the top of the meat.
  • Stir the skin into the casserole. Scrape down the sides and base of the dish and stir meaty deposits into the liquid.
  • Increase heat slightly and add potatoes and remaining carrots. Continue cooking uncovered for 30 minutes, stirring in skin as it forms.
  • Just before serving, lift the meat on to a heated plate, cut away the string and carve into thick slices.
  • Surround with vegetables and pour the sauce over.


  • 720 grams rind less loin of pork, boned weight
  • 1 garlic clove
  • 2 tablespoon coriander seeds, crushed or ground
  • Pinch of freshly grated nutmeg
  • Salt and freshly ground black pepper
  • 1 onion, peeled and thinly sliced
  • 2 celery sticks, finely sliced
  • 250 grams young carrots, sliced in half lengthways
  • 2 rashers streaky bacon, cut into thin strips
  • 30 grams butter
  • 900 ml milk
  • 750 grams potatoes, peeled and cut into chunks

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