Orloff Roast with Chicory and Croquettes
The roots of this classic go back to a Russian prince, but in the end you just have to remember that an Orloff roast is simply delicious. It is the ideal way to turn a tasty roast pork into a festive oven dish.The cheese and the ham that go with it may well have some character, so you use raw ham and old cheese with a lot of taste.The chicory is the basis for a vegetable-cream sauce that goes perfectly with it.
Ingredients for Orloff Roast with Chicory and Croquettes:
2 lb roast pork (preferably with a layer of fat on it)
6 thick slices of raw
thick slices of Old Cheese
2 cloves of garlic
a generous dash of Madeira wine
1 cup -240ml of cream
1 sprig of
pepper and salt
How to make Orloff Roast with Chicory and Croquettes:
Preheat the oven to 356°F -180° C.
Place an ovenproof pot on a medium heat. Melt a large knob of butter in it.
Meanwhile, season the roasts with pepper from the mill and some salt.
As soon as the hot butter crackles and browns a little, place the roast on the fat side in the pot. Leave the meat untouched for 5 minutes to get a crust.
In the meantime, peel the onions and cut them into large pieces. Sprinkle them around the roast and let them stew.Crush the garlic and break the rosemary branch in two
Put the two flavorings in the pot. Also add the cloves.
Turn the pork piece over and place the roast on top of the aromatics.
Place the lid on the pot and place it in the pre-heated oven at 356°F - 180°C. Allow a cooking time of 30 to 40 minutes, depending on the size of the roast and the type of oven.Then remove the hot pot from the oven and place the roast pork upside down on a plate. Remove the rosemary and cloves from the stew.Keep the oven at the right temperature.
Cut the chicory into fine strips. Put them in the stew in which you roast the meat. Stew the vegetables together with the caramelized onions that remained in the pot.After a few minutes, add a generous dash of Madeira.
Stir and pour in the cream a little later. Let the sauce simmer for at least 5 minutes over a low heat.
Taste and season the chicory cream with some pepper from the mill and a little salt.
Cut the roast pork into thick slices (up to 1 cm thick). Soon the meat will cook a little further in the oven. Cut the slices of ham and cheese in two.
Heat the fryer.
Take an oval baking dish and arrange a piece of roasts, a slice of old cheese and a slice of raw ham. Continue until the entire roast in the dish is suitable. Feel free to finish with a slice of cheese.
Now pour the chicory cream over the Orloff roast. Place the dish in the hot oven at 356°F -180°C for 10 minutes.
Bake the frozen croquettes according to the instructions on the package.
Do not fry too many croquettes in one turn.