Recipe courtesy of Chef Paul Froggatt. You can read more about Paul on page 14 of our Lifestyle Magazine.
“Pluma,” which is Spanish for feather, is a lean, feather-shaped cut of pork. Butternut squash is known as butternut pumpkin in New Zealand and Australia.
3 kg Pork Pluma
Pork Marinade Ingredients
2 basil leaves
1 sprig of thyme
½ sprig of rosemary
1 sage leaf
2 bay leaves
Zest of 2 lemons (blanched and chopped)
Roasted Butternut Pumpkin Ingredients
One butternut pumpkin
Salt and pepper
Pork Marinade Instructions
Take all the herbs and lightly chop them together, toast the black pepper and the caraway seeds in a pan. Season the pork with all of the ingredients and marinate for 3 to 4 days ideally, but at least overnight. Before roasting, remove the herbs.
Set the EGG for indirect cooking with the convEGGtor at 163°C/325°F.
Slice the pork into the desired serving size, and roast on the EGG for 30 to 45 minutes, turning about every 10 minutes. A few damp sage and rosemary sprigs added to the charcoal at this point will add to the taste of the pork.
Roasted Butternut Pumpkin Instructions
Set the EGG for indirect cooking with the convEGGtor at 204°C/400°F.
Cut the neck off of the pumpkin and use the round base of the pumpkin for roasting in the EGG; the rest you can use to make pickled pumpkin and pumpkin puree. Slice the base into 12 mm rounds. Rub the tops of the rounds with a little bit of olive oil; season with salt and pepper. Place on the cooking grid and roast for 45 minutes until nice and roasted … be careful not to overcook them.