date:Jun 16, 2014
espoons of fat from the roasting pan and place over medium heat. Add flour and cook, stirring constantly, for 1 minute or until mixture begins to bubble. Gradually add reserved wine and stock and cook, stirring, for 3 minutes or until gravy boils and thickens. Add cabernet or quince paste and stir until it melts. Strain into a jug. Serve slices of pork with roast apples, celeriac puree and watercress salad (see related recipes).